Soup Season.

It finally feels like winter again! It was a chilly 51 deg F in the kitchen this morning and as I got the wood fire stove burning hot again my thoughts were on soup. The sort of warm you from the inside, wrap your hands around it beautiful fuel for the day. 
Pick a few and get cooking, store leftovers in your freezer for later in the week when you have hungry bellies to feed and and a cold wind blowing outside. 
 

Credits // Author and Photography: Emma Chapman. 

Credits // Author and Photography: Emma Chapman. 

Recipe link from A Beautiful Mess.

Roasted Red Pepper & Tomato Soup
 serves 2-3.

2 roasted red bell peppers
2 tablespoons olive oil
1 small white onion, chopped
2-3 cloves of garlic, minced
one 14.5 ounce can of diced tomatoes (and their juices)
1/8 to 1/4 teaspoon cayenne pepper
2-3 tablespoons cream (optional)
salt and pepper to taste

photo credit: 101 Cookbooks A Recipe Journal Sopa Verde de Elote Recipe Serves 4-6 FULL RECIPE LINK HERE : 101 Cookbooks 4 tablespoons unsalted butter 1 small-med zucchini, seeded, chopped into 1/4-inch cubes 1/2 white onion, minced 2 cloves garlic, minced 4 cups corn kernels 3 1/2 - 4 1/2 cups water 2/3 cup green peas a small handful of fresh cilantro, plus more to serve 1 small serrano chile, charred and peeled* 3 large romaine lettuce leaves, or equivalent 2 1/2 - 3 teaspoons fine grain sea salt, or to taste to serve: toasted pepitas, creme fraiche or salted yogurt, lime wedges, cilantro, chopped roasted serrano  

photo credit: 101 Cookbooks A Recipe Journal

Sopa Verde de Elote Recipe

Serves 4-6 FULL RECIPE LINK HERE : 101 Cookbooks
4 tablespoons unsalted butter
1 small-med zucchini, seeded, chopped into 1/4-inch cubes
1/2 white onion, minced
2 cloves garlic, minced
4 cups corn kernels
3 1/2 - 4 1/2 cups water
2/3 cup green peas
a small handful of fresh cilantro, plus more to serve
1 small serrano chile, charred and peeled*
3 large romaine lettuce leaves, or equivalent
2 1/2 - 3 teaspoons fine grain sea salt, or to taste

to serve: toasted pepitas, creme fraiche or salted yogurt, lime wedges, cilantro, chopped roasted serrano

 

                                   Photo Credit: Love & Lemons Spicy Black Bean Soup: click here for the full recipe from the lovely Love & Lemons blog Serves: serves 4 Ingredients splash of olive or grapeseed oil 2 small shallots, chopped 3 cloves of garlic, roughly chopped ½-1 jalapeño, de-seeded and chopped 4 teaspoons chile powder 3 cups black beans, cooked, drained (reserve a few for garnish) 4 cups low sodium vegetable stock up to ½ cup water, if necessary for blending consistency salt, pepper squeeze of lime optional: a few pinches of cayenne and/or smoked paprika serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa

                                   Photo Credit: Love & Lemons

Spicy Black Bean Soup: click here for the full recipe from the lovely Love & Lemons blog

Serves: serves 4
Ingredients
splash of olive or grapeseed oil
2 small shallots, chopped
3 cloves of garlic, roughly chopped
½-1 jalapeño, de-seeded and chopped
4 teaspoons chile powder
3 cups black beans, cooked, drained (reserve a few for garnish)
4 cups low sodium vegetable stock
up to ½ cup water, if necessary for blending consistency
salt, pepper
squeeze of lime
optional: a few pinches of cayenne and/or smoked paprika
serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa

                                photo credit: Jonathan Melendez of the Candid Appetite Spicy Sausage, Potato & Kale Soup  Click here to go to The Candid Appetite and full recipe If you want to whip this up in a flash during the week when you don’t have a lot of time for dinner, and the troops are harassing you to make something delicious right away, make this soup. Some help from the store can have this soup on the table in 30 minutes. Use  low-sodium store bought chicken stock or broth. Buy the kale in the pre-washed, pre-cut sacks that are ready to go. If you are not a fan of pork sausage, a spicy Italian chicken sausage does the same trick. No one will know, and your family will love you for it.  Yield: 6-8 servings Ingredients: 1 pound spicy italian sausage (I used chicken but pork is good too) 2 tablespoons butter or olive oil 1 large onion, chopped 3 garlic cloves, minced 1 teaspoon salt, plus more to taste 1 teaspoon freshly cracked black pepper, plus more to taste 1/2 teaspoon crushed red pepper flakes, optional 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls 1/4 teaspoon freshly grated nutmeg 4 medium or 2 large russet baking potatoes, sliced 8 cups chicken broth or stock, 2 boxes 1/2 cup heavy cream

                                photo credit: Jonathan Melendez of the Candid Appetite

Spicy Sausage, Potato & Kale Soup 
Click here to go to The Candid Appetite and full recipe

If you want to whip this up in a flash during the week when you don’t have a lot of time for dinner, and the troops are harassing you to make something delicious right away, make this soup. Some help from the store can have this soup on the table in 30 minutes. Use  low-sodium store bought chicken stock or broth. Buy the kale in the pre-washed, pre-cut sacks that are ready to go. If you are not a fan of pork sausage, a spicy Italian chicken sausage does the same trick. No one will know, and your family will love you for it. 

Yield: 6-8 servings

Ingredients:

1 pound spicy italian sausage (I used chicken but pork is good too)
2 tablespoons butter or olive oil
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1 teaspoon freshly cracked black pepper, plus more to taste
1/2 teaspoon crushed red pepper flakes, optional
2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
1/4 teaspoon freshly grated nutmeg
4 medium or 2 large russet baking potatoes, sliced
8 cups chicken broth or stock, 2 boxes
1/2 cup heavy cream

Hope these inspire you to get cooking and fuel up for some time outdoors, or warm up after when you come inside. Don't forget to take advantage of having some ready made lunches to bring to work or an easy dinner for those nights your family is on the run. Looking for some good travel containers? Check this out-.don't spill your soup.
I also hope you take a little time to browse these 4 fantastic food blogs and they inspire you to try something new. Love to hear what you cooked up and always feel free to share your own favorites! Keep that cast iron well seasoned, next I will share why cast iron is my favorite and how to keep yours in its best cooking shape.
Eat well and go outside- Hx.

heather bowesComment