I like super thick, creamy soups, but if you want to thin yours out a little feel free to add
an additional cup of broth.
Add up to 1
additional cup of broth during cooking if the mixture becomes too thick.
Not exact matches
Then, after adding the 2
additional cups of vegetable
broth, it became just way too soup - y / liquid - y.
If the soup looks too thick, add up to 1/2
cup of additional chicken
broth.
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or vegetable
broth) 4
cups vegetable
broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and
additional salt to taste
I always start with a 4
cup carton
of broth, then I «rinse» out the flavor
of all the canned tomatoes and add
additional water that way because the soup always needs more liquid and I'm too cheap to use another carton
of broth.
If I made it again — I think I might add in
additional cup or two
of miso
broth at the end — and parhaps some tiny shrimp — or gyoza dumplings — and make it more
of a soup.
Add brussel sprouts, spinach, and
additional 1/3
cup of chicken
broth - stir to combine all ingredients.
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken
broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
If the soup is too crowded, add a
cup or two
of additional water or
broth.
Measure 1 3/4
cups of the cooking liquid, adding
additional chicken
broth, if necessary, to equal 1 3/4
cups total liquid.
From here, you can either heat them through for another 15 minutes on the stove, then finish with the breadcrumbs, or add an
additional cup of water /
broth, scatter that breadcrumbs on top and bake it in a 350 °F oven for 20 minutes until the sausage is heated through.
If you want to cook the quinoa in the soup instead
of separately, add two
additional cups of water or
broth to the soup because the quinoa will absorb it while it cooks.
Next time I will just use 1
cup of the
broth from the soup rather than adding
additional water.
You may need up to an
additional 3/4
cup broth (for a total
of 2 1/4
cups liquid) and a total cooking time
of 20 to 25 minutes.
Also I used half the
broth to avoid runniness, upped the salt a bit, used 2 serrano peppers seeds and all, maybe 1/2
cup of cilantro, bacon fat instead
of olive oil and some fresh garlic and when it was done and still in the pan gave it an
additional squeeze
of lime juice.
Once chili is done cooking, stir in
additional cup of vegetable
broth.
Add squash and 6
cups of liquid (reserved bean cooking liquid plus
additional broth if necessary.)
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place
of almond milk - Vegetable
broth in place
of filtered water (if using
broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place
of shallot - Yellow or orange bell peppers in place
of red - Any small, hot pepper in place
of serrano -
Additional cashews in place
of pistachios (in the bisque)- Walnuts or almonds in place
of pistachios (in the pistou)- Fresh cilantro in place
of flat - leaf parsley
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable
broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box
of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
for the turmeric spiced carrots: 2 cloves
of garlic 1 teaspoon
of turmeric 1 teaspoon
of cumin 1/2 teaspoon
of cinnamon 1/2 teaspoon
of kosher salt a pinch
of cayenne 1/4
cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5
cups of water (or a chicken or vegetable
broth) * If you're using water, you will likely need
additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
Cover breast tightly with foil, and add remaining
cup broth to bottom
of roasting pan, and bake an
additional 30 minutes or until a thermometer inserted into thickest part
of thigh (away from bone) registers 165 °.
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4
cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2
cup red lentils (For a heartier soup, add 1/4
cup of additional lentils) 4
cups vegetable
broth 1
cup filtered water (or
broth) 2 medium zucchinis, spiralized * 2
cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
For example, 1 more
cup of mixed carrots, celery, and onions added to 1
cup of bone
broth would add an
additional 41 mg
of calcium, for about a net 80 mg calcium per
cup of soup.)
for the polenta: 6
cups of stock (vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 1/2
cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1
additional teaspoon
of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans
of black beans, drained and rinsed 1
cup vegetable
broth or water 1 bunch chopped fresh cilantro leaves