Lentil Soup

http://www.countryliving.com/food-drinks/recipes/a6613/lentil-soup-113/

Ingredients

2 slice bacon
.67 c. frozen chopped onion
1 c. lentils
1 package frozen mixed vegetables
5½ c. water
½ tsp. dried basil
1 tbsp. sherry
1½ tsp. salt
croutons

Directions

Cook bacon and onion in large pot over medium-high heat, stirring occasionally, 5 to 8 minutes until onion is tender. Stir in lentils, vegetables, water, and basil. Bring to a boil; reduce heat and simmer, 35 minutes. Stir in sherry and salt.

West African Peanut Soup

http://soupaddict.com/2013/04/west-african-peanut-soup/

Ingredients

• 1 tablespoon coconut oil
• 1 medium red onion, diced
• 1 sweet potato, sliced into small dices
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and minced
• 1 tablespoon tomato paste
• 1 15 ounce can crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup natural almond butter (or use all peanut butter)
• 1/2 cup natural peanut butter
• 3 to 4 collard green leaves, stems removed, sliced into narrow strips
• 1 to 3 tablespoons sriracha sauce
• 1 scallion, sliced, for garnish
• chopped peanuts or slivered almonds for garnish

Instructions

1. Heat the oil in a 4 or 5 quart Dutch oven or soup pot over medium heat until shimmering. Saute the onions and sweet potatoes until the potatoes are golden with brown edges, about 8 to 10 minutes. Add the garlic and ginger and cook for a minute or two, until fragrant. Stir in the tomato paste and mix thoroughly with the vegetables. Add the crushed tomatoes and vegetable broth. Increase heat to medium-high and let the soup come to a gentle boil.
2. Spoon the nut butters into heat-proof bowl. Ladle 1 cup of the hot soup into the bowl and stir, gently at first, until the liquid combines with the nut butters, then with more vigor, until the mixture is very smooth and loose.
3. Pour the nut butter mixture into the soup, and add the collard greens and sriracha sauce (1 tablespoon for gentle heat; 3 tablespoons for a more assertive heat). Reduce heat to medium-low, and allow the soup to simmer for 15 minutes.
4. Ladle into bowls and garnish generously with the scallions and nuts.

Red Lentil and Vegetable Soup

Ingredients

• 1 tbsp. olive oil
• 4 medium carrots
• 1 small onion
• 1 tsp. ground cumin
• 1 can diced tomatoes
• 1 can vegetable broth
• 1 c. dried red lentils
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1 bag baby spinach

Directions

1. In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute.
2. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

http://www.countryliving.com/food-drinks/recipes/a10790/red-lentil-vegetable-soup-ghk0208/

Lentil Soup with Coconut Milk

Yummy soup, the recipe is for one portion only, here is my adapted recipe that fed 4 people just fine:

Ingredients:

1 onion

2 carrots

1 tsp red curry paste

3/4 cup red lentils

1 can of cocnut milk

2 cups of water

1 tbsp Lime Juice

2 tsp Fish Sauce

1 tsp Koriander

3 tsp canola oil

salt

1 portion

Ingredienser

• 1/2 gul lök
• 1 morot (70 g)
• 1/2 tsk röd currypasta
• 1/2 dl linser (35 g)
• 1 dl kokosmjölk 24 %
• 2 dl vatten
• 1 tsk pressad limesaft
• 1 tsk fisksås
• 1/2 tsk koriander
• 1 tsk rapsolja
• salt

1. Finhacka lök. Skala och skär morot i slantar.
2. Fräs lök och currypasta i olja i en kastrull tills löken mjuknat.
3. Tillsätt morot och linser och fräs ytterligare någon minut under omrörning.
4. Häll på kokosmjölk och vatten. Låt koka under lock cirka 20 minuter, tills linser och morot är mjuka.
5. Ta från plattan och mixa slät med stavmixer. Smaka av med fisksås, koriander, limejuice och salt.

Adapted from

http://mittkok.expressen.se/recept/linssoppa-med-kokosmjolk/

African Chicken Peanut Stew

African Chicken Peanut Stew Recipe

• Prep time: 20 minutes
• Cook time: 1 hour, 55 minutes
• Yield: Serves 6-8

Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.

Ingredients

• 2-3 pounds chicken legs, thighs and/or wings
• 3 Tbsp vegetable oil
• 1 large yellow or white onion, sliced
• A 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Method

1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown.

2 Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3 Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.

4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot.

5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.

Read more: http://www.simplyrecipes.com/recipes/african_chicken_peanut_stew/#ixzz3LHMd67Gt

Brazillian Beansoup with avocado and feta cheese

Ingredients

6 dl  svarta bönor, kokta

1 st  rödlök(ar)

5 st  vitlöksklyfta(or)

2 msk  olivolja

2 st  morötter

1 st  röd chili

5 dl  finkrossade tomater

1 st  apelsin(er), pressad

1 tsk  spiskummin

salt

Topping

2 st  tomat(er)

1 st  avokado

60 gram  fetaost

1 dl  örter, hackade

Tillagning

1. Tärna moroten och finhacka chilin. Hacka lök och vitlök. Fräs löken i oljan några minuter. Tillsätt morötter, bönor, chili, finkrossade tomater, pressad apelsin, och kryddor. 

2. Koka 10 minuter tills morötterna är mjuka. 

3. Topping: Tärna tomater och avokado. Toppa soppan med avokado, tomat, smulad fetaost och färska örtkryddor.

Recept: Mia Troberg Elonq

Foto: Linnea Swärd

Näringsinnehåll:

Energi (kcal)

335,8 

Protein (g)

13,7 

Fett (g)

15,8 

Kolhydrater (g)

29,3 

http://www.tasteline.com/Recept/Brasiliansk_bonsoppa_med_avokado_och_fetaost

Southwestern Soup

• 2 cups shredded cooked chicken breast (poach chicken breast and shred)
• 1 tablespoon taco seasoning (such as Old El Paso)
• Cooking spray 
• 2 (14-ounce) cans fat-free, less-sodium chicken broth 
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained 
• 1/2 cup green salsa
• Sour cream  
• Chopped fresh cilantro 

Preparation

• 1. Combine chicken and taco seasoning; toss well to coat. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add chicken; sauté 2 minutes or until chicken is lightly browned. Add broth, scraping pan to loosen browned bits.
• 2. Place beans in a small bowl; mash until only a few whole beans remain. Add beans and salsa to pan, stirring well. Bring to a boil. Reduce heat; simmer 10 minutes or until slightly thick. Serve with sour cream and cilantro, if desired.

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Shirtaki noodles with shrimp in coconutmilk

1 lb peeled shrimps (400 gram  räkor, skalade)
1/4 lb  glas noodles (100 gram  shiritakinudlar, eller glasnudlar)
1 tbsp coconut oil (1 msk  organisk kokosolja, eller rapsolja)
4 inches of leek (10 cm  purjolök(ar))
2 tbsp freshly shredded ginger (2 msk  riven färsk ingefära)
salt (salt)
2 tbsp green curry paste (2 msk  grön currypasta)
1 cup Coconut Milk Creamy kind (2,5 dl  kokosmjölk, krämig)
1 garlic clove (1 st  vitlöksklyfta(or))
1/2 lb Broccoli Crowns (200 gram  broccolibuketter)
2 oz Sugar Snap Pease (50 gram  sockerärter)
1/3 lb bean sprouts (150 gram  böngroddar)
1/4 cup Cashew Nuts (0,75 dl  cashewnötter)
1 1/2 tbsp Sesame Seeds (1,5 msk  sesamfrön)


Instructions:
1. Put the noodles in cold water. Chop the leek, ginger and garlick, fry in the coconut oil, add the green curry paste after a couple of minutes. 

(Blötlägg nudlarna i kallt vatten. Hacka purjolök, ingefära och vitlök. Fräs i kokosoljan och tillsätt den gröna currypastan efter några minuter.)

2. Add coconut milk, salt and the now soft noodles, add the veggies let it cook for 5 minutes, add the shrimp and let it all heat up. Serve with Cashew nuts and sesame seeds. 

(Tillsätt kokosmjölken, salt och de blötlagda nudlarna. Tillsätt grönsakerna och låt koka 5 minuter. Tillsätt räkorna och låt allt bli varmt. Servera med hackade caschewnötter och sesamfrön.)

Squach and Apple Soup

2 1/2 lbs butternut squash (one squash or 6 cups)

2 large, sweet apples (I used Gala)

3 medium onions

2 tbsp butter

1/4 cup brown sugar

1 1/2 tbsp curry   

6 cups chicken broth

1 container of mascarpone cheese

2 tsp salt

1. Cut and peel apples and squash, dice onions
2. Melt butter, sauté onions, add curry, squash, apple, and brown sugar
3. After stirring a bit, add broth and salt
4. When soft, mix until all chunks are gone
5. Add mascarpone and stir until dissolved

Tomatoe Soup with Lentils and Swet Potatoes

1 yellow Onion ( gul lök(ar)) 2 cloves of Garlic ( vitlöksklyfta(or)) 1 lb Sweet Potatoes (400 gram  sötpotatis(ar)) 1 tbsp oil (1 msk  olja) 1/2 red chili peppar (0,5 st  röd chilifrukt) 1 - 14.5 oz can Crushed Tomateos (500 gram  krossade tomater) 1/2 tsp salt (0,5 tsk  salt) 1/2 dl (0,5 dl  röda linser) 4 dl Coconut milk ( kokosmjölk lätt) 2 cubes Vetgetable bouillion ( grönsaksbuljongtärning(ar)) 3 dl Water (vatten) Basil ( basilika)
Cooking / Tillagning 1. Chop Onion and Garlic. Peel the sweet Potatoes nd chop it into small pieces. Fry onion and gralic until soft. Take the seeds out of the chili and add.  (Hacka lök och vitlök. Skala och skär sötpotatis i bitar. Fräs lök och vitlök i olja tills de mjukar. Finhacka urkärnad chili och tillsätt den.) 2. Add the rest of the ingredients let boil for 15 minutes or until the sweeet potatoe is soft.  (Tillsätt resten av ingredienserna och låt koka 15 minuter.) 3. Mix the soup with your hand mixer, add salt and pepper to taste.  (Mixa soppan slät, smaka av med lite mera salt och späd soppan med vatten om det behövs.)
http://www.tasteline.com/Recept/Smal_tomatsoppa_med_linser_och_sotpotatis

Broccoli, kale, spinach soup

Broccoli, kale spinach soup

Ingredients:

• Broccoli, cut into small pieces including the stem
• Spinach, finely shreded
• Kale, finally shredded
• 1 onion, cut in small pieces
• Olive oil
• Madras curry
• Salt
• Black peppar
• Nutmeg
• Water

How to:

1. heat up the olive oil in you pot
2. Add the onion and sauté for a couple of minutes
3. Add the curry powder and let it really sweat (the heat brings out the flavor)
4. Add the veggies and just stir around for a couple of minutes
5. Add the water so it just barely covers the veggies (too much water now
6. and the soup might get too watery, you can always "thin it" once you
7. pureed it.
8. Add salt and pepper let it boil until the veggies are soft.
9. Puree the soup either with a hand blender or by dividing up the soup
10. and adding it to your big blender.
11. When everything is finely pureed, add the pureed soup to the pot
12. again, heat up and if it is to thick, add more water, also add nutmeg
13. and other spices to your flavor.
14. Serve and enjoy!

Corn Chowder

Ingredients:
1 can of Corn
1 can of Cream of Corn
1 onion finely chopped
1 Carrot finely chopped
1 Celery stick
2 potatoes, squeared
1-2 cups of milk
Thyme
Black pepper
Bacon

1. In a big pot, sautee the onion in some olive oil, add carrots and celery, let fry for a couple of minutes while you stir