Mini Wonton Vegetable Soup: Quick & Comforting for Souper (Soup, Salad & Sammie) Sundays

I probably eat veggie gyoza/wontons once a week for dinner because I love them so much and they always hit the spot. This week, I wanted them in soup. At first I was going to make Mark Bittman's Broken Wonton Soup but then I wanted even easier and decided to make his Easy 3-Ingredient Wonton Soup from The Today Show (c. 2008) instead.

You can look at the photo and tell there are way more than three ingredients but Bittman gives a list of optional add-ins and I added to that. Still it's quick, easy to make and delicious!

3-Ingrent (+ More) Wonton Soup

Adapted from Mark Bittman

(Makes 4-6 Servings)

4 cups any stock (I used faux chicken broth)

12 to 24 wontons or gyoza (I used 1 package mini spicy veggie wontons)

1/4 cup chopped cilantro or scallion

 

Optional add-ins:

1 tablespoon soy sauce, or more to taste

1 cup sliced carrot

2 cups sliced tender spinach, cabbage, or bok choy

1 cup sliced fresh or dried (and reconstituted) shiitake mushroom caps

 

I added:

1 tsp sesame oil

1 tsp minced ginger

1 tsp minced garlic

4 baby bok choy, thicker stems sliced and separated from leaves 

sesame seeds for garnish

wonton strips for garnish

Bring the 4 cups of stock to boil. Cook wontons or gyoza in stock, and add optional ingredients as desired (examples: soy sauce to taste, sliced carrot, sliced tender spinach, cabbage, or bok choy; or sliced fresh or dried and reconstituted shiitake mushroom caps). (Note: I cooked the thicker stems of the bok choy first, then added carrot to the broth, first and let simmer for 10 minutes, then added wontons and rest of veggies and cooked another 5-7 minutes before adding sesame oil and soy sauce.)   

Notes/Results: A tasty soup that is quick to make and fun to eat with the mini wontons. The wontons I used are spicy so they add additional heat and flavor to the soup but if you use a good broth a spike it with ginger, garlic, sesame oil and soy sauce, you gets lots of flavor. You can use any kind of wonton or gyoza in this based on what you like and can find. The regular size wontons are great but I do like the one-bite pleasure of the minis. You can also change up the veggies to what you like and have on hand--spinach would be great as would corn and peas. I added 2 kinds of mushrooms because I like the different textures. I will happily make this again. 

I'm linking this post up to I Heart Cooking Clubs where this weeks theme is Welcome 2021!

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

Crafty Gardener is here with her Leftover Turkey Soup saying, "What do you do with leftover turkey after the holidays are over? Maybe you have more leftovers this year after not having big family/friends gatherings. First is turkey soup. ... Individual portions of the soup are put into freezer bags and stored in the upright freezer for enjoying later.  There is nothing like a bowl of homemade soup on a chilly day."

Shaheen from Allotment2Kitchen brought Orzo Salad with Pesto Sauce and says, "This Orzo Salad was made with pesto sauce left over from the Puff Pastry Tree nibbles. It was bulked up with other ingredients that came from open jars, like black olives and sundried tomatoes. The only fresh ingredient was spring onions. It was easy to make and even easier to eat."

 

Thank you for joining me this week, Crafty Gardener 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!

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!

The Book Tour Stops Here: A Review of "The Amish Baker's Rival" by Marie E. Bast, Served with Cookies Made With Love

My last post of 2020 is a book review as I am today's stop on the TLC Book Tour for The Amish Baker's Rival by Marie E. Bast.

Publisher's Blurb:

This exciting new Amish romance is from Publishers Weekly bestselling author of The Amish Baker and The Amish Marriage Bargain.

She’ll do anything to protect her bakery… no matter the cost to her heart.

Small-town, Amish baker Mary Brenneman is devastated when handsome Englischer Noah Miller opens up a bakery right across from hers. Now she must win a local baking contest just to stay in business. But somewhere along the way, Noah and Mary’s kitchen wars are quickly warming into something more…

Still mourning the death of his parents, Mary helps Noah search for the Amish grandparents he has never met. And when a crisis hits Mary’s bakery, Noah volunteers his assistance.

After Mary’s now ex-fiancé broke their engagement so he could go live in the Englisch world, she vows to stay away from men…especially Englisch men. Even though she likes Noah more each day, she keeps her distance.

With her heart packed with distrust, Noah hopes to soften her resolve and convince Mary of their undeniable love. But trouble brews at the baking contest when Mary thinks Noah has stolen her recipe. After the surprising result of the contest, Noah and Mary must face their feelings and decide what road God has set them upon.

Mass Market Paperback : 224 pages

Publisher : Love Inspired; Original Edition (December 29, 2020)

My Review: To be perfectly honest, although I have read a couple of Amish-centered books and clean romances and reviewed one on the blog, it's not a regular genre for me. I took this one for the food and baked goods and because they were looking for reviewers. Also, I didn't realize this book was the third in a series, or at least the third of three related books, which as I mention often, drives me a little crazy as I have a thing about reading books in order. For me, the book was okay. I liked the characters and I find Amish life interesting, but it was a bit too wholesome and predictable for me. It's a quick read though and the descriptions of the baked goods, and particularly the apple desserts that the rivals bakers, Mary and Noah made for the baking contest all sounded delicious. There's one recipe in the back of the book for Emily's Peanut Butter Bars that looks easy and tasty and I just may try it sometime when I am not full of holiday candy, cookies and treats.

All things considered, The Amish Baker's Rival is a sweet and clean faith-based romance and if someone is a fan of that genre and Amish fiction, they will likely enjoy it.

----- 

Author Notes: MARIE E. BAST is the Publishers Weekly Bestselling Author of The Amish Baker and The Amish Marriage Bargain, and the first place 2015 contemporary winner of the Ignite the Flame Contest for The Perfect Client. She is also a finalist in the 2020 Book Buyers Best Contest for The Amish Baker. Her stories whisper words of hope, healing, and forgiveness through complex characters and twisting plots. Her books are sold all over the U.S., Canada, U.K., Ireland and Australia. She has published short stories and poetry in book compilations to include Chicken Soup for the Soul. She lives in Illinois with her husband of twenty-nine years. When she’s not writing, she’s walking, golfing, gardening, or spending time with her family. She loves to bake and enjoys her homemade rolls and bread way too much.

Learn more about Marie and her books HERE.

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The food in the book is mostly bakery items such as cookies, pies, breads, croissants, cakes and cupcakes. There are mentions of sandwiches, Amish bread, produce, eggs, milk and ice cream. Mary starts selling breakfast--sandwiches on biscuits and croissants and buys an espresso machine to keep up the competition with Noah's grocery and bakery business.

Normally this is where I make something inspired by the book, but it's way to close to the holidays and I have a house, fridge and freezer full of treats--including a big box of cookies and goodies my sisters sent from Oregon. So I just shot a few photos with some of my freezer cookie stash and saved myself the effort and the additional calories. ;-) It's nice to have sisters who bake and love you enough to ship them to you!

Note: A review copy of "The Amish Baker's Rival" was provided to me by the author and the publisher via TLC Book Tours. I was not compensated for my review and as always, my thoughts and opinions are my own. 
 
You can see the other stops for this TLC Book Tour and what other bloggers thought of the book here.

 

Cream of Mushroom Soup: Rich & Vegan for Souper (Soup, Salad, & Sammie) Sundays

I have been thinking about Cream of Mushroom Soup lately but put off making it until the weather turned a bit cooler. Of course that was yesterday when it was gray and drizzly all day, and today is both warmer and sunnier, as is my usual timing. Still it sounded good and I had been wanting to make another vegan soup out of I Can Cook Vegan by Isa Chandra Moskowitz that I received as part of #AbramsDinner Party last year. 

Isa says, "This is a luxury for mushroom lovers. The kind of soup that tastes like you just returned from cooking classes abroad. But the truth is; garlic, white wine, and mushrooms are pure umami. If you'd like to get even fancier, substitute half (or all) of the creminis with oyster mushrooms or anything tickling your fancy at the farmers' market. All of the attitude of a culinary degree with none of the debt!"

Cream of Mushroom Soup

From I Can Cook Vegan by Isa Chandra Moskowitz 

(Serves 6)

 

1 medium yellow onion, chopped into medium diced

3 cloves garlic, chopped

2 Tbso refined coconut oil

1 (10-oz) package cremini mushrooms, sliced (I used 1 lb cremini mushrooms)

2 Tbsp chopped fresh thyme

salt and freshly ground black pepper

1/2 cup white wine

4 cups vegetable broth (I used porcini mushroom bouillon cubes)

1/2 cup whole unroasted cashews (soaked overnight if you don't have a high speed blender)

3 cups loosely packed baby arugula (I omitted & used parsley)

truffle oil for serving, optional

Preheat a 4-quart pot over medium hea. Saute the onion and garlic in the coconut oil with a pinch of salt, until just softened, about 5 minutes. Add mushrooms and saute until softened, another 5 minutes. Remove 1/2 cup of the mushroom slices to use as garnish, if you like.

 

Stir in the thyme and pepper to taste. Add the white wine and use a spatula to deglaze the pan. Turn up the heat a bit and cook for 3 minutes to reduce the alcohol. Mix in the broth and turn off the heat. 

Place the cashews in a high-speed blender. Add everything from the mushroom pot and blend until completely smooth. The soup will be very hot, so turn off the blender and remove the lid every 10 seconds or so to let steam escape and to scrape down the sides with a rubber spatula.

Return the soup to the pot over low heat to warm through and thicken, 3 to 5 minutes. Taste for salt. Transfer to bowls and garnish each serving with the reserved mushrooms. Top with arugula and drizzle with truffle oil, if you've got it. Finish with the black pepper.

Notes/Results: Rich, velvety and delicious--full of umami flavor for sure. This is the kind of soup where a piece or two of bread, toasted or just soft is welcome for dipping. I do wish I had left more mushrooms out to and stir into the soup but otherwise, I am very happy with this one. I don't think anyone tasting it would realize that it's vegan too. I will happily make it again. 

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

Judee of Gluten Free A-Z Blog and I were on the same mushroom wavelength this week and she made a French Creamy Mushroom Soup, saying "Looking for a thick and creamy mushroom soup? You can't go wrong with this flavorful French recipe. It is one of my favorites and yet one of the easiest to make. The rich mushroom flavor blends beautifully with the French herbs and freshly cracked pepper."

Thank you for joining me this wee, Judee!

 
(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! Happy New Year!

 

One Hundred Beers of Solitude Lemony Red Lentil & Rice Soup: Sunshine Comfort for Souper (Soup, Salad & Sammie) Sundays

If you follow this blog,  you may have seen my #BlendsBash 2020 posts or other recipes I have created using the fabulous Book Blends, TV Blends, and Song Blends from The Book Club Cookbook. Well, Blends Bash might be over but that doesn't mean the cooking stops, especially after I received a little early Christmas thank you present with two blends I hadn't tried. I had already planned on making a lemony red lentil soup, but after see the ingredients in One Hundred Beers of Solitude and tasting the "Hoppy Citrus Sucker Punch" it gives, I knew it had to feature in today's soup. 

I have not read One Hundred Years of Solitude, the 1967 modern classic novel from Gabriel García Márquez before, but maybe some day. Amazon says, "One Hundred Years of Solitude tells the story of the rise and fall, birth and death of the mythical town of Macondo through the history of the Buendiá family. Inventive, amusing, magnetic, sad and alive with unforgettable men and women—brimming with truth, compassion, and a lyrical magic that strikes the soul—this novel is a masterpiece in the art of fiction."

I am going to go ahead and say that One Hundred Beers of Solitude is a masterpiece in spice blending, as it's hand blended from honey, sea salt, citric acid, lemon, grapefruit, lime juice powder, orange juice powder, orange, black pepper, basil, and cascade hops. For someone who loves citrus, it does pack a punch, in the best way and the hops add an extra layer of citrus and flowery flavor. that is very unique. The bottle says it can be used on everything from watermelon salad to hard boiled eggs and "turns soups, salads, cheese, meat and vegetables into masterpieces." 

I love adding lemon and bright acidity to lentils and so I knew I wanted this spice featured in the soup I was planning on making today. It will be hard to capture the flavor without this special blend but you could try adding a hoppy citrus beer and pulling out all of your dried lemon and orange from the spice cabinet. Better yet, click on the links below and order this unique and versatile blend. 

One Hundred Beers of Solitude Lemony Red Lentil & Rice Soup

By Deb, Kahakai Kitchen

(Yields 8 Servings)   

 

2 Tbsp olive oil

1 sweet onion, diced

1 large carrot, diced

2 stalks celery, diced

2 cloves garlic, minced

2 medium-large Yukon Gold potatoes, peeled and chopped

1 heaping Tbsp One Hundred Beers of Solitude Blend, or to taste

8 cups light veggie broth (I used low-sodium non-chicken bouillon paste & water)

2 cups red lentils, washing and picked through

2 cups cooked rice (I used basmati rice)

juice of one lemon, or to taste

sea salt and freshly ground black pepper

yogurt or sour cream (dairy or non-dairy) to serve if desired

Heat oil in a large soup pot over medium heat and add the onion, carrot, and celery. Cook until just softened, about 8-10 minutes. Add the garlic and cook another minute before adding the cubed potatoes and One Hundred Beers of Solitude and stirring to coat. Pour in the broth and red lentils and bring to a boil. 

Reduce heat and cook about 20 minutes until red lentils have mostly dissolved and thicken the soup and vegetables are tender. Stir in the cooked rice and lemon juice. Taste and add sea salt and freshly ground black pepper to taste. To serve, ladle into bowls and top with a scoop of yogurt or sour cream & a light sprinkle of One Hundred Beers of Solitude on top if desired. (I used Tofutti dairy-free sour cream). Enjoy!

 

Notes/Results: This soup was so good! Tart and lively in flavor and rich and hearty without being heavy. It would be a great soup for a grey and rainy day or for when you are under the weather as it gives strong "chicken rice soup" vibes. I like things extra lemony so you can adjust the amount of lemony juice you put it if you want it less bright. The hops are there, slightly floral and citrus, but subtle too. With the lentils and rice it is a thick and almost creamy soup, so if you want a brothier version, add more liquid to it. I am excited to have this for lunch the next few days before Christmas, and to try this Book Blend in other recipes. 

I love this soup and cooking with One Hundred Beers of Solitutude. Stay tuned for my kitchen experiments with A Song of Spice and Fire: Shichimi Togarashi --I feel like it needs to be paired with some ahi tuna STAT!

Many thanks to Judy and The Book Club Cookbook for providing me with this fun and delicious seasoning to try! I was not compensated for this post and my thoughts and experiences using the blends are my own.

Other recipes I have made with The Book Club Cookbook's Blends: 

• Dukkah Earl Grilled Eggplant Toasts with Whipped Feta & Dukkah

• One Flew Over the Couscous Nest Middle Eastern Minestrone with Chickpeas & Israeli Couscous 

• Lord of the Fries Seasoned Pan-Fried Gnocchi in Creamy Garlic Soup
  

• Tarragon with the Wind Blender Béarnaise Sauce Over Poached Egg on Crispy Hashbrown Cakes

• North Carolina Fish Stew & Biscuits with "Where the Crawdads Zing" Compound Butter

• Satay'in Alive Vegetarian Satay Soup with Chickpeas & Tofu

• Dried and Prejudice Baked Eggs with Shallot's Web Shallots

• Dried and Prejudice (Not So Traditional Vegetarian) White Soup

After the Blends Bash parties, there is quite a list of recipes for the various The Book Club Cookbook seasoning blends that I am proud to be a part of. You can see all of the delicious recipes here and also find links to order Book, Song and Spice Blends of your own.

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

The Crafty Gardener shared a perfect holiday present soup mix for Wild Rice and Barley Soup saying, "I’m always looking for ways to make home made gifts and this year I’ve put together gifts in a jar. I’m sharing the wild rice and barley soup mix today. I used the idea of the upcycled playing cards and created some tags with the cooking directions on the reverse side. A delicious home made gift." 

Thank you for joining me this week Crafty Gardener!

(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 holiday week! Whatever you celebrate, I hope your week is a good one.