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Archive | Soup

Gingered Butternut Squash Soup

Photo by Monique Sourinho. Edible Nutmeg

Although winter squashes are locally grown in the fall, their hardiness makes them an ideal storage crop that can be enjoyed throughout the winter. This vegan recipe puts to use the versatile butternut squash in a soup that will keep you warm on even the coldest winter night.…

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Pozole Verde

from Global Comfort Food

On a cold winter night, a hot bowl of this flavorful Mexican soup with tender bits of chicken and hominy will comfort you to the core.

Makes 6 servings

2 pounds bone-in chicken thighs
1 teaspoon kosher salt
1 tablespoon canola oil
1 yellow onion, roughly chopped
6 cloves garlic
2 jalapeños, seeded and roughly chopped
1 pound tomatillos, husked
5 cups chicken stock
½ teaspoon dried oregano
1 (28-ounce) can white hominy, drained and rinsed
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
Garnishes: sliced radishes, crumbled queso fresco, cilantro

Season chicken with salt.…

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Cold Zucchini and Cilantro Soup

from Cool Summer Soups

Makes 4 servings

1 tablespoon olive oil
1 shallot
Sea salt
4 medium zucchini
2 cups vegetable stock or water
¼ teaspoon smoky Spanish paprika
1 bunch cilantro, rinsed
Pine nuts, roasted cherry tomatoes and lime wedges for serving (optional)

Put the olive oil in a medium stock pot over medium heat.…

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Texas Gazpacho

from Cool Summer Soups

makes 4 servings

1 poblano pepper
2 pounds tomatoes
½ red onion
1 garlic clove
1 cucumber, peeled and seeded (reserve about ¼ cup chopped for serving)
¼ cup raw almonds, plus more for serving
2 tablespoons red wine vinegar
¼ cup olive oil plus 2 to 3 tablespoons, plus more for serving (divided use)
Sea salt and pepper
2 eggs
3 or 4 thick slices stale bread

Roast your poblano pepper by putting it directly on the flame of your gas stove and burning it all over, turning as it blackens.…

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Bourbon Butternut Squash Soup with Roasted Mushrooms

Photo by Lauren Coe

Warm whiskey flavors paired with the mellow sweetness of the squash make this an ideal starter to any holiday meal, or serve it solo on a chilly evening.

Makes 6-8 servings

1 (3-to-4-pound) butternut squash
Olive oil
Salt and pepper
Smoked paprika
4 tablespoons butter
6 sage leaves
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup Texas bourbon
4 cups chicken broth (divided use)
Roasted Mushrooms (recipe follows)

Cut ends off of squash, and cut in half lengthwise, then remove seeds.…

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Asparagus, 5 Ways


All the recipes below use one pound of asparagus. Pre-cook prep: trim off the ends, if they’re skinny; peel the skins off the ends, if you have fat ones.


Preheat the oven to 425°F and roast the asparagus—after tossing in a little olive oil, sea salt and pepper—for 20 minutes or until lightly browned.…

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Carrot Orange Soup

Makes 4 servings

1 shallot, sliced
Sea salt and pepper
2 pounds carrots, peeled and sliced
1 Yukon Gold potato, peeled and cubed
Juice of 2 oranges plus zest of 1
1 quart vegetable stock
1 large carrot, thinly sliced (I used a mandoline)
1 tablespoon olive oil
⅛ teaspoon cumin
⅛ teaspoon chile powder
Hazelnut oil
¼ cup toasted hazelnuts, crushed

Put the shallot in a medium saucepan along with 3 tablespoons of water over medium heat.…

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Watercress Soup with Roasted Beets and Goat Cheese


Recipe and Photography by Meredith Steele

Watercress soup is springtime in a bowl— luxuriously smooth and delightfully indulgent. A scoop of roasted beets adds texture and color, and a garnish of dill pulls it all together.

Serves 8

2 medium-sized beets
1 tablespoon extra virgin olive oil
1 cup chopped yellow onion
6 cups chicken or vegetable stock, homemade preferred
¾ pound russet potatoes, peeled and cubed
2 bunches watercress (about 1 pound), chopped
1 teaspoon lemon juice
Kosher salt and black pepper
4 ounces fresh goat cheese
⅓ cup heavy cream
Optional garnish: dill and dill flowers

Preheat oven to 425°F.…

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White Turnip and Hazelnut Soup


Make sure you select a white, creamy, sweet turnip for this soup. I use the Hakurei turnip or Macomber turnip, but cauliflower is also a great substitute.

Serves 4

4 cups peeled and cubed sweet white turnip
1 small fennel bulb, outer leaves and core removed, roughly chopped
1 small leek (white part only), roughly chopped and cleaned
2 garlic cloves, peeled and sliced
2 tablespoons olive oil
1–2 teaspoons salt
1 teaspoon ground black pepper
½ cup hazelnuts, lightly toasted and skins removed, plus about 12 reserved for garnish
5 cups rich chicken broth
2 teaspoons honey
½ cup almond milk or milk
2 tablespoons finely minced chives or scallions
2 tablespoons brown butter, for drizzling over the top (optional)
Sumac, for sprinkling over the top (optional)

Place the vegetables in a large soup pot with the garlic, olive oil, salt, and pepper and stir to coat them.…

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