Cold Weather Ahead...the all soups thread

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Made broccoli-cheese soup last night and it was GREAT! Only modification I made to the recipe was that I didn't add the dry mustard as I didnt' have any. I also ran it in the blender a bit since I prefer my soup more smooth than chuncky.

http://www.eatingwell.com/recipes/broccoli_cheese_chowder.html


Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt

Preparation
1.Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.

2.Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.

3.Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Tips & Notes
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

NutritionPer serving: 205 calories; 9 g fat (4 g sat, 3 g mono); 21 mg cholesterol; 23 g carbohydrates; 9 g protein; 4 g fiber; 508 mg sodium; 436 mg potassium.

Nutrition Bonus: Vitamin C (61% daily value), Vitamin A (64% dv), Calcium (34% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 high-fat meat

I always have the ingredients in the house , lentils are really cheap, good for you and filling! Plus this is so quick and easy to make!


Red Lentil & Tomato soup

100g Red Lentils
1 large onion choppped
1clove garlic crusshed
1 vegatable stock cube
1Carrot chopped
1 can tomatoes

In a pan onoin crushed garlic and stock cube, enough water to cover them, and simmer

in a spearate pan place the lentils enough water to cover them, and simmer


When the lentils are cooked add to the first pan and blend add more water , seasoning as required.

Enjoy!


makes 3 servings 187 calories each! my whole family love this one .


Also

Butternut Squash Soup
Serves: 6
400ml water
500g butternut squash
1 onion
1 carrot
1 veggie stock cube
1 clove garlic
1 tsp olive oil
tiny dash of cayenne pepper(optional)

Cut the squash in half length ways and remove the seeds and fleshy bit. Then bake in the oven for 40 mins.
Once baked and cooled, just peel the skin off, it should come off no problem. Make sure you don't waste any fluids that have accumulated in the squash, pour them into the sauce pan.
Fry the onion and garlic in the oil and any fluids from the squash until softened.
Add the Stock and water as well as the chopped carrot.
Cook for 20 mins and then chop the squash and add this. Also add the cayenne pepper at this point if you dare, but be careful you only need a tiny amount to make a huge difference.
Cook for 10 mins more then remove from heat and blitz.

80 calories per serving, 1.8g F, 0.2g SF, 16.0g C, 3.7g S, 2.8g Fb, 1.8g


http://heavling.blogspot.com/search/label/Soup
Edited by morganadk2 on Tue 11/16/10 09:38 AM

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Here's my Chicken soup recipe. You can get all the veggies at the farmers market organically grown for cheap!

1 yellow onion(chopped)
4 carrots(chopped)
4 stalks celery(chopped)
3 potatoes diced
4 chicken breasts skinless, diced
1 bell pepper, diced
1 yellow squash, (chopped)
2 portabello mushrooms(diced)
3 sprigs fresh rosemary
2 sprigs fresh thyme
1 sprig fresh oregano
2 cups chicken broth

You're gonna need a BIG pot for this.

Sear the meat, add ingredients, cover with water and bring to boil, lower heat to simmer and cover till veggies and meat are cooked.

Corn, Sausage, Pepper & Potato Chowder

2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cans chicken broth
1 pound red potatoes, cut into chunks
1/4 teaspoon ground white pepper
1/4 teaspoon ground cumin
1 can whole kernel corn
1 can cream style corn
8 ounces kielbasa, halved and sliced
1/2 cup milk
1/3 cup heavy cream

In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.