Tis the Season for Soup

2 Dec


With cold weather and impending snow upon us, I’ve been craving warm bowls of comfort more and more often. So, we’ve decided to share a series of soup and crock-pot recipes with you. We have compiled enough recipes to carry you through the entire winter season and will be sharing 5 of them each week. We will also choose one of the recipes each week to make ourselves and test for you! And the best part is — most of them are allergen-free (if they are not, they only need minor adjustments to eliminate or replace things like diary or nuts)! Give yourself and your family the gift of health and delicious food this winter.

Featured Recipe: Creamy Broccoli and White Bean Soup
1 head broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, thinly sliced
One 15-ounce can cannellini beans, drained
2 1/2 cups chicken stock
Kosher salt and freshly ground black pepper
1 tablespoon pine nuts, toasted

  1. Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly.
  2. Reserve 1/2 cup florets for garnish.
  3. Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.
  4. Add beans and stock and bring mixture to a simmer.
  5. Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts.
    From Whole Living

Steamed broccoli and stems, cooling.

I decided to use sunflower seeds, because I didn’t have any pine nuts on hand. You can toast them on a parchment lined baking sheet in the oven for a few minutes or toast them in a skillet on the stove. Make sure you watch them, whatever you method you use though, they will brown up quickly.

Garnish and serve! This soup turned out really nicely. Personally, I would have liked more creaminess, so next time I make it, I’m adding more beans. It is also really good with just a little bit of parmesan sprinkled on top. That was my breakfast this morning.

Day After Turkey Soup
1 turkey carcass, broken into 3 or 4 pieces
3 carrots, halved crosswise
2 celery stalks, halved crosswise
2 tablespoons tomato paste
Coarse salt
1 teaspoon crumbled dried rosemary
1/4 teaspoon red-pepper flakes
5 cups kale leaves, shredded
3 cups leftover diced cooked turkey
1 package (10 ounces) frozen corn kernels
1 can (15 1/2 ounces) white beans, drained and rinsed
4 scallions, thinly sliced

  1. Place the carcass in a large soup pot or stockpot and add cold water to cover by 2 inches (about 14 cups). Bring to a boil over high heat, skimming any foam that rises to the surface.
  2. Add carrots, celery, tomato paste, 1 teaspoon salt, and 1/2 teaspoon rosemary. Return to a boil; reduce to a simmer and cook until the broth is rich and flavorful, about 2 hours.
  3. With a wire skimmer, remove and discard turkey carcass and vegetables. Strain and transfer 8 cups of broth to a large saucepan; freeze the remainder.
  4. Bring broth to a boil over high heat. Add red-pepper flakes and remaining 1/2 teaspoon rosemary; season with salt. Add kale, reduce to a simmer, and cook until kale is tender, 5 to 7 minutes.
  5. Stir in turkey, corn, beans, and scallions and cook just until corn is heated through, about 2 minutes. Season with salt if desired.
    From Whole Living

Slow Cooker Spinach and Ricotta Lasagna with Romaine Salad
2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
1 cup ricotta
3/4 cup grated Parmesan (3 ounces)
3 cups marinara sauce
6 regular lasagna noodles (not no-boil)
1 1/2 cups grated mozzarella (6 ounces)
2 tablespoons olive oil
2 teaspoons red wine vinegar
kosher salt and black pepper
1 small head romaine lettuce, cut into strips (about 8 cups)
1 cucumber, thinly sliced
1/2 small red onion, thinly sliced

  1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
  2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
  3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
  4. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, cucumber, and onion and toss to combine. Serve with the lasagna.
    By Charlyne Mattox, March 2011

Vegetable and Chickpea Curry
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup (1/4-inch-thick) slices carrot
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chile, seeded and minced
3 cups cooked chickpeas (garbanzo beans)
1 1/2 cups cubed peeled baking potato
1 cup diced green bell pepper
1 cup (1-inch) cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1 (14-ounce) can vegetable broth
3 cups fresh baby spinach
1 cup coconut milk
6 lemon wedges

  1. Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.
  2. Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.
    Robin Robertson, Cooking Light OCTOBER 2004

Split Pea Sweet Potato Soup
1 cup yellow split peas
1 quart vegetable broth
1 medium sweet potato, peeled and cut into 1/2-inch slices
7 whole green cardamom pods
1 to 2 tablespoons ghee (clarified butter) or canola oil
1 medium yellow onion, chopped
1 teaspoon garam masala
1/2 to 1 teaspoon ground cumin
Lemon juice
Cayenne pepper
Sea salt and pepper to taste

  1. Place peas, broth, sweet potato and cardamom pods in a slow cooker. Cook on high for 4 to 6 hours or on low for 6 to 8 hours, adding additional broth or water to thicken if needed.
  2. When ready to serve, heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook 10 minutes, stirring often. Add the spiced onions to the slow cooker. Stir, cover and cook 15 minutes longer on high heat. Remove cardamom pods and season the soup with lemon, cayenne, salt and pepper.
    Whole Foods Market

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