Doctor Jacq’s Cooking Class; It’s Soup Time!

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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

Ingredients:

  • 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

Directions:

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.

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Butternut Squash Soup with Chicken Sausage Crumble

 

Ingredients:

  • 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

 

Directions:

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.

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Check out the other recipes on the website, and next time you ask yourself “what’s for dinner?” think soup!

 

 

 

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