SPICY SOUP
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
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
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
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
Yield 10 cups
Number Of Ingredients 13
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
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
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
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
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
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
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
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
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, a hearty winter soup
Provided by Mary Cadogan
Categories Dinner, Lunch, Snack, Soup, Supper
Time 1h5m
Number Of Ingredients 12
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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14 SPICY SOUPS AND STEW RECIPES TO KEEP YOU WARM
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- Baharat Spiced Beef Stew. This is a heavily seasoned stew with Middle Eastern elements. The heat mild spicy heat and the aromatic baharat seasoning leaves a tingle on the tongue.
- Chicken Stewed in Cayenne Pepper Sauce. A medium spicy chicken stew that is inexpensive, easy to prepare, and has minimal cleanup. The combination of sweet, tart, and spicy is satisfying on a cold night.
- Korean Spicy Beef Soup (Yukaejang) Naomi Imatome-Yun, a Korean food expert, shares this authentic recipe that "warms you from your lips to your toes." Sounds perfect on a chilly day.
- Spicy Mexican 'Charro' Beans With Longaniza Sausage. There is nothing quite like a bowl of beans to warm me right up. This is one of our favorite recipes that can easily be adjusted with whatever ingredients that you have in your refrigerator.
- Doro Wat (Ethiopian Chicken Stew) The heat is medium spicy in this Ethiopian onion and chicken stew. It is very aromatic as it includes both berbere spice mix and garam masala, as well as ginger, garlic, and plenty of onions.
- Turkey Cajun Stew. Transform leftover turkey into this spicy Cajun stew. Shrimp, andouille sausage, okra, bacon, veggies, and Cajun seasoning give it a great gumbo-like flavor.
- Slow-Cooker Chicken Tinga. Chipotle peppers, onion, tomato, and chicken thighs give chicken tinga its signature flavor. This recipe for the Mexican stew is cooked in the slow cooker, though you'll want to brown the chicken and char the tomatoes first.
- Instant Pot Thai Chicken Curry. Red curry paste is the spiciest of the Thai curries due to the red chiles peppers. This Thai chicken curry comes together easily in the Instant Pot and makes for a warm and comforting dish.
- Easy Miso Udon Soup With Chile Flakes. A Japanese classic made in about 15 minutes. The miso udon soup is made spicy by adding as much or little chile flakes as desired.
- Thai Seafood Soup (Tom Yum Talay) Thai cuisine is among the reigning spicy foods of the world. This delectable seafood soup by Darlene Schmidt, Thai food expert, is a must-try.
INSTANT POT SPICY ROOTS SOUP - EVERY NOOK & CRANNY
From everynookandcranny.net
5/5 (2)Category SoupServings 4Calories 163 per serving
- Sauté the carrots, parsnips, ginger and garlic until lightly coloured (just a few minutes) then add in the chilli and spices. Add in the mango chutney - the sweetness balances the spice nicely so don't leave it out!
- Stir well then add in the stock and lentils. Put the lid on, close the vent and set the IP to Manual High for 15 minutes. Allow a QPR if you have the time, if not, a NPR will do.
- Blend the soup with a stick/immersion blender and if you want it thinner, add more stock at this point. Test for seasoning and add salt and pepper to taste.
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