Soup’s On!

Well, the fall days are definitely here with the shorter days and the chilly nights, the addition of yellow, rust, orange to the green foliage, the winding down of the garden harvest, and, of course, the return to school.  Here, on the west coast, despite an autumn of beautiful sunny, warm, dry days and the ability to keep wearing sandals and bare legs, I am feeling the pull of SOUP!  I like to eat soup the year round, but I particularly enjoy it in the fall and winter.  Not only is it warming and comforting, it is easy to make, lasts for more than one meal, and can appear in endless permutations.  Here are a couple of soup recipes for you to try out.  (And don’t forget to check my other blog for other soup recipes such as Black Bean Soup and Marvelous Minestrone).

Smoky Split Pea Soup

 (adapted from Appetite for Reduction by Isa Chandra Moskowitz)

1 tsp olive oil

1 medium onion, diced small

4 cloves garlic, minced

several pinches of black pepper

1 tsp salt

4 tsps smoked paprika

2 tsps dried thyme

1 1/2 cups diced carrots

1 1/4 cups split peas

6 cups vegetable broth

1 tbsp freshly squeezed lemon juice

Heat a soup pot over med-high heat, add the oil, then saute the onions for about 4 minutes.  You’ll need to stir regularly and maybe add a bit of water to keep the onions from burning.  Add the garlic, pepper and salt and continue to saute.  Add the paprika and thyme and cook for a few seconds.  Add the carrots, split peas and broth.  Cover the pot and bring to a boil.  Reduce heat and simmer for 40 minutes or more until the split peas are thoroughly cooked and soft.  You’ll need to stir the soup occasionally to prevent sticking and to check to make sure the soup is simmering not boiling or warming.  Just before serving, stir in the lemon juice (and more pepper and salt if you want).  This makes about 6 servings – enough for 2 suppers for 2 people plus 2 lunches to pack in a container to take to work and heat up in a microwave.

Cream of Broccoli Soup

(adapted from Forks Over Knives)

This is an amazingly delicious soup that looks and tastes like it was made with butter and cream.  It gets it’s creamy deliciousness from the cashews.

6 cups vegetable broth

1 rounded cup raw cashews

1 medium onion, finely chopped

1 celery stalk, finely chopped *

1 large carrot, chopped

1 garlic clove, minced

1/2 large red pepper, chopped

2 medium potatoes, cubed *

1 large head broccoli, including stem, chopped (about 4 cups)

2 tsps dried thyme

1 tsp sea salt

1/2 tsp black pepper

Puree 1 cup of the vegetable broth with the cashews in a blender until smooth, about 3 to 5 minutes.  In a soup pot, cook the onion, celery and carrot over medium heat in 1 cup of the veg broth for 5 minutes.  Add the garlic, red pepper and potatoes and cook for 2 more minutes.  Add the remaining 4 cups of broth and the broccoli, thyme, salt and pepper and bring just to a boil.  Turn down the heat, cover and simmer until the broccoli and potatoes are soft, about 10 minutes.  Add the cashew/broth mixture to the soup and stir until mixed.  Using an immersion blender, puree about 1/2 the soup.  This makes about 6 servings depending on your serving size – I think we only got 4 servings out of it, but we had big servings because it was so yummy!

* I didn’t have any celery when I first made this soup, and it was still delicious.  I only had 3 or 4 tiny little potatoes when I first made this soup, and it was still delicious!  So what I’m saying is you can vary the vegetables a bit, just don’t change the cashews or broccoli.

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One thought on “Soup’s On!

  1. espirational says:

    On Thursday I found myself at the grocery store gathering up fresh soup ingredients like there was no tomorrow. When I realized what I was doing I thought, ‘must be fall.’ Thank you for the recipes.

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