Thickspicysoup Recipes
THICK & CREAMY UPSIDE DOWN, VEGGIE AND DUMPLING SOUP (SUPER
Just made it up this morning so the family would have dinner to come home to while Im out and about. Its getting to be that soup and casserole time of year again (I love this Fall season!) you can add chicken for a complete meal. I used a box of cooked stuffing mix for the "dumplings" - just cook as directed and pour the soup over the stuffing yumm!
Provided by Laurenhanna
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- heat large pan over med-high heat with oil. add add next 6 ingredients with some salt and pepper to taste, and cook about 7 minutes. Throw the chopped fresh herbs in at the last minute.
- Add water to get any stuff off the bottem of the pan. Then add the soup cans and bring to a boil! Once it's boiling add the uncooked rice and stir for a minute or two. Cover and cook about 40 minutes, or until rice is cooked through.
- Cook the stuffing and spoon the soup over it, serve, and enjoy!
THICK & SPICY SOUP
I hope you enjoy this spicy and hearty soup that was created for RSC 9. Serve with a crusty loaf of white bread and sweet butter.
Provided by Baby Kato
Categories Coconut
Time 2h
Yield 4-8 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in large pot, over medium heat.
- Add fennel seeds, sea salt, orange rind, ginger, garlic, onions, shallots and fry on medium heat for 1 minute, stirring constantly.
- Next add the red curry paste, soya sauce and peanut butter, fry on medium heat for 1 minute, stirring constantly, don't let it burn.
- Quickly add chicken stock, tomato juice, pumpkin puree, brown sugar and cinnamon stick.
- Stir and bring mixture to a boil, lower heat and let simmer 20 minutes.
- Add coconut milk and let simmer another 20 minutes.
- Finally add the carrots, potatoes and crushed tomatoes, let the soup simmer for 40 minutes.
- Once potatoes are tender, remove the cinnamon stick, taste the soup and reseason with salt and/or brown sugar if necessary, according to taste.
- Pour soup into blender and puree until the soup is smooth.
- Garnish with red pepper flakes, finely chopped scallions and diced apricots.
- Serve immediately.
Nutrition Facts : Calories 624, Fat 40.8, SaturatedFat 20.3, Cholesterol 5.4, Sodium 1336.8, Carbohydrate 55.5, Fiber 7.7, Sugar 25.9, Protein 19.1
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