Dinner Tonight: Hot & Sour Cabbage Soup

Photo via French Garden House

This is the only way to use left over cabbage! So, guess what I'm making for dinner right now? Yup...this soup. It's awesome and for an extra kick add a few jalapenos to your bowl.

Hot and Sour Cabbage Soup Serves 4
1 Tbs Oil
1 Small Onion, minced
1 Small Cabbage, about the size of a grapefruit
2 Large Carrots, chopped
1 15oz Can Tomatoes, blended smooth
6 Cups Water
1/4 Cup Tamari, low sodium
1/3 Cup Seasoned Rice Vinegar,
1 tsp Hot Red Chili Flakes
1/2 tsp Salt, Black Pepper, to taste (a lot!)

Heat a large 5 qt soup pot that has a heavy lid over medium heat. Add oil and onion, and saute until golden. Meanwhile, quarter your cabbage, remove the core, and shred the cabbage with a large chef’s knife. Add carrots, tomatoes, cabbage and water to the pot and stir well. Add the tamari, vinegar, chili flakes and salt.

Bring to a boil, cover, then turn heat down to medium low. Simmer for 20 minutes or until cabbage and carrots are the desired tenderness. Grind a lot of fresh black pepper over the top and serve.

Dinner Tonight: Hot & Sour Cabbage Soup

https://lylahledner.blogspot.com/2009/06/dinner-tonight-hot-sour-cabbage-soup.html

salsa corn chowder soup

Cooler weather definitely calls for soup simmering on the stove.

I'm a big soup fan and here's my list of posted favorite soups - most of which I've made. This Crock Pot Tortilla soup is one of my favorites and I even make this to serve here in the desert sun.

I used to make this Salsa Corn Chowder frequently but for whatever reason, haven't made it in ages.

Guess what will be on our dining room table tonight?

Salsa Corn Chowder– Serves 6—8

Ingredients
1 1/2c chopped onion

1 T chili powder

1 t ground cumin

1 T flour

1 16 oz pk. sweet corn (thawed)

2 c salsa

13 3/4 oz can chicken broth,

1 8 oz container of soft cream cheese,

1 c milk, fresh

springs of cilantro


First, in a large saucepan saute your onions in butter in a large saucepan.
Stir in your flour and your seasonings.Add your thawed corn, salsa, broth and bring this to a boil and then immediately remove it from the heat.

Now, gradually add 1/4c of your hot mixture to your cream cheese (which you have already put into a bowl).Stir this well until it’s blended.

Continue until it’s all combined and blended.

Cook this until it’s thoroughly heated. DO NOT BOIL. Serve immediately in bowls and top each bowl with a small sprig of cilantro.

salsa corn chowder soup

https://lylahledner.blogspot.com/2009/01/salsa-corn-chowder-soup.html

soup - from lylah's kitchen

On page 222 of Nourishing Traditions, is the BEST Squash and Sun Dried Tomato soup recipe ever!

photo compliments of www.channel4.com

Ingredients and Directions
1 butternut squash
2 medium onions, peeled and chopped
3 TB butter
1 cup sun dried tomatoes, packed in oil. I only had sun dried tomatoes in a bag, so, I added a bit of olive oil to the cup and let it sit for a tad.
1 quart chicken stock (I used Trader Joes Chicken Broth and actually I used more than what it called for - it seemed to need to be more brothy.)
1/4 tsp. red chili flakes
2 Tb finely chopped basil (I used fresh from my garden.)

Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about 1/2 inch of water. I chose to liberally douse my squash with olive oil instead. Bake at 350 degrees until tender, about 1 hour.

Meanwhile, sauté onions gently in butter until tender. Add tomatoes, broth and chili flakes. Bring to a boil and skim. Scoop squash out of skin and add to the soup. Simmer for about 1/2 hour. Puree soup with a handheld blender. I didn't do this - I chose to leave it as it was.

Thin with water (I added more chicken broth.) Add basil and season to taste. Simmer gently about 5 minutes, ladle into heated bowls.

soup - from lylah's kitchen

https://lylahledner.blogspot.com/2008/10/soup-from-lylahs-kitchen.html