soupPlz

And a happy new year!

dum dum dum

It is kind of annoying forgetting your password all the time.

For pictures check the websites!
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Roasted Red Pepper & Tomato (Valentine's Day!) Soup
www.getthisinyourmouth.com/roa…

Ingredients

2 1/2 lbs fresh tomatoes,  (any kind – heirlooms, cherry, vine, plum, etc. – or a mixture)
6 cloves garlic, peeled
1 sweet onion, sliced
2 12-oz jars roasted red peppers, drained & roughly chopped (yes, you can roast your own red peppers, but I'm fucking lazy and the ones in the jar at Trader Joe's are delicious, so like, leave me alone, okay??)
2 cups stock (chicken or vegetable, preferably low-sodium)
2 tbsp chopped fresh basil
1/4 tsp ground cumin
salt & pepper, to taste

(Oh yeah, and you'll need your grilled cheese fixins, which really just means your favorite bread, cheese & butter. Of course, you can add other things to your grilled cheese too (LIKE BACON!!), which I totally and completely support.)

First, preheat your oven to 450 degrees. Then, wash, core, and cut the tomatoes into quarters. Coat a large baking sheet with cooking spray, arrange the tomatoes, garlic cloves, and onion slices in an even layer on the baking sheet, and lightly cover them with another quick coat of cooking spray. If you want to toss them in olive oil instead, that's absolutely fine and will add some good healthy fat to the recipe, but if you'd rather go the lower calorie route, cooking spray will do the trick. Finally, sprinkle everything on the baking sheet with sea salt & freshly cracked pepper, and put it into the oven to roast for 25 minutes.

After roasting, remove the baking sheet from the oven and let it cool for a few minutes. Then, transfer the tomatoes, onions, and garlic to a large stockpot, add the chopped red peppers, stock, basil, and cumin, and bring to a boil over medium-high heat. Reduce the heat to simmer and cook for about 20 minutes, stirring occasionally. After 20 minutes, remove the pot from the heat, let the soup cool for a few minutes, and then puree using an immersion blender or food processor.

Once the soup is completely smooth, add salt & pepper to taste, and then leave it out to come to room temperature. When it gets to room temperature, you'll want to cover the soup and put it in the fridge overnight to let the flavors really come together. You can serve it right away, of course, but it won't be as good. This is definitely Second Day Soup (or even third/fourth day soup!), and the change in flavor that happens once all of the ingredients have had a chance to really cozy up to each other overnight is definitely worth the wait.

When you are ready to serve the soup, heat it gently on the stove, stirring frequently, and then top with grilled cheese sandwich croutons right before serving. There's no secret for the croutons, honestly, and whichever kind of bread/cheese you want to use is perfectly fine. If you're making this for Valentine's Day, just grab a heart-shaped cookie cutter for the finished grilled cheese sandwich, and carefully place the heart sandwiches in the soup just before bringing it to the table.

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Hearty Valentine's Soup
www.onegreenplanet.org/vegan-f…

Ingredients:

500 grams/1 pound fresh pumpkin cubes
2Tbsp olive oil
1 small onion, thinly sliced
1/2 tsp cumin
1/2 tsp ginger
1/2 tsp coriander
1/2 tsp fresh ground black pepper
2 carrots,  cut in small pieces
2 medium potatoes, cut in small pieces
6 cups vegetable broth
1 cup light coconut milk
salt to taste
Preparation:

In a big pot heat the olive oil over medium heat and saute the onion and the spices.
Add the carrots, potatoes and the pumpkin and saute for a minute.
Add the vegetable broth, bring to a boil, lower the heat to medium-low and cook for about 40 minutes, until the pumpkin is fully cooked and soft.
Add the coconut milk and season with salt to taste.
Blend the soup using an immersion blender adding more vegetable broth or coconut milk depending on how thick or thin you want your soup to be.
Serve topped with heart shaped croutons or bread and enjoy it with your Valentine!

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Red Wine Sweet Potato Valentine Soup
www.food.com/recipe/red-wine-s…

Ingredients:
Servings:
4

Units: US | Metric
½ tablespoon peanut oil
1 onion , chopped
2 garlic cloves , minced
2 teaspoons fresh ginger , minced
2 teaspoons ground coriander
½ teaspoon cumin
½ teaspoon garam masala (optional)
1⁄8; teaspoon cayenne pepper
3 cups red cabbage , shredded
1 sweet potato , cubed
2 cups vegetable broth
1 (15 ½ ounce) can diced tomatoes
2 cups red wine
¼ teaspoon salt
3 tablespoons peanut butter
2 tablespoons lemon juice
cilantro
peanuts , chopped

Directions:
1 Heat oil over medium heat and add onions. Saute until translucent.
2 Add garlic and ginger. Saute for two additional minutes.
3 Add spices, cabbage, sweet potatoes, broth, tomatoes, wine and salt.
4 Cover and bring to a boil. Simmer covered for 15 minutes, stirring occasionally.
5 Check sweet potatoes for tenderness. When done, remove soup from heat and stir in peanut butter. When melted add lemon juice just to combine.
6 Serve topped with cilantro and peanuts.

Ingredients

5 1/4 pounds baking potatoes $
7 bacon slices $
4 1/2 cups chopped onion $
1 teaspoon salt $
5 garlic cloves, minced
1 bay leaf
7 1/2 cups 1% low-fat milk $
3/4 teaspoon black pepper $
3 cups fat-free, less-sodium chicken broth $
1/3 cup chopped fresh parsley (optional)
1 1/4 cups sliced green onions $
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese $
Preparation

Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.



www.myrecipes.com/recipe/baked…