Soups
Poblano Corn Soup from Rancho Gordo
Ingredients
4 whole poblano peppers, roasted and peeled
2 tablespoons butter
1 whole white onion, finely chopped
3 cloves of garlic, minced
2 whole waxy potatoes, cubed
2 whole serrano peppers, finely chopped
6 cups chicken broth
16 ounces corn, frozen ok
1 teaspoon oregano, Mexican
salt and pepper
Instructions
- Cut the chiles into 1/3-inch strips and set aside.
- Melt the butter in a Dutch oven or heavy pot and sauté the onion over medium-low heat until golden and soft. Add the corn, oregano, and chiles, potatoes and cook over medium heat for 3 minutes, making sure everything is coated with the butter and onion mixture. Pour in the chicken broth and bring to a simmer. Cook until potatoes are soft, about 20 minutes. Add salt and pepper to taste.
- To serve, place in bowls and squeeze with fresh lime.
Options and Variations:
If you’re really in a rush, you can omit the potatoes. Cook until the corn is heated through.
If you feel like having a thicker soup, take a cup of the mixture and blend it and then add it back to the pot.
In a pinch, you could really make the soup from cans and packages in your pantry and freezer, but it’s so easy to make it fresh and the results are worth the small effort. Frozen corn works well but canned poblanos tend to be bland and sweet and lack the flavor of fresh roasted chiles.
Source: Poblano Corn Soup – Rancho Gordo
Healthy Cabbage Soup by Gabriel Avila-Mooney
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Makes 6-8 servings
Ingredients
1/2 cup celery, finely diced
1 cup white or yellow onion, finely diced
1/2 cup carrots, finely diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 cup carrots chopped in1/4-inch round
½ head of cabbage, chopped
1 tsp oregano
1 tsp basil
½ tsp red pepper flakes
Freshly ground black pepper
½ teaspoon salt (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add finely chopped celery, onions, bell peppers, and carrots.
- Stir in oregano, basil, red pepper flakes, black pepper and salt (if using).
- Sauté until carrots are slightly tender and onions are translucent.
- Stir in garlic, sauté for 30 seconds or until acutely fragrant.
- Add in chicken broth, tomatoes, large carrots and cabbage.
- Bring to a boil and then reduce to simmer.
- Cook until cabbage is tender, about 5-10 minutes.
- Taste broth and adjust seasoning if needed.
- Serve and enjoy!
Source: Healthy Cabbage Soup – Full Circle
Italian Soup with White Beans and Greens from The Table
Inspired by the Cavolo Nero Soup in Italian Easy, Recipes from the London River Cafe
Ingredients
1 lb Greens (Kale, Collard, Mustard greens, or a mix)
3 cloves of garlic, minced
2 carrots, chopped
3 pieces of celery, chopped
1 tsp crushed red pepper
1 tsp fennel seeds
14 oz can of white beans (I’ve used both cannellini and great northern in this recipe)
28 oz can whole tomatoes
3 cups broth or stock (I used vegi stock, but chicken broth would also work)
2 Tb olive oil
Salt and Pepper to taste
Instructions
- Heat the olive oil in a dutch oven or other large soup pot over medium high heat. Add the onion, carrot, and celery and saute until soft, about 7 minutes. Add the fennel, crushed red pepper, and garlic and saute for another minute. Then add the entire can of tomatoes, chopping them in the pot as they cook. Simmer for 15 minutes.
- While this simmers, bring a large pot of salted water to a boil and prep your greens. Cut out any thick stems and roughly chop or tear into pieces. Remember that the greens will shrink when cooked so leave them a bit larger than bite size, about 2 inches squared. Boil the greens in the water for 5 minutes, then drain and set aside.
- Add the beans and the broth to the tomato vegetable mixture and simmer for 15 more minutes. Season the broth to taste with salt and pepper. Add the greens and stir to combine.
- Serve hot, preferably with crusty bread to help soak up the broth.
Source: Italian Soup with White Beans and Greens – The Table
Butternut Squash Bisque from the Biltmore
Ingredients
3 butternut squash
1 small chopped onion
2 stalks celery
1 clove garlic
1 chopped shallot
16 oz. chicken stock or broth
12 oz. heavy whipping cream
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1 tablespoon kosher salt
Instructions
In a heavy-bottomed soup pot, saute onions, celery, garlic, and shallots until translucent. Cut squash in half, remove seeds, and roast in 350-degree oven for about 40 minutes. Deglaze with sherry and reduce wine by two-thirds. Peel squash and add pulp to soup pot and bring to a simmer. Add remaining ingredients to soup pot and simmer for an hour. Purée soup with a stick mixer or food processor until smooth. Strain soup and serve.
Source: Biltmore – Butternut Squash Bisque
Beet and Cabbage Borscht from Bon Appetit
Ingredients
3 tablespoons olive oil
3/4 pound russet potatoes, peeled, chopped
2 1/2 cups chopped green cabbage (about 1/4 of small head)
1 large onion, chopped
8 cups (or more) canned vegetable broth
6 2-inch-diameter beets, peeled, chopped
1 cup drained canned chopped tomatoes (or fresh)
1 tablespoon fresh lemon juice
Low-fat sour cream
Chopped fresh parsley
Lemon wedges
Instructions
1. Heat oil in heavy large pot over medium-high heat. Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes. Add 8 cups broth, beets and tomatoes. Bring soup to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. Working in small batches, puree 4 cups of soup in blender; return to remaining soup in pot. If desired, add more broth by 1/2 cupfuls to thin soup. Add lemon juice; season with salt and pepper.
3. Ladle soup into bowls. Top with dollop of sour cream; sprinkle with parsley. Serve, passing lemon wedges separately.
Source: Epicurious – Beet and Cabbage Borscht