Calabaza Vegetarian Soup Food

CALABAZA SOUP: SOPA DE CALABAZA

Steps:

• Preheat oven to 350 degrees F.
• Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
• In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
• Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

CALABACITAS SOUP

Steps:

• Give the tomatoes a good rinse and roast them in the oven at 400F for 20 minutes or so. I usually de-stem them knowing that any juices leftover in the roasting pan will go in the blender.
• Saute a roughly chopped onion and 3 whole, peeled garlic cloves in a glug of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and 1/4 or 1/2 of the jalapeno. Combine well and taste for heat, adding more jalapeno for more heat. I like this dish best with only mild heat so I used only 1/2 of the jalapeno.
• Finely chop 1/2 onion and get it cooking in some oil over medium heat.
• As the onion cooks you can prep the zucchini. Give the zucchinis a good rinse and cut them up into 1/4" sized pieces -- be sure to cut off the ends and discard.
• When the onion starts to brown add two minced garlic cloves and cook for 30-60 seconds. Add the chopped zucchini to the onion-garlic mixture in the pan, along with 1 teaspoon salt, freshly cracked black pepper, and 2 teaspoons Mexican oregano. Stir well and let it saute briefly.
• Add the tomato mixture from the blender to the pan. I usually let this cook for a couple minutes, then adding in 5 cups of stock along with 2 cups of corn. Note: I used a single can of corn, drained and rinsed, but if using fresh corn you can add it in when you add the zucchini.
• Bring this up to a simmer and take a final taste for seasoning. I added another generous pinch of salt to this batch, so that is close to 1.5 teaspoons total for this batch, but keep in mind this will vary based on which stock you're using.
• Serve immediately with your choice of fixings. Store leftovers in an airtight container in the fridge.

CALABAZA, CORN, AND COCONUT SOUP

Steps:

• Make soup:
• Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
• Prepare corn relish while soup simmers:
• Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined.
• Cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.
• Finish soup:
• Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
• Divide soup among bowls and gently stir 1/4 cup corn relish into each.

CALABAZA VEGETARIAN SOUP

Steps:

• Place all ingredients (except salt, pepper, and chili pepper) in a large stockpot or Dutch oven. Let simmer for 1 hour. Strain the liquid into a bowl and allow the solids to cool. Puree the cooled solids.
• Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency.
• Add the seasonings while the soup is simmering, and serve while still hot.

CHICKPEA AND CALABAZA STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil. Saute onion, bell peppers, and garlic in the hot oil until soft, about 5 minutes. Add calabaza, potato, and tomato. Pour in water; stir in paprika and ginger.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes.
• Scoop out approximately 1 cup of the solids and process in a food processor or mash. Mix back into the cooker to thicken the stew. Serve hot and garnish with parsley.