TUSCAN CHICK PEA TOMATO SOUP
From Vitamix but directions are adapted for use without one. If your not using a Vitamix then chop your basil & parsley a bit before adding. YUMMY!!
Provided by Mindelicious
Categories One Dish Meal
Time 22m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 10
Steps:
- Add first 4 ingredients and half the tomatoes & chickpeas to a pot and bring to light boil.
- Blend with hand blender or regular blender and place back onto stove top.
- Stir in the reserved ingredients and cook until thoroughly heated. Enjoy!
- **Vitamix directions: Place all ingredients, except the reserved ingredients, into the Vitamix container in the order listed and secure lid. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
- Reduce speed to Variable 4 and remove the lid plug. Add the remaining reserved ingredients through the lid plug opening. Blend for an additional 10 seconds.
DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH
Provided by Food Network
Yield 4 main-course servings.
Number Of Ingredients 19
Steps:
- In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
- While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
- With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
INDIAN SPICED CHICKPEA AND FIRE ROASTED TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 first course servings
Number Of Ingredients 12
Steps:
- Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.
SPLIT-PEA AND TOMATO SOUP (POTAGE MONGOL)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, main course
Time 1h15m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Soak the peas or not according to package recommendations.
- Put the bones in a kettle and cook over moderate heat until bones start to brown. Add the onion and garlic and cook, stirring, until onion is wilted. Drain the beans and add them to the kettle.Add the water, bay leaf, thyme, tomatoes, salt and pepper to taste. Bring to the boil and let simmer one hour.
- Meanwhile, cut the carrots into one-and-one-half-inch lengths.Cut the pieces lengthwise into very thin slices. Stack the slices and cut the slices into very thin julienne strips. Drop the strips into boiling water. Let boil two minutes. Drain thoroughly.
- When the soup is cooked, pour it into the container of a food processor or electric blender and blend until smooth. Return it to a saucepan and bring to the boil. Add the cream, Tabasco sauce to taste and the carrots. Serve piping hot.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 8 grams
INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH
Provided by Food Network
Time 2h25m
Yield 4 main course servings,or 12 f
Number Of Ingredients 28
Steps:
- In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
- While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
- Recommended Wine: Scharffenberger Brut
PEA AND TOMATO SOUP
This recipe comes from a little book called ABC of Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.
Provided by CJAY8248
Categories < 15 Mins
Time 15m
Yield 6 soup cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine tomato and pea soup; add milk, then cinnamon and nutmeg to taste; heat. Just before serving add sherry.
Nutrition Facts : Calories 28.4, Fat 0.3, SaturatedFat 0.1, Sodium 260.5, Carbohydrate 6.3, Fiber 0.6, Sugar 3.8, Protein 0.8
CHICKPEA AND TOMATO SOUP
Make and share this Chickpea and Tomato Soup recipe from Food.com.
Provided by ontariomamaof7
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, cook garlic in oil 1 minute.
- Stir in tomatoes and cook 2 minutes.
- Stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
- Simmer, covered, 10 minutes.
Nutrition Facts : Calories 176.5, Fat 4.8, SaturatedFat 0.6, Sodium 330.4, Carbohydrate 28.4, Fiber 6, Sugar 2.7, Protein 6.2
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