Yesterday I asked some of The Body Blog’s twitter followers to give me some good soup recipes to share. I figure since it’s a cold, rainy day here in California, what better time to share some hot, tasty recipes.
Here are two from our readers:
Angela writes a fabulous blog about Vegan food. Check out her Minestrone Soup with Pesto recipe!
Brook contributed a recipe that kinda vibes with my cooking style sometimes (just throw a bunch of good ingredients together) and came up with a tasty sounding corn chowder!
Feel free readers to comment and add more delicious soup recipes! I will be posting a blog later in the week about incorporating soups into a fat shredding winter diet to get you lean, mean and ready for 2011. Thanks for reading, please keep subscribing and sharing the blog with others. Our sponsors love the support too, so click on their logos and check them out!
I just made a new soup for the first time last week. It was kind of inspired by PF Chang’s Chicken Noodle soup in that I like the spicy broth with cilantro and mushrooms. For the record the PFC soup is crazy high in sodium and I don’t eat chicken.
I got all my ingredients at Trader Joe’s and got Organic ones when available.
2 cartons of low sodium vegetable broth
1 pack of white mushrooms sliced (any mushrooms work for this)
3 carrots chopped
4 stalks of celery chopped
1 yellow onion chopped
3 heads of baby bok choy chopped
1/2 cup quinoa (but next time I think I will do 1 cup)
1 can black beans
1/2 cup “Yves Meatless Ground” (like ground beef but made with soy, quite good!)
1 pack of cilantro chopped
season with 2 tbsp turmeric and 1 tbsp of cayenne pepper.
Boil for 10-15 min and then simmer for 30-45. Mmm, mmm, good!
My hubby loves Minestrone Soup! I’ve never made it before. Sounds simple enough. I guess he’ll be getting some soon…
Thank you for the feature!
you’re welcome! Thanks for sending your recipe over. Stay in touch!
This is my recipe, tweaked over many years and is my favorite fall and winter soup. I just served it last night at a soup and salad themed dinner party that I hosted and it was a big hit.
Butternut Squash Soup with Chives & Scallion “Cream”
Rachelle Pecovsky
Servings: 6
Notes: This soup may be prepared through step 3 and refrigerated for up to two days. Leftover soup freezes well. The scallion cream is optional. The soup is just as delicious without it; simply sprinkle the scallions and chives on top of the soup instead.
4 pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
4 tablespoons olive oil, or coconut oil
pinch salt and pepper
1 medium onion, coarsely chopped
2 celery ribs, cut into 1″ pieces
1 leek, coarsely chopped white and tender green
2 large carrots, cut in 1″ pieces
1 tablespoon fresh ginger, finely chopped
1 tablespoon fresh thyme leaves
2 quarts vegetable stock, low-sodium
OPTIONAL:
1/2 cup Nonfat Greek Yogurt or Plain Vegan Yogurt or Sour Cream (soy/coconut)
2 scallions, minced
2 chives, chopped (optional)
1 tablespoon olive oil (optional)
1. Preheat oven to 375 degrees. In a large roasting pan, toss the squash with the oil, salt, and pepper. Roast for about 40 minutes, stirring occasionally, until the squash is tender.
2. Meanwhile, melt the 4 tablespoons butter in a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until the vegetables are barely softened, about 8 minutes. Stir in the ginger, thyme, and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer the soup until the vegetables are very tender, about 20 minutes.
3. Working in batches, puree the soup in a blender. Return the soup to the saucepan; season with salt and pepper.
4. Stir scallions into yogurt or sour cream.
5. Ladle the soup into bowls and garnish with a dollop of the scallion cream and a sprinkling of the chives. Drizzle with olive oil if desired. Serve at once. A green salad and homemade corn bread are great accompaniments to this soup.
NOTE: Save the butternut squash seeds, rinse, lay out on wax paper to dry overnight, and roast in the oven for a great addition to salads or toss with cumin and a roast then use as a soup topping.
wow, I bet that was a big hit! Sounds delicious.
I wrote a soup post recently as well. I am a HUGE fan of soups in the fall and winter to stay slim.
Check it out for some great recipes tested by me: http://www.lucilleinthesky.com/2010/10/why-i-love-soup-and-you-should-too.html
Thanks for including my favorite minestrone recipe in your list
Sure, it looked good!