As those who follow my site might remember, a blog event I participated for years – The Secret Recipe Club – recently came to an end. Some of the participants took matters into their own hands and came up with fun ideas to keep us connected and sharing recipes on a regular basis. With this post, I offer my first contribution to Soup Saturday, as launched by Wendy, from A Day In the Life on the Farm. We are all sharing recipes for healthy soups so if you’d like some serious inspiration, make sure to click on the link party at the end of this post. I loved the idea because if there’s one thing I should make more often, it’s soup. Any reason to make it more often sounds great to me.
To start things on a nice note, I will share not one but two recipes, both were a huge hit with us. I honestly don’t know which one would be my favorite. Phil leaned towards the second. I wish I had made them on the same day to pour them in a bowl side by side, making an Yin Yang kind of hybrid soup. I’ve seen that done before, it looks very stylish. Take a look at this version, for instance.
These are very low in carbs, especially the first one. The second involves some carrots (three for the whole batch), so it is slightly more fulfilling. Both are Paleo-friendly, in case you are interested…
ASPARAGUS SOUP WITH ADVIEH
(from the Bewitching Kitchen)
1 bunch of asparagus, tough ends removed (about 1 pound)
1 leek, white part only, minced
1 tablespoon coconut oil (or olive oil)
1 cup baby spinach leaves, well packed
salt and pepper
1/2 to 1 teaspoon advieh (or a mild curry mix)
2 + 1/2 cups water
1/2 cup coconut milk
fresh lemon juice to taste
Heat the coconut oil in a large saucepan. Add the leeks and saute until translucent. Cut the asparagus, in 1-inch pieces, add to the pan and saute gently for a few minutes, until it starts to get some color. Season with salt and pepper. Add the advieh, is using, saute briefly stirring constantly, until the spice mix releases its aroma.
Add the water, close the pan, and simmer gently until the asparagus is fully tender, about 20 minutes. Transfer mixture to a blender (preferably high power), add the spinach leaves, and blend. The spinach will “cook” in the residual heat of the soup. Return soup to pan, add the coconut milk, simmer until heated through. Squirt a little lemon juice right before serving. Adjust seasoning, and…
ENJOY!
to print the recipe, click here
Comments: Advieh is a mixture of spices that varies a lot depending on the region, but usually contains turmeric, cinnamon, cloves, cardamom, ginger and dried rose petals. I got mine not too long ago, and decided to give it a try. Good move by Sally. It turned out subtle, not at all as if you are swallowing perfume… I would define it as a floral curry. Quite unique, very flavorful. I find the idea of eating something with rose petals quite enticing… don’t you?
LEMONY CAULIFLOWER & CARROT SOUP
(adapted from a recipe from Melissa Clark)
1 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 shallot, diced
3 medium carrots, peeled and cut into 1/2-inch pieces
5 to 6 cups of water
1 teaspoons kosher salt, more as needed
1 tablespoon white miso
1 small head of cauliflower or 1/2 large one,
zest of 1 lemon
2 tablespoons lemon juice, more to taste
Rice the cauliflower in a food processor and reserve (you can also use the florets, in this case add them together with the carrots). Heat the oil in a large saucepan, add the shallots and saute until translucent. Add coriander and a little salt, saute until fragrant. Add carrots, saute briefly, add 5 cups of water and the miso, stirring well until it dissolves. Simmer for 15 minutes, add the riced cauliflower and cook everything together for 5 more minutes (riced cauliflower cooks fast).
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth, or transfer to a blender. Return the soup to the pan, over very low heat add the lemon zest and juice. Adjust seasoning, and serve.
ENJOY!
to print the recipe, click here
Comments: The original recipe from Melissa Clark has a higher proportion of carrots and uses more miso, which in my opinion overpowered the flavor of the veggies. I liked my revised version a lot more. You can barely detect the miso, but it adds a nice exotic flavor to it. This soup was my lunch three days in a row, and if there was more, I would have it on day 4 again. Nothing better in a chilly day, I can tell you that. I topped it with black sesame seeds, and a swirl of yogurt and Sriracha. That really took the soup to a higher level, I love to vary the amount of Sriracha at each spoonful, testing my limits. Of course, if you prefer a more tamed version, omit the hot sauce, but the yogurt is perfect with it.
ONE YEAR AGO: Salmon Rillettes
TWO YEARS AGO: Linzer Cookies
THREE YEARS AGO: Baked Ricotta
FOUR YEAR AGO: Pumpkin Uncanned
FIVE YEARS AGO: Pork Ragu
SIX YEARS AGO: Friendly Kuri Squash
SEVEN YEARS AGO: Celery and Apple Salad
I’m so glad you’re still able to continue sharing recipes with the group 🙂 your soups look lovely, loving the inclusion of advieh, of course!! keep warm xx (I’m about to head out into -5 with Bob!!)
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it is not as cold here today, it will be pretty mild – I am anticipating a nice jog around 11am – by myself, hubby will finally get to play some golf with his buddies…
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That sounds good 🙂 enjoy x x
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These both look amazing! I have no idea what advieh is, but now you are compelling me to find out, lol! I’ve added you to the link up. Hope you don’t mind!!! So happy you are participating!!! I miss SRC so much!
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Thanks for adding me, Karen… I went to sleep a little before midnight…. 😉
I also miss SRC a lot… oh, well – all things shall pass. We are learning that one in many ways (sigh)
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Choices, choices! Since I can’t make a choice, I’ll have to give both a try! I love Indian cuisine but have not heard of Advieh….I must give it a try….I love cauliflower and and carrots, so….lots of soup in my future! I miss SRC also. I was involved for so many years that it is like losing a part of me…
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Advieh is not easy to find, but worth it! 😉
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Sally, I am a HUGE soup fan! I have made so much soup this snowy winter. That second recipe looks like something I think I might try soon, and would definitely spike it with some Rooster sauce. 🙂
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Rooster sauce – makes everything better!
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I don’t know if I could choose. They both look fantastic!
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Thank you!
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Never heard of that spice mix, but I am intrigued! Soups look GREAT!
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You should be able to find it easily in CA…. get some to play…
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Leisurely soups for leisurely Saturdays. Sounds like a great combination.
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Nice to have a bowl of soup for lunch, light and satisfying at the same time…
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They really do look delicious. Both of them! P~
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Hope you give them a try!
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I can’t decide which version I want to try first. Advieh sounds so good – rose petals!
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I know! Rose petals! Gives me shivers… (the good kind)
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Wow…two absolutely amazing looking soups. Thanks so much….I am going on a hunt for Advieh.
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I hope you find it… pretty nice ingredient to play with
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The soups look fantastic but I am really in love with your garnishes!
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Glad you enjoyed them!
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It’s really hot here but I could devour not one but two soups! They’re not only healthy and tasty, they’re lovely to look at too.
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Yes, definitely not soup weather in your Private Paradise… wish I was there… (sigh)
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Love the color of this soup, looks so delicious.
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The cauli carrot turned out pretty amazing as far as color goes
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Never heard of advieh, I think I need to see if my local (60miles from home) Indian store has some, cause I think I need it. Love both the soups, sigh. And the addition of sriracha, brilliant.
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60 miles! WOW. I should never complain about having to do a trip to the grocery store… 😉
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Advieh – interesting new one for me. I find a lot of variation in those spice mixtures. Like each family has their own recipe. Best garam masala I ever had was from a friend’s mom. She didn’t share the secrets to her blend so when my jar was used up I was very sad.
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