Soups

Years ago I came across a wonderful recipe for Butternut Squash Soup. It was simple, with few ingredients and so delicious I couldn’t wait to make it again. But, silly me, I had forgotten to write it down, and I couldn’t for the life of me remember where it came from. Since then I must have tried a dozen different versions, some with curry, some with tomato paste, and some with cream. None ever compared. Then, low and behold, a few weeks ago I came upon a recipe and was sure this was THE one. And sure enough, it was. So here it is, for everyone to enjoy.

Butternut Squash Soup (gluten free and vegan)

prep 1 hour, cook 35 minutes total an hour and thirty five minutes  soupe de légumes 6 servings of 127 calories each

This is the basic recipe, after which you can use any garnishes you wish. Or, as my daughter likes it, add one carrot, one small potato and a tblp. of tomato paste.  This will only add an extra 20 calories per serving.

1 large butternut squash (About 4 1/2 pounds) peeled, deseeded and cut into cubes of approximately 1 square inch

2 medium onions chopped

3 cloves garlic (optional)

3 Tbsp. vegetable oil

1/2 tsp. salt plus more to taste

8 cups vegetable broth

pinch of nutmeg

Preparation:

Preheat oven to 400.

Place cubes of butternut squash on cookie sheet, cover with tinfoil and bake until just beginning to turn golden–about forty five minutes. Once these are done, remove from oven and move on to the next step.

Heat a large pot over medium-high heat. Add the oil and the chopped onion. Sprinkle with 1/2 tsp. salt. Cook, stirring occasionally, until the onion is soft, about 3 minutes.

Add the garlic and cook until fragrant, about 1 minute. If you add other veggies to the soup, do so now.

Add the squash and the broth. Bring to a boil. Cover, reduce heat to a simmer, and cook until the squash is very tender, about 20 minutes.

Transfer small batches to a blender. Hold a kitchen towel over the top (to prevent burns) and whirl until completely and utterly smooth, 2 to 3 minutes per batch.

Return the soup to the pot and add more salt to taste, and a pinch of nutmeg.

 

If you’re like me, the first time you heard of mulligatawny was from the soup natzi on Seinfeld. Everyone made such a fuss about how good it tasted that I became intrigued. I HAD to find the recipe for this soup. Over the years I’ve tried a number of recipes, some way too complicated and time consuming, and others quicker but lacking flavor. Recently I came up with one gluten free version that has since become a family favorite. I dare you to try it. It will be a favorite of yours too.

Serves 4

324 calories per portion

15 minute prep and 1 hrVegetable soup with shrimps cooking

Ingredients

1 medium chopped onion

2 medium carrols chopped

2 stalks celery

1/2 chille pepper (You can skip if you prefer your soup not too hot)

3 tblsp butter

2 tsp curry

pinch of thyme

2 tblsp cornstarch

4 cups chicken broth

1/2 apples peeled and chopped

1/2 cup rice (I use brown rice for added nutrition)

2 chicken breasts cut into cubes

salt and pepper to taste

1/2 cup coconut milk

Directions

melt butter in deep soup pan and add vegetables, cook at low heat until they start sweating. Add curry, thyme and cornstarch and mix well. Add chicken broth, bring to a boil, add rice and lower heat to a simmer. Cook covered for thirty minutes. Add chicken, and coconut milk and cook for another fifteen minutes, taste and adjust seasoning. It’s as easy as that.

Enjoy!

I normally post recipes including number of portions and calories, but this time I won’t, because there is no point. I guarantee you will have many more than one portion, and that’s okay because it’s totally healthy. Besides, who ever heard of someone getting fat on soup?

Just the best soup you'll ever taste

Just the best soup you’ll ever taste

Fasolatha (Greek bean Soup)
I had this soup for the first time at a local restaurant and loved it so much I had not two, but three bowls. My husband couldn’t believe it. I begged the owner for the recipe and he kindly gave me the ingredients. I went home and experimented until I got it right.
To eat this soup is to fall irrevocably in love with it. I’ve made it once a week for the last three weeks.
Ingredients:
1 16oz can of navy beans
1 16oz can of stewed tomatoes
2 tblsp tomatoe paste
3 carrots, peeled and sliced
1 half cup chopped turnip
2 parsnips, peeled and sliced
1 large onion chopped
2 stalks celery chopped (leaves included)
½ cup extra virgin olive oil
1 garlic clove chopped
1 to 1 ½ quart water (I like to add two tablespoons better than bouillon vegetable base)
¼ to ½ cayenne pepper (according to how much heat you want in your soup, although it will still not be very hot)
Salt, pepper to taste
And the secret ingredient is 1 tbsp honey
¼ cup cheese for garnish

Instructions
In large pot, roast vegetables and garlic in olive oil.
Rinse beans thoroughly and add to vegetables, along with canned tomatoes, tomato paste and seasonings.
When all vegetables have become sweaty, add liquid and better than bouillon, bring to a boil for ten minutes and lower the temperature to a simmer, then continue cooking for one hour.
Serve with 1 or 2 tsps crumbled feta for garnish. YummmmmI normally post recipes including the number of portions and calories, but this time I won’t, because there is no point. I guarantee you will have many more than one portion, and that’s okay because it’s totally healthy. Besides, who ever heard of someone getting fat on soup?