Stocking up on Soups

Winter has really arrived this week. Today is brutal -8°C (real feel -15°C) at NOON!!! Brr-r-r-r.. We've been having soups and stews every night –– essential comfort food for body and mind. The fridge is stocked with plenty of soup leftovers for lunch, something quick and easy to warm up. 

Hot breakfast options include a steaming bowl of oatmeal/porridge or congee, Chinese rice porridge. Some of our favorites already posted here on c-cooking, More Than Chicken Soup, Cream of Mushroom (not Campbells!), Cauliflower Soup, A nice bowl of dumplings is a great warming food for a snack or any meal. For more substantial hot one-pot meals, Hearty Stew, Chicken Chili, and even a saucy curry will help get through these cold winter days.

I never use stock cubes nor broth for any of my soups or stews, just a teaspoon of salt brings out enough flavor for the whole pot. Compare this 6mg to the 300-1000mg of salt in one cup of store-bought broth.

For these two soups, I had the oven on one day for a Sunday roast chicken, and roasted the vegetables at the same time. Rather than spending 2 hours making a soup, it's a cinch to prepare this in advance and finish it up for an easy weeknight starter. 

Roasted Beet, Carrot & Ginger Soup

Highly nutritious and full of antioxidants, this soup will make you feel great!

1-2 Tbsp olive oil

1 lb (450g) red beets/beetroot, peeled and quartered

1/2 lb (225g) carrots, peeled

• Preheat oven to 400°F (200°C). Place the beetroot chunks and whole carrots into a baking tray. Toss with olive oil. Roast until sof, turning occasionally, for 45 minutes. Remove from heat. Let cool completely before storing.

1 Tbsp olive oil

1 red onion, peeled and chopped

2' piece of fresh gingerroot, peeled and grated

1 pear or apple, peeled and chopped

2-3 (480-720ml) cups water, divided

1 tsp sea salt

Chopped green onions and sour cream, to serve (optional)

• In a large stock pot, heat the oil on medium-high heat. Saute the onion for 5 minutes until soft. Add the ginger, pear (or apple) and saute for another 2 minutes. Add the prepared beets and carrots to the pot.
• Add the water and bring to a gentle boil. Puree with a handheld blender, or transfer and puree in batches in a food processor or blender. 
• Season with salt and return to heat at a low simmer until ready to serve. 
• Serve with a sprinkle of chopped green onions and sour cream on the side. 

Roasted Butternut Squash & Parsnip Soup

I used to make this squash soup with pear, as most people do, but it's too sweet and reminiscent of baby food, so I thought the taste of parsnip would be a great balance to the sweetness of the squash, and it turned out to be a great combination. I found this epicurious.com recipe, except I prefer my soups to be thicker and only used 2 cups (480ml) of water instead of the stock, and skipped the butter. 

1 medium butternut squash, halved lengthwise, seeds removed, keep the skin on
1 lb (450g) parsnips, peeled (I used 3 chunky ones)
1/4 cup (60ml) water

• Preheat oven to 400°F (200°C). Place the butternut squash halves (skin side up) and parsnips in a shallow baking tray. Add the water and cover with tin foil. Roast for 45 minutes, until soft. Remove from heat. Let cool completely before storing.

1 Tbsp olive oil
1 onion, peeled and chopped
2 cups (480ml) water

• 1/2 cup (120ml) heavy cream
• 1/2 cup (120ml) low-fat milk
• 1 tsp sea salt

• In a large stock pot, heat the oil on medium-high heat. Saute the onion for 5 minutes until soft. Scoop out the butternut squash out of the skin and chop this and the parsnips into large chunks. Add to the pot.
• Add water, cream and milk, and bring to a gentle boil. Puree with a handheld blender, or transfer and puree in batches in a food processor or blender. 
• Season with salt and return to heat at a low simmer.