Soup Season Is Here!
I love making a big soup over the weekend. It is not only warm and comforting as the weather gets cooler but usually lasts into the week making lunch that much easier!
Here are a few of my favorites:
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Description text goes hereThis Ginger-Turmeric Chicken Soup from Fed + Fit is hearty, tangy, and really satisfying. Might be a good thing to have for dinner tomorrow night while we watch another storm roll in...
2 T butter or olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1 T fresh grated ginger
2 med sweet potatoes, skinned & cut into cubes
2 lbs boneless chicken breast or thighs
5 C chicken broth
1 t fresh chopped thyme (or 1/2 t dried)
1/2 t coarse sea salt
1/4 t black pepper
1 bay leaf
2 t turmeric
1 C full-fat coconut milk
1 head lacinato kale, de-stemmed & roughly chopped
2 T lemon juice (about 1 lemon)
Melt butter in pot, then add chicken & cook 3-5 mins per side. Set aside once browned.
Add onion & celery, cook 5-7 mins, then add garlic & ginger. Cook for another minute.
Add the chicken back along with the sweet potatoes, broth, thyme, salt, pepper, bay leaf, & turmeric. Cover, simmer on medium-low heat for 30-40 mins.
Shred chicken then add in coconut milk & kale. Cook for 2-3 mins. Add lemon juice then serve. -
I saw this recipe for Curried Peanut Soup and HAD to try it. Lots of healthy spices and a meal by itself.
1 C good PB
2T honey
4 C boiling water
1-2 T peanut oil
2 C minced onion
10 large cloves garlic minced
2 t salt
1 -3 T minced ginger
1 tsp each cinnamon, ground cardamom, dry mustard
1/2 tsp ground cloves
1 tsp turmeric
1 T ground cumin
up to 1/2 tsp cayenne
2 C buttermilk*
1. PB, honey, and 2C boiling water to make PB paste.
2. Heat oil and saute onion, ginger, garlic, and salt in a dutch oven for 10min over medium heat. Add spices and cook for 5min more.
3. Mix in water and PB paste then cover. Bring to boil, turn heat to low, and simmer for 10min. Whisk in buttermilk right before serving.*Buttermilk Hack- When I learned this hack, it was a game-changer! Add 1Tbsp of lemon juice or vinegar for every 1 C of milk to make buttermilk.
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Description text goes hereWe limit our intake of red meat, and when we do have it we make sure it's local and grass-fed. This is so easy and makes A LOT.
2lbs beef stew meat
salt & pepper
1 medium onion chopped
1cup baby carrots
1cup baby potatoes
2 stalks celery
32oz beef broth
2Tbsp Worcestershire sauce
6oz tomato paste
1Tbsp dried parsley
1Tbsp dried oregano
Throw it all in the slow cooker on low for 10hrs or high for 6-7hrs.
30min before it's finished add 1cup frozen peas, 1cup frozen corn, and a mixture of 1/4 cup flour + 1/4 cup water. -
I lived in Tacoma, Washington for a short time in the fall of 2007. It was cloudy, damp, and drizzly ALL.THE.TIME. Thankfully, there was a small hole-in-the-wall spot called Infinite Soups down the street from our apartment and we would get soup from there 3-4x/week.
Their Minestrone was a staple in the rotation. I don't have their recipe, but here's one inspired by the Moosewood Cookbook by Mollie Katzen. What I love about this (as with most soups) is that you can put everything and anything in it!2C chopping onion
5 cloves garlic
1 stalk celery, minced
1 carrot, diced
1 small zucchini and/or eggplant, diced
1tsp basil
1tsp oregano
1 bell pepper, diced
3-4 cups water
1 14.5oz can tomato puree
1.5C cooked beans
1/2-1C dry pasta
salt & pepper to tasteHeat the olive oil in a pot or Dutch oven. Add onion, garlic, and 1 1/2 tsp salt. Sauté over medium heat for about 5 minutes, then add celery, carrot, eggplant (if using zucchini, add it later, with the bell pepper), oregano, black pepper, and basil. Add Parmesan rind (if using), cover, and cook over very low heat about 10 more minutes, stirring occasionally.
Add bell pepper, zucchini, water, and tomato puree. Cover and simmer for about 15 minutes. Add beans and simmer for another 5 minutes.
Bring the soup to a gentle boil. Add pasta, stir and cook until the pasta is tender. Add lemon juice. Stir in the diced fresh tomatoes or baby spinach, and serve right away topped with parsley and Parmesan.
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I love soup, especially on a cold rainy day or when coming home from playing outside and having a big bowl of soup. I also love making a ton of it, so I don't have to think about lunch for myself all week.
Here is one of my favorites from the book, Soup Swap by Kathy Gunst2 tablespoons extra-virgin olive oil, divided
1 pound Italian turkey sausage, mild or spicy, casings removed
1 cup chopped onion
3 cloves garlic, thinly sliced
⅛ teaspoon salt
Freshly ground pepper to taste
2 medium carrots, diced (1/2 inch)
2 small turnips, peeled and diced (1/2 inch)
1 medium celery root, peeled and diced (1/2 inch)
1 large Yukon Gold potato, peeled and diced (1/2 inch)
10 cups very thinly sliced green cabbage (about 1/2 medium head)
8 cups low-sodium chicken or vegetable broth
¾ cup dry white wine
1 cup chopped fresh tomato
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ cup grated Parmesan cheese
Heat 1 tablespoon oil in a large soup pot over medium-high heat. Add sausage and cook, stirring frequently, until well browned, about 10 minutes. Remove with a slotted spoon to a paper towel to drain.
Reduce heat to medium and add the remaining 1 tablespoon oil, onion, garlic, salt and pepper; cook, stirring, until starting to soften, 2 to 3 minutes. Add carrots, turnips, celery root and potato and cook, stirring once or twice, until starting to get tender, 4 to 5 minutes. Add cabbage; cook until starting to wilt, about 2 minutes. Return the sausage to the pot and stir in broth, wine, tomato, rosemary and thyme. Increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 1 hour.
Uncover and simmer for 15 minutes to reduce the broth and intensify the flavor of the soup. Taste and add more pepper if desired. Serve topped with Parmesan.
Please let me know if you try any of them and share your favorites too!