Winter Blues?
Try these easy soup recipes, they will
put a smile on your face and keep calories at bay!Creamy Butternut Squash Soup
1 medium butternut squash peeled (can also leave skin on)
1 cup soy or almond milk
¼ teaspoon salt
¼ teaspoon black pepper
1 cinnamon stick for garnish
Peel and rinse butternut squash, or wash thoroughly if you choose to use squash with the skin.
Slice butternut squash into chunks and
add to boiling water until cooked.
You can also roast squash in the oven
for a more robust flavor. Keep in mind that it will take longer to roast the
squash in the oven about 40 minutes to an hour.
Once the butternut squash is cooked,
drain the water and blend it in a blender or a food processor. The soy or almond milk can be added during
this process, or you can add a small amount of water to get squash to desired
consistency in the blender or food processor.
Pour butternut squash mixture into a saucepan and reheat for about 5minutes adding the salt, black pepper. Pour in the soy or almond milk slowly to gage the thickness. If 1 cup is not enough feel free to add more.
Once cooking process is completed let soup cool for about 10 minutes, serve and enjoy!
*this is a very versatile soup, to add
more interesting flavors use sweet cinnamon and cloves instead of salt and
black pepper! Add fresh ginger for a spicy desert like soup. Try it!
Sweet Potato and Corn Chowder
2 medium sweet potato peeled, rinsed and
sliced into small cubes
1lb bag or fresh frozen corn (kernels
only)¼ teaspoon salt
¼ teaspoon black pepper
1 small shallot chopped into small pieces.
2 cups low sodium vegetable of chicken broth
1 cup water
In a medium saucepan, add water and
broth, bring to a boil. Add sweet
potatoes, garlic, and shallot. Cook until
sweet potatoes are soft enough to mash. Once potatoes are cooked, use a fork to
mash some of the potatoes then add corn, salt and pepper (Taste mixture before
adding salt, salt is always optional. Only add salt if you find the recipe a
bit bland and in need of more flavor).
Cook until soup is slightly thick, don’t
want it too thick. If overcooked and too thick just add more broth or water to
get desired consistency.
Lentil and Roasted Tomato soup
1 cup dry lentil peas (preferably the
brown or greenish peas, not the colorful ones)1 tablespoon olive oil
1 bay leaf
cloves garlic mashed and chopped
1 small onion chopped
Rinse lentil peas and combine with the broth
or water, and bay leaf in a medium saucepan. Cook for about 30 on medium heat.
In a small baking or roasting container
add tomatoes, chopped garlic and onions, coat with olive oil and roast in a 360
degree oven for 15 to 20 minutes. You want tomatoes, onions and garlic to look
roasted not burned. (Can also opt for a can roasted tomatoes seasoned with garlic and onions)
Once lentils are cooked add the roasted
mixture, the cumin and a dash of salt (as needed). Cook for another 5 to 10
minutes, cool and serve.
*This is not a thick, pasty soup, if
lentils are overcooked that will increase thickness. To avoid this, try not to
overcook your peas and if you do so just add a bit more broth or water to get
desired consistency. Bon a petit!
