Meal Prep Monday: All About Soup

Ingredients:

• 2 tbsp sesame oil
• 8 spring onions, thinly sliced (keep some for garnish)
• 2 tbsp coriander stalks, finely chopped
• 4 cloves garlic, minced
• 2 inches ginger, grated
• 3 tbsp white miso paste
• 2 tbsp light soy sauce
• 2 chicken stock cubes
• 12 dried shiitake mushrooms
• 4-6 cups water (depending on how brothy you like it)
• 1 can (13.5 oz) coconut milk
• 14.8 oz ramen noodles
• Salt and pepper to taste
• Optional toppings: Soft-boiled eggs, sliced radishes, bean sprouts, and lime wedges

Instructions:

1. Soak the dried shiitake mushrooms in hot water for about 15-20 minutes until tender. Once rehydrated, slice them thinly.
2. In a separate bowl, dissolve the miso paste in a small amount of warm water to create a smooth mixture.
3. Slice the spring onions, separating the green parts for garnish.
4. Grate the ginger and mince the garlic.
5. In a large pot, heat the sesame oil over medium heat. Add the white parts of the spring onions, coriander stalks, garlic, and ginger. Sauté until fragrant.
6. Add the dissolved miso paste and soy sauce to the pot. Stir well to combine the flavors.
7. Crumble the chicken stock cubes into the pot and mix. Pour in the water and bring the mixture to a gentle boil.
8. Add the sliced shiitake mushrooms to the pot. Allow the broth to simmer for about 15-20 minutes, letting the mushrooms infuse their rich flavor.
9. Pour in the coconut milk and stir. Adjust the seasoning with salt and pepper to taste.
10. Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
11. Divide the cooked noodles among four bowls. Ladle the hot coconut miso broth over the noodles.
12. Garnish the ramen with the reserved green parts of the spring onions and additional toppings like soft-boiled eggs, sliced radishes, and bean sprouts if desired.
13. Serve hot with lime wedges on the side.

Ingredients:

• 3 ½ cups peeled and diced potatoes
• 3 ¼ cups water
• ¾ cup diced cooked ham
• ⅓ cup diced celery
• ⅓ cup finely chopped onion
• 2 tablespoons chicken bouillon granules
• 1 teaspoon ground white or black pepper, or to taste
• ½ teaspoon salt, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Instructions:

1. In a stockpot, combine potatoes, water, ham, celery, and onion. Bring the mixture to a boil and simmer over medium heat until the potatoes are tender, approximately 10 to 15 minutes. Stir in chicken bouillon, pepper, and salt.

2. In a separate saucepan over medium-low heat, melt butter. Add flour and cook and stir until thickened, about 1 minute. Whisk in milk and continue to cook and stir until the mixture reaches a thick consistency, approximately 4 to 5 minutes.

3. Pour the milk mixture into the stockpot, and cook and stir until the soup is warmed through.

Ingredients:

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• Salt and freshly ground black pepper to taste

Instructions:

1. In a Dutch oven over medium-high heat, cook bacon until evenly browned, turning occasionally, for 5 to 10 minutes. Remove bacon and set aside. Drain bacon pieces on paper towels, reserving 1/4 cup of bacon grease.

2. In the same Dutch oven, cook celery and onion in the reserved bacon drippings until the onion is soft and translucent, about 5 minutes. Stir in garlic and continue cooking for 1 to 2 minutes.

3. Add cubed potatoes, tossing to coat. Sauté for 3 to 4 minutes. Return bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until potatoes are tender, 15 to 20 minutes.

4. In a separate skillet over medium heat, melt butter. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.

5. Bring the cream mixture to a boil and cook, stirring constantly, until thickened, about 5 minutes. Add the cream mixture to the potato mixture; stir to combine.

6. Transfer about half of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.

7. Serve hot, topped with the reserved bacon pieces.

Ingredients:

• 2 large red bell peppers, roasted, peeled, and chopped
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups diced potatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded Gouda cheese
• 1 cup heavy cream
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place whole red peppers on a baking sheet and roast until the skin is charred, turning occasionally, for about 25-30 minutes.
2. Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel, remove seeds, and chop the roasted peppers.
3. In a large pot, heat olive oil over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 2 minutes.
4. Pour in the vegetable broth, add diced potatoes, roasted red peppers, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender in batches, blending until smooth. Be cautious with hot liquids in a blender; allow them to cool slightly.
6. Return the soup to the pot over low heat. Stir in shredded Gouda cheese until melted. Pour in the heavy cream and continue to heat until the soup is warmed through.
7. Ladle the bisque into bowls. Garnish with chopped fresh parsley if desired.

Ingredients:

• 4 cups fresh corn kernels (about 6-8 ears)
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup cotija cheese, crumbled
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and jalapeño, and cook for an additional 2 minutes.

2. Add fresh corn kernels to the pot and stir well to combine with the onion mixture. Cook for 5-7 minutes, allowing the corn to caramelize slightly.

3. Pour in the chicken or vegetable broth, ensuring that the corn is submerged. Season with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.

4. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes, allowing the flavors to meld.

5. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.

6. Stir in the heavy cream and cotija cheese until the cheese is melted and the soup is creamy.

7. Adjust the seasoning if necessary. Serve the Mexican Street Corn Soup hot, garnished with chopped fresh cilantro, and accompany it with lime wedges for a burst of citrus flavor.

Ingredients:

• 1 pound (about 500g) assorted mushrooms (cremini, shiitake, button), sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme leaves, fresh or dried
• 4 cups vegetable or chicken broth
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, melt butter and olive oil over medium heat. Add chopped onions and sauté until softened, about 5 minutes.

2. Add sliced mushrooms to the pot and cook until they release their moisture and become golden brown, approximately 8-10 minutes.

3. Stir in minced garlic and thyme leaves, cooking for an additional 2 minutes until fragrant.

4. Sprinkle flour over the mushroom mixture and stir well to combine. Cook for 2-3 minutes to eliminate the raw taste of the flour.

5. Pour in the vegetable or chicken broth, stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes.

6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.

7. Stir in the heavy cream, and season with salt and pepper to taste. Simmer for an additional 5-7 minutes, allowing the flavors to meld.

8. Adjust the consistency and seasoning if necessary. Serve the Creamy Mushroom Soup hot, garnished with fresh parsley.

Ingredients:

• 4 cups fresh peas, shelled
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 leeks, white and light green parts, sliced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup heavy cream (optional)
• Fresh mint leaves, chopped, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions, leeks, and celery. Sauté until the vegetables are softened, about 5 minutes.

2. Add minced garlic and cook for an additional 2 minutes until fragrant.

3. Stir in fresh peas and thyme leaves. Cook for 3-4 minutes, allowing the peas to brighten in color.

4. Pour in the vegetable or chicken broth, ensuring that the peas are fully submerged. Bring the mixture to a gentle boil.

5. Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the peas are tender.

6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer a portion of the soup to a blender, blend, and return it to the pot.

7. Season the soup with salt and pepper to taste. Stir in butter for added richness.

8. If desired, swirl in heavy cream for a luxurious touch.

9. Ladle the Fresh Pea Soup into bowls. Garnish with chopped fresh mint.