Tag Archives: vegetarian soup

Spinach Potato Soup

sps2I think that if there is a record for the most green food ever posted on one blog, I’ve got to own it. I believe in green. I love green. I love seeing my co-workers’ faces when I pull out another green concoction. But It’s working. One woman at work has taken to adding veggies to her smoothies. I like to believe after two years of witnessing so much green in my lunch that maybe she finally relented to my subtle pressure. Will you be next?


Spinach Potato Soup
1 quart broth of choice
1 tsp or more curry powder
2 cups chopped potato
1/2 an onion, chopped, or a chopped leak
1 cup frozen spinach

1. Place all the ingredients in a slow cooker or in a stock pot and cook until the potatoes are soft. I used the slow cooker and let it do its magic on high for about 3 hours. On the stove, you will probably need an hour.
2. After the soup has cooled slightly, either blend with a wand blender right in the pot, or blend in batches in a traditional blender.
3. Serve!

There are so many possibilities with this soup. It can be made with veggie broth as a wonderful vegan soup. You can add a little cream and chicken to it. You can leave the curry out or add a lot more and have a much more exotic soup. You could some pesto when you blend it, too. So many options! I love recipes like this!

If you need an even faster version of this, find a big enough microwave safe bowl  and microwave it for about 15 minutes. Let it cool for a few minutes and blend. Super fast, tasty and healthy!


Spinach and Pear Soup

 Originally published January 14, 2013

I love this soup! It’s the perfect combination of sweet and savory. It’s lowfat, and can be made in a vegetarian version very easily.

I adapted this recipe from one I saw in a cookbook I got from my mother called “Soup and Bread,” by Crescent Dragonwagon. (I’m serious. That’s her name.) It’s a great cookbook with soup recipes that range from incredibly easy to terribly complex. This is on the easy end. My version is not exactly the same as the cookbook recipe. But the results are fantastic. And if you take it to work, you can enjoy the looks on your coworkers’ faces when they see you eating this very, very green soup.
Spinach and Pear Soup
2 cups broth of your choice
1 pear, pealed and chopped
1-2 tbsp olive oil
3 chopped scallions
4-6 cups fresh spinach
1 container of Muller Greek Yogurt with Carmelized Almonds
1/4 cup lowfat blue cheese crumbles
Peel and cut the pear and cook in the broth over medium low heat until soft.
Saute the scallions in the olive oil and add the spinach, cooking until the spinach has wilted. You’ll notice in the picture below, I didn’t bother taking the stems off. If you want to, go ahead. You’re going to puree all of this, so I don’t think it’s necessary.
Remove any overcooked bits like the one in the middle of the picture.
Allow everything to cool for 4-5 minutes. Blend until smooth and add the Muller yogurt. If you don’t have this yogurt in your store, you can add about 6 ounces of plain lowfat yogurt and a couple ounces of chopped almonds.
Add the blue cheese crumbles. Heat through and serve. You’ll get about 4 servings of soup.
I know it’s that time of year when everyone and his brother is turning to Dr. Oz’s famous Green Drink for their weight loss miracle. I don’t have a fancy blender that can handle pineapple or celery. I consider this MY green drink/weight loss miracle. It’s quite satisfying and since it has a healthy amount of fruits and vegetables, I can only guess it is nutritionally sound.
You can make this with apples, add more or less scallions, use walnuts or pecans instead of almonds. Let me know how you modified it.

Cauliflower and Spinach Soup

cssSince I learned that my nephew is vegan, I’ve been a bit more focused on making recipes he can afford, that fit in his diet so he isn’t living on Hummus made with a huge can of chick peas from Costco. And since the cold continues, I felt it was time for some more soup.

This is another soup that is smooth and very fast. I really loved it but I was alone. No one else in my home would even try it. Oh well. More for me!

Cauliflower and Spinach Soup
2 cups chopped cauliflower
1 big handful of baby spinach (about a cup, depending on the size of your hand)
1-2 cloves of garlic, crushed
4-5 chopped scallions
Broth to cover

1. Put the veggies in a two quart or larger microwave safe dish.
2. Cover with broth. I used chicken broth. Veggie broth would be good, too.
3. Microwave for 15 minutes until the cauliflower is soft.
4. Allow to cool and transfer to a blender. Blend until smooth.

This is truly a great smooth vegetable soup base. You can really do so much with it. I threw some blue cheese in my soup and garnished it with more chopped scallions. You could add some roasted cauliflower florets for more texture, pancetta, parmesan; maybe a little chicken. It was very tasty and very green, which my coworkers will tell you is my favorite food color. And since this is a smooth soup, it’s very work friendly! No slippery noodles slithering off your spoon to land squarely on your keyboard.

The bitter cold continues for several more days. That’s what we know right now. Some of you are going to get more snow. We are all tired of the snow and cold. So tired. This soup is a true snow buster because you can have it ready in record speed!

If you’re interested in some other Cauliflower Soup options, search my blog (look for the search box in the top right) for a couple more options.



Let’s Be Thankful Soup

What if this was all you had?

Most Sundays. my son grabs a can from the pantry to bring to church. Our church collects food and other things for a local shelter year round. There’s a beautiful, hand crafted wooden box in the commons. There’s always something in it. We get a warm feeling and smiles on our faces as we deposit our offerings to the community. I’m happy to teach my kids that, no matter how hard things may seem for us, there are others who are in much worse shape who we can and should help.

So let’s talk about that. What if that was you and the food you had was largely supplemented by the cans and boxes that came from the community? How would you feel? What would you make?

As you prepare for Thanksgiving this week, please take a moment to think of those who don’t have what you have. They struggle to pay their bills and feed their family. And one night this week, go into your pantry and grab some cans. With those cans, make some soup. Just dump everything into a pot and let it simmer. Don’t get fancy and add too much to it. No pesto or curry. Maybe a little chopped onion or some garlic. This is a humble soup. As it simmers, grab a book. Read aloud to your kids. If you can’t find anything, try this poem called Thanks by W.S. Merwin. 

We will be having Let’s Be Thankful Soup on Wednesday night. I hope you will consider making it too.


Creamy Soup for One

I’m sure you are familiar with all the recipes for dessert for one. There are thousands of them floating around Facebook and Pinterest. You know the gems. They show you how to make just enough fresh hot cake or brownie or blondie or whatever dessert for you and you alone.

I’ve been thinking about that concept lately and wondering how I could apply it to soup. So over the past few days, I’ve been experimenting with the proportion of broth and veggies needed to make just enough soup for little old me.

Now as it goes, this soup will take a little advance work. It can be made cold and heated in a microwave at work. But because you blend it to make it smooth, whatever veggies you use should be cooked. Without further ado, I present…

Creamy Soup for One
1 cup broth
1/2-3/4 cup cooked broccoli, cauliflower or Romanesco – I roasted mine
garlic, salt and pepper to taste
1-2 tbsp shredded parmesan or romano cheese

1. Put everything in the blender and blend away until it’s nice and smooth.
2. Heat and serve.

Seriously, that’s it. If you need to applaud me for decoding a soup recipe so you can make it just for you, feel free.

Before I go, a couple words.
Romanesco is a delightful fall vegetable that was featured in the very first recipe I ever posted. It looks like a cross between cauliflower and broccoli. Are you into math? Then this is the veggie for you! Apparently, there’s something called a Fibonacci number and the number of spirals on the head of the Romanesco is a naturally occurring one of these. So if you can find this in the store, before you cook it up, share some of its math wonder with your family. Mouths will drop.

And the other word. If you want to make this creamy soup for more than one person, use a quart of broth and 2-3 cups of cooked veggies and a half a cup of cheese. I leave the amount of garlic, salt and pepper to your taste.

I didn’t add any milk or cream to this. And if you’re vegan, you can obviously leave out the cheese and you will still have a delightful, creamy soup. I think this can work with potatoes too. Let me know what veggies you try with this.