Our 5 Favorite Soup Recipes - 2012

Baby its cold outside...

After a long, cold trip home this evening from work, all I could think about was something very warm to run through my veins to heat me up. We are having a bit of a snow dump here in Calgary, Alberta, which is actually not normal for us to have so much snow that we have been getting over this winter season, so needless to say, we are like many other cities, that paralyze at the first flake of snow.  

The roads back up for miles, the side walks go unplowed, and for the majority, so do the roads! buses are not able to pull up beside the side walks, so lanes are blocked - it is literally a nightmare. After spending at least an hour this evening waiting in this cold weather, I had many opportunities to think up a topic for a newsletter but I kept coming back to a warm stew or a hot bowl of soup, and some buttered bread to soak up the broth.

With this being the only thing on my mind, I thought it would be a good opportunity to share with you all a collection of our 5 favorite soups that will warm you right to your core, some may say... soups that are just good for the soul!

Enjoy!

Lentil & Kale Soup (Prep Time: 5 mins | Cook Time: 2 hours)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 & 1/2 cup green lentils rinsed
• 1 cup green, black or red kale loosely chopped
• 8 cups vegetable stock (GF if needed)
• 1 large onion finely diced
• 2 jumbo carrots finely diced
• 2 large celery stalks finely diced
• 1/2 red bell pepper finely diced
• 4 sprigs of fresh thyme
• 1/2 teaspoon chili powder
• 2 bay leaves

 Instructions:

1. Heat oil in stock pot on medium high heat 
2. Sauté onions, kale, carrots and celery with chili powder and bay leaves for 3 minutes 
3. Add lentils and sauté for another 3 minutes 
4. Add stock, peppers and fresh thyme 
5. Reduce heat to medium and simmer for 2 hours
6. We place a dollop of tofu sour cream for creaminess and flavor.

Miso Mushroom Broth with Bokchoy (Prep time: 5 mins | Cook Time: 15 mins)

Ingredients:

• 8 cups mushroom broth
• 3 tablespoons miso paste
• 200g (7 ounces) shitake mushrooms, thinly sliced
• 4 stocks bokchoy, 1/4” chop
• 4 green onions, 1/4” chop
• 225g (8 ounces) silken tofu, 1/4” dice
• salt and pepper to taste

Instructions:

1. In stock pot, heat mushroom broth on medium heat and stir in miso paste
2. Add mushrooms to broth and bring to a slow simmer for 5 minutes
3. Add bokchoy and green onions, simmer for 5 minutes
4. Remove from heat, add tofu and season with salt and pepper

Quinoa & Vegetable Soup (Prep Time: 10 mins | Cook Time: 60 mins)

Ingredients:

• 8 cups vegetable stock
• 28oz can stewed tomatoes, hand crushed
• 1 med white onion, medium dice
• 2 large minced garlic cloves
• 1 cup chopped celery
• 1 cup thinly sliced carrots
• 1 cup thinly sliced green cabbage
• 1 cup uncooked quinoa
• 1 cup cauliflower florettes
• 1 small bunch thinly sliced green kale
• salt and pepper to taste

Instructions:

1. In a large stock pot bring stock, onions, garlic, celery, carrots and quinoa to boil on high heat, reduce to medium heat and simmer for 30 minutes
2. Add remaining ingredients and simmer for another 30 minutes
3. Season with salt and pepper
4. We recommend adding crushed chili for a little zip!

s:

Sweet Potato & Corn Chowder (Prep Time: 20 mins | Cook Time: 50 mins)

Ingredients:

• 2 tablespoon extra virgin olive oil
• 2 large carrots, small dice
• 2 celery stalks, small dice
• 1 medium onion, finely diced
• 2 ears of corn, kernels only
• 1 large sweet potato, small dice
• 1 large white potato, small dice
• 1 small red pepper, small dice
• 5 cups vegetable stock
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 3 bay leaves
• 3 tablespoons flour
• 1 cup milk
• 1/4 green pepper, finely diced

 Instructions:

1. Heat oil in soup pot on high, add onions, celery and carrots, cook for 2-3 minutes
2. Mix milk and flour, set aside
3. Add remaining ingredients 5 thru 12 and simmer for 35 minutes
4. Add soy rice mixture and simmer for an additional 10 minutes
5. Serve in bowls topped with green peppers

Curried Cauliflower & Potato Stew (Prep Time: 20 mins | Cook Time: 45 mins)

Ingredients:

• 1 large red onion, diced large
• 2 celery stalks, diced large
• 2 large carrots, diced large
• 2 large garlic cloves, minced
• 2 large potatoes, diced medium
• 1 cup chickpeas, cooked or canned
• 6 cups vegetable stock
• 2 cups coconut milk
• 3 large bay leaves
• 1/2 large head cauliflower, medium florettes
• 1 tablespoon curry powder
• 1 teaspoon cumin, ground
• 1 teaspoon turmeric
• 1 teaspoon coriander, ground
• 8 oz baby spinach
• Salt and pepper to taste

Instructions:

1. Combine ingredients 1 through 9 in a large stock pot and bring to a boil on medium-high 
2. Reduce to medium, add ingredients 10 thru 14 and continue to cook for remaining cook time, salt and pepper to your desire
3. Just before serving, stir in spinach
4. For added flavor, garnish with chopped cilantro

Happy Cookin!

Lyndsay & Laurie