When cold winds blow, a cup or bowl of soup makes a wonderful addition to the lunch or dinner menu. This selection of hearty soups is from “26 Cozy Winter Soup Recipes in Three Steps or Less” from eatingwell.com.
Creamy Sun-Dried Tomato and Spinach Soup with Ravioli
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped, plus 2 tablespoons oil from the jar
1 cup chopped yellow onion
2 tsp. garlic paste
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1 tsp. salt-free Italian seasoning
1/4 tsp. crushed red pepper
4 cups reduced-sodium vegetable broth
9-oz. pkg. mini cheese ravioli
1 Tbsp. cornstarch
1 Tbsp.water
8 cups packed baby spinach
1/2 cup heavy cream
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1 Tbsp. lemon juice
Heat sun-dried tomato oil in a large saucepan over medium-high heat. Add sun-dried tomatoes and onion. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Stir in garlic paste, Italian seasoning and crushed red pepper. Cook, stirring constantly, until fragrant, about 1 minute.
Stir in broth and bring to a boil over high heat. Add ravioli and cook, stirring occasionally, until al dente, about 5 minutes. Whisk cornstarch and 1 Tbsp. water together in a small bowl and drizzle into the boiling soup. Cook, stirring, until slightly thickened, about 1 minute. Remove from heat.
Add spinach, cream and lemon juice and stir until the spinach is wilted, about 1 minute.
Sausage, Potato and Kale Soup
8 oz. mild Italian sausage, casings removed
2 cups chopped yellow onion
1-1/2 cups chopped celery, plus leaves for garnish
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4 cloves garlic, minced
1 Tbsp. tomato paste
14-oz can no-salt-added diced tomatoes
12 oz. baby red potatoes, halved
4 cups unsalted chicken broth
3/4 tsp. ground pepper
1/4 tsp. salt
3 cups stemmed and coarsely chopped kale
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2 Tbsp. lemon juice
Shaved parmesan cheese for garnish
Cook sausage in a large heavy pot over medium heat, stirring often to crumble, until browned, about 5 minutes. Add onion, celery and garlic; cook, stirring often, until softened, about 6 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Stir in tomatoes, potatoes, broth, pepper and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the potatoes are tender, about 20 minutes.
Stir kale into the soup. Continue simmering over medium heat, stirring occasionally, until the kale is wilted and tender, about 5 minutes. Stir in lemon juice and garnish with celery leaves and parmesan cheese, if desired.
Vegetable and Chickpea Soup
2 tsp. extra-virgin olive oil
1 large carrot, diced
1 small onion, diced
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2 cloves garlic, minced
4 cups low-sodium no-chicken or vegetable broth
15-oz. can no-salt-added chickpeas, rinsed
2/3 cup frozen corn
2/3 cup frozen peas
1/2 tsp. kosher salt
1/2 tsp. ground pepper
1/2 cup packed chopped spinach
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Fresh cilantro for garnish
Heat oil in a large saucepan over medium heat. Add carrot, onion and garlic and cook, stirring, until the onion is soft, 3 to 4 minutes. Stir in broth, chickpeas, corn, peas, salt and pepper. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 10 minutes. Stir in spinach and cook until wilted, about 1 minute. Serve the soup topped with cilantro, if desired.
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January 21, 2024 at 12:06AM
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NORTHWOODS COOKS: Soup's on! Try these tasty options - Park Rapids Enterprise
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