Potato Cheese

The House Soup SERVES 6


•  4 potatoes quartered
•  1 cup celery
•  1 cup onions
•  1 cup carrots
•  4 cups vegetable stock (the stock really matters, find a good bullion that you like we use Knorr Vegetarian Bullion)
•  1/4 teaspoon marjoram
•  1/2 teaspoon season salt

•  pepper to taste
•  lots of shredded cheddar cheese

How to Make the Soup:

1. Put all ingredients (except for the cheese) into a stock pot and simmer until potatoes and carrots are soft. (We mean really soft)
2. Puree until smooth in a blender or immersion blender until creamy.
3. Add cheese and pepper to taste.

Fire Roasted Tomato

  • 2 cans of Fire Roasted Tomatoes
  • 2 tbsp roasted garlic flesh
  • 1 large sweet onion, peeled & sliced
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp salt or to taste
  • 1/2 tsp freshly ground black pepper

1. Preheat oven to 400F. Roast onion and garlic until soft and brown.

2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.

3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.

4. Use an immersion blender. Pulse for just a few seconds until chunky.

Adjusted from:

Hot and Soup Soup (vegan)

1 tablespoon extra light olive oil

4-5 dried shiitake mushrooms soaked 4-5 hours

1 medium carrot

1/2 block bamboo shoot

2 cloves garlic

A small handful (4-5) dried black fungus, soaked 4-5 hours

1/2 teaspoon Himalayan/sea salt

1/2 block silken tofu

3 1/2 cups mushroom broth (recipe below)

1 tablespoon & 2 teaspoons low sodium soy sauce

1 tablespoon white cooking wine (or shaoxing cooking wine)

2 teaspoon apple cider vinegar

1 teaspoon dark/aged vinegar (I used Shanxi aged vinegar)

1 teaspoon sesame oil

1/4 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

3 tablespoons cornstarch

3 tablespoons water

1 scallion

Modified from:

Tom Yum


6.5 cups water
2 bullion cubes
1/3 cup fresh lime juice
2 TBSP fish sauce
2 TBSP sugar
3 stalks fresh lemongrass in a satchel
1 inch piece galangal Chinese ginger
2 kaffir lime leaves
2 TBSP + 1 tsp Thai Kitchen® Roasted Red Chili Paste
1/4 cup fresh mushrooms
1 small onion, thinly sliced
5 dried Thai chilies, crushed
1 – 14.5 oz diced tomatoes with broth
2 green onions
1/4 cup cilantro sprigs
top with bok choy / green onions / cilantro

1. BRING broth, lime juice, fish sauce, sugar, lemongrass, galangal and kaffir lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes. Remove galangal, lemongrass and kaffir lime leaves.

2. STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato.
LADLE into soup bowls. Garnish with cilantro.

THAI Kitchen Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chile paste. Add shrimp or tofu with mushrooms; simmer 1 to 2 minutes or just until shrimp turn pink or tofu is heated through.


Thai Cashew and Coconut Soup top with Cilantro, Scallions, Cashews, and Coconut milk

2- tablespoons sunflower oil

2- red onions finely chopped

1- birds eye chili pepper- seeded and finely sliced

2-garlic cloves -chopped

1- 1inch lemon grass outer layers removed and inside finely sliced

1-cup of red lentils, rinsed

1- teaspoon ground coriander

1- teaspoon paprika

2/3- cups coconut milk

3 3/4 – cups water

juice of 1/2 lime

1 cup of cashews

3- spring onions or scallions- chopped

1- cup fresh cilantro finely chopped

salt and pepper to taste


1. Heat the oil in a large pan and add the onions, chili, garlic and lemongrass

2. cook for 5 minutes or until the onions are soft but not browned stirring occasionally……

3. add the lentils and spices

4. pour the coconut milk and 3 3/4 cups water and stir

5. bring to a boil, then reduce the heat to a simmer for 40 to 45 minutes until the lentils are soft

6. Add 1 cup of cashews

7. pour the lime juice and add the spring onions and cilantro…and reserve some for garnish to each bowl before serving

8. season as needed with salt and pepper and serve