Soups for the Winter Chill
It’s a cold, dark time of year: perfect for soup! We share a few of our favorite fall/winter soup recipes for taking the chill off.
Lemon Lentil Soup
Jane shares, “This soup comes together quickly and is a great option for cold/flu season. I actually make it when I feel like I’m getting sick and I usually don’t get sick. It may be psychosomatic, but I don’t care.”
- 1/2 large onion, diced
- 2 T olive oil
- 3 T garlic, minced
- 1 1/2 c lentils
- 1 t salt
- juice of 2-3 lemons
- 1/4 – 1/2 t cayenne
Heat olive oil in medium saucepan. Add onion and garlic and saute briefly. Rinse lentils and add to the pan. Add salt and water to cover by 2 inches and set on medium-high heat. When the soup comes to a boil, lower the heat to maintain a simmer, cover, and cook until lentils are tender, about 30 minutes. Add lemon juice and cayenne and adjust salt to taste.
Katie shares, “For Fall/Winter, I tend to go towards squash soups as a default. Here’s a very basic one that is great for customization, from Happy Healthy Mama.”
Carrot Potato Dill Soup
Jocelyn shares, “When I’ve got extra carrots and potatoes or can get a bunch from a favorite farmer, I turn some into this bright and tasty soup. My Flying Coyote Farm order through the Fill Your Pantry Market came with my very own hugging carrots! Make extra for the freezer to enjoy a quick meal in the depths of winter.”
- 1 large onion
- 3 garlic cloves
- 1/4 cup olive oil or 2 T unsalted butter
- 1.5 pounds carrots
- 1 pound potatoes (A couple of big Russets, or a small pile of any kind will work, really. For this soup I used mostly Red Norlands, plus some Russian Banana fingerlings and Huckleberry Golds that needed to be used up.)
- 6 cups veggie or chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric (because I’ve been using this in everything lately and it makes this soup an even more lovely color!)
- 1 teaspoon salt, + salt & pepper to taste (white pepper is nice for this if you have some.)
- 1 Tablespoon dried dill, or 1/4 cup chopped fresh dill
- Optional: 1 cup milk, cream, or coconut milk
Start with washing and prepping your carrots and potatoes. I only peel them as much as needed, and usually leave quite a bit on. A quick rough chop of both the carrots and potatoes is fine since this soup will be pureed. Dice the onion and saute in olive oil or butter until translucent, in a stock pot (you’ll want at least a 6-quart size to comfortably fit the full recipe.) Mince garlic and saute another minute. Add the chopped carrots and potatoes, plus paprika, turmeric and one teaspoon salt, and stir to coat. Add the broth, bring to a boil, cover and simmer for about 30 minutes or until the carrots and potatoes are soft when pierced.
Add your dill, puree it up (an immersion blender is easiest) and give it a taste! Does it want more salt or pepper? What about milk or cream? I find this soup is plenty creamy and rich with just the pureed veggies, but I might add some cream for an extra treat, or serve it on the side for guests. This batch made just a little over 3 quarts (without any extra liquid): one for tonight’s dinner, one for lunches in the coming week, one for the freezer.
Adapted from “Starting With Ingredients”, by Aliza Green