Let's Talk Soup!

My Sister-in-law Hannah is a fabulous cook! 

She sent me a couple of delicious soup recipes to share with all of you.

Thanks Hannah! 

Both of these are really good and a good way to get kids to eat their vegetables. Hope you like them – enjoy!

Hannah

Curried-Zucchini Soup (serves 4) – from Martha Stewart’s FOOD magazine

1 Tbsp. olive oil

1 medium onion

1 Tbsp. kosher salt

2 minced garlic cloves

2 tsp. curry powder

1.5 lbs. zucchini (about 3 medium), sliced 1 inch thick

1 baking potato, peeled and cut into 1 inch chunks

4 c. water

1/3 c. sliced almonds, toasted, for garnish

1.      Heat oil in a large saucepan over medium heat. 

2.      Add onion and salt; cook, stirring occasionally, until the onion is soft (4-5 minutes). 

3.      Add garlic and curry powder; cook, stirring constantly, until fragrant (about 1 minute).

4.      Add zucchini, potato and 4 cups water.  Bring to a boil; reduce heat, and simmer until vegetables are tender (10-15 minutes).

5.      In batches, puree soup in blender until smooth – or use an immersion blender.

6.      Serve immediately or let cool and refrigerate in an airtight container until chilled.

7.      Garnish with toasted almonds.

Roasted Sweet Potato & Apple Soup (serves 6) – from Lisa Flaxman (won 2^nd prize in Parenting magazine’s contest)

2 medium sweet potatoes, peeled and cut into medium chunks

1 firm apple, such as Gala or Jonagold, peeled, cored and quartered

1 yellow onion, peeled and quartered

2 whole cloves garlic, peeled

2 Tbsp. olive oil

¼ tsp. kosher salt

1/8 tsp. black pepper

3-4 c. chicken or vegetable broth

¾ c. sour cream, for serving

1.      Preheat oven to 450 degrees. 

2.      Put the sweet potatoes, apples, onions and garlic in a roasting pan.

3.      Toss them with the oil and salt & pepper.

4.      Roast, tossing every 10 minutes, until they are soft (about 30 minutes).

5.      Puree the vegetable/apple mixture in a blender or a pot using an immersion blender, adding just enough broth to cover it.

6.      Add more broth until the soup reaches desired consistency, so it is smooth and not too thick.  If you are using a blender, you will probably need to puree the soup in two batches.

7.      Warm the coup over low heat in a stockpot until ready to serve, or refrigerate it for up to 1 day or freeze it for up to 3 months.

8.      Stir in sour cream before serving for a creamier taste, if desired.