Soup Season!...just kidding I live in Florida 🥵
- noralynnbclark
- Nov 7, 2019
- 3 min read
We had a brief - read VERY brief - cold snap last week, which inspired this weeks menu to include two new soups. My husband and I like to add new recipes in the mix to keep things new and fun, and we went bold with two new soup recipes this week because we hoped trying a new soup recipe (or two) would be easy. Luckily they were super simple -- and they're delicious!
Right now I just have the recipes and a few not great pictures so please forgive me. I'll do better quality photos after we get done moving.
First up is the Tomato Turmeric Soup -- and I'll get these recipe post in a better format, but for right now I have people messaging me about these and I just want to get them out!
Tomato Turmeric Soup
Serves 2-4
Prep time: app. 10 minutes
Cook time: app. 15 - 20 minutes
Ingredients:
2 tsp of coconut oil
2 containers of cherry or grape tomatoes, sliced in half
2 cans of whole stewed tomatoes
1 cup of veggie stock
1 onion, diced
4 garlic cloves, minced
4 tsp of turmeric powder
2 tbsp of Apple Cider Vinegar
2 tsp of basil or Italian seasoning
Fresh ground black pepper
Pepitas
Instructions:
1) Heat coconut oil in a sauce pan over medium heat and cook down the onion and garlic for about a minute.
2) Add cherry/grape tomatoes and turmeric, and cook until the tomatoes are soft and juicy.
3) Add the canned tomatoes, veggie stock, apple cider vinegar and basil/Italian seasoning; bring to a boil; cover with lid and simmer for 5 minutes.
4) Ladle the tomatoes into a blender, Vitamix or food processor, and then pour liquid in so as to not make a mess; blend until creamy.
5) Transfer soup to bowls/mugs; top with fresh pepper and peppitas.
My husband and I added goat cheese to this soup and it was incredible! We also served it with one of his amazing throw together salads full of delicousness that includes kale, spinach, mixed greens, sliced pepper, mushrooms, avocados and beet kimchi 🤤 It would also pair well with a grilled cheese sandwich!
Now for the next soup, which honestly is amazing! It's heartier and richer, so it's hard to compare them.
Hearty Fall Veggie Turmeric Soup
Serves 6-8
Prep time: app. 10 minutes
Cook time: app. 25 minutes
Ingredients:
1 onion, diced
4 cloves of garlic, minced
1 tbsp fresh ginger, peeled & grated or minced
1 tbsp turmeric
1 cauliflower cut into florets
2 sweet potatoes, diced (can leave skin on or peel)
1 large carrot, peeled and diced
2 cups of cooked chickpeas
3 cups veggie broth
1 can (light) coconut milk
Fresh ground pepper
Pepitas
Instructions:
1) Heat coconut oil in a soup pot over medium heat; saute onion, garlic, ginger, carrot, cauliflower, sweet potato, chick peas and 1/4 cup of the veggie broth for abut 10 minutes.
2) Stir in turmeric and cook for about a minute.
3) Add the remaining veggie broth and simmer for about 20 minutes or until sweet potatoes and cauliflower are tender.
4) Stir in coconut milk.
5) Ladle about half of the veggies into a blender, vitamix or food processor along with desired about of liquid (depends on how thick or thin you want the soup - your preference! We did have and it was nice and thick); blend until creamy.
6) Stir creamy soup back into soup pot; transfer combined soup into bowls or mugs; top with pepper and pepitas.
This was much heartier and can be eaten on its own or with salad. For you midwestern, northern and western states, this would go great with a grilled cheese sandwich on a really active cold snow day! I added goat cheese to this as well as it was my meal, but it didn’t need it. That said it didn’t take away from it at all either!
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