by amvandenhurk | Asian, Chicken, Slow Cooker
Spicy Slow Cooker Thai Chicken Rice Soup
This Slow Cooker Thai Chicken Rice Soup recipe comes with a warning. If you are not careful with the brand of Thai red curry paste then it will knock your socks off after one sip. How do I know this? I made this soup for friends. They had just got off a transatlantic flight and nothing is better than a nice bowl of soup. Usually this is the case. We were all crying from the spice. Even my son who can drink hot sauce was like, “Mom, holy cow this is hot.”
Let’s sort out the whole red curry paste situation. Due to the amounts of curry I made, I buy my curry pastes at the Asian grocery store. It is cheaper and much larger than the tiny bottles of Taste of Thai Red Curry Paste in the grocery store. And that’s where the fault in the recipe presents. Depending on what brand of curry paste you use, it is going to change the quantity. The original recipe which I have a feeling was designed for Taste of Thai brand calls for 3 tablespoons. That is a brand adapted to American tastes. When you add 3 tablespoons of Thai red curry purchased in a huge tube at the Asian store, it makes the soup uneatable except to those who have no taste buds. So if you are using Asian store curry paste, then 1/2 to 1 teaspoon will be enough. Trust me on this.
Once the level of spice is correct, this is an amazingly yummy soup. As in it becomes a soup that causes cravings. It is super good. Perfect for winter. There is nothing fancy about this soup outside of the curry paste. It is chicken, carrots, butternut squash, onions, fresh ginger, brown sugar, fish sauce, veggie broth, and wild rice.
Slow Cooker Thai Chicken Rice Soup
Ingredients
- - 4 boneless skinless chicken breasts
- - 4 carrots chopped
- - 4 cups butternut squash cubed
- - 2 small onions diced
- - 2 tablespoons fresh ginger minced
- - 3 tablespoons Thai red curry paste (see note)
- - 3 tablespoons palm sugar or brown sugar
- - 3 tablespoons fish sauce
- - 2/3 cup wild rice or wild rice blend blend used in photos
- - 4 cups vegetable stock
- - 2 cans coconut milk
- - 1 tablespoon lime juice
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- NOTE: If using Taste of Thai brand then 3 tablespoons is OK, but if using Asian grocery store purchased red curry paste then decrease to 1/2-1 teaspoons. Trust me on this.
Preparation
- - Combine all ingredients except the coconut milk
- - Cook on low for 6 hours or high for 4 hours
- - Stir coconut milk and lime juice in cooking for 10 minutes
- - Shred the chicken
- - Serve with lime wedges and cilantro
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by amvandenhurk | Plant-Based Eating, Soups, Vegetarian
Vegetarian French Onion Soup from Your Pantry
It seemed a waste to throw out homemade baguette, but it was stale. And stale baguettes are not very nice. Unless you repurpose them to use as rocks or bats.
What to do? Make vegetarian French onion soup. It is a great quick soup out of your pantry. So simple and satisfying. The meat eaters will not realize it isn’t made with beef broth due the infusion of thyme and butter. It gives it a richness.
Vegetarian French Onion Soup Recipe
Ingredients
- 1 large onion thinly sliced
- unsalted butter
- olive oil
- 1 tablespoon dried thyme
- 1/2 – 1 teaspoon kosher salt
- generous twist of the pepper mill or 1/8 teaspoon white pepper
- 4 cups vegetable broth
- baguette sliced thickly
- Shredded Swiss cheese
Preparation
- Slice onions thinly.
- Heat butter and oil over medium heat in a sauce pan or small Dutch oven.
- Saute onions until soft.
- Add thyme, salt, and pepper.
- Pour in broth and stir.
- Come to a simmer and cook for 15 mins.
- Turn on broiler to HI.
- Arrange baguette pieces in 4 bowls.
- Pour soup over the bread.
- Add Swiss cheese.
- Put under the broiler until cheese is melted and browning a bit.
by amvandenhurk | Dinner, Soups, Vegetarian
Super Quick and Simple Cheddar Cauliflower Soup
Cheddar Cauliflower Soup is a super quick, simple, and tasty vegetarian meal for a busy weekday or a lazy weekend. Done in as little as 30 minutes with a handful of ingredients. That is the beauty of this recipe is it is so quick and simple with amazing flavors. It is rich and hearty.
I originally found this recipe in the William Sonoma catalog years ago. It has become one of our top five soups we regularly have on our table during the winter. I have swapped out ingredients to make it vegetarian as well as used white pepper. It is a flexible soup allowing you to use broths and diary you have on had.
Just add some crusty bread. If you are feeling fancy or have a crowd, then a cheese and/or charcuterie board could be added. A warm and yummy dinner is served.
Cheddar Cauliflower Soup Recipe
Ingredients
- 2 Tbs. olive oil
- 1 yellow onion, diced
- 1 head cauliflower, about 2 1/2 lb., cut into florets
- 5 cups vegetable broth
- 2 cups heavy cream
- 2 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste (1 teaspoon of white pepper give a lovely flavor.)
- 8 oz. white cheddar cheese, shredded
Preparation
- In a large Dutch oven over medium-high heat, warm the olive oil.
- Add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes.
- Add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes.
- Add the broth, cream, the 2 tsp. salt and pepper and bring to a boil.
- Reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.
- Using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes.
- Add the cheese and stir until melted and well combined with the soup.
- Adjust the seasonings with salt and pepper.
by amvandenhurk | Dinner, Pasta, Soups
6 Ingredient Sausage Gnocchi Soup in 20 Minutes
Do not open a can of soup tonight when you can make this six ingredient Sausage Gnocchi soup! This recipe beats canned soup any day for taste and connivence. While you will still need a can opener, you will not need a chopping board. The beauty of recipe is that it is so simple to make. And often out of items in the pantry. Always good to have canned tomatoes, frozen veg, broth, and pastas in the pantry. It makes for quick and easy soups.
Sausage Gnocchi soup is one of these go-tos for super quick meals when you are on the move. It is great for nights where you need hot, filling food between schoolwork and soccer matches. The recipe is forgiving. You have add different kinds of broths. You could use turkey sausage instead of pork. Even mild sausage over hot. Different cans of tomatoes. If you don’t have gnocchi, then swap out another pasta. It is up to you and it will all taste good.
I prefer hot Italian turkey sausage, it is not easily found where I live. So I use the hot Italian pork sausage. Both work well. I like using beef broth in this recipe; because, it gives the broth with the canned Italian tomatoes a richness while hot Italian sausage brings some heat. While it is quick dump and bring to a boil soup, it is best to start it earlier allowing the flavors to blend waiting the last moment to put in the gnocchi. Sometimes if you leave the gnocchi in there too long, it gets a gummy texture.
Enjoy this simple and satisfying soup on a busy fall evening when everything is going on.
6 Ingredient Sausage Gnocchi Soup Recipe
Ingredients
- 1 package of hot Italian sausage
- 4 cups water
- 1 16-oz package gnocchi
- 2 14-oz cans beef broth
- 2 14.5-oz cans Italian-style tomatoes
- Grated fresh Parmesan cheese
Preparation
- Remove the castings from the sausage.
- Heat large Dutch oven over medium heat.
- Cook sausage until it is brown and crumbled.
- Add water, gnocchi, broth, and tomatoes.
- Bring to a boil then simmer on low for 15 minutes.
- Serve with grated fresh Parmesan cheese
by amvandenhurk | Meatless Mondays, Plant-Based Eating, Slow Cooker, Soups, Vegetarian, Vegetarian Slow Cooker
Slow Cooker Vegetable Red Lentil Soup
Slow cooker vegetable red lentil soup is what you make when your veggie bin in the fridge is fuller than it needs to be. That was the case with my bin this morning. I had some veg that needed to be used before it had to go to the compost bin. Not that it was rotten, but you know what I mean. I hope.
Anyway, I have not made a veggie soup in ages, so I thought today why not? I got a late start of it and did not get it into the slow cooker until after lunch. I was a bit worried since my red lentils (or dal) have lost some of their color. That doesn’t mean they are bad, but just old and may take longer to cook. Simple ingredients for this soup and I used what I had on hand: onions, celery, potatoes, zucchini, canned tomatoes, fresh thyme, bay leaves, cabbage, and vegetable broth. Vegetable soups are so versatile that they can be a big of a dump meal with what’s on hand. I sautéed the onion and celery first in olive oil until softened giving it a little extra flavor.
Slow Cooker Vegetable Red Lentil Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 2-3 celery stalks diced
- 3-4 carrots diced
- 1 large zucchini sliced and quartered
- 2-3 potatoes peeled and diced small
- 3/4 cup red lentils
- 1 14.4 oz. petite diced tomatoes
- 1-2 pieces Parmesan cheese rind
- 2 bay leaves
- 4-6 sprigs fresh thyme
- 5 cups vegetable broth
- 1 teaspoon kosher salt
- Generous grinds of the pepper mill
- 1 small thinly sliced savoy cabbage
- Fresh Italian parsley chopped finely
- Olive oil to drizzle
- Parmesan cheese
Preparation
- Heat oil over medium heat in pan. Sautée onion and celery until soft. (If you are in a rush then by-pass this step)
- Place onion, celery, carrots, zucchini, potatoes, Parmesan rind, tomatoes, lentils, thyme, salt, pepper, and broth in the slow cooker.
- Set slow cooker to high for 6 hours.
- Add the cabbage with about 2 hours left.
- Remove thyme stalks and bay leaves.
- Drizzle olive oil, sprinkle with parsley and cheese.
Serves 6-8
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.