Soup for a Winter’s Day

It’s Foodie Tuesday

There’s nothing quite like a piping hot hearty bowl of soup to warm you up on a cold winter’s night.  If you’ve got a serious case of the winter blahs, better still.  In fact I find soup works for an assortment of blahs.  Served with some fresh crusty bread and a salad, if you insist, and these soups make a full meal.

Here are three soups to keep you warm these last cold days of winter.  Last, right?  Winter’s almost done?!

Gingered squash soup

This soup is a favourite on particularly cold days – the heat of the ginger and velvetiness of the soup make it a real comfort food for my family. Bonus: this soup freezes nicely!

Photo credit Serena Armstron via the Urban Farmhouse

2 medium size butternut squash, halved
1 large onion chopped
4 cloves garlic minced
4 Tbs fresh ginger minced
1 Tbs butter and 1Tbs olive oil
7 cups chicken (or veggie) stock or bouillon*

*When I don’t have stock on hand, I do use organic bouillon cubes, though I typically use 1 cube per 3-4 cups of water to cut down on saltiness.

1. Roast the squash cut side down on a cookie sheet lined with tin foil in a 400F oven until softened (about 35 minutes).

2. While squash is cooking chop onion, garlic, and ginger.  Cook in 1 tbs butter and 1 tbs olive oil on medium heat until onion is translucent.

3. Once cool enough to handle, roughly chop seed and peel the squash; add to onion, garlic and ginger with 7 cups of stock, bring to a boil and then simmer for at least 30 minutes.

4. Before serving blend soup till smooth with handheld mixer or blender.  Season with pepper and salt.

Lentil soup

Oh-so healthy and hearty, a good lentil soup served with fresh crusty bread makes for a simple and satisfying meal. This soup freezes really well.

Photo credit Tim Bourgette

1 large onion diced
4 cloves garlic minced
1 Tbs olive oil
1 bay leaf
4 ribs celery chopped
4 carrots chopped
2 1/2 cups dry green lentils, rinsed and picked over
8 cups veggie or chick stock or bouillon
1 14 oz can diced tomatoes

1. Cook onions and garlic in 1 tbs olive oil over medium heat.

2. Add bay leaf, chopped celery and carrots and cook for an additional 10 minutes.

3. Add lentils and liquid, bring to a boil and then let simmer till lentils are cooked through (about 30 minutes).

4. Add canned tomatos and additional liquid if required and let simmer quietly for another 10-15 minutes.

5. Serve with the smallest dash of balsamic vinegar, salt and peper to taste.

Swiss chard and sausage soup

This soup is deceptively rich!

Laying out the veggie before I begin. So beautiful!

1lb spicy Italian sausage
1 onion chopped
4 cloves garlic minced
1 bay leaf
½ tsp each of basil, oregano; ¼ tsp of rosemary and thyme (or 1 ½ tsp Italian seasoning)
1 bunch (5) heirloom carrots, mixed colours chopped
4 ribs celery chopped
3 potatoes cubed
1 bunch rainbow chard roughly chopped
Serve with a pinch of red pepper flakes for a little kick.

1. Slice sausage into ½ inch rounds and fry over medium heat in 2 tsp of olive oil.  Once browned (and cooked through), remove and set aside.  Drain excess fat if necessary.

2. Over medium heat gently cook onions and garlic till translucent in sausage drippings.  Add spices, carrots, celery and potato and sweat for about 10 minutes

3. Add stock and sausage, bring to boil and then let simmer till veggies are cooked through (about 20 minutes).

4. Add coarsely chopped swiss chard to the pot about 10 minutes before serving.

The finished product! Bon Appetit! Photo credit Tim Bourgette

And for all of you felled by colds, this tea always makes me feel way better:

In a small pot simmer 3 cups of water with a green tea bag, pinch of cayenne pepper, 1 Tbs minced ginger, 1 tsp of honey for about 10 minutes. ( If fresh ginger isn’t available, substitute with a pinch or two of ginger powder.)  Strain, sweeten further if your taste buds insist and serve.  Your throat should feel better shortly.

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One Response to Soup for a Winter’s Day

  1. Pingback: Foods To Bring Comfort | The Design Tree by Greentea Design

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