Nothing’s better than hot soup in the winter, so I am giving you a bunch of my favorites.
SERVES 4
TOTAL TIME: 45 MINUTES
I love mushrooms and the coconut adds flavor. The best thing about this recipe… it’s so easy to make!
| 2 | tablespoons Earth Balance “butter” |
| 8 | ounces button mushrooms, sliced |
| 8 | ounces portobello mushroom caps, sliced |
| 2 | tablespoons minced garlic |
| 2 | (14-ounce) cans coconut milk |
| Sea salt and pepper to taste | |
| Shredded coconut, for garnish |
1. Melt Earth Balance “butter” in a pan and sauté mushrooms and garlic for 7 to 10 minutes, or until mushrooms have shrunk in size by about half.
2. Add coconut milk and bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. Using an immersion or countertop blender, puree until smooth.
5. Season with salt and pepper and garnish with the shredded coconut.
SERVES 10-12
TOTAL TIME: 1 HOUR AND 15 MINUTES
I think winter squash is delicious. I love crunchy pumpkin seeds sprinkled on top.
| 4 | tablespoons Earth Balance “butter” |
| 1 | medium onion, coarsely chopped |
| 1 | celery stalk, coarsely chopped |
| 2 | garlic cloves, coarsely chopped |
| 1 | cup dry white wine |
| 1 | quart vegetable stock |
| 1 | quart water |
| 4 | pounds kabocha or butternut squash, peeled, seeded, and cut into 1-inch cubes Sea salt and freshly ground white pepper Large pinch of freshly grated nutmeg Salted roasted pumpkin seeds |
1. In a large pot, melt the Earth Balance “butter.” Add the onion, celery, and garlic, and cook over moderate heat, stirring, until softened, about 5 minutes. Add the white wine and simmer for 3 minutes. Add the stock and water and bring to a boil. Add the squash, cover partially, and simmer over moderately low heat until tender, about 30 minutes.
2. Working in batches, puree the soup in a blender. Return the soup to the pot, bring to a simmer, and season with salt, white pepper, and nutmeg. Garnish with pumpkin seeds.
SERVES 4
TOTAL TIME: 50 MINUTES
Broccoli soup is a favorite of mine. It’s always a fun, different starter.
| 1 | tablespoon olive oil |
| 1 | medium onion, chopped |
|
teaspoon red pepper flakes (optional) |
| 2 | cups vegetable broth |
| 1 | bunch broccoli, florets coarsely chopped and stems peeled and sliced (about 7 cups) |
| 1 | large russet potato, peeled and cut into ½-inch pieces |
| 2 | cups water |
| ½ | teaspoon sea salt |
| ¼ | teaspoon freshly ground black pepper |
1. Heat oil in a large saucepan over medium heat.
2. Add the onion and red pepper flakes (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
3. Add the broth, broccoli, potato, 2 cups water, salt, and black pepper to the saucepan, and bring to a boil.
4. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
5. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary; or use a handheld immersion blender in the saucepan. Serve immediately.
SERVES 8
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES
This soup is pure winter—full of root vegetables with just a little green, like the pine trees in the snow. I serve it for lunch with hummus and crusty bread. And afterwards… a nice nap!
| 2 | tablespoons extra-virgin olive oil |
| 1 | medium carrot, sliced |
| 2 | leeks, white and tender green parts only, thinly sliced |
| 1 | stalk celery, chopped |
| 1 | large onion, thinly sliced |
| 2 | turnips, chopped |
| 2 | garlic cloves, minced |
| 1 | cup pearl barley |
| 8 | cups vegetable broth |
| 4 | cups water |
| 10 | sprigs thyme |
| 2 | bay leaves |
| 1½ | pounds celery root, peeled and cut into ½-inch cubes |
| 1 | pound parsnips, peeled and cut into ½-inch pieces |
| Sea salt and freshly ground black pepper | |
| 1 | pound baby spinach |
| 1 | teaspoon freshly grated nutmeg |
1. Heat the oil in a large pot.
2. Add the carrots, leek, celery, onion, turnip, and garlic and cook over moderate heat, stirring occasionally, until tender, about 5 minutes.
3. Stir in the barley.
4. Add the vegetable broth, water, thyme, and bay leaves, and bring to a boil.
5. Add the celery root and parsnips and season with salt and pepper.
6. Simmer over moderately low heat until the barley and root vegetables are tender, about 40 minutes.
7. Add spinach and nutmeg, and stir until spinach is limp, about 3 minutes.
Winter Vegetable Soup. It’s so filling you don’t need much else.
SERVES 6
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES
This rustic soup is a classic. Serve it with hot, coarse peasant bread.
1. Preheat oven to 350°F.
2. Heat the oil in an enameled cast-iron casserole.
3. Add the onion and garlic and cook until softened, 5 minutes.
4. Add the farro and cook, stirring, for 3 minutes.
5. Add the cabbage and kale and cook, stirring, until just wilted.
6. Add the vegetable broth, water, thyme, and rosemary, and bring to a simmer.
7. Cover the soup, transfer to the oven, and cook for about 1 hour, until the farro and greens are tender. Alternatively, simmer the soup over moderate heat for 1 hour.
8. Season the soup with salt and pepper.
9. Transfer the soup to a tureen, sprinkle with parsley, and serve.
SERVES 8
TOTAL TIME: 3 HOURS
This is a perfect light broth to start any meal. Vegetable broth is the base for so many recipes that you should always have some in the freezer. You can freeze the broth in 1-cup containers or in frozen cubes from an ice cube tray to cook with later. This recipe makes 8 cups. You’ll see that homemade broth tastes so much better, is not that difficult to make, and is so worth it.
| 2 | tablespoons extra-virgin olive oil |
| 4 | medium carrots, cut into 3-inch lengths |
| 3 | large leeks, white parts chopped, green tops reserved and coarsely chopped |
| 3 | large celery stalks, cut into 3-inch lengths, leaves reserved |
| 2 | large onions, peeled and quartered |
| 1 | small turnip, peeled and quartered |
| 3 | large garlic cloves, peeled and halved |
| 10 | cups water |
| 1 | cup coarsely chopped fresh parsley, stems included |
| ¼ | cup coarsely chopped sprigs thyme, stems included |
| 1 | large bay leaf |
| ¼ | teaspoon whole black peppercorns |
| ¼ | teaspoon whole allspice |
| Sea salt and freshly ground black pepper to taste |
1. In a large stockpot, heat the oil over medium-low heat. Add the carrots, leeks, celery, onions, turnip, and garlic.
2. Cook, covered, stirring occasionally, until vegetables are soft, about 45 minutes.
3. Uncover and increase heat to medium. Cook, stirring occasionally, about 15 minutes, or until vegetables are light golden brown and brown bits are forming at the bottom of the pot.
4. Add water and remaining ingredients, including the reserved leek tops and reserved celery leaves.
5. Bring to a boil over high heat, scraping the bottom to release the browned bits.
6. Reduce the heat and simmer gently, uncovered, 1½ hours, stirring occasionally.
7. Strain the stock into a bowl through a sieve or colander, pressing firmly on the solids to extract as much of the liquid as possible, then discard the vegetables.
8. Season with salt and pepper.
