Mussels with Coconut Curry Lime Broth
Tasty Kitchen | Soups
by Vanessa LaBranche
3y ago
In a large pot or Dutch oven, add coconut oil over medium high heat. Add garlic, ginger and onion until lightly browned for 2-3 minutes. Add habanero pepper, curry powder and coconut sugar and cook for another minute. Add white wine to deglaze the pan and cook for another couple of minutes. Add broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels. Cover the pot and reduce to a simmer and cook for 8–10 minutes or until the mussels open up. Discard any that do not open. To finish, squeeze fresh lime juice into the pot and stir again ..read more
Visit website
Cold Zucchini Soup
Tasty Kitchen | Soups
by Magali Mutombo
3y ago
In a small pan on medium heat, heat up olive oil. Once heated, add shallots and wait for them to get translucent before adding coriander, garlic and thyme. Stir occasionally so that garlic doesn’t burn. Add zucchini. Make sure that all the pieces a well coated with oil. Add stock and let it simmer until zucchini is tender. Turn off stove and put pot to the side with the lid open. After 10 minutes, with a hand mixer, add cheese to the soup and blend everything together. Once everything is well blended, let it cool completely. Put in a serving bowl and in the fridge for a least 1 hour ..read more
Visit website
Vegetable Beef Soup
Tasty Kitchen | Soups
by Beth Pierce
4y ago
Heat 1 1/2 tablespoons canola oil in Dutch oven or heavy stockpot over medium to medium high heat. Add the chuck roast and sear to brown each side. Add about 3 cups beef broth (or enough to cover it), black pepper and bay leaves. Simmer for 2 1/2 – 3 hours or until fork tender. After the beef has simmered for about 2 hours heat 1 tablespoon canola oil in separate Dutch oven or heavy stockpot over medium heat. Add onion, celery and carrot; cook 5-7 or until onions and celery are tender. Reduce heat to low and add garlic, parsley, oregano, marjoram, thyme and basil; cook for 1 minute stirring co ..read more
Visit website
Mussels with Coconut Curry Lime Broth
Tasty Kitchen | Soups
by Vanessa LaBranche
4y ago
In a large pot or Dutch oven, add coconut oil over medium high heat. Add garlic, ginger and onion until lightly browned for 2-3 minutes. Add habanero pepper, curry powder and coconut sugar and cook for another minute. Add white wine to deglaze the pan and cook for another couple of minutes. Add broth and coconut milk and bring to a boil. Then add the mussels and stir the mixture so that it coats the mussels. Cover the pot and reduce to a simmer and cook for 8–10 minutes or until the mussels open up. Discard any that do not open. To finish, squeeze fresh lime juice into the pot and stir again ..read more
Visit website
Crab and Corn Chowder
Tasty Kitchen | Soups
by Krystle
4y ago
In a large skillet, heat butter until melted. Cook onion, celery, bell pepper, and jalapeno until softened. Add the flour and cook for 1 more minute. Then whisk in broth a little at a time. Add corn salt, pepper, cumin, and Old Bay seasoning. Bring to boil. Reduce to simmer for 15–20 minutes. Stir in crab and heavy cream. Simmer for around 3–5 more minutes. Garnish with bacon, and oyster crackers. Enjoy ..read more
Visit website
Easy Gazpacho
Tasty Kitchen | Soups
by Beth Pierce
4y ago
In a large bowl gently stir together tomatoes, onion, cucumber, red pepper, garlic, jalapeno, salt, pepper, Tabasco Sauce, balsamic vinegar, Worcestershire Sauce, cumin, cayenne, basil and marjoram. Run 3/4’s of the mixture through a food processor on high until finely pureed. Next combine the finely pureed mixture and the reserved chopped vegetables in an airtight container. Refrigerate and chill for 2 hours up to overnight ..read more
Visit website
Mushroom Egg Drop Soup
Tasty Kitchen | Soups
by Christy Boston
4y ago
1. Bring the chicken and mushroom broths to a boil in a medium saucepan over medium-high. Season with salt and pepper. 2. Reduce the heat to medium and stir in the mushrooms. Continue cooking for 5 minutes, or until the mushrooms have shrunk to about half their size. 3. Vigorously whisk the egg in a measuring cup that has a spout. Hold the measuring cup with the egg about 12 inches or so above the saucepan of simmering soup and – very slowly – drizzle it into the hot soup, stirring the soup in a circular motion as you go. The egg with immediately cook and form thin ribbons. Don’t worry if the ..read more
Visit website
French Onion Soup
Tasty Kitchen | Soups
by Beth Pierce
4y ago
Heat butter and olive oil in a Dutch Oven or stock pot over medium to medium/low heat. Add the onions and cook for about 45 minutes stirring every few minutes until a rich golden brown. Add the garlic and thyme. Cook for 1 minute. Add the wine and using a spoon or spatula try to remove as much of the brown glazing from the bottom of the pan as possible. Allow the wine to simmer with the onions for about 5 minutes. Add the chicken, beef broth and bay leaf. Simmer for 20 minutes. Discard the bay leaf and season with salt and pepper to taste. Add the soup to the bowls or cups. Top with crostini a ..read more
Visit website
Pork and Poblano Stew
Tasty Kitchen | Soups
by Christy Boston
4y ago
In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.

 Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and almond flour, stir to combine. Cover and simmer over medium low for anothe ..read more
Visit website
Allergy-Friendly Panera Broccoli Cheddar Soup
Tasty Kitchen | Soups
by Sadia Malik
4y ago
Heat oil or butter in large pot. Once melted, add onions, garlic and carrots and cook until soft, about 5 minutes. Add broccoli. Cook for additional 5 minutes, then season with salt, pepper, paprika, mustard and hot sauce. Add milk and broth. Simmer over medium heat for 10 minutes. Mix cornstarch and cold water. Pour into the pot and whisk until smooth. Let it cook to thicken. Add cheese and cook just until cheese is melted. Adjust seasoning. Serve ..read more
Visit website

Follow Tasty Kitchen | Soups on FeedSpot

Continue with Google
Continue with Apple
OR