Tag Archives: soup

Italian style Potato & Escarole Soup

I am in love with this new cookbook I recently purchased.  Wild About Greens by Nava Atlas

I don’t think there is anything in this book I’m not excited to make.  I love escarole and I love soup this time of year so when I saw this recipe – had to try it!

I use a slotted spoon to take out the potatoes, carrots, and chickpeas for Olivia.  And I finely chop the escarole before adding it to her plate.  Sprinkle a little nutritional yeast on top to add a little cheesy flavor.

Ingredients:

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 6 medium or 4 small potatoes (russet or golden), peeled and diced
  • 2 medium carrots, peeled and chopped
  • 1 32oz box of low-sodium veg broth
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1 can chickpeas or cannellini
  • 1 medium head of escarole, chopped and rinsed really well (this would also work with any other type of green)
  • 1/2 cup fresh parsley
  • S & P to taste
  • Tamari sauce to taste (I added to recipe b/c I thought it could use a bit more flavor).  Braggs Liquid Amino would work too.
  1. Saute onion in oil or water until soft.  Add garlic and saute a bit more
  2. Add potatoes, carrots, broth, basil, thyme, and two cups water.  Bring to boil, then cover and simmer until potatoes are soft (about 20 min)
  3. Stir in the chickpeas, escarole, tamari if using, and half of the parsley.  simmer until escarole is tender (8-10 min)
  4. Mash some of the potatoes to thicken the soup some.  Stir in remaining parsley, salt & pepper to taste.

Enjoy!

 

[Kim G]

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Garlic & Greens Soup

This recipe comes from Colleen Patrick-Goudreau (http://www.compassionatecook.com/).

I make this whenever any of my family feels a cold coming on and it nips it right in the bud!

  • 1 whole head garlic, minced
  • 1 onion, minced
  • 1 bunch greens (kale, collards, spinach, etc)
  • 3-4 potatoes, cubed
  • 8 cups veg broth or water with bouillon cube
  • 1 can cannellini beans (beans aren’t a part of the original recipe – I added for a dash of protein)
1.  Saute the onion & garlic
2.  Add potatoes and broth, simmer for a bit
3.  Add greens & beans until potatoes are soft
4.  Salt to taste
5.  add 1T of rice vinegar to bowl when serving & sprinkle a little nutritional yeast on top
 
Crusty bread is a must!  I put cubes of bread on Olivia’s plate to soak up the broth since she doesn’t do well eating soupy liquids yet.
 
[Kim Gillespie]

Barley Butternut Squash Soup

Now that the weather’s getting colder, it’s time for some tasty soups to warm me up after playing outside. Substitute vegetable broth for the chicken broth to make it vegetarian.

Ingredients:

1/2 cup barley

2 tbsp. unsalted butter

1 onion, finely chopped

3 lbs. butternut squash, peeled, seeded, cut into 1 1/2 inch pieces*

5 cups low sodium chicken broth

2 sprigs thyme

pinch nutmeg

1/4 cup cream

*I don’t weigh my squash. I used 1 large squash for this recipe, and put as much as I could in the pot, allowing for it to be covered by the broth.

Directions:

1) Bring a small pot of water to boil, then add barley. Cook until tender, about 30 minutes. Drain and set aside.

2) Meanwhile, melt butter in large Dutch oven over medium heat. Saute onion until softened.

3) Add butternut squash, broth, thyme, and nutmeg and bring to simmer. Cover and simmer until squash is tender, about 20 minutes.

4) Remove thyme sprigs. Purée in blender or food processor to desired consistency. If you want some chunks and texture to your soup, just a few quick pulses will do.

5) Return to pot. Put on low heat, stir in cream and cooked barley. Add additional broth/water if needed. Salt and pepper to taste.

Can be frozen in ice cube trays for quick and easy baby/toddler size meals.

This recipe is adapted from America’s Test Kitchen’s, “Butternut Squash Soup.”