Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Dec 2, 2012

Soup Weather

IT'S SOUP WEATHER! We have had several days of rain. The temps are stubbornly clinging to the 40's, so as our mountain community pines for snowfall, we can only imagine...

Several ladies gathered at Jennifer's home on Thursday evening. It was our monthly Movie Night and the savory aroma of homemade soup enveloped us. We enjoyed 2 soups: Pumpkin and Sausage Soup and Potato Chowder. Our bowls did double duty.

I recently made a traditional African rice dish with golden raisins and ginger that is steeped in the cooking water. Delicious! Thus began my ginger journey. Tea Foodie [by Zanitea] is never at a loss for good recipes. I am intrigued by her inspiration and stra-tea-gic use of tea in her cooking. Here is a recipe that utilizes the amazing ginger root, as well as loose leaf ginger tea.

Ginger-Infused Sweet Potato Coconut Soup

(Adapted from the Sweet Potato Coconut Soup recipe served at One Ten Thai in Aguadilla, Puerto Rico.)

Makes 4 to 6 servings

2 cups water
2 pyramid bags of Teatulia’s Ginger Herbal Infusion (or 2 heaping teaspoons of your favorite loose leaf ginger tea blend)
1 tablespoon canola oil
1 large yellow onion, roughly chopped
2 cloves of garlic, chopped
1 one-inch piece of fresh ginger root, peeled and chopped
1 tablespoon ground garam masala
1 teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground white pepper
4 medium sweet potatoes (or yams), peeled and cut into 1-inch chunks
2 (14-ounce) cans coconut milk
2 or 3 whole fresh or dried kaffir lime leaves (optional)
1 tablespoon sweet chili sauce
1 ½ teaspoons soy sauce

1. Boil the water, pour it over the ginger tea blend, and steep for 7 to 10 minutes. Strain, discard the tea leaves, and set aside the brewed tea.
2. While the tea is steeping, heat the oil in a large saucepan or soup pot over medium heat. Add the onions, and cook for about 10 minutes, until the onions are very soft.
3. Add the garlic, ginger, garam masala, cumin, salt, and white pepper to the onions, and cook for 2 more minutes.
4. Add the sweet potatoes to the pot, stirring to coat them with the spiced onion mixture. Pour in the brewed ginger tea and coconut milk, and bring the mixture to a boil. Turn the heat down to a visible simmer, then stir in the kaffir lime leaves, sweet chile sauce, and soy sauce, and simmer for about 20 minutes, until the sweet potatoes are very soft and falling apart when you put a fork through them. Taste the broth, and adjust any seasoning, if necessary.
5. Carefully, and in batches if necessary, add the soup to a blender, and puree until very smooth. Put the pureed soup back on the stove over low heat, and serve.


  • You can make the soup as spicy as you like by adding additional ginger, pepper or chili sauce while it’s simmering.
  • Serve with chopped cilantro or parsley and some spicy condiments on the side to season the soup by the bowlful.
  • This soup freezes really well.
Soup-cerely yours,

Sep 7, 2011

Fall Musings | Pumpkin Sausage Soup

Cartolina is one of my favorite iPhone apps. I love to send unique cards to one-of-a-kind people. Technology has definitely improved the ease and quality of downloads/uploads. Remember how images used to worsen as they were passed along? It was like photocopying copies!

One benefit of living in the mountains is a bigger separation of seasons. In SoCal, summer lingered late into fall. We lacked the marvelous transformation of foliage with its autumnal brushstrokes. We had winters without snow, a vibrant spring, and heat-packed summers.

Some people say that there are 2 seasons in Idaho: Winter and getting ready for winter. Even after a long winter, spring did not disappoint. Our summer has been hot and brief. And, almost the instance school started on August 29th, fall was knocking at the door.

The drawback for gardeners is that by September 16th, our nighttime temps will be dropping to 42˚. And, we've already awakened to a 33˚ morning.

I know many of you are still in the grips of summer, but here is a recipe to celebrate the advent of fall. In our household, we like all things pumpkin. This soup has become a favorite!

Time: 30 minutes
Serves 6

  • 1/2 lb breakfast sausage (I use turkey sausage) 
  • 1/2 c minced onion 
  • 1 clove garlic, minced 
  • 1 c mushrooms, finely chopped 
  • 1 tbs Italian seasoning 
  • 15 oz canned pumpkin 
  • 4 c chicken broth 
  • 1/2 c water AND 1/2 c half and half 
  • OR 1 c milk
  1. Brown sausage, drain, and then add the onion, garlic, mushrooms and Italian seasonings. 
  2. When the onions and mushrooms have begun to soften, stir in the pumpkin. Stir in the broth and mix well. 
  3. Simmer 20 minutes. 
  4. Stir in the half and half and water (OR the milk) and simmer on low another 10-15 min.
  5. Taste and add salt and pepper as needed. 

NOTE: Use either the half and half/water mixture OR just milk - not both.