Category: Soup

Eat Your Veggies Chili

A hot bowl of chili is the perfect food for a stormy day. This simple, quick recipe is delicious and will boost your veggie intake without really noticing them. Serve it with fresh, warm cornbread for a hearty, vegetarian meal.

  • ½ tablespoon butter or oil
  • ½ medium onion, diced, about 1/3 cup
  • 1 tablespoon hot red pepper, minced (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon whole cumin
  • ½ teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 can (about 15 ounces), Kidney beans or black beans, drained
  • 1 can (about 15 ounces), diced tomatoes
  • ½ teaspoon dried oregano
  • ½ cup corn, canned or frozen
  • 1 medium carrot, diced
  • 1 cup mixed power greens, coarsely chopped (or any combination of spinach, kale, and/or bok choy)

Heat a medium size saucepan over medium-low heat. Add the butter or oil, then the onion, red pepper, whole cumin, and salt, and cook gently for at least 15 minutes, or until the onions are tender.

Add the ground cumin and chili powder and cook for a few minutes (until fragrant).

Add the beans, tomatoes, oregano, corn and carrots. Bring to a boil, and then simmer for about 20 minutes, or until the carrots are tender.

Add more salt and chili powder if needed for desired taste.

Stir in the greens and continue to cook the soup until they are wilted.

Serve immediately!

 

Prep time: 45 minutes

Yield: 2 large servings, or 3 medium servings

 

Original recipe by Jane Blaisdell, 2017

P1000524

Thai Inspired Pumpkin Soup

A cool, fall day is the perfect time to sit down to a steaming bowl of soup. This squash soup combines the flavors of fall with some classic Thai ingredients.

  • 2 Tablespoons olive oil
  • 2 shallots, thinly sliced
  • 1 teaspoon salt
  • 2 cloves garlic, minced
  • 1 Tablespoon fresh ginger, grated
  • 1 small fresh red chili pepper, chopped (reserve 1 Tablespoon for garnish)
  • 2 cups vegetable stock
  • 1 lb. sugar pumpkin or butternut squash, large diced (3/4”)
  • 1 stalk lemon grass, cut into 2 inch lengths
  • 1 cup coconut milk, plus 1/8 cup for garnish
  • 2 – 3 Tablespoons Lime juice

Heat a medium size saucepan over medium heat. Add the olive oil, allow it to heat, and then add the shallots and salt. Sauté until the shallots begin to soften.

Add the garlic, ginger and chili pepper, and cook for another minute.

Add the vegetable stock, squash and lemon grass and bring this to a boil.

Reduce heat to maintain a simmer, and let this cook for 30 minutes.

Remove the soup from the heat and remove the lemon grass.

Blend the soup until it is smooth.

Return the soup to the heat, allowing it to rewarm, and add the coconut milk.

Add the lime juice.

Taste and adjust salt and lime juice to taste.

Serve soup in bowls, drizzling each with some coconut milk and sprinkling with chili peppers.

 

Prep time: 1 hour 15 minutes

Yield: four, 8 ounce servings

Recipe by Jane Blaisdell, 2017.

P1000029