Does it seem like the weather has gone crazy in the past couple of years? For example, there has been record snowfall in some areas and torrential rain in others. As the winds blow, and the temperatures drop, having the right kind of food could make things seem a little more bearable. And what better food to have than a warm bowl of delicious soup? Soup is a feel-good food that you’ll find soothing whether it’s stormy or sunny outside. Here are eight soup recipes that are sure to become your favorites. Enjoy… and be safe!
Cream of Tomato Soup1
Ingredients
1 cup onion, chopped
3 cloves garlic, minced
2 tsp. extra-virgin olive oil
1 (28-ounce) can diced tomatoes
1/2 tsp. salt
2 Tbs. McKay’s Chicken Style Instant Broth and Seasoning (or other chicken-like seasoning)
1/2 tsp. dried thyme
1 1/2 Tbs. brown sugar
2 cups water
Dash of cayenne pepper
1 cup of coconut milk
Steps
In a large pot over medium heat, sauté the onion and garlic in olive oil until they’re soft and translucent, about 3 minutes.
Add the remaining ingredients, except the coconut milk, and simmer for 30 minutes.
After 20 minutes, transfer the soup mixture to a high-speed blender. Add the coconut milk and blend until smooth.
Transfer the soup back to the stovetop and heat to your desired temperature.
Serves 4-6.
Corn Chowder2
Ingredients
1 cup cashews
4 cups frozen corn or fresh off the cob
1 onion, chopped, sautéed in water
6 cups potatoes, peeled, cubed and cooked
3 Tbs. chicken-style seasoning
1/4 cup nutritional yeast flakes
1 tsp. basil
1 tsp. savory or sage
2 tsp. Onion powder
Steps
Cook onions and potatoes together in a little water until tender. Blend 2 cups of the onion/potato mixture with the cashews and 1/2 cup of the corn.
Add enough water to blend smoothly into a thick, creamy chowder. Leave the remainder of the corn and potatoes chunky.
Add more water to the mixture to reach the desired consistency. Add all other ingredients and warm through.
Makes 12 1-cup servings.
Red Lentil Soup3
Ingredients
1 medium onion, chopped
1 red bell pepper, diced
3 carrots, sliced
2 medium potatoes, diced
1 cup red lentils, rinsed
4 cups water
1 Tbs. chicken-style seasoning
2 cloves garlic, minced
1 Tbs. mild curry powder
1/2 tsp. salt, or to taste
2 Tbs. olive oil
Steps
Steam onions and red pepper in a small amount of water in a heavy-bottom stock pot.
Add carrots, potatoes, lentils and water. Bring to a boil, then cover and simmer for about an hour.
Add remaining ingredients and simmer a few minutes more.
Makes 8 servings.
Vegetable Barley Soup4
Ingredients
1 small onion, chopped
1 clove fresh garlic, pressed
1 stalk celery, sliced
1 Tbs. olive oil or 2 Tbs. water
1 carrot, diced
1 medium potato, dice
3 cups water
2 tsp. chicken-style seasoning
14.5-ounce can of whole tomatoes
1/4 cup dry barley
1/2 cup garbanzo beans
1 tsp. dried basil
1 tsp. parley flakes
1 cup okra, sliced
Steps
Steam or sauté onion, garlic, and celery in a Dutch oven until tender.
Add all remaining ingredients except okra. Bring to a boil, cover, and simmer for 10 minutes.
Add okra and continue cooking for 15 minutes, until okra is tender.
Makes 6 servings.
Broccoli Soup5
Ingredients
5 1/2 cups unsweetened soy milk or nut milk
3 cups fresh broccoli, chopped
2 Tbs. nutritional yeast flakes
1/2 tsp. garlic powder or 1 clove, pressed
1/2 cup chopped, steamed onions or 2 Tbs. dry onion flakes
1 tsp. salt
1 Tbs. tahini
1/4 cup cornstarch
1/4 tsp. turmeric
Steps
Heat 4 cups milk, nutritional yeast flakes, garlic powder, tahini, and salt in a medium saucepan, but do not boil.
Place broccoli and onions in a steamer and steam until tender.
Mix cornstarch with remaining 1 1/2 cups milk. Add to heated milk and cook on low heat, stirring constantly until thickened.
Add steamed broccoli and onion to thickened soup. Serve hot.
Makes 8 servings.
Potato Supreme Soup6
Ingredients
1 Tbs. olive oil
1 onion, chopped
2 garlic cloves, chopped
2 celery stalks, chopped
6 cups water (approximately)
3-4 potatoes, raw cubed
2 Tbs. nutritional yeast flakes
1 tsp. chicken-style seasoning
1 tsp. salt
1 tsp. celery powder
1/2 cup raw cashews
3 Tbs. Flour
1/4 cup parsley, fresh, minced
Steps
Sauté onions, garlic, and celery in a little water, until tender.
Add potatoes and seasonings with enough water to cover and simmer until potatoes are soft.
Process cashews with 1 cup hot water in a blender until completely smooth and creamy.
Add to potatoes and stir until well blended.
Combine flour with a small amount of water and mix until smooth.
Stir into soup and cook until thickened.
Garnish with fresh parsley
Makes 10 1-cup servings
Golden Vegetable Soup7
Ingredients
1 onion, diced
1 cup shredded carrots (2-3 large)
3 cups diced potatoes
2 tsp. salt
4 cups water
2 cups pasta shells
1 bunch green onions, diced
1 cup frozen corn
1 can coconut milk (or 1 cup raw cashew nuts and 1 1/2 cups water)
10-ounce can tomato soup (may use 10-ounce can tomatoes in juice)
1 Tbs. chicken-style seasoning
1/2 tsp. basil
1/2 tsp. dill weed
1 bunch cilantro leaves
Steps
Place onion, carrots, potatoes, salt, and water in a soup pot and bring to a boil. Reduce heat and simmer 8 minutes.
Add pasta shells, diced green onions, and remaining seasonings. Simmer for 8 more minutes.
Blend coconut milk (or cashew nuts), tomato soup, and corn in a blender until smooth. Add to soup along with cilantro leaves and heat to serving temperature.
Makes 12 cups
Lima Bean Chowder8
Ingredients
1 1/2 cups frozen lima beans
1 cup chopped onion
2 1/2 cups cooked, diced potatoes
3/4 cup corn
1 chopped garlic clove
1/3 cup white flour
1 3/4 tsp. salt
4 cups soy milk
Steps
Dice potatoes after cooking.
Cook remaining vegetables until tender.
Lightly boil milk and flour together until thickened.
Mix all together and reheat.
Variation
Replace soy milk with 3/4 cup of cashew, 3 3/4 cups water, and 1/4 tsp. salt.
Blend smooth nuts with 1 cup of water, rinse blender with remaining water, and add to the pan with salt.
Cut flour to 1/4 cup.
Sources:
Tami Bivens, From Plant to Plate, Life and Health Network, 2013, pg. 199.
Stephanie Bergsma, Cooking for Life, Bergsma, Stephanie, 2013, pg. 67.
Barbara Watson, Amazing Health Cookbook, Review & Herald Publishing Association, 2012, pg. 79.
Ibid., pg. 80
Ibid., pg. 75
Vicki Griffin and Gina Griffin, The Guilt-free Gourmet Cookbook, Griffin, Vicki B. and Griffin, Gina M., 1999, pg. 81.
Neva & Jim Brackett, 7 Secrets Cookbook, Review & Herald Publishing Association, 2006, pg. 70.
JoAnn Rachor, Of These Ye May Freely Eat, Family Health Publications, 1999, pg. 78.