Hi all,
Many parts of our country are experiencing wet weather and cold temperatures. ! Even though our Denver weather is mild, the changes are being felt and I find soup one of the most comforting of foods during this time of year. and well into winter months. There are so many options for healthy soups and if you make big batches, you can freeze and enjoy down the road. Here are 3 of my winter favs. Enjoy!
Mushroom-Spinach Soup with Cinnamon, Coriander and Cumin
If you or someone you love is fighting the flu, this soup will boost the immune system, mushrooms and spices alike!
By Melissa Clark (New York Times)
Serves 6
6 Tablespoons unsalted butter or extra-virgin olive oil (I use butter)
1 ¼ pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake) chopped
½ pound shallots, finely diced
1 Tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
¾ teaspoon ground cinnamon
Pinch ground allspice
2 ½ teaspoons kosher salt, more to taste
1 teaspoon black pepper
5 ounces baby spinach
Fresh lime juice to taste
Heat 3 Tablespoons of the butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10-12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots.
Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
Stir in 5 cups of water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1-2 minutes.
Using an immersion blender or food processor, coarsely puree soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning if necessary.
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Winter White Bean Soup
This recipe for Winter White Bean Soup is as healthy as it is delicious.
Natalie Oliva | https://www.facebook.com/gourmetgamine/
4 cans white beans, rinsed and drained
2 cups chicken stock
1 cup Parmigiano Reggiano, grated
3 cups Rainbow or Swiss Chard, stems removed and chiffonaded (thinly sliced)
6 Roma tomatoes, seeded and small diced
1 sprig rosemary
Salt and freshly ground pepper
High-quality olive oil, for finishing
Place white beans and stock in a pot. Using a potato masher or an immersion blender, mash or process about half of the beans to create a thick soup base. Wrap sprig of rosemary in a small piece of cheesecloth and add to mixture. If you don’t have cheesecloth on hand, no problem. Just be sure to remove woody rosemary stem at the end! Add chard and tomato and bring soup to simmer.
Simmer for 5 minutes until chard is tender. Add Parmesan cheese, 2 teaspoons of salt, and 1 teaspoon of pepper and stir until cheese is melted. Adjust seasonings if necessary. Discard rosemary sprig. Add more stock if necessary to achieve desired consistency.
Remove soup from heat, add 1 tablespoon high-quality olive oil and stir to combine.
Finish with a drizzle of oil on top. Serve immediately.
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Moroccan Red Lentil Stew
The recipe for Red Lentil Soup is as tasty as it is good for you.
Alison Kent | Clean Eating April 2015
Serves 8
Hands-on time: 25 minutes
Total time: 45 minutes
*This is even better the next day J
Ingredients:
1 Tbsp olive oil
2 carrots, thinly sliced
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground turmeric
¼ tsp ground cayenne pepper
¼ tsp ground cinnamon
Sea salt and fresh ground black pepper to taste
1 28 ounce BPA- free can of organic unsalted diced tomatoes
2 cups low-sodium organic vegetable broth
2 cups peeled, seeded and cubed butternut squash
2 cups dry red lentils (Bob’s Red Mill Red Lentils are great)
1 cup cooked or BPA- free canned organic chickpeas
2 Tbsp fresh lemon juice
¼ cup chopped fresh flat leaf parsley leaves
In a dutch oven on medium high, heat 1 Tbsp of oil; add carrots, onion and garlic and cook, stirring occasionally until softened, about 6 minutes. Add cumin, ginger, turmeric, cayenne, cinnamon, salt and pepper. Cook, stirring for 1 minute.
Stir in tomatoes, broth, squash, lentils and chickpeas; bring to a boil. Reduce heat, cover and simmer until lentils and squash are tender, 10-15 minutes. Stir in lemon juice and ¼ cup parsley; simmer for 1 minute.
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Peace and Good Health,
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FEB