Potato Apple Soup with Caramelized Onions and Gorgonzola (grain-free)

Potato Apple Soup with Caramelized Onions and Gorgonzola (grain-free)By April Swiger, Contributing Writer

This rustic potato soup is delicately sweet, with caramelized onions and local apples, topped with savory gorgonzola. Not only is it nourishing-to-the-max with chicken bone broth, but it’s quick to put together and very frugal for even the tightest budget! This soup is simple enough for a busy weeknight meal (it has been devoured by my three year old son multiple times this week), but also has a touch of elegance with the addition of gorgonzola cheese in place of a traditional cheddar.

We’re officially in “soup season” as I like to call it. My crockpot is bubbling every week with homemade nourishing bone broth, and my freezer is always stocked with a few quarts for when I need it. Traditional bone broth has an abundance of health benefits ranging from helping intestinal disorders to the common cold (Sally Fallon, Nourishing Traditions, page 116-117). My husband and I drink a warm mug of broth, lightly salted, when we feel a cold coming on – and it really seems to help!

Potato soup is a favorite of mine, and I’m always looking for unique ways to serve it. I currently have twenty pounds of local apples, freshly picked from a nearby orchard. Traditionally, apples are paired with butternut squash, or sweet potatoes, but I loved the idea of a savory sweet soup with the humble russet potato and caramelized onions for extra flavor. Adding some gorgonzola on top gave it just the “bite” I was looking for.

I love keeping recipes simple, frugal, and nourishing, especially in the winter months when illnesses abound. You can’t go wrong when you use bone broth as your foundation. It’s easy to adapt this recipe for your taste as well. Add more apples or onions if you prefer it on the sweeter side, or switch out the gorgonzola for cheddar or brie.

Here are some other soups you may enjoy:

And check out Kimi’s Cookbook, (affiliate link) Ladled: Nourishing Soups for All Seasons as well!

Potato Apple Soup with Caramelized Onions and Gorgonzola (grain-free)
 
Author:
Recipe type: Main
 
This rustic soup is savory sweet and very frugal. It could easily be enjoyed all winter long!
Ingredients
  • 2 tablespoons butter
  • 1 onion, sliced
  • 3 pounds potatoes, peeled and chopped (I used russet)
  • 3 medium sized apples of your choice (about 1-1.5 lbs)
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Gorgonzola cheese to top
  • Salt and pepper
Instructions
  1. Melt the butter in a heavy bottomed pot. Add the sliced onions, a pinch of salt, and caramelize them for about 20-25 minutes until they are a deep golden brown. While the onions are carmelizing, peel and chop the potatoes and apples.
  2. When the onions are caramelized, add the potatoes, apples, broth, thyme and bay leaf to the pot. Salt and pepper to taste. Bring to a boil, turn down the heat, and simmer until the potatoes are soft, about 10-15 minutes.
  3. Use a hand blender to puree the soup. You could also do it in batches in a countertop blender as well. I like to leave some chunks in the soup and not puree it completely.
  4. Top with a hefty portion of gorgonzola cheese crumbles.

 

Miso Noodle Soup with Greens & Pork Ribs – Grain Free (Stove Top or Slow Cooker)

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)

Pork ribs are simmered in a ginger-laced broth, then accented with greens and mushrooms and layered with flavors of miso, tamari and umeboshi plum vinegar (or rice wine vinegar). If this isn’t Japanese(ish) soul food, I don’t know what is.

Up until recently we enjoyed this with rice noodles, but lately we’ve loved it with mung bean cellophane noodles or (affiliate link) kelp noodles! Both of these grain free varieties are silky and lovely and totally neutral in flavor. And my kids give the thumbs up for slurpability which – you know – I tolerate, because they are eating such a nutritious meal!

Here are some more grain-free pasta options if you are looking for alternatives. As for the base, I make my own frugal chicken stock or a broth out of drumsticks.

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)

Kelp Noodles

I fell in love with Japanese food in my early 20’s. After graduating college, I worked for a large Japanese company as a project engineer. It wasn’t long until I made a career leap to teaching Pilates and other wellness pursuits, but I was there long enough to get a good glimpse into Japanese culture, get comfortable with chopsticks and even have the opportunity to travel to Japan.

Spending a week in Japan was amazing in so many ways, but the food. Oh the food! It was out of this world.

Bear with me while I reminisce about some of my many food adventures there:

  • After a 13 hour flight and landing on soil that was 13 hours ahead of Atlanta, I felt completely upside down. I didn’t really come around until later at night when Tokyo was all lit up and a Japanese coworker and I settled into a sushi boat restaurant (here’s a good photo of one so you get an idea). We feasted on sushi and sashimi washed down with a little cold sake from a sort of miniature sake waterfall.
  • The next morning (after waking up bright-eyed at 4a.m. and watching the sunrise) I wandered down to the hotel restaurant and had the choice of an American or Japanese breakfast. I chose the Japanese breakfast which consisted of salmon, miso soup, pickled vegetables and rice. Such a great way to start the day!
  • My coworkers and I (both American and Japanese) often ate lunch at the company headquarters cafe. Usually I got the tonkatsu which is a breaded, deep-fried (but somehow light tasting) pork cutlet drizzled with a dark, complex sauce -salty, sweet and tangy. Such delicious food even in a sterile corporate cafeteria.
  • Then there was the magical experience I had in a green tea shop. In the interest of time, I’ll send you over to this Matcha-Ginger Scones post to read it if you’d like. (The scones are great too!)
  • One misadventure I had was at one of the finer sushi restaurants. I was with a Japanese coworker and we were both so excited about the meal to come. He was looking forward to eating some of the more exotic selections (sea urchin for one) but I stuck to the basics. We both had a “sweet shrimp” sushi and ate it at the same time. This was the first thing I had encountered that I didn’t like. In fact I couldn’t even tolerate it and to my horror, I started gagging involuntarily. But thankfully when I looked up, he had his eyes closed and was quietly moaning with delight so I took advantage and quickly spit it into my napkin. By the time he opened his eyes I was poised and smiling!

One of the popular “fast foods” is the ramen soup bowl. These are large hearty bowls of soup brimming with meat, vegetables and umami that hit the spot for lunch. I found a recipe for a pork ramen soup in (affiliate link) Slow Cooker Revolution and adapted it for the stove top and to make it more nourishing. It is deeply satisfying like the soups I remember in Japan. My husband raves about it and the kids down it without a complaint!

I hope you get a chance to try it and love it as much as we do!

Here are some more Japanese-inspired recipes from The Nourishing Gourmet:

Do you love Japanese food? What are your favorite dishes?

Miso Noodle Soup with Greens & Pork Ribs (Grain Free)
 
Author:
Recipe type: Soup
Cuisine: Japanese-Inspired
Serves: 4
 
This richly-flavored, decadent soup is simple to make and a family pleaser! Adapted from a recipe in Slow Cooker Revolution.
Ingredients
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons minced ginger
  • 1 tablespoon coconut oil or ghee
  • 8 cups chicken broth or stock
  • 12 ounces mushrooms, sliced
  • 2 pounds pork ribs (bone-in baby back or a leaner cut of spare ribs, if using boneless use 1.5 pounds)
  • 1 (12 ounce) package of kelp or mung bean noodles
  • 6 cups spinach or kale
  • 2 tablespoons miso (white or red)
  • 1-2 tablespoons tamari (to taste)
  • 1 tablespoon umeboshi plum vinegar (or rice wine vinegar)
  • 1 teaspoon toasted sesame oil
  • Ideas for garnishments: scallions, sliced jalapenos, seaweed flakes and/or toasted sesame seeds
Instructions
  1. Over low-medium heat saute the onion, garlic and ginger in the coconut oil or ghee, careful not to let the garlic burn.
  2. Once softened, add in the chicken broth, ribs and mushrooms. (Since my kids don't like mushrooms I usually saute these on the side and serve at the table separately.)
  3. Simmer for 2 hours if you can (this will make the meat even more tender and the flavors come together better). If not, 1.5 hours is fine!
  4. Take out the pork ribs and cut the meat into bite-size pieces, removing the fat.
  5. If you are using spinach and mung bean or kelp noodles, remove the soup from the heat and stir in the rest of the ingredients including the meat. It's ready to serve.
  6. If you are using the kale and/or rice noodles that need some additional cooking time, you will need to add them in while the soup is simmering until they soften. Then take the soup off the heat and stir in the remaining ingredients.
  7. Serve the garnishments on the side.
Notes
To make this soup in the slow cooker, just add sauteed onions, garlic and ginger plus the broth, mushrooms and ribs. Cook on high 5-7 hours. Cut pork into bite-sized pieces. Stir in kale, spinach and noodles and let them cook til tender. (If you're using mung bean or kelp noodles they will be ready very quickly so add them right at the end.) Add back in the pork and season with the remaining ingredients. Serve.

 

Curried Tomato Soup (Simple, Creamy & Dairy-free)

Curried Tomato Soup (Dairy-free, creamy, and so simple)

This gentle tomato soup has plenty of pep with both curry powder and garam masala to flavor it, and coconut milk to make it incredibly creamy. This fast and easy soup is perfect for the spring days we are currently experiencing – a mix of spring rains, and sunny days. Some days are worthy of a sweater still, and there are lovely days where we break out our summer dresses. One way or another, this soup has been soothing our souls, and nourishing our bodies often. It reminds me of my Simple Thai Broth because it is so easy and simple to make, is incredibly soothing when under the weather, and also can easily be made into a main dish soup by simple additions.

We first discovered it at a local store and we all loved it with the exception of my youngest who found it too spicy. My version, which boosts better ingredients and is completely allergy-friendly for us, is kept flavorful without as much spice so that even my three-year-old enjoys it. I will be making this often.

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A few notes on ingredients:

  • I make my own chicken broth. It’s both cheap, and very nourishing. You can get my basic recipe here, and my bare-bones most frugal recipe here. (Both are delicious).
  • I used Pomi Chopped Tomatoes in this recipe. I love that they are unsalted (allowing me to add my own unrefined salt instead of the cheap salt usually used), that they are so incredibly rich in flavor, and that they aren’t canned in traditional cans (I always taste that “tinny” taste). You can substitute whatever brand you prefer easily though.
  • I used Mountain Rose Herbs Curry Powder. Delicious!
  • I used this brand of coconut milk, which is guar gum free (my oldest seems to get stomachaches from gaur gum). Another great gaur gum free, and delicious brand is this coconut cream. 
  • This is one of those recipes where owning a hand blender is really helpful!
Curried Tomato Soup (creamy-but-dairy-free, and Easy!)
 
Author:
Recipe type: Soup
Serves: 6
Prep time:
Cook time:
Total time:
 
Easy to adapt and play with, this simple recipe is flavorful all on its own, or make it a main dish with the addition of precooked rice, fresh spinach and chicken chunks (it will only take a few minutes at the end of the cooking time to reheat the rice and cook the spinach and chicken). Other possible additions include topping it with fresh cilantro, fried onions or garlic, or a squeeze of lemon juice of a drizzle of balsamic vinegar. It's also perfect to serve with grilled cheese.
Ingredients
  • 1 large yellow, white, or red onion, or 2 small onion, peeled and chopped finely
  • 2 tablespoons of fat or oil of choice (such as coconut oil or avocado oil)
  • 3 garlic cloves, peeled and finely minced or put through a garlic press
  • 4 tablespoons arrowroot powder (or similar starch or flour), optional
  • 1½ tablespoons each curry powder and garam masala
  • 6 cups of chicken broth
  • 1 carton of Pomi chopped tomatoes, 750g/26.46 oz (or brand of choice)
  • 1 14 oz can of full fat coconut milk
  • 2 tablespoons coconut sugar, or sweetener of choice (such as unrefined cane sugar)
  • 3 + teaspoons of unrefined salt (unless using presalted tomatoes and broth, then salt to taste).
Instructions
  1. Heat the fat in a large pot over medium-high heat, until hot. Add onions, and sprinkle with a little salt. Cook, stirring here and there, for about 5 minutes, or until the onions are starting to soften. Add the garlic, and cook for about 1 more minute.
  2. Add the arrowroot, and stir into the onions. Add the tomatoes, and curry powder, and garam masala, and stir until mixed. Add the chicken broth and coconut milk and sweetener of choice, and, if using unsalted broth and tomatoes, add 3 teaspoons of salt. Bring to a simmer and simmer for 15 minutes or so.
  3. Blend using a hand blender (or, carefully in batches in a regular blender) for a smoother texture. I like mine with small bits of onions still left in it. Adjust to taste with salt. And serve.

 Related Recipes on TheNourishingGourmet.com:

 

Easy Thai Curry Noodle Soup

Thai Curry Noodle Soup

By Katie Mae Stanley, Contributing Writer

Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect, frugal meal to throw together when you are short on time and is bursting with flavor.

Using homemade chicken stock adds an extra boost of nutrition to this tasty soup. Fresh stock is a frugal and easy way to nourish your family. Coconut milk not only makes your dish creamy and decadent is bursting with nutrition as well.

(Post may contain affiliate links. Thanks for supporting this blog!) 

When buying coconut milk it is important as part of a real foods diet to know what is in your milk. Many brands contain carrageenan, sugar and other preservatives. There are a few suitable options out there. Native Forest, is an excellent brand that is organic and BPA free. Another good brand is Thai Kitchen, which is not BPA free but the company claims that their product is “BPA safe”. Thai Kitchen is more creamy and has always been my favorite brand. And check out this brand, and this one, for guar gum-free coconut milk.

Thai is one of my favorite cuisines, there is no denying that. There is few thing less satisfying for me than creating ethnic dishes at home. When you use your own ingredients you can know that your food will be free of unhealthy oils, sugars and preservatives that are frequently found when dinning out.

Homemade Thai Inspired Recipes:

Thai Curry Noodle Soup
 
Author:
Recipe type: Soup
Cuisine: Thai
Serves: 4-6
 
Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect meal to throw together when you are short on time and is bursting with flavor.
Ingredients
  • 2 quarts chicken broth
  • 1 can full-fat coconut milk
  • 1 16 oz vermicelli rice noodles
  • 1 lb chicken breast or thighs, thinly sliced
  • 1 medium white onion, thinly sliced
  • ½ lb fresh sugar snap peas
  • 2 tsp thai red curry, or curry paste of choice (I use this one)
  • 1 tsp fresh ginger
  • 2 cloves of garlic
  • 1 inch of lemon grass, split
  • optional garnishes
  • Fresh basil (Thai is preferred)
  • Fresh spearmint leaves
  • Fresh cilantro
Instructions
  1. In a large sauce-pot add the coconut milk, curry paste, lemon grass, garlic and ginger. Cook on low for 5 minutes.
  2. Add the onions cook for another five minutes.
  3. Pour in the broth and add the chicken and sugar snap peas. Simmer for about 5 minutes for until the chicken is cook through.
  4. Add the rice noodles, turn off the heat and cover until the noodles are softened.
  5. Garnish with thai basil, spearmint leaves and cilantro if desired.