Sails & Spices

Category: Soups

Healthy vegetables soups for all seasons

  • Mexican Tortilla Soup

    Mexican Tortilla Soup

    When the weather gets cold we turn to this Mexican Tortilla soup. The flavours are rich and complex, tomato forward with a sweet and smoky chili accent. A beautiful and delicate presentation make this dinner party worthy.

    We were taught this recipe in Cancun, at the Ritz-Carlton Culinary Center. Our teacher, Chef Manning brought the flavours of Mexico to life and we left with a stronger appreciation for the ingredients and techniques of Mexican cooking. Read about our interview with Chef Ryan Manning here! 

    One of the special ingredients for this soup is the guajillo chili, however if you can’t find this you could also use Ancho chili. It’s worth trying to track these down as substituting with other chilis is not going to give the same complex taste.

    Mercado 23 Cancun

    To really impress your guests take the time to plate your soup bowls with the garnishes and serve the tortilla soup from a teapot for a dramatic presentation. It’s true what they say – you eat with your eyes first.

    Let’s make some soup!

    Mexican Tortilla Soup

    For The Soup

    • 1 garlic clove (minced )
    • 2 cups onion (diced )
    • 4 guajillo chilies or Ancho chili (seeded )
    • 4 corn tortillas (toasted and crumbled )
    • 8 cups vegetable stock
    • 4 lbs tomatoes (diced )
    • 1 cup sour cream

    To Garnish

    • salt and pepper to taste
    • 1/2 cup queso fresco / cotija cheese (cut into triangle pieces )
    • 3 tortillas (julienned and fried )
    • 2 tbsp cilantro
    • 1 avocado (diced )
    • 20 cherry tomates (cut in half)
    1. In a large pot, saute the garlic, onions, toasted corn tortillas and guajillo chilies in a splash of oil
    2. Add the stock and the tomatoes and bring to a boil. Reduce heat to simmer over low heat for at least an hour.
    3. Remove from heat and blend with a stick mixer or in a blender.
    4. Stir through the sour cream and season with salt and pepper to taste.
    5. For the garnishes, fill a piping bag (or ziplock bag with the corner cut off) with your guacamole and pipe medium sized dots into the bottom of your service bowls. Garnish with cilantro leaves
    6. Place your pieces of cheese and cherry tomates around your guacamole. Sprinkle the chili and corn tortilla strips overtop.
    7. Place each bowl on the table and pour the soup over the garnishes when ready to eat.

  • Grandma’s Doukhobor Borscht

    Grandma’s Doukhobor Borscht

    Doukhobor Borsch Soup

    Oh borscht! We used to wonder, how could such a humble soup require so many steps to prepare, and dirty so many pots and pans in the process?! The recipe we inherited, though delicious, used to confound us with the disjointed process and the seemingly endless need to chop and cook each ingredient in a precisely unique fashion.

    Doukhobor Borsch SoupDoukhobor Borsch SoupIt turns out, of course, Grandma never used a recipe herself.  She would whip up a batch of borscht in what seemed like mere minutes, by memory, steaming and bowled for any guest who came through to visit.  Here, we’ve streamlined the process as much as possible without diverging from intent of the dish.

    Doukhobor Borsch Soup

    For us, borscht has always felt like a family meal well served… so gather yours around, and enjoy!

    Serve with a crusty bread for lunch, or Ukrainian Potato Pierogi for dinner.

    2019 -Recipe edited for clarity. 

    Traditional Doukhobor Borscht

    • 1 Small-Med Onion (diced and divided into 1/4 and 3/4 cups)
    • 4 cups Organic Tinned Diced Tomatoes (1 liter)
    • 6 Tbsp Olive Oil or Butter (divided)
    • 1 Green Pepper (diced & divided into three 1/4 cup servings)
    • 2 Carrots (1 grated (1/2 cup) and 1 diced (1/2 cup))
    • 12 cups Water (3 liters)
    • 1.5 Tbsp Sea Salt
    • 5 Med Potatoes (4 halved and 1 diced (1 cup))
    • 1 Small Beet (left whole)
    • 1 Celery Stalk ((1/4 cup))
    • 5 Cups Shredded Cabbage (divided into 2 cups & 3 cups)
    • 1 Cup Cream or Coconut Cream (divided)
    • 1 Small Bunch Green Onions (diced & divided into 1/4 and 1/2 cup)
    • 2 Tbsp Fresh Dill (divided)
    • 1 Tbsp Cracked Black Pepper
    1. Set on the stove a larger stock pot (12L+), a smaller pot (8L) and set two bowls (6L) on the counter.
    2. Dice and divide the onion into both a 1/4 and 3/4 cup portion.
    3. In the smaller pot bring to a simmer all 1L (4 cups) of tinned diced tomatoes, 1/4 cup diced onion, and 2 tbsp olive oil. Let simmer for 10-15 minutes.
    4. Meanwhile, dice and divide the green pepper and one carrot. Grate the second carrot.
    5. In the larger stock or canning pot, add 2 tbsp of olive oil and sauté 3/4 cup of diced onion until translucent (not brown), 1/4 cup of diced green pepper, and the grated carrot (1/2 cup). Remove, and set aside in a bowl.
    6. Into the large stock or canning pot, add 3L (12 cups) water, salt, the diced carrots, the halved potatoes, the whole beet, celery, and half of the simmered tomatoes from the smaller pot.
    7. Bring to a covered rolling boil until the halved potatoes are easily pierced with a fork.
    8. Meanwhile, set aside the second half of the tomatoes from the smaller pot into the bowl where you placed the onions, green pepper and grated carrots from step 5. Rinse out the pot.
    9. In the newly rinsed smaller pot, sauté 2 cups of the shredded cabbage with 2 tbsp olive oil until soft and translucent.
    10. Once the halved potatoes are cooked through (approx 20-25 mins) remove them from the larger stock pot and place them in the second bowl to mash with 1/2 cup cream or coconut cream, 1/4 cup green pepper, 1/4 cup green onion and 1 tbsp of fresh dill.
    11. Add to the larger stock pot the diced potato, remaining 3 cups of raw shredded cabbage, and 1/2 cup cream or coconut cream. Bring to a boil for 5-10 minutes.
    12. Add the potato mash into the larger stock pot, stir. Bring back to a boil.
    13. Add to the lager stock pot the remainder of the simmered tomatoes, sautéed carrots and onion from the bowl, and sautéed cabbage from the smaller pot. You can now wash and put away your smaller pot and two bowls.
    14. To finish, add 1/2 cup green onion, remaining diced green pepper, 1 tbsp fresh dill. Remove whole beet.
    15. Remove from heat and let rest 10-15 minutes.
    16. Cracked sea salt and black pepper to taste.
    17. Serve with cayenne at the table.

    Helpful Kitchen Tools:
    -Shredder or Grater
    -5-6 small bowls for mis-en-place
    -4 cup capacity measuring cup
    -Large Stock or Canning Pot (12L capacity+) with lid
    -Large Pot (8L capacity or so)
    -Two Bowls (6 cup capacity or so)
    -Potato Masher
    -2 Cutting Boards

    Doukhobor Borsch Soup

  • Hearty Tuscan Farro, Kale, & White Cannellini Soup

    This hearty tuscan soup is the perfect remedy to a chilly afternoon. Farro is a mighty ancient whole grain.   Once serving as fuel to the Roman empire’s troops, it is definitely worth getting to know.  Here, it relaxes beautifully into this delicious and hearty warming vegetable soup as the perfect remedy to a chilly afternoon.  The best part?  A home full of delightful smells and fantastic leftovers for a mid-week lunch.

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