Potato Leek Soup

About as simple as it gets. Inspired by a recipe from SimplyRecipes.com and ideas from trying other things.

1. In skillet, cook 5 - 6 slices of bacon until crisp
2. Remove and place onto paper towel

In same skillet on medium heat...

1. Add 1 Tbsp of dairy-free margarine
2. About 4 cups of chopped leeks (white and light green part)
3. Add 1 tsp dried parsley (if you have fresh, then shop it and add it after soup is blended)
4. Add pepper to taste
5. Saute about 5 minutes
6. Add 2 cups of chicken broth

Transfer to large pot

1. Add 2 more cups of chicken broth
2. Add three large potatoes, peeled and cubed
3. Add one small strip of bacon
4. Bring to boil
5. Simmer for about 40 minutes or until potatoes have softened
6. Blend
7. Add salt to taste and stir

I didn't feel any need to add rice milk or anything. The soup turned out to be the perfect consistency. I'm curious how it might be with some finely diced carrots. Adding cubed ham may be nice, as well.

Fresh, Unbelievable Tomato Soup

This is seriously easy and amazing...

1. Cut one red pepper in half and seed, then set on aluminum foil and broil
2. Finely chop in food processor...
3. 1 large onion,
4. 3 garlic cloves,
5. 2 med carrots,
6. 2 med celery stalks,
7. And saute on medium with
8. Goya Adobo, and
9. sea salt
10. in olive oil until soft
11. Rough chop a ton of tomatoes and add (with seeds and all) to pot (should be about 4+ lbs). I use a mix of heirloom, cherry, grape, roma, and other tomatoes from the garden
12. Once skin is blackened, remove red pepper from oven (about 10 minutes) and cover with more foil for about 10 minutes.
13. Once cooled, the skin will be easy to peel off the red pepper
14. Then rough chop the pepper and add to the soup
15. Bring to boil and simmer for about 1 hour, until tomatoes have softened and flavors have incorporated
16. Add more salt/pepper to taste
17. Use a food mill to separate skins and seeds from soup in batches
18. Done!

Rich Squash Soup

1. Saute 1 large onion,
2. 4 garlic cloves,
3. 2 med carrots,
4. 2 med celery stalks,
5. Goya Adobo, and
6. sea salt
7. in olive oil until soft
8. Add tablespoon of tomato paste (optional, but good) and saute two minutes longer
9. Add diced tomatoes (one large can if no time for chopping fresh ones)
10. Add 16 oz pre-soaked red beans
11. Add diced zucchini and or squash
12. Add tyme, a dash of cumin, a dash of sage, and pepper
13. Add water to desired consistancy
14. Bring to boil and simmer for about 30-45 minutes

Plantain Soup

I found this recipe on the FoodNetwork website by Ingrid Hoffman.  I have experimented with yellow and green plantains, and both turn out fine.  I haven't tried with super-ripe plantains because it would probably be too sweet and have an unpleasant consistency.  If you don't have chicken stock around, then just using water works...but chicken stock will be a little more savory.

I add one or two extra plantains because my family enjoys it thick, almost like a hearty potato soup.  Especially for someone who doesn't get to eat wheat or dairy, making it thicker makes for a more satisfying lunch or dinner entree.

Here's the link to the original recipe.

1. 2 TBSP olive oil, or cook 3-4 strips of bacon in a large pot until crispy, then set aside bacon.
2. In same pot, saute finely chopped 1 medium onion, 2 carrots, 2 celery ribs, and 2 garlic cloves with several shakes of salt and Goya Adobo seasoning.
3. Add about 4 cans of chicken stock, 14.5 oz each, or water or a mix of both.  More for thin soup and less for thick soup.
4. Add 3-4 thinly sliced plantains, green or yellow, but not too ripe.
5. Add two bay leaves and 1/2 to 1 tsp of cumin and bring to a boil.
6. Reduce heat to low and simmer for 1 hour, until plantain is fork tender.
7. When ready, allow to cool then blend, leaving some chunks of plantain.
8. Serve with chopped cilantro and a wedge of lime.