Recipes: try a new soup

eightWest

GRAND RAPIDS, Mich. (WOOD) Nothing hits the spot on a cold winter day like a steaming hot bowl of homemade soup. If you’re in the mood for a few new recipes, Chef Mark Kingshott has you covered! The “All in One Chef” shares three of his favorites.

Butternut Squash and Chicken Curry Puree

  • 1 lb. chicken
  • 1 tsp. tandoori seasoning (optional)
  • 1 Tbsp. sesame oil
  • 2 lbs. butternut squash, cubed
  • ½ large onion, diced
  • 3 cloves of garlic, chopped
  • 2 tsp. chopped ginger
  • 1 ½ Tbsp. curry powder
  • 32 oz. unsalted chicken stock
  • 1 can lite coconut milk
  • Juice of 2 limes
  • 12 oz. snap peas, trimmed and cut into ¼ inch lengths
  • 2 Tbsp. fresh cilantro leaves
  1. Heat oven to 375. Place chicken on sheet pan and season with salt, pepper, and optional tandoori seasoning. Cook for 20 minutes or until internal temp is 165 degrees. Remove from oven and let cool. Once cool, cut into bite sized chunks or shred. Set aside.
  2. In a stock pot, heat sesame oil and add onion, garlic, ginger, and butternut squash. As vegetables begin to soften, toss in curry powder and cook for one minute. Add chicken stock and cook until squash in mushy.
  3. If you have a stick blender, puree soup until smooth. Or, in batches, puree in a food processor. Work carefully as soup is hot.
  4. Return soup to a boil and add lime juice, coconut milk, chicken and peas. Taste and add salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro leaves.

Black Bean Soup

  • 1 lb. dried black beans, soaked overnight
  • 1 onion, diced fine
  • 4 cloves of garlic, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 to 2 jalapenos, chopped fine
  • 1 cup diced carrots
  • 2 Tbsp. olive oil
  • 4 cups vegetable stock (unsalted preferred)
  • 2 cups water
  • 1 bay leaf
  • Juice of 2 limes
  • 1 tsp. chopped rosemary
  • 2 tsp. chopped oregano
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 tsp. salt plus more if needed
  • ½ tsp. pepper
  • 1 avocado, diced and tossed in lime juice to prevent browning
  • 1 cup diced tomatoes
  1. Heat oil in stock pot at medium high and sauté all the peppers, onion, garlic and carrots.
  2. Once vegetables begin to soften, drain beans that were soaking into a colander and place into pot with water, vegetable stock, lime juice, bay leaf, rosemary, oregano, cumin, coriander, salt and pepper.
  3. Bring to a rolling boil, then reduce heat to medium low and let simmer for 1 hour 30 minutes. Stir occasionally to prevent scorching on bottom of ban.
  4. When almost complete, dice up tomatoes and avocado and place in separate bowls. Be sure to toss avocado with lime juice to prevent browning.
  5. Once soup is thickened and beans are soft, ladle into bowls and top with tomatoes and avocado.

Borscht (Beet Soup)

  • 2 lbs. beets, peeled and diced
  • 2 Tbsp. olive oil
  • 1 stalk of celery, diced
  • 1 large carrot, sliced
  • ½ large onion, diced
  • 3 cloves of garlic, chopped
  • 1 large potato, diced
  • 1 cup shredded green cabbage
  • 5 cups vegetable or beef stock
  • 1 tsp. caraway seeds
  • 1 tsp. chopped dill, more sprigs reserved for garnish
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 3 Tbsp. tomato paste
  • 1 Tbsp. sherry vinegar
  • Sour cream, optional
  1. Heat oil at medium high in a stock pot. Add celery, carrots, onion and garlic. Once onion is translucent, add beets, stock, caraway seeds, dill, salt, and pepper.
  2. Simmer for 15 minutes, add potatoes and cabbage, simmer until beets are softened.
  3. Add tomato paste and sherry vinegar and stir. Taste, add more salt if necessary.
  4. Ladle into bowls, top with fresh dill and sour cream.

>>> eightWest on Pinterest: Soups That Hit the Spot

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