Creamy Curried Soup with Wilted Spinach

January 19th, 2007 - Barbara Feiner

Evaporated milk is a staple in international cuisine. With its special concentration of milk proteins and sugars, this cooking milk contributes to the creaminess of our weekend curried soup recipe.

According to the experts at Whole Foods Market, most of the water is removed before evaporated milk is canned, and it’s “commonly used to enrich custards and in savory dishes to thicken sauces and slow-cooked recipes. When mixed with equal parts of water, it is a substitute for regular milk in recipes, and when partially frozen it can serve as a modest stand-in for whipping cream.”

All of the following ingredients should be available in your local natural and organic food store, but I’ve posted links to products available through Amazon.com.

Creamy Curried Soup With Wilted Spinach

Makes 4 servings

  1. Place garbanzo beans, evaporated milk, apple juice, water, curry, bouillon, garlic and ginger in blender; cover. Blend 1 minute or until smooth.
  2. Pour into medium saucepan. Add spinach; bring to boil, stirring occasionally. Reduce heat to low; simmer 1 minute or until spinach is tender.
  3. Ladle into bowls; top each serving with peanuts, if desired.

Nutrition Facts Per Serving: 150 calories, 1 g total fat (0 g saturated fat), 0 mg cholesterol, 460 mg sodium, 27 g carbohydrate, 3 g fiber, 9 g protein, 25% calcium, 16 g sugars

Recipe and photo courtesy of Carnation Evaporated Milk

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Tomato and Roasted Sweet Pepper Soup

October 20th, 2006 - Barbara Feiner

Our traditional end-of-the-week recipe features deep red, vine-ripened organic tomatoes.

As the weather turns chilly, warm up to a bowl of this comforting tomato soup. All of the ingredients can be found at your local natural and organic food store.

Tomato and Roasted Sweet Pepper Soup

Makes 5 servings

  • 2 large yellow or red bell peppers
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 can (28 oz.) Muir Glen organic crushed tomatoes with basil
  • 2 cans (14 oz. each) reduced-sodium chicken broth or vegetable broth
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper or black pepper
  • 1/4 teaspoon coarse salt (kosher or sea salt)
  1. Line 15x10x1-inch pan with foil. Set oven control to broil. Cut peppers into quarters, removing membranes and seeds. Place skin sides up in pan; press down to flatten.
  2. Broil peppers 4 to 6 inches from heat about 10 minutes or until blackened. Wrap foil around peppers; let stand 20 minutes. Remove skin from peppers; discard. Cut peppers into 1/2-inch pieces. Set aside.
  3. Meanwhile, in 4-quart saucepan, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring constantly, until crisp-tender.
  4. Stir in tomatoes, broth, sugar, crushed red pepper and salt. Heat to boiling. Reduce heat; simmer 15 minutes. Stir in roasted peppers; heat until hot.

Tip: If time is tight, substitute 1½ cups jarred roasted sweet peppers rather than roasting your own.

Recipe and photo courtesy of Muir Glen Tomatoes

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