Category Archives: Soups

I recreated this recipe from Vancouver’s Burgoo restaurant. It was fabulous at the restaurant and it was fabulous when I made it!
Here goes:

Saute until translucent three cloves of garlic  and two finely diced Spanish onions. Add three cans of San Remo crushed tomatoes. Add one litre or tetra pack of veggie broth. Salt and pepper to taste. Add one or two cups of fine red wine. Probably best to add one, let it cook and taste it for balance. Add one to two heaping tbsp of brown sugar. Again, add the first table spoon, taste it for balance making sure it’s not too sweet. If it needs more,  then add the second tbsp.

Simmer for 45 minutes over medium heat. Serve with olive oil drizzled over top and if you’re big on basil add some freshly minced basil. Serve with salad and chunky bread.

I got this great soup recipe from Gayle at skating. She is my new soup sensei.

Ingredients:

8 c. vegetable stock
2 T. vegetable oil
1 onion, finely diced
2 bay leaves
8 garlic cloves
2 T. minced ginger
2 jalapeno peppers, seeded
1 red pepper
6 ripe tomatoes
1 t. each, cumin seed, coriander seed, paprika, garam masala
1/4 t. cracked pepper
1/8 t. turmeric
3 c. canned chick peas
1/4 c. prepared mango chutney
1/2 can coconut milk
1/2 bunch cilantro, minced

*1* Heat the oil in a coup pot and add onion, 1 tsp salt and bay leaves.
Saute until the onions are soft and golden. Meanwhile, place the garlic,
ginger, jalapenos, pepper and tomatoes in a food processor and pulse until
the vegetables form a rough puree. Set aside.

*2* Next, grind the cumin and corianer seeds. Add these and all remaining
spices to the
sauteed onions and continue cooking and stirring for 5
minutes. Add the vegetable puree and another teaspoon of salt and simmer
until small blobs of oil pool on the surface. Add the chick peas and stock
and bring to a simmer. Cook several minutes, then add the chutney and
coconut milk. Using a potato masher, gently mash the chick peas against the
bottom of the pot to beak them up slightly and thicken the soup. Simmer and
season to taste with salt and cracked pepper. Add chopped cilantro just
before serving.

Serves 8