Soup’s On!

  in Blog

Does one ever get tired of hot soup in winter? We think not. Therefore we present three heartwarming soup recipes for you to try:

Carrot, Squash and Sweet Potato Soup with Grilled Cheese Croutons

1 butternut squash (about 2 lbs) peeled, cubed
1 pound carrots, chopped
1 pound sweet potatoes, peeled, cubed
1 large onion, chopped
2 stalks celery, chopped
3 tablespoons butter or coconut oil
2 teaspoons dried ginger
1 teaspoon turmeric
2 bay leaves
6 cups chicken or vegetable broth
1  5.46 oz can coconut milk
Salt and pepper

  1. Heat a large soup pot over medium heat. Melt the butter and add the onion and celery. Cook about 7 minutes until onions are softened. Add the ginger and turmeric and cook 1 more minute.
  2. Add the squash, carrots, sweet potatoes, bay leaves, and broth. Bring to a boil. Reduce to a simmer and cook 30 minutes until vegetables are soft. Remove the bay leaves. Pour in the coconut milk and using an immersion blender, blend the soup until smooth.  Season with salt and pepper.

4 slices bread
2 tablespoons soft butter
4 oz sharp cheddar cheese, shredded

Heat a panini grill. Spread butter evenly on one side of each bread slice. Turn the slices over and sprinkle cheese on two of the slices. Place the remaining two slices of bread on top, buttered sides up.
Grill the sandwiches on the grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1-inch cubes. Serve atop soup.

Beef Vegetable Soup

2 tablespoons olive oil, divided
1 lb. boneless beef chuck, cut into chunks
1 large onion, diced small
2 carrots, sliced
2 celery stalks, sliced
1 large russet potato, scrubbed but unpeeled, cut into chunks
1 28-oz can diced tomatoes
6 cups beef broth
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 cup peas
1/2 cup corn
1 cup green cabbage, chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste

  1. In a large soup pot over medium-high heat, heat the olive oil. Working in batches, add the beef and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate and set aside.
  2. Add the remaining tablespoon olive oil to the pot and reduce heat to medium. Add the onion, carrots and celery, and cook, stirring occasionally, until onion is softened, about 5 minutes. Return the beef and any juices to the pot.
  3. Add the broth, bay leaf, thyme, marjoram, diced tomatoes, peas, corn, potatoes, cabbage, and a generous sprinkling of salt and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 1 hour.  Taste and add more salt and pepper if needed. Stir in fresh parsley just before serving.

Cabbage Dill Soup with Chicken Meatballs

1 lb ground chicken
1/3 cup breadcrumbs
1 shallot, minced
1 egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon dried dill
1 tablespoon vegetable oil, butter, or bacon grease
1 onion, chopped
3 heaping cups chopped green cabbage
1 stalk celery, chopped
1 carrot, sliced
1 medium potato, diced
4 cups chicken broth
1 14.5 oz can diced tomatoes
1 teaspoon dried dill
1 teaspoon paprika
salt and pepper to taste

  1. Heat the fat in a larg soup pot over medium heat. Add the onion, celery, cabbage, and carrot and saute 5 minutes until softened. Add the diced tomatoes, broth, dill, paprika, and a sprinkling of salt. Bring to a simmer. Cook, partially covered, for about 25 minutes until cabbage is soft. Add the potato and cook another 10 minutes.
  2. While the soup is simmering, mix together the chicken, breadcrumbs, shallot, egg, salt, pepper, and dill. Form into small balls. Drop the meatballs on top of the soup. Cover pot completely and continue cooking for about 15 – 20 minutes. Remove lid and stir meatballs into soup. Taste and add additional salt and black pepper.