Posts Tagged ‘soup’

Squash & Carrot Soup

This velvety-smooth soup was inspired by a trip to Bellefonte PA’s Gamble Mill Inn.  I tried to recreate their delicious special and think I came darn close!

1 Butternut Squash, peeled and cubed (or one 16 ounce cleaned and cut)

5 carrots, peeled and cut into 1-2″ pieces

4 tbsp tbsp olive oil, divided (or 2 tbsp Wegman’s basting oil and 2 tbsp olive oil)

2 shallots, minced

1/4 cup white wine

1 tsp dried sage

1 tsp coarse salt

1/2 tsp coarse ground pepper

5 cups vegetable broth

1/2 cup soy or almond milk

Toss squash and carrots in basting oil or 2 tbsp olive oil and roast in shallow pan for 40 minutes (until soft and starting to carmelize) at 350 degrees.

In large soup pot, saute shallots over medium heat in 2 tbsp olive oil until just soft.  Add sage, squash, and carrots and mix until coated with oil.  Add wine and mix until alcohol begins to cook off, 2-3 minutes.  Add salt, pepper, and broth.  Let simmer to merge flavors, about 20 minutes.  With an immersion blender, puree soup until smooth.  Stir in soy or almond milk.  Add extra broth to achieve desired thick or thinness. Add extra salt and pepper to taste. (I like extra pepper.)

Red Lentil Vegetable Soup

I just looked in my cupboards and fridge last night and, after spotting my red lentils, decided on this soup.  It’s become my new favorite.

Ingredients

3 Tbsp olive oil

1 small to medium sweet onion chopped

3-4 carrots, peeled and chopped

3 celery stalks with leaves, chopped

1 cup red lentils

2 small or one large zucchini, chopped

1 cup cut green beans

1 28 oz. diced tomatoes with juice

6-8 cups vegetable broth

2 tsp kosher salt

1/4 tsp fresh pepper

Pinch of red pepper flakes

1/2 tsp dried basil

1 tsp dried parsley

Directions

In a large pot, cook onion, carrots and celery in oil on medium high heat until just soft and fragrant, about 4 minutes.

Stir in lentils and zucchini, coat with oil and juices.

Stir in tomatoes and spices.  Add 6 cups of broth, stir, and let simmer until carrots are just tender, about 1 hour.

Add more broth if soup is too thick.  Enjoy with wine, bread, and for non-vegans, some parmesan cheese.

Yellow Split Pea Soup

It was cool this morning and so my mind went to soup…  This is what I came up with.  With sides of good bread, some sauteed broccoli, and a bowl of cherries, I was sooooo happy.

Ingredients

2 tbsp Olive Oil

2 cups chopped celery

1 cup chopped leeks

2 cups chopped carrots

1 1/2 cups dried yellow split peas

1/4 cup chopped celery leaves

4 cups vegetable broth

3 cups water

1/4 cup white wine

1/4 tsp ground cumin

1/4 tsp ground coriander

3/4 tsp kosher salt

1/4 tsp fresh ground pepper

How to:

In soup pot, saute celery, carrots, and leeks in olive oil until just soft.  Add vegetable broth and water, bring to a boil. Add split peas and celery leaves.  Bring to boil again.  Reduce heat and simmer for 45 minutes, until peas and carrots are soft.  Add wine, cumin, coriander, salt, and pepper and cook for another 10-15 minutes.  With immersion blender, blend soup to just smooth/a bit chunky consistency.  Serves 8.