Tomato Tum Yum Soup

Tom Yum is a soup that I frequently order at one of my local Thai restaurants. But I decided to make it myself since I had several Lemongrass stalks laying in the bottom of my vegetable drawer that needed to be used. This is actually a pretty simple soup and it's fast to make as long as you have Lemongrass on hand along with a little bottle of Thai Red Chili Paste (I use the Thai Kitchen brand) and some fresh Galangal or Ginger and a Lime.  I like to add in some sliced Shallots or Red Onion, some sliced Chicken Breast and some Tomato. It's supposed to be a thin, somewhat clear broth with just a hint of red color, but I added the Tomatoes in early with the Lemongrass so that they melted into the soup and I liked it even better!  I served it with some Jasmine Rice and it was the perfect dinner!

Tomato Tom Yum Soup

8 cups Chicken Broth (I used Swanson's Natural Goodness)

3 Lemongrass Stalks

2 - 3 large slices of peeled Ginger or Galangal 

1 Roma Tomato

1/3 cup sliced Shallots or Red Onion

1 - 2 Tablespoons Thai Red Chili Paste

1 Chicken Breast half, cut into thin slices

8 Button Mushrooms, sliced

1/4 cup fresh squeezed Lime Juice

1 Tablespoon Brown Sugar

Cut the bottom 1/2 inch off the Lemon Grass and then peel off the outer layer. Cut off the top, leaving about 3 inches. Cut that into 1/2 pieces and smash them lightly with the bottom of a mug. 

Pour the Chicken Broth into a pot and add the Lemon Grass, Shallots and Ginger. Bring to a  boil and then turn down to a simmer. Place the Tomato onto a ladle and drop into the hot broth for 30 seconds. Remove, trim the stem end, peel and chop. Add the chopped Tomato back to the broth along with the Thai Red Chili Paste. Simmer the broth for 15 minutes. Then add in the Chicken slices and Mushrooms and cook until the Chicken is opaque. Add in the Lime Juice and Sugar and stir throughly. Serve with Jasmine Rice.

Five Element Analysis

Chicken and Chicken Broth belong to the Wood Element and the Lemongrass and Lime add even more.  The Tomato and the Red Chili paste contribute the Fire Element.  The  Mushrooms, Ginger and Sugar bring in the Earth Element and the Shallots make sure that the Metal Element is present too and the Rice is Metallic too. And, because this is a broth based soup, the Water Element is also represented. This then becomes a pretty balanced soup!

Creamy Lentil Soup with Sausage and Greens

It's soup weather here, cold and rainy, and I decided to make a creamy Lentil Soup. I started out by making the Lentil Soup with Chicken Broth, but you could easily substitute a good Vegetable Broth and it was seasoned simply with Onions, Carrots, Celery (Mirepoix), minced Garlic, a Bay Leaf and some Pepper. When the Lentils were soft, I pureed it all to make it creamy. And since I wanted to have a one-bowl-meal, I added in some Sausage pieces, some Sautéed Greens - in this case, Collard Greens, and some Onions that caramelize as you are cooking the Sausage and Greens. It was exactly what I wanted and it was so good!

Creamy Lentil Soup with Sausage and Greens

3/4 cup Brown Lentils

1 large or 2 small Carrots, cut into small pieces

1 large or 2 small Celery Stalks, cut into small pieces (

1 large, Onion cut into small pieces, reserving half

1 Garlic Clove, minced

1/4 teaspoon Salt

a pinch of fresh ground Pepper

1 Tablespoon Olive Oil or Butter

4 cups Chicken or Vegetable Broth
1/2 cup Water

1 Bay Leaf

Optional: a pinch of Cayenne Pepper or a teaspoonful of Hot Sauce

In a soup pot, put in the Olive Oil or Butter and then add in the Carrots, Celery, Onions and Garlic. Sprinkle with the Salt and Pepper.  Cook until the vegetables are wilted. Then add in the Chicken or Vegetable Broth and Water. Bring to a boil, reduce heat to a simmer and cook for 40 minutes or until the Lentils are completely tender. Season with Cayenne or Chili Sauce, if desired. Using a stick blender or a blender (in batches), puree the soup until smooth. Then make the Sausage and Greens mixture to add in.

To Make the Sausage and Greens

1/2 of a Kielbasa Sausage, Smoked Sausage or Spanish Chorizo Sausage diced

2 cups of chopped Greens - Collard, Kale or Chard

1 Tablespoon of Olive Oil or Butter

In a frying pan, heat the Olive Oil or Butter and add in the other half of the Onion from above. Cook until light golden brown, stirring often. Then add in the Sausage pieces and cook until they are lightly browned. Finally add in the Greens and cook until they are wilted. Add to the Soup and bring back to a boil before serving.

Five Element Analysis

Brown Lentils are clearly an Earth Element food and the Carrots add even more Earth. The Celery and Greens contribute the Wood Element and the Olive Oil, if you use it adds a little more. The Onions and Garlic bring in the Metal Element and if you use Butter, that's also more Metal. The Sausage, as cured salted Meat, brings in the Water Element. Only the Fire Element is missing, so you can add in the Cayenne or Chili Sauce or use a spicy Chorizo Sausage. I just made Tea my beverage to bring in the Fire Element. 

Colombian Chicken, Potato and Corn Soup

I visited Colombia years ago and had such a wonderful time and I loved the food!  My favorite thing was Ajiaco - a rustic Colombian Chicken, Potato and Corn Soup. I had it many times and it was always delicious!  I did ask my hosts how to make it and I got a recipe but I was stymied by my inability to get Guascas - the herb that flavors the soup or Criollas Potatoes, which makes the broth thick and creamy. So, I put off making it all this time. Recently, I was cleaning out a stored box and I found the recipe. Of course like many recipes from home cooks, it doesnt give precise measurements. 

So, my first task was to find Guascas and I found it at a local Latin Market. If you can't find Guascas, use an extra Bay Leaf. Then I needed to find a substitute for Criollos Potatoes as I wasn't interested in canned ones, but I had a brainstorm that I could create a creamy broth with a Russet Potato and then cut up other Potatoes like Yukon Gold and Red Bliss for the Potato Chunks. I also wanted to make the soup a little easier to eat. So, I used Corn Kernels instead of slices of Corn on the Cob. And, I wanted to make it faster so I used Chicken Broth and bite sized pieces of Chicken Breast cooked only for the last 15 minutes.  I served it the traditional way with Capers, cut up pieces of Avocado and Sour Cream for those who wanted it. I remember that it was served with a kind of Salsa that contained Aji Chilis that I didn't make, but it might be really good to add in a little hot sauce too. it was so delicious and it immediately transported me back to Bogota. I love this soup!

Colombian Chicken, Potato and Corn Soup

5 cups Chicken Broth

1 medium Onion, minced

3 Garlic Cloves

1 medium Russet Potato

2 Tablespoons Gauscas

1 Bay Leaf

1 - 2 teaspoons Salt

3/4 pound of Chicken Breast or Tenders cut into bite sized pieces

1 pound of mixed Baby Potatoes - Red Bliss, Yukon Gold and Purple peeled and cut into quarters

1 1/2 cups frozen Corn Kernels

For Serving: Capers, Avocado pieces and Sour Cream

Place Chicken Broth in a pot and add the Onions, Garlic, Russet Potatoes, Bay Leaf and Guascas. Bring to a boil and reduce to a simmer and oook for 20 minutes. Remove the Bay Leaf and use a Potato Masher to mash the Potato. Taste and add Salt if desired. Then add in the Chicken, the remaining Potatoes and the Corn and bring back to a boil. Cook for an additional 15 minutes.  Serve with Capers, cut up Avocado and Sour Cream, if desired.

Five Element Analysis

As a soup, this automatically belongs somewhat to the Water Element, but the Potatoes and Corn make this a very Earthy Soup. The Chicken Broth and Chicken bring in the Wood Element and the Capers and add even more. The Gauscas, Bay Leaf and Sour Cream contribute the Wood Element and the Avocado (Haas) contributes the Water Element .Only the Fire Element is missing, so sprinkle on some hot sauce or serve this with a green, leafy Salad to create a balanced meal.  

Creamy Tomato Soup with Thai Flavors

I was craving a bowl of creamy Tomato Soup but I didn't want to use any dairy. So I decided to create a Tomato Soup using Coconut Milk and adding some Thai flavors  I might add that I keep Lemongrass in the freezer, so if you don't have any, you can use a bit Lime or Lemon Zest. I pureed it with a stick blender and served it with a squeeze of Lime. It was so good that I couldn't stop eating it!  

Creamy Tomato Soup with Thai Flavors

2 14.5 oz cans of diced Tomatoes

1 can of full fat Coconut Milk, 13.66 oz

1 Tablespoon Vegetable Oil

1 Shallot, minced

2 teaspoons minced Lemongrass or 1/2 teaspoon Lime or Lemon Zest

1 teaspoon Salt 

1 teaspoon Sugar

1 Lime, cut into quarters

Put the Oil into a medium saucepan and heat. Add the Shallots and cook until they soften.  Then add the Tomatoes, Coconut Milk, Lemongrass, Salt and Sugar. Stir to combine and bring to a boil. Reduce heat and simmer for 10 minutes. 

Then use a stick blender or a blender  to puree the soup. Serve with a squeeze of Lime.

Five Element Analysis

Soup is always part of the Water Element so that Element is covered. The Tomatoes bring in the Fire Element. The Coconut Milk represents both the the Metal Element and the Earth Element since it is naturally sweet. The Lime and Lemongrass, which is Woody herb, contribute the Wood Element. This soup is more balanced than I expected!

Creamy Celery Root Soup

It's soup season for me and tonight I wanted something creamy and nourishing. I recently bought a Celery Root thinking I was going to make a salad from it but instead, I made a lovely soup  I cooked the Celery Root with a Potato, a Leek and a small amount of Marjoram. The soup had a lovely light Celery flavor that I loved. It was also really fast and easy to make. I garnished it with a little some Green Onion pieces lightly sautéed in a little bit of Butter. My son garnished his bowl with some Bacon. I loved this soup and will definitely make it again!

Creamy Celery Root Soup

1 medium Celery Root, peeled and diced

1 medium Potato, peeled and diced

1 large Leek, white and light green part only, sliced, washed and cut into small pieces

2 Tablespoons Butter

4 cups Chicken or Vegetable Broth

1 teaspoon Marjoram

1/2 teaspoon Salt

1/4 teaspoon White Pepper

Optional:  1/4 cup Green Onion pieces (green part only) sautéed briefly in 1/2 Tablespoon of Butter for garnish

In a medium sized pot, melt the Butter and then add in the Celery Root, Potato and Leek. Cook for several minutes over medium high heat until the Leek softens. Add in the Broth, Marjoram, Salt and Pepper. Bring to a boil and then reduce the heat to a simmer. Cook for 20 minutes or until the Celery Root and Potato pieces are soft. Puree with a stick blender and garnish with the Green Onions pieces

Five Element Analysis

As a soup, this is naturally a Water food. Celery usually belongs to the Wood Element but since this is the Brown Root of the plant, it also has a very strong Earth Component as well. The Potato adds even more Earth. The Chicken Broth brings in the Wood Element and the Leeks and Green Onions contribute the Metal Element. Only the White Pepper represents the Fire Element so be sure to serve this with another Fire food, like a salad to create balance.  

Korean Beef and Tofu Soup

I grew up eating all kinds of Asian Foods since my Mother is Chinese and she particularly liked Korean food. I remembered a soup that she used to make that I was always afraid would be too hot because of the red color that came from Korean Chili Powder, but she made it mild for us kids. I was thinking about that soup tonight and decided to recreate it having had a similar one at a Korean Restaurant recently. I remembered that my Mother would marinate sliced Beef in a mixture of Korean Red Pepper Powder, Soy Sauce and Garlic. Korean Soy Sauce is always gluten free, by the way and if you don't have it, use Tamari instead. The Soup Base was Beef Broth and the vegetable was sliced Zucchini. Sometimes she would cook Eggs in it too.  The Soft Tofu was wonderfully creamy and would soak up the flavors of the soup. At the end of the cooking time, she would pour in some Sesame Oil and sprinkle it with Green Onions. It was easy, fast to make and delicious. I'm happy to say that it turned out just right. I must remember to make this more often! 

Korean Beef and Tofu Soup

1 pound of Beef Steak, sliced very thin into about 1 inch pieces

3 Tablespoons Korean Red Pepper Powder

3 Tablespoons Korean Soy Sauce or Tamari

3 Garlic Cloves, minced fine

1 Zucchini, ends cut off, cut in half and cut into thin slices

2 Tablespoons Vegetable Oil

4 cups Beef Broth

1 - 2 packages of Soft Tofu (Soon Tofu), removed from package and cut into squares

2 Green Onions, trimmed and cut into small pieces

1 Tablespoon Sesame Oil

Optional: 3 - 4 Eggs

In a mixing bowl, mix together the Red Pepper Powder, the Soy Sauce and the Garlic. Add the Beef and mix thoroughly. 

In a soup pot, heat the Oil and add the Zucchini. Cook, stirring often until he Zucchini softens. Then add in the Beef and cook until it is no longer raw. Then add in the Beef Broth and the Tofu. Bring to a boil and then reduce heat to a simmer. Cook for 5 minutes and then add in the Eggs carefully and cook for an additional 5 minutes. Then drizzle with the Sesame Oil and Green Onions to serve.

Five Element Analysis

Beef belongs to the Earth Element and so does Zucchini, so this soup is rather Earthy, but soups by nature are always part of the Water Element too. More of the Water Element comes from the Soy Sauce and Sesame Oil and the Eggs if you use them.  The Metal Element is represented by the Tofu Garlic and Green Onions. The Korean Red Pepper Powder makes sure that the Fire Element is also present. Only the Wood Element is missing so be sure to serve some Banchan (side dishes) like Korean Spinach or Kimchi, which has the Wood Element's sour flavor so that the meal is balanced.

Simple Split Pea Soup

I have jars of Grains, Beans and Pulses on my kitchen counter to inspire me to use them and last night I made Split Pea Soup as my son asked me for the recipe. It's so easy and actually so fast to make. You can add meat if you like -  Ham, Smoked Sausage or Bacon, or it can easily be made Vegetarian with no loss of flavor. It's creaminess comes from the mashed up cooked Peas and from the Potato. I serve it with Garlic Bread and sprinkle on Cavender's Greek Seasoning. t's healthy, satisfying and a perfect week night winter dinner! 

Simple Split Pea Soup

2 cups Green Split Peas, rinsed

2 Carrots, trimmed and peeled and diced

2 Celery Stalks, trimmed and  diced

1 medium Onion, trimmed, peeled and diced

1 large or 2 small Potatoes, peeled and diced

4 cups of Chicken or Vegetable Broth

4 cups Water

1 1/2  teaspoons Salt

1/4 teaspoon Pepper

1 Bay Leaf

Optional:  1 cup of diced Ham, Sausage or Bacon pieces

In a large soup pot, add in the Split Peas, Carrots, Celery, Onion and Potatoes. Then add in the Broth, Water, Salt, Pepper and Bay Leaf. Bring to a boil and reduce heat to a simmer. Skim foam that comes up. Cook, stirring occasionally for 30 minutes. Test Peas to see if they are done and if they are still hard, cook for an additional 15 minutes.

Remove the Bay Leaf. Using a Potato Masher, lightly mash down on the soup several times. If you are adding in Meat, do so now and cook for an additional 5 minutes.

Five Element Analysis

This is a soup, which automatically makes it a Water food, but it is so thick that it also incorporates some of the Earth Element.  Peas, being Pulses bring in more of the Earth Element although their green color brings in a bit of the Wood Element too. The Potatoes and Carrots also contribute more of the Earth Element. The Celery and Chicken or Vegetable Broth add more of the Wood Element and the Onions and Bay Leaf make sure the Metal Element is present too  Only the Fire Element is missing, so serve a lovely dessert incorporating some Fire Element fruits.

French Onion Soup

The first time I went to Paris, I was a young adult and completely in love with the city. I didn't have much money and was carefully budgeting, so my solution was to eat a lot of French Onion Soup for lunch. I would have my Baguette in the morning and would only eat a full meal at dinner. French Onion Soup didn't cost very much and I could eat it at sidewalk cafes and watch people walk by. The soup was so delicious and to this day, I think of sitting in Paris whenever I eat it. 

French Onion soup is rather easy to make. It's just time consuming to brown the onions to get the right level of caramelization. Then a light White Wine is added along with Bay Leaves and Thyme and Beef Broth. If you want to make it vegetarian, just use Vegetable Broth and it will still be good as the flavor is really all in the caramelized Onions. French Onions Soup is usually served with toasted Baguette slices with broiled Gruyere Cheese on top. Of course, I omit the bread and cheese for my portion, but I do eat it with buttered Gluten Free toast that I dunk into the broth so I make the soup a little bit thinner than the typical French way. Since I serve it to my family and they are not Gluten and Dairy Free, I do bake the Baguette slices and broil the Cheese on them to top the soup. I don't like to broil the Bread and Cheese in the soup as the bread gets very soggy. But, if you want to be more authentic, make sure that you have heatproof bowls. French Onion Soup is a wonderful bowl of soup and the bonus is that it brings back good memories for me of my first wonderful trip to Paris.

French Onion Soup

4 very large Yellow Onions (about 2 pounds), sliced thin

3 Garlic Cloves, minced

4 Tablespoons Butter

3 - 4 sprigs of fresh Thyme

2 medium Bay Leaves (or 1 Large)

1 cup White Wine

1 teaspoon Salt

1/4 teaspoon fresh ground Pepper

5 cups of Beef Broth (or Vegetable Broth)

1 cup of Water

For serving:

6 ounces of Gruyere or Emmentaler Cheese, sliced thin

10 - 12 slices of a Baguette

In a large heavy pot, melt the Butter and then add in the Onion slices, minced Garlic, Herbs, Salt and Pepper. Cook over medium heat, stirring often until the Onions become golden brown - about 40 minutes. Be sure to scrape the fond (the stuck onion bits) off the bottom. Then add in the Wine and bring to a boil and then add the Beef Broth and Water. Bring to a boil again and reduce heat to a simmer and cook for an additional 20 - 30 minutes. 

For the Cheese Bread:  

Heat the oven to 350 degrees. Place the Baguette slices on a baking tray and bake for 15 minutes. Then turn the oven to broil. Place the slices of cheese on top of the Baguette slices and put under the broiler until the cheese is melted and the edges of the bread is growing. Watch carefully as this goes fast. Place 2 - 3 slices of Cheese Bread on top of each bowl of soup.

Five Element Analysis

Onions belong to the Metal Element, but when they are cooked long and slow until they caramelize, they then become an Earth food.  The Beef Broth brings in even more Earth.  The Garlic is a Metal food and so are the Herbs. Gruyere cheese adds even more Metal. The Wine brings in the Fire Element and as a Soup, this is fundamentally a Water food. Only the Wood Element is missing and the Baguette contributes some of that element. I suggest serving this soup with a leafy green Salad and you will have a balanced Five Element meal!

Spiced Carrot Soup

I had an amazing Carrot Soup at Cafe Campagne in Seattle when a friend was visiting last month and I remember asking at the time what spices were in the soup because it was so incredibly delicious. The secret ingredients were Five Spice Powder and Cardamom. I don't know why I waited so long to make it once I knew what was in it. So tonight, I stopped by the store and picked up some lovely slender carrots with the tops on as they are fresher and finally made this soup. Oh my it was good and it was so easy too!  It's made with Shallots and Butter, Carrots, Vegetable Broth and the spices I already mentioned.  That's it and it took only about 20 minutes to make. It is a creamy soup with just a hint of exotic spices. I left the seeds of the Cardamom nearly whole as I enjoy biting into the resinous little seeds. I am going to make this soup again and again - this one is not just a keeper, it's already become a favorite!

Spiced Carrot Soup

4 cups of peeled and chopped slender Carrots

2 large Shallots, chopped (nearly 1 cup)

4 Tablespoons Butter (or Ghee)

1/2 teaspoon Salt

3 cups Vegetable Broth (or Chicken Broth)

1/4 - 1/2 teaspoon Five Spice Powder

Seeds from about 6 -8 Cardamom Pods crushed (remove bits of husk) or about 1//8 - 1/4 tsp when ground

Melt the Butter in a soup pot and add in the Shallots. Cook, stirring them until they become translucent. Add in Carrots and cook for another 2 minutes, stirring often to keep them from getting brown. Then add in the Vegetable Broth, Salt, Five Spice Powder and Cardamom. Bring to a boil and lower heat to a simmer. Cook for 10 - 15 minutes or until the Carrots are soft. Using a stick blender, puree until smooth or use a blender, doing 1/2 of the mixture at a time until it is the right consistency.

Five Element Analysis

Carrots are extremely nutritious and belong to the Earth Element. The Vegetable Broth (or Chicken Broth) contributes the Wood Element. The Five Spice Powder, Cardamom and Butter along with the Shallots bring in the Metal Element. Soup, by it's very nature is part of the Water Element. Only the Fire Element is missing so this is a good soup to serve with a Salad to create a Five Element balance.  

Lentil and Vegetable Soup with Italian Sausage Meatballs

Now that I am back in a soup mood, I've been thinking about how to make old standards a little differently. Last night, I decided to make Lentil Soup, but instead of using dried lentils, I used canned Lentils. One of the reasons why is that I was reading about FODMAPs and canned Lentils are supposed to be a lot easier on the digestion. After making and eating this soup, I have to agree! I used 2 cans of Lentils and made a broth of Chicken Broth and the usual Onions, Garlic, Carrots and Celery along with some Zucchini. I also added a can of whole Tomatoes already flavored with Basil. I left out the Tomato Sauce as I wanted the broth to be clearer, but of course it can be added in too.  It turned out to be a delicious version of Lentil Soup! Using canned Lentils made more broth and it less thick and I think I may prefer it this way.  I made little mini meatballs out of Italian Sausage and the whole thing was done after only 30 minutes cooking time. So this soup is delicious and fast!

Lentil and Vegetable Soup with Italian Sausage Meatballs

2 14 oz cans canned Lentils, drained and rinsed

6 cups Chicken Broth

2 cups Water

1 28 oz can Whole Tomatoes with Basil drained and chopped (or use plain canned Tomatoes and add 1/2  teaspoon dried Basil)

2 Tablespoons Olive Oil

1 medium Onion, chopped into small pieces2 medium Carrots, trimmed, peeled and chopped

2 Garlic Cloves, minced

2 Celery Stalks, trimmed and chopped

2 small Zucchini, stems removed and cut into 1/2 inch pieces

1 pound Italian Sausage

Salt and fresh ground Pepper to taste

In a large soup pot, put in the Olive Oil and the Onions and Garlic and cook until Onions are translucent.  Add in the Carrots, Celery and Zucchini and cook until the vegetables soften slightly. Add in the Lentils, the Chicken Broth, the Water and the chopped Tomatoes. Bring to a boil and return to a simmer. Cook for 20 minutes and add Salt and Pepper to taste. Then take the Italian Sausage and remove from the casings. Take a teaspoonful of Sausage and roll into a little ball. Drop into the soup and bring it back to a boil and reduce heat. Cook for 10 minutes and serve.

Five Element Analysis

As a soup, this is already part of the Water Element and the Italian Sausage, made of Pork adds even more Water.  Chicken Broth and Celery contribute the Wood Element. The Tomatoes add the Fire Element and the Lentils and Zucchini make sure that the Earth Element is present. The Garlic, Onions and Basil bring in Metal Element. So this then, is a balanced Five Element soup!

Mini Meatball, Mushroom and Potato Soup

We had snow last night and today here in Seattle and I stayed inside, as I don't drive well in ice and snow. I love snow, but just looking at it makes me feel cold so I must eat soup. Tonight I made a soup that combines the flavors of Meatloaf with Mashed Potatoes and Mushroom Gravy. I actually thought about just making Meatloaf, but my son doesn't like it. He does however like Meatballs, the smaller the better. He also doesn't like any kind of potatoes that aren't crispy. The good news is that he did like this soup and I loved it! If you want it to be creamier, you could add some cream, but I like broth. For me, it was a big bowl of comfort! And it was really easy and fast to put together too. Just perfect for a cold night outside, while we're enjoying our delicious soup inside!

Mini Meatball, Mushroom and Potato Soup

1 pound of ground Beef

1 Egg, lightly beaten

1/2 cup Oatmeal or GF Bread Crumbs (or 2 pieces of GF bread without crusts, crumbled)

2 Tablespoons Ketchup

2 teaspoons Worcestershire Sauce

1/2 teaspoon Lawry's Seasoned Salt

3 Tablespoons Butter

1 medium Yellow Onion, chopped

20 medium Button Mushrooms, sliced and then cut in half

4 Yukon Gold Potatoes, peeled and cut into small cubes (about 4 cups)

6 cups Beef Broth 

2 cups Water

pinch of fresh ground Black Pepper

Chives, minced for garnish
Optional 1/3 cup Cream and 1/2 teaspoon Tamari

Pour broth into the Soup Pot and add the Potatoes, bring to a boil and reduce to a simmer.

Meanwhile, combine the ground Beef, the Egg, the Oatmeal (or Bread Crumbs or Cubes), the Ketchup, the Seasoned Salt and the Worcestershire Sauce in a mixing bowl until well blended. Make into mini Meatballs, about 1 teaspoon each and place in a large frying pan. Heat frying pan to medium heat and cook the Meatballs until at least two sides of the Meatballs are browned. Add the Meatballs into the Soup, leaving the drippings in the pan.

In the same frying pan, melt the butter, add the Onion and Mushrooms and cook until the Onion is translucent and the Mushrooms are soft. Add to the Soup with the pan sauce and a pinch of Black Pepper. Add cream now, if using it.  Cook together on simmer for 15 - 20 minutes or until Potatoes are soft. Serve with a sprinkling of Chives on top.

Five Element Analysis

This is a very Earthy Soup as Beef, Oatmeal, Mushrooms and Potatoes are all Earth foods. So it's a very grounding soup and good for the Spleen. The Butter, Onion and Chives contribute the Metal Element as does the Cream if you use it. The Egg and Worcestershire Sauce bring in a bit of the Water Element and only the Ketchup adds the Fire Element. So, we had this with a Green Salad that included Tomatoes and a Vinaigrette Dressing to create a balanced Five Element meal.

Indian Tomato Soup

I'm still trying to recover from traveling and teaching and one look at the dark circles under my eyes this morning made me very aware of how much more I need to nourish my Kidneys! Recovering takes longer these days....That means I need a more rest, more sleep and more soup!  Since I'm staying at a friend's house, I'm using ingredients from the cupboard and refrigerator instead of my usual major grocery shopping and planning of meals. What I was craving today was Tomato Soup. I grew up with Campbell's Tomato Soup and loved it, but now my tastes run to slightly more exotic flavors. And so I made Tomato Soup with warming Indian spices. I didn't have a stick blender and still couldn't find the big blender so I left the vegetables in chunks and have to admit that it was wonderful to have the texture in this delicious soup. It features canned Italian tomatoes, which are often better than the fresh hothouse kind and the usual Mirepoix of Carrots, Celery and Onion.The warming seasonings included Ginger, Cumin and Cayenne. I thought briefly of adding a touch of Cream to the soup and I think it would be wonderful that way, especially if the soup was pureed, but instead I just used extra butter as it adds a richness and creaminess that makes the Tomato flavor pop. This is a grown-up version of Tomato Soup and is going to be a favorite in my recipe box!

Indian Tomato Soup

1 14 oz can of Whole Tomatoes 

4 Tablespoons Butter or Ghee, divided

2 Carrots, trimmed, peeled and cut into small pieces

2 Celery Stalks, trimmed and cut into small pieces

1 small Onion, minced

1 Garlic Clove, minced

1/2 inch slice of Ginger, peeled and grated

1 1/2 teaspoons of ground Cumin

Pinch of Cayenne Pepper

2 cups Chicken or Vegetable Broth

Melt Butter in a soup pot and add in the Carrots, Celery, Onion, Garlic and Ginger. Cook until the Onions are soft and just beginning to brown. Then add in the Cumin and Cayenne Pepper. Pour in the Chicken or Vegetable Broth and add the Whole Tomatoes. Mash up the Tomatoes with a Spatula. Let cook for 20 minutes. Then add the rest of the Butter and stir to blend in. Puree if desired.  Serve with a sprinkling of toasted Cumin Seeds and Cilantro Leaves.

Optional: add in 1/4 cup of Heavy Cream right before serving

Five Element Analysis

As a soup, this is naturally part of the Water Element. However, this soup also has a lot of Fire because of the Tomatoes and the Cayenne Pepper adds a bit more. The Wood Element is represented by the Chicken or Vegetable Broth and the Celery. The Earth Element is brought in by the Carrots and the Metal Element is found in the Butter, Onion, Garlic, Ginger and Cumin. This then is a delicious and balanced Five Element bowl of soup! 

Moroccan Pumpkin Soup

It was a cold grey day yesterday and I was holed up writing, but I was in the mood for soup and I was definitely wanting something creamy. I noticed my friend had some little pumpkins from the Farmer's Market and I decided to make Pumpkin Soup. I was going to make a previously posted version of Curried Butternut Squash Soup, but there wasn't any Curry Powder here. So, I improvised and used some spices that together gave the Pumpkin Soup a Moroccan flavor. I roasted the Pumpkin first and then mashed it together with some browned onions and some Vegetable Broth (Vegetarian Bouillon Cubes and Water). I couldn't find the blender, but the Pumpkin mashed up well and the pieces of Onion gave it a great texture. It was warm and comforting and delicious and warmed me from the inside out!

Moroccan Pumpkin Soup

1 - 2 small Pumpkins (about 2 cups when mashed)

3 Tablespoons Olive Oil

1/2 teaspoon Salt

1 Onion chopped

2 Tablespoons Butter

1 teaspoon Cumin

1/2 teaspoon Cinnamon

1/2 teaspoon ground Ginger

pinch of Cayenne Pepper

2 cups Chicken or Vegetable Broth

1/2 teaspoon Paprika for Garnish

Heat the oven to 425 degrees. Cut the Pumpkins in half and scoop out the seeds. Place cut side up in a roasting pan and drizzle with the Olive Oil and Salt.  Bake for 30 - 45 minutes or until fork tender. Remove from the oven and cool. Then scoop the flesh away from the skin and mash (can be done ahead).

In a soup pot, melt the Butter and add in the Onions. Cook, stirring frequently until the onions are browned.  Add in the Cumin, Cinnamon, Ginger and Cayenne and then add in the Pumpkin and Broth. Cook on low heat for 20 minutes. Serve in a Soup Tureen and sprinkle the top with Paprika. This soup tastes even better the next day, so if you want to store it in the refrigerator, you may need to add a bit more water when you heat it up.

Five Element Analysis

Pumpkins are obviously from the Earth Element because of their bright orange flesh and sweet flavor. It's also good for nourishing the spleen, warming the stomach, regulating your blood sugar and helps clear the skin of rashes!  The Chicken or Vegetable Broth contributes the Wood Element and the Onion, Cumin, Cinnamon and Ginger bring in the Metal Element. The Fire Element is represented but the Cayenne Pepper and Paprika and the Water Element is present because this is a soup. This then is a balanced little bowl of soup!

Hungarian Chicken Soup

I am staying with a friend in Europe instead of being in a hotel, so luckily I also get to cook. Today I decided that the most nourishing I could do was to make myself some soup. Yesterday, I bought two Roasted Chickens at the Grocery store, as I was too tired to cook and the Chickens were cooked with a coating of Paprika.  We ate a lot of the Chicken for dinner with a Salad, but I ended up having just enough meat left over today to make a Chicken Salad for lunch and Soup for dinner.  I had already taken all the meat off the bones when I served it and refrigerated them to get ready for soup. This morning, I threw all the bones in a big pot with an Onion, a large Carrot and a large Celery Stalk with enough Water to make stock. I do this almost every time I buy a Roast Chicken but usually I make a stock that I have to add Bouillon to or I also add some canned Chicken Broth to make enough for a pot of soup. This time I had enough bones for a big pot of soup and I refrigerated the stock after it cooled off until I was ready to use it later in the day. I personally love the smell of Chicken Broth cooking on the stove and later can’t wait to make soup our of it. 

Because the Chicken skin had so much Paprika on it, the stock already had the flavor of Hungarian food, so I decided to go fully into making a Hungarian style soup. What I did was to make a mixture called Lecsós – a combination of Peppers with Onion and Garlic, Tomatoes and Paprika, which became the flavor base that I added to the Stock. I used an Orange Pepper as I find them really sweet when cooked and they are also a beautiful color. Then I added in some Carrots, Celery and Cabbage and some Potatoes. I also felt like dumplings should be in this soup so I boiled up some chewy Gluten Free Gnochi and added that in too. It was the perfect Fall Soup!  It was rich in flavor with lots of different textures from the ingredients. I loved it and will be happy to eat it again tomorrow!

Hungarian Chicken Soup

2 Tablespoons Butter or Oil

1 large Orange or Red Pepper

1 large Onion, chopped

2 Garlic Cloves, minced

2 large Tomatoes, peeled and seeded

2 Tablespoons Tomato Paste

2 – 3 Tablespoons Hungarian Paprika

8 cups of Chicken Stock (see recipe below) or canned Chicken Broth

2 Carrots, trimmed, peeled and chopped into small pieces or coins if narrow

2 Celery Stalks, trimmed and chopped into small pieces

4 – 5 cups chopped Cabbage

2 medium Potatoes, peeled and cut into small cubes

2 cups Leftover Chicken Meat cut up or 2 Chicken Breasts cut into small pieces

fresh ground Pepper to taste

Optional:  2 cups cooked Gnocchi (I used a Gluten Free Brand)

Pour the Chicken Stock or Broth into Soup Pot and heat until boiling. In a large frying pan, melt the Butter and add in the Onion, Garlic, Peppers, Carrots and Celery. Cook until the Onion and Peppers soften. Then add in the Tomato pieces, Tomato Paste and Paprika and stir to combine.  Add to the Chicken Stock. Then add in the Potatoes.

Return to a boil and then reduce heat to a simmer. Cook for 30 minutes. Add the Cabbage and Chicken an cook for an additional 10 minutes. To serve, spoon some precooked Gnocchi into the bowl and then ladle the soup on top.  Sprinkle with fresh ground Pepper to serve.

Roast Chicken Bone Stock

Bones and leftover Skin from two Roast Chickens

9 cups of Water

1 Onion, 1 Carrots, 1 stalk Celery or a chunk of Celery Root

1 Tablespoon of Salt

Place Bones and Skin into a soup pot. Add the Water and Salt and then the Onion, Carrot and Celery. Bring to a boil and reduce heat to a simmer. Cook for 1 ½ to 2 hours.  Cool and then strain broth, discarding the bones and vegetables and refrigerate until ready to use.

Five Element Analysis

Soup is a Water Element food so that Element is automatically covered. The Chicken and Chicken Broth contribute the Wood Element and the Celery in both the stock and soup add even more. The Peppers, Paprika and Tomatoes make sure the Fire Element has a presence and the Potatoes and Cabbage contribute the  Earth Element.  The Onions and Garlic round off the Five Elements and makes this a very balanced soup!

Pho - Vietnamese Beef Noodle Soup

Since visiting the Viet Wah grocery store, I got excited about making Vietnamese food at home and one of my favorite dishes is Pho. This is one of the national dishes of Vietnam. Some people think that it was influenced by the French Pot au Feu, but the Northern Vietnamese swear they were making this before the French arrived. 

If you've been following me for a while, you know how much I love soup and Pho is the equivalent of a Beef Bone Broth with delightful Asian flavors. I go to Vietnamese restaurants quite regularly to order this wonderful soup as it is so nourishing and so delicious! This soup builds blood and it turns out that it is a lot easier to make than you think. I got to talking with one of the cashiers at the market and she told me how she makes it, so this is the recipe you are getting today. It took a total of 3 hours to make the broth, which can be done ahead. The Beef Broth is cooked with charred Onion and Ginger first and then with Star Anise, Cinnamon and Clove. These lovely spices make the house smell wonderful and give the broth it's exotic flavor! 

I used a combination of Beef Neck Bones along with Beef Shank with the bone in. Shank is one of those meats that can be cooked for a really long time and then still tastes good. Oxtails, Beef Brisket and Beef Marrow Bones are also recommended. If you want to be like the Vietnamese restaurants, you can add some very thinly sliced Beef Round to the Rice Noodles and pour the broth over, which cooks the meat. This version is called Pho Tai. You can also make Vietnamese Meatballs, which can be bought frozen at Vietnamese Markets. I'll post a recipe for these soon. The garnishes for Pho include Thai Basil, Cilantro, Green Onions, Thinly sliced Red Onion, Fresh Bean Sprouts and Sliced Jalapeños as well as slices of Lime to squeeze on top. Seasoned to taste with Sriracha and Hoisin sauce, it is a wonderful meal that is eaten as breakfast in Vietnam, but is so good any time of the day! 

Pho - Vietnamese Beef Noodle Soup

2 pound Beef Neck Bones

2 pounds Beef Shank, bone in
Optional:  Beef Brisket or Oxtails in equal amounts

Water to cover and blanch

16 cups Water to make broth

1 large Onion, unpeeled

1 3-inch piece of Ginger, skin on

1 Cinnamon Stick (about 1 1/2 - 2 inches long)

1 large Star Anise or 2-3 smaller ones

1 whole Clove

3 - 4 teaspoons Salt

1 Tablespoon Sugar

1/2 teaspoon White Pepper

1 pound package of dried Rice Noodles

For Garnish:  

Fresh Beansprouts, one handful per serving (about 1/2 cup)

3 Green Onions, trimmed and sliced

1/4 cup thinly sliced Red Onion

1/2 cup Cilantro Leaves

Thai Basil - about 6 - 8 leaves per bowl

Two Limes, cut into 6 slices each

2 Jalapeño Peppers, cut into thin rings

Optional:  1 pound thinly sliced Beef Top Round or Vietnamese Beef Meatballs

For Serving:  Sriracha and Hoisin Sauce

Heat oven to Broil. Put in Onion and Ginger on a baking sheet and cook until the skin is charred, turning once. Remove from oven when done and peel onion and cut into quarter.  Cut Ginger into thin slices.

Meanwhile, in a large Soup Pot, put in the Beef Neck Bones and Beef Shanks. Cover with water and bring to a boil over high heat for 3 minutes.  Drain and add in fresh water and put in the Onion and Garlic. Bring to a boil and then reduce heat to a simmer. Skim any foam that comes to the surface. Cook for 2 hours.  

Then add in the Star Anise, Cinnamon, Clove, Salt, Sugar and Pepper.Add a little extra water if the level has gone down a lot. Simmer for an additional one hour. Then cool down the soup and remove the bones and meat. Cut the meat up into small pieces, discarding fat and gristle. Strain the broth to remove the Onions, Ginger and Spices. The broth can then be put into the refrigerator or freezer for later use. 

Once you are ready to make the Noodle Soup, cook the Rice Noodles in boiling water or 3 - 5 minutes (or as package instructions suggest). Drain and rinse with cold water.  Put into individual bowls about 1/3 of the bowl. Add in the sliced Beef or Meatballs. Reheat the Broth until boiling and ladle over the noodles and meat, being sure to scoop up some of the chopped Beef Shank. Serve with Garnishes and Sauces and add to individual taste.

Five Element Analysis

Soup is always considered part of the Water Element and this soups is made with Bones, which makes it even more Watery. But it is made of Beef Shank and that kind of meat belongs to the Earth Element. The Ginger, Spices, Cilantro, Thai Basil along with the Green and Red Onion contribute the Metal Element and the Rice Noodles add even more Metal. The Bean Sprouts and Lime Juice bring in the Wood Element. The Fire Element is seen in the Sriracha and Jalapeños, making this a perfectly balanced bowl of soup!