Spicy Roots And Shoots Soup Recipes

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SPICY SOUP



Spicy Soup image

This is a great soup that I got while visiting Houston. It has quickly become a family favorite!

Provided by Behr

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

1 teaspoon unsalted butter
¼ cup chopped celery
2 cloves garlic, chopped
1 tablespoon all-purpose flour
3 ½ cups chicken broth
1 ½ cups chopped broccoli
1 ½ cups cauliflower, chopped
2 tablespoons peanut butter
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
2 green onions, chopped
¼ cup heavy cream

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes.
  • Stir in flour to make a roux; cook for 1 minute.
  • Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes.
  • Mix in green onions and heavy cream just before serving.

Nutrition Facts : Calories 141.7 calories, Carbohydrate 9.1 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 218.1 mg, Sugar 2.6 g

CHINESE SPICY HOT AND SOUR SOUP



Chinese Spicy Hot And Sour Soup image

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 17

5 dried wood ear mushrooms
4 dried shiitake mushrooms
8 dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1 egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Steps:

  • Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  • Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  • Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  • Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

Nutrition Facts : Calories 115.9 calories, Carbohydrate 8.7 g, Cholesterol 41.4 mg, Fat 6.3 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 1.8 g, Sodium 465.1 mg, Sugar 0.9 g

SPICY ROOTS SOUP



Spicy Roots Soup image

Yield 10 cups

Number Of Ingredients 13

1 large onion chopped
2 teaspoons olive oil
1 large rutabaga cubed (3 1/2 cups)
1 large sweet potato cubed (2 cups)
3 medium beets cubed (3 1/2 cups)
5 cups water
3 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon dry mustard
2 teaspoons ground cumin
1/8 to 1/4 teaspoon black pepper
1 teaspoon salt
1 cup nondairy milk

Steps:

  • In a soup pot, brown the onion in the olive oil while stirring occasionally to keep the onion from sticking. Add the rutabaga, sweet potato, beets, and water to the soup pot, and boil for 15 minutes. Add the spices to the soup, and cook 5 more minutes. In a food processor, blend 6-8 cups of the soup into a puree. This leaves some of the vegetables in their chunky state. Add the puréed portion back to the soup pot, and return to a low boil. Turn off the heat. Add the salt and nondairy milk to the soup, and stir well. Cover the soup and let it set for several minutes before serving. If reheating is needed, do not boil; just simmer.

Nutrition Facts : Nutritional Facts Serves

HOT SPICY SOUP



Hot Spicy Soup image

This soup is like the hot and tangy Tom Yum soup served in Thai restaurants. If your grocer doesn't carry lemongrass, use 1/2 tsp finely grated lemon rind. Make ahead and let cool for 30 minutes. Refrigerate until cold. Transfer to airtight container and refrigerate up to 2 days.

Provided by franrobson

Categories     Catfish

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chicken stock
2 cups water
6 slices gingerroot
6 sliced garlic cloves
6 dried hot red chili peppers
1 teaspoon sugar
1 stalk lemongrass
8 ounces chunked catfish fillets or 8 ounces peeled and devined shrimp
398 ml drained and halved baby corn
1 cup halved button mushroom
2 thinly slied green onions
1/4 cup chopped sweet red pepper
1/2 cup chopped fresh coriander
1/2 teaspoon grated lemon rind
2 tablespoons lime juice

Steps:

  • In saucepan bring chicken stock, water, gingerroot, garlic, hot peppers and sugar to boil.
  • Reduce heat and simmer 5 minutes.
  • Strain through a fine sieve and return to pot.
  • Trim dry ends off lemongrass and peel away any tough outer leaves.
  • Cut into 1" lengths and add to pot.
  • Add fish, corn, mushrooms and green onions.
  • Bring to simmer and simmer for 3 minutes or unt9il fish flakes easily.
  • Stir in red pepper, coriander, lime rind and juice.

GRANNY'S SPICY SOUP



Granny's Spicy Soup image

My mother makes the best soups around and has become known to others as "The Soup Lady". When my kids ask me to make Granny's soup, I'm happy to oblige.

Provided by Taste of Home

Categories     Lunch

Time 3h25m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 10

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
8 cups water
4 to 5 celery ribs with leaves, diced
2 medium carrots, diced
1 large onion, diced
1 to 1-1/2 teaspoons pickling spices
1-1/2 teaspoons salt, optional
4 chicken bouillon cubes
1/4 teaspoon pepper
1 cup uncooked noodles

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.

Nutrition Facts : Calories 114 calories, Fat 3g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 74mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

SPICY ROOTS



Spicy roots image

Strong flavours win through with this spicy veg recipe from Gordon Ramsay

Provided by Gordon Ramsay

Categories     Side dish

Time 25m

Number Of Ingredients 10

3 parsnips , peeled and trimmed
3 carrots , peeled and trimmed
1-2 salsify (about 250g, optional)
½ lemon
1 tsp mild curry powder
1 tsp Chinese five-spice powder
3-4 tbsp olive oil
25g butter
2 garlic cloves, peeled
some fresh marjoram leaves or flat-leaf parsley

Steps:

  • Cut the parsnips and carrots into lozenges of about the same size. Peel the salsify under cold running water and rub with the cut lemon at the same time. Cut off the woody core and slice into similar sized lozenges.
  • Sprinkle the parsnips with curry powder, and the carrots and salsify with 5-spice. Heat a large pan with the oil, then toss in the vegetables. After a minute, add the butter and garlic, season and continue to cook, stirring often, for up to 10 mins. If the vegetables start to colour too much, stir in 2-3 tbsp water to stop them burning. Toss through the marjoram leaves, allow to wilt then serve. Try serving this alongside lamb or robust game.

Nutrition Facts : Calories 179 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.45 milligram of sodium

SPICY GREEN GARLIC CHICKEN SOUP



Spicy Green Garlic Chicken Soup image

This rustic soup features green garlic, a delicious seasonal specialty that comes to the market in early spring. The tender shoots are as small as scallions or tiny leeks. Left in the ground, they will grow to be full-sized heads of garlic by mid-summer, but these young specimens are wonderful, with a mild but distinct garlic flavor. If you can't find them, wild ramps make a good substitute. Otherwise, make this soup with 6 to 8 sliced cloves of regular garlic. The raw tomatillo salsa adds a welcome note of acidity and crunch. You can make it as spicy as you like by varying the amount of jalapeño.

Provided by David Tanis

Categories     dinner, soups and stews, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

4 large chicken legs (thigh and drumstick), about 3 pounds
Kosher salt and black pepper
2 tablespoons olive oil
1 large yellow onion, diced, about 3 cups
4 medium carrots, peeled, cut in 2-inch chunks
1 celery stalk, diced
1 bay leaf
1 clove
2 bunches green garlic shoots, about 12 shoots (may substitute wild ramps)
1 small white onion, finely diced, soaked in cold water for 1 hour, about 1/2 cup
3 or 4 large tomatillos, husked and finely diced, about 1/2 cup
1 or 2 jalapeño peppers, seeds removed, finely chopped
3 tablespoons lime juice
Lime wedges, for serving

Steps:

  • Season chicken legs generously with salt and pepper. Pour olive oil into a Dutch oven or similar pot over medium-high heat. Add chicken legs and brown well, about 3 minutes per side. Remove and set aside. Add diced yellow onion and cook, stirring frequently, until browned and softened, about 5 minutes. Add carrots, celery, bay leaf and clove and return chicken to pot.
  • Add 10 cups water and 1 tablespoon kosher salt. Bring to a boil. Reduce heat to a simmer and cook until chicken is tender, but not falling off the bone, about 1 hour. Turn off heat and skim fat from surface of broth. (May be prepared up to this point several hours ahead, or up to a day in advance, and refrigerated.)
  • While chicken is cooking, prepare the green garlic shoots: peel tough outer layers and roots, then rinse well. Split shoots lengthwise and chop both white and tender green parts. Set aside.
  • Make the tomatillo salsa: drain diced white onion and transfer to a small bowl. Add tomatillo, jalapeño, lime juice and a little salt and stir together.
  • Just before serving, reheat soup, add chopped green garlic to pot and simmer 5 minutes. To serve, put one chicken leg in each bowl (alternatively, remove meat from bone and shred) and ladle soup over it. Pass tomatillo salsa and lime wedges at the table.

Nutrition Facts : @context http, Calories 820, UnsaturatedFat 37 grams, Carbohydrate 21 grams, Fat 58 grams, Fiber 6 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1571 milligrams, Sugar 9 grams, TransFat 0 grams

SPICED ROOT SOUP WITH CRISP SPICED ONIONS



Spiced root soup with crisp spiced onions image

Spiced root soup with crisp spiced onions, a hearty winter soup

Provided by Mary Cadogan

Categories     Dinner, Lunch, Snack, Soup, Supper

Time 1h5m

Number Of Ingredients 12

2 onions
3 tbsp vegetable oil
1 tsp mustard seeds
1 tsp cumin seeds
2 leeks , sliced
3 carrots , sliced
2 medium potatoes , chopped
2 parsnips or 1 small celeriac, chopped
2-3 tsp curry paste
1.2l vegetable stock from granules or a cube)
250ml natural yogurt , plus extra to serve
coriander or parsley, to finish

Steps:

  • Peel and halve the onions through the root, then slice thinly lengthways. Heat 2 tbsp of the oil in a large pan, add half the onions and fry until just starting to colour. Add the mustard and cumin seeds and fry until nicely browned.
  • Add vegetables and curry paste and stir until well coated. Pour in the stock and bring to the boil. Reduce the heat, partly cover and simmer for 30 mins, until the vegetables are tender. Meanwhile, heat the remaining tbsp of oil in a small pan, add the onions and fry quickly until crisp and browned. Tip onto kitchen paper.
  • Purée the soup in batches, then return to the pan and stir in most of the yogurt. Taste and add salt, if necessary. Reheat gently, then ladle into bowls and top each with a spoonful of yogurt, some fried onions and a scattering of roughly chopped coriander or parsley.

Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 1.45 milligram of sodium

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