WARMTH IN A BOWL

Warmth in a Bowl 

Whether it’s to start off a meal or as the main course, soup is a must-have dish to warm the body and soul during these chilly winter nights. I’m sharing two of my favorite soup recipes that are super quick to put together and are made up of all the ingredients you always have stocked in your pantry!

CREAM OF CORN SOUP

This sweet, creamy soup is the ultimate comfort meal for cold winter nights! I love to serve it with homemade garlic bread for a hearty, stick-to-your-ribs kind of dinner. 

5 cups frozen corn, about 1.5 bags

1 yellow onion, minced

1 garlic clove, minced

1 Yukon gold potato, cut into large chunks

1 tsp. salt

1 cup heavy cream (or unsweetened nondairy milk)

2 cups water

3 tbs. olive oil

1/4 tsp. black pepper 

1. In a medium soup pot, heat the oil over medium-high heat and sauté the vegetables for about 10 minutes, stirring occasionally.
2. Pour in the heavy cream, water, salt, and pepper and bring to a boil.
3. Once boiling, cover the pot and lower the flame to medium-low. Simmer for 25 minutes until the potato chunks are fork tender.
4. Place the potato chunks in a blender together with half of the soup, leaving the corn and some broth in the pot. Blend until smooth and add it back to the pot. Add a splash of water to loosen, if needed. Serve with croutons or crusty bread.

MINESTRONE SOUP

Minestrone is a classic Italian-style vegetable soup simmered in a smooth tomato broth. For a more traditional version, cook it with small ditalini shaped pasta. Kids and adults are guaranteed to love this one!

2 celery stalks, finely chopped

1 small sweet potato, finely chopped

1 carrot, peeled and finely chopped

1 yellow onion, finely chopped

15 oz. can cannellini beans, drained

2 garlic cloves, minced

1 medium zucchini, finely chopped

2 handfuls fresh baby spinach 

3 tbs. olive oil

1 bay leaf

1/4 tsp. thyme 

1/4 tsp. black pepper

3 tbs. tomato paste 

4 cups water

1 tsp. salt 

1. In a medium soup pot, heat the oil over medium-high heat and sauté the vegetables for 10 minutes, stirring occasionally.
2. Add in the tomato paste and bay leaf and sauté for an additional two minutes until the tomato paste softens.
3. Add the spices and beans, cover with water, and bring to a boil.
4. Once boiling, cover the pot, reduce to a medium-low flame and simmer for 25 minutes, removing the lid of the pot midway.
5. Serve hot with crusty bread and parmesan cheese.

CHEF’S TIP: 

HOW TO USE LEFTOVERS TO MAKE SOUP

• Pasta sauce: Simply add some water and salt, bring to a boil, and cook with some rice or baby pasta for an easy tomato soup!
• Mashed potatoes: Add this to any vegetable soup at the end of the cooking to create a creamy, luscious broth!
• Chicken or meat: Cut up into small pieces, cook with vegetables, thicken the broth towards the end, and you’ve got a quick hearty stew!
• Beans or lentils: Cook with sautéed peppers and sweet potato, and you’ve got a quick bean chili!