6 Restorative Miso Soups for Souper (Soup, Salad, & Sammie) Sundays

It's becoming a habit to laze through Sundays versus make a new soup. I expect I will be out of my funk soon and back to regular soup making but until then, here are some favorite miso soups to keep you company.

I make miso soup frequently on weeknights--whatever leftover veggie I have available, sometimes just the broth when I feel in need or restoration. Sometimes things get a little fancier and here are soups that prove that

Mark Bittman's Simple Miso Soup with Tofu, Mushroom and Noodles is nourishing, satisfying and delicious: 

Heidi Swanson's Turmeric Miso Soup with Tofu and Chunky Vegetables is bright, tasty, and perfect for fall:

Her Lemongrass Miso Soup Broth with Soba Noodles and Poached Eggs is fragrant with great flavor:

If you are wanting a tofu alternative, Nigel Slater's Miso Soup with Prawns and Green Tea Noodles fits the bill, and you could replace the shrimp with chicken too:

And Donna Hay's Udon Noodles with Tofu & Asparagus in Miso Broth is simple, mellow, and comforting. 

And finally, my own Simple Miso Soup with Chickpeas and Pasta is not at all traditional but quick and easy when you need a mock chicken soup:

You can't go wrong with any of these soups plus the many others that use miso on the blog!

Since miso soups are a great way to ease or jump into fall, I am linking up with I Heart Cooking Clubs and our Leaping Into Autumn theme this week. 

There's no one in the Souper Sundays kitchen this week. Others are feel soup lazy too. ;-) But consider joining in next week or whenever you have a new soup, salad or sandwich recipe to share.

The details for joining in are below:

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Five Potato Soups That I Love for Souper (Soup, Salad, & Sammie) Sundays

I won't bore you with why I didn't make soup today--although a lack of sleep and the fact I took a two hour nap at 10:00 AM played a roll.  I even had a soup lurking around in my head to make, a variation of potato soup and I am planning on making it soon. Until then, here are some fabulous potato soups from our I Heart Cooking Clubs featured chefs to enjoy!

It's the topping that elevates Mark Bittman's Creamy Potato Soup with Rustic Chive Pesto:

And in Nigel Slater's Potato and Parsley Soup with Herb-Caper Pesto:

Jamie Oliver's Baked Potato Soup is simple, rich and satisfying and great with blue cheese sprinkled on top:

Donna Hay's Creamy Potato and Sauerkraut Soup with Hot Smoked Salmon is unique and so good!:

And you can't go wrong with Ruth Reichl's Hot Vegetarian Vichyssoise (I made it vegan):

All of these are great potato soups and you can find manymore by searching for "potato soup" on my blog. Since it's a favorite comfort food I make variations of it a lot!

Linking up with IHCC where it's September Potluck this week. 

Now let's check into the Souper Sundays kitchen and see who is here. 

Tina of Squirrel Head Manor shared Nigella Lawson's recipe for Chicken Cosima, a stew, saying, "This one is highly recommended. A healthy dish which is easy to prepare and easy on the budget. If you like sweet potatoes and chickpeas I think you will enjoy this recipe. Grab a spoon and ladle up a serving or two!"

Judee of Gluten Free A-Z Blog brought Baby Spinach and Kale Soup--Oil Free and said, "My first fall soup of the season is simple, green and soothing. It's easy to make in either the Instant Pot or on the stove top, and it is nourishing, filling, and tasty. I used a frozen spinach and kale mixture (from BJ's), but it I've seen similar fresh mixtures in the produce isle for baby spinach and baby kale. Frozen or fresh greens will work perfectly in this recipe."

Thanks to Tina and Judy for joining me this week! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

 

Five Nigel Slater Summer Soups for Souper (Soup, Salad & Sammie) Sundays

I am going through a little bit of a cooking funk lately, meaning I have not had a lot of interest in spending time in the kitchen and that includes making soup on Sundays. Once again, I just didn't have it in me today to make and photograph soup, and it isn't anything to do with the season or weather. 

That means that I'll be reposting some past soup favorites. This week I am going with five Nigel Slater soup recipes that are good for the summer months.

First up is his Summer Miso Broth with Greens--it's light, healthy and delicious:

Nigel's A Soup the Color of Marigolds is a sunshiny blend of carrot and yellow tomato. It can be enjoyed either hot or cold and the color is so vibrant, it screams summer to me. 

Chowder is my soup choice of summer and Nigel's Quick Fish & Corn Chowder is an easy favorite. 

Who says you can't have stew in summer? Nigel's Chickpea, Summer Squash & Pepper Stew with Pesto is perfect use for end of summer produce. 

Finally, his Summer Vegetable Laksa is zingy and exotic and another great way to use summer veggies. 

The Souper Sundays kitchen is quiet this week but do join me sometime if you ever want to share a soup, salad, or sandwich creation! 

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy healthy week!

 

Nigel Slater's Cauliflower & Leek Soup with Cheesy Toasts for Souper (Soup, Salad, & Sammie) Sundays

I wanted something simple and easy and while I was thinking of potato-leek soup, I came across Nigel Slater's recipe for Cauliflower & Leek Soup.

I admit I was smitten with the cheesy toast flowing on top. I used smoked Gouda. 

 

 

Cauliflower & Leek Soup 

Slightly Adapted from Nigel Slater via TheGuardian.com

(Serves 4) 

The recipe: Remove the coarse part of the green leaves from 3 medium-sized leeks. Chop the leeks roughly. Warm a thick slice of butter, about 30g, together with 2 tbsp of olive oil in a deep pan. Add the leeks, then cover with a lid. Cook over a low to moderate heat until the leeks are soft, but without browning them.

Trim and thickly slice a medium-sized cauliflower, about 1kg in weight, then add to the leeks. Stir briefly then pour in 1 litre of vegetable stock and bring to the boil. Add a couple of bay leaves and a little salt, lower the heat and leave the leeks and cauliflower to simmer for 15-20 minutes until soft. (I added about 1/2 tsp of celery seed and two cloves of crushed garlic.)

Blitz half of the mixture in a blender until really smooth. Add a handful of parsley – about 20g – to the remainder and process in the blender to a thick, rough-textured consistency. Mix the two together and check the seasoning, adding salt and pepper to taste.

Spread 4 slices of sourdough bread with either a little butter or olive oil and place on a grill pan, toasting one side to a light crispness. Turn them over and cover the other side with thick slices of cheese, then return to the grill until melted. Divide the soup between shallow bowls, then float the cheese toasts on top. A few herbs, or small salad leaves, such as young red chard or watercress, can be scattered over as you wish.

The trick: Leeks burn easily, so I cook them in a little butter and oil under a lid. To keep them soft and pale, place a disc of greaseproof paper or baking parchment over the top of them, then cover with a lid, to encourage them to steam as they cook. If you want to make this for 2 decent-sized toasts to float on your soup you will need about 150g of cheese – I used Shropshire Blue. Double the amount of bread and cheese if you are making it for 4.

The twist: Leek and broccoli works well, too, and you can include all but the very toughest pieces of stalk. There is much flavour there. To spice things up a little, grate fresh horseradish into the soup at the end – about 1 tbsp should do it.

Notes/Results: Creamy, savory, a simple soup that is a terrific foil for the cheesy toast on top.  I did add a little bit more flavor with celery seed and garlic and used some leftover tarragon leaves on the top. Replace the butter and cheese with vegan versions and this creamy sup will be vegan. I would happily make it again. 

Linking up with I Heart Cooking Clubs for Hasta La Vista 2020 week.

Let's take a look into the Souper Sundays kitchen and see who is here:

Judee of Gluten Free A-Z Blog shared Italian Spinach and Garlic Soup saying, "Spinach and garlic are a fabulous combination that tastes great in this simple easy immune boosting soup. Just four ingredients plus the seasoning will cook up very quickly and provide all the benefits of greens plus the antioxidants of garlic. Truly a healthy and tasty combination."

Shaheen of Allotment2Kitchen is back and she brought Leek and Potato Soup. She says, "I made this humble and luxuriously rich Leek and Potato Soup with minimal ingredients.  It was comforting to eat. I am sharing with  I am sharing with Soup, Salad and Sammies hosted by Kahakai Kitchen. And yes, it is Welsh as the leeks have come from my garden and the potatoes were grown in Wales." 

Thank you for joining me this week, Judee and Shaheen!

 
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter 

Have a happy, healthy week and 2021!

Simple Thai Noodle Soup: Curry Goodness for Souper (Soup, Salad & Sammie) Sundays

We are celebrating the curries of the world at I Heart Cooking Clubs and I was craving That yellow curry--one of my very favorite curries. Looking online, I found Nigel Slater's Simple Thai Noodle Soup, and it looked perfectly easy and delicious.

I didn't find a need to change up the recipe except that I did add just a touch of agave to bring a sweetness to round out the spice and added lime juice.

Simple Thai Noodle Soup
Slightly Adapted from Nigel Slater via BBCFood.com
(Serves 2)

1 good knob fresh root ginger, peeled and roughly chopped

1-2 red chillies, seeds removed (optional), roughly chopped

1-2 stalks lemongrass, tough outer layers removed, roughly chopped

2-3 garlic cloves, peeled

1 handful fresh coriander, a few sprigs reserved and chopped

a glug or two vegetable oil

1 Tbsp coriander seeds

1-2 pinches ground turmeric

small jug vegetable stock

a couple of handfuls rice noodles

1 x 400ml/14fl oz can coconut milk

1 large handful raw, peeled tiger prawns (the shells and heads can be reserved for making stock in another recipe)

a few splashes Thai fish sauce, to taste

Blend the ginger, chilli, lemongrass, garlic and coriander in a food processor until quite finely chopped, adding a little vegetable oil if the paste is too dry.

Add the paste to a large shallow pan and cook for a few minutes to release the aromas, stirring frequently. Roughly crush some coriander seeds with a pestle and mortar and add to the paste with a pinch or two of turmeric and the vegetable stock and simmer for a few minutes.

Meanwhile, pour some boiling water over the rice noodles in a bowl and let them sit until they have softened, about 4-5 minutes, then drain and set aside.

To soften the heat of the sauce, add the coconut milk to the pan and bring back to the boil. Reduce the heat and simmer for a few minutes while you devein the prawns by cutting along the back of the prawn with a small sharp knife and removing the black 'thread' using the point of the knife. Add the prawns to the pan and cook for 2-3 minutes, or until pink and tender, finishing off with splashes of Thai fish sauce, to taste, and more chopped fresh coriander, to your taste.

To serve, divide the drained noodles between two bowls and ladle over the aromatic soup with the prawns and serve straightaway. Chicken, scallops or mushrooms are a great alternative to the prawns.

Notes/Results: Simple and satisfying, this is a good soup as is and would make a nice base for more vegetables. I made the curry pasta in my blender and it was quick and easy. Once you have the components together, this soup comes together in a matter of minutes--making it a perfect and money-saving alternative to Thai take-out. I will happily make it again.

Linking up to I Heart Cooking Clubs for The Curry Trail! theme. 

Let's see what is going on in the Souper Sundays kitchen:

Tina of Squirrel Head Manor brought a classic Vegetable Soup and said, "This is an old recipe originating with my grandmother. She passed it on to my mother who made copious quantities and shared with both sets of grandparents and my Uncle Lew. Everyone loved it and I still do love it today. I make it the same way and my family enjoys it too. Fresh veggies and marrow bones make the difference I think." 

Judee of Gluten Free A - Z Blog shared Persian Roasted Eggplant Soup saying,"Is this eggplant soup recipe of Persian or Lebanese origin? I'm not sure, but it's been in our family for many years. It's simple, delicious, and usually a crowd pleaser. We make it two ways: one with just roasted vegetables and the other way we add chickpeas after blending." 

Finally from here at Kahakai Kitchen, I made a tasty Potato Salad, jazzed up with a few of my favorite ingredients--capers, cornichons, and sweety drop peppers from the olive bar at my local grocery. It was excellent and was the perfect fix for another recent craving. ;-)

Thank you Tina and Judee for joining me this week!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

and 

On your entry post (on your blog):

• Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
• You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!