Rush

 It seems like the minute Thanksgiving and Halloween are over we are bombarded with Christmas.

I'm still trying to get through the Halloween candy and leftovers from Thanksgiving in the freezer. I just came across two cans of pumpkin pie filling that never got used this Thanksgiving so, not wanting to make pie I searched the Internet and my cookbook library for a recipe for soup.

I came up with nothing as all the recipes called for pumpkin purée which is unsweetened (my cans contained sugar).

I decided to wing it and make my own creation. We were all really pleased with the end result. 

The sweet pumpkin really paired well with the middle eastern spices. 

Really quick to prepare this would be perfect after a long day rushing to do get Christmas shopping done in the cold.

Curried Pumpkin Soup

Splash of olive oil

Small onion diced

1 minced garlic clove

 6 cups chicken broth

2 cans pumpkin pie filling 

2 tsp curry powder

1 tsp cumin

1/2 tsp cayenne pepper

Heat the oil in a heavy soup pot.

Add onion and garlic and sautée until soft.

Add remaining ingredients and mix well.

Bring to low boil, reduce heat and simmer for about 30 minutes.

Use an immersion blender to purée onion if you wish.

Serve and enjoy!

Wine suggestion: Gewürztraminer 

Cheers!

Soup's On!

It has been such a mild winter I haven't made nearly as much soup as I normally do. The other day I was thinking I miss a hearty bowl of soup, so I pulled out my soup pot and got to work.

I chose to make an Italian Minestrone, something I haven't made before.

It is a thick hearty stew like soup made with vegetables, pasta and beans. It is as common on tables in Italy as pasta.

You can add ground beef or sliced sausages if you like. I just used a bit of Italian salami for flavor. The cheese rind is what is leftover when you get down to the end of the Parmesan cheese. It gives soups extra flavor as it melts during cooking.

This makes a great weekday supper, all you need is a slice of bread and your meal is complete.

Italian Minestrone Soup

• 1 onion diced
• 2 celery ribs diced
• 3 carrots sliced
• 2 tbsp minced garlic
• 1/2 cup of diced Italian salami such as Sopressata
• 1 tbsp each of basil and oregano
• 1 can of white kidney beans drained
• 1 can of chick peas drained
• 1 can of tomatoes
• 1 cup  of small pasta of choice ( I used bows)
• 1 Parmesan cheese rind
• 1 900 ml carton of chicken broth
• grated Parmesan for garnish

 In the soup pot add the olive oil and heat over medium heat.

Add the onion, garlic and celery.  Cook until softened.

Add the meat, oregano and basil. Combine and cook for about 3 minutes.

Add the beans, tomatoes, pasta, cheese rind and broth.

Bring to a low boil, reduce heat and simmer for about and hour to an hour and a half.

Season to taste. 

Ladle into bowls and garnish with Parmesan cheese and serve.

Wine Suggestion: Traminer

Cheers!

 

Hot Pot

Nothing beats the chill better than a hot bowl of soup.

Soup is economical, easy and very nutritious. It is also a great way to use up leftover meat and vegetables.
Keep your pantry stocked with cans of different types of beans, rice and canned tomatoes, typical staples of soup.
Homemade stock tastes better then canned and has a lot less sodium. Here is my homemade turkey stock recipe.

I gave the traditional turkey soup an ethnic flair by adding the fragrant spices of India.
Like all soups, this tastes even better the next day.

Serve with warm Naan bread.

Curried Indian Style Turkey Soup

• olive oil
• 1 onion diced
• 1 celery rib diced
• 1/2 each red and yellow pepper diced
  
• 2 carrots peeled and sliced
• 1 tbsp garlic minced
• 1 can of lentils
• 1 cup of white rice
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tbsp garam masala
• 1 tsp coriander
• 8 cups of turkey stock
• 1/2 cup of frozen peas
• 1 to 2 cups of diced turkey meat
• salt and pepper to taste

In a large deep soup pot add some olive oil.
Over medium heat add the onion, garlic, celery, peppers and carrots.
Cook until softened and translucent.
Add the lentils, rice and spices.
Stir until well coated and mixed.
Add the turkey stock and rice.
Bring to a low boil, reduce heat and simmer for 1 to 2 hours until rice is tender and soup is reduced slightly.
Add the peas and turkey during the last half hour of cooking. Season to taste with salt and pepper or more spices.

Ladle into bowls and serve or refrigerate and reheat and serve the next day.

Wine Suggestion: Gewurztraminer

Cheers!

Split Up

Some times in our house someone needs to eat a couple of hours before the rest of the family or a few hours later. On those occasions I like to prepare something that will stay hot over the evening,
Soup in the slow cooker fits the bill perfectly.

This healthy comforting soup is perfect now that the cold blustery weather here, and literally takes 5 minutes to throw together. Leave it alone for 6 to 8 hours and it will be perfect by dinnertime. You can make it vegetarian by omitting the ham and sausage.
Using the slow cooker omits the overnight soaking that dried beans require. If you have a leftover ham bone toss it in too.

Serve topped with cracked pepper and a slice of warm bread on the side.
This soup was a huge hit in our house, and I think it will be in yours too!

Slow Cooker Split Pea Soup

• 1- 1 pound bag of dried split yellow peas
• 1 each carrot, celery rib and onion peeled and diced
• 1 cup  of diced ham  
• 1/2 cup smoked sausage diced (optional)
• 8 cups of water
• 1 tsp each of thyme, savory and parsley
• salt and pepper to taste
• 1 ham hock bone

Combine all in a slow cooker, cover and cook on low for 8 hours or high for 4 hours and then low for 2.

Cheers!

Smart Soup

As the saying goes some people eat to live others live to eat.

I have to admit I am the latter. I do not snack at all through the daytime however at night when I am hunkered down in front of the Food Network then the munchies really get to me watching all those great meals being prepared. It is starting to show as well as most of my fall pants are tight at the waist.
So whats a girl to eat in the evening except carrot and celery sticks when trying to drop a few pounds?

Well I have started doing what Weight Watcher members and celebrities have been doing for years, eating Vegetable Soup whenever I get hungry in the evening.
The best part? It is virtually carbohydrate free and very low calorie as well as being high in fiber and nutrients.
This soup is quick to throw together and doesn't require the long cooking time that soups with meat and beans require.
You can vary the ingredients with different types of vegetables such as zucchini. This recipe can be doubled, tripled or made to suit any size. I freeze portions in small containers to last for a few days in the fridge.
This soup also makes a great lunch or light supper.


I am hoping with a stepped up workout program and this soup that those pounds will melt away.
I'll keep you posted!


Low Cal Vegetable Soup

• 3 large carrots sliced
• 1 celery stalk sliced
  
• 1 sliced onion
• 3 garlic cloves minced
• 4 cups of vegetable broth
  
• 1/2 cup green beans
  
• 1 cup of baby spinach
  
• 1/2 cup of peas
• 1/2 cup sliced mushrooms
  
• 1 can of diced or whole tomatoes .
• 1/2 tsp each of basil, parsley and oregano
• salt and pepper to taste

In a large soup pot either spray with cooking spray or add a bit of olive oil.
Saute the carrot, onion and garlic over medium heat until softened.
Add all remaining ingredients. Bring to a boil and reduce heat and simmer for about 20 to 30 minutes.

Cheers!

Cream of the Crop

I miss making homemade soup in the summer but we recently had a cool rainy day, so I grabbed the opportunity to make a pot of cauliflower potato soup.

The local produce is reaching its peak a this time of year.
I bought a head of cauliflower this week that was the biggest I have ever seen in my life!
You just cant beat the quality and price of buying locally.
You can vary the texture of the soup by pureeing all of it or just half or so.
Adjusting the amount of cheese will determine whether it is thick and hearty or thin and light.

This soup makes a nice light meal with a garden salad and a slice of whole grain bread.
It tastes even better the next day and freezes well.

Cream of Cauliflower, Potato and Cheese Soup

• 1 large head of cauliflower coarsely chopped
• 4 small potatoes peeled and diced
• 2 cup of chicken broth
• 1 tbsp each of olive oil and butter
• 1 small onion diced
• 1 tsp minced garlic
• 1 tbsp fresh thyme minced
• 1/2 cup of flour
• 3 cups of milk
• splash of white wine
• 2 cups of shredded cheddar cheese
  
• fresh minced parsley to garnish
• salt and pepper
  

In a large soup pot cook the cauliflower and potato in the chicken broth until tender.
Meanwhile in a smaller pot heat a the oil and butter and cook the onion, thyme and garlic until soft. Stir in flour and cook until smooth.
Gradually whisk in milk and wine and cook until thickened.
Pour into the large pot of broth and vegetables.
Mix well and reduce heat to low.
Use an immersion blender to puree to your desired consistency. Our you can process in a food processor)
Add the cheese and stir until melted through.
Season to taste and serve with fresh parsley sprinkled on top.

Cheers!

Last Hurrah

One of the things I enjoy most about making a large chicken or turkey is making my own soup stock from the bones.

It is so easy that it will make you wonder why you ever bought the store bought kind.
The stock can be used as a base for soup, in casseroles or to make gravy.

The first recipe is for the stock and the second is my homemade turkey soup.
This hearty soup makes a great light meal on a cold winter night when served with warm rustic bread.


Fragrant Turkey Stock

• 1 turkey carcass
• 1 carrot and onion roughly chopped large
  
• 3 celery ribs roughly chopped large
  
• About 10 cups of water to cover
• 3 bay leaves
• small handful each of coriander seeds, fennel seeds, salt and peppercorns
  

In a large stock pot place the turkey carcass. Cover with water and add the seasonings.
Bring to a boil then reduce heat to medium low and simmer for 2 hours. Skim any foam that forms on the top.
Pour through a strainer and refrigerate overnight. The next day you will see a layer of solid fat on the top. Simply remove and discard.
Your stock is now ready to be made into soup.

Hearty Turkey Vegetable Soup

• ~olive oil
• 1 small red or white onion diced
• 1 celery rib diced
• 2 carrots diced
• 2 garlic cloves minced
• 1 cup of rice
• 1 can of navy beans
• diced turkey meat
• handful of frozen peas
  
• 8 cups of turkey stock
  
• 1 tbsp each of parsley , thyme and basil
• salt and pepper to taste

In a large soup pot heat the oil and cook the onion, carrot, garlic and celery until softened. add the seasonings and mix well.
Add the stock and bring to a boil.
Add the rice cover and reduce heat to medium and cook until rice is tender.
Add the peas, beans and turkey meat and simmer for about 30 minutes.
Adjust seasonings to taste.
Ladle into bowls and serve with warm bread.

Cheers!

Warm Me Up!

I am sure all the snow we have had over the last two weeks has all the skiers and other winter sport enthusiasts smiling.

After a day spent out in the cold there is nothing better than to come in to a hot bowl of soup. This is a cross between chili, stew and soup and is one of the favourites in our home.
Chock full of vegetables, beans and meat it is a complete meal, just add a crusty loaf of ciabatta bread and a glass of hearty wine.

This is a great soup to serve a crowd after skiing or tobogganing.

Let it snow!

Hearty Hamburger Soup

• ~ olive oil
  
• 1 pound of lean ground beef or chicken
• 1 onion diced
• 1 celery rib diced
• 1 large carrot and 2 potatoes diced
• 1 can of diced tomatoes
• 1 can of navy beans
• 1 can of tomato paste
• 4 to 6 cups of beef broth
• 1 tbsp each of oregano, basil and parsley
• 1 tsp of thyme
• salt and pepper

In a large soup pot heat the oil and add the celery and onions.
Cook until translucent.
Add the beef and cook until brown.
Add remaining ingredients, bring to a boil then reduce heat and cook for 2 hours stirring occasionally, adding more beef broth if it gets to thick.
Adjust seasonings.
Ladle into bowls and serve.


Wine Suggestion: Shiraz

Cheers!

Super Soup

My husband curls one evening a week and on those nights he likes to eat a lighter supper.
I take advantage of that opportunity and create my own soup from scratch.

This soup looks complicated but is actually one of the easiest soups I have ever made.
The main ingredient sweet potatoes, are one of the most nutritious "super foods" making headlines these days.
I gave it an exotic flair by using spices from India.
Having an immersion blender on hand will make it even easier as you won't have to purée the soup in batches in a blender or food processor. You can just blend it right in the pot.

This would make an elegant appetizer for a dinner party or an easy weeknight meal with warm whole grain bread and a spinach salad.

The best part is that it tastes wonderful, and is good for you too!


Curried Sweet Potato Soup

• ~oil
• 1 onion diced
• 1 tablespoon minced garlic
• 6 to 8 peeled and diced sweet potatoes
• 2 teaspoons each of curry, cinnamon and cumin
• 1 teaspoon allspice
• salt and pepper
• 4 cups of chicken stock
• 2 cups milk
• 1/2 cup of cream
• ~parsley
  

In a large wide soup pot heat the oil and brown the onion and garlic.
Add the sweet potatoes, spices and chicken broth.
Bring to a low boil and cook until potatoes are soft.
Reduce heat .
Purée soup with an immersion blender until almost smooth. Add milk and cream and continue to purée until smooth and blended.
Adjust seasonings and stir in parsley
Serve with an optional flourish of sour cream or crémé fraiche in the center.

Cheers!

Pot of Goodness

There is nothing more satisfying then a hot bowl of chicken soup.
Warms you up from the inside out.

This variation replaces noodles with long grain and wild rice. You can used leftover cooked chicken or raw boneless as I have here.
My family adores soup, so I use this as an opportunity to add as many vegetables as possible.
The spinach adds extra nutritional punch, something we all need this time of year as cold and flu season is upon us.

How can something this healthy taste so good?


Chicken Vegetable Soup with Wild Rice

• olive oil
• 1 small onion chopped
• 1/2 large green bell pepper chopped
• 3 carrots peeled and diced
• 1 tbsp minced garlic
• 3 large boneless chicken breasts diced
• 8 cups of chicken broth
• 1 cup of long grain and wild rice mix.
  
• 1 cup each of frozen peas and spinach
  
• 1 tsp each of thyme, savory, and celery salt
• 2 tbsp parsley
• pepper to taste

In a large soup pot heat oil, add diced vegetables and cook until onion is transparent.
Add chicken and cook until starting to brown.
Add remaining ingredients. Bring to a boil then reduce heat and simmer for 1 to 2 hours.
Add more broth if soup gets to thick. Adjust seasonings to taste.
Ladle into bowls and serve with warm sliced crusty baguette.

Cheers!

Leftover Limbo

After this past Thanksgiving there were so many leftovers my fridge was overflowing!

The turkey is always easy to use up. We love sliced white turkey meat piled high between whole grain bread with lots of mayonnaise and black pepper, and who can resist the all time favourite, "Hot Turkey Sandwich" all smothered in warm gravy. (Good thing we only eat like this a few times a year!)

However, this year I didn't have a lot of turkey leftovers, but, I did have a lot of smoked spiral ham. After using some for a ham and egg brunch and a few sandwiches I diced up the rest and created this hearty soup.

I used black beans and pinto beans but you can used any variety of beans here such as navy or kidney.
Simmering it for 2 hours allows the flavours to blend and the stock to thicken.
Serve with crusty bread for a light satisfying meal.

My husband gave it a thumbs up!


Southwest Ham and Black Bean Soup

• 1 rib of celery diced
• 1 onion diced
• 1 green bell pepper diced
• 11/2 cups diced ham
• 2 cans of black beans
• 1 can of pinto beans
• 1 can of tomato paste
• 4 cups chicken broth
• 1 tbsp each of chili powder, minced garlic and parsley
• 1 tsp each of cumin and hot chipotle sauce (optional)
• pepper
• 2 tbsp olive oil

In a large soup pot heat the olive oil.
Add the diced vegetables and cook till softened.
Add the spices and ham and toss to coat.
Add the beans, stock and tomato paste.
Bring to a low boil stirring well.
Reduce simmer and cook for two hours stirring occasionally.
Adjust seasonings to taste and ladle into bowls and serve.

Cheers!

Tears of Joy

There is nothing more comforting as a bowl of soup.

One of the most versatile types is French Onion Soup.
Elegant enough to serve as an appetizer for a large dinner or casual enough to be a simple supper on it's own with a salad and crusty bread served along side.

The secret to creating the intense flavour is to let the onions carmalize slowly for at least an hour. This draws out the sweetness of the onions and turns them a rich golden brown colour.

Trust me, this soup is worth all the tears from slicing the onions!

Best Ever French Onion Soup

• 2 large Spanish or 5 regular cooking onions sliced
  
• 2tbs butter
• 2tbs olive oil
• 2tbs sugar
  
• salt and pepper
• 4 cups beef broth
• 1 tsp thyme
• 1 tsp Worcestershire sauce
• splash of white wine or Cognac (optional)
• 1 baguette sliced and lightly toasted
  
• 1 cup mixed shredded cheeses (Mozzarella, Gruyère, Parmesan and/or Swiss)

In a soup pot melt butter.
Add onions and olive oil.
sprinkle with salt and pepper.
Cook over medium heat for 15 minutes stirring frequently.
Add sugar and reduce heat to low.
Cook until onions are carmalized and a deep brown colour stirring occasionally. This takes 1 to 2 hours.
Add broth, Worcestershire, thyme and wine (if using).
Bring to a low boil then reduce heat and simmer for an additional 15 to 20 minutes.
Preheat broiler in the oven.
Ladle into oven proof bowls and top with bread rounds and cheese.
Place on cookie sheet and place under broiler for 1 to 2 minutes until cheese is golden and bubbly.

Cheers!

Just what the Doctor Ordered.

Blame on the air conditioning..
I have a summer cold. No..make that "Coldzilla!!"
I am totally stuffed up and congested. No matter what time of year I always turn to chicken soup for relief.
However, when I went to my pantry to get a can I discovered I was out..so I thought.. I will just make my own!
This is so easy and quick you may never buy the sodium filled store bought type again!

Quick Homemade Chicken Noodle Soup.

• 4 cups water
• 4 tsp concentrated chicken boullion mix
• few handfuls of small pasta (I used tiny shells)
• 1/2 cup cooked diced chicken meat
• 1/2 cup frozen peas
• lemon pepper, parsley to taste

Add boullion to water in medium pot and bring to a boil
Add pasta and cook until tender reduce heat to simmer
add peas, chicken, pepper, and parsley
simmer another 5 min.
Ladle into bowls and serve!



This is truly comfort in a bowl!


Cheers!