New England Soup Factorys Spicy Chickpea And Butternut Soup Food
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternut but it really adds a sweet richness and fullness.
Provided by winkki
Categories Coconut
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil and garlic in a large heavy stockpot.
- Sauté 1-2 minutes.
- Add onions, carrots and celery.
- Sauté 10-15 minutes.
- Add squash, canned tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil.
- Cook until all the vegetables are tender, approx 30 minutes. Add coconut milk, flaked coconut, coconut extract and cilantro, warm through.
NEW ENGLAND SOUP FACTORY'S SPICY CHICKPEA AND BUTTERNUT SOUP
Steps:
- Heat olive oil and garlic in large, heavy stockpot and saute 1-2 minutes. Add onions, celery and carrots and saute 10-15 minutes. Add squash, tomatoes, stock, tomato juice, soy sauce, lime juice, chickpeas, ginger and coriander; bring to a boil. Cook until all vegetables are tender, approximately 30 minutes. Add coconut milk and flaked coconut; heat through. Serve with generous amount of chopped cilantro on top.
NEW ENGLAND SOUP FACTORY'S VEGETARIAN CHILI
Another of Marjorie Druker's wonderful combinations from the New England Soup Factory in Boston. The chili powder, cumin, and Tabasco add a real kick to this colorful combo. Takes a while to make, but not difficult. If you prefer more of a soup, add more V-8 and adjust spices to taste. (If you forget to soak the beans overnight, cover with water, bring to a boil for 2 min, turn off heat, cover and let stand 1 hr).
Provided by winkki
Categories Peppers
Time 4h20m
Yield 8-10 serving(s)
Number Of Ingredients 24
Steps:
- Place all beans in water (cover with several extra inches of water) and soak overnight.
- Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours.
- Drain and cool.
- In a large stockpot, Sauté garlic, onions, carrots and peppers in oil for 10 minutes.
- Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves.
- Cover and simmer gently for 1 hour.
- Season with salt, pepper, Tabasco sauce and balsamic vinegar.
Nutrition Facts : Calories 408.3, Fat 15.8, SaturatedFat 2.2, Sodium 1951.9, Carbohydrate 55.1, Fiber 14, Sugar 12.2, Protein 15.7
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New England Soup Factory's Spicy Chickpea and Butternut Soup. 17. Recipe by winkki. 17 . People talking . Join In Now Join the conversation! Save Recipe . When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is …
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Feb 18, 2018 - When we lived in Boston, we loved to get soup from the New England Soup Factory, known for their hearty and unusual combinations. This is one of their recipes. Although it's a 'cream' soup, since the base is coconut milk it remains vegan. The coconut is perhaps not what you're used to seeing with chickpeas and butternu…
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