Potato Soup with Mustard Greens
Potato Soup with Mustard Greens from modernlovage.substack.com Ingredients: 2 tablespoons olive oil or butter 2 onions, finely diced 3 small bay leaves 2 pounds potatoes, peeled Salt and pepper 2 tablespoons chopped parsley 1 bunch mustard greens 2-3 pinches red pepper flakes Parmesan Directions: Heat the oil or butter in a heavy soup pot or […]
Butternut Squash Tortellini Soup
Butternut Squash Tortellini Soup from twopeasandtheirpod.com Ingredients: 2 tablespoons olive oil 3 lbs peeled & chopped butternut squash, about 1 medium sized squash 1 medium yellow onion, chopped 1 green apple, peeled, cored, and chopped 1 large carrot, chopped 1 celery rib, chopped 4 cloves garlic, minced 2 teaspoons finely chopped fresh sage 1 teaspoon […]
Roasted Honeynut Squash Soup
Roasted Honeynut Squash Soup Ingredients: 2 ½ pounds honeynut squash (or butternut squash) 1 large onion, peeled + quartered 6-8 garlic cloves, peeled 2 sprigs thyme 2 TBSP olive oil ⅛ teaspoon cayenne 2 teaspoons grated ginger ⅛ teaspoon cinnamon 1 TBSP maple syrup 3 cups vegetable or chicken stock (plus more) ½ cup heavy […]
Beet & Apple Soup
Beet & Apple Soup Ingredients: 1 TBSP vegetable oil 6 cups chopped, peeled beets (about 8) 1 cup chopped onions 3 cups chopped apples, such as Granny Smith (about 2 large) 1 1/2 tsp salt 1/2 tsp fresh ground pepper 5 cups apple cider 4 cups water 1/2 cup sour cream 1 tsp dried mustard […]
Slow-Cooker Bean, Kale & Barley Soup
Slow-Cooker Bean, Kale & Barley Soup Ingredients: 1 ¼ cups dried bean soup mix (see note below) ½ cup dried shiitake mushrooms (optional; can also substitute 1 pound of fresh mushrooms) 3 cups water 8 cups vegetable broth (or substitute chicken broth for more flavor) 1 cup finely chopped yellow onion 1 cup finely chopped carrot ¾ cup finely chopped scrubbed Yukon Gold potato ½ cup pearl barley, rinsed ¼ cup white wine […]
Cauliflower & Leek Soup with Shiitake Mushrooms
Cauliflower & Leek Soup with Shiitake Mushrooms INGREDIENTS: ½ pound of shiitake mushrooms, stems removed & thinly sliced 1 large cauliflower, chopped into florets 2 leeks (only white parts), thinly sliced 4 cups of vegetable or chicken broth 1 medium onion, diced 3 cloves of garlic, crushed or diced 1 tsp thyme olive oil sea […]
Honeynut Squash and Apple Soup with Crispy Sage
Honeynut Squash and Apple Soup with Crispy Sage Ingredients: 4 honeynut squash, peeled & cubed 1 apple, peeled & sliced (try Stayman, Granny Smith, or another baking apple) 1 large shallot, diced 1 medium yellow onion, diced 1 TBSP of fresh, minced ginger 2 carrots, peeled & chopped 1 quart of broth (vegetable or chicken) […]
Kabocha Squash Soup
Kabocha Squash Soup Many of us have eaten roasted butternut squash, or butternut squash soup, and we love it! But have you tried Kabocha squash yet? It’s even sweeter than butternut and has more of nutty kick to it. INGREDIENTS: 1 Kabocha squash (2-3 lbs) (you can also substitute butternut squash) 1 shallot, diced (or substitute […]
Cannellini Bean Soup
Cannellini Bean Soup (Serves 4) Originally cultivated in Argentina and beloved in Italy, Cannellini beans are also known as white kidney beans. With a mild, nutty flavor and creamy texture, these ivory legumes are versatile – enjoy in soups, salads and pasta dishes. Ingredients: Instructions:
Garbanzo Bean Stew with Tomatoes
Garbanzo Bean Stew with Tomatoes (Serves 4) Also known as chickpeas, garbanzo beans are consumed worldwide. The legume’s firm texture and nutty flavor – somewhere between chestnuts and walnuts – is an ideal base for soups, stews, salads, and purees. Garbanzos can also be fried, roasted and ground into flour. Ingredients: Instructions: