COCONUT, YAM, AND LEEK SOUP
Bursting with flavors of coriander and cumin, the sweet coconut balances the leeks and the gorgeous orange yams that have been browned to perfection. Easy, quick, and totally vegan/vegetarian.
Provided by Amy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 46m
Yield 4
Number Of Ingredients 12
Steps:
- Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
- Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
- Ladle soup into serving bowls and garnish with fresh spinach.
Nutrition Facts : Calories 527.6 calories, Carbohydrate 71.8 g, Fat 25.7 g, Fiber 12 g, Protein 7.3 g, SaturatedFat 21.6 g, Sodium 618.6 mg, Sugar 6.4 g
BOBBY FLAY'S LEMON POTATOES
Bobby Flay's restaurants have traditionally centered on the cuisine of the Southwest or of Spain. The menu of his new restaurant, Gato, will encompass regions around the Mediterranean - Spain, yes, but Italy, Provence, Greece, North Africa. "Lots of citrus," he said, like the Meyer lemon in this recipe for crushed potatoes. (The New York Times)
Provided by Jeff Gordinier
Categories easy, quick, weekday, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Meyer lemon vinaigrette: In a medium bowl, whisk together lemon juice and mustard until combined. Slowly add olive oil, whisking until emulsified. Season to taste with salt and pepper. Stir in parsley and oregano; set aside.
- For the potatoes: Put potatoes in a medium saucepan, cover with cold water by 2 inches and add 1 tablespoon kosher salt. Bring to a boil over high heat, reduce to simmer, cover and cook until fork-tender, about 20 minutes. Drain well, return potatoes to the pan and put back over low heat, stirring a few times, to dry well.
- Add crème fraîche, lemon zest, parsley, oregano and chives. Season to taste with salt and pepper. Gently crush with a potato masher until combined. If desired, potatoes may be covered and kept in a warm oven for up to 30 minutes. To serve, transfer to a bowl and drizzle with Meyer lemon vinaigrette while still hot.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 13 grams, Carbohydrate 44 grams, Fat 19 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 690 milligrams, Sugar 3 grams, TransFat 0 grams
POTATO SOUP WITH MEYER LEMONS
Meyer Lemons: not available year-round, November to March general season. Expensive! A twist on a classic taste, from Georgeanne Brennan . . . Chronicle Books, 1996.
Provided by Lalaloob
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan over medium heat, melt the butter. When it begins to foam, add the onions, zest and ginger, and saute until the onions are translucent, about 10 minutes. Add the lemon juice, salt and pepper; continue to saute for 2 to 3 minutes longer.
- Add the water, raise heat to high and bring to a boil. Cover, reduce heat to medium, and simmer until the broth is golden and the onions have almost disintegrated, about 30 minutes.
- Remove from heat and strain through a sieve into a clear container; discard the contents of the sieve. Working in batches, if necessary, combine the strained stock and the potatoes in a blender or food processor and puree until smooth (hand-held-emersion blender works nicely). Transfer the puree to a clean saucepan and bring to a gentle boil.
- Ladle into warmed soup bowls and garnish each serving with a little of the parsley.
- *.
- Alternatively, refrigerate and serve cold.
Nutrition Facts : Calories 341.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 361.3, Carbohydrate 64.6, Fiber 7.2, Sugar 6.1, Protein 7.6
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CREAMY POTATO SOUP RECIPE - LOVE AND LEMONS
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5/5 (60)Total Time 40 minsCategory Soup
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
- Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
- Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
CREAMY MEYER LEMON POTATO LEEK SOUP WITH CANNELLINI …
From pineappleandcoconut.com
Servings 4Total Time 2 hrs 5 mins
- Heat oven to 400 Deg F. Slice the top off a whole bulb of garlic, set on a piece of foil. Generously drizzle the cut end with olive oil and wrap tightly with the foil. Roast for 45-55 minutes or until very soft and starting to caramelize. Let cool enough to handle. Remove all of the roasted cloves and set aside. Prepare vegetables for soup while the garlic is roasting.
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- Remove bay leaves and thyme and either using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender this will have to be done in batches. I use a separate bowl to pour the pureed soup into and once it is all blended then I add it all back to the cooking pot.
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