Wednesday, February 11, 2009

Four Soups for Lunch

My children are touchingly grateful when I supplement their lunchtime sandwiches with a pot of soup. So once or twice a week I make one of these favorites--not difficult at all to start in the middle of the morning, as long as you're willing to saute an onion. I've taken to running these through my little hand-cranked food mill, which is a saucepan with a rotating blade in the middle and colander-type holes in the bottom. For some reason it feels like a smaller deal than getting out the blender.

Any of these soups add lots of veggies to your lunch!


* Pumpkin Soup*

In 2 T. olive oil, saute 1 diced onion, 2 cloves garlic minced, and 2 T. ginger, grated fresh, til onion is transparent.

Add:
1 quart chicken stock, 1 can cream of coconut, and 3 cups cooked pumpkin or a can of pumpkin, and simmer for an hour.

Stir in the juice of one lime, 1/3 c. tamari sauce, and salt to taste. If desired, puree in blender, then reheat.


*Easy Broccoli Soup*

In a large pot, saute 1 chopped onion and 3 cloves minced garlic in 3 T. olive oil til onion is transparent.

Add 6-8 cups chicken broth (I used two boxes of storebought), 2 large bunches of broccoli, broken into large pieces, and 2-4 potatoes, scrubbed and coarsely chopped. Cover and simmer until all vegetables are very tender, about 40 minutes.

In batches, whirl in blender or food processor until smooth. Return to pot and season with salt and lots of pepper. If desired, stir in 1 c. heavy cream or milk and heat but do not boil.


*Leek and Potato Soup*

Wash and slice thinly the white parts and a tiny bit of the green part of 1 bunch leeks and saute in 3 T. olive oil until translucent.

Add one box chicken stock, 4-5 cubed potatoes, and salt and pepper to taste. Cover and simmer until vegetables are very tender, then puree soup in blender, in batches. Stir in 1 c. cream or milk and heat but do not boil.


*Tomato and Red Pepper Soup*

Chop a small onion, or a bunch of green onions. In your soup pot, saute them in 3 T. olive oil until translucent.

Add 2 cans stewed tomatoes and one drained jar of roasted red peppers. I find these in the pickle section of the store, and quantities are not important. Add 1 box of chicken broth, 1 t. salt, 1 t. sugar, and simmer for at least half an hour before milling or blending, then serving.

18 comments:

mrs boo radley said...

One can never have enough soup ideas!

I just made a pot of lentils with coconut milk, tomatoes, some curry, cinnamon, and chicken sausage this morning. Mmmmmm.

momawake said...

Are the boxes of broth 32 oz.?

Polly said...

Thank you! I am going to try these. My toddler *hearts* soup.

I have to share that I've got a great little device for soups--one that we received as a wedding gift 9.5 years ago and I've only actually USED in the last few months. I was missing out! A hand blender! So easy to use, small, quick to clean! No sloshing soup from one pot to the blender back to the pot! Your food mill sounds like it does something similar. Love that.

Sonja said...

Yummy! Can't wait to give them a try. Soups just say "perfect meal" to me. And what an array of colors....great nourishment!

Rose said...

Lovely recipes Anna! I use similar ones in winter although I've not tried the tomato one, thank you.

A suggested tweak for your broccoli one - reduce your cup of cream or milk to half, add half a cup of water, heat, then serve with a dollop of grated sharp cheddar.

Nadja Magdalena said...

Pureed soups are wonderful...the only way I can sneak certain veggies into a couple of my fussy eaters!

Like Polly, I use a hand blender a lot for pureed soups...

Linda said...

I fully understand their gratitude. I rarely make soup from "scratch". All it usually involves is opening a can! You are such a sweet Mama.

Adventure Mama Michelle said...

Can't wait to try these. Recently tried your chicken soup recipe and it was a hit! Thank you!

{Jodie} said...

Wow! These look delicious! And simple, too - which is what I'm really drawn in by. ;)

Thanks for sharing!

Tami said...

I am trying that pumpkin soup tonight....thanks!

Amy B. said...

I can't wait to try the pumpkin soup. We've a large harvest of pumpkin in the garage yet. :O)

Trudy said...

They sound so easy. The addition of coconut milk in the pumpkin soup sounds delicious. I don't know what tamari sauce is however. Thank you for giving me encouragement to make soup. It's cold and rainy here, so it comes at a perfect time.

Cheryl (Copper's Wife) said...

Yum! Simple, delicious, nourishing soups for lunch. Thanks for sharing your recipes.

Margo said...

Sounds good!
I think I have a food mill like you described. My only complaint with mine is that I usually have to oil it after it's washed to prevent rust (it's a family antique).
My go-to lunch soup is to whirl leftover veggies in the blender with a some milk, flour, slice of onion, and herbs, then heat gently. Ready in a jiff!

Rona's Home Page said...

Thank you for listing the recipes. My teenage son can even make these.

Bethgem said...

I've made and adapted your broccoli soup recipe since you posted it, what, years ago?

Your baby dress is BEAUTIFUL.

Darcy said...

Thank you for sharing more soup recipes! We've made your Leek and Potato soup recipe over and over. It's a favorite for everyone in the family!

Bev said...

I'm serving soup today for the sewing group - thanks!

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