Nutritious home soups -hmmmm!

[shootingstar]

If desired, a chicken soup stock would be a nice substitute also.

A variation of chicken soup stock based soup, then:

Tomato Egg Drop Soup: Heat up chicken soup stock and slide in 1 sliced tomato. Break 1 egg into hot soup and stir quickly. Egg will break apart and cook within 3 min. in hot soup on stove.

There's your protein and meal all in one. It's actually a good soup to have when one has a cold/sick and is weak.

Totally different would be what he makes, but I just haven't gotten around to doing it:

Butternut squash soup --different variations --sometimes with 1 pear or apple. Or with grated, finely minced ginger root. Or with curry.

Beet soup --I really am afraid of making a mess with red beets, so I let him deal with them. With variations --a bit of ginger root. Use a veggie stock base.

[zoom-zoom]

My favorite soup is healthy, but not low in fat or calories. It's really easy, too, as it uses canned pumpkin, chicken broth, a pound of sausage (I like spicy), heavy cream, sliced mushrooms, italian seasoning, and minced garlic. Super easy.

[indysteel]

I love soup this time of year. Two weeks ago, I made Italian lentil, last week was chili. This week is apple, carrot, sweet potato and red lentil, and I'm making a white chicken chili for camping this coming weekend.

[Dannielle]

I've been on a total soup kick the past month. I make a big batch in the crockpot nearly every morning. Got some going now, in fact.

[limewave]

Two soups I make regularly throughout the fall/winter: Butternut Squash Soup and Veggie Soup.

Butternut Squash: Sauteed onions, red and green peppers, grated carrots and ginger in some olive oil. Add a package of frozen squash (after I thaw it) and some veggie stock. 1/2 cup soy milk. A squirt of Agave Nectar. Sea Salt. Fresh ground pepper. Cayenne pepper and Curry. Cinnamon and nutmeg. Mash together with an submersion blender. Garnish with either toasted coconut or fresh parsley. Sometimes I add black beans to make it heartier.

Veggie Soup: sauteed potatoes, onions, carrots, celery in olive oil. Add veggie stock. One large can of Tomato sauce (organic, natural--I don't like chunks of tomatoes so I use the tomato sauce). Add in whatever frozen veggies are in the freezer: green beans, peas, corn, etc. Chop up some Kale and toss it in. Fresh Parsley. Salt, Pepper. And a pinch of curry. I like curry. It gives the soup a little bit of heat to warm your toes on those blistery cold Michigan days.

[zoom-zoom]

Now I have a hankering for curry!

[Dannielle]

I love curry in soup, too. One soup in my rotation includes curry powder and cauliflower, onion, celery as a base (lots of cauliflower). Then I toss in whatever other bits of veg I have on hand...turnips, zucchini, rutabaga, carrots, cabbage or some other form of leafy green.

I use cabbage in soup a lot...good fiber and nutrients with low calories. And it's affordable. I don't eat grains (so no noodles or rice...cruciferious veggies add good bulk to a soup) or much in the way of starchy foods (so no potatoes for me either) so my grocery bill can easily spiral out of control with the massive amounts of produce I eat lol. Cabbage (and cauliflower!) help keep it in check.

[limewave]

I should try a cauliflower soup! I bet I would love that. I'm going to put it on my list of recipes. The weather is supposed to start cooling down again towards the end of the week

[alexis_the_tiny]

Mmm, soup! I really love potato based 'cream' soups. Broccoli, sweet potato and mushroom (separately, of course!) were my favorites. Lately though, I've been experimenting with soups that are a little more similar to the Cantonese ones my mother made while I was growing up. The other day, I made a carrot, potato and sweet corn soup in a base that's somewhat similar to Tonkotsu ramen broth, it was delish. Savory, slightly sticky with collagen and full of veggies. Mmmmm...

[shootingstar]

Mmm, soup! I really love potato based 'cream' soups. Broccoli, sweet potato and mushroom (separately, of course!) were my favorites. Lately though, I've been experimenting with soups that are a little more similar to the Cantonese ones my mother made while I was growing up. The other day, I made a carrot, potato and sweet corn soup in a base that's somewhat similar to Tonkotsu ramen broth, it was delish. Savory, slightly sticky with collagen and full of veggies. Mmmmm...

I'm not as enamoured of a soup with potato in it. This might be due to having grown up on non-cream, non-potato soups as a kid. Dearie might occasionally throw in a potato but to me, it seems to leach the sweetness out of a ie. squash soup or other types of soups. Though with leek, it would be nice.

Recently he made a kohl rabi dish which required him to lightly boil the kohl rabi before braising it. So I used the kohl rabi stock and made a lovely Chinese noodle consomme soup with fuzzy melon (savoury melon) and lotus root. See here. It was lovely and with 2 bowls, that was supper! The lotus root, etc. is something my mother occasionally added and works best for consomme soups.

Setting aside consomme soups, pureeing a celery root with squash or with leek, is an intriguing touch. (Roasted celery root is lovely as a side dish.)

Oak: We have a Braun immersion hand blender. (Braun as you know, is a favourite brand of the Germans.) Of course, it works best if the food has already been softened alot and cut into small pieces.

[OakLeaf]

Oak: We have a Braun immersion hand blender.

They don't make those in a 110/120V North American version any more.

[azfiddle]

We tried a new recipe to use up some of the leftovers and broth we made from the Thanksgiving turkey- Caribbean turkey soup

4 cups of stock
1 cup of orange juice
2 cups of diced cooked turkey
1 sweet potato, peeled and diced
1 onion, diced
1 green pepper diced
1 teaspoon cider vinegar
1/2 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
salt and freshly ground black pepper, to taste
Chopped cilantro (coriander leaves) for garnish
lime wedges for garnish

Add all ingredients into a pot, bring to a boil then reduce heat and simmer about 20 minutes, until veggies are cooked.

*We didn't have either cilantro or lime, and it was still delicious. I'm sure they would just improve it.

[shootingstar]

Interesting recipe. How did the orange juice change the flavour of this soup, azfiddle?