January is National Soup Month. Most of us associate soup with colds, but that is not the only reason to enjoy a good soup.
Moroccan Sweet Potato and Lentil Soup
Ingredients
- 3 Tbsp olive oil
- 1 1/2 cups chopped yellow onion
- 1 large carrot , diced (1/2 cup)
- 3 cloves garlic , minced (1 Tbsp)
- 2 tsp peeled and minced fresh ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp ground cinnamon
- 6 cups vegetable broth , then more if desired
- 1 (14.5 oz) can petite diced tomatoes
- 1 large (16 oz) sweet potato, peeled and diced into 1/2-inch cubes (3 cups)
- 1 cup brown lentils , picked over and rinsed
- Salt to taste
- 1/2 cup chopped fresh cilantro
Instructions
Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 – 30 minutes. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.
Recipe source: Cooking Classy
CROCKPOT CREAMY CHICKEN, WILD RICE, AND SWEET POTATO SOUP
- 3/4ths pound boneless skinless chicken thighs or breasts
- 1 cup uncooked wild rice blend*
- 6 cups water + 6 teaspoons chicken bouillon granules or use 6 cups chicken stock/broth
- 1 (1/2 cup) small onion
- 2 (3/4 cup) stalks celery
- 1 (3/4 cup) large carrot
- 2 teaspoons minced garlic
- 1 (1 cup) small sweet potato
- 1/2 cup butter
- 1/2 cup + 2 tablespoons white flour
- 2-3 cups whole milk
- 2 leaves bay
- 1/2 teaspoon dried parsley
- 1/4 teaspoon EACH dried oregano, dried thyme, garlic powder, onion powder, dried sage
- Salt and Pepper
1 teaspoon poultry/chicken seasoning
Prep the veggies: dice the onion, thinly slice the celery, thinly slice the carrot, mince garlic, peel and dice the sweet potato.
- Place all veggies in the crockpot.
- Add all of the seasonings: 2 bay leaves, dried parsley, oregano, thyme, garlic powder, onion powder, sage, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and poultry seasoning.
- Stir, cover, and cook on low for 5-8 hours or high for 3-5 hours or until vegetables are tender and chicken is cooked through and shreds easily.
- About 30 minutes before soup is done, place the butter in a small pot over medium heat.
- Whisk until melted and then slowly whisk in the flour. Allow to bubble and cook whisking constantly for 1 minute.
- Slowly add 2 cups of the milk and whisk as you add.
- Allow to sit over medium heat until thickened stirring occasionally.
- Remove the chicken and shred. Pour in the cream mixture and gently stir in the soup. Return the chicken to the soup.
- Add extra milk or additional broth if you want a “brothier” soup. (We like it thicker and chunkier)
- Remove the bay leaves.
- Taste and add any additional seasoning to taste (usually a bit more salt/pepper)
Roasted Broccoli Soup
Ingredients
- 7 lb. broccoli
- ¾ c. olive oil
- Kosher salt
- pepper
- 8 stalk celery
- 1 lb. carrots
- 2 medium onions
- 2 large shallots
- 3½ qt. low-sodium vegetable or chicken broth
- 1 qt. milk
- 1 loaf crusty whole wheat bread
- ½ c. grated sharp Cheddar
- ½ c. sour cream or crème fraiche
Directions
- Heat oven to 400 degrees F. Line 3 rimmed baking sheets with foil. On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.
- Meanwhile, heat the remaining 1/4 cup olive oil in a large stockpot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.
- Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.
- Remove from heat and add the milk. Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it’s too thick.
- Serve with crusty bread, cheese, and sour cream, if desired.
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