Potato Kale Soup

Adapted from The Greens Cookbook by Deborah Madison

1 bunch kale, washed, stemmed, and chopped into 2-inch pieces
3 tablespoons olive oil
1 medium red or yellow onion, diced into ½ inch squares
6 cloves garlic, peeled and sliced
1 small red chili, seeded and minced
1 bay leaf
1 teaspoon salt
4 medium red potatoes (about 1 pound), scrubbed and diced into ½ inch cubes
7 cups water or stock
Sour cream (optional)


  1. Heat the olive oil in a soup pot, add the onion, garlic, chili, bay leaf, and salt, and cook over medium-high heat for 3 or 4 minutes, stirring frequently. Add the potatoes plus a cup of the water or stock. Stir together, cover, and cook slowly for 5 minutes.
  2. Add the kale, cover, and steam until it is wilted, stirring occasionally. Pour in the rest of the water or stock, bring to a boil, and then simmer slowly, covered, until the potatoes are quite soft, 30 to 40 minutes.
  3. Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or puree a cup or two of the soup in a blender and return it to the pot.
  4. Taste the soup for salt and add a generous grinding of black pepper. If possible, let the soup sit for an hour or so before serving to allow the flavors to further develop. If desired add a spoonful of  sour cream.

Miso Soup with Spicy Tofu & Shiitake Mushrooms


Adapted from the Boujon Gourmet, http://bojongourmet.com/2014/01/miso-and-soba-noodle-soup-with-roasted/

3 tablespoons toasted sesame oil
4 tablespoons tamari
2 – 4 teaspoons hot sauce
8 ounces extra-firm tofu, cut in ½” cubes
¾ pound shiitake mushrooms, stems discarded, caps thinly sliced
2 quarts water
¾ cups red miso
2 medium green onions, whites and green parts thinly sliced
1 medium carrot, shredded
8 ounces dry soba noodles


Miso broth:
Pour the water into a large saucepan over medium heat. When the water is hot but not yet simmering, stir in the miso. Bring the soup almost to a simmer, stirring constantly to dissolve the miso. Do not let the soup boil.

Preheat oven to 350ºF.

Roasted tofu and shiitake mushrooms:
Place the tofu in a bowl and toss with 1 tablespoon each of sesame oil and tamari, and 1-2 teaspoons of hot sauce. Spread tofu on a rimmed baking sheet and roast until hot and slightly crisp on the outside, tossing once or twice, about 10-15 minutes.

Place the shiitakes in a bowl and toss with the remaining 2 tablespoons each sesame oil and tamari. Spread mushrooms on a rimmed baking sheet and roast until tender and shrunken, tossing once or twice, about 10-15 minutes.

Bring a large pot of salted water to a boil. Add the soba noodles and cook for about 5 minutes (or until tender). Run under cold water, toss with a teaspoon or two of sesame oil and place in a serving bowl (or divide into four large soup bowls.)
Nestle the roasted tofu and shiitakes next to the noodles within the serving bowl(s) along with grated carrot and green onions.

Ladle hot miso broth over noodles, tofu and mushroom mixture and serve immediately.

Spicy Black Bean Soup

Adapted from Jenny Breen’s “Southern-Style Squash Chili” (Cooking up the Good Life)

1 cup dried black beans (soaked in water overnight)
2 bay leaves
2 tablespoons olive oil
1 medium onion, diced
1 large sweet potato, scrubbed and diced
4 cups water or stock
2 teaspoons cumin
2-3 teaspoons chili powder
1 teaspoon thyme
2 cloves garlic, minced
1 teaspoon salt
2 large tomatoes, diced (or 1 – 15 ounce can, diced)
1 cup frozen corn
2 cups kale, chopped (or other greens)
2 tablespoons tomato paste


  1. Place soaked beans in a pot, cover with water, add a couple of bay leaves, and bring to a boil. Reduce heat to a simmer and leave to cook for up to an hour, or until tender. Set aside.
  2. Meanwhile, heat oil in stockpot over medium heat. Sauté onions until soft (about 5 minutes) add tomato paste,herbs, spices, and salt, and cook for an additional 3-5 minutes.
  3. Add chopped yam and  2 cups water and simmer until the yam is tender (about 10-15 minutes)
  4. Add remaining water, cooked black beans, tomatoes, corn, and greens, and simmer for another 20-25 minutes.

French Cauliflower Soup


Adapted from Je sais cuisiner by Ginette Mathiot

1 head cauliflower, cut into florets, cut stem into ½ inch thick pieces
2 tablespoons olive oil
4 cups chicken broth
2 egg yolks, slightly beaten
2 Tablespoons butter
Salt and white pepper to taste
Fresh chives or scallions, slivered (optional)


  1. Preheat oven to 375 degrees F.
  2. Toss cauliflower in olive oil and salt and pepper. Place cauliflower on a baking sheet and bake in preheated oven for 20-25 minutes.
  3. Meanwhile, gently heat chicken stock in saucepan. When cauliflower is ready (tender), add it to the stock, and with an immersion blender, puree the cauliflower with the stock and simmer for 10 minutes.
  4. Just before serving, quickly stir the beaten egg yolks into the soup, then stir in the butter. Adjust seasonings.
  5. Garnish with fresh chives or slivered scallions (if using).

Cream of Tomato Soup

From Silver Palate New Basics Cookbook by Sheila Lukins, Julee Rosso

2 – 28 ounce cans diced tomatoes, or about 4 pounds fresh, peeled, diced
2 tablespoons olive oil
1 large onion, diced medium
2 carrots, sliced
3 cloves garlic, chopped
2 tablespoons fresh basil chiffonade
4 cups chicken broth
1 cup whole milk
1 cup heavy cream
Salt and pepper to taste


  1. Saute onions, carrots, and garlic in the olive oil, until limp, about 10 minutes.
  2. Add remaining ingredients, except cream. Bring to a boil. Turn heat down and cover with lid tilted slightly, simmer for 45 minutes.
  3. Puree the soup with an immersion blender.
  4. Once soup is completely smooth, add the milk and cream and heat through. Adjust seasonings.

Serves 6

Chicken and Rice or Noodle Soup

½  cup long grain brown rice OR  4 oz. whole wheat linguine
4 – 6 cups chicken stock
3 cups pre-cooked chicken (extra from Rotisserie chicken, or oven-baked parts)
1 T olive oil
2 medium carrots, sliced into ½ inch rounds
1 stalk of celery including leaves, sliced
2 T parsley, minced
1 teas. salt
Pepper to taste


  1. While the stock is simmering, put on the rice. Cook rice in 1½ cups of water. Bring to a boil, reduce heat and simmer for 30 minutes. (If using linguine, prepare the vegetables that will be added to the soup first.)
  2. For the vegetables, heat the olive oil in a 10-inch sauté pan. Add sliced carrots and celery and sauté until slightly softened – not browned. Remove from heat, add minced parsley and set aside until stock is ready.
  3. Prepare linguine, if using. Bring salted water to a boil, add linguine and cook for 8 – 10 minutes, pasta should be al dente.
  4. Add sauté vegetables, rice (or linguine) to the strained stock. Add salt and pepper to taste.
  5. Heat soup over low heat until heated through.   

Chicken Stock, two ways

Carcass Method
Makes 4-6 cups

1 whole chicken carcass w/some meat still on it, broken into pieces
1 large onion, peeled and quartered
2 large carrot, chopped into large pieces
1 large celery stalk w/leaves, chopped into large pieces
4-6 garlic cloves, cut in half
4-8 parsley sprigs, whole
2 quarts cold water
Black or white pepper

(Alternatively, could used several cups of clean vegetable scraps, celery, onions, peelings from carrots or potatoes, etc.)


  1. Place all ingredients into an 8-quart stock pot, add 2 quarts of cold water to cover the carcass and other ingredients.
  2. Bring all ingredients to a boil, reduce the heat and simmer, uncovered for 1 – 1 ½ hours.  Skim any foam that rises to the top and discard.
  3. Strain stock through a cheesecloth or very-fine mesh sieve into a 6 quart soup pot.

Chicken Parts Method
Makes 4-6 cups

2 lbs chicken wings (legs & thighs work, too)
1T olive oil
1 large onion, peeled and chopped
2 large carrot, chopped into large pieces
1 large celery stalk w/leaves, chopped into large pieces
4 – 6 garlic cloves, chopped
4 – 8 parsley sprigs
2 quarts cold water
Salt & Pepper to taste


    1. Chop chicken parts into 2 – 3 inch pieces.
    2. Heat olive oil in 8–quart stock pot, add onion, carrot, celery, garlic, and parsley and sauté until onion is translucent, and the vegetables have slightly browned.
    3. Add chicken pieces, water, salt and pepper. Bring ingredients to a boil, reduce heat and simmer, uncovered for 1- 1 ½  hours. Skim any foam that rises to the top and discard.
    4. Strain stock through a cheesecloth or very-fine mesh sieve into a 6 quart soup pot.