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Soup Season

I wore my fall jacket for the first time on Sunday. It was definitely a sad moment, as I'm reluctant to let go of the summer season. In fact, I've been moaning about the end of summer and the onset of autumn for several days (maybe a week or two?), and realized I need to counteract that negativity.

So I made some soup.

If there is one thing I love about pre-winter (my new name for fall), it is soup. Soup and stews. I started the season with my all-time favourite Yam & Peanut soup. It's delicious, hearty, and simple. This morning, I walked to work with a lunch-sized serving in my tote bag, and started dreaming about the other soups I'd like to make:
  • Potato & Leek
  • Chicken & (anything)
  • Thai Tom Yum
  • Curried Parsnip
  • Spinach and Tortellini
  • Spicy Squash with Apple (or pear)
  • Southwestern Stew
  • Corn Chowder
  • Tahjine

I love soups. And I would love to bring your favourite recipes into my kitchen. In exchange, I will gladly share recipes for any of the above!

What's your favourite soup or stew?

Soups I am not particularly interested in include: miso, mushroom, lentil, carrot. I have a strong aversion to seaweed, a medium aversion to the texture of mushrooms, I am never happy with my attempts at cooking lentils, and experience constant disappointment with carrot-based soups at home and out-and-about. 


Oh but if you haven't tried Joy the Baker's Ginger Coconut Carrot soup, you have to at least TRY it. I've had nothing but rave reviews from it.
I made a creamy bacon and potato soup recently and it.was.delicious.

And my favourite Butternut Squash soup is so easy and delicious. A winner every time. I can't remember if I got the recipe from you or not. It's on my blog, though.

And now that I finally (or will finally) have a slow cooker, I plan on making lots of beef stew. Just a classic, hearty, meaty beef stew. I've tried it in a pot, but it's never as good as when cooked in a slow cooker.

I love soup!
Laura said…
I'll send you the recipe for that Chicken Mulligatawny I make. It's amazing!
Beth said…
Vanessa: I am willing to try the carrot recipe again...and will DEFINITELY do the butternut one. Thanks!!

Laura: my inbox is drooling in anticipation.
Yeah, I usually double the butternut squash (to thicken it), don't add the cream or the tortellini. It's nice with some fresh buns and a salad.
Lisa said…
I'm embarrassed to say that I have not spent a lot of time making soups in the past several years. However, I do love them and your post inspired me! So because I would really like your potato and leek soup recipe, I tried this curried cream of cauliflower recipe that my mom recommended a long time ago (turns out it is good!) and am sharing it for your recipe swap :)

Vanessa, your comment about the butternut squash soup recipe led me to your blog (and then to your African Baby Bump blog) and I was totally engrossed for much longer than I'd like to admit (because there were many other things I should have been doing!). I was curious because I had been following Beth's trip to visit you through her tweets, photos, and blog, and was "introduced" to you and your family through them. (I'm her cousin). Is it strange to be so caught up in a stranger's life? I really enjoy your style of writing, the things you blog about, and the links you posted. I am also looking forward to trying several of your recipes!

Curried Cream of Cauliflower Soup

2 tbsp. butter
½ cup chopped onions
1 – 2 cloves arlic, chopped (to taste)
4 cups coarsely chopped cauliflower
4 cups chicken broth (910 ml. Campbell’s Tetra-pak or homemade)
1/2 cup sour cream
1½ cups milk
¼ cup all-purpose flour
1 ½ cups shredded cheddar cheese
½ tsp. salt
¼ tsp freshly ground pepper
¼ tsp. curry powder
2 tbsp. chopped fresh parsley
Chopped green onions

1. Melt butter in medium saucepan.
2. Sauté onion and garlic.
3. Add cauliflower and sauté for 3 to 4 minutes.
4. Add chicken broth.
5. Add pepper, salt and curry powder.
6. Simmer 10 to 15 minutes until cauliflower is tender.
7. When cauliflower is tender, carefully purée in small batches in food processor and return to pan.
8. Mix sour cream and milk.
9. Add flour to sour cream/milk mixture and combine until smooth.
10. Add milk mixture to cauliflower in pan.
11. Cook, stirring, over medium heat, until soup boils and thickens. Remove from heat.
12. Add parsley and cheese and stir until cheese is melted.
13. Ladle into soup bowls and garnish with croutons and a few chopped green onions.

Sally said…
I will forward you my roasted red pepper and zucchini soup, and a tasty lentil soup recipe also. Both very simple, but very tasty.
Jackie said…

I don't know how to make it but I know sometimes it has mushrooms in it. I also like curry lentil soup. I would also recommend a good pot of miso soup with tofu and seaweed and sometimes rice. But I'm not being helpful here.

I enjoy making a simple corn soup with eggs and chicken stock. I don't have a recipe as I usually just go by intuition but it's pretty much just starting with the stock as base, add in a can or two of cream of corn (or fresh from cob, creamed), and crack a couple of eggs directly in the pot. Pinches of salt & pepper. Optional ingredients are green onions, peas, bell peppers (ew), hot sauce. This soup is terribly easy and that's why I love it.
Lisa, thanks for the kind comment (Beth told me to check back here to read it!) and glad you like my blog.
Your soup sounds AMAZING. Will definitely try it!
Beth said…
Lisa - looks delicious! I will pass along the potato leek (courtesy of my neighbour) soon!

Sally - can't wait!

Jackie - wow. you went there. Also, I'm recruiting Karen to help me try an Asian-style soup. It's a whole new world...

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