Archive for the 'Soup' Category

Now I can feel it – Fall is definitley here.  It’s time for freshly baked apple pies, gooey mac & cheese and pumpkin everything .  It’s time to put away those bikini’s and bust out the sweatpants – Fall, I welcome you with open arms .  While I’ll most certainly indulge in my share of sweets, I like to balance it all out with some healthier fare using Fall’s go-to produce.  Autumn Soup from TV show host and nutritionist, Ellie Krieger ushers in this glorious season with butternut squash, kale, chickpeas and carrots; perfect for cool evenings.  I highly recommend prepping your ingredients in advance (chopping, etc) to ensure you don’t over/under cook the veggies.  You’ll also see I’ve added a spicy pepper to the mix – I like a little extra heat!  Feel free to use or omit based on your own preference.

Ingredients:

• 2 tablespoons olive oil
• 3 medium carrots, cut into medium rounds
• 1 large yellow onion, cut into medium chunks
• 2 medium cloves garlic, minced
• 1/2 jalapeno or spicy pepper; more or less based on your preference
• 2 cups 1/2-inch-cubed peeled butternut squash
• 1/4 teaspoon ground allspice
• 1/8 teaspoon cayenne pepper; more to taste
• 1 quart low sodium chicken broth
• 1 14.5 oz can no-salt-added diced tomatoes
• 4 sprigs fresh thyme (add whole springs, you’ll remove later)
• 2 cups lightly packed, coarsely chopped kale
• 1 cup canned chickpeas

Directions:

1. Chop the vegetables and strip the kale leaves from their tough purple stems. 
2. Heat the oil in a large soup pot over medium-high heat and add the carrots and onion – stir and let soften (approx 5 minutes).
3. Add the garlic and and jalapeno and cook for 1 minute, then add the squash, allspice, cayenne and S&P.  Stir to combine. 
4. Add the chicken broth, tomatoes with their juice and sprigs of thyme.
5. Bring to a boil, reduce the heat to medium, cover and simmer for 10 minutes.
6. Add the kale and the chickpeas and cook uncovered until the squash is tender and the kale has wilted, about 10 minutes more. 
7. Discard the thyme sprigs before serving.
8. Season to taste with more S&P and cayenne.

Bon appetit!

-Christina

How is summer almost over???  Wasn’t it just yesterday we were breathing in the fresh air of spring?  Us New Englanders have had quite the summer though – I think it’s rained five times in three months; a welcome change from last summer’s continuous monsoon!  It’s been a busy but lovely summer; weekend trips to Wells, ME, BBQ’s with friends, family reunion in Canada and fresh produce up to our eye balls .  My parents’ crop of tomatoes is just starting to come in, so I headed home this weekend to grab a few.  On Sunday I made a Roasted Tomato Basil Soup that paired perfectly with some toasty grilled cheese.  The recipe below can be altered based on how many tomatoes you have or basil.

Ingredients:

1. 10 Roma tomatoes or 5-6 beefsteak tomatoes – honestly, enough tomatoes just to fit on a sheet pan
2. 4 cloves of garlic
3. 1 cup packed fresh basil leaves 
4. 1/2 medium onion; diced
5. 2 small cans diced tomatoes
6. S&P to taste

Directions:

1. Preheat the oven to 465 degrees and place the rack on the 2nd highest level.
2. Spray a sheet pan with nonstick cooking spray and lay on tomatoes, cut length-wise, cut side up.  Add two cloves smashed garlic.  Spray tomatoes and garlic with nonstick cooking spray and add S&P.  Roast for 30 minutes. 
3. In a large skillet over medium-low heat, saute onion and remaining two cloves diced garlic until translucent; approx. 5 minutes.
4. Add 2 cans of diced tomatoes, roasted tomatoes & garlic and red pepper flake.  Bring mixture to medium-high heat for 5 minutes. 
5. Turn off heat and stir in basil leaves. 
6. Let the mixture cool for 10-15 minutes and pour into food processor.  Blend for 1 1/2 minutes.  I like a little texture left to the soup – feel free to blend for more or less time depending on your preference.
7. Serve and enjoy!

Bon appetit!

-Christina