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Soup’s On! Tasty Recipes for Winter Meals

Posted on 05 January 2016 by Jason

Tuscan Vegetable Bean Soup

Yields: 6 servings

2 Tbsp olive oil
1 large yellow onion, chopped
3 carrots, chopped
1 stalk celery, chopped
1 cup frozen, cut green beans
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with liquid
4 cups bone broth or 1 carton (32 ounces) vegetable broth
2 tsp Italian seasoning
⅛ tsp crushed red pepper flakes, optional
Salt and pepper, to taste
1 cup chopped fresh broccoli
1 can (15 oz, BPA-free) cannellini beans, rinsed and drained
2 Tbsp minced fresh basil, plus additional for garnish
Freshly grated Parmesan cheese

Heat the oil in a Dutch oven over medium high heat. Add onions, carrot and celery and cook, stirring frequently, for 3 minutes. Stir in the green beans and cook, stirring frequently, for 2 to 3 minutes or until the vegetables are tender. Stir in garlic and cook for 30 seconds. Stir in tomatoes, vegetable broth, Italian seasoning, red pepper flakes, salt and pepper. Heat, covered, until boiling, and then reduce heat to a simmer and cook 15 to 20 minutes.

Stir in broccoli, cannellini beans and minced basil. Simmer for 5 minutes or until the vegetables are as tender as desired. Ladle into bowls. Sprinkle with grated Parmesan cheese. Garnish if desired with additional minced basil.

Adapted from PluggedIntoCooking.com, by Kathy Moore and Roxanne Wyss

Pumpkin Sage Soup

Yields: 1 serving

¾ cup ready-to-use chicken or vegetable broth
⅔ cup pumpkin purée (not pie filling)
¼ tsp dried rubbed sage
3 Tbsp half-and-half, whole milk or coconut creamer
Salt and ground black pepper

In a saucepan, bring the broth, pumpkin and sage to a simmer over medium-high heat. In the mug, stir broth, pumpkin and sage until blended. Stir in cream and heat for 1 minute more. Season it to taste with salt and pepper before pouring into a mug. Garnish with roasted pumpkin seeds.

Adapted from 250 Best Meals in a Mug, by Camilla V. Saulsbury

Roasted Tomato Bisque

Yields: 8 servings

4 large beefsteak tomatoes, sliced
2 red bell peppers, seeded and sliced
1 large red onion, peeled and sliced
2 Tbsp plus ½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp hot pepper sauce
Bone broth or vegetable broth, if necessary
Add fine dry or gluten-free breadcrumbs and sliced green onion for garnish

Preheat the oven to 425° F. Line two large baking sheets with parchment paper. Arrange the tomatoes, bell peppers and onion on the baking sheets and drizzle with the two tablespoons of olive oil. Roast for 30 minutes or until soft and browned at the edges.

Transfer to a Vitamix or similar blender. Add the remaining half-cup olive oil, red wine vinegar, salt and hot pepper sauce and blend until smooth. Add a little bone broth or vegetable broth if the soup is too thick. Serve each bowl with a sprinkling of breadcrumbs and thinly sliced green onion.

Adapted from The Gardener and the Grill, by Karen Adler and Judith Fertig

Lemon, Cucumber and Dill Soup

Yields: 2 servings

2 cups chopped peeled, seeded cucumber
½ cup chopped romaine lettuce
¼ cup filtered water
¼ cup chopped fresh dill fronds
1 clove garlic
3 Tbsp freshly squeezed lemon juice
2 Tbsp extra-virgin olive oil
½ tsp fine sea salt

In a food processor fitted with its metal blade, process cucumber, lettuce, water, dill, garlic, lemon juice, olive oil and salt until smooth. Transfer to a bowl. Cover and refrigerate until chilled, at least 1 hour or up to 3 hours. Serve garnished with a dollop of vegan sour cream, if preferred, and additional dill.

Adapted from Eat Raw, Eat Well, by Douglas McNish

Coconut Curried Chickpea Soup

Yields: 6 servings

2 Tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 Tbsp curry powder
1 lb small, red-skinned potatoes, ½-inch diced
4 cups vegetable stock
1 cup unsweetened coconut milk
½ cup salt
2 cans (each 14 to 19 oz, BPA-free) chickpeas, drained and rinsed
1 zucchini, ½-inch diced
1 Tbsp packed light brown or date sugar
1 Tbsp freshly squeezed lime juice
2 cups (about 3 oz) packed baby spinach
Sea salt and freshly ground black pepper
Toasted shredded coconut for garnish

In a large pot, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic and sauté for 1 minute. Add curry powder and sauté another 10 seconds. Add potatoes and stir to coat.

Add stock and coconut milk; cook for 10 minutes. Add chickpeas and zucchini; cook another 10 minutes, or until potatoes and zucchini are tender. Stir in brown sugar and lime juice. Add spinach and stir until wilted. Season the soup with salt and pepper to taste. Ladle into heated bowls and garnish with coconut.

Adapted from 300 Sensational Soups, by Carla Snyder and Meredith Deeds

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