SOUP INDEX

 

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THE SOUP

Click on any recipe link to go directly to that recipe on Chef Davies-Tight’s food sites.

THINKING HEALTHY

MY IMMUNE BOOSTER SOUP This soup is a complete meal. You’ll walk away thinking you’ll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the taste sensations! Makes 8 cups

CHILI

ANTIPASTO CHILI  A taste of Italy in a mainly Mexican dish! Makes 7 cups

BABY PORTOBELLO CHILI  Sauteed baby Portobello mushrooms, sweet onion and green, sweet red, Anaheim and habenero peppers. Combined with kidney and pinto beans and simmered in a garlic, chili and fresh basil and parsley cocoa-flavored tomato sauce! Makes 13 cups

BAKED BEAN CHILI   with tomatoes, caramelized sweet onion and textured vegetable protein. Seasoned with cumin, oregano, chipotle powder and fresh garlic. Secret ingredient? Cocoa! Makes 8 cups

BASIC CHILI  Spicy Mexican chili beans and deep red kidney beans simmered with plum tomatoes, sweet onion, green pepper and green chilies. Heartily seasoned with spice and herbs! Makes 8 cups

BEER CHILI MAC Onion, green pepper and celery sauteed with fresh garlic in hot chili oil, then simmered with tomatoes and kidney beans in a tomato sauce seasoned with sweet paprika, fennel and thyme. Flavored with beer and a touch of mustard. Topped with diced avocado! Makes 6 servings

CORN CHILI  A sweet corn chili with sauteed celery and onion, combined with kidney beans, mushrooms and stewed tomatoes. Seasoned with chili powder, paprika, garlic and tarragon! Makes 6 cups

EGGPLANT AND MUSHROOM CHILI  Italian and Mexican flavors combine in a gourmet style fine dining chili experience! Makes 12 cups

MEATLESS CHILI MAC Sauteed mushroom, onion and green pepper with pinto beans and carrot in a smoky-sweet garlic and herb tomato sauce. Seasoned with chili, basil, tarragon and rosemary. Served over elbow macaroni and topped with fresh cilantro! Makes 9 cups

GARAM MASALA CHILI  Sautéed sweet onions and peppers, pinto beans and sweet white and yellow corn simmered in a tomato sauce seasoned with fresh garlic, Garam Masala spice, curry and chili powder. A new and exciting way to experience chili! Makes 13 cups

SOY SAUSAGE CHILI  Sauteed sweet onion and soy sausage combined with kidney beans and tomatoes in a  chili and cumin flavored tomato sauce. Seasoned with garlic, basil and rosemary. Splendid for the entire family! Makes 10 cups

SWEET CHILI FOR STEVE  You won’t find any chili flavoring in this chili. That’s the way he likes it and that’s the way I make it, when I’m cooking just for him!  Yield: It’s an all you can eat, which means we don’t measure servings when I make this dish. (It’s greater than 16 cups)

WAGON WHEEL CHILI  Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder – with a great result! Serve alone or over wagon wheel pasta! Makes 9-1/2 cups

CHOWDER

BLACK BEAN CORN CHOWDER  In this chowder we use three types of corn: sweet yellow, sweet white, and cream style, combined with black beans and caramelized onion and celery in a garlic, chipotle powder and thyme seasoned soy milk base, thickened with instant mashed potatoes. Spicy, sweet and smooth!  Makes 12 cups

QUINOA VEG CLAM & OYSTER CHOWDER Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful! Makes 9-1/4 cups

SHARON LEE’S CORN CHOWDER  with sautéed maple smoked mushrooms, fresh spinach and turnips. Extra special! Makes 14 cups

SPICY CUMIN CORN CHOWDER  flavored with curry, garlic and basil, and made creamy with soy sour cream. Spicy, hot, sweet and oh so smooth! Makes 17 cups

LENTIL | SPLIT PEA | BEAN

BAKED BEAN BEER SOUP  Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage.  Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!  Makes 19 cups

EDAMAME SPLIT PEA SOUP  Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free! Makes 7 cups

FRESH BASIL SPLIT PEA AND ORZO SOUP A creamy split pea soup with fresh basil, garlic and smoke. Topped with salty orzo pasta that tastes and textures like mozzarella cheese!  Makes 5-1/2 cups

GHETTO SPLIT PEA SOUP  A perfect arrangement of flavor and texture! Makes 8 cups

PINK LENTIL SEITAN SOUP Pink lentils, mixed veggies and stewed tomatoes simmered with cubed Seitan in a smoked paprika, garlic and coriander broth! Makes 14 cups

PINTO BEAN PEA SOUP A rich, meaty, smoky, stick to your ribs pinto bean pea soup! Makes 16 cups

SLOPPY JOE AND CHILI BEAN SOUP  A thick, fragrant, big flavor vegetable bean soup with orzo pasta. Hearty like a chili! Makes 18-1/2 cups

SPLIT PEA AND LENTIL SOUP Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. You decide what ingredients you want to add to a portion of it from day to day! Makes 23 cups

THREE BEAN GARLIC ONION SOUP   with red wine, tarragon and thyme! The richness of this soup proves that you don’t need beef broth to achieve a beef broth richness! Makes 7-1/2 cups

WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup! Makes 30 cups

WILD PINTO BEAN SOUP with fried garlic tortillas   Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won’t know if they’re eating meat or not, and won’t care, this is it! Makes 20 cups

STEW

BAKED BEAN BLACK BEAN STEW   Caramelized sweet onion and green pepper with baked beans, black beans, stewed tomatoes and sweet corn. Seasoned with garlic, lemon and thyme! Makes 12 cups

CABBAGE BEAN AND VEGETABLE STEW   Spicy, savory with just enough heat and sweet! Yes, you’re going to use nearly every spice and herb you have! Excellent color, flavor, texture and aroma achievements! Makes 28 cups

EARLY AUTUMN STEW   Sweet onion marinated overnight in Madeira wine, then sautéed with baby Portobello mushrooms and added to a pot of Madeira wine and sweet cider-flavored tomato broth with stewed tomatoes, carrots, potatoes, sweet red roasted peppers, fresh garlic and cilantro! Makes 10 cups

EGGPLANT AND ZUCCHINI STEW  Sautéed onion, eggplant and zucchini in a garlic, Balsamic and stewed tomato sauce. Makes 8 cups

KAMUT TOMATO CORN STEW Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil! Makes 8-1/2 cups

SHARON’S BELMONT STEW  A red wine, thyme and tarragon flavored vegetable and tomato stew. Makes 14 cups

SOY CHICKEN AND POTATO DUMPLING STEW  Sautéed soy chicken strips, mushrooms, roasted peppers and carrot sticks stewed in a tomato curry, spice and herb broth, with sweet curry and dill potato dumplings! Serves 6

SOY SAUSAGE VEGETABLE BEAN STEW  A perfectly engineered soup: an outstanding flavor achievement. Must taste to believe!  Will go quickly. An easy sell! Makes about 14 cups

STEVE’S DERBY STEW   Mushroom, black bean and tomato stew with fresh garlic, white wine and cilantro. Makes 18 cups

THREE GREEN STEW   KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork! Makes 17 cups

TOMATO AND SWEET CORN SAFFRON STEW  with sweet red roasted peppers, herbs and spice. Topped with dill avocado cream! Makes 8-1/2 cups

TOMATO RICE STEW FOR RESTAURANTS   with cabbage, baby carrots, baked beans and roasted peppers.  Seasoned with garlic, caraway and ginger. Sweet, tart and mildly spicy! Gluten-free and fat-free!! Makes approx. 33 cups

VEGETABLE

A SOUP FOR THE PHARAOHS Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won’t recognize it. Rare. Makes 8-1/2 cups

AFTER LENT SOUP OR GRAVY A ‘back to the root’ soup or gravy for the masses!  Makes 26 cups

CARROT AND ROASTED PEPPER BISQUE  with curry, coriander, tarragon and fresh garlic. Simple, elegant, quick! Makes 6-1/2 cups

CHINA SPINACH NOODLE  A main dish noodle soup, spiced with sage, curry and garlic. Serves 4

FAT WHACKER TOMATO SOUP  with sweet corn, orange, curry and cilantro! Makes 3-1/2 cups

GLUTEN-FREE VEGGIE NOODLE SOUP My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift! Makes 20 cups

HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I’ve ever tasted! Makes 24 cups

LEFTOVER VEGETABLE SOUP  or clean out the refrigerator soup. A potent tonic for whatever ails you. Makes 22 cups

POPEYE SOUP Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum’s Gluten Free All Natural Brown Rice Pasta Shells. WOW! Makes 25 cups

ONION MUSHROOM WINE SOUP Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings! Makes 18 cups

RUSSIAN WEDDING SOUP  The next time the President of Russia and his wife visit the USA, the White House needs to serve them this special soup. The W.H. Chefs need to follow the directions precisely. The soup, not the meat, will be the star of this banquet! Steve made the first half then I made the second half–on Labor Day!  Sauteed cabbage, onion & mushroom mixed with roasted peppers in a stewed tomato broth with beets and potatoes. Seasoned with tarragon, thyme, Hungarian paprika and a hint of hickory smoke. Each bowl is drizzled with a White Zinfandel wine, topped with a dollop of Paprika Dill Soy Sour Cream with lemon zest. Served with hot pumpernickel rolls spread with Sharon’s Tofu Butter Spread! Makes about 21 cups

SAFFRON CELERY SOUP We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise! Makes 9-3/4 cups

SAVORY VEGETABLE SOUP or “7731” SOUP  Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow! Makes 25 cups

SPICY TOMATO GINGER SOUP  Everybody loves tomato soup. This one is rich, chunky and satisfying! Makes 6 cups

SUN-DRIED TOMATO SOUP  Black beans, sweet red roasted peppers, mushrooms and sun-dried tomatoes quick-simmered in a ginger, garlic and cilantro tomato broth. Especially nice! Makes 7-1/2 cups

TOMATO CARROT HERB SOUP FOR RESTAURANTS   Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float! Makes 37 cups

TOMATO, VEGGIE, HERB AND SPICE SOUP  Served with orzo pasta. Simply made and simply delicious! A soup designed for restaurants! Makes 32 cups

VEGGIE HAMBURG SOUP Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, blackeye peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest! Makes 22 cups

CREAMY

CREAMY MARSALA CAN SOUP Yup, it’s all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine. Lots of spice makes this soup extra nice! Makes 11 cups

CREAMED VEGETABLE SOUP WITH RICE BALLS  Asparagus, pea and carrot puree with curry and tarragon. Served over smoke flavored curried rice and bean balls. Serves 6

CREAM OF EGGPLANT AND SAFFRON SOUP  Elegant, delicious, light, creamy and fragrant! Makes 9-1/2 cups

CREAMY YAM AND TARRAGON SOUP Served hot or cold, this appetizer soup introduces any meal nicely! Makes 5-1/2 cups

PINK LENTIL PUMPKIN SOUP Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth! Makes 18 cups

PUREE OF TOMATO BEAN SOUP with carrot, tarragon, basil, lemon and garlic. Topped with a garlic, tarragon mashed potato ball! Garnished with fresh parsley!  Light, fresh but rich tasting, soothing, spicy, tangy, sweet, subtly exciting! A perfect autumn soup! Makes 6 cups

SMOKEY YAM SOUP  Creamy yams simmered briefly with tarragon, rosemary and a hint of smoke. I’m making this on the stove as I type and am waiting for a call from the hospital regarding Steve’s surgery. The yams used for this recipe have an American Heart Association recommendation. Makes 5-1/2 cups

COLD

PINEAPPLE BEAN SALSA SOUP – or dip This is my gazpacho – upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips! Makes 9 cups


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