Soup

When it's chilly (or even down-right cold), soup can be the perfect comfort food.

Today's post deals with six soup recipes, including Creamy Irish Potato Soup and Red Lentil Soup with Lemon. Enjoy!

HERBED CARROT SOUP



From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett



Ingredients

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Directions

Lightly sauté the onion and garlic in the butter. Add the stock and carrots and simmer for about 15 minutes. Add the bundle of herbs and continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, and put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg and salt and pepper to taste. Serve with some fresh, homemade bread and garnish with some fresh parsley and a little chopped fresh thyme.

Note: The original recipe called for vegetable or chicken stock.

CREAMY IRISH POTATO SOUP

This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes." The recipe originally called for chicken broth, but I changed it to vegetable broth to make it vegetarian.

Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)

Ingredients

2 tablespoons butter

4 medium green onion, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1 3/4 cups Swanson® Vegetable Broth (Regular, Natural Goodness® or Certified Organic)

1/8 teaspoon ground black pepper

3 medium potato, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk

Directions

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

PUMPKIN SOUP

Recipe Yield: Makes 8 servings.

Source: AICR

Recipe and image appear courtesy of American Institute for Cancer Research.

View this online at https://diabeticgourmet.com/diabetic-recipes/pumpkin-soup-2.

Ingredients

4 cups low-sodium vegetable broth, divided

4 cups pumpkin puree (canned or fresh) (butternut squash may be substituted)

1 cup finely chopped onion

1 clove garlic

1 tsp. fresh thyme, chopped

Salt and freshly ground pepper to taste

2 Tbsp. light whipping cream (optional)

1 tsp. fresh parsley, chopped

Nutmeg (optional)

Directions

In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.

Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)

Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Nutritional Information Per Serving: Calories: 71; Fat: 1 g; Saturated Fat: 1 g; Sodium: 284 mg; Protein: 3 g; Carbohydrates: 16 g

ROASTED AUTUMN VEGETABLE SOUP

This comes from an old Weight Watchers emailing list, and begins, “This warm, comforting soup will stick to your ribs on cold fall days. Roasting the vegetables helps bring out their natural sweetness.”

POINTS® Value: 2; Servings: 8; Preparation Time: 25 min; Cooking Time: 30 min; Level of Difficulty: Easy

Note: This recipe originally called for “3 cups fat-free chicken broth.” But since this is a vegetarian blog, I substituted vegetable broth for the chicken broth.

Ingredients

1 large onion, cut into large chunks

4 large carrots, peeled and cut into 1 1/2-inch pieces

6 medium parsnips, peeled and cut into 1 1/2-inch pieces

4 cups winter squash, cubed

2 servings cooking spray (5 one-second sprays per serving)

3 cups fat-free vegetable broth

1/2 cup fat-free evaporated milk

1/8 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

Directions

Preheat oven to 400ºF. In a large roasting pan combine onion, carrots, parsnips and squash; coat with cooking spray. Roast for 15 minutes.

Place vegetables in a large pot; add broth and milk. Season to taste. Cook over medium-high heat for 10 minutes to allow flavors to combine. Transfer mixture to a blender or food processor, or use an immersion blender in pot, and blend until smooth, about 4 to 5 minutes. (Puree soup in batches to prevent hot liquid from splatterng, if necessary. Or allow soup to cool before pureeing.) Yields about 1 1/2 cups per serving.

Notes

You can add more water or broth to the pureed soup to achieve desired thickness.

CREAMY BROCCOLI SOUP

This is from The Mayo Clinic Diet.

Serves 6; Serving size: 1 1/3 cup.

To view this online, click here.

Ingredients

1 tablespoon canola oil

1 medium onion, chopped

3 cloves garlic, minced

2 teaspoons thyme leaves or 2 tablespoons fresh chopped thyme

1/4 teaspoon red pepper flakes

1/2 teaspoon salt-free lemon-pepper seasoning

32 ounces low-sodium vegetable broth

6 cups frozen broccoli, chopped

6 tablespoons plain, fat-free Greek yogurt

Instructions

Heat oil in a 3-quart saucepan over medium to high heat.

Add onion and cook for about 4 minutes, until soft and translucent.

Add garlic, thyme, red pepper flakes and lemon pepper, cooking for an additional minute.

Add vegetable broth and broccoli. Bring to a boil and reduce heat. Simmer for 8 to 9 minutes, until broccoli is tender.

Remove soup from the heat. Puree in batches in a blender until smooth.

Top each serving with a tablespoon of yogurt.

Nutritional Information: Amount per serving: Calories: 90; Total fat: 3 g; Saturated fat: 0 g; Sodium: 135 mg; Total carbohydrate: 12 g; Dietary fiber: 6 g; Protein: 6 g

RED LENTIL SOUP WITH LEMON

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.

This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.

Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.

Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”

Note: The recipe originally called for either chicken or veggie broth. I've left it at simply veggie broth (for obvious reasons)

Ingredients

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

1/4 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

Pinch of ground chile powder or cayenne, more to taste

1 quart vegetable broth

2 cups water

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 lemon, more to taste

3 tablespoons chopped fresh cilantro

Preparation

In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.