Busy days, cooler nights. What could be more appropriate than a comforting bowl of hearty soup for dinner? Skip the canned stuff and opt for fresher, healthier, homemade options that will make you wonder why you haven’t been doing this all along.
Easy Broccoli Blender Soup (adapted from Eating Well)
Ingredients
8 cups broccoli, chopped
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons good quality olive oil
4 cups vegetable broth
2 cups water
1/2 cup almond milk
1 teaspoon fresh thyme, chopped
1 teaspoon crushed red pepper flakes (or more, depending on how spicy you want things)
Salt and pepper to taste
Parmesan cheese (for serving)
Directions
Heat olive oil in a heavy bottomed pot (Dutch ovens are great for this purpose). Add celery and onions and cook until they’ve begun to soften. Add garlic, thyme, and red pepper flakes, stirring until they begin to smell delicious (10-15 seconds should do the trick)
Add in broccoli, water, and broth. Bring to a simmer over high heat and then reduce, ensuring that you maintain a simmer. Allow to cook until the broccoli is very tender.
Place mixture into blender, adding the almond milk. Puree until it has reach the consistency desired. Add salt and pepper to taste. Add grated Parmesan before serving.
No-Fuss Minestrone(adapted from Two Peas and Their Pod)
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 carrot, sliced
1 stalk celery, diced
1 zucchini, diced
1 (28 oz) can diced tomatoes
4 cups low-sodium vegetable broth
1 3/4 cups cannellini beans, rinsed and soaked
1 cup macaroni or fusilli
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
Salt and pepper, to taste
Directions
In a large pot, heat olive oil and add celery, carrot, garlic, and onion. Cook until lighter browned. Add in remaining vegetables and stir in broth and water. Add pasta, beans, oregano, basil, and peppers. Allow to simmer until all ingredients are tender (30-40 minutes).
Pepper Squash Apple Soup
Ingredients
2 tablespoons olive oil
1 small pepper squash, roasted and peeled
1 medium onion, chopped
2 garlic cloves, chopped
2 cups low-sodium vegetable broth
1 medium apple, chopped
1/4 teaspoon oregano
1 teaspoon turmeric
1/8 teaspoon salt
Grated Parmesan (for garnish)
Directions
In a heavy bottomed pot or skillet, sauté onions, garlic, oregano, and peppers until the onions become translucent and the whole things becomes fantastically fragrant. Add remaining ingredients and allow to cook until everything becomes tender. Put all ingredients into a blender and blend at high speed until smooth. Serve with a grated cheese.
Carrot Ginger Cashew Soup
Ingredients
2 tablespoons olive oil
4 carrots, chopped
1/2 small onion, chopped
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
1/3 cup pureed cashews (blend cashews and water at high speed until they have reached a smooth, almost liquid consistency)
2 cups vegetable broth
Salt and pepper, to taste
Directions
In a Dutch oven, sauté onions and garlic until translucent and fragrant. Add carrots and cook until tender. Stir in remaining ingredients, cooking until well mixed. Puree until smooth, using immersion blender.
Sausage, Potato, and Kale Soup (adapted from The Pioneer Woman)
Ingredients
2 bunches of kale, stems and ribs removed, chopped
12 red potatoes, thinly sliced, boiled until tender
1 large onion, chopped
1 1/2 pound Italian or spicy sausage
1 teaspoon red pepper flakes
2 cups vegetable broth
2 cups whole milk
4 cups half-and-half
Fresh oregano
Salt and pepper, to taste
Directions
In a Dutch oven, crumble sausage and brown. Stir in oregano, vegetable broth, pepper flakes, milk, and half-and half. Allow to simmer for 30 minutes.
Add potatoes and kale. Simmer for 10 minutes and taste to make any necessary seasoning adjustments.
