There’s nothing better than a nice bowl of soup to warm you up when it’s cold outside.
Instead of raiding the pantry and heating up some sodium-rich canned soup, opt for homemade soups.
These recipes from local chefs Susan Vander Maas, owner of Doc’s Deli; Ed Pickens, former owner of Cafe on Main; and Anne Massie, former owner of Altered Eats food truck, are sure to satisfy your soup cravings while upping your veggie intake.
Tuscan Vegetable Soup
*Recipe courtesy of Susan Vander Maas
- Cook about 2 cups of small pasta such as orzo or acini de pepe.
- Sauté in 2 tbsp olive oil and 1⁄4 cup water until tender: 4 stalks diced celery (including celery leaves), 3 peeled and diced carrots, 1⁄2 chopped onion, 1 tbsp chopped garlic . When the vegetables are almost tender, add 2 small sliced zucchini (green and yellow) and cook until tender.
- Add 1 quart chicken broth, 1 small can of diced tomatoes , 2 small cans of cannellini beans, cooked pasta , 2 tbsp pesto, 2 tbsp sugar, salt and pepper to taste . When stock is hot, add about 3 cups of spinach. Add water as necessary.
Roasted Red Pepper Bisque
*Recipe courtesy of Ed Pickens
Creamy Vegetable Soup
*Recipe courtesy of Anne Massie
Ingredients
Olive oil, 1 onion, 3 cups chicken (or vegetable) broth, 2 garlic cloves, 1 can of coconut milk, 1 head of broccoli, 1 head of cauliflower, 2 zucchinis, 1 ripe avocado, 2 tsp smoked paprika, 1 tsp dried celery seed, 1 tsp dried basil, hot sauce, pepper and salt to taste. Optional topping: walnut pieces, Greek yogurt and fresh basil.
Directions
- Dice the onion and sauté in olive oil in a pan on medium-low until translucent. While the onion is cooking, chop zucchini, cauliflower and broccoli into bite-sized pieces (be sure to remove the hard core from the cauliflower and broccoli); set aside.
- Dice two cloves of garlic; set aside.
- Add all spices and garlic to the pan with the onions once they are translucent: 1 tsp smoked paprika, 1 tsp dried celery seed and 1 tsp of dried basil, and a pinch of salt and pepper. Stir often, allowing the spices to toast and mix with the onion and garlic, for about 2 minutes.
- Transfer all ingredients from frying pan to a sauce pan; turn sauce pan to medium and add the coconut milk, chicken broth, chopped broccoli, zucchini and cauliflower. Cook until vegetables are tender (about 10 minutes)
- Add chopped avocado and use an immersion blender to quickly blend ingredients together. Blend until desired consistency.
- You may use a standing blender instead; however, please use caution as steam will cause the lid of the blender to possibly leak. While blending hot ingredients always put the lid on firmly and cover with a kitchen cloth.
- Feel free to add a little water or chicken stock if the soup is quite thick while blending. Using caution taste the soup, then add hot sauce as well as salt and pepper to taste.
- Ladle out your delicious soup and feel free to top with crunchy walnut pieces and a bit of torn fresh basil leaves. A dollop of cold Greek yogurt is quite nice on top with some crusty bread and green salad on the side. Makes about 6 servings.
