Spice Swirl Soup

Colorful Ingredients in Spice Swirl Soup

Hearty, spicy and comforting. Soup base is non-dairy and gluten-free. Can be totally vegetarian by using vegetable broth. This recipe utilizes basic cooking techniques of roasting, pureeing and heating on stovetop. The best way to enjoy veggies.

Bowl of Roasted Vegetable Soup

Recipe Prep:
Preheat oven to 450 degrees F.
Food processor (or blender)
Large spoon or spatula
Wooden spoon
Kitchen knife
Vegetable peeler
Cutting board
Pot holders
Large soup pot with matching lid
Measuring cup
Two, large rimmed baking sheets
Parchment paper (for easy clean up)
Assorted veggies to roast

Floating The Spices While Soup Is Cooking In The Pot:
Before "The Swirl" Through The Soup

Ingredents:
Olive oil
Eggplant, small to medium, washed, peeled and cubed
Butternut squash, one small or half of large, peeled and cubed
Carrots, two or three, washed, peeled and cut into disc shapes
Red pepper, one large (washed, seeds taken out, cut into small pieces)
Onion, one large(Vidalia or red onion; peeled and sliced in strips)
Garlic, two cloves, not peeled and left whole
Chicken broth, three cups, boxed or canned, low-sodium
Water, 3-4 cups, cold
Spices: one teaspoon, dried, of the following
Cumin, turmeric, paprika, cinnamon, ginger, Kosher salt.
Red pepper flakes, 1/4 teaspoon
Bay leaves, two whole dried leaves
Kosher salt, added during the cooking process for personal taste.

Preparing to make Spice Swirl Soup:
After the veggies have been washed, dried and cut, put them on the lined baking sheets in one layer so they will roast more efficiently.
Drizzle the cut veggies with some olive oil before roasting.
Sprinkle the veggies with Kosher salt also before roasting.
Roast the veggies in the preheated oven for about 20-30 minutes, until browned.

When veggies have cooled from roasting, puree them in small batches in a food processor or blender along with some of the chicken or vegetable broth (one or the other.) Note: peel the roasted garlic and add to food processor.
After puree of each batch of roasted veggies, put the mixture into large soup pot.
Add remaining water, bay leaves and bring to low boil with cover on the pot.
Once the soup is boiling, turn heat down to low.
Add the spices to float on top of the soup in colorful piles and then with a wooden spoon, begin to slowly swirl around through the spices to blend them into the cooking soup.
Keep tasting the soup and adjust flavor to your liking by adding additional salt. (easier to correct flavor while cooking than adding too much salt at the beginning of the cooking process.)Salt helps with the blending of all the spice flavors.
When the soup is heated sufficiently, it is ready to serve in individual bowls.

Serving suggestions:
Serve with hearty tortilla chips, melting cheese, homemade croutons.
Add any cooked protein leftovers such as: chicken, sausage, ground beef, sauteed shrimp. This makes a complete meal-in-a-bowl.

Spice Swirl Soup tastes even better the next day. Have extra chicken or vegetable broth to loosen the thickened soup or just add more water. This soup freezes well, too.

Enjoy,
The Souper
Spice Swirl Soup

Steak Tips On Grill The Easy Way

Tonight is going to be a meat night. After lots of fish and chicken, sometimes one just enjoys a meat meal. During summer months, what is better than grilling some steak tips? Are you ready for this simple recipe? You will not be disappointed.

Prep: Purchase a good quality cut of meat for steak tips. If not labled at your supermarket, ask the butcher behind the counter to assist you. Have a cutting board used for meat, a sharp knife, a clean plate to bring steak tips to the outdoor grill and another clean plate to bring the cooked steak tips to your dinner table. You should also have a a grill brush, mesh grill rack, oiled or sprayed with olive/canola oil to keep the steak tips from sticking. Suggestion: if your steak tips come in strips, cut them into large cubes for quicker cooking. Don't forget a pair of tongs to turn your pieces of meat. An oven mitt is helpful as well.

Grilling: You do not need to season or marinate good cuts of meat. Do not even salt them first because they will loose their juice. After preheating your grill, using your grill brush to clean the grill, lower temp so meat does not burn. Put the mesh grill with the meat on the heated grill. Turn the pieces of meat when you have them cooked to your liking.

Serving: After the cooked meat is put onto a clean plate, sprinkle some Kosher salt and pepper, let the meat rest on the plate for a few minutes before eating. Cover lightly with foil. This resting time allows for the meat juices to redistribute back into the cooked meat. While the meat is resting, prepare a tossed salad to go along with your steak tips. Additional steamed or grilled veggies is added nutrition to your meal. If you prepare enough steak tips and salad you then have another meal for the next day: cook once, eat twice!

Optional: If you desire to marinate your steak tips before cooking, put the meat cubes in a large plastic food bag and add: olive oil, redwine vinegar, Worcestshire Sauce, Kosher salt and crushed pepper. Some people like to add ketchup also. Dried herbs can be added such as Tarragon and Rosemary. Close the plastic food bag after all ingredients are sealed inside and shake/turn the bag to distribute the marinade. Put the bag into the refrigerator for 15-20 min. Drain and put the cubed steak tips on a plate ready to bring to your grill. Follow grilling instructions above.

You will be amazed at the taste of good cuts of meat grilled in this simple way. No need to dump lots of sauce on them. The true flavor of the grilled steak tips will be pleasing to your palate, I am sure.

Enjoy.

Zucchini & Vidalia Onions

Summertime easy sidedish: Zucchini & Vidalia Onions

Prep: Wash & dry zucchini (s) Take skin off onion(s) Numbers depend on servings. It is a good idea to prepare more than you need for one meal because using leftovers makes meal prep easier for your next meal. Cook once, eat twice!

On cutting board, cut zucchini into small pieces/chunks; chopp onion into small pieces.
Have Kosher salt and ground pepper nearby ready to use.
Have a saute pan or frypan chosen for size required.
Have some good olive oil available to put into frypan (about 1-2 tbs) or as needed for cut veggies.
For some flavor (heat) have some red pepper flakes available (a pinch).
Have wooden spoon available for stirring.

Heat olive oil into frypan on med.high heat; add chopped onions and stir around.
Add sprinkle of salt to bring out juice of onions. When onions are shiny, add chopped zucchini and stir around with cooking onions.
Add some ground pepper and keep stirring the veggies. (lower heat if cooking too fast.)
Sprinkle in the red pepper flakes (to taste).
Ready when zucchini is cooked.

Options: Add cut fresh red peppers (for a nice colorful, healthy dish.)
Use leftover cooked veggies in an eggwhite scramble for breakfast!

No calorie counting for now. Concentrate on veggies, flavor & quick prep.