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- 1 tablespoon (or more) chopped jalapeño chile with seeds
- 1/4 teaspoon (generous) fennel seeds
- 1 7- to 8-ounce Yukon Gold potato, peeled, cut into 1/2-inch cubes
- 16 to 18 ounces zucchini (about 4 medium), trimmed, cut into 1/2-inch rounds
- 1 cup chopped green onions
- 2 1/2 cups low-salt chicken broth
- 1/2 cup (packed) fresh cilantro
- 1 teaspoon (or more) fresh lime juice
Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
Puree soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.
- 2 tablespoons vegetable oil
- 1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
- 1/2 cup sliced shallots (from 2 small)
- 1 tablespoon chopped fresh ginger (from a 1-inch piece)
- 1 tablespoon chopped garlic (from 2 to 3 cloves)
- Kosher salt
- 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
- 1 can (13.5 ounces) light coconut milk
- 1/2 cup packed fresh cilantro, plus leaves for serving
- 2 tablespoons fresh lime juice
In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt serve topped with zucchini slices and cilantro leaves.
- 2 pounds beef shank, with bone
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 onion, chopped
- 1 (14.5 ounce) can diced tomatoes
- 3 cups beef broth
- 4 cups water
- 2 medium carrot, coarsely chopped
- ¼ cup chopped fresh cilantro
- 1 potato, quartered (Optional)
- 2 ears corn, husked and cut into thirds
- 2 chayotes, quartered (Optional)
- 1 medium head cabbage, cored and cut into wedges
- ¼ cup sliced pickled jalapenos
- ¼ cup finely chopped onion
- 1 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 4 radishes, quartered
Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Tips, tricks & other recipes:
- Potato soup is very thick, you will have to add more liquid than you normally do.
- I love to prepare this soup with cilantro, but any green will taste good. You could use spinach, arugula, etc.
- Here are other of my favorite recipes with potatoes: roasted potatoes with zaatar, vegan ceviche, smashed potatoes, and the perfect potato picnic salad.
Nothing Is More Comforting than the Chickpea and Cilantro Soup My Grandmother Used to Make
When I was growing up, my grandparents were the two best cooks in my life. My grandfather was a meat and fish wizard, able to grill, stew, braise, and roast everything to perfection. My grandmother, a Sefardic Jew from Algeria, imbued every dish with flavor and could whip up shakshukas and fruit pies with the same innate talent.
And as an only child (and only grandchild until I was 10), I got to enjoy the quasi-exclusivity of all their greatest dishes. I spent most of my vacations and many of my weekends at their place, being treated to sole meunière, lamb meatballs, soupe au pistou, gazelle ankles (a sweet almond treat from Maghreb), roasted quails, apple pies, couscous royale, artichoke barigoule, crêpes, stuffed squid. In short, I was a very spoiled, very lucky kid who got to experience the best food education she could hope for.
Even among this wealth of dishes and deliciousness, some specialties shine brighter than others in my memory. My grandma’s soup is one of them. It’s a vessel for a metric ton of cilantro, and cilantro is the taste and the smell I associate most closely with my grandmother’s cooking — one whiff of it immediately lifts my spirits and brings me back to her kitchen. And to me this soup, filled with tomatoes and zucchini, is synonymous with late summer and the last few weeks I would spend at my grandparents’ home before heading back to school. But ultimately it’s just really delicious in a very wholesome and unpretentious way, as good family recipes tend to be.
It’s been nearly a decade since I have tasted that soup the way my grandmother made it: My grandfather passed away a few years ago, then I left France for New York, and as her eyesight began to fade, my grandmother has not even been able to cook much.
Last year, I was in New York. I was homesick and already planning the move that would take me back home. I thought of this soup and decided to make it. I called my grandmother for the recipe. But she didn’t use recipes — she cooked by instinct. So all I got were some very vague directions. How many tomatoes should I use? “You know, just the right amount.” What about zucchini? “A few, but not too many. You’ll know when it’s right.”
With this very broad roadmap, I tried to recreate the dish. As I quickly found out, you can’t really mess it up. It’s almost magical that way. It doesn’t matter if you put in too many tomatoes it still tastes pretty good. But I’ve made it a good dozen times in the past year, getting closer and closer to the taste I remember. Now I have a pretty set recipe that I can turn to whenever I crave some of my grandmother’s food.
Storing and Reheating Leftover Zucchini Recipes
The beauty of these recipes is they come with all of the information you could possibly need! Depending on the recipe, you will be given specific storage suggestions based on whatever it is. Some will let you know to only store in the fridge for a couple of days, while others will let you know it can be made ahead for meal prep or freezes very well. You will find them at the bottom of the recipes and when in doubt feel free to leave me a question in the comment section and I will get back to you with an answer.
Looking for a soup that is transcendentally delicious? Yep, this is it. Here we have another example of how well zucchini pairs with fresh herbs, only now we have it in soup form. You could serve this soup chilled on a hot day, or hot on a chilly day. It's easy-going like that.
I have to say that when you taste this soup, it's not obvious what it is exactly. It tastes like a delicious vegetarian tortilla soup. You know there are herbs, you know there is spiciness, and you know there is a generally Mexican flavor. But zucchini? You might not have guessed. This is a great way to use up zucchinis when you're sick of zucchini, or if you are trying to fool your picky children or husband into eating zucchini. Or, you can feed it to zucchini-lovers and see if they recognize their favorite squash. It's up to you.
This soup is rich and refreshing at the same time. It's pretty amazing. It's pretty great. You should try it.
Summer Corn Chowder Recipe
- Step 1: Melt butter over medium heat in a dutch oven. Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes.
- Step 2: Add onions, celery, carrots, garlic, and thyme cook until vegetables begin to soften, stirring couple times, about 5 minutes.
- Step 3: Add potatoes, water, and bay leaf. Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
- Step 4: Add zucchini and corn season with salt and pepper, to taste, and simmer for an additional 8-12 minutes or until the vegetables are completely tender.
- Step 5: Discard the bay leaf. Transfer 2 cups of chowder to a food processor or blender purée until smooth. Stir the mixture back into the pot. Add half and half and cook just until heated through.
A Detox Dinner You Won’t Hate: Zucchini Noodles with Cilantro Pesto
You know that heavy, bloated feeling you get after eating pasta, that is comparable to major PMSing? Yeah, it’s the worst.
However, you can ditch the bloat by switching your basic spaghetti for this detox dinner made with zucchini noodles with cilantro pesto and heirloom tomatoes.
Can we talk about how amazing zucchini is for your health? It’s like that friend who is really quiet and humble, always flying under the radar, but is insanely gifted and a joy to be around.
Who doesn’t want that in their life? Zucchini contains high amounts of fiber, vitamin A and C, which helps your body rid toxins.
Speaking of detoxing, cilantro is also where it’s at for cleansing your body of heavy metals and other toxins–you can even purchase cilantro tincture made specifically for heavy metal detox.
The other thing we love about cilantro? It contains beta-carotene, beta-cryptoxanthin, as well as lutein and zeaxanthin. These are all known as dietary carotenoids, which aid in decreasing risk for multiple cancers and diseases.
Pair that with gorgeous and flavorful heirloom tomatoes, and you’re on your way to looking and feeling fabulous!
These zucchini noodles with cilantro pesto are a beautiful and refreshing dinner to serve at your summer dinner parties. Enjoy the slight crunch of each bite, with the robust, juicy flavor of an heirloom tomato as you dine under the glow of string lights with your favorite people. It’s what summer is all about!