Archive | Soup

Savory Oatmeal

UC Berkeley Wellness Program dietitian Kim Guess, RD, describes this recipe as a “surprising crowd favorite” with students in her cooking classes. Add any other seasonal vegetables you like such as carrots, bell peppers, or asparagus. If steel cut oats aren’t available, substitute other grains like brown rice or quinoa (cooked according to package directions).

Ms. Guess offers more healthy and inspired recipes at

Photo by Kim Guess

Photo by Kim Guess

Serves 4–6

1 cup steel cut oats
3–4 cups vegetable broth or water
Extra virgin olive oil or virgin coconut oil
1 yellow onion, diced
10 ounces mushrooms (button, crimini, or shiitake),
1 bunch greens, such as chard or spinach, chopped

Optional toppings:
Egg, poached or pan-fried
Diced chicken or other lean meat
Low-sodium tamari
Toasted sesame seeds or sliced almonds
Sliced green onion
Hot sauce or crushed red pepper

Combine oats and broth in a saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 20 to 30 minutes or until oats have reached desired texture.

Meanwhile, heat a skillet over medium heat and add olive oil. Add diced onion and cook for 1 to 2 minutes. Add mushrooms (plus any other vegetables you like) and cook until onions become translucent.… Read More

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Chipotle Pumpkin Soup Alchemy


Related story:
What We Used to Eat: Decolonize Your Diet highlights the nutritional power of ancestral foods
Interview and Illustrations by Margo Rivera-Weiss

Adapted from Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing

Calvo and Esquibel call this soup “alchemy” because the ingredients make magic together. Rich and creamy, it is a perfect soup for winter months. Chipotle adds a smoky note, but use only a little (even if you think you’re tough). Cinnamon adds flavor complexity and helps regulate blood glucose levels.

Makes 6 servings

1 7-pound cooking pumpkin or winter squash (or 3 15-ounce cans pumpkin purée)
1 white onion, chopped
2 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1–2 tablespoons chipotle en adobo (homemade or canned), minced
1 cinnamon stick, preferably Ceylon or canela Mexicana
4–6 cups vegetable stock
1 teaspoon dried oregano, preferably Mexican
1 teaspoon sea salt, to taste
¼ cup raw, hulled pumpkin seeds (pepitas)
1 tablespoon lime juice
½ teaspoon maple syrup
6 leaves cilantro
½ cup Cashew Crema (optional)

Bake pumpkin or squash at 350° until soft (about 40 minutes), then peel, seed, and chop.… Read More

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Tteok-Guk from FuseBOX

Chef Chang crumbles seaweed to add to his soup. (Photos by Anna Mindess)

Chef Chang crumbles seaweed to add to his soup. (Photo by Anna Mindess)

From Warming Winter Foods by Anna Mindess


Tteok-Guk from FuseBOX

(Korean rice cake soup)

For Korean ingredients, Chef Chang recommends Koreana Plaza on Telegraph Avenue in Oakland or HanKook Supermarket in Sunnyvale. “Of course, the best adventure would be L.A.’s Koreatown,” says Chang. Recipe courtesy of FuseBOX.

Makes 2–3 servings

For the beef and daikon stock
2 pounds beef brisket
1 medium Korean daikon, washed, peeled, and sliced into 2-inch-thick rounds
10 cloves garlic
2 bunches scallions (Use entire onion, including green shoots and roots.)

Immerse beef brisket in cold water for 10 minutes to soak out excess blood and impurities. Change water after 5 minutes.

Bring a pot of water (enough to thoroughly immerse brisket) to a rolling boil. Add brisket and let cook, uncovered, for 10 minutes, then take out the meat (you can discard the water) and rinse it in cold water.

Place the parboiled brisket, daikon, garlic, and onions in a large pot with 8 cups water, adding more water as needed to cover meat and vegetables. Bring to boil and lower heat to a simmer. Cook, uncovered, for 45 minutes. Skim foam from the top as it cooks.… Read More

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New England-Style Chowder with Clams, Fish, Bacon, and Lovage

From Seven Stars of Spring

By Jessica Prentice

If you go to a fishmonger, see if you can get some bones or a carcass of a non-oily white fish like California halibut or fluke. At home, put the bones in a pot and cover with fresh water and a splash of vinegar, then bring to a low simmer and cook for just 20 to 30 minutes to make a fresh and delicious fish stock for this recipe.

Photo courtesy of Three Stone Hearth

Photo courtesy of Three Stone Hearth

Serves 3–4

6–8 ounces bacon, chopped into small pieces
1 onion, diced small
1 cup chopped celery or ⅓ cup minced tender stems of lovage
½ cup dry white wine
2 cups fish stock, or more as needed
1 bay leaf
½ teaspoon sea salt, plus more to taste
1 pound boiling potatoes, diced into ½-inch cubes
1 tablespoon kuzu
1 cup rich milk or half and half
Applewood smoked salt (optional) to taste
Black pepper (optional) to taste
¾ pound white fish such as cod, bones removed and cut into 1-inch cubes
1¼ pounds fresh clams in the shell, rinsed
¼ cup minced fresh lovage

In a wide-bottomed pot with plenty of surface area, cook the bacon to taste over low heat, stirring often.… Read More

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Vegan Cream of Broccoli and Kale Soup


Katie Gatlin opted for kale from Tomatero Farm, a favorite at many East Bay farmers’ markets. Photo: Katie Gatlin

By Katie Gatlin

You may have come across Tomatero Farm at your favorite East Bay farmers’ market, and if you’re like me, you can feel the warmth of a community there.

“We’re not pretentious, not showy. We’re family. It’s just good produce,” says Vanessa LeJeune, a market worker with Tomatero. She’s been with the farm for three years now, and she is still in awe of the great work their farmers do to cultivate such outstanding organic crops.

Tomatero founder Adriana Silva was just 21 when she started the farm with Chris Tuohig in 2004. They now produce 40 types of organic vegetables on 80 acres in Watsonville.

“I feel so lucky to have such a great, diverse group,” says Silva. “I love the people—the strenuous work doesn’t seem so hard if you like the people you’re working with. We work hard to make it feel like a family here, have a good time, and be as positive as possible.”

Chefs love Tomatero’s produce, and so do shoppers at the Temescal, Grand Lake, Marin, and Alemany Farmers’ Markets. This writer especially loves their kale, Early Girl tomatoes, and candy-sweet strawberries, but if you’re looking for an expert’s recommendation, LeJeune suggests, “When in season, the strawberries, and the damn cauliflower.” She pauses with a smile, adding, “Yeah, the damn cauliflower.”

I bought a bunch of their stunning lacinato kale to prepare one of my favorite winter foods, Vegan Cream of Kale and Broccoli Soup, which you can find along with other recipes on my blog:… Read More

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Curry Roasted Vegetable Soup

From A Friendsgiving Picnic by Melissa Fairchild Clark

Photo by Natalie and Cody Gantz

Photo by Natalie and Cody Gantz

My friends each brought their own mug for the soup.

Serves 12

2 medium butternut squash, peeled and cut into 1-inch chunks
3 onions, quartered
2 fennel heads, quartered
1 Fuji or Gala apple, cut into 1-inch chunks
3½ teaspoons salt
1½ teaspoons black pepper
2 teaspoons fennel seed
3 teaspoons yellow curry powder
½ cup grapeseed oil (or other favorite cooking oil), divided
1 red jalapeño, seeded and cut into slices
1½ quarts vegetable stock
4 cups water
Optional garnish: toasted pepitas or a drizzle of crema
Preheat oven to 375°. Place squash chunks in one large bowl and onion, fennel, and apple chunks in another. Combine salt, pepper, fennel seed, and curry powder, and sprinkle half of this mixture and half of the oil over contents of each bowl, tossing to coat. Spread contents of each bowl evenly over two large sheet trays, place in preheated oven, and roast for about 1 hour.

When everything is golden brown and smelling heavenly, place the roasted vegetables and apples into a large soup pot along with the sliced red jalapeño. Add the vegetable stock and enough water to cover everything and bring the soup to a boil.… Read More

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Chef Garcia’s Roasted Cauliflower Soup with Comté

Chef Denise Garcia is extremely fond of Comté. She says this French beauty is a regulated AOC (Appellation d’Origine Contrôlée) cheese, much like Champagne is in the wine world. Garcia once asked their Cheese Therapy distributor how they would grow Livermore up on beautiful cheeses, and was told, “Comté is where you start. Comté is like fudge in consistency and hits the palate with the nuttiness of brown butter and sweetness of mountain milk.” This simple soup features Comté combined with the soft, abundant flavors of roasted cauliflower, garlic, and apple. Add the cream and you have a warm heavenly meal. 

2 heads cauliflower, cut into flowerettes
6 celery ribs, chopped into 1-inch pieces
2 yellow onions, chopped into 1-inch pieces
3 green apples, cored and chopped into 1-inch pieces
20 whole peeled garlic cloves
2 tablespoons herbs de Provence
¼ cup butter, melted
8 cups chicken stock
1½ cups heavy cream
8 ounces Comté cheese, grated
Salt and white pepper to taste
Parsley for garnish

Toss first 7 ingredients together in a roasting pan, roast at 350° until golden brown, cool mixture to warm. Purée mixture with a bit of warm stock and transfer to a stockpot. Add remaining chicken stock and simmer for 30 minutes.… Read More

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Spring Tonic Nettle Soup

Nettles growing at Sausal Creek in Oakland

Nettles growing at Sausal Creek in Oakland

This recipe is adapted from Jessica Prentice’s Full Moon Feast (March 2006) and is printed with permission from Chelsea Green Publishing.

Some important notes about nettles: If you’re picking wild nettles for eating, don’t touch them with your bare hands, and harvest only the top 4 inches of the plant. In the kitchen use tongs or a large fork to pick them up. You may want to remove the thick stems from the nettle tops before cooking.

Serves 3–4

2 leeks, cut into rounds
3 tablespoons butter or olive oil
¼ pound stinging nettle tops
1 bouquet garni
1 quart chicken broth, filtered water, or other light chicken stock made without vegetables or herbs
(A strong stock will overwhelm the flavor of the nettles: The broth from Three Stone Hearth would be perfect for this recipe.)
2 egg yolks
½ cup crème fraîche
Salt and pepper to taste
Nutmeg to taste

Sauté the leeks in the butter or olive oil. Add the stock or water and bring to a boil. Add the nettles (being careful not to touch them with your bare hands!), bouquet garni, and stock or water. Cover, bring to a boil, and simmer until the nettles are very soft.… Read More

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