soup

Warming Winter Vegetable Soup

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It’s been more than a while since my last post. There were many times when I prepared some food, took some pictures and wanted to write, but different seasons brought different prioritites and, well, just plain life happened.  But a constant has been my passion for yummy, whole and healthy foods and the art of preparing it.  Yes, art. No, I’m not a chef that prepares lovely food delicately plated to impress, but rather I love simple, earthy real food and it’s a creative outlet for me.

Over the years I have developed a list of well-being practices. I try and do at least one thing from my list each day to cultivate wholeness and self care.  Some days I’m lucky if I check one off the list and other days I’m able to fit in several.  One of the items on my list is cooking, chopping and shopping for ingredients.  It’s soul care, it brings me joy and life and I consider it a spiritual practice.  So on a busy day when I’m at home making up a quick meal, I try and stay present and enjoy the process.

This particular soup I made on a very snowy afternoon and chopping the vegetables and pulling out the dried herbs reminds me of the life that will come in the spring, but also grounds me in the present warmth and slowness of winter.  This is my favorite soup to make because it’s so versatile and you can literally make it your own and use what you have on hand.  I make it different every time.  It also freezes well and I eat this for lunch often.

Ingredients

olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can of diced tomatoes

5 cups of vegetable or chicken stock

dried Italian herbs to taste

3-4 carrots, chopped

parmesan cheese rind (optional) or use 1 tbsp grated parmesan cheese

misc vegetables- I like broccoli, kale, cauliflower, peas

1 can of beans if desired

pinch of hot pepper flakes to taste (optional)

Sauté the onion and garlic (along with salt and pepper) in a dutch oven or soup pot.  Add dried herbs to release the flavor.  Add the tomatoes, stock, carrots and parmesan cheese rind (or grated parmesan cheese) if using and simmer on low heat for 1-2 hours (or until carrots are tender).   Remove the cheese rind. Add other vegetables and beans if using and simmer until the vegetables are tender.  Add red pepper flakes or drizzle with olive oil and balsamic vinegar to serve.

Broccoli Cheddar Soup

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It is officially soup season, and boy have I been making the soup lately!!  We had some beautiful broccoli in our CSA and it’s abundant all over with these cooler fall temps. This soup is so good and very easy to make.  I’ve been finding solace in chopping, simmering, cooking- something I can control and see the results of my work in a tasty bowl of soup or meal.  When other things seem too big and out of my control, it’s nice to balance with simple tasks that give me pleasure.   Invite some friends over, make some soup and feed your soul this weekend!!

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Ingredients:

1 large head of broccoli (including stalk), cubed

1 tbs olive oil

1 onion, diced

2 medium sized potatoes, peeled and cubed (or I’ve also used turnips)

2 cups of chicken stock

2 cups of water

2-3 carrots, shredded

2 cups cheddar cheese, shredded

2 tablespoons of greek yogurt

Dice the broccoli florets, reserve half and set aside (use the stalk too…just peel the tough outer layer with a vegetable peeler) and chop the rest of your vegetables.  Add olive oil, onions and salt to a stock pot and cook until translucent.   Add the chicken stock, water, 1/2 of the cubed broccoli (reserve some florets to add texture to the soup later), 1/2 of the cubed potato, and more salt and pepper.  Simmer for about 20 minutes or until the vegetables are tender.  Puree the soup with an immersion blender or in a blender in batches.  Add the reserved broccoli florets and potato and the shredded carrots.  Simmer until the vegetables are tender.  Turn heat to low and add the shredded cheese until melted.  Add the greek yogurt and serve!!

 

 

 

Healthy Lentil Soup

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I love to make this soup when I need something healthy to have on hand to balance out all of the holiday treats!  It makes a great lunch and leftovers for days.  This is the season that is all about balance.  Balancing out the to-do lists and busy schedules with quality family time and taking time to enjoy the little moments.  Balancing out the christmas cookies and hot chocolate with healthy, slow cooked rich flavors of the season.  This soup is so good drizzled with some olive oil and balsamic or red wine vinegar and it takes this simple soup to a new level of flavors. Yum!

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Ingredients:

1 medium onion, chopped

4 cloves of garlic, minced

4 carrots, chopped

4 celery stalks, chopped

Olive oil

1 tablespoon cumin

salt and pepper

2 cups of lentils, rinsed

2 quarts of chicken stock or vegetable stock

1 bay leaf

2 sprigs of thyme

Olive oil and red wine vinegar or balsamic vinegar (optional to serve)

Cook onion in olive oil until translucent.  Add garlic and stir a few minutes.  Add carrots, celery, cumin, salt and pepper and cook until tender, about 7 min.  Add rinsed lentils, broth, bay leaf and thyme.  Simmer for 30 minutes until the lentil are tender.  Serve with a drizzle of olive oil and vinegar.  I like red wine vinegar, but balsamic would work too.  Enjoy!

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Crockpot White Bean Chicken Chili

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I am really into soups right now.  With a polar vortex coming our way, I only see more in our future!  I made this last weekend and have been enjoying it for lunches all week.  I can’t tell you how much I love the crock pot and I can’t tell you how easy this recipe is.  I got everything ready and we were able to enjoy the last of these beautiful fall days.  To my kids dismay, I can’t get enough hiking in this time of year.  I want to enjoy every last minute until we are forced inside with the cold weather.  But here’s how to get this soup going!

Ingredients:

1-1.5 lbs of boneless chicken breasts

1 medium onion, diced

2-3 cloves of garlic, minced

4 cups of chicken stock

1 small can of green chilies

1 tsp ground cumin

1 tsp chili powder

1 tablespoon of dried cilantro, or fresh if you have it

1 jalapeno (optional)

3 cans of white beans, drained and rinced

salt and peper

Plain Greek yogurt (optional)

fresh lime (optional)

Place all of the ingredients in the slow cooker, except the beans.  Cook on high for 4 hours or low for 8 hours.  Put in the white beans for the last hour. Serve with a dollop of plain Greek yogurt and a squeeze of fresh lime.  I love to add fresh lime to soups and dishes, it really freshens it up.  And put some in your water too. It makes it feel like you are eating something special 🙂 Enjoy!

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Roasted Tomato and Leek Soup

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This time of year my kitchen counter is constantly filled with tomatoes.  We have a good bit from our garden (not as many as I hoped) and a bunch from our CSA.  It’s not exactly soup weather yet, but once the cooler weather starts to hit, I will be in full soup mode.  I’m not quite ready for that yet, but I had plenty of tomatoes to use and leeks. If you don’t have leeks, any white onion will do.  I love to use fresh tomatoes in soups and sauces.  I like this soup because it is simple, no fuss and freezes well. And it’s also kid friendly and packed with veggies!   It it just perfect with some toasted crusty bread or grilled cheese sandwiches.

Ingredients

Tomatoes, quartered (around 2 lbs)

extra-virgin olive oil

1 large leek, white and light green portions, diced

1-2 carrots, diced

2 cloves of garlic, roughly chopped

1/4 cup tomato paste

4 cups of stock (chicken or vegetable)

1 teaspoon honey

1 tablespoon of fresh thyme leaves

pinch of crushed red pepper (optional)

Preheat oven to 325.  Quarter the tomatoes and toss with olive oil and salt and pepper.  Place the tomatoes on a baking sheet (with sides so the juices do not spill) cut side up.  Roast for about 2 hours until the tomatoes are slightly caramelized.  Your house will smell amazing!

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In a dutch oven, saute the diced leek, garlic and carrots in olive oil until softened, around 10 min. Salt and pepper the mixture.  Add the tomato paste to the mixture and cook for another minute or two.  Add the roasted tomatoes and any juices and the stock, thyme and honey and simmer for about 30-45 minutes.

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Puree the soup with an immersion blender or work in batches and puree the soup in a blender until smooth.  Adjust the consistency with stock if needed and season with salt and pepper. I also add some crushed red pepper for a little heat, depending on your taste.  Serve with parmesan shavings and a drizzle of olive oil.

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