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Fall into winter soups

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WinterSoup-HBMag

Submitted by Kippy Spilker

TOMATO-BASIL BISQUE

This is by far my most frequently requested potluck dish. It’s the first to disappear at work luncheons and soup parties, and thankfully isn’t all that difficult to make. There is a lot of room for variation, based upon dietary needs, and this is a perfect use for that end-of-season tomato harvest. We pressure can huge batches of this soup to use throughout winter and to give as gifts. It’s always great to have home-canned soups on hand to deliver to sick friends or to help fill up a gift basket. This recipe will feed
about 6-8 people.

INGREDIENTS

• 1/2c butter
• 2T minced garlic
• 1c cooking sherry
• 1/2c roughly chopped fresh basil

• 2T Better Than Bouillon soup base
• 102 oz. canned whole peeled
organic tomatoes (or about 7.5
pounds of fresh tomatoes, blanched
and peeled)
• 1T cayenne pepper
• Optional: 1c heavy cream*

DIRECTIONS

Melt the butter on medium heat and
add the garlic. Let it cook for a minute or
two, but don’t let it brown or it’ll lose its
sweetness.
Add the sherry and basil and let cook for
about another 5 minutes.
Stir in the soup base and dump in the
entire can(s) of tomatoes (including
the liquid). If you’re using fresh garden
tomatoes, add enough water for the
tomatoes to float. Stir in the cayenne pepper.

Cook on medium heat (low boil)
for about 20-25 minutes.
Transfer (in stages, because it’s way too
much to fit all of it into the blender at
once) to the blender and puree until all
the chunks are gone. Then pour in a bit of
the heavy cream and blend again. After
you blend it all, strain it with a very fine
strainer to get rid of the seeds. Make sure
to put all of the soup back into one big
container and stir, because even though
you’ll try to keep everything even, some
mixtures will have more liquid, and some
have more tomato, and some will have
more or less cream, so you have to mix it
all together to make it consistent.
*Please note, if you are canning this soup,
do not add the cream. I actually prefer the
taste without it, but a lot of people like the
thicker, creamier texture.

CREAMY BUTTERNUT SQUASH BISQUE

I never knew how much I loved squash
until I tasted them in soups. This recipe
is quick and easy to make, especially if
you can find pre-cut squash at your local
market.

INGREDIENTS

• 2 C cubed butternut squash
• ½ or 1 whole onion, largely
chopped
• 2T Better Than Bouillon soup base
• ¾ – 1 cup heavy cream
• 1-2 T nutmeg
• ½ – 1 T white pepper

DIRECTIONS

Put the squash and onion in a pot with
just enough water to cover it. Add the

nutmeg and pepper. Bring slowly to a
low boil and continue until the squash is
easily cut with a fork, about 20 min from
start to finish.
Add the soup base and cook for a
minute or two more, until it’s well mixed
in.
Remove from heat and put half in the
blender, blend until smooth. Add half
the cream. Pour into a serving dish,
and then repeat with the remaining
ingredients.
For an extra little treat, garnish with
fresh shredded Parmesan.

VEGAN CURRIED BUTTERNUT SQUASH BISQUE WITH CASHEW CREAM

Recipe by Lauren Keating of Healthy Delicious, www.healthydelicious.com

INGREDIENTS

• 1 medium butternut squash
• 1 tablespoon olive oil
• ½ onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon hot Madras curry powder
• 4 cups reduced sodium vegetable stock
• ¼ cup loosely packed fresh cilantro,
• chopped (for garnish)
For the Cashew Cream
• 1/3 cup cashews
• 1/3 cup unsweetened almond milk (or other non-dairy milk)
• 1 tablespoon lime juice
• ½ teaspoon olive oil
• 1 generous pinch sea salt

DIRECTIONS

Heat the oven to 400ºF.
Cut the squash in half, length-wise, and scoop out the seeds.
Place on a baking sheet, cut side down. Roast the squash
for 30-40 minutes, or until it’s very soft and the skin starts to
bubble. Remove from the oven and let cool. Peel away the skin.
Heat the olive oil in a soup pot. Add the onions and garlic;
cook 4-5 minutes, until soft but not brown. Stir in the curry
powder and cook one minute. Add the squash and vegetable
stock. Cook 5-10 minutes, or until heated through. Transfer to a
blender and blend until smooth.
Serve topped with cashew cream and chopped parsley.

FOR THE CASHEW CREAM
Soak the cashews in 1 cup of water for at least 30 minutes. Drain.
Add the soaked nuts, almond milk, lime juice, and oil to your
blender; blend on high until smooth. Season to taste with salt.

 


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