Tag: vegetable soup (Page 1 of 2)

Cozy Vegetable Soup

December 9, 2015 / Jenny / 6 Comments

What tastes better than on a chilly evening than a bowl of hot soup? Not much! That must be why I am sharing another soup recipe here with you. This vegetable-pasta soup is made from staples that many of us have on hand, and can be whipped up in a little over half an hour. The flavor is mellow and comforting, and it is basic enough to appeal to a wide range of people with varying tastes (including, and especially, kids). This soup actually reminds me of the vegetable soup my mom used to serve to my brothers and me (and any neighborhood kids who happened to be over that day) after we had been out playing in the cold.

This is a recipe that I have developed over the years, based on many variations of minestrone and vegetable soups. I add lots of pasta to help make it filling, and keep the vegetables very basic, so it is a crowd-pleaser. The broth is so wonderful–a blend of chicken broth, tomatoes, and garlic make is savory without being overpowering.

My son had a friend over this past weekend, and the boys, my daughter, my husband and I were outside a good portion of the day, riding bikes, tromping through the woods, and throwing stones into the lake. The kids collected treasures like snail shells and old, abandoned fishing bobbers. The weather was unusually warm and sunny for December, and we all took full advantage of it. But when it got dark, it got dark fast, and it got cold. This vegetable soup (served with pieces of flatbread pizza) was a perfect way to warm up and talk about the adventures of the day.

Sometimes there is something almost magical that happens when people share a meal together. For me, it often happens after everyone has been outside for awhile, and often when we are welcoming those to our table who aren’t usually there, and especially when we are not in a hurry. The food does not need to be fancy or elaborate–just tasty and warm, and lovingly prepared. As we head into the heart of winter, I hope to have more evenings like this, with comforting food, lively conversation, and sparkling lights in the darkness.

I have read two articles recently about how people in the Scandinavian countries embrace winter in all its cold, dark beauty. They dress warmly, enjoy outdoor activities, and gather together to eat, drink, and talk by candlelight or around a roaring fire. Apparently, the Danish term “hygge” describes this feeling of coziness. I hope to experience more hygge this winter, like we did this past weekend, and I hope to learn to cultivate the art of creating it and embracing it. Best wishes of the same to all of you–warmth in the cold, and lights in the darkness. Have a great week!

Cozy Vegetable Soup

Servings: 6-8
Time: approximately 40 minutes
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Ingredients:

2 tablespoons of extra-virgin olive oil
1 small onion, finely chopped
1 clove of garlic, minced
2 large carrots, peeled and diced
2 stalks of celery, finely sliced
7 and 1/2 cups of chicken broth (use vegetable broth if you want to make it vegetarian)
1 tablespoon of tomato paste
3 tomatoes, peeled, seeded and chopped (if Idon’t have fresh, I use 3-4 canned San Marzano tomatoes, chopped)
approximately 6-8 ounces (depending on how hearty you want the soup to be) of bite-sized pasta (I like to use orecchiette)
salt and pepper to taste
fresh parsley

Directions:

Heat the oil in a large saucepan over medium-low heat. Cook the onion and garlic for about 5 minutes, or until the onion gets soft. Stir in the carrots, celery, broth, and tomato paste. Bring to a boil, then reduce the heat to a simmer. Cover and let the soup simmer gently for about 30 minutes. Then, stir in the tomatoes and pasta and simmer until the pasta is tender, about 10 minutes. Add salt and pepper to taste. Garnish with parsley. Enjoy!

Summer Garden Vichyssoise

July 15, 2015 / Jenny / 4 Comments

This light and refreshing soup is a delicious way to use summer vegetables. Packed with nutrients from all the greens and protein from the Greek yogurt, it’s a healthy soup too. Vichyssoise is a French word, and though some sources say this type of soup originated in France, some say it began in the United States. In any case, Vichyssoise is usually served cold, though it can also be served warm. It typically consists of potatoes, leeks or some type of onions, and some kind of creamy ingredient, such as milk, cream, or yogurt. There are countless variations, and it’s fun to experiment with it.

The recipe I am sharing below is based on one I found in my latest (and ever-evolving) cookbook obsession, Cranbrook Reflections: A Culinary Collection. It features potatoes, green onions, and cucumbers. However, I substituted garden-fresh spinach and Swiss chard for the lettuce, and Greek yogurt for sour cream. Chilled and blended to a creamy smoothness, it is truly delicious and energizing. With the muggy weather we have been having here, it feels good to have a cold soup packed with rejuvenating greens. It keeps in the refrigerator for a few days, and I know I will be enjoying it for the next couple of lunches.

Today, I believe we will finally have a reprieve from the mosquitoes. The air feels less humid, there is a fresh breeze, and the sun is bright. It has been quite a couple of weeks for mosquitoes here. Maybe this afternoon we can pick our black raspberries and work in the garden, without being attacked! The fresh breeze and warm sun of today make me think of one of my favorite Emily Dickinson excerpts: “Inebriate of Air–am I–/And Debauchee of Dew–/Reeling through endless summer days–/From inns of Molten Blue.” Hope you all have a nice end of the week and weekend!

Summer Garden Vichyssoise

Servings: 6
Time: approximately 25 minutes
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Ingredients:

2 tablespoons extra-virgin olive oil
1/2 to 1 cup chopped green onions
1 cup unpeeled potato, thinly sliced
1 large cucumber, peeled and diced
2 cups shredded greens, such as spinach and Swiss chard
3/4 teaspoon fresh dill, finely chopped (leaves only)
3 and 1/2 cups chicken broth (you can use vegetable broth if want to make it vegetarian)
1 teaspoon of salt, or salt to taste
dash of freshly ground black pepper, to taste
1 cup plain Greek yogurt (or sour cream if you prefer)

Directions:

Heat the oil in a large soup pot. Add the potato and green onion and cook, stirring frequently, over medium heat for about 5 minutes, or until the onion is softened. Add the cucumber, greens, dill, broth, salt, and pepper. Bring to a boil, reduce heat, and cover. Simmer for about 15 minutes, until vegetables are tender, stirring occasionally. Remove from heat and allow the soup to cool. Stir in the Greek yogurt. Puree the mixture in a blender in batches until smooth. Refrigerate the soup until cold, or you may serve it warm if desired. Garnish with fresh herbs such as dill, parsley, or chives. Enjoy!

Golden Potato Soup with Cabbage and Butternut Squash

December 12, 2014 / Dragonfly Home Recipes / 17 Comments

I guess I am in a bit of a soup mode right now. What better way to cut the damp chill in the air than to make a pot of hot, steaming, vegetable-filled soup. What better way to soothe a sore throat and nourish a loved one back to health. A couple of us in my house had some kind of a mild illness last week, and homemade soups served us very well. Even without a sore throat, my husband has benefited from the warmth and vitality of the vegetables. At the risk of posting too many soups in a row (my daughter, who isn’t really a soup fan, warned me of this–I think she just wants me to make a dessert), I am sharing a delightful variation of the soup I posted a few days ago. This particular soup has no meat, and it has a smooth, buttery taste, though it also has no butter. The butternut squash gives it just the right creaminess. This soup is chock-full of nutrients with the potatoes, cabbage,onions, and squash. I added some Parmesan cheese to my bowl when I served it, and that gave it an extra amount of richness. Aside from chopping some vegetables, this soup takes almost no effort to make, and can be done all in one pot. You can serve it with some crusty bread, crackers and cheese, a green salad, or sandwiches. Or you can simply sip it on its own for a little comfort and revival of your energy. I’m going to take a couple of bowls over to the the Fiesta Friday link-up party at Angie’s blog, the novice gardener, where there are lots of other delicious dishes to check out!

Golden Potato Soup with Cabbage and Butternut Squash

Servings: 4-6
Time: about 15 minutes to prepare, about 20-30 minutes to cook
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Ingredients:

1 tablespoon extra-virgin olive oil
1/2 cup onion, finely chopped
1 cup cabbage, finely chopped
1 cup butternut squash, peeled and diced
4 cups potatoes, diced
6 cups chicken broth–I love Better than Bouillon chicken base because it gives soups a rich texture (if you wish, you can use vegetable broth)
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup milk
dried or fresh dill for garnish
grated Parmesan cheese (optional)

Directions:

Wash and chop the onion, cabbage, and potatoes. Wash, peel, and chop the butternut squash. In a large soup pot, heat the olive oil over medium heat. Saute the onion and the cabbage for about 5-7 minutes, until the onion is soft. Add the potatoes and squash. Then add the broth, a teaspoon of salt, and a 1/4 teaspoon of black pepper. Bring the broth just to a boil, and then lower the heat to simmer (medium-low). Simmer gently for about 20 minutes, until the potatoes and squash are tender. Add the milk and more salt and pepper to taste, if desired. Top with a teaspoon or so of dill, if desired. When serving the soup, add some Parmesan cheese to the bowls, if you wish. Serve with bread, cheese and crackers, a green salad, or sandwiches. Enjoy!