I've been on a soup making kick lately. It all started because I wanted to make authentic Italian food and there are a lot of soups. I made a curried butternut squash soup which upon reading the intro is not actually Italian. The author included it because " it is a favorite of mine". The book is called the New Italian Cooking. I guess this is from the "new" part.
It was delicious but I still hadn't made an authentic Italian soup, so I picked a Minestrone. I made a vegetarian version from Genovese, but the broth was missing something.
So then I decided to make Carrot Ginger Soup from PeerTrainer. However, she doesn't have the recipe written out, it's all in youtube videos that are long and unedited. So I wrote up the recipe here: Carrot and Ginger Soup. The PeerTrainer lady says it's her favorite soup of all time. I did not like it at first so I added a lot more ginger and onions and it's growing on me. The spice is nice and it is very healthy.
The lady does points out you have to replace old not so healthy recipes with healthy recipes or you won't be able to successfully change your diet. I believe this to be true. I'm working on developing a set of recipes that fit into my new food mantra. After processing the carrot ginger soup in four batches through my food processer, it reconfirmed my desire for an immersion blender.
Then Miranda posted about split pea soup over on her blog An Austin Homestead. I love yellow split peas. I used to make them for us all the time when we lived in Panama. They taste so rich and buttery. So I updated my recipe and made a healthier version with no oil and some chard and carrots thrown in. The yellow split pea soup with carrots and chard might be my favorite soup I've made so far. Soup has a lot of things going for it:
- Can be made in large batches
- Adaptable, flexible recipes
- Can mix in lots of healthy vegetables
- Doesn't have to have meat
- Filling and warm on a winter's night
- Freezes and reheats well
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