I came up with this recipe by combining a few and adding some extra stuff to make it more filling!
Broccoli Cheese Soup 1 c. water 1 chicken bouillon cube 1 pkg. ( 10 oz.) frozen chopped broccoli 1 med. carrot, grated 1 tbsp. minced onion 2 tbsp. butter 3 tbsp. flour 3 1/2 c. milk 2 garlic cloves minced 1 lb. Velveeta cheese 1 ½ c. cooked wild rice 1 c. cooked chicken Pepper to taste Few dashes of Garlic Tabasco sauce
Heat water and bouillon cube to boiling. Add broccoli and carrot; cook 10 minutes or until tender. Remove from heat, do not drain. In separate saucepan, melt butter and then slowly stir in flour. Gradually add milk. Cook until thickened. Stir in cheese, garlic, and pepper. Add broccoli and carrot mixture. Add rice and chicken. Heat and serve.
When we were in San Diego, Matt and I went out to our favorite Indian restaurant in San Diego--Bombay in the Hillcrest area. We shared a soup called Ginger Mutter (Pea) Soup. The description on their menu reads: Creamy pea soup spiced with fresh ginger, roasted cumin and garlic, topped with fresh cilantro.
This soup was SO good that I decided to try to figure out how to make it myself. I combined a few different recipes, the description above, and my own taste and below is what I came up with today. I think it tastes very similar, but we'll see what Matt thinks when he comes home for dinner!
Ginger Mutter (Pea) Soup 3 ½ cups chicken broth or water 2 medium potatoes 2 ½-3 cups frozen peas ½ onion 2 cloves garlic, minced 3 t. ginger (or to taste) 1 t. cumin ½ t. black pepper 1 t. garam masala 1 t. salt 1 c. plain yogurt Cilantro (to taste)
Boil all ingredients except for yogurt until vegetables are tender (12-14 minutes). Let partly cool. Blend in parts, adding yogurt and cilantro. Garnish with additional cilantro on top.