3 Souper Soups, from Elyse

red-pot

 

Hearty Wheat Berries and Chard soup

Ingredients

 

1 tablespoons extra-virgin olive oil

2 stalks celery, thinly sliced

1 medium onion, diced

2 scallions, white and green parts, diced

2 carrots, peeled and chopped coarse

1 cup wheat berries, soaked for a few hours, if possible

1 tablespoon tomato paste

2 quarts vegetable broth or wafer

2 sprigs fresh thyme

A handful of chopped fresh parsley

3-4 cups of any leafy green vegetable,  such as chard,kale,or spinach cut into bite size pieces

 

Directions

 

Heat oil in soup pot. Add celery, onion and scallions, and cook over medium heat until softened, about 5-10 minutes. Add carrots, cook another 5 minutes. Add wheat berries and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds. Add water or broth, the thyme and parsley and bring to a boil. Simmer over low heat for 50 minutes.

Add spinach, and cook until just wilted (heartier leafy green vegetables will take slightly longer to cook). Remove thyme branch. Season with salt and pepper.

Roasted cauliflower and asparagus soup

 

Ingredients

 

 64 ounces low sodium vegetable broth or water

1 medium head of cauliflower, core removed, chopped into 1 inch chunks

18-24 spears of asparagus, rinsed, ends trimmed

4 medium yellow onions, peeled and cut in half, sliced into 1/4″ slices

3 Yukon Gold potatoes, peeled and cut in half,  sliced into 1/4″ slices

6 garlic cloves, peeled and roughly chopped (large chunks)

2 tablespoons olive oil, plus 2 teaspoons for asparagus, plus more for drizzling

1 tablespoon salt (plus more for asparagus)

1 teaspoon fresh ground pepper

1/4 teaspoon cayenne pepper

 

Directions

 

Preheat oven to 375 degrees F.

Layer a baking sheet with parchment paper.

In a zip-top bag or large bowl, toss cauliflower, onions, potatoes, chopped garlic with the 2 tablespoons of olive oil and salt and pepper.

Spread the coated veggies on the cookie sheet, and roast for about 35 – 40 minutes – until the veggies are soft and have browned.

Reserve about 1 cup of the onions.

To roast the asparagus, lay it out on the same prepared sheet that you used for the other veggies. Drizzle with about 2 teaspoons olive oil, and sprinkle with minced garlic, salt and pepper. Loosely toss. Spread in a single, even layer. Roast in the oven for about 15 minutes at 375. Roast the left over onions on the same sheet, separate from the asparagus,

Remove from oven.

Cut up half the asparagus and add to the other veggies.

In a large soup pot, puree the roasted veggies with the broth or water, mixing well.

Warm soup over low flame.

Add cayenne, salt, and pepper, adjust to your personal liking.

Serve soup hot or cold in bowls, topped with bits of crisped onions and asparagus spears.

South Indian Carrot and Parsnip Soup

 

Ingredients

 

1 Tbsp coconut or olive oil

2 chopped onions

6 carrots, peeled and chopped into 1-inch pieces

4 parsnips, peeled and chopped into 1-inch pieces

6 cups water or vegetable broth

6 garlic cloves, minced

1 tablespoon minced fresh ginger

2 tsp curry powder

2 tsp garam masala

1tablespoon salt, or to taste

13.5 oz can of coconut milk

 

Directions:

 

Heat the oil in a pot over medium-high heat. Sauté the onions for 5-10 minutes until soft.

Add the carrots, parsnips, garlic, ginger, curry powder, garam masala and sea salt and sauté for a 5-10 more minutes until the spices are fragrant.

Add 4 cups of water or broth and bring it to a boil. Reduce the heat and simmer for 15 minutes or until the carrots and parsnips are tender.

Turn off heat.

Blend until smooth with an immersion blender.

Add coconut milk and blend well.

Adjust seasonings to your taste.

Serve hot or cold.

This makes a thick soup. If you prefer a thinner version, add more water or coconut milk.