Cool weather is the perfect host for warm and hearty dinners. As I've been sharing with you, I'm excited to make more soups, stews and chilis this Fall. I have a few soup and chili recipes under my belt, but I am absolutely looking for more recipes, so SEND. THEM. MY. WAY.
There is one soup recipe, though, that started this journey. I received it 3 years ago at my Bridal Shower from my good friend, Rachel (see photo of cute girl to the left). Rachel is now a bride-to-be (just a few more weeks!), so I find sharing this recipe now quite fitting! At first, the title of the soup did not seem appetizing to me, but it was intriguing. So, not long into our marriage, I attempted to make this soup. And, to my delight, it was wonderful! I find it is also pretty healthy. It is a "creamy" soup, but does not call for heavy cream at all. One time, I did a make-shift Weight Watchers analysis, and I'm positive a bowl of this soup is only 2 or 3 points. I've made one or 2 adjustments to fit my tastes, but I will share with you the recipe as Rachel shared it with me (and I will share my adjustments after).
Thank you, Rachel, and best of luck on your walk down the aisle!
- 1 Cup Chopped Onion
- 1/4 Cup Butter or Margarine
- 4 1/2 Cups Chopped Carrots
- 2 large potatoes
- I box of Chicken Stock (or just enough to cover the vegetables)
- 2 tsp Ground Ginger
- 1 can Evaporated Skim Milk
- 2 tsp Crushed Dried Rosemary (ground to a powder if possible - see note below)
- 1/2 tsp salt
- 1/8 tsp pepper
1) Saute Butter and Onion until tender in a large pot
2) Add Carrots, Potato, Broth and Ginger
3) Cover and cook over medium heat until vegetables are tender (20-30 minutes)
4) Puree in small batches with a blender or food processor until smooth (*I use a hand blender, and blend directly in the pot. WAY easier!)
5) Return soup to pot on stove.
6) Add evaporated milk, rosemary, salt and pepper.
7) Heat through, serve and enjoy!
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Notes:
~ I, personally, enjoy rosemary, but do not like larger bits in my food. So, I (using a mortar and pestle), grind the rosemary into a powder. Since herbs are more potent the more they are ground, I use roughly 1/2 (sometimes I use 1) teaspoon of dried rosemary. This keeps the soup creamy without larger chunks of rosemary.
~ For a vegetarian version, use Vegetable Broth instead of Chicken Broth. It does not affect the flavor at all.
There you have it! A tasty, healthy and SIMPLE soup recipe to enjoy! This recipe feeds plenty, as we always have leftovers!
Do you have Soup Recipes that are post-worthy? Send them my way, and I will share them with the rest of the community!!!
moderndaydonnareed@gmail.com
Looks and sounds delish!!
ReplyDeleteHere's a great one:
ReplyDeletePeanut Butter Vegetable Soup (Can leave out meat for vegetarian version)
Ingredients
•8 cups chicken broth or stock
•2 cups dices cooked chicken
•1 cup diced potatoes (I prefer leaving the peel on for extra nutrients. Just be sure to scrub the potato well)
•1 cup diced carrots
•1 cup diced zucchini (do not peel)
•1 cup chopped tomatoes
•1/2 cup chopped celery
•1/2 cup chopped onion
•1/2 cup chopped green pepper
•3 cloves minced garlic
•1 cup natural, smooth peanut butter
•1 tablespoon minced fresh parsley
•Salt and pepper to taste
Directions
1.Combine broth, chicken, potatoes and carrots in a large stock pot.
2.Bring to a boil then reduce heat to medium and continue cooking until vegetables are nearly tender (approximately 10 minutes).
3.Add the Zucchini, broccoli, tomatoes, celery, onion, green pepper and garlic.
4.Simmer soup for another 10 minutes.
5.Add the peanut butter, parsley, salt and pepper, stirring until the peanut butter is fully blended.
6.Simmer for another 5 minutes.
7.Serve with crusty bread and enjoy!