Cooking Class Recipes: Nichole Ferrigno's Three Vegetarian Soups
It's amazing what can be done with a bit of vegetable broth and a few more key ingredients. Here are three distinctive and super satisfying soups Nichole Ferrigno has prepared with her recreational cooking classes. Nichole is not only a L'Academie trained chef, she is also a holistic nutritionist, so you know these recipes are healthy. Next time you're at the store, pick up some good vegetable broth and try one out on a chilly winter's eve.
Carrot Ginger Soup
Serves 6
Ingredients
1 diced medium red onion
1-2 Tbsp olive oil
4 Tbsp of grated fresh ginger
2-3 cloves finely minced garlic
1½ cups peeled, chopped carrots that have been roasted in a 425 degree oven with olive oil, salt, and pepper, until golden brown and fork tender, about 40 minutes
3 cups vegetable broth
¼ cup orange juice
salt and pepper to taste
¼-½ c cream or whole milk greek yogurt (optional)
Method
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger and garlic and cook until soft and fragrant, about 2-3 minutes.
Add roasted carrots, broth, and orange juice. Bring to a boil, then reduce heat and simmer until carrots are exceedingly tender, about 15-20 minutes. In batches, puree soup in blender (or do it in the pot if you have an immersion blender).
Thin with additional broth as needed. Season to taste with salt and pepper.
Vegetarian Ribollita (Italian Minestrone with Bread)
Serves 6
Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cup)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, thinly sliced
1 sprig fresh rosemary
Sea salt
Freshly ground black pepper
1 head Tuscan/Dinosaur Kale, cleaned, de-ribbed and coarsely shredded
1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15-ounce can) white beans such as cannellini
10 cups vegetable stock
4 cups cubed, stale, crusty bread
1/2 cup shaved Pecorino-Romano
Method
In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and tender, about 10 minutes. Add the tomatoes, basil, and marjoram and season again with salt and pepper. Stir in the beans, kale, and vegetable stock, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in the bread, increase the heat to medium, and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle olive oil.
Vietnamese/Thai Style Coconut Curry Soup
Serves 6
Ingredients
2 tablespoons olive oil
2 teaspoons minced garlic
1/4 cup peeled, grated fresh ginger
1/4 cup red curry paste
1 tablespoon dark brown sugar
2 (13.5-ounce) cans light coconut milk
2 1/2 cups organic vegetable broth
1/4 cup fresh lime juice
2 tablespoons lower-sodium soy sauce or tamari
2 cups thinly sliced carrot (about 4)
1 1/2 cups snow peas or green beans, trimmed and cut to 1 inch pieces (8 ounces)
1 (14-ounce) package water-packed soft tofu, drained and cut into ½ inch cubes cubes
3/4 cup fresh cilantro leaves
Method
Heat oil in a large saucepan over medium-high heat. Add garlic and ginger to pan; sauté 30 seconds or until lightly browned. Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add snow peas/green beans and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with cilantro leaves.
