Cauliflower-Monterey Jack Soup Recipe Created by Ruth Paget

Cauliflower-Monterey Jack Soup Recipe Created by Ruth Paget

We grow so much cauliflower in Monterey County California that we make and sell cauliflower crust pizza with pepper and zucchini topping (also grown here).  I love spicy peppers and Anaheims go great with this soup, if you can stand the heat.

You will need an immersion blender to make this recipe.

Serves 4

Ingredients:

-1 tablespoon olive oil

-1 large peeled and chopped onion

-1 teaspoon dry garlic

-2 cups frozen cauliflower

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup grated Monterey Jack Cheese

-1 to 2 Anaheim peppers chopped into small segments with seeds (optional)

Steps:

1-Sauté onion and garlic in olive oil in a soup pot for 5 minutes.

2- Add cauliflower, chicken broth, water, and quinoa flour to the pot.  Bring to a boil and let boil for 30 minutes.

3-Remove soup from heat and let cool.  Insert immersion blender and purée soup until it is smooth.

4-Reheat soup.  Stir in cheese and Anaheim peppers and serve.

Bon Appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Cabbage-Vegetable Soup Created by Ruth Paget

Cabbage-Vegetable Soup Created by Ruth Paget

This Cabbage-Vegetable Soup was my reward for going to the supermarket in freezing rain when my husband Laurent and I lived in Stuttgart, Germany.  I loved my weekly outing to Edeka Supermarket (Gebauer’s) and tour around the small town of Aichtal.

You need an immersion blender to make this nutrient-rich soup.
Serves 4

Ingredients:

-5 tablespoons olive oil

-1 large peeled and chopped onion

-2 teaspoons dry garlic

-1 cup peeled and chopped carrots

-1 large peeled and chopped potato

-1 cabbage chopped (cut off sides of cabbage and top and throw away the core.  Chop the leaves that are left.)

-2 tablespoons tomato paste

-1/4 cup quinoa flour

-1 (32-ounce) can of chicken broth-32 ounces water

Steps:

1-Sauté onion, garlic, and carrots in olive oil for 5 minutes in a soup pot.

2-Place potatoes, cabbage, tomato paste, quinoa flour, chicken broth, and water in the soup pot with the onion-carrot mixture.

3-Bring the soup to a boil and let boil 45 minutes.  Remove from heat and let cool.  Insert immersion blender and purée soup until smooth.  Reheat and serve.

Serve with your favorite toast.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Butternut Squash Soup Recipe Created by Ruth Paget

Butternut Squash Soup Recipe Created by Ruth Paget

This is one of my coffee table decoration recipes. 

One of my childhood friend’s mom in Royal Oak, Michigan decorated her home with seasonal foods from Western Michigan it seemed.  Even as a young child, I wondered if she used her pumpkin, dried corn, butternut squash, and zucchini squash to make soups out of her fall decorations.

Serves 4

Ingredients:

-1 large butternut squash

-1 large chopped onion

-1 teaspoon dry garlic

-1 tablespoon olive oil

-1 (32-ounce) container chicken broth

-32 ounces water

-1/4 cup quinoa flour

-1 cup milk or cream

Steps:

1-Peel and seed a butternut squash.  Chop the squash into small pieces.

2-Sauté onion and garlic in olive oil for 5 minutes in a soup pot.

3-Add chicken broth, water, pieces of butternut squash, and quinoa flour to the onion mixture.

4-Bring soup to a boil and let boil for 45 minutes or until the butternut squash is soft.

5-Remove the soup from the heat and let it cool.  Insert an immersion blender into the soup and purée the soup until it is smooth.

6-Reheat the soup and stir in cream or milk.

Serve soup with your favorite toast.

Bon appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Beet Soup Recipe Created by Ruth Paget

Beet Soup (Sorta Borscht) Created by Ruth Paget

My beet soup was inspired by Eastern European borscht (beet soup), but is simpler to make.

You will need an immersion blender to make the soup smooth.

Serves 4

Ingredients:

-4 beets with stems intact

-1 large chopped onion
-1 tablespoon olive oil

-1 cup peeled and chopped carrots

-1 (32-ounce) can of beef broth

-32 ounces water

-sour cream (optional)

Steps:

1-Wash beets and trim stems down to 2 inches. 

2- Place beets in a pot of water and bring to a boil.  Boil beets for 1 hour.  At the end of 1 hour, drain beets and rinse with cold water to stop cooking.  Peel beets, cube them, and set them aside.

3-Sauté the onions and carrots in olive oil for 5 minutes.

4-Place onion-carrot mixture in a soup pot.  Add beef broth, beet cubes, and water to the soup pot.

5-Bring soup to a boil and let boil for 30 minutes.

6-At the end of 30 minutes, remove soup from heat and let cool.  Insert immersion blender and purée soup to a smooth consistency.

Serve warm with sour cream and your favorite toast.

Bon appétit!

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Black Bean Soup Recipe Created by Ruth Paget

Black Bean Soup Recipe Created by Ruth Paget

I love black beans and so do a lot of other people.  I have to order them at the customer service counter at the supermarket usually, because they disappear quickly from the shelves.  (Putting up an app for customer service orders might be an idea for an app developer.) 

The following recipe requires a crockpot and an immersion blender to make it.

Serves 4

Ingredients:

-1 cup dry black beans

-8 cups water for soaking beans

-8 cups water for cooking + water as needed

-1 tablespoon olive oil

-1 large chopped onion

-1 teaspoon dry garlic

-1 (32-ounce) container beef broth

-1 cup salsa or ¼ cup jalapeño peppers

-1 cup grated Monterey Jack cheese

Steps:

1-Soak 1 cup dry black beans overnight in 8 cups water.  Beans will triple in size overnight usually.

2-Drain and rinse beans.  Add olive oil, chopped onion, dry garlic, and beef broth to the crockpot along with the water.  Cover the crockpot and place on high heat for 10 hours or until beans are soft.

3-Cool soup and insert an immersion blender to purée the black beans to a smooth consistency.  Stir in salsa.

4-Ladle soup into individual bowls and sprinkle grated Monterey Jack cheese on top.  Microwave for 1 – 2 minutes.

Serve the soup with tortilla chips.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France 

Click here for:  Ruth Paget's Amazon Books

 

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