BookSumo Press - Soup Savant 100 Delicious Soup Recipes

Soup Savant 100 Delicious Soup By BookSumo Press All rights reserved Published by http://www.booksumo.com ENJOY THE RECIPES? KEEP ON COOKING WITH 6 MORE FREE COOKBOOKS! Visit our website and simply enter your email addressto join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/ LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Books Publishing Company. Limited Use Of The Books Text Is Permitted For Use In Reviews Written For The Public. Table of Contents Seattle White Bean Soup Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 330.1 Fat 17.3g Cholesterol 21.5mg Sodium 968.6mg Carbohydrates 27.5g Protein 19.1g Ingredients 1/2 lb. organic low sodium chicken broth 2 tbsp olive oil 2 C. cannellini beans 1/2 medium yellow onion, diced 1 lb. kale, rinsed, stems removed, leaves torn 1 medium carrot, diced into pieces 1 celery rib, diced 1 tbsp lemon juice 5 large garlic cloves, minced 1/2 tsp grated lemon zest 1/8 tsp crushed red pepper flakes 1/2 tsp kosher salt 1/4 tsp ground black pepper Directions 1. kale, rinsed, stems removed, leaves torn 1 medium carrot, diced into pieces 1 celery rib, diced 1 tbsp lemon juice 5 large garlic cloves, minced 1/2 tsp grated lemon zest 1/8 tsp crushed red pepper flakes 1/2 tsp kosher salt 1/4 tsp ground black pepper Directions 1.

Place a pot over medium heat. Heat in it 1 tbsp of olive oil. Cook in it the sausage for min. 2. Drain the crumbled sausage and place it aside. 3.

Stir the remaining olive oil into the pot. Cook in it the onion for 3 min. Stir in the celery with carrot. Cook them for 3 min. 4. Add the garlic, pepper flakes, salt and black pepper.

Cook them for 2 min. Stir in the chicken broth. 5. Let them cook over high heat until they start boiling. Lower the heat and stir in the cooked sausage with half of the cannellini beans. 6.

Get a mixing bowl: Mash in it the remaining cannellini beans with a fork slightly. Add it to the soup. 7. Add the kale and let them soup cook for 16 to 22 min over low heat. 8. 9. Enjoy. Enjoy.

Seattle White Bean Soup SUPER EASY Coconut Soup Prep Time: 15 mins Total Time: 40 mins Thai-Style Servings per Recipe: 8 Calories 314 kcal Carbohydrates 17.2 g Cholesterol 86 mg Fat 21.6 g Protein 15.3 g Sodium 523 mg Ingredients 1 pound medium shrimp - peeled and 1 pound shiitake mushrooms, sliced deveined 1/4 C. lime juice 2 (13.5 ounce) cans canned coconut 3 tbsps fish sauce milk 1/4 C. brown sugar 2 C. water 1 tsp curry powder 1 (1 inch) piece galangal, thinly sliced 1 tbsp green onion, thinly sliced 4 stalks lemon grass, bruised and 1 tsp dried red pepper flakes chopped 10 kaffir lime leaves, torn in half Directions 1. Cook shrimp in boiling water until tender. 2.

Put coconut milk, water, lime leaves, galangal and lemon grass in a large sized pan and heat it up for about 10 minutes before transferring the coconut milk into a new pan, while discarding all the spices. 3. Heat up shiitake mushrooms in the coconut milk for five minutes before adding lime juice, curry powder, brown sugar and fish sauce into it. 4. When you want to serve it, heat up the shrimp in this soup for some time before pouring this into serving bowls. uncooked brown rice 3 tbsps fish sauce 2 C. water 2 tbsps soy sauce 3 tbsps olive oil 3 Thai chili peppers 1 sweet onion, chopped 2 tbsps chopped fresh lemon grass 4 cloves garlic, minced 1 tbsp Thai pepper garlic sauce 1/4 C. chopped fresh ginger root 1 tsp saffron 1 C. chopped carrots 3/4 C. plain yogurt 4 C. chopped broccoli fresh cilantro, for garnish 1 red bell pepper, diced 1 (14 ounce) can light coconut milk 6 C. vegetable broth 1 C. white wine Directions 1. white wine Directions 1.

Bring the mixture of rice and water to boil before turning the heat down to low and cooking for 45 minutes. 2. Cook ginger, carrots, garlic and onion in hot olive oil for about five minutes before you add broccoli, coconut milk, broth, wine, soy sauce, Thai chili peppers, red bell pepper, lemon grass, fish sauce, garlic sauce, and saffron into it and cook for another 25 minutes. 3. Now blend this soup in batches in a blender until you get the required smoothness. 4.

Mix yoghurt and cooked rice very thoroughly with this soup. 5. Garnish with cilantro before you serve. Vegetable Soup In Thailand A UNIQUELY Simple Cumber Prep Time: 15 mins Total Time: 45 mins Soup with Thai Servings per Recipe: 4 Roots Calories 67 kcal Carbohydrates 6.8 g Cholesterol 3 mg Fat 4 g Protein 1.7 g Sodium 702 mg Ingredients 1 tbsp vegetable oil 1 tsp white sugar 3 cucumbers, peeled and diced salt and ground black pepper to taste 1/2 C. chopped green onion 2 1/2 C. chicken broth 1 1/2 tbsps lemon juice Directions 1.

Cook cucumber in hot olive oil for about 5 minutes before adding green onions and cooking for another five minutes. 2. Add chicken broth, sugar and lemon juice into it before bringing all this to boil. 3. Turn down the heat to low and cook for another 20 minutes before adding salt and black pepper according to your taste. Serve. Serve.

A Uniquely Simple Cumber Soup with Thai Roots Charongs Favorite Thai Soup Prep Time: 15 mins Total Time: 45 mins of Ginger Servings per Recipe: 4 Calories 415 kcal Carbohydrates 7.3 g Cholesterol 29 mg Fat 39 g Protein 14.4 g Sodium 598 mg Ingredients 3 C. coconut milk 2 tbsps sliced green onions 2 C. water 1 tbsp chopped fresh cilantro 1/2 pound skinless, boneless chicken breast halves - cut into thin strips 3 tbsps minced fresh ginger root 2 tbsps fish sauce, or to taste 1/4 C. fresh lime juice Directions 1. Bring the mixture of coconut milk and water to boil before adding chicken strips, and cooking it for three minutes on medium heat or until you see that the chicken is cooked through. 2.

Now add ginger, green onions, lime juice, cilantro and fish sauce into it. 3. Mix it well and serve. Charongs Favorite Thai Soup of Ginger A THAI Soup of Veggies Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 5 Calories 310 kcal Carbohydrates 22.9 g Cholesterol 55 mg Fat 22.4 g Protein 8.5 g Sodium 147 mg Ingredients 1/4 C. butter 1 pinch salt 6 tomatoes, peeled and quartered 2 1/2 C. chopped fresh cilantro leaves 1 bay leaf 1 tbsp chopped fresh basil (preferably 5 tbsps heavy whipping cream (optional) Thai basil) 1 tbsp lime juice Directions 1. chopped fresh cilantro leaves 1 bay leaf 1 tbsp chopped fresh basil (preferably 5 tbsps heavy whipping cream (optional) Thai basil) 1 tbsp lime juice Directions 1.