Oh baby, it’s (getting) cold outside!!!
While I love Southern California’s hard-to-beat weather – 70 & sunny nearly everyday – I very much enjoy my boots, sweaters, scarves and nice, big, delicious, HOT bowl of soup on a cold, crisp Winter evening.
I LOVE to cook and recently tackled the world of soups!!! Who knew it was so easy to make delicious, homemade, soups that can feed a family of four and then some! Since my husband is not a huge fan of soup, I usually make enough to last me a couple of days, and then freeze the rest so I have a nice, healthy meal on the fly.
Here are FIVE of my new favorite comforting soups!!!
1. Lentil & Spinach Soup
-2 teaspoons olive oil
-1/2 medium yellow onion, diced (about 1 cup)
-2 medium carrots, peeled and diced (about 1 cup)
-1 medium stalk celery, diced (about 1/2 cup)
-4 medium cloves garlic, minced (about 2 tablespoons)
-2 teaspoons ground cumin
-1 teaspoon ground turmeric
-1 teaspoon dried thyme
-1 teaspoon kosher salt + more to taste
-1/4 teaspoon freshly ground black pepper+ more to taste
-1 cup dry lentils, rinsed well in cold water
-4 cups low-sodium vegetable broth (I did add a little water at the end)
-8 ounces (about 6 cups) baby spinach
1️⃣Saute the oil, onions, carrots, celery until tender.
2️⃣Add the garlic, cumin, turmeric, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
3️⃣Add the lentils and pour in the broth. Stir.
4️⃣Cover and let simmer for 30-45 minutes, or until lentils are tender
5️⃣At the very end, Stir in the spinach.
6️⃣Taste and add additional salt and pepper if desired. Serve.
2. Butternut Squash Soup
-1 tablesppon Earth Balance Coconut Spread
-2 carrots, washed and diced
-2 celery stalks, washed and diced
-1 small red onion, diced
-4 cups cubed butternut squash, fresh or frozen
-3 cups vegetable broth (I usually get low-sodium broth)
-1 cup unsweetened coconut milk (refrigerated)
-1/2 teaspoon ground black pepper
-1 teaspoon fresh thyme
1️⃣Heat coconut spread in a large soup pot. Add carrots, celery, and onion. Cook until veggies being to soften and onion turns translucent, about 3-4 minutes
2️⃣Stir in butternut squash, vegetable broth, coconut milk and pepper. Bring to a boil, reduce heat and simmer until butternut squash is fork-tender, about 30 minutes. Use an immersion blender if you have one to puree soup (or pour into a blender in small batches)
3️⃣Top with a pinch of fresh thyme and pumpkin seeds. Serve.
3. Tortellini Tomato Soup with Italian Sausage and Spinach
-1 tablespoon vegetable oil
-1 pound of Italian sausage
-1/2 cup diced onion
-1 tablespoon minced garlic
-1 28oz can crushed tomatoes
-1 32oz. box of vegetable or chicken broth
-2 tablespoons fresh chopped basil
-1 teaspoon salt
-1/2 teaspoon pepper
-1 package tortellini (fresh or frozen)
-1 cup packed fresh spinach
1️⃣Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Sauté until onions are soft
2️⃣Crumble Italian sausage and garlic with the onion. Cook until sausage is no longer pink.
3️⃣Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
4️⃣Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5️⃣Top with shredded parmesan and serve.
4. Chicken Tortilla Soup
-1 tablespoon olive oil
-½ onion, diced
-4 garlic cloves, minced
-2 cups chicken broth
-1 (10 ounce) can enchilada sauce (medium)
-1 cup crushed tomatoes
-1 (15.5 ounce) can black beans, drained and rinsed
-1 cup frozen corn
-½ teaspoon cumin
-¼ teaspoon paprika
-¼ teaspoon black pepper
-2 cups shredded chicken breasts, cooked (I actually got a rotisserie chicken and shredded/cut it all up for this dish)
-1 tablespoon lime juice (about half of a lime)
-1 tablespoon fresh cilantro, chopped
-avocado for garnish, if desired
-tortilla strips for garnish, if desired
-cilantro for garnish, if desired
1️⃣Add oil to a large saucepan.
2️⃣Add in onion and saute for 2-3 minutes. Add in garlic and cook for 1 minute.
3️⃣Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper. Bring to a simmer and cook for 10 minutes.
4️⃣Stir in precooked shredded chicken and warm through.
5️⃣Take off of the heat and add in lime juice and cilantro.
6️⃣Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.
5. Turkey (or Chicken) Pot Pie
-1 box of Pillsbury refrigerated pie crusts
-1/3 cup of unsalted butter
-1 cup white onion, diced
-2 10.5oz. cans of Cream of Chicken
-1 cup of milk
-1/2 teaspoon of Salt
-1 teaspoon of pepper (or less depending on taste buds)
-1/2 teaspoon garlic powder
-1 package of frozen mixed vegetables, thawed slightly
-2 1/2 cups of shredded turkey or chicken, cooked
1️⃣Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
2️⃣Add butter to a large saucepan and let melt through. Add in onion and saute for 2-3 minutes. Add in frozen vegetables and cook for about 5 minutes.
3️⃣Stir in Cream of Chicken and milk. Add in salt, pepper, and garlic pepper. Let simmer for 2 minutes.
4️⃣Stir in precooked shredded turkey or chicken and let simmer for another 5 minutes or so.
5️⃣Fill your pie crust, and top with the second crust. Be sure to cut slits to allow it to breathe.
6️⃣Bake for 40-50 minutes or until the crust is golden brown. Let sit for about 5 minutes after and then serve!
There you go!! Some of my favorite comforting soups! If you make any of my recipes, please share them on Corona Moms Blog and tag @happyandhealthymama!!! I’d love to see your final masterpieces! Enjoy and of course, serve with a glass of wine! 😉