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WARMTH IN A BOWL

During brisk fall nights, there is no better way to relax than with a big ‘ole pot of deliciously homemade soup. This month I’m sharing two of my favorite vegetable soup recipes that are satisfying, healthy, and completely hassle-free.

WHITE BEAN SOUP

If you’re looking for a wholesome and hearty soup, you must try this one. It’s made up of simple ingredients and takes only a few minutes to put together!

2 cups dry white beans, soaked for 3 hours to overnight

2 stalks celery, minced

1 onion, minced

1/2 tsp. dry rosemary 

3 teaspoons salt

1 sweet potato, finely cubed

2 garlic cloves, minced

1 tbs. oil

1 small zucchini, finely cubed

1/2 tsp. turmeric 

8 cups water

1. In a soup pot, sauté the vegetables with the oil over medium-high heat for 8-10 minutes.

2. Add the seasoning and white beans, then cover with water and bring to a boil.

3. Once boiling, cover the pot and lower the heat to medium. Cook for 2 hours, stirring occasionally.

4. When the beans are tender, blend a third of the soup until creamy, then mix it into the rest of the soup. Add water to loosen, if needed.

simple blank notepad on rustic wood table, background

BUTTERNUT SQUASH SOUP WITH ZAATAR CROUTONS

Root veggies are a great way to make any ordinary soup creamy and irresistible. This soup will fill your home with delicious aromas for weeks. You’ll want to make this over and over!

1 medium butternut squash, peeled and cubed

1 onion, chopped

2 yellow potatoes, peeled and cubed

1/4 cup fresh cilantro, stems included

2 tsp. salt

2 tbs. oil

1/2 tsp. black pepper

6-7 cups water

For the zaatar croutons:

3 slices bread, cubed

1 tbs. zaatar 

Drizzle of olive oil 

Sprinkle of salt

1. In a large soup pot, sauté the vegetables in the oil over high heat for 10-12 minutes, stirring occasionally until the vegetables start to caramelize.

2. Add in the seasoning and the water and bring to a boil, then reduce the flame to medium and cover the pot. Cook for 25 minutes until the squash is fork-tender.

3. Meanwhile, toss the cubed bread with the zaatar, salt, and olive oil and bake for 10-15 minutes until crispy. 

4. Blend the soup until smooth. Serve with croutons. 

CHEF’S TIP:

How to turn soup into a meal

These simple side dishes can turn a bowl of soup into a satisfying and hearty meal

  • Cornbread – top with cheese, jalapeños, even bits of pastrami! 
  • Matza balls – cook separately and serve in the soup.
  • Tortellini – boil frozen cheese/meat-filled tortellini and add it to any broth or soup.
  • Croutons – see above recipe for zaatar croutons.
  • Rice – add a scoop of brown or white rice to a veggie bean soup or chicken broth.
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