Spicy 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

SPICY KILLER SHRIMP SOUP



Spicy Killer Shrimp Soup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup dry white wine
1 tablespoon tomato paste
1 quart chicken broth
1 tablespoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 bay leaf
1 thyme sprig
1 15-ounce can unsweetened coconut milk
1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1 pound peeled and deveined raw large shrimp
4 tablespoons unsalted butter, cut into tablespoons
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
  • Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
  • Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

SPICY LENTIL SOUP



Spicy Lentil Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 cups red lentils, picked over and rinsed
1 serrano chile pepper, chopped (remove seeds for less heat)
1 large tomato, roughly chopped
1 1 1/2-inch piece ginger, peeled and grated
3 cloves garlic, finely chopped
1/4 teaspoon ground turmeric
Kosher salt
1/4 cup roughly chopped fresh cilantro, plus more for topping
1/4 cup Greek yogurt
Naan or other flatbread, for serving

Steps:

  • Combine the lentils and 7 cups warm water in a pot, cover and bring to a boil. Add the chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in the cilantro. Thin the soup with water, if desired, and season with salt.
  • Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup into bowls and top with the yogurt and more cilantro. Serve with naan.

SPICY PUMPKIN SOUP



Spicy pumpkin soup image

Make the most of seasonal squash in the early autumn and try a spicy pumpkin soup. You can toast the seeds, too, and add as a topping

Provided by Anna Glover

Categories     Lunch, Starter

Time 1h35m

Number Of Ingredients 11

1 pumpkin, about 1.5-2kg (save the seeds - toast them in a dry pan to serve)
1tbsp garam masala
2tsp ground coriander
2tsp ground cumin
½-1tsp chilli flakes or powder, plus a pinch
3tbsp olive oil
1 onion, finely chopped
ginger, peeled and finely chopped
2 garlic cloves, finely chopped
900ml veg stock
100ml double cream or crème fraiche, plus extra to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
  • Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
  • When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.

Nutrition Facts : Calories 315 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

SPICY VEGETABLE SOUP



Spicy vegetable soup image

A heart warming vegetable soup, perfect for cold winter nights after work.

Provided by clairefiorentino

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
  • Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.

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

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