Whenever it's cold or rainy (or cold and rainy), homemade soup just seems to hit the spot. Here are six soup recipes to help you through the day. Enjoy!
CURRIED CAULIFLOWER SOUP
This comes from Martha Rose Schulman in The New York Times cooking e-mail. Martha wrote, “It will take you only about 10 minutes to prep the ingredients for this comforting soup. Curry flavors and cauliflower always make a good match.” Yield: 6 to 8 servings; Time: 45 minutes.
This was featured in “Vegetable Soups, Smooth and Hearty” and can be viewed online here.
Note: This recipe originally called for water, vegetable stock or chicken stock. I've omitted the chicken stock.
Ingredients
1 tablespoon canola oil
1 onion, chopped
2 garlic cloves, chopped
2 teaspoons finely chopped ginger
2 teaspoons curry powder
2 teaspoons cumin seeds, ground
2 pounds cauliflower (1 medium head), roughly chopped
1 russet potato, peeled and diced, or 1/2 cup rice
2 quarts water or vegetable stock
Salt to taste
Freshly ground pepper
Chopped cilantro for garnish
Preparation
Heat the oil over medium heat in a large, heavy soup pot and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic, ginger, curry powder and ground cumin and cook, stirring, until fragrant, 30 seconds to a minute. Add the cauliflower, potato or rice, water or stock, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until it is very smooth. Return to the pot, heat through, add freshly ground pepper and adjust salt. Serve, garnishing each bowl with chopped cilantro.
Tip
Advance preparation: You can make this a day ahead, but you may have to thin it out with a little water or stock when you reheat.
CURRIED CAULIFLOWER SOUP
This recipe is from the January 2009 issue of Vegetarian Times, and begins, “This soup's secret ingredient—an apple—lends a touch of tangy sweetness that complements the curry’s spice. Letting the soup cool 20 minutes before blending helps deepen the flavors.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/curried-cauliflower-soup/.
2 Tbs. olive oil
1 small onion, chopped (1 cup)
1 medium tart apple, such as Granny Smith, peeled, cored, and coarsely chopped (1 cup)
1 Tbs. curry powder
1 clove garlic, sliced (1 tsp.)
1 large head cauliflower, chopped into 1-inch pieces (6 cups)
4 cups low-sodium vegetable broth
1 tsp. honey or agave nectar
1 tsp. rice wine vinegar
Heat oil in large pot over medium-high heat. Add onion, and sauté 5 to 7 minutes, or until soft and golden. Stir in apple, curry powder, and garlic, and cook 2 minutes more, or until curry powder turns deep yellow.Add cauliflower and vegetable broth, and bring to a simmer. Cover, reduce heat to medium-low, and simmer 20 minutes. Cool 20 minutes, then blend in food processor or blender until smooth. Stir in honey and vinegar, and season with salt, if desired.
nutritional information Per Serving: Calories: 104; Protein: 2 g; Total Fat: 5 g; Saturated Fat: 0.5 g; Carbohydrates: 14 g; Cholesterol: 0 mg; Sodium: 304 mg; Fiber: 4 g; Sugar: 8 g; Gluten-Free
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
FIVE BEAN SOUP
This is from Eden Foods. Serves 10. Prep Time 10 minutes. Cook Time 40 minutes.
2 Tbs Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 medium onion, diced
1/4 C celery, diced
1/2 C carrots, diced
3 Tbs barley, rinsed
3 C water
1 can Eden Organic Pinto Beans
1 can Eden Organic Black Beans
1 can Eden Organic Kidney Beans
1 can Eden Organic Navy Beans
1 can Eden Organic Garbanzo Beams
1 C sweet corn, fresh or frozen
1 can Eden Organic Diced Tomatoes with Roasted Onion
1/2 tsp dried basil
1 1/2 tsp crushed bay leaf
1 tsp Eden Sea Salt – French Celtic
Heat oil in soup pot, sauté garlic & onion until onion is translucent. Add water, celery, carrot & barley, beans, corn, tomatoes & herbs. Add salt, cover & simmer 30 minutes. Serve.
BUTTERNUT SOUP
This recipe comes from Diabetic Connect. It originally calls for 2 vegetable or chicken stock cubes, but I've cut out the chicken stock cubes, so that it's only using the vegetable stock cubes. You could also use vegetable broth in place of the water and cut out the vegetable cubes altogether. Makes 4 servings.
To view this online, click here.
Ingredients
1 butternut squash diced
1 sweet potato diced
1 onion finely chopped
1 tablespoon olive oil
cinnamon to taste
1 teaspoon nutmeg
salt to taste
3 tablespoons plain low fat yogurt
2 vegetable cubes (see note above)
Directions
In a large pot, add the olive oil and onion, stir until soft.
Then add the butternut and sweet potato and cover with boiled water half an inch over.
Add the stock cubes, nutmeg and salt.
Cook until veggies are soft.
Turn down heat, stick blend until smooth, and add yogurt and cinnamon… yummy!
CUBAN BLACK BEAN AND POTATO SOUP
This is from page 52 of the March 2011 issue of Vegetarian Times, and begins, “The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.” Serves 6 in 30 minutes or less.
To view this online, click here.
1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Diced red onion and green bell pepper for garnish
Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.
nutritional information Per 1-cup serving: Calories: 321; Protein: 18 g; Total Fat: 1 g; Saturated Fat: less than 1 g; Carbohydrates: 62 g; Cholesterol: 0 mg; Sodium: 610 mg; Fiber: 18 g; Sugar: 4 g; Vegan; Gluten-Free
