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| Carrot-Parsnip-Ginger soup garnished with coconut milk |
If you live in Seattle you know what type of weather calls for soup. (P.S. It looks like soup weather outside right now.)
Soup is great for fitting veggies into your diet since they cook down, sometimes you don't even notice you've eaten 3 servings of veggies! Health +! Also, depending on the ingredients soup is generally a low carb meal. (Another Health+ if you are diabetic or carb counting) Making your own adjustments to the recipes are easy too. Most soups can be made in a vegan or vegetarian version and lots of recipes are already GF!
Usually making a batch of soup will last you more than just one meal so it's great for leftovers! Most will freeze well too.
Dr. Isacson shared with me in the break room the name and info of this great company; Got Soup. This got me to head over to our farmer's market this weekend. Love their creative blends and they use lots of fresh, local ingredients. For a list of their soups and farmer's market locations visit http://www.gotsoupseattle.com/moreinfo.php.
This weekend was made into a soup-a-palooza at my house! My husband loves using tried and true recipes and there is one in particular we really love to make. We love it so much that we made it for our wedding and now call it 'the wedding soup.'
More like a chilli, it is full of goodness. Spicy sausage, fresh chunks of butternut squash. poblano chilis...
We made this one yesterday as well as one from a recipe that our friend passed along to us (Shown at top of blog post). Carrot-Parsnip-Ginger puree. You don't have to love parsnips to love this recipe. They kind of just give it an essence. I put more ginger in this one than the recipe called for, and boy did my sinuses clear out! This one lends well to coconut flavors as well. We garnished this one with coconut milk.
YUM!
Recipes to try:
Bean, Sausage and Butternut Squash Chili (This is what we call our 'wedding soup')
Serves 6
1 tablespoon olive oil
3/4 pound chorizo or hot Italian sausage
1 large yellow onion, chopped
2 cups butternut squash cubes cut in 1/2″ square
4 garlic cloves, minced
1 poblano pepper, membranes and seeds removed, cut in 1/2″ pieces
2 jalapeno peppers, seeded, finely chopped
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 – 28 ounce can Italian plum tomatoes
1 1/2 cups chicken stock
2 tablespoons tomato paste
2 bay leaves
1-15 oz. can of cannellini beans
salt & freshly ground black pepper
1/3 cup cilantro leaves, plus extra for garnish
2 scallions, white and green parts finely sliced
fresh avocado as garnish (optional)
Heat olive oil in a stock pot or deep skillet over medium heat. Add sausages and fry until no longer pink. Transfer to a plate lined with a paper towel.
Add onion to pot and saute until softened, 3-4 minutes. Add squash, garlic and peppers. Saute 3 minutes. Add dry spices and cook stirring, one minute. Add tomatoes, chicken stock, tomato paste and bay leaves. Simmer until squash is tender, about 20 minutes. Stir in beans, sausage, salt and pepper. Simmer 10 more minutes. Taste to adjust seasoning.Before serving add cilantro. Serve in bowls with with scallions, fresh avocado (if using) and additional cilantro.
Adapted from recipe found on Taste Food blog: http://tastefoodblog.com/2011/01/12/black-bean-sausage-and-butternut-squash-chili-recipe
Roasted Carrot-Parsnip-Ginger soup
1 1/2 pounds carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons packed dark brown sugar
8 cups rich chicken broth, more if needed
salt to taste
pinch of cayenne
1/4 cup creme fraiche, for garnish
snipped fresh chives, for garnish
1. Preheat the oven to 350. Combine carrots, parsnips, onion and ginger in a shallow roasting pan. Dot with butter and sprinkle with sugar. Pour two cups of broth into the pan, cover well and bake until the vegetables are very tender, two hours. (Your house will smell GREAT.)
2. Transfer vegetables and every last bit of broth into a large soup pot; add 6 remaining cups of broth. Season with salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for ten minutes.
3. Puree soup in food processor or with immersion blender
4. Serve with garnish if desired.
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3-inch piece of fresh ginger, peeled and chopped
6 tablespoons unsalted butter
3 tablespoons packed dark brown sugar
8 cups rich chicken broth, more if needed
salt to taste
pinch of cayenne
1/4 cup creme fraiche, for garnish
snipped fresh chives, for garnish
1. Preheat the oven to 350. Combine carrots, parsnips, onion and ginger in a shallow roasting pan. Dot with butter and sprinkle with sugar. Pour two cups of broth into the pan, cover well and bake until the vegetables are very tender, two hours. (Your house will smell GREAT.)
2. Transfer vegetables and every last bit of broth into a large soup pot; add 6 remaining cups of broth. Season with salt and cayenne pepper. Bring to a boil, reduce heat and simmer, partially covered, for ten minutes.
3. Puree soup in food processor or with immersion blender
4. Serve with garnish if desired.
Above recipe from Elizabeth Berg. http://www.elizabeth-berg.net/site/epage/69564_662.htm
