I love this time of year, and even though we’re in sunny California, today was that PERFECT soup day; cool, a little coastal fog, even some mist. So today was a great day for an “All-Soup” Cooking class! We not only had a wonderful afternoon, but I got to share my favorite food group- Soups!
Here are a few reasons why I LOVE soups:
- Soups are a great way to feed the family those extra veggies
- Soups are easy, affordable and most take little time!
- Soups can help you get over that cold- FAST!
- Soups are best reheated; cook on the weekend and stay ahead of the game during the busy week!
All the soups turned out delicious, but here are recipes for the 2 favorites!
Chickpea and Winter Vegetable Stew
- 2 tsp extra-virgin olive oil
- 1 cup onion, chopped
- 1 cup leeks, sliced
- ½ tsp ground coriander
- 1/8 tsp ground cumin
- 1/8 tsp ground red pepper
- 1 garlic clove, minced
- 3 cups vegetable broth
- 2 cups yams or sweet potatoes, cubed and peeled
- 1 cup carrot, sliced
- ¾ cup Yukon gold potato, cubed and peeled
- 1 Tbsp harissa
- 1 ½ tsp tomato paste
- ¾ tsp salt
- 1 (15.5 ounce) can chickpeas, drained
- ¼ cup chopped fresh flat-leaf parsley
- 1 ½ tsp honey
- 1 1/3 cups couscous, cooked
- 8 lemon wedges
Heat oil in a large saucepan over medium-high heat. Add onion and leek; saute 5 minutes.
Add coriander and next 3 ingredients (through garlic); cook 1 minute, stirring constantly.
Add 3 cups vegetable stock and the next 7 ingredients (through chickpeas); bring to a boil. Cover, reduce heat and simmer 30 minutes. Stir in parsley and honey.
Add couscous. Serve with lemon wedges.
Butternut Squash Soup with Chicken Sausage Crumble
- 2 tsp olive oil
- ½ pound chicken Andouille sausage, casing removed and crumbled
- 2 Tbsp butter
- 5 cups butternut squash, cubed, peeled
- 2 cups russet potato, cubed, peeled
- 1 tsp kosher salt
- ½ tsp fresh ground pepper
- 2 cups leek, sliced
- 4 cups fat-free, less-sodium chicken broth
- 1/2 cup half-and-half
- 3 Tbsp chives, chopped
Add oil to Dutch oven, then add Andouille sausage when shimmering. Cook using a wooden spoon and stir constantly, until thoroughly cooked, about 5 minutes. Transfer to paper towel lined plate with a slotted spoon. Set aside until ready to use.
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt and pepper to pan; saute 3 minutes. Add leek; saute 1 minute.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until potato is tender, stirring occasionally. Use an immersion blender or place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid (to avoid splatters). Blend until smooth.
Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm. Serve sausage and chives as garnish, if desired.
Check out the other recipes on the website, and next time you ask yourself “what’s for dinner?” think soup!