A Couple of Vegetable Soups for Your Winter Enjoyment

DSC_0437These are the soup recipes from my instagram post the other day. Two I made up (anyone can make up a vegetable soup, really), and the one in the picture is from Bon Appetit. I always think to myself, if ever I was competing on Chopped and I got carrots and coconut milk in my basket I would make this soup in a heartbeat and Alex Guarnaschelli would just die over it. Her comment would start off sounding like a criticism and she’d have the facial expression of someone who had just received some incredibly insulting news, but then it would conclude as a massive compliment. Not sure what that part would sound like, but I know she would love it and I would win.

Carrot-Coconut Soup (click link for recipe) 

Roasted Butternut Squash Soup with Apples and Shallots

I’m really into butternut squash this year. This turned out quite thick but the flavour was great, and I was able to easily adjust the consistency with a little milk. This is a meal-soup.

  • 1 medium size butternut squash (3-4 lbs)
  • 3-4 large shallots, sliced thinly
  • 4 large apples, peeled, cored, and cut into small pieces
  • chunk of butter, lots of olive oil
  • salt + pepper
  • 1½ tsp cumin
  • ½ tsp coriander
  • ½ tsp cayenne
  • ½ tsp ground ginger
  • 3 cups chicken broth
  • milk
  • sour cream or a piece of brie for garnish (optional)

-Preheat oven to 375 degrees. Peel squash, discard seeds, and cut into one inch pieces. Toss with olive oil, salt, and pepper. Roast on a cookie sheet covered in parchment for 45 minutes or until squash is nice and soft.

-When squash is almost cooked, melt butter and olive oil in a heavy stockpot. Cook shallots for a few minutes, until translucent and nicely fragrant.

-Add cooked squash to shallots, seasoning with more salt and pepper, cayenne, cumin, coriander, and ginger. Add apples. Mix.

-Pour chicken broth over squash mixture. Top up with water until everything is covered. Simmer on low heat for 40 minutes.

-Use immersion blender to puree soup (or puree in batches in regular blender). Add more seasoning to taste. Add milk to adjust consistency to your liking. Season generously with salt and pepper to taste. Garnish with a dollop of sour cream or put a piece of brie in your bowl and then pour soup over it (people seem to love this).

Daniel’s Favourite Tomato Soup

This is delicious and I always want to eat it. Never get sick of it.

  • 1 large yellow onion, diced
  • 4-5 garlic cloves, crushed
  • olive oil, chunk of butter
  • salt + pepper
  • 1 28oz can tomatoes (the big one)(marzano if you can find them)
  • 1 can coconut cream or, 1-2 cups chicken broth + 1 small carton heavy cream (this is a “choose your own adventure” recipe)
  • squirt of sriracha
  • handful of fresh basil

Saute onions and garlic in oil and butter for around 8 minutes, until translucent and at that just-starting-to-caramelize state. Add tomatoes and broth (or coconut cream), simmer on low for as long as you like (minimum half an hour, but I’ll leave it on the stove for quite a while if I’m doing something else, just to deepen the flavour. Daniel eats it as soon as it resembles soup.) When you are ready to serve, add heavy cream (or don’t, whichever path you chose is just fine) and fresh basil. Season generously with salt, pepper, and hot sauce to taste. Use immersion blender to yield perfect, creamy tomato soup. While you’re cooking, whip up some of Ina Garten’s biscuits using Cup4Cup, or make the ones on the back of the gluten free Bisquick box. Heaven.

Pro Tip: if ever you make one of these recipes and it just does not taste quite right, add another chunk of butter. It really is the secret.

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