Okay, I don’t know about you, but when someone says that they made their own soup, it just sounds legit to me. It’s like they’re saying they made their own pasta or grew their own vegetables. This is probably because we NEVER made homemade soup in my house growing up, so it seems so extravagant to me. With all the fall weather I have been on a major soup kick lately but soup is expensive and high in sodium. And the low sodium ones taste like nothing (someone had to say it).
Anyway, since I’ve been tinkering around in the kitchen, I have made some pretty delicious soups and I wanted to share the recipes with you.
Carrot, Sweet Potato, Ginger Soup with Avocado
makes 4-6 servings
- 2 cups carrots, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 1 white or yellow onion chopped
- 1 avocado
- 1 inch ginger minced
- 2 cloves garlic minced
- 4 cups water
- 2 tbs coconut oil
First add oil to your pot and saute the garlic, ginger, and onions for about 5 minutes. Add sweet potatoes and carrots. Cover with water and bring to a boil. Simmer soup on medium heat for about 25 minutes or until carrots and potatoes are soft. Add salt to taste.
Let soup cool some. Transfer to food processor and blend until desired consistency. Dice 1/4 of an avocado for each individual bowl of soup. Enjoy!
Garbage Broth (sounds delicious, right?)
Okay this isn’t really a soup, recipe per se. But it is incredibly good to know about! When you are chopping up onions, celery, and carrots never throw out the leftover odds and ends. Instead, throw them into freezer bag and freeze them. Once the bag is filled up with all your “garbage bits” you can make a really simple and delicious vegetable stock from them.
makes about 2 quarts
- Onion ends (skin optional. Keeping the skin on will make your broth a deep golden color)
- Carrot tops (greens removed)
- Celery ends and pieces
- 2 Bay leaves
- Garlic powder
- About 8 cups water
Add frozen pieces into pot. Cover with water. Keep at low boil with lid on for about 2-4 hours. Add salt to taste. Strain out vegetables using cheesecloth, strainer, or the pot lid (like me). Viola!
Spicy White Bean, Kale, and Chicken Sausage Soup
makes 4-6 servings
- 1 quart vegetable broth (use your garbage broth that’s what I did!)
- 1 cup water
- 1 bunch kale, de-stemmed and cut into bite size pieces
- 1 package (4-5 links) chicken sausage of your choice, I used sun-dried tomato
- 2 cans cannelloni beans, rinsed
- 1 yellow onion, diced
- 4 cloves garlic
- 2 Tbs olive oil
- 1 bay leaf
- Red pepper flakes to spice level
- Salt to taste
Heat olive oil in pot. Add garlic, onion, and sausage. Saute for about 5 minutes. Next add kale in parts so it can cook down. Next add the cannelloni beans and liquids with bay leaf. Remember, the red pepper flakes will get spicier as the soup cooks! Let simmer at low boil for about 45 minutes or until the flavors have blended to your liking. Top with some grated Parmesan cheese! Bon appetite!
What is the best soup you have ever had or made?