No cuisine brings spices together quite like Indian cuisine: the warm spices like coriander, cumin, cinnamon, turmeric and pepper, and the blends of curry powder and garam masala. These, along with garlic, onions and sometimes ginger, characterize the most popular Indian-spiced soups and curries like this butter chicken from No Recipes. At first glance, many Indian recipes look complicated, with long lists of ingredients, but the method for cooking them is not complicated at all. Toast and grind the spices, make a paste with onions and garlic, add the main ingredients and liquid. That's all there is to it. Cook these recipes on the stove top, or in your slow cooker.
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Vegetable soups have the power to cure whatever ails you -- low energy, too much snow, late nights at work -- but, let's face it, a bowl of vegetables in broth can be a bit thin and unsatisfying. Quinoa to the rescue! Quinoa thickens without adding any strong flavor, and it does so with just a few minutes of cooking in recipes like this spiced quinoa vegetable soup, from Everyday Maven. Pure quinoa is gluten-free (be sure to read package labels, to make sure the quinoa is not packaged in a facility that packages wheat products), which makes it handy to keep in your pantry.
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What's more comforting in the bleak midwinter than a baked potato? You guessed it: a baked potato soup. Whether you start with raw potatoes or leftover baked potatoes, soups like this baked potato soup, from Eat at Home, are sure to please everyone on your snow shoveling crew. Potatoes are on sale at the market this week, in advance of St. Patrick's Day. Add in cheese or bacon, greens or hot peppers, and you won't always need cream to make the soups smooth and rich and creamy. Note that potato soups don't freeze very well, so if you're fixing a large batch, invite some friends to share it -- and maybe they'll help shovel the snow, too.
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