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It’s Soup Season!

Posted Oct 20 2010 2:00am


Yes…it’s soup season! There is nothing better on a cool autumn day than some delicious steamy soup, paired with a crisp green salad, and warm bread. I was searching for a new soup recipe and found a goodie that I can’t wait to share with you. I’ve made it 3 or 4 times in the past month and it’s super easy.

I  like it because it’s a “pantry soup”. It’s made with items that you normally have in your pantry or fridge anyway…making it a great “I have no idea what’s for supper” meal. The next day, I like to use the leftovers to something else. Last time, I added it to a stir-fry mixture with a little drizzle of Trader Joe’s yellow curry and it was delicious!

We like to top it with avocado, cilantro, raw goat cheese cheddar, brown rice…yes, I love toppings. Toppings are fun. They give soups a completely different texture and texture is good. We like a little bread and butter with our soup…our favorite lately has been Trader Joe’s whole wheat naan.

Lastly, here are a few of my favorite soups for the fall/winter:

Curried Split Pea
Sweet Potato, Squash, and Apple
Sweetcorn and Potato Chowder
Honey Baked Lentils (not technically soup, but it acts like one!)

Without further ado, here is is. You must make this. Yum.

Red Lentil Soup with Lemon
Serves 4 (Matt and I had 2 helpings and Bella had 1).

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste (I’ve also used diced tomato or marinara sauce)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Recipe credit: New York Times


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