Once again we have a spectacular number of fantastic soups and salads from fellow chefs. Since Jacqueline and I opened of up the event to vegetarian soups and salads rather than choose a particular theme, it has become more successful than ever. I warmly thank everyone who took the time to share a recipe with NCR.
Without further ado, pull up a chair and let's see what everyone is serving up in their kitchens around the world.
Recipe: Yet Another Side of Kale
Blog: Spicy Quirky Serendipitous
I think we all need more green in our diet and this lovely Kale Soup would certainly be welcomed on my table. It was a bit bitter the first time but the mighty potato came to the rescue. Not to hide the kale flavor but simply to subdue the somewhat strong flavor of the green. Throw in a bit of garlic, red chili flakes, cumin, chili powder and a bit of dried fenugreek and cozy up with this healthy bowl of goodness.
Super Speedy Sweetcorn Soup
Blog: The Hedge Combers
Location: Southwest England
This creamy sweetcorn soup we are told was on the table in 10 minutes. It's pretty, warming, including onion, garlic, paprika and of course sweetcorn. I certainly wouldn't mind if someone made up a bowl of this for me in return for a favor I did for them.
Blog: Mayuri's Jikoni
Next up we have a salad with tofu that certainly does absorbs flavors well. Mayuri marinates tofu with a dressing of sesame oil, ginger, garlic, soya sauce, rice vinegar and honey. Then grated carrot is tossed in, cucumber, spring onion and some lettuce leaves. Certainly a flavorful sounding Asian salad.
Butternut Squash Soup
Blog: Citrus Spice and All Things Nice
One of the most comforting soups, especially in the winter months, is a thick and creamy squash soup. So pretty, this one includes not only butternut squash, but also granny smith apple, white onion and some seasoning. I adore heathy soups like this and it's low in calories too.
Parsnip and Leek Soup
Blog: Simply Food
Parsnips are often an underrated vegetable but surely this soup will change your mind. Parsnips are featured here with carrots, potatoes, leeks and seasoning. Easy to make and low in fat. Warming and nourishing.
Hearty Potato Soup With Leeks, Garlic and Parsley
Blog: Letty's Kitchen
Looking to use up an excess of garlic, a whole bulb went into this soup. But not to worry about garlic breath we are told because cooking helps reduce the sharp bite of the garlic. In the soup they go with potatoes, leeks, parsley and garnish with an over easy egg and more parsley if you please. Certainly hearty and no doubt your taste buds would be smiling.
Blog: Green Gourmet Giraffe
Johanna has been a long time supporter of NCR and this time she comes up with this colorful scrumptious Mexican-style salad. Black beans, corn, arugula, pumpkin, tomato, avocado and some corn chips are dressed with yogurt, soya milk, lime juice, garlic, paprika, cumin, oregano and a bit of cayenne. This intriguing salad we are told can be served in a variety of ways and a perfect summer salad. I'm jealous as the snow continues to pile up here in Canada.
Blog: Light Food Desires
To celebrate her new stainless steel soup pot, Mamta simmers up this tempting classic soup consisting of onion, garlic, carrot, celery, zucchini, green beans, tomatoes, cannellini beans, macaroni, herbs, a bit of spice and Parmesan cheese for garnish if desired. Certainly a successful way to break in her new pot. Filling and nourishing.
Roasted Broccoli and Quinoa Salad with Quick-Pickled Raisins
Blog: The Taste Space
Janet is another long time supporter of NCR and her recipes are always unique and tempting. I am sure this lovely dish was worth the effort. Stunned by the flavor of roasted broccoli, Janet features it here with curry powder, garlic, cherry tomatoes, carrot, quinoa, raw cashews, arugula leaves and interestingly, pickled raisins. What a fabulous and healthy blend of flavors. I would too double the recipe or maybe even quadruple it!
Orzo Salad with Chili – Maple Dressing
Blog: Spices Galore
Here we have another lovely salad, this one featuring Orzo. Though her kitchen was a mess due to renovations, Gayathri wanted to make a dish to say thank you to a teacher but it had to be easy. Surely this was one a hit. Orzo, refreshing mint, red onion, cucumber, sweet cranberries, crunchy almonds, tangy apples are dressed with red wine vinegar, maple syrup, chili flakes and olive oil. A perfect salad as we move into spring.
Tomato and Lentil Soupy Broth
Blog: Slice of Me
If you need a delicious cleansing soup that also has the advantage of using up any tomatoes that are nearing the end of their shelf life, then this is the soup for you. Two types of lentils, tomatoes, onions, garlic, ginger and then a tarka of asafetida, coriander, cumin, red chili powder and cloves fill out the dish. Served with a nice crusty bread, you are in for a comforting lunch or light meal.
Roasted Sweet Potato Salad
Blog: A Girl Eats World
This pretty salad was taken to a family dinner and Jennifer was not allowed to leave with the leftovers and I can see why. Roasted sweet potatoes sprinkled with chili flakes are mixed with black beans, garlic, red pepper, fresh cilantro, red onion and lemon juice. How is that for a hearty and comforting dish.
Warm Potato and Pasta Salad in Sweet Onion Dressing
Blog: Drizzling Delicacies
Sweet and sour shine here in this gorgeous potato and pasta dish. Baby potatoes and fusilli pasta are dressed with garlic, red onions, cayenne, onion paste, lemon juice and then everything is garnished with fresh coriander and some freshly cracked black pepper. What a sunny dish to welcome the spring.
Cashew Fennel and Apple Soup
Blog (FB page): Vicki's Kitchen Rocks
This savory seasonal soup has my mouth watering. Leeks, thyme, fennel, apples, turmeric and cashews served with maple syrup, crème fraîche, fennel fronds and chopped nuts. Served alongside a side dish of mixed kale, swiss chard and spinach stir fried with soba noodles, this would be one fine meal that surely would impress your dinner guests.
Butternut Squash and Red Pepper Soup
Blog: Eat Your Veg
This soup was actually part of a lovely family photo shoot. The blended soup consists of butternut squash, onion, garlic, carrot, red pepper, smoked paprika and some Greek Yogurt. While her kids don't usually enjoy spice, Louisa added a bit of heat and the family loved it, especially when served along with some cheesy toast.
Pea, Asparagus and Pesto Soup
Blog: A Little Bit Greedy
If you are considering giving up bread for lent, then this delightful green soup is just the choice for lunch. Think leeks, asparagus, peas and pesto. I'd gladly eat this for dinner too. Now I'm really craving asparagus season.
Creamy Butternut Squash and Hazelnut Soup
Blog: Vohn's Vittles
Usually Vohn is quite on top of the vegetable situation, but a squash had slipped behind the bread box and when found, the natural solution was to turn it into a delicious soup. The nearly forgotten squash is simmered with onion, garlic, hazelnut milk, hazelnut meal and garnished with some fresh herbs. Nutty, creamy and vegan too, I'm glad this squash didn't end up in the bin.
Black Tea and Gingered Black-Eyed Peas
Blog: Lisa's Kitchen
This earthy dish is my contribution this month to NCR. I have only cooked with tea on a few occasions and I do believe this was the most successful attempt yet. Here black-eyed peas are simmered in black tea and seasoned with cumin and mustard seeds, ginger, garlic, chilies, cilantro, turmeric, mustard powder and fresh lime juice. Easy to prepare, smoky, tangy and slightly bitter, this is a new weekday favorite.
Fridge Lentil Soup
Blog: Tinned Tomatoes
My best buddy Jac and co-host of NCR contributes this gorgeous and warming lentil based soup. As might be surmised from the title, this soup uses up leftovers from the fridge. Soup is indeed a very good way to use up vegetables and here lentils feature with onion, celery, garlic, carrots, red pepper and some cumin, ground coriander and some seasoning. Served with some crusty bread, your are in for a frugal but delicious meal.
Blog: Chez Maximka
Though I don't eat eggs often, I have always wanted to try tea infused eggs and after seeing this stunning recipe, I must do so soon. The eggs are boiled and then "smacked" while in the shell. Then you place the eggs in a pan of cold water and add some tea, anise seed, a cinnamon stick, garlic cloves and ginger. The eggs are then boiled with the tea and simmered for about 3 hours. Galina added some other touches and served them in a noodle soup. How fancy is that?
That concludes the March 2014 edition of NCR. I am sure you will agree there are plenty of ideas here to keep you going for a good long time. Jacqueline will be hosting the April edition of NCR. Be sure to check in at the beginning of the month for the announcement.