Tag Archives: soup

turkish bride soup

While I was home for the holidays my mom and I made turkish bride soup, a combination of red lentils, bulgar wheat, vegetable broth, lemon and mint that is delicious, comforting and very healthy to boot!

I’ve made it at least four times since then because it makes a great dinner when there’s nothing in the fridge. If you keep a well stocked pantry, you should always have lentils, bulgar (i use it to make tabbouli all the time) and broth, and can make this soup on a whim! IMG_4848

turkish bride soup

1/4 cup butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils
1/2 cup bulgur wheat
2 tablespoons tomato paste
8 cups vegetable stock
1/8 teaspoon cayenne pepper
1 tablespoon dried mint leaves (no worries if you don’t have it)
4 slices lemon
1/2 teaspoon chopped fresh mint
Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes. Stir the paprika, lentils, and bulgur into the onions and coat with the butter.
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Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour. Crumble the dried mint leaves into the soup; stir the soup and remove from heat.
Ladle into bowls and garnish with lemon slices and fresh mint to serve.

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I hope you enjoy it as much as I do!

bon appetit,

E

 

easy roasted tomato soup

I don’t know how this happens…my last post was a new years resolution to blog once a week and then BAM! it’s February 15th and I haven’t posted yet. I’m very sorry, dear readers, I promise to do better!

Life in New Orleans has been pretty crazy lately, with two weekends of mardi gras, the city hosting the superbowl in between, and valentines day. I’m so ready to detox from all of the drinking and eating I’ve been doing, and this roasted tomato soup is just the thing to soothe my sore throat and nurse me back to heath.

I’ve always made Campbells tomato soup with sauteed celery and onions when the craving came around, but knowing how much sodium is in those cans of soup, I started to investigate how I could make the soup myself. It turns out, this soup is incredibly easy to throw together and tastes infinitely better than the Campbell’s version.

easy roasted tomato soup

adapted from the Food Network

2 (14-ounce) cans whole peeled tomatoes or diced tomatoes
extra virgin olive oil to drizzle over tomatoes
Salt and freshly ground black pepper
1 stalk celery, diced
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1 cup chicken or vegetable broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup cream or milk (optional- I didn’t use it)

Preheat oven to 450 degrees F.

Strain the canned tomatoes, reserving the juices, and spread onto a baking sheet. If using whole peeled tomatoes, cut them in half. Season with salt and pepper, to taste, drizzle with olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat 2 tbsp olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted canned tomatoes, reserved tomato juices, broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and 1/2 cup cream or milk, if using. Take out the bay leaf. Puree with a hand held immersion blender if you have one, otherwise transfer to a blender or food processor and process until smooth.

 

bon appetit!

thanksgiving recipe ideas

My mom and I are in charge of Thanksgiving this year, a role which I take very seriously! For the past few weeks I’ve been trolling the internet for recipe ideas and the list below is what I’ve come up with. I hope this gives you some inspiration for your Thanksgiving table and maybe a new recipe or two to try! Please help us decide what to make…

I would love to see links to your favorite recipes in the comments section down below!
Bon Appetit,
E