Mushroom Vegetable Soup

Mother nature is having hot and cold flashes again! Yesterday it went up to 30°F then down to about 10°F tomorrow. Time to get some soup going!

Ingredients:

2 tbsps olive oil

1/3 lb mushrooms, sliced

1 large onion, diced

1 medium carrot, sliced thinly

900 ml (4 cups) sodium reduced beef broth

4 tsps minced garlic

1/2 cup frozen kernel corn

1/2 cup orzo

Heat olive oil in a skillet to medium. Cook onions until translucent, about 3-4 minutes. Then add the mushrooms and cook for 2-3 minutes or until lightly browned. Add garlic and carrot, then pour in the broth and bring to a boil. Add orzo and corn then simmer 10-15 minutes until orzo and carrot slices are tender. Serves 2-3 

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Pasta and Chickpea Soup

Winter isn't quite over yet! This nourishing soup is going to get us through the expected ice storm tomorrow. Pasta e ceci comes packed with chickpeas, pasta and the holy trinity of vegetables.

Ingredients:

2 cups (500 ml) canned chickpeas, drained and rinsed

4 tbsps olive oil

1 tbsp minced garlic

small onion, finely diced

small celery stalk with leaves, finely diced

small carrot, finely diced

1/2 tsp dry rosemary, crumbled

1/2 lb (250 g) pasta of your choice

4 cups beef broth

black pepper to taste

pinch of chili powder

pinch of turmeric

1 tbsp dry parsley

parmesan to serve 

Heat olive oil on medium heat in a large skillet. Add the garlic, onion, celery, carrot and rosemary and cook 2-3 minutes. Take 1/4 of the chickpeas and mash them with a potato masher then add to the skillet along with the rest of the whole chickpeas. Add the pasta, broth, black pepper, chili powder, turmeric, dry parsley and broth. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until carrots and pasta are tender. You can add more liquid if you want a soupy soup or less liquid if you like a stewy soup. Serve with lots of parmesan cheese! Serves 4.

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Sweet Potato Pear Soup

Easy, nutritious and absolutely luxurious! A savory, sweet and satisfying soup. And you can make it 3 days ahead of when you plan to serve it.

Ingredients:

1 1/2 tbsps butter

2 small onions, finely chopped

2 lbs sweet potatoes, peeled and diced

28 oz can pears (drain, reserve liquid and dice)

8 cups chicken broth

2 tsps fresh thyme

1 serving cup plain Greek yogurt and fresh thyme to garnish 

Melt butter in a large pot on medium heat. Sauté onions 2-3 minutes. Add diced sweet potato for 3-4 minutes before adding broth. Bring to a boil, then reduce to a simmer for 20-25 minutes or until sweet potato is tender. Cool the soup. Drain the pears, reserving the liquid. Dice and add to the soup along with 2 tsps fresh thyme leaves. Add soup to a food processor (you may have to work in batches) and purée until smooth. Return to the pot and gently reheat. Taste and add more reserved pear liquid or more broth if needed. Ladle into bowls and add a dollop or swirl of Greek yogurt and a sprig of thyme. For the swirl simply spoon some yogurt into a plastic zip bag and snip off a corner. Get creative! Makes 12 servings.

Adapted from: callieknutrition.com

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Protein Packed Tomato Soup

This is the easiest recipe you'll see all day! Just blend three ingredients together, warm and it's ready. The cottage cheese alone gives you 14g of protein in each serving along with that of the broth and this soup packs a protein punch!

Ingredients:

1 cup marinara sauce (homemade or store bought)

1 cup cottage cheese

1 cup broth (bone broth has the highest protein)

Your choice of seasoning (optional)

Blend everything together until the cottage cheese is smooth (or at least not lumpy), heat it up and ladle into bowls. Add seasonings if you like. I added a little Mrs. Dash and some dried parsley but the marinara sauce probably had enough flavour of it's own. Serves 2

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Simple Shrimp Dumpling Soup

First snow fall and soup season is upon us. This one comes together quickly and can be customized to what you have on hand... perogies instead dumplings, chicken for shrimp. You get the idea. 

Ingredients:

1 tbsp olive oil

1" ginger, minced

2 tsps minced garlic

1 leek, sliced thinly

1 tsp coriander

8 cups chicken broth

1 cup water

6 mushrooms, sliced

1/2 cup diced bell pepper

1 cup spinach, roughly chopped

2 tbsps soy sauce

1 tsp sesame oil

1/2 lb shrimp (about 18 31-40 size)

16 store bought frozen dumplings or perogies 

In a soup pot on medium heat, add olive oil then ginger, garlic, leek and coriander and stir together 2 minutes. Add chicken broth and water and bring to a boil. Add mushrooms, bell pepper, spinach, soy sauce and sesame oil. Bring back to a boil and add the dumplings or perogies. Simmer until they float to the top, 6-8 minutes. Add the shrimp in the last 3 minutes and it's ready! Serves 3-4

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Roasted Cremini Mushroom Soup

Earthy umaminess is how to describe this rustic vegetarian soup. Hearty and comforting on a chilly fall day.

Ingredients:

16 oz (454 g) cremini mushrooms

4 tsps olive oil

Soup:

2 tsps olive oil

1 cup diced onion

6 tsps minced garlic

1/2 cup diced celery

1 1/2 tsps dry sage

2 tsps Dijon mustard

1 tsp thyme

1 tsp coriander

1/2 tsp smoked paprika

1/2 tsp black pepper

2 bay leaves

15 oz canned cannellini beans (white kidney)

4 1/2 cups vegetable broth (or beef if not keeping vegetarian)

1/2 cup fresh chopped parsley

2 tbsps soy sauce

Preheat oven to 375°F. Brush the mushrooms clean then chop and toss with 4 tsps olive oil. Place on a baking sheet and roast for 18-20 minutes, tossing halfway through the time. When browned and tender remove from oven and set aside. Next warm 2 tsps of olive oil in a large skillet to medium heat. Sauté onions for 5-6 minutes then add the garlic, celery, sage, Dijon, thyme, coriander, smoked paprika and black pepper. Stir a couple of minutes then add the bay leaves, 1/2 the roasted mushrooms, beans and broth. Bring to a boil then reduce heat and simmer uncovered for 20 minutes. Remove the bay leaves and use a food processor or blender to purée soup in batches until smooth. Return soup to the pot and add the rest of the roasted mushrooms, chopped parsley and soy sauce. Generously serves 6.

Adapted from: cinnamonsnail.com

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Slow Cooker Turkey Carcass Broth

Nothing better than homemade soup! And broth made in the slow cooker is a no brainer. Great base to start soup season with!

Ingredients:

1 turkey carcass (this one was a 22 pounder!)

1 onion, halved

2 celery stalks

2-3 garlic cloves

2 carrots

1 tbsp apple cider vineger

salt and pepper to taste

cold water to cover

a sprig or 2 of rosemary

Simply put everything in your slow cooker and pour in enough water just to cover it all. Set to high for 8 hours or low for 24 hours. Once done cool and remove vegetables and bones. Pick the meat off the bones... you'll be surprised at how much you'll find. Pour the broth into a colander lined with cheesecloth to remove small bones and bits. Use or freeze the broth as is or cut up the slow cooked veggies into the broth along with the salvaged turkey for a healthy soup. Maybe add a can of diced tomatoes and cooked rice if you like. Makes 10-12 servings. 

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Exceptional Minestrone

This one's got everything but the kitchen sink in it! Hearty doesn't even begin to cover it and there's just enough heat to warm you down to your toes!

Ingredients:

2 tbsps olive oil

1/2 cup diced carrots

1/4 cup diced celery

1/2 cup diced onion

1 tbsp minced garlic

28 oz can diced tomatoes

1 cup tomato sauce

4 cups vegetable broth

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp dried basil

1/2 tsp dried parsley

2 tsps dried oregano

1/2 tsp smoked paprika

1/2 tsp black pepper

1/4 tsp red pepper flakes

2 cups chopped spinach

1 bay leaf

19 oz can chickpeas

19 oz can red kidney beans

1/2 cup frozen peas

1/2 cup frozen kernel corn

1/2 cup medium shell pasta

First cook the pasta, then drain and rinse with cold water. Set aside. Heat olive oil to medium high and add the carrots, celery and onion. Cook 3-4 minutes. Add the garlic, stir together and cook 1-2 minutes. Pour in the diced tomatoes, tomato sauce and broth along with all the seasonings. Cover and bring to a boil, then simmer 15-20 minutes or until carrots are tender. Add the chickpeas, red kidney beans, peas and corn and simmer uncovered 5 minutes. Remove the bay leaf then add the spinach in the last couple of minutes. When ready to eat stir in the cooked pasta shells and heat through.

Serves 8-10

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Zucchini White Bean Soup

Because it has enough protein and vegetables, this vegetarian soup is totally meal-worthy. Save this recipe for summertime when zucchinis abound!

Ingredients:

1 tbsp olive oil

1 onion, diced

3 medium carrots, sliced

2 medium zucchini, cut in 1/2" half moons or quarters

3 tsps minced garlic

1 tsp celery seed

1 tsp dry thyme

1/2 tsp red pepper flakes

1/2 tsp dry oregano

salt and pepper to taste

19 oz (540ml) can white kidney beans, drained and rinsed

5-6 cups vegetable broth

4 cups chopped kale

juice of 1/2 lemon

Add olive oil to a Dutch oven and cook onion on medium heat 3-4 minutes. Then add the carrots and zucchini and cook another 2-3 minutes before stirring in all the seasonings. Reserve 1/2 - 3/4 cup white beans then dump the rest into the pot. Add the broth and bring to a boil then reduce heat to medium low and simmer for 20 minutes. Finally, mash the reserved white beans with a fork and add to the soup along with the kale and lemon juice. Heat through for 2-3 minutes before serving.

Serves 6-8

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Hearty Potato and Cabbage Soup

Cold weather calls for a cozy, comforting bowl of hot soup. So easy to make and packed with nutrients! Leave out the bacon and use vegetable broth in place of chicken broth for a vegetarian option.

Ingredients:

1/2 lb bacon, cut in 1 1/2" pieces

1 - 1 1/2 cups diced onion

8 cups roughly chopped cabbage

1/2 lb potatoes, diced

1 large carrot, sliced thinly

1 1/2 cups roughly chopped spinach

5 cups chicken broth (or more)

1 bay leaf

salt and pepper to taste

1 cup cooked rice (optional)

Cook bacon in a large pot to crispy, 6-10 minutes. Remove and set aside. Take excess bacon fat out of the pot but leave about 2 tbsps. In the remaining bacon fat cook the onion until translucent, 2-3 minutes. Add the carrot for 2 minutes then add the potatoes, cabbage, spinach, salt and pepper (and rice is using). Pour broth in and add the bay leaf. Bring to a boil then simmer until potatoes, carrots and cabbage are tender, about 15 minutes. I used 5 cups of broth and achieved more of a cabbage stew/soup. If you want it soupier just add more broth. Now remove the bay leaf, add the bacon and serve alongside some crisp garlic toast. 

Makes 4 servings

 

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Easy Potsticker Soup for Two

This one pot light dinner features a savory, bold broth with a variety of vegetables that you can change up depending on what's in your fridge. You can use frozen store bought potsticker dumplings or give homemade a try. I've included a recipe link at the end of this post for Homemade Pork Dumplings. 

Ingredients:

4 tsps olive oil, divided

8 frozen potstickers, store bought or homemade

1 tsp minced ginger

1 tsp minced garlic

3 green onions, sliced and divided white and green

1/2 large carrot, thinly sliced

2 cups vegetable or chicken broth

1 cup water

1 1/2 tbsps sesame oil

1 1/2 tbsps soya sauce

1 tsp oyster sauce

pepper to taste

1 celery stalk with leaves, thinly sliced

 

Add 2 tsps olive oil to a pot and heat to medium high. Add frozen potstickers and sear the bottoms until lightly golden, about 4-5 minutes. Remove to a plate.

Turn heat down to medium low and add another 2 tsps olive oil to the pot along with the ginger, garlic, white part of green onions and carrot slices. Stir and cook 2-3 minutes. Add the broth, water, sesame oil, soya sauce, oyster sauce and pepper. There's no need for extra salt as there is enough in the broth and soya sauce.

Bring to a simmer. Add the celery and return the potstickers to the pot. Simmer 8-10 minutes. Top with the green slices of green onion and serve.

Serves 2

Homemade Pork Dumplings recipe:

https://www.hotandcoldrunningmom.ca/2024/02/homemade-pork-dumplings.html 

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Easy Creamy Corn Soup

Velvety, vegetarian and very easy to make. Fresh homemade soup on the table in a matter of minutes!

Ingredients:

1 - 398ml (14 oz) can creamed corn

1 cup fresh, frozen or canned kernel corn

1 1/2 cups milk

2 tbsps butter

salt and pepper to taste

1/3 cup finely diced bell pepper

1/3 cup finely diced onion

1 green onion, white finely chopped, green sliced

2 pinches (or more) red pepper flakes

handful of chopped spinach

 

If using fresh corn, first boil the corn then cut the kernels off the cobs. But if looking for simplicity use canned or frozen. Melt butter in a pot and add the kernel corn, bell pepper, onion and the white part of the green onion. Gently sauté until just starting to brown, about 5-7 minutes. Remove from heat and take about 1/2 the vegetables out of the pot (leaving the other 1/2 in the pot) and put them in a blender along with the milk. Blend to the consistency you like. To the pot add the creamed corn, salt, pepper, red pepper flakes and the mixture in the blender.

Simmer a few minutes to heat through then serve with chopped spinach and sliced green onion tops to garnish.

Makes 4 servings

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Turkey and Red Cabbage Soup

Rarely do you come across a recipe that's delicious, comforting, healthy and easy. Oh, and it also uses leftover turkey! Bonus! (You could also use cooked chicken)

Ingredients:

1 tbsp olive oil

4 cups chicken broth

3/4 lb cooked and chopped turkey

1 small onion, diced

2 carrots, diced

2 1/2 cups chopped red cabbage

1 tsp minced garlic

28 oz can diced tomatoes

1 tsp salt

1/4 tsp pepper

 

Heat oil in a Dutch oven. Add onion and brown 2-3 minutes, then add the carrots, red cabbage and garlic and cook for 1-2 minutes. Add the turkey, broth, tomatoes, salt and pepper. Bring to a boil then simmer until vegetables are tender, about 1 hour. And that's it!

Makes 4-6 servings.

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