{"id":2342,"date":"2019-09-23T20:02:39","date_gmt":"2019-09-23T20:02:39","guid":{"rendered":"https:\/\/www.dangoldinc.com\/dangold-recipe\/?p=2342"},"modified":"2019-09-27T20:23:01","modified_gmt":"2019-09-27T20:23:01","slug":"fall-soup-recipes","status":"publish","type":"post","link":"https:\/\/www.dangoldinc.com\/dangold-recipe\/fall-soup-recipes\/","title":{"rendered":"Fall Soup Recipes"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">With Fall officially here, the desire for soup grows.\u00a0\u00a0<\/span><span style=\"font-weight: 400;\">Here are three recipes that will hit the spot when <\/span><span style=\"font-weight: 400;\">a hot bowl of goodness has to happen right now.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Ginger and Lemongrass Infused Thai Soup<\/strong><\/span><\/p>\n<p><img loading=\"lazy\" class=\"alignnone wp-image-2344 size-full\" src=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/3.png\" alt=\"\" width=\"790\" height=\"514\" srcset=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/3.png 790w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/3-300x195.png 300w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/3-768x500.png 768w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/3-150x98.png 150w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/3-600x390.png 600w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">2 tsp coconut oil, divided<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 package of extra firm tofu<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u00bc cup tamari or soy sauce<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tbsp agave<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tsp toasted sesame oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 yellow onion, diced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 carrots, peeled and chopped into coins<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 bunch scallions, chopped and divided into two piles<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 cloves garlic, minced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1-inch piece of ginger, peeled and minced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 cups vegetable broth<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 can full-fat coconut milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">zest and juice of 1 lime<\/span><\/li>\n<li><span style=\"font-weight: 400;\">cilantro<\/span><\/li>\n<li><span style=\"font-weight: 400;\">peanuts<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 cups cooked rice<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Cut tofu into cubes and place them in a medium-sized bowl. Mix tamari, agave, and sesame oil together in a small bowl. In a large dutch oven or soup pot heat 1 tsp coconut oil over medium heat. Pour tamari mixture over cubed tofu and toss to make sure each piece is evenly coated. Add tofu to the hot pan and brown on all sides, about 15 minutes. Remove tofu from the pan and set aside.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Heat the remaining 1 tsp coconut oil. Add onion and carrot and cook until soft and fragrant. Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. Add the stock and coconut milk and bring the mixture to a boil. Once boiling, reduce to a simmer and cook for 15 minutes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Remove the lemongrass from pan and toss it. Season the soup broth with salt and pepper to taste and add the lime zest and juice. Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu, scallions, cilantro, and peanuts. Enjoy!<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><b>Old-Fashioned Potato Soup<\/b><\/span><\/p>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-2345\" src=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/2.png\" alt=\"\" width=\"790\" height=\"514\" srcset=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/2.png 790w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/2-300x195.png 300w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/2-768x500.png 768w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/2-150x98.png 150w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/2-600x390.png 600w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">1\/4 cup butter<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 large onion, chopped<\/span><\/li>\n<li><span style=\"font-weight: 400;\">6 potatoes, peeled and diced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 carrots, diced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 cups water<\/span><\/li>\n<li><span style=\"font-weight: 400;\">2 tablespoons chicken bouillon powder<\/span><\/li>\n<li><span style=\"font-weight: 400;\">ground black pepper to taste<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 tablespoons all-purpose flour<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 cups milk<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tablespoon dried parsley<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\/4 teaspoon dried thyme<\/span><\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p><span style=\"font-weight: 400;\">First, melt butter in a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent about 5 minutes. While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with <\/span><a href=\"https:\/\/www.dangoldinc.com\/all\/black-peppercorn.html\"><span style=\"font-weight: 400;\">ground black pepper<\/span><\/a><span style=\"font-weight: 400;\"> to taste.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.<\/span><\/p>\n<p><span style=\"text-decoration: underline;\"><b>Creamy Sweet Potato With Ginger Soup<\/b><\/span><\/p>\n<p><img loading=\"lazy\" class=\"alignnone size-full wp-image-2346\" src=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/4.png\" alt=\"\" width=\"790\" height=\"514\" srcset=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/4.png 790w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/4-300x195.png 300w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/4-768x500.png 768w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/4-150x98.png 150w, https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-content\/uploads\/2019\/09\/4-600x390.png 600w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><\/p>\n<p><span style=\"font-weight: 400;\">Ingredients:\u00a0<\/span><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">2 tablespoons olive oil<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\u2009\u00bd pounds peeled raw sweet potatoes, cut into 1-inch chunks<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 large onion, cut into large dice<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 tablespoon butter<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1 pinch sugar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 large garlic cloves, thickly sliced<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\u2009\u00bd teaspoons ground <\/span><a href=\"https:\/\/www.dangoldinc.com\/shop-by-type\/international\/szechuan-ginger-salt-spice-blend.html\"><span style=\"font-weight: 400;\">ginger<\/span><\/a><\/li>\n<li><span style=\"font-weight: 400;\">\u00bd teaspoon ground nutmeg<\/span><\/li>\n<li><span style=\"font-weight: 400;\">\u215b teaspoon cayenne pepper<\/span><span style=\"font-weight: 400;\">\u00a0<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 cups chicken broth, homemade or from a carton or can<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\u2009\u00bd cups half-and-half (or whole milk)<\/span><\/li>\n<li><a href=\"https:\/\/www.dangoldinc.com\/shop-by-type\/specialty-salts.html\"><span style=\"font-weight: 400;\">Salt<\/span><\/a><span style=\"font-weight: 400;\"> and freshly ground pepper, to taste<\/span><\/li>\n<\/ul>\n<p>Directions:<\/p>\n<p><span style=\"font-weight: 400;\">Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add sweet potatoes, then onion and saute for around 7 to 8 minutes. Reduce heat to low and add butter, sugar, and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add ginger, nutmeg, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until sweet potatoes are tender, about 10 minutes. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. To &#8216;clean&#8217; the canister, pour in a little half-and-half, blend briefly, then add to the soup. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>With Fall officially here, the desire for soup grows.\u00a0\u00a0Here are three recipes that will hit the spot when a hot bowl of goodness has to happen right now. Ginger and Lemongrass Infused Thai Soup Ingredients: 2 tsp coconut oil, divided 1 package of extra firm tofu \u00bc cup tamari or soy sauce 1 tbsp agave<\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.dangoldinc.com\/dangold-recipe\/fall-soup-recipes\/\" class=\"more-link\"> Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":2343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":""},"categories":[158],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/posts\/2342"}],"collection":[{"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/comments?post=2342"}],"version-history":[{"count":3,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/posts\/2342\/revisions"}],"predecessor-version":[{"id":2351,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/posts\/2342\/revisions\/2351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/media\/2343"}],"wp:attachment":[{"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/media?parent=2342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/categories?post=2342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dangoldinc.com\/dangold-recipe\/wp-json\/wp\/v2\/tags?post=2342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}