Spiced Golden Soup Recipes

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SPICED GOLDEN SOUP



Spiced Golden Soup image

The heat and Indian flavor of this soup are balanced beautifully. It's also very easy to make. I like to serve it with a loaf of freshly baked bread (as seen in photo!)

Provided by White Rose Child

Categories     Beans

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
3 garlic cloves, minced
1 1/2 teaspoons canola oil
1 1/2 teaspoons coriander
1 -1 1/4 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon crushed red pepper flakes
6 cups water
1 1/2 cups yellow split peas
1/4-1/2 teaspoon salt
1 tablespoon lime juice

Steps:

  • Soften the onion, in a medium-large pot, in about a 1/4 cup water, till the water is just about gone.
  • Meanwhile, heat oil over medium in a small pan. Add garlic and saute for just a minute or so, not quite till golden. Add remaining spices and stir to coat. Saute these for another couple of minutes, reducing heat if necessary. (You can use more oil if you wish. The spices will be sort of crumbly rather than pasty, but the flavor still develops just as well.).
  • Add spices to onion, and stir to coat well-a silicon spatula works really well for this! Or a wooden or regular spoon probably would too.
  • Add the 6 cups water, and cover to bring to a boil faster. When a boil has been achieved, add the split peas and let it continue to bubble for a minute.
  • Reduce heat to very low, cover and let simmer for about 1 1/2 hours, stirring occasionally, till the split peas are soft and mostly lost their shape.
  • Add lime juice, salt to taste, and serve. Slices of whole-wheat bread are wonderful for dipping. Or, if you use a little less water (say 1/2-1 cup less) this would be thick enough to serve like a dahl,over rice. Enjoy!

Nutrition Facts : Calories 285, Fat 2.6, SaturatedFat 0.3, Sodium 165.2, Carbohydrate 48.9, Fiber 19.4, Sugar 7.2, Protein 18.6

GOLDEN BEET SOUP



Golden Beet Soup image

Provided by Selma Brown Morrow

Categories     Soup/Stew     Onion     Appetizer     Hanukkah     Low Cal     High Fiber     Beet     Fall     Winter     Low Cholesterol     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 tablespoons (3/4 stick) pareve margarine
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Steps:

  • Melt margarine in large pot over medium heat. Add beets, onions, ginger, and lemon peel. Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour. Remove from heat; let stand 20 minutes.
  • Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.
  • Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth. DO AHEAD: Can be made 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.
  • Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

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