Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Ginger Carrot Soup

Ingredients

  • 2 tablespoons sweet cream butter
  • 2 onions, peeled and chopped
  • 6 cups vegetable broth
  • 2 pounds carrots, peeled and sliced
  • 2 tablespoons grated fresh ginger, or 2 teaspoons dried
  • 1 cup whipping cream
  • Salt and pepper

 

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp.  Add broth, carrots, and ginger.  Cover and bring to a boil.  Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and use an immersion blender to puree until smooth.  Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

From Carrot Ginger Soup by Maxine Bonneau.

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Butternut Squash Soup

Ingredients

  • 3 to 3 1/2 lbs butternut squash
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3 cups vegetable stock
  • 3 tablespoons honey
  • 1/4 teaspoon ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg

Directions

Preheat the oven to 375 degrees F.

Halve the squash and place it cut side down on a baking sheet.  Bake 30-45 minutes, or until flesh is soft and maybe beginning to caramelize.

Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in
the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.

Adapted slightly from Squash Soup by Alton Brown.

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Gazpacho

I eat this for lunch all the time during the summer, with a piece of garlic bread on the side. 🙂

Ingredients

  • 2 cloves Garlic, Minced
  • 1 whole Large Cucumber, Diced
  • 5 whole Roma Tomatoes, Diced
  • 1 whole Zucchini, Diced
  • 2 stalks Celery, Diced, or celery salt to taste
  • 1 dash Salt To Taste
  • 1 quart Tomato Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 2 Tablespoons White Sugar
  • 6 dashes Tabasco
  • 1 dash Black Pepper To Taste

 

Directions

In the bowl of a food processor or in a blender, combine the minced garlic with the cucumber, tomato, zucchini, celery if using, olive oil, red wine vinegar, sugar, Tabasco, and salt.

Pulse until all ingredients are in small chunks, and the mixture has a nice speckled, colorful texture.  Pour into a large bowl and add the tomato juice.

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; soup needs to be very cold!

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with a sliver of fresh avocado, sour cream, and/or cilantro.

 

From Gazpacho by The Pioneer Woman.

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Wisconsin Cauliflower Soup

Our favorite place to go out to eat in Utah is Zupas.  Our choice of soup, salad, and/or sandwiches with a chunk of french bread and a chocolate-dipped strawberry – heaven!  This is hands-down Tyson’s favorite soup there.

 

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 can (13 3/4 to 14 1/2 ounces) vegetable broth
  • 1 1/2 cups water
  • 1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
  • 1 teaspoon Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1/2 cup pepper jack cheese

 

Directions

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, stirring occasionally. Stir in flour and salt, and cook 2 minutes, stirring frequently. Gradually stir in milk, broth, and 1 1/2 cups water.  Add cauliflower and bring to a boil.  Reduce heat to low, then cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan, and heat over medium heat until hot, stirring occasionally. Remove saucepan from heat.  Stir in mustard and cheeses until melted and smooth.

From Wisconsin Cauliflower Soup at The Coterie Blog.

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Fresh Tomato Soup

What to do with all the tomatoes your plants keep producing?! Or, in my case, what to do with all the tomatoes my sweep and generous neighbors keep giving me??? I suggest this recipe, ideally served with grilled cheese.  It’s also great because you can make a few batches and freeze it. 🙂

 

Ingredients

  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 3 cups diced onions
  • 6 cloves garlic, minced
  • 12 cups chopped fresh tomatoes
  • 2 Tbsp olive oil
  • 2 cups water or chicken stock
  • 2 Tbsp kosher salt
  • 2 tsp. sugar

 

Directions

Rough chop all the vegetables. It doesn’t matter what they look like because the soup will be blended later, but make sure the carrots, onions and celery are all about the same size so they cook at the same rate.

In a large soup pot, heat the olive oil. Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes. Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown. Add in the tomatoes and water or chicken stock. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.

Turn off the heat and allow to cool for 15 minutes.

Puree the soup, either with a stick blender or in batches in a conventional blender.  Once the soup is all pureed, push it through a sieve or strainer. The point is that you want to get out the tomato skins and seeds, but push through the rest of the vegetables. If you use too fine a mesh strainer, you will just end up with tomato juice. I lost about 2 cups of “solids”, mostly skin and seeds, during the straining process. (Note: If you prefer, you can skin and seed your tomatoes before making the soup. But this is time consuming and I found it just easier to strain.)

Put all the strained soup back in the pot and add the salt and sugar to taste.

To serve, reheat the soup. Garnish it with a dollop of homemade pesto, a bit of milk or cream to make a “bisque”, chopped tomatoes to make a chunky tomato soup, fresh grilled garden vegetables (corn, zucchini, yellow squash, etc), or even tiny meatballs.  The possibilities are endless. Use your imagination!

Freezes well for a few months.

From Homemade Fresh Tomato Soup by Former Chef.

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Lentil Veggie Stew

I love this stew!  It’s a favorite of mine for a healthy, delicious, and satisfying meal.  And if you leave out the Swiss cheese, it’s great as a vegan dish, too!

 

Ingredients

1/4 cup oil

1 carrot, chopped

1/2 onion, chopped

1/2 teaspoon thyme

1/2 teaspoon marjoram

3 cups vegetable broth

1 cup dry lentils, rinsed

1 15-ounce can tomatoes, diced, stewed, or whatever

1 10-ounce box frozen chopped spinach, thawed*

1 tablespoon parsley

salt to taste

shredded Swiss cheese

 

Directions

In a large pot, saute carrot and onion in oil until onion is translucent.  Add thyme and marjoram and saute 1 minute more.  Add remaining ingredients, except cheese.  Cook, covered, for 45 minutes, or until lentils are tender.  Remove from heat.  Place 2 tablespoons of Swiss cheese in the bottom of each bowl, and top with hot stew.  Stir in the melty, cheesy goodness, and enjoy the deliciousness!

*When I’m fixing this for other people, I typically use 1/2 the box.

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Golden Potato and Cheese Soup

I got this recipe from me Mums, and I love it!

Ingredients

2 tablespoons canola oil

1 small onion, chopped

2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1″ cubes

4 cups vegetable broth

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon dill, optional

1 teaspoon salt

1 teaspoon pepper

1/2 cup whole milk, or half-and-half

1 1/4 cups shredded cheddar cheese

 

Directions

In a large pot, saute the onion in oil over medium-high heat until browned.  Add the broth, potatoes, and seasonings, and bring to a boil.  Reduce heat to a simmer, cover, and cook until the potatoes are tender, 15 to 20 minutes.

Remove from heat.  Using an immersion blender, puree the soup until smooth.  Return to low heat, add the milk and cheese and stir until cheese has melted.

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Spinach and White Bean Soup with Pasta

I got this DE-licious recipe from my friend Becky Jensen, and then didn’t make it for at least THREE YEARS.  I was missing out for so long!

Ingredients

1 small onion, chopped

canola oil

2 cloves garlic, minced or pressed

1 bag or bunch of spinach

2 quarts of vegetable broth

2 15-ounce cans of cannellini beans

1-2 cups uncooked pasta of your choice

Directions

In a large pot, over medium-high heat, saute onion in oil until translucent and starting to turn golden brown.  Add garlic and cook one minute more.  Add spinach, and pour in just enough broth to cover most of the leaves.  Cook for 5 minutes, stirring occasionally.  Add beans and remaining broth, and simmer until heated through.  Add pasta of your choice, and cook according to package directions until al dente.  Serve warm, and top with parmesan cheese, if desired.

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Split Pea Soup

I love this soup!  It tastes so good, and is good for me!  I also love that it doesn’t require celery, since I rarely have that on hand. 🙂

I love to eat this with a chunk of garlic bread, or a thick slice of warm, buttered homemade bread.  Yum!

Ingredients

  • 1/2 cup chopped onion
  • 2 cloves garlic, minced or pressed
  • 1/8 cup canola oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt (or 1 1/2, if you prefer)
  • 1 teaspoon freshly ground black pepper
  • 2 cups medium-diced carrots (3 to 4 carrots)
  • 1 cup medium-diced red boiling potatoes, unpeeled (3 small)
  • 1 pound dried split green peas
  • 8 cups vegetable broth

Directions

In a pot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent and starting to brown.  Add the carrots, potatoes, split peas, and broth. Bring to a boil, then simmer uncovered for 40 minutes.  Cover, and continue to simmer for another 40 minutes, or until all the peas are soft.  Mash with a potato-masher to get an even “thick and chunky” consistency.  Taste for salt and pepper.  Serve hot.

From Parker’s Split Pea Soup by Ina Garten.

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Slow-Cooker Minestrone Soup

Have this healthy (and vegan!) soup warm and waiting for you when you get home!

Ingredients

4 cups vegetable broth

4 cups tomato juice

1 tablespoon dried basil

1 teaspoon salt

1/2 teaspoon dried oregano leaves

1/4 teaspoon pepper

2 medium carrots, sliced (1 cup)

2 medium celery stalks, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

1 cup sliced mushrooms (or 1 can sliced, drained)

2 garlic cloves, minced or pressed

1 28-ounce can diced tomatoes (undrained)

1 15-ounce can kidney beans

1 1/2 cups uncooked shell pasta (any pasta is fine)

Directions

In 4-5 qt. slow cooker, mix all ingredients except for the pasta.  Cover and cook on low heat setting 7-8 hours (or until veggies are tender).

Stir in the pasta.  Cover and cook on high heat setting for 15-20 minutes or until the pasta is tender.  Serve and Enjoy!

From Slow-Cooker Minestrone Soup by SparkPeople user ELJONES.

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