Creamy Cauliflower and Red Lentil Soup

This is a gorgeous and flavorful fall soup. Even though it is very creamy, thanks to blending, there is no cream in it except the soup cream you garnish it with. Fresh ginger and a pinch of cayenne give it that touch of warm that is perfect for colder winter.

Wouldn't that make a beautiful starter for Thanksgiving? Or just great meal with some bread on a busy weeknight? It is really complimented with rolls or pretzels with poppy seeds on them. You can make this ahead of time too since I think it was even better a day or two later.

Creamy Cauliflower and Red Lentil Soup

1 T unsalted butter
1 T olive oil
1 medium yellow onion, chopped
1/2 T fresh peeled, minced ginger
2 carrots, peeled and chopped
1 small head of cauliflower, chopped (about 2 - 2 1/2 cups)
1 c red lentils
6 c water
1 t ground mustard
1 t coriander
2 t turmeric
pinch or two of cayenne
salt
sour cream

In a large heat pot heat the butter and olive oil over medium hight heat. Add the onion and ginger. Sauté until the onion is starting to become translucent. Add all the remaining ingredients except the salt and sour cream. Bring to a boil. Reduce heat and simmer, uncovered for 20 - 30 minutes, until the vegetables and lentils are tender. Use an immersion blender, blender or food processor to blend to desired creaminess. We got our almost blended, but left a few chunks of vegetables for texture. Salt to taste.

Serve garnished with sour cream.

Makes 6 servings.

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski

Thai-Inspired Chicken, Cabbage and Noodle Soup

This was another dish inspired by leftovers and what was in the fridge. Basically, I had some roast chicken that needed to be used up, plus a head of cabbage. I don't know why, but that just seemed like a start to an Asian soup to me. Add the fact, I had some fresh ginger and my path was clear.

The ingredient that really makes this dish is the Thai Sweet Chili Sauce. It gives it a wonderful sweet and spicy flavor (very mildly spicy). A touch of lime juice added a little but of needed sour. What you end up with is a different take on a comforting chicken noodle soup that has a great fresh, almost lightness, to it.

Thai-Inspired Chicken, Cabbage and Noodle Soup
4 c chicken stock
1 t minced fresh ginger
2 green onions, sliced, white and green parts separated
1 carrot, sliced thin
3 T Thai sweet chili sauce
1/2 t soy sauce
2 t lime juice
2 c cooked chicken, cut into bite-sized pieces
small cabbage, cored and cut into approximately 2 inch piece, about 2 - 3 cups
3 - 4.5 oz thin rice sticks (3 for 2 servings and 4.5 for 3)
salt

In large soup pot, stir together the stock, ginger, white part of the green onions, carrots, Thai sweet chili sauce, soy sauce and lime juice. Bring to a boil. Reduce heat and simmer until the carrots soften slightly. Add chicken and cabbage. Cook until cabbage wilts a little. Taste for salt and add if needed.

Meanwhile put the rice sticks into a heat proof bowl, I like to break them up a little. Cover with boiling water. Let sit for about 8 - 10 minutes until the noodles are softened, stirring occasionally.

Drain the noodles and divide between bowls. Pour soup on top of the noodles. Sprinkle with green onion greens.

Makes 2 very large or 3 smaller servings (Matt and I ate almost the whole thing ourselves, but it could have easily been divided between 3.)

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted. © 2007-2013 Kathy Lewinski