This is a power-packed soup made with antioxidant-rich winter squash, carrots, red lentils, ginger, garlic, and immunity-boosting spices. It’s a rich, flavorful soup and the spices can be adjusted to suit your personal taste. I roast the vegetables for a deep, caramelized flavor that pairs …
All it took was a few days of cool weather to make me start thinking of soup, so what better way to kick off the fall season than this delicious salmon bisque? Enjoy!
This delicious soup has layers and layers of flavor with a little bit of sweet and a little bit of heat. Packed with shrimp and scallops, this is a perfect pescatarian soup. It’s salty, sweet, hot, smooth, creamy, luscious, and yet filling, thanks to the seafood protein that’s added in the final few minutes (okay, plus all the veggies I packed in).
I always have a tendency to overpack my soups to the point of overflowing but they’re such a great way to showcase veggies so why not load up when you can? In this rendition of my soup, I added sweet bell pepper, asparagus, and broccolini but it’s really lovely with a variety of vegetables so be sure to substitute your own favorites.
Coconut Curry Soup with Shrimp, Scallops, and Vegetables Recipe
2 Tablespoons canola oil (I use non-GMO canola oil but you can also substitute coconut oil, grapeseed oil, or peanut oil)
1/2 sweet red bell pepper, thinly sliced (use orange or yellow pepper for a substitute)
12 asparagus spears, bottoms peeled or removed, cut into 1 1/2 inch pieces
3 broccolini stems, cut into 1-inch pieces
3 cloves garlic, minced
1-inch chunk of fresh ginger, minced
6 cups vegetable stock
1 Tablespoons green curry paste
1 14oz. can unsweetened coconut milk
2 Tablespoons soy sauce
3 teaspoons fish sauce (I like Red Boat brand)
1 Tablespoon brown sugar (not packed)
1 lb. large shrimp, shelled and deveined
12 oz, sea scallops, cut in half (be sure to remove the small muscle from the sides and discard)
Juice of 1-2 limes, about 1 tablespoon
4 scallions, thinly sliced
6-8 fresh basil leaves, thinly sliced
Directions
In a large stockpot over medium heat, heat the oil for about 2 minutes.
Add bell pepper, asparagus, and broccolini and stir well.
Saute for 5 minutes, stirring occasionally.
Stir in garlic and ginger and cook 2 minutes more, stirring occasionally.
Add stock, curry paste, coconut milk, soy sauce, fish sauce, and brown sugar and stir well.
Bring to a simmer and then let simmer for about 5 minutes, to really let the flavors come together.
Stir in shrimp and scallops and cook for 5 minutes more.
Remove from heat.
Stir in fresh lime juice, sliced scallions, basil and serve.
There are so many substitutions and/or additions you can make with this soup so please, please, don’t be afraid to play around with it. As I’ve already mentioned, feel free to mix up the veggies to suit your taste. If you’re not concerned about keeping this a pescatarian dish, chicken stock can be substituted for the veggie stock. I love the fresh taste of green curry paste in this but it’s also divine with red curry paste. If you only have bay scallops, you can certainly use them here. Sea scallops add a meatier feel to this but who doesn’t love bay scallops? They’re just as delicious, just a little lighter taste.
If you want to make this a shellfish-free soup, add some meaty cod, bass, or other white fish to it; just be sure to cut it into chunks before stirring it in at the end. I love fresh basil with this but another delicious option is cilantro, so you can even mix up the herbs here.
If you love your food spicy, don’t be afraid to add in a little more curry paste, just be sure to do it in small increments so you don’t end up with an inferno. I do have to say that the lime juice at the end really brightens this up and brings it all together. Can you do without it? Sure..but don’t unless you have to.
So there you go…a delicious seafood coconut curry soup with vegetables. Delicious, right? Okay, so it may be more like a coconut curry stew when you’re done but trust me when I tell you that you’ll love it anyway.
Potatoes, Leeks, and Broccoli come together for a creamy, dreamy soup, no dairy required. This soup is rich & luscious; perfect on a chilly day served with some warm bread.
I struggled just a little bit with what to call this. Miso soup with vegetables and udon noodles? Udon noodle bowl with miso and veggies? Umami bowl with vegetables and noodles? Miso soup for the soul? Restorative soup for your immune system and mental state of health so that you can get back to feeling human again? Okay, that last one may be a little over the top but in a sense, it’s true.
I’ve had a stressful few weeks and am also feeling a little sad that summer is, once again, sliding past me. Whenever I feel like I need an energy and immune system boost, I whip up a quick pot of something packed with veggies and/or miso and/or noodles and/or beans. Eating a power-packed bowl of goodness always puts me in a better place, both physically and mentally.
The beauty of miso is that it’s a fermented food, so it’s jam-packed full of probiotics. The key to enjoying these benefits is to not boil it or heat it to an extreme heat. It’s important to add the miso at the end of the cooking time so you can reap its benefits.
I’ve already shared my Miso Soup with Shitake Mushrooms and Tofu Recipe, which is another delicious way to enjoy miso. This a recipe for 2-4 people depending on the serving size, but you can easily double it.
Don’t be discouraged by the odd ingredients or multiple steps. The ingredients can all be found at your local Asian grocery store or delivered to your doorstep via Amazon. (please use smile.amazon.com when ordering from Amazon and use it to donate to your favorite worthy cause). You’ll find you’ll use these ingredients again and again once you realize how easy they are to work with and the incredible flavor they pack into a dish. This soup actually comes together pretty quickly despite the multiple steps. Personally, I find prepping the veggies the most labor-intensive part which you can easily side-step by just slicing or dicing them. The rest of this is a breeze and you can easily make this whole dish in under an hour.
Let’s give a go, shall we? I think you’ll feel a lot better once you’ve slurped up some of this delicious soup. 🙂 Keep in mind that all measurements are approximate…if you want a few more or a few less noodles, or a few more or a few less vegetables, have at it.
Miso Soup Bowl with Vegetables and Udon Noodles Recipe
About 3 oz. udon noodles
2 tablespoons dried wakame (a type of seaweed)
2 1/2 – 3 inch piece kombu (also a type of seaweed/kelp)
1/2 cup bonito flakes (flakes of dried, smoked bonito fish)
2 tablespoons white (shiro) miso
1 clove garlic, minced
1 thin carrot, ends removed and peeled, cut in half lengthwise and julienned into about 1 1/2 inch pieces (I used an heirloom purple carrot here, which turned a gorgeous golden black when cooked)
1/2 small zucchini, ends removed, cut in half lengthwise and julienned into about 1 1/2 inch pieces
4 asparagus spears, tough ends peeled, cut in half lengthwise and julienned into about 1 1/2 inch pieces
4-5 medium portobello mushrooms, quartered or sliced
2 scallions, white and tender green only, ONE cut in half lengthwise and julienned into about 1 1/2 inch pieces and ONE thinly sliced for serving
Directions
In a stockpot of water, cook udon noodles for about 12 minutes and then drain in a colander and rinse under cool water. Set aside. (you’re going to reuse the pan to make the soup).
While you’re getting the water hot and noodles cooked, place dried wakame in a bowl, add 2 cups hot water, stir and set aside for 20 minutes to reconstitute.
When kombu is done reconstituting (you’ll be amazed at how much this stuff expands) drain well and chop
In another stockpot, add 4 cups water and the piece of kombu.
Bring just to a boil over medium heat, shut off heat, stir in bonito flakes, cover and let sit 10 minutes. This is the dashi that will become the base of the soup.
When cooled, drain the dashi into a bowl through a fine-mesh colander lined with paper towels. Discard solids.
Scoop out 1/4 cup of your dashi into a deep mug or measuring cup, add miso and whisk well until miso has dissolved.
Add remaining dashi to empty pot you cooked the noodles in (you’ll add the miso dashi at the very end) and garlic and heat over medium heat.
When dashi starts to simmer, add all of your veggies, bring back to a simmer and cook for about 10 minutes.
Add chopped kombu and cooled noodles and heat through, about 3 minutes.
Stir in reserved miso broth, cover, remove from heat and let stand 10 minutes.
Stir well again before ladling into serving bowls.
Sprinkle with sliced scallion and serve.
You have a lot of options with this soup, so don’t be afraid to play around with it. You can add whatever veggies you prefer, just make sure they’re all cut into uniform sizes so they cook evenly and quickly. Soba and rice noodles work just as well in this soup and, if you don’t have any of them, add some cooked and cooled vermicelli.
In case you haven’t noticed, it’s summertime, which makes me a happy woman! Last year I featured a celebration of summer garden tomatoes by featuring some recipes made with fresh garden tomatoes. My celebration included a couple of chilled gazpacho recipes, including my Garden Heirloom …