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Salsa Bacon Soup

14 Sep


  • 2 to 3 strips of bacon cut into small pieces- if you wish for a lighter soup, pre-cook the bacon and drain fat.
  • 1 onion, finely chopped
  • 1 can stewed tomatoes (about 750mL)
  • one corn on the cob, cut off corn kernels, save cob
  • 1 cup finely chopped cilantro (can replace with parsley)
  • 2 cloves of garlic, minced
  • herbs: dill and basil – add as much as you wish
  • salt and pepper
  • 2 tbsps olive oil
  1. In a deep pot, add in oil, onions and bacon.
  2. Cook on medium heat until onions are soft.
  3. Add herbs, salt, garlic, pepper, cilantros, 4 cups of water, corn kernels, corn cob and entire can of stewed tomatoes.
  4. Bring to a boil, then turn down heat so that the soup is gently simmering.
  5. Simmer for at least 30minutes (and upto 2 hours). Stir occasionally.
  6. Remove corn cob before serving. There should be enough for about four bowls of soup.

Asian Style Chicken Noodle Soup

28 Dec


  • A whole chicken*
  • 1 tbsp of whole peppercorns
  • about 8 sprigs of cilantro
  • 3 carrots, peeled
  • 1 onion, peeled
  • 4 cloves of garlic, peeled
  • 1 thumb size ginger, peeled
  • 1 bay leaf
  • noodles (about 1 cup for every 2 litres of broth)
  • 1 lime (roll it to get more juice out of it)
  • sea salt  and freshly cracked pepper to taste
  • fish sauce to taste
  • soy sauce to taste
  • green onions for garnishing

*I removed the chicken breasts and used them for a stir-fry.

  1. In a large deep pot, place the chicken, carrots, onion, ciltrano, garlic, peppercorn, bay leaf and ginger. (If you have other vegetables such as celery, turnips or parsley feel free to add.)
  2. Fill pot with water until the chicken is just covered.
  3. Bring to a boil.
  4. Turn down to a very low simmer.
  5. Cook for at least two hours (longer is better).
  6. Remove from the broth all the ingredients in 1.
  7. Remove the chicken meat from the bones and place back into broth.
  8. Add noodles, soy sauce, freshly squeezed lime juice, and fish sauce to broth.
  9. Bring broth to a boil. Taste. Season with salt and pepper to your preference.
  10. Serve. Garnish with green onions.

Suggestion: if you want to reduce the fat content in the soup, at Step 7, let the broth cool, place in the fridge to let the fat solidfy and then skim off the fat solids that have formed on the top surface of the soup. Then continue onto Step 8.


Mushroom and Rice Soup

7 Jul
Mushroom and rice soup garnished with parmesan cheese.

Mushroom and rice soup garnished with parmesan cheese.

This recipe provides approximately four servings.

  • 1lb cremini mushrooms, finely chopped
  • about 5 dried shitake mushrooms, soaked with 2 cups of water for several hours until soft. Once ready, squeeze out any liquids (but save all the liquids) and then finely chop the mushrooms.
  • 1/3 cup rice (I used brown rice, but red or wild rice would also be ideal).
  • 3 cloves garlic, finely chopped
  • 2 bay leaves
  • 1 medium onion, finely chopped
  • 2 tbsps unsalted butter
  • 2 tbsps extra virgin olive oil
  • 2 tbsps honey or maple syrup
  • 2 cups broth (I used chicken broth but vegetable or beef is fine, too; or even water)
  • 1 cup skim milk
  • sea salt and freshly ground pepper to taste
  • 2 sprigs green onion, chopped
  • a few tsps freshly grated parmesan cheese

1. Heat a large deep pot on high. Once hot, add butter, oil, onions and garlic. Turn down to a medium heat. Cook until onions are soft (approximately 5 minutes).

Mushrooms, onion and garlic sauting.

Mushrooms, onion and garlic sauteing.

2. Add the cremini and shitake mushrooms. Sprinkle a little salt as this will help the mushrooms soften faster.

Soup (with no milk, yet) coming to a boil.

Soup (with no milk, yet) coming to a boil.

3. Once the mushrooms are soft add in bay leaves, honey/maple syrup, broth, liquid from the shitake mushrooms, rice and approximately 1 cup of water.

4. Allow soup to come to a boil, then turn down to a simmering heat.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

Soup (no milk added yet) after one hour. It has become a warm taupe colour.

5. Cover and simmer until rice is super soft (approximately 1 hour). After 1 hour, the soup will have turned a warm taupe colour.

6. Add in milk and green onions. Once the soup begins to boil, it’s ready.

After the milk is added and the soup has come to a boil, it's ready to be eaten. Enjoy.

After the milk is added and the soup has come to a boil, it’s ready to be eaten. Enjoy.

7. Dish into separate bowls. Garnish with grated parmesan cheese and serve.

Coconut Thai Curry Noodle Soup

19 Mar
Coconut Thai (red) curry soup with noodles and zucchini.

Coconut Thai (red) curry soup with noodles and zucchini.

The following recipe serves two.

  • 1 can (400 mL) coconut milk
  • 2 to  3 tbsps thai curry paste (depends on your spice preference)
  • 1 to 2 tbsp oil (canola, vegetable, sunflower, etc.)
  • zucchini, thickly sliced (any type of vegetable can be used, eg. sugar peas, asparagus, spinach, bok choy, bean sprouts, napa cabbage, snow peas, carrots, bean sprouts, shitake mushrooms, baby corn, string beans, etc.)
  • a handful of cilantro, washed and tied
  • half an onion, thinly sliced
  • 1 tsp of lime zest
  • juice of 1 lime
  • 3 to 4 cups of low sodium broth (chicken, beef or vegetable)
  • 2 cloves garlic, minced
  • 1 tbsp brown sugar
  • 2 to 3 tbsps soy sauce
  • your choice of noodles, enough for two people (e.g. thin rice noodles, vermicelli, yakisoba noodles, udon noodles, etc.) TIP: soak the noodles in boiling hot water to remove any starches and oil. Soaking time depends on the style of noodle.
  • green onion, 2 sprig, finely chopped (optional)
  • sliced almonds (optional)

1. Heat  a large deep pot on high. Once hot, add in oil, onions, garlic and lime zest.

2. Cook until garlic is brown, then add in coconut milk, thai curry paste and brown sugar. Combine well.

3. Add in broth and an equal amount of water and the cilantro and soy sauce. Bring to a gently boil. Simmer for approximately 20 minutes.

4. Remove the cilantro bundle.

5. Add in noodles and zuchinni.

6. Once noodles and zuchinni are soft, turn off heat and add in lime juice and green onions.

7. Dish out into two large bowls and if so desired, garnish with (toasted) sliced almonds.

There is a lot of variation in this recipe. Here are some suggestions: add 1 to 3 tbsps of fish sauce; sautee in some tofu, pieces of chicken or whole shrimp; simmer the soup broth additionally with lemon grass and ginger; add a splash of sesame oil at the end.

Vegetable Soup

2 Oct

Vegetable soup.

Serves 4 to 6.

  • 3 to 4 tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 4 cloves garlic, peeled and minced
  • 1 green pepper, diced
  • 1 small carrot, diced
  • 2 tbsps extra virgin olive oil
  • 1 bay leaf
  • 1 tbsp paprika
  • 1 tbsp sugar
  • sea salt and freshly ground pepper to taste
  • chicken or vegetable broth
  • water
  • a handful of noodles* (optional)

(Feel free to add other types of vegetables such as celery, flat leaf parsley, corn, potatoes*, etc. Vegetable soup is a good way of clearing the fridge of old or extra vegetables.)

1. Heat a large deep pot on high.

2. Add in oil and onions. When the onions are soft, add in the tomatoes.

3. Cook until the tomatoes are soft and begins to release its juices.

4. Add in the carrots, green peppers, garlic and seasoning (paprika, bay leaf, salt and pepper). Mix well.

5. Add enough broth to cover all the vegetables, then add in an equal amount of water as broth.

6. Once the liquids come to a boil, turn down heat to a gentle simmer.

7. Cook for about 15 to 20 minutes or until the carrots are soft.

8. Then add in the noodles and cook until noodles are soft. The soup is now ready to be served.

*Since noodles and potatoes are starchy, by adding them to the soup, it will thicken the soup and you may wish to add a little more broth or water.

Corn Soup

18 Sep

Corn soup.

The following soup recipe makes 4 to 6 servings.

  • three ears of corn, husked and slice off the kernels, save the core
  • 1 onion, diced
  • 1 carrot, diced
  • 1 russet potato, peeled and diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • about 2 cups of chicken broth*
  • about 2 cups of water
  • about 1 cup of skim milk
  • 2 sprigs of onion, diced
  • 1 tsp paprika
  • 2 bay leaves
  • freshly ground pepper, sea salt

1. Heat on high a large deep pot.

2. To the pot, add in oil, butter, onions and carrot. Cook on medium heat until onions are soft (about 5 minutes).

Onions and carrots sauteing.

3. Add in corn kernels, garlic, salt, pepper, paprika and bay leaf. Thoroughly mix and turn the heat back to high.

Spices added to the vegetables.

4. Add enough chicken broth such that all the vegetables are cover.

5. Add in an equal amount of water and the corn cores.

6. Bring to a boil.

Soup simmering with potatoes.

7. Turn down to a simmer and add in the potatoes.

8. Cook covered until potatoes and carrots are soft (about 20 to 25 minutes).

9. Remove the corn cores.

10. Remove the pot from the burner. Using a potato masher, roughly mash the soup. This will give the soup a thicker, creamier consistency.

After adding in the milk and green onions, return to burner.

11. Add in the milk and green onions. Return to the burner.

12. Once the soup is hot again, serve immediately.

*make the soup vegetarian friendly by substituting the chicken broth with vegetable stock or water.

Oriental Style Noodle Soup

26 Oct

Noodle soup with green beans, tofu and spices.

  • 1 pack of thin rice noodles, soak the rice noodles in hot tap water for about 30 minutes (another type of oriental style noodle is good too but I like the rice noodle because it is starchy and makes the soup broth thick; if you also enjoy thick creamy soup broths and don’t have rice noodles handy, add a couple tablespoons of corn starch to the broth)
  • zest of 1 lime
  • juice of 1 lime
  • 2 tbsps extra virgin olive oil
  • 1 tsp each of sea salt, black pepper, paprika (adjust the amount of seasoning to your own preferences.)
  • 2 tbsps of sugar (adjust the amount of seasoning to your own preferences.)
  • 4 to 5 tbsps of soy sauce (adjust the amount of seasoning to your own preferences.)
  • 1 tbsp of grated ginger
  • 3 cloves of garlic, grated or finely chopped
  • a handful of green beans, trimmed and cut in half (or substitute with sugar or snow peas)
  • 2 spring onions, chopped
  • 1 cup of medium firm tofu, cut into bit size cubes
  • 5 to 6 cups low sodium chicken or vegetable or beef stock
  • sesame oil

Green beans, tofu, lime and sesame oil.

In a large pot, on medium high heat add in the olive oil, garlic, ginger, lime zest and onions. Cook until the onions have wilted.  Add in the sugar, salt, paprika and black pepper.  Combine well, then add in the broth as well as an equal amount of water and a few generous swigs of soy sauce. Depending on the amount of noodles, feel free to add in more (or less) broth, water and soy.  Turn up the heat so the liquids boil as quickly as possible.

Soup broth with spring onions, garlic, ginger, lime zest, soy sauce and spices.

Once the liquids are boiling, add in the tofu. Once the tofu has been heated through add in the green beans.  Drain the noodles thoroughly and add in the noodles. Once the noodles are soft, add the lime juice and a light drizzle of sesame oil.

Asian inspired broth with rice noodles, tofu and green beans.

If so desired, garnish each noodle soup bowl with a sunny-side-up egg. Serve immediately.