Now that Fall has arrived, we're craving comforting, warming soups. As a time-saving bonus, there's no better food to ensure that you get the most bang for your buck than soup. A big pot will serve your family for a few nights, and if you make a double batch, it freezes beautifully. All of these recipes are customizable to suit your kid's tastes and can be served on their own or turned into a heartier meal with the addition of a sandwich or salad. Bon appetit!
This time of year, I'm always trying to eat more healthfully and mindfully. While revisiting Gwyneth Paltrow's GOOP this week, I decided to give one of the detox recipes a go. This broccoli and arugula soup caught my eye and seemed like the perfect choice for cooler temperatures. It's easy to prep and make, and requires only a handful of ingredients.
Though I was skeptical that it would live up to my taste expectations, the puree is flavorful and warming. Its simple preparation really allows the vegetables to be the standouts, and if you're not a fan of these veggies, you can always substitute to get the flavor combination you want. Gwyneth suggests mixing it up with peas, zucchini, basil, carrots, or ginger. I love that you can customize the dish so easily. I'm really looking forward to changing up the recipe with seasonal produce and making it all year round.
Keep reading for this healthy detox recipe.
Even if you've decided to cut back on dairy, it's possible to warm up with a creamy bowl of hot soup that doesn't lay on the cream or calories too heavily. This light pumpkin-coconut bisque will curb your dairy cravings and keep you on track this Fall.
The ingredient that really makes this subtle soup stand out is the unsweetened coconut milk. Both vegan- and Paleo-friendly, this ingredient thickens things up, leaving you with the perfect (seemingly rich) texture.
Ready to grab a spoon? Keep reading for this recipe for the vitamin-A-rich soup.
It's fun to keep up with the latest trends, but I like to think that classic dishes are just that for a reason: they're always in fashion. To many, it doesn't get more classic than the grand dame of French cookery, Julia Child. So it only seems fitting to crack the spine on her seminal masterpiece, Mastering the Art of French Cooking, and get searching to find a recipe of hers to make time and time again.
Not too surprisingly, flipping through the pages of pithy prose and detailed instructions provided ample inspiration — one could easily spend a year devoted to cooking from the hefty tome — but my penchant for anything and everything soup eventually led me to settle on her classic recipe for potage parmentier (otherwise known as potato leek soup).
A few days ago, my good friend made me an incredible, soothing bowl of homemade chicken noodle soup when I was feeling sick. I swooned at the natural creaminess, intoxicating flavors, and perfectly cooked shredded chicken. She sent me home with a quart of leftovers, but I finished it fast and still craved more of this traditionally healing soup.
Although food cooked for you by other people always tastes better, this recipe is quite delicious and worthy of making for yourself, friends, and family, especially as cold season approaches.
I live on the fourth floor of an apartment complex, and countless times as I return home from work, I walk up my staircase to catch a whiff of the garlicky spaghetti sauce that my first-floor neighbor is cooking, only to go up another flight to find out that my second-floor neighbor is baking roast beef tonight. And what's for dinner on the third floor? Cumin- and coriander-heavy Indian curry, no less. By the time I reach my apartment, my mouth is salivating but my heart is heavy, for a bubbling, aromatic pot of dinner isn't waiting beyond my door . . . until now!
Slow-cooked foods are making a comeback, and for good reason: a minor investment (some models will only set you back 20 bucks), minimal prep, and an afternoon of unattended simmering is all it takes to pull together a delicious meal. The preparation for this recipe shouldn't take longer than 30 minutes, so you can easily throw it together as you're making breakfast. Let it simmer away as you go about your day, and then, as if magic, you'll return home to a powerfully intoxicating, hearty-as-hell taco soup. I promise the scent will drive your neighbors crazy. It's payback time!
I'm a bit of a soup fiend, so I devour it year round, even when temperatures spike. My secret? Instead of tucking in to a piping hot brothy bowl, I turn to luxuriously creamy chilled soups in warm weather, which provide the needed internal air conditioning. Additionally, all of these cool creations can be made ahead (excluding garnish) and enjoyed throughout the week; as an added bonus, in many cases the flavors bloom and mellow when sent to the fridge to chill out overnight.
While we typically simmer up a batch of homemade soup when a craving strikes, we turn to store-bought from time to time, particularly when we're feeling under the weather. The problem? It tends to fall flat no matter the source — whether a can, tetra pack, or the prepared foods section of Whole Foods — and tastes, well, canned. In these instances we turn to a few simple strategies to perk things up.
- Play with garnishes: Raid your pantry and crisper. Try adding a pinch of red pepper flakes, a few cracks of pepper, a drizzle of oil, a chiffonade of basil or other fresh herbs, a dollop of plain yogurt or sour cream, a handful of oyster crackers or crumbled saltines, or even a sprinkling of seeds, chopped nuts, or grated salty cheese like Parmesan. Not only do garnishes improve the soup's flavor, but they also add textural and visual contrast.
- Pay attention to the serving vessel: This may seem silly, but taking the time to serve soup in a favorite bowl or mug with proper silverware, rather than in its to-go container or a chipped bowl helps. We're visual creatures; embrace it!
- Adjust the seasoning: Soup, even of the homemade variety, tends to require a bit of tweaking to make the flavors shine. Oftentimes all a bowl needs is an extra pinch of salt, a splash of lemon juice or vinegar (try balsamic in tomato soup), or a hit of spice to take things from pathetic to palatable. Like all matters of seasoning, make sure to taste along the way.
What steps do you take to doctor up store-bought soup?
If you love a chilled Summer soup, it's time to blend up this inventive gazpacho recipe from Relish: An Adventure in Food, Style, and Everyday Fun ($28), the new cookbook from Daphne Oz (Dr. Oz's daughter!). Sweet, spicy, and refreshing, this cooling soup blends a healthy array of hydrating produce like cucumbers and watermelon with fresh herbs and the right hit of spice.
Vitamin-C-rich jalapeños get their heat from the compound capsaicin that also works to boost your endorphin levels. While you might not be smiling once you complete all the chopping this soup requires, the good news is you can prep the produce a one or two days in advance and blend it all together once you're ready to enjoy.
Keep reading to spice up your Summer supper with this gazpacho recipe.
Hot days may zap your appetite and enthusiasm to toil in the kitchen over a hot stove, but that doesn't mean that you need to resort to a bowl of cereal for dinner. Served thoroughly chilled, light, bright gazpacho is a classic Spanish solution to the dog days of Summer, and for good reason. This recipe takes a subtle twist on the tradition by adding Thai basil, ginger, and rice wine vinegar for a Southeast Asian spin on this much-beloved style of soup. Try it now while tomatoes shine; it, and any other tomato-based gazpacho, isn't worth eating in the off-season. Get the refreshing recipe.