Spiced Golden Soup Recipes

GOLDEN MUSHROOM SOUP

Steps:

• To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
• Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
• Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
• Add the sliced mushrooms and spices.
• Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
• Add the soy sauce and stock.
• Cover and simmer 10 minutes.
• In a separate pan, mix the olive oil and flour to form a thick paste.
• Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
• Add the milk mixture to the soup.
• Stir in the lemon juice and red wine just before serving.

GOLDEN POTATO SOUP

Steps:

• In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
• In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
• Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

SPICED GOLDEN SOUP

Steps:

• Soften the onion, in a medium-large pot, in about a 1/4 cup water, till the water is just about gone.
• Meanwhile, heat oil over medium in a small pan. Add garlic and saute for just a minute or so, not quite till golden. Add remaining spices and stir to coat. Saute these for another couple of minutes, reducing heat if necessary. (You can use more oil if you wish. The spices will be sort of crumbly rather than pasty, but the flavor still develops just as well.).
• Add spices to onion, and stir to coat well-a silicon spatula works really well for this! Or a wooden or regular spoon probably would too.
• Add the 6 cups water, and cover to bring to a boil faster. When a boil has been achieved, add the split peas and let it continue to bubble for a minute.
• Reduce heat to very low, cover and let simmer for about 1 1/2 hours, stirring occasionally, till the split peas are soft and mostly lost their shape.
• Add lime juice, salt to taste, and serve. Slices of whole-wheat bread are wonderful for dipping. Or, if you use a little less water (say 1/2-1 cup less) this would be thick enough to serve like a dahl,over rice. Enjoy!

QUICK GOLDEN SQUASH SOUP

Steps:

• In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

SOPA DOURADA (PORTUGUESE CHRISTMAS GOLDEN SOUP)

Steps:

• Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
• Remove from the heat.
• Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
• Beat the egg yolks and mix them with the remaining syrup.
• Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
• Pour this custard over the slices, sprinkle with cinnamon and serve cold.
• Enjoy!

SPICED GOLDEN RAISINS & ORANGES

Steps:

• Combine the sugar & water in a small saucepan and bring to a boil.
• Add the allspice, ginger, lemon juice, cinnamon sticks, & raisins. Simmer over medium heat for 10 minutes or until the syrup has thickened.
• Remove the cinnamon sticks then transfer syrup to a bowl, refrigerate for 10 minutes.
• Cut the peel & pith from the oranges. Slice into 1/2 inch rounds then cut into quarters. Place into a medium glass bowl. (Make sure to remove any seeds).
• Pour the cooled syrup & raisins over the oranges & gently stir to coat. Chill for 2 hours before serving.

GOLDEN SOUP

Steps:

• In a medium pot, combine the onion, carrot, celery, and saute the vegetables in 1-2 T water for 3 minutes to soften.
• Meanwhile, in a food processor or blender, place the butter beans and 1/2 cup of the remaining amount of water, and process until smooth and creamy.
• Add the pureed mixture, the remaining approximately 2 cups stock (or water), Swiss chard (or other greens- I used frozen spinach), corn, and turmeric.
• Stir well, bring the soup to a boil, reduce the heat to low, and simmer for 8-10 minutes or until the vegetables are tender.
• Add the nutritional yeast flakes (and miso if used) during the last two minutes of simmering time.
• Taste and season with salt and freshly ground pepper, as needed.

GOLDEN CAULIFLOWER SPICE SOUP

Steps:

• In a heavy-based frying pan, dry roast the cumin, mustard and fenugreek seeds, until the mustard seeds start to pop and then remove from the heat and set aside.
• Heat the oil in a large saucepan and gently cook the onion, pepper, ginger, garlic, and chilis until tender but not brown.
• Stir in turmeric and roasted seeds with the coconut cream, stock, ground almonds, and cauliflower. Simmer gently for 12-15 minutes or until cauliflower is tender. Stir regularly. Season with lime rind, juice, sugar, salt and pepper.
• Serve hot.

GRANNY'S SPICY SOUP

Steps:

• Place chicken and water in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 2 hours or until chicken falls off bone. , Strain broth; return to kettle. Allow chicken to cool; debone and cut into chunks. Skim fat from broth. Return chicken to broth along with celery, carrots and onion. , Place pickling spices in a tea ball or cheesecloth bag; add to soup. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove spices; add salt if desired, bouillon, pepper and noodles. Cook for 10-15 minutes or until noodles are tender.