Fall Roots Soup with Real California Yogurt

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Fall into this vegetable-forward soup with Real California yogurt!

This rooty soup is full of just about everything you’re craving when it comes to Fall ingredients. From the sweet carrots, earthy beets, and licoricey fennel to the fermented carrots, apples, ginger, and garlic – there is an incredible amount of flavor going on. 

To hone all of these flavors together, I rounded the soup out with Real California Yogurt, which also made for a scrumptious mouthfeel. Real California Milk products are sustainably produced and nutritious! Their dairy farmers believe in responsibly produced, healthful dairy foods that nourish people and foster a sustainable future.

When you combine Real California Milk products with seasonal, nutrition-packed ingredients like these, you know you’re doing your body and the environment some good!

For more nutrition information and healthy recipe ideas, visit http://www.realcaliforniamilk.com

Fall Roots Soup with Rea­­l California Yogurt

Time: 45 Minutes
Serves 6-8

Ingredients
Extra virgin olive oil
1 stick (8 tbsp) Real California butter
½ lb shallots, peeled and thinly sliced
2 tbsp garlic cloves, minced
1 tbsp ginger, minced
1 small fennel bulb, chopped
1 large beet, peeled and chopped
1 medium gala apple, cored chopped
2 large carrots, peeled and chopped
1 lb fermented carrot slices
2 quarts chicken or vegetable broth
1⁄2 cup hard apple cider
2 tbsp lemon juice
2 cup plain, whole Real California Yogurt
1 small bunch beet greens
Kosher salt and freshly ground black pepper

Fall Spice Mix
1 tsp ground coriander
1 tsp ground caraway
1 tbsp turmeric
2 tsp ground fennel
¼ tsp ground cumin

To Garnish
Real California Yogurt
Julienned carrots

Instructions
In a large pot or Dutch oven, warm ½ cup olive oil and 1 stick butter over medium-high heat. Add shallots, garlic, and ginger, and stir until softened, about 5 minutes. Add fall spice mix and stir until fragrant, about 30 seconds. Stir in fennel, beets, apples, fresh and fermented carrots, and cook until al dente, about 10 minutes.

Add the chicken broth, cider, lemon juice, and simmer until the vegetables are completely tender, 25–30 minutes. Allow soup to cool slightly.

Heat 1 tbsp olive oil in a medium skillet. Add beet greens and season with Kosher salt and freshly ground black pepper. Cook until wilted and remove from heat.

Stir in 2 cups Real California yogurt into the soup and season with salt and pepper to taste. Transfer to a blender in batches and blend into a smooth puree. Plate soup into bowls and garnish with yogurt, carrots, and beet greens.

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 If you loved this recipe, you will love my recipes for Real California Breakfast Salad with Garden Herbs, Eggs, Real California Cheese and Avocado, Chicken and Sweet Potato Tortilla Pie with Real California Mexican Cheese Blend, and Sopes with Potato-Chorizo Hash and Real California Queso Fresco.

Low-Carb Loaded Cauliflower Soup

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When you think about summer meals, I bet you don’t always include soup on your menu. Soup can actually be the perfect meal for when there are cooling patterns in the temperature that leave us hungry for a warm and comforting meal. This is what the week of 4th of July looks like here in the San Francisco Bay area.  

I love cauliflower soup because cauliflower paired with bacon is the perfect blend of comforting and fresh. They’re a dynamic duo that’ll leave you wanting more, but also feeling good about yourself - and your waistband!

I am a huge advocate for the ‘all foods fit’ mentality towards eating, but as a Registered Dietitian, some clients, especially those with glucose intolerance, need to watch their glycemic index closely. Many studies show that low-carb diets can be beneficial for individuals with type 2 diabetes, particularly those suffering from blood sugar dysregulation and insulin resistance.    

Incorporating low carb/high healthy fat meals into your diet can also greatly increase satisfaction.  Where some people go wrong with high fat diets is that they forget to include nutrient dense foods like vegetables. Cauliflower is the perfect way to add some extra nutrients without sacrificing flavor.  

Cauliflower is also a great vegetable because it is high in fiber, antioxidants, and choline. Choline is mostly made in the liver, but many Americans lack the extra choline needed from diet to help healthy brain development, muscle movement, and liver function.  

Throw this together for your next summer dinner, and you won’t be disappointed. If you’re not ‘low carbing’ it up, try pairing with a side of crusty bread.  The best is day old sourdough. YUM! 

Low Carb Loaded Cauliflower Soup

Time: 40 Minutes
Serves 4

Ingredients

10 slices thick-cut bacon
1 tbsp olive oil
1 small yellow onion, chopped
6 cloves garlic, minced
3 tbsp butter
2 large heads cauliflower, cored, cut into ½-inch florets
Kosher salt and freshly ground black pepper
4 cups chicken broth
1 cup heavy whipping cream
2 cups shredded cheddar cheese
1 small bunch chives, roughly chopped

 
Directions

In a large unheated skillet, lay out half of the bacon slices without overcrowding too much. Cook bacon slowly over medium-low heat, flipping the bacon occasionally to allow browning on all sides. Pan-fry until crispy, about 8-12 minutes, and transfer to a paper towel-lined plate. Repeat with remaining bacon. Allow to cool, and then chop into ¼-inch pieces.
 
In a Dutch oven, heat olive oil over medium heat. Add onion and sauté until soft, about 5-6 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir butter until melted. Add cauliflower florets and pour over broth. Season with kosher salt and freshly ground black pepper to taste. Bring to a boil and reduce to a simmer. Cover and cook for 12-15 minutes, until the cauliflower is tender. Allow soup to cool slightly and then add whipping cream.
 
Using an immersion blender, blend the soup to reach your desired consistency, from very smooth to slightly chunky. Stir in ¾ of the bacon pieces and 1 ½ cups cheddar cheese. Adjust seasonings to taste.
 
Garnish soup with remaining bacon, cheese, and top with chives. Serve immediately!
 

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If you loved this recipe, you will love my recipes for  Quick & Easy Chicken Noodle Soup, Kickin’ Slow Cooker Carnitas, and Grilled Red Snapper and Clams in a Lovestuff Tomatillo Broth.  

Roasted Red Bell Pepper and Sweet Potato Soup

Mmm, this Roasted Red Pepper and Sweet Potato soup will certainly brighten up a summer’s day. It’s colorful and so rich in many vitamins and minerals that that it could kick your butt in an MMA match!

Well, that doesn’t totally make sense, but regardless, this soup is light, vegan, and great with some toasted bread on the side. Make it, and you will enjoy diving into its amazing flavors while getting your vitamin A fix at the same time!

Roasted Red Pepper and Sweet Potato Soup

Serves 4 to 6
Time: 1 Hour

Ingredients
1 lb sweet potatoes, peeled, cut into 1-inch chunks
2 large red peppers, roughly chopped
1 medium onion, chopped
4 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 medium carrots, peeled, sliced into 1/2-inch pieces
4 stalks celery, chopped
1 cup onion scapes, or green onions, thinly sliced, divided
1 tbsp garlic, minced
2 tsp paprika
1/2 (15 oz) can light coconut  milk
1 quart (32 oz) vegetable stock
1 small bunch basil, thinly sliced
Lemon wedges, to serve
Toasted baguette slices (optional)

Directions
Pre-heat oven to 375F. Add sweet potatoes, red peppers, and onions to a foil-lined baking sheet. Coat vegetables with 2 tbsp olive oil oil and season to taste with kosher salt and freshly ground pepper. Roast for 30 minutes or until sweet potatoes are tender. Remove from heat.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots, celery, 1/2 cup onion scapes, and garlic, and season to taste with salt and pepper. Cook until the garlic is fragrant, about 30 seconds. Add paprika and roasted vegetables to the pan and reduce heat to medium, stirring occasionally for 5 minutes. Stir in coconut milk and vegetable stock and bring to a boil. Reduce heat, and simmer for 15-20 minutes until the carrots are tender. Season to taste with salt and pepper. 

Blend soup in batches until creamy, or, use an immersion blender to blend soup right from the pan. Ladle soup into bowls, garnishing with remaining onion scapes and basil, and squeezing over lemon wedges. Serve with toasted baguette slices on the side.

Easy Beef Pho with Numo Bone Broth

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[Sponsored]

I’m so excited to announce a contest sponsored by the most delicious bone broth ever: Numo Bone Broth! Check out my Instagram post for more details and enter to win by Friday, June 2nd!

Not only is Numo's broth delicious and rich enough to serve as the base for many delicious soups like my beef pho recipe below, it’s super healthy! Bone broths separate themselves from your average meat broths because they are chalked full of collagen, amino acids, and minerals that a great at nourishing our skin, joints, and gut. 

I had a feeling that when I decided to make pho with my beef bone broth kit that the broth would stand up on its own as an amazing base for beef pho. And it was, which made this the easiest pho recipe I’ve ever made!

Simply cooking the broth overnight, I added some aromatics in the morning, prepared the noodles, steak, and herbs, and simply poured the broth over everything to create an amazing bowl of WOW!

You got it: Healthy, delicious beef bone broth in pho = amazing. Be sure to check out Numo’s Beef and Chicken Bone Broths at the the Numo Shop!

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Easy Beef Pho with Numo Bone Broth

Total Time: 12 Hours 20 Minutes
Hands on Time: 30 Minutes
Serves 4-6

Ingredients
1 kit Numo Broth
1-inch piece ginger
4 whole cloves
1 3-inch cinnamon stick
3 star anise
2 tbsp rock sugar, crushed with a mallet
2 tbsp fish sauce
Kosher salt
1 lb thin dried rice stick noodles (1/16-inch-wide)
3/4 lb flat iron or sirloin steak*, cut against the grain into 1/8-inch strips
2 serrano or jalapeño peppers, cut into rounds
1 small bunch basil, stemmed, leaves torn
1 small bunch cilantro, stemmed
1 cup bean sprouts
1 lime, cut into 6 wedges
Hoisin sauce, to taste
Sriracha, to taste

Directions
Open the Numo Beef Bone Broth kit. Place the entire cloth pouch into a 4-quart slow cooker. Add 10 cups of water to the slow cooker and simmer on high for 10 to 13 hours. Add ginger, cloves, cinnamon stick, star anise, rock sugar, fish sauce, and 1/2 salt, and continue cooking for 2 hours. Remove pouch and dilute with 3 cups of water. Season with additional sugar and fish sauce to taste. Continue to to keep on high heat to ensure broth is hot. 

Add rice noodles to a large mixing bowl. Bring a kettle or a boiling pot of at least 4 cups of hot water to boil. Remove from heat. Pour over boiling water and let sit, according to package directions and until noodles are soft, about 8-10 minutes. Drain.

Divide rice noodles between large bowls. Add noodles, steak, and serrano rounds. Pour over boiling Numo Bone Broth. Serve with basil, cilantro, bean sprouts, lime wedges, hoisin sauce, and sriracha on the side.

* Note: steak is much easier to slice thin when you freeze it for 15 minutes first!
 

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If you liked this recipe, you will also love my recipes for Ramen with Rainbow Chard, Thai-Infused Chicken Noodle Soup, and Korean Beef & Daikon Radish Soup!

Indian-Spiced Vegetable Soup

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Happy Friday! Who else craves spicy Indian food at the end of a long week? If you do, you need to make this quick and spicy vegetable soup tonight! Full of vegetables, it’s insanely healthy. And while you wouldn’t notice, this one is vegan, which means it will serve as a nice break from animal products from the week, and it will lessen your footprint on the environment! A win-win for all.

In this soup, I used turnips, carrots, potatoes, and cauliflower as the main vegetables. But feel free to use some of your other favorites. I imagine that it would be great with green beans, peas, bell peppers, and zucchini as well. 

Adrian will often ask me jokingly when we make dinner with this much veg: “exactly how much nutrition do you think is in this?” and I just shake my head because it might as well be infinite! At 1/2 lb of vegetables per serving, I will happily trade this soup for a quarter pounder hamburger any day! It’s just too good and healthy to pass up!

Note: For a soupy consistency, I recommend using 4 cups of water. But for more of a masala consistency, which is how I like mine, just barely cover the vegetables with water, and cook the soup a little longer until it thickens up.

Indian-Spiced Vegetable Soup

Time: 40 Minutes
Serves 4

Ingredients
1 small onion, roughly chopped
3 carrots, sliced diagnonally
1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
1/4 head small cauliflower, cut into 1-inch florets
4 Japanese turnips, peeled and quartered, about 1/2 lb
8-12 Thai chilies (optional)
1 tsp ginger, minced
1 tsp ground cumin
2 cardamom pods, cracked
Kosher salt and freshly ground black pepper
1 medium vine ripe tomato, chopped

To Serve
Steamed rice or naan
4 green onions, thinly sliced
1/4 cup cilantro, chopped

Directions
In a large pot or Dutch oven, add onion, carrots, potato, cauliflower, turnips, chilies, cumin, and cardamom pods. Season with 1 tsp salt and 1/4 tsp freshly ground black pepper to taste. Cover with 4 cups of water and bring to a boil. Reduce heat to a simmer and cook for 20 minutes, until the vegetables are tender. Add tomato and simmer for 10 minutes longer, until the soup reaches the desired consistency.

Serve soup in bowls with steamed rice or naan on the side. Garnish with green onions and cilantro and serve immediately!

Ham & Split Pea Soup with Herbed Croutons

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Ladies and gentlemen, consider this post the second and last installment of Easter for Procrastinators Like me!

I'm guessing that the majority of last-minute Easter Dinner planners will be choosing ham as the main protein choice. But what are you going to do with all of that leftover ham? I teamed up with Tinselbox Holidays and Parties to make you this most delicious Ham & Split Pea Soup with Herbed Croutons! What's the secret ingredient? Read more below to find out!

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There's no better time of the year to make Ham & Split Pea Soup! Okay, maybe when it's cold during the winter holidays. But to be straight up with you, this is the perfect comfort food in the San Francisco right now! Last night we had a crazy wind storm with heavy rain and this is the best way to warm up again. Whether or not it's raining where you are, I know you'll have so many leftover prepped vegetables in your kitchen from Easter dinner that your pantry and refrigerator will be begging you to use them up! 

So look no closer than the recipe below! Feel free to play with it as you'd like, but do know that the secret to the amazing flavor is....pig's foot! I bet you wouldn't have guessed! A good ham bone from your baked ham will do the trick as well!

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Ham & Split Pea Soup with Herbed Croutons

Time: 2 Hours
Serves 8
Ingredients
8 slices bacon
1 medium onion, chopped
1 cup leeks, chopped, white and light green parts only
6 garlic cloves, finely chopped
¾ cups celery, chopped
½ cup carrots, finely chopped
1 tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
1 cup vermouth or dry white wine
1 lb dried split peas, sorted and rinsed
1 ½ cups Yukon gold potatoes, cut into ¼-inch pieces
1 ½ cups ham steak, chopped into ½-inch pieces
1 bay leaf
1 pig’s split pig’s foot or 1 ham bone

Herbed Croutons
2 tbsp melted butter
1 petit baguette, sliced 1/4-inch thick
1 cup Parmesan-Reggiano, grated
1 tbsp fresh sage, finely chopped
1 tbsp fresh thyme, finely chopped
Kosher salt and freshly ground black pepper

To Garnish
1 tbsp fresh thyme leaves
1/2 cup crème fraîche
Extra-virgin olive oil, for drizzling

Directions
In a large stockpot or Dutch oven, add bacon and heat over medium-low heat until crisp. Transfer to paper towels. Cool, and break into bacon bits. Set aside.

Pour off all but 2 tbsp bacon drippings and heat pot over medium heat. Add onions, leeks, garlic, celery, carrots, and thyme. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Cover the pot, and cook, stirring occasionally, for 12-15 minutes, until carrots have softened.

Add vermouth to the stockpot and bring to a boil. Cook, stirring, until vermouth has mostly evaporated, about 4-5 minutes. Add split peas, potatoes, chopped ham, bay leaf, and pig’s foot. Cover entirely with water and bring to a boil. Reduce heat and simmer, stirring occasionally and adding more water if too thick, 1.5 hours, until split peas are soft. Discard pig’s foot. Season to taste with salt and pepper.

Meanwhile, set your oven rack to the top position. Preheat your broiler. Add baguette slices to a baking sheet and brush the top sides with melted butter. Broil for 1-2 minutes, until golden. Flip croutons over and sprinkle with Parmesan, sage, and thyme. Season to taste with salt and pepper. Return to oven, and broil for 1-2 more minutes, until cheese has melted.

Ladle soup into bowls. Drizzle soup with olive oil and garnish with thyme leaves, reserved bacon bits, and crème fraîche. Serve with herbed croutons.

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Like this soup? Check out a couple of my other recipes for comforting soups like Spicy Chicken Posole Soup with Garbanzo Beans, Thai-Infused Chicken Noodle Soup, and Persian Lamb Soup (Abgoosht)!

Spicy Chicken Posole Soup with Garbanzo Beans

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It’s been raining again, and in fact, flooding in my old stomping grounds of San Jose, CA. Yikes! It’s too bad that we’ve needed rain so much here in California and somehow it decided to all come down at once. I hope all of my friends on social media in San Jose are doing okay. 

With this weather, I wanted to make something spicy and soupy, but easier than said than done for a weeknight. When Adrian came home from the gym last night, I was just getting started on the soup, with a simple mise en place on the table. But after sitting down and catching up on the news for a few minutes, it was done! He was shocked and actually thought I was joking until I served up this big bowl of soup. 

So, to cut this short story shorter, this soup is satisfying, delicious, and perfect for when your weather is cold, rainy, or even snowy. PS: if you’re wondering why our posole looks extra spicy (those cute little Thai chilies), we infused our bottled tomatoes with them last summer, and dang are they good too!

Spicy Chicken Posole Soup with Garbanzo Beans

Time: 20 Minutes
Serves: 6

Ingredients
2 tbsp olive oil
1 medium red onion, thinly sliced
2 jalapeños, seeded, halved lengthwise, thinly sliced
6 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tsp ground cumin
2 tsp Mexican oregano
1 tbsp New Mexico or red chili flakes
6 cups chicken broth
1 28-oz can garbanzo beans, drained and rinse
1 28-oz can crushed tomatoes
2.5 cups rotisserie chicken, shredded

To Serve
Sour Cream
Lime wedges

Directions
In a large skillet or Dutch oven, heat olive oil over medium heat. Add red onion, jalapeño, and garlic. Season with salt and pepper and cook until onions are soft, about 8-10 minutes. Stir in cumin, Mexican oregano, and New Mexico chili flakes and cook for another minute. 

Add broth, garbanzo beans, and tomatoes to skillet. Bring to a boil and stir in chicken. Cook until chicken is heated through. Season to taste with salt and freshly ground black pepper. 

Ladle posole into bowls and dollop with sour cream. Squeeze over lime wedges and serve. 

Carrot and Mung Bean Salad with Root Vegetable, Cauliflower and Tomato Soup

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What kind of person purchases mung beans on a whim, never having used them in cooking before?! Oh right, me! But they’ve sat on my shelf for several months now and I knew it was time to put them to good use. 

Flipping through Ottolenghi’s Plenty, I was inspired by one of his lentil salad recipes and figured I could do something similar with mung beans. So when I Googled mung bean salad, it totally cracked me up that the first recipe I found was by Ottolenghi. I was sold, mostly because I trust that the masterful chef knows what to do with an infamously boring legume.

So how did it turn out? Oh, just some crazy flavor explosions and sheer vegetarian happiness. It’s crazy how much mung beans can brighten up with just a little added spice, vinegar, and cheese. I served the beans with a simple Indian-inspired vegetable soup (not Ottolenghi's), which was also quite delicious! Both recipes are below. Pro Tip: if you make both recipes, add some of the leftover carrot liquid from the mung bean recipe to the vegetable soup broth. Adds a nice touch!

Carrot and Mung bean Salad 

Time: 30 Minutes
Serves 4

Ingredients
3/4 cup dried green mung beans
4 tbsp olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves, peeled and crushed
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1/2 inch batons
½ tsp sugar
1/4 cup cilantro, roughly chopped
Grated zest of 1 lemon
4.5 cups feta, crumbled

Directions
Bring a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, until they are cooked but still retain a bite. Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the seeds. Cook on medium heat, stirring often, until they start to pop – about three minutes – then pour, hot oil and all, over the beans, along with the vinegar, garlic, chili and half a teaspoon of salt.

While the beans are cooking, lay the carrots in a pan large enough for them to form a shallow layer on the bottom. Pour over about 2/3 cups water – the carrots should be nearly submerged – plus two tablespoons of oil and half a teaspoon each of sugar and salt. Bring to a boil and keep on a high heat for eight minutes, by which time the water should have evaporated and the carrots become slightly caramelized but still crunchy. Drain some liquid, if needed.

Add the carrots to the bean bowl, along with the cilantro, and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.

Root Vegetable, Cauliflower and Tomato Soup

Time: 35 Minutes
Serves 4

Ingredients
1 medium watermelon radish, about 1/2 lb, cut into 1” pieces
1 large Yukon gold potato, cut into 1” pieces
3 medium carrots, sliced into 1/4’ diagonals
3/4 cup cauliflower florets, cut into 1-inch pieces
1 small onion, roughly chopped
1 tsp fresh ginger, minced
Seeds from 2 cardamom pods
Kosher salt and freshly ground black pepper, to taste
2 tsp ground cumin
4 cups water
1 medium tomato, roughly chopped

Directions
Add all of the vegetables, except the chopped tomato, into a large pot or Dutch oven. Cover with 4 cups of water and bring to a boil. Reduce heat to a simmer and cook until vegetables are al dente, about 20 minutes. Add tomato (and juices from mung bean recipe, if using), and cook until vegetables are tender, about 10 minutes. Remove from heat and ladle into bowls. Serve immediately.

Thai-Infused Chicken Noodle Soup

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This Thai-Infused Chicken Noodle Soup is really hitting the spot right now! 

Adrian and I have been so sick for the past week and I’m not sure if I’ve come down with another cold, or if this is just the longest running cold ever. All I know is that even though we’re still worn out, we really wanted to make the easiest, most comforting soup ever. 

Scouring our pantry, refrigerator, and garden, we found some dried knife-cut noodles, chicken broth, hot peppers, limes, and plenty of Asian condiments, so there wasn’t much to pick up at the grocery store: perfect. Even more perfect? We made the soup in less than 20 minutes.

The knife-cut noodles are wonderful in this chicken broth flavored with lime juice, fish sauce, and light brown sugar. They’re actually wheat noodles instead of rice and lot thicker than you would normally use in a Thai noodle soup, but these noodles are really good as well. Because they’re so hearty, you almost feel like you’re eating a dumpling soup, without all the work! Adrian and I are both very pleased, especially since we could put together a healthy, homemade soup when it was a little hard to stand up. 

Whether or not this chicken soup will help to hasten this cold or not, it sure feels like it will, and that’s all that matters to us right now!

Thai-Infused Chicken Noodle Soup
 

Time: 20 Minutes
Serves 6

Ingredients
3 quarts low-sodium chicken broth
1 15 oz can whole sweet corn, drained, liquid reserved
8 nests Taiwanese sliced noodles (Guan Miao), about 200 grams
1.5 lb boneless skinless chicken breast, thinly sliced
1 tbsp fresh ginger, minced
3 cloves garlic, finely chopped
1 bunch green onions, finely sliced
1 large serrano, finely sliced
8-10 dried birdseye chilies (optional)
1 tbsp fish sauce
1 tbsp light brown sugar
1 tbsp chili garlic sauce
Zest and juice of 2 limes
1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)

To Garnish
Fish Sauce
Chili garlic sauce
1 lime, cut into wedges
Chopped cilantro

Directions
In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 2-3 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.

Add the chicken, corn kernels, ginger, garlic, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and chili garlic sauce to the broth and simmer on medium heat for 5 minutes. 

Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro. 

Persian Lamb Soup (Abgoosht)

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It’s always fun when Adrian’s aunt Fattaneh is visiting the US from Australia. We spent time with her in Santa Barbara over Christmas, cooking some of our favorite dishes, and perfecting former recipes. But because our time in Santa Barbara was limited, we needed to have a Facetime session with her to learn a new dish! 

Adrian remembered that he hadn’t tried Abgoosht, a very traditional Persian soup, since he was a child visiting his grandma in Adelaide. So we Facetimed Fattaneh last night to get the scoop on how to make it, and it turns out, she was making it too! Adrian’s dad told her a few days before that we had abgoosht on our radar, and they were all excited to make it as well.

Now, while learning live on Facetime sounds like an opportunity to perfect a recipe, it wasn’t really side-by-side cooking that I prefer. Fatteneh gave us a demonstration/lecture for about 10 minutes and then checked in with us after we had purchased the ingredients and after they had finished eating. I thought I had it all under control, BUT, there was one critical method I was missing in my recipe: making the mash! 

Besides Adrian being a little depressed that he was missing out on the mash, my accidental version turned out really good! All it needed was those fine Persian flavors, and it was still super yummy with the chunks of lamb and potato I reserved. I wouldn’t be surprised if the way I made it is how it is made in some households in Iran.

In any case, I’ve posted the traditional recipe with the mashing method below. Feel free to make “AbGoof” like I did instead, haha, by using an immersion blender to blend the beans with the soup, potatoes, tomatoes, and onion. It’s pretty good too. But I think we’ll try this one again in a couple weeks, mash included.

Persian Lamb Soup (Abgoosht)

Time: 2 Hours 10 Minutes
Serves 4

Ingredients
3 lamb shanks
1 tbsp turmeric
1 tsp Koher salt
1 tsp freshly cracked black pepper
2 bay leaves
1 large onion onion, roughly chopped
6 cloves garlic, roughly chopped
2 medium boiling potato, peeled, quartered
½ cup white beans
½ cup cannellini beans
½ cup red kidney beans
2 large tomatoes, roughly chopped
1 tbsp tomato paste
2 dried limes (cut hole at end, slit on side) or juice of 1-2 lemons 

Directions
In a large pot or Dutch oven, cover lamb shanks with turmeric, salt, and pepper. Add bay leaves, onions, and garlic, and cover with water, about two inches over the lamb. Bring to a boil and then down to a simmer. Cover and cook for one hour.

Add potato, beans, tomatoes, tomato paste, and dried limes, adding additional water if needed to keep lamb covered. Return lid and and simmer for another hour, until the lamb is tender. Adjust seasonings as needed. 

Transfer 1/2 of the potato quarters and the lamb shanks to a plate. Let cool. Discard bay leaves and dried limes. Reserve 4 medium pieces of the meat from the bones. Pick off the rest of the meat from the bones and scrape out marrow (if desired) and place in a colander set over a large bowl. Strain the remaining contents of the pot over the bowl, and return the strained soup to the pot. Adjust seasonings as necessary.

Return contents of the colander to the bowl. Mash the meat and vegetables with a wooden spoon. Ladle the soup and reserved lamb and potato quarters into four bowls. Serve with the mash on the side. 

Note: this dish is best served with a "sabzi" of radishes, tarragon, mint, white onion as well as barbari (Persian flatbread), and yogurt.