Category: Soups

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Easy 20 Minute Won Ton Soup

Easy Won Ton Soup

This will be your go to easy recipe any day of the week! I’ve made many variations on this soup in the photos below. You can add your own favorites such as; pea pods, mushrooms, fine noodles, or even some shrimp or cooked chicken for a variation. Just add the proteins to the broth and cook for an additional 10 minutes. I also made egg rolls to go along with the soup which were a big hit. My recipe for egg rolls can be baked, fried or air fried.

Ingredients:

2 to 3 quarts chicken stock

1 package of frozen pot stickers. I used trader Joe’s but you can also make my recipe for shrimp and pork dumplings here.

3 scallions (finely diced)

salt to taste

3 cloves garlic (finely minced)

1 and 1/2 teaspoons ginger paste

1 small carrot finely cut into strips (optional)

1/4 cup soy sauce

1 teaspoon sesame oil

1/2 teaspoon chili sauce (optional for spice)

1/2 pound shelled shrimp (optional)

4 oz thin egg noodles (optional)

Preparation:

Place all ingredients in a soup pan except the pot stickers/shrimp/egg noodles and scallions. Let come to a boil and simmer for 15 minutes. Taste and add more salt or soy sauce if needed. Add desired amount of pot stickers per person and cook for 5 minutes. Save the broth for later and store in refrigerator up to 2 days. Heat broth and add more pot stickers as desired for each serving.

I only cook the pot stickers per portions needed since overcooking makes the dumplings mushy.

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Caldo Verde – Kale – Low Carb Soup


keto kale soup 2Order cookbooks here Lisbon Blue Shop

If you love Caldo Verde or Kale Soup like my son, you’ll love my new Keto Diet, low carb recipe for Caldo Verde. He’s on a low carb diet, so that means potatoes are out of his diet.

This recipe tastes pretty close to the original recipe for Caldo Verde here on my blog.  I substituted mashed cauliflower for the potatoes and it works! Give it a try and be sure to improvise with your own seasonings.

 

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Ingredients:

3 (14 oz) packages of frozen cauliflower or (3 pounds fresh cauliflower)

1 large onion (chopped)

4 cups low sodium chicken broth

4 cups water

2 tablespoons olive oil or more

2 to 3 teaspoons salt

1 teaspoon fresh ground black pepper

1 teaspoon crushed garlic

1 bay leaf

2 to 3 cups finely chifounade collard greens or kale

6 to 8 oz. Chourico Portuguese sausage

chopped-kale-1024x768Preparation:

In a medium saucepan bring the water and chicken broth to a boil. Add the cauliflower, onion, salt, pepper and olive oil. Cook for 8 – 10 minutes on medium heat until cauliflower is cooked.

Remove bay leaf. Puree the cauliflower and onion to a creamy consistency.

Add the chourico and collards.  Cook for 10 minutes on medium heat until the collards are cooked to your desired taste.

Note: You may need to add more or less broth for a thinner/thicker broth.

Remove the chourico and cut into thin slices. Set aside to serve as garnish with 3 slices for each bowl of soup.

Optional: Add a drizzle of olive oil and fresh ground pepper to each serving.

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A Soup Lesson; Caldo Verde is Not Kale Soup

Today we’re having a culinary lesson; , “Caldo Verde” is probably the most loved and well known soup in the country of Portugal.

Caldo Verde - Collard Green Soup Classic Caldo Verde Soup

Caldo Verde, meaning (Green Soup) originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, chifanaude collard greens and enhanced with the smoky flavor of chourico sausage.

chopped kale

You may find many variations of Caldo Verde on restaurant menus, but now you know what the authentic “Caldo Verde Soup” should look and taste like. Find my Caldo Verde recipe here.

Sometimes Caldo Verde is mistaken for another classic known as “Portuguese Kale Soup” which is very popular in the United States.

Kale Soup Portuguese Kale Soup

The Kale version, uses cubed potatoes, chopped chourico , tomatoes, and chopped Kale, and it looks nothing like Caldo Verde.

chopped-kale

Find my Kale Soup recipe here.

There are many variations of both soups where various beans, meats or even pasta is added to the recipes.

No matter what name,  these soups are both delicious, so go ahead and enjoy them!

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Tortellini Spinach Soup

You can make a great healthy soup in just 15 minutes with this easy recipe. Enjoy! 

Ingredients:

2 packages of frozen tortellini soup mix (I use Angy’s)

2 scallions (finely sliced)

1/2 roasted red pepper (cut into small cubes)

4 cups of fresh spinach

Black pepper for garnish

Chopped scallions for garnish

Preparation:

Cook the tortellini to package directions. Add scallions, red pepper and spinach during the last 5 minutes of cooking time.

Season with black pepper and scallions before serving.

 

 

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30 Minute Tortellini Kale Vegetable Soup

Nothing is more comforting than a hearty bowl of soup in a snow storm! This soup cooked in 30 minutes so it’s an easy lunch or dinner. It’s packed with vitamins and protein from the kale and chick peas,  and if you’re a vegetarian, simply substitute the broth using vegetable broth and use cheese tortellini instead of meat. You can also cheat a little by using a tortellini soup mix which I often do! Enjoy and stay warm this month. Spring in just around the corner!

Tortellini Kale Vegetable Soup

Ingredients:

1 (12 oz.) package of uncooked tortellini with meat or cheese

4 cups of kale (roughly chopped)

2 large carrots (sliced into 1/4 inch)

1 28 – 32 oz can cooked chick peas

1 large onion (finely chopped)

1 32 oz can of chopped tomatoes with Italian seasonings

4 cups chicken broth

4 – 6 cups water

2 cloves garlic (finely minced)

1 bay leaf

1/4 cup olive oil

Salt

Pepper

Preparation:

Saute the onion, carrots and bay leaf in the olive oil for a few minutes. Add the tomatoes and let simmer for 5 minutes.

Add the broth, water, salt and pepper and let come to a boil. Add the chick peas, kale, and tortellini. Let come to a roiling boil. Reduce heat to medium and let cook for about 20 minutes or longer depending how you like your vegetables. Taste soup and add more seasonings if desired.

Add a drizzle of olive oil and more pepper to bowl before serving. Serve with crusty bread and butter and your dinner is served!

Kale photo credit (http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html)

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White Minestrone with Turnip Soup – Sopa de Nabo com Feijão Branco

This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!

If you’re not a fan of turnips, you can substitute with squash or add more carrots.

If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.

Ingredients:

1 large onion (finely chopped)

2 stalks celery (finely chopped)

1 bay leaf

2 tablespoons olive oil

2 large carrots (diced)

1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta

1 large turnip (chopped)

4 cups of chicken broth

4 cups of water or more

2 cups cabbage (finely shredded)

1 – 28 ounce can white cannelloni beans

8 ounces of elbow macaroni

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon parsley (finely minced)

Olive oil for garnish

Preparation:

In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.

Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.

Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.

In a separate small pan cook the shredded cabbage in water for about 5  minutes until slightly tender but not overcooked.

Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.

Pour soup into bowls and garnish with a little olive oil.

 

 

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Pasta Fagioli with Squash Soup | Sopa de Feijão e Abóbora

Nothing says fall like hearty soups made with a thick rich broth made with fall harvest vegetables. I used 3 different kinds of squash from my garden, but you can use whatever you prefer. My husband loves Pasta Fagioli soup, but I added extra flavor and richness with the squash. The soup is even better the next day so don’t be afraid to make this big pot of soup! The next day, just pick some crusty Portuguese bread or make your own Pao Milho – Corn Bread to go along with the soup and dinner is done! P.S. My husband loved it and so will your family! Enjoy the fall harvest!

Look at the beautiful fall colors in these squash

Ingredients:

Note: You may use the following squash or substitute with your favorite.

1 cup Butternut squash (peeled and chopped into 2 chunks)

1 cup Acorn squash (peeled and chopped into 2 chunks)

1 cup Delicata squash (peeled and chopped into 2 chunks)

1 32 oz can of small white cannelloni beans

8 oz (1/2 package) of elbow pasta

1 small onion (finely chopped)

1 stalk of celery (finely chopped)

3 cloves garlic (finely chopped)

3 carrots (cut into 1/4 inch slices)

1 small ripe tomato (seeded and chopped into small pieces)

5 cups or more  of water (depending on how thick you want the broth)

3 cups of chicken or vegetable broth

1/2 teaspoon pepper

1 tablespoon salt

1/4 cup olive oil

1 tablespoon fresh parsley (finely chopped)

1 tablespoon fresh basil (finely chopped)

1 teaspoon piri piri or hot sauce

1 tablespoon shredded Parmesan or pecorino cheese

 Olive oil for garnish

Preparation:

Place the onion, garlic, celery and olive oil in a large soup pan or dutch oven. Cook for a few minutes until the onion is translucent. Add the squash and tomato, salt and pepper and saute for about 5 minutes.  Add the water and broth and let come to a boil. Cover the soup and let cook for about 10 minutes until the squash is tender. Remove from heat and puree vegetable with an immersion blender to your desired consistency. Return to stove and let come to boil. Add the pasta, beans and the carrots and let cook on medium heat for about 10 minutes until the pasta is almost fully cooked. Add the parsley, and basil, stir and taste. Add the piri piri sauce if desired and more salt and pepper if needed. Remove from heat until ready to serve. The soup will thicken the longer it sits. Add a drizzle of olive oil and a the shredded cheese into each bowl if desired when serving.

 

Soups

Kale Soup with Pork and Vegetables – Sopa de Couve com Carne de Porco e Vegetais

My mother always had a pot of soup on the stove during the cold months to serve her family or friends if they stopped by. It was her mission to feed her guests and she would be insulted if they said no. In fact she would feed the soup to her tenant Brian that lived in the upstairs apartment, and her neighbors as well.

I’ve often reflected on my mother’s desire to feed everyone and I find that I have her same habit of forcing all my guests to eat when they come to visit. I’ve decided that if I ever become a millionaire in this life, which I highly doubt, or the next, I will make it a  mission, to open a “Soup Kitchen” and call it “Carmelina’s Kitchen”.

 

Serves 8-10

Ingredients:

1 medium bunch of fresh kale (washed, stems removed and finely chopped)

2 medium pork chops or bone in spare ribs

4 cups of water

4 cups of low sodium chicken broth

2 large red potatoes (unpeeled and chopped into cubes)

2 large carrots (peeled and quartered)

2 cups of butternut squash (chopped into cubes)

1 large onion (chopped)

1 clove garlic (chopped)

1 tablespoon salt

1 teaspoon pepper

3 tablespoons of olive oil

 

Preparation:

Salt the pork chops the night before or a few hours before cooking. When ready, in large soup pan, add the olive oil, onion, pork and garlic and saute until the pork is browned on all sides.

Add the water and broth and let come to a boil. Add all of the remaining  ingredients except the kale and one carrot and bring back to a boil.

Stir, reduce heat to medium, cover, and let cook for 45 minutes. Remove the pork, shred the meat for later and discard any bones.  Cut the vegetables in the soup into smaller pieces or leave whole if desired.

Add the kale, shredded pork, and the remaining carrot and cook for about 10-15 minutes longer. Taste and add more salt if needed. Turn off heat and serve with a drizzle of extra virgin oil over the soup.

 

 

 

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Easy Chicken Noodle Soup – Canja Simples

A perfect remedy for a Spring cold. This Chicken Noodle Soup will be ready in under 60 minutes. I used stars, but you can use rice or any favorite small pasta.

Ingredients:

6-8 cups of water

1 Chicken leg quarter

1 cup of star or any small soup pasta

1/2 small onion (chopped into small pieces)

1 garlic clove

2 medium carrots (thinly sliced)

2 stalks celery (Chopped into small pieces)

2 chicken boullion cubes

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes

Parsley for garnish

Preparation:

Bring water to a boil in a medium pan. Add the chicken, onion, garlic, 1 celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool,  remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the pasta, remaining carrot, celery, pepper flakes, and black pepper. Cook on medium uncovered for about 10 minutes.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and more red pepper flakes if desired.

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Cabbage Vegetable Soup | Sopa de Vegetais com Couve

When I owned a small restaurant for many years, I made home made soup for the customers every day. When I add up all the soups I’ve made in my life, it numbers in the thousands and by now I can make soup with my eyes closed! This soup is full of flavor and good for you! Enjoy!

Ingredients:

1/2 pound pork or beef with bone

2 medium potatoes

1 small head of cabbage or savoy cabbage (chopped into  pieces)

2 large carrots

1 large onion

1 small rutabaga

1 bay leaf

1 tablespoon salt

1 teaspoon crushed black pepper

1/4 cup olive oil

1 beef or chicken bouillon cube

8 cups water or more

Preparation:

In a large soup pan, place half of the olive oil, and all vegetables except the cabbage and pork. Let come to a boil and add the meat. Cover and let cook on medium for 45 minutes.

Remove meat and 1 carrot. Chop the carrot and reserve for later. Puree the remaining vegetables with an immersion blender to your desired consistency. If you prefer the vegetables chunky you don’t have to puree them.

Add the meat bone and the cabbage to the soup, cover and cook for another 20 minutes.  Remove the meat from the bone and add it along with the reserved carrot back into the soup. Stir, taste and add the remaining olive oil and more salt if desired.

Serve with crusty bread for a complete meal! Enjoy!