SOUP!!!

Nothing is more soothing on a chilly night than soup. Here are some of my favorites that warm my insides. Serve as a side dish or as a main dish with warm bread and a crisp green salad!

Spiced Cauliflower Soup

1 large potato, diced
1 small cauliflower, chopped
1 onion, chopped
1 TBL oil
1 garlic clove, minced
1 TBL grated fresh ginger root (in produce)
2 tsp ground turmeric (spice)
1 tsp cumin seeds (spice)
1 tsp black mustard seeds (spice) *I have used regular mustard seeds as well
2 tsp ground coriander (spice)
4 cups vegetable stock
1 ¼ cups plain yogurt
Salt and black pepper
Fresh cilantro or parsley to garnish

1. Put potato, cauliflower and onion into a large pan with the oil and 3 TBL water. Heat until hot and bubbling, then stir well, cover the pan and turn the heat down. Continue cooking the mixture for about 10 minutes.
2. Add the garlic, ginger and spices. Stir well, and cook for another 2 minutes, stirring occasionally. Pour in the stock and season with salt and pepper well. Bring to a boil, then cover and simmer for about 20 minutes.
3. Pour mixture into a food processor or blender. Puree; then return to the pan. Stir in the yogurt, adjust the salt and pepper to your liking. Serve garnished with cilantro or parsley.

Tomato and Coriander (Cilantro) Soup

1 ½ lb tomatoes, peeled and chopped (instructions below in step #1)
1 TBL oil
1 bay leaf
4 spring onions (scallions), chopped
1 tsp salt
2 garlic cloves, minced
1 sp crushed black peppercorns
2 TBL fresh coriander (cilantro)
3 cups water
1 TBL cornstarch
2 TBL sour cream

1. To peel tomatoes, plunge them in very hot water, leave for 30 seconds, then take them out. The skin should peel off easily. If not, put the tomatoes back in the water for a little longer. Once they have been peeled, roughly chop the tomatoes.
2. In a medium heavy pan heat the oil and fry the tomatoes, bay leaf, and spring onions (scallions) for a few minutes until soft.
3. Gradually add the salt, garlic, peppercorns, and coriander (cilantro). Pour in the water. Stir, and then simmer gently over a low heat for 15-20 minutes.
4. Meanwhile, dissolve the cornstarch in a little cold water to form a thick creamy paste.
5. Remove the soup form the heat and leave to cool slightly for a few minutes. Pour in a blender or food processor and puree.
6. Return the pureed soup to the pan; add the cornstarch mixture and stir over gentle head for abut 3 minutes until thickened.
7. Pour the soup into individual serving dishes and garnish with a swirl of sour cream. Serve hot.

Chicken and Almond Soup

6 TBL butter
1 medium leek, chopped
½ tsp shredded fresh ginger root (in produce)
1 cup ground almonds
1 tsp salt
½ tsp crushed black peppercorns
1 fresh green chile, chopped
1 medium carrot, sliced
½ cup frozen peas
¾ cup cubed skinned chicken breast or thigh
1 TBL chopped fresh cilantro, plus extra to garnish
2 cups water
1 cup whipping cream

1. Melt the butter in a large wok or deep skillet. Sauté the leek with the ginger until softened.
2. Lower the heat and add the almonds, salt, peppercorns, chile, carrot, peas and chicken. Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh cilantro.
3. Remove from the heat and leave to cool slightly. Transfer the mixture to a food processor or blender and process for about 1 ½ minutes. Pour in the water and blend for another 30 seconds.
4. Pour puree back into the pan and bring to a boil, stirring. Low the heat and gradually stir in the cream. Cook gently for a further 2 minutes, stirring occasionally. Serve garnished with more coriander.

Pasta E Fagioli (thanks Giada)

4 springs of fresh thyme
1 large fresh rosemary sprig
1 bay leaf
2 TBL olive oil
1 TBL butter
1 cup chopped onion
3 oz pancetta or bacon, chopped
2 garlic cloves, minced
5 ¾ cups chicken broth
2 (14.5 oz each) cans red kidney beans, rinsed and drained
1 cup elbow macaroni
Freshly ground black pepper
1/3 cup grated fresh Parmesan cheese

1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and tie it with kitchen twine, or place tea ball strainer.
2. Heat 1 TBL olive oil and butter in large saucepan over a medium flame. Add the onion, pancetta or bacon, and garlic; sauté until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet of herbs.
3. In a blender, puree 1 cup of the bean mixture until smooth, then return the puree to the saucepan. Cover and return the soup to a boil over high heat. Add the macaroni, cover, and boil, stirring occasionally, until the macaroni is tender but still firm to the bite, about 8 minutes.
4. Season the soup with pepper. Lade the soup into bowls. Sprinkle with Parmesan cheese and drizzle with the remaining olive oil.

Cream of Broccoli Cheese Soup (thank you Ann)

1 onion, chopped
1 TBL olive oil
3 cups water
3 chicken bouillon cubes
1 lb chopped broccoli
Garlic salt
4 oz coil vermicelli noodles (spaghetti noodles)
3 cups milk
Salt and pepper
½ lb Velveeta cheese, cut into cubes

1. Heat oil in a large pot. Add onion and sauté until tender. Add water and chicken bouillon cubes. Bring to a boil. Add the broccoli and season with garlic salt to taste. Cook on medium until broccoli is tender.
2. In a separate pan bring lightly salted water to a boil. Add noodles and cook according to package directions. Drain; and set aside.
3. Add milk to the broccoli. Heat but do not boil. Add noodles, salt and pepper to taste.
4. Just before serving add Velveeta cheese. Stir till smooth. DO NOT BOIL. Serve hot.

Cheeseburger Soup (thank you Ann)

½ lb ground beef
¾ chopped onions
¾ cup shredded carrots
¾ cup diced celery
1 tsp dried basil
1 tsp dried parley flakes
4 TBL butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
¼ cup all-purpose flour
8 oz process American cheese cubed (2 cups)
1 ½ cup milk
¾ tsp salt
½ tsp pepper
¼ cup sour cream

1. In a saucepan, brown beef; drain and set aside. In the same saucepan, sauté onions, carrots, celery, basil and parsley in 1 TBL butter until vegetables are tender, about 10 minutes.
2. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10 to 12 minutes or until potatoes are tender.
3. Meanwhile, in a small skillet meld remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir fir 2 more minutes.
4. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. Serve hot.

Carrot Chowder (thank you Ann)

1 lb ground beef
½ tsp salt
½ tsp pepper
½ cup green onions
½ cup green pepper
½ cup celery
1 quart tomato juice
1 ½ cup water
½ tsp garlic salt
2 ½ cups grated carrots
2 cans of cream of celery soup
Grated cheese

1. Sauté the beef, salt, pepper, green onions, green pepper, and celery in a large skillet for 10 -15 minutes or until ground beef is browned and vegetables are tender.
2. Add the tomato juice, water, garlic salt, and grated carrots. Simmer; then bring to a boil.
3. Reduce heat and simmer again. Add cream of celery soup. Heat through. Serve topped with cheddar cheese.

Leftover Turkey Soup (thank you Ann)

½ cup chopped onion
1 medium carrot, sliced
1 stalk of celery, sliced
1 TBL oil
2 14.5 oz cans of chicken broth
2 cups water
½ cup bite sized pasta (like bowtie) uncooked
2 cups cooked turkey cubed
1 envelope dried Italian dressing mix

1. Cook onion, carrot and celery in hot oil in a large sauce pan for 3 to 5 minutes or until crisp tender, stirring occasionally.
2. Stir in the broth, water, and dressing mix. Bring to a boil. Add turkey and pasta; cover.
3. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender. Serve hot.

Cheesy Chunky Potato Soup

3 medium Red Potatoes
2 cups Water
1 small Onion, chopped
3 TBL Butter
3 TBL All-Purpose Flour
3 cups Milk
½ tsp Sugar
1 cup Shredded Cheddar Cheese
1 cup Cubed Cooked Ham or Bacon
Red pepper Flakes
Ground Black Pepper

1. Cut potatoes into 1-inch cubes. Bring water to boil in a large pot. Add potatoes and cook until tender, (about 15-20 minutes). Drain, reserving 1 cup of cooking liquid (you may add water in order to get 1 cup). Set aside potatoes.
2. Melt butter in pan over medium heat. Add chopped onion; cook, stirring frequently until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.
3. Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

Chicken Noodle Soup

5 chicken bouillon cubs
1 cup sliced carrots
½ cup chopped celery
½ cup chopped onion
1 bay leaf
1 tsp salt
¼ tsp black pepper
¼ tsp poultry seasoning
3 cups chopped cooked chicken
6 oz corkscrew pasta

1. Combine 12 cups of water and bouillon cubs in a large pot over medium-high heat.
2. Add the carrots, celery, onion, bay leaf, salt, pepper and poultry seasoning to the pot and mix well. Bring the mixture to a boil, stirring occasionally to dissolve the bouillon.
3. Add the cooked chicken and pasta to the soup in the pot and mix well.
4. Simmer until the vegetables are just tender and the pasta is cooked, 8-10 minutes. Discard the bay leaf. Divide the soup evenly among 12 soup bowls and serve.

Potato and Corn Chowder

1 green pepper
¼ cup butter
1 onion, chopped
2 TBL all purpose flour
1 ½ tsp salt
¼ tsp poultry seasoning
1 small bay leaf
3 cups skim milk
1 package frozen corn, thawed (1 lb)
1 lb potatoes, peeled and chopped
¼ tsp paprika

1. Deseed and chop the green pepper. In a large sauce pan, melt the butter over medium-high heat. Sauté the onion and pepper, stirring constantly, until tender, about 3 minutes. Stir in the flour, salt, poultry seasoning and bay leaf. Mix well.
2. Add the milk, corn and potatoes to the pepper mixture; mix well. Cook, stirring occasionally, until the potatoes are cooked through and tender, about 20 minutes.
3. Remove bay leaf and divide the chowder among 6 mugs or bowls. Sprinkle with paprika and serve.

Favorite Meatball Stew

1 cup coarsely chopped carrots
½ cup coarsely chopped onions
1 cup sliced mushrooms
1 tsp vegetable oil
2 garlic cloves, minced
1 pkg (16 oz) frozen fully cooked meatballs
1 jar (12 oz) home-style beef gravy
1 can (8 oz) tomato sauce
½ cup frozen peas
½ tsp dried thyme
1 pkg (11 oz) refrigerated bread sticks

1. Preheat oven to 375 degrees. Heat oil in large skillet over medium heat. Add carrots, onion, mushrooms and garlic; cook and stir for 3 minutes.
2. Add meatballs, gravy, tomato sauce, peas and thyme; bring to a boil. Reduce heat; cook 5 minutes, stirring occasionally. Pour mixture into a baking dish.
3. Remove bread stick dough from package; do not separate. Using a knife, cut dough evenly into 12 slices. Place slices in a slightly overlapping circular pattern over meatball mixture, leaving center open. Bake 27-30 minutes or until stew is bubbly and bread sticks are a deep golden brown.

Mushroom, Beef and Barley Soup

1 ½ lbs boneless beef top sirloin steak
2 tsp vegetable oil, divided
2 cups sliced mushrooms (Portobello mushrooms recommended)
½ cup chopped onion
¾ cup sliced carrots
3 TBL snipped fresh parsley
1 clove garlic, minced
1 tsp dried thyme
1 carton (32 oz) beef broth
1 cup water, divided
2 TBL steak sauce
¼ tsp each: salt and pepper
½ cup uncooked quick-cooking barley
1 TBL cornstarch

1. Trim fat from beef. Heat 1 tsp of the oil in a pot over medium-high heat until hot. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from pot; set aside.
2. Heat remaining 1 tsp oil in same pot. Add mushrooms, onion, garlic and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, ¾ cup of the water, carrots, steak sauce, salt and pepper. Bring to a boil; stir in barley. Cover; reduce heat and simmer for 10 minutes.
3. Meanwhile, combine remaining ¼ cup cold water and cornstarch. Return beef and cornstarch mixture to pot. Bring to a boil; cook 1 minute. Remove from heat; stir parsley into soup.

Chicken Vegetable Alfredo Soup

1 cup chopped broccoli
½ cup chopped carrots
½ cup chopped onion
½ cup diced red bell pepper
1 garlic clove, minced
1 can (14.5 oz) chicken broth
2 cups diced cooked chicken
1 TBL snipped fresh basil
1 jar (16 oz) Alfredo sauce
Grated fresh Parmesan cheese

1. Place broccoli, carrots, onion, bell pepper and garlic in a medium sauce pan. Add broth; bring to a boil. Cover; reduce heat and simmer 5 minutes or until vegetables are crisp-tender.
2. Add chicken and Alfredo sauce to broth; simmer 5 minutes or until heated through. Remove from heat; stir basil into soup. Ladle into bowls and serve.

Turkey and Wild Rice Soup

1 cup grated carrots
1 cup slice mushrooms
½ cup coarsely chopped celery
½ cup chopped onion
1 TBL butter
½ cup all-purpose flour
2 cans (14.5 oz each) chicken broth
1 can (12 oz) low-fat evaporated milk
1 ½ cups cooked wild rice
1 cup diced cooked turkey
¼ cup slivered almonds, toasted

1. Melt butter in a saucepan over medium heart. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
2. Stir in four. Gradually add broth and milk, whisking until blended. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
3. Meanwhile, place almonds in a small sauté pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cook slightly. Stir almonds into soup just before serving.

Moroccan Vegetable Stew

2 medium carrots, peeled and sliced into ¼ inch slices
2 medium zucchini, sliced into ½ inch slices
¾ cup chopped onion
1 ½ inch piece peeled fresh ginger root, chopped
1 tsp olive oil
3 garlic cloves, minced
1 ½ tsp curry powder
¾ tsp ground cinnamon
2 TBL all-purpose flour
2 cans (14.5 oz each) vegetable broth
1 can (15.5 oz) garbanzo beans, drained and rinsed
1 can (14.5 oz) diced tomatoes in sauce
½ cup raisins
2 cups hot cooked couscous (or rice)

1. Heat oil in pot over medium heat until hot. Add onion, ginger root, garlic, curry powder, and cinnamon; cook and stir 3 minutes.
2. Stir in flour. Add broth, beans, tomatoes, carrots and zucchini; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. Stir in raisins. Remove from heat. Serve with hot cooked couscous (or rice).