As it gets colder outside, the thought of being warmed up by a nice bowl of soup is perfect! Here are some really easy and healthy soups that you can make at home.
Warm Autumn Soup
Ingredients:
-1-2 sweet potatoes (depending on size)
-1 butternut squash
-1 can of pure pumpkin
-1 can of chicken broth (low sodium)
-1 tbsp flour or corn starch
-1-2 tbsp molasses (as preferred)
-Salt and pepper to taste
-Some cayenne pepper to taste
-Any cinnamon, nutmeg, allspice to taste
Directions:
Peel the sweet potatoes and cut them into half inch cubes. Peel the squash and remove the seeds, then cut into half inch cubes. Cook the sweet potatoes and squash (you can microwave them at this point for faster preparation) until they are soft. Place them in a blender and puree. Then, in a large pot on the stove, combine the pureed sweet potatoes and squash with the pumpkin, chicken broth and molasses. Heat on medium, stirring often. Use flour or corn starch to thicken the soup as needed. Season to taste!
You can top your soup with some plain yogurt or toasted pumpkin seeds if you like.
Minestrone
Ingredients:
-1 tbsp of olive oil
-1/2 onion, chopped
-1 stalk of celery, chopped
-1 carrot, chopped
-1/2 pound of string beans, chopped into one inch length
-1/2 can of chick peas (drained)
-1 clove of garlic, minced
-Salt and pepper to taste
-1/2 can of white kidney beans (drained)
-1/2 can of crushed tomatoes
-2 cups of low sodium vegetable or chicken broth
-3 basil leaves
-Smaller pasta like pastina, orzo, elbows, etc. (for serving)
-Pecorino Romano (for serving)
Directions:
Heat olive oil on medium in a large pan. Chop the onion, celery and carrot, and cook in pan with olive oil until they start to soften. Then add your string beans, chick peas and garlic. Cook them until the chick peas and beans start to soften. Add a little bit of salt and pepper. Transfer the veggies to a large pot and add the beans. Heat for a few minutes on medium. Then add the crushed tomatoes and a little more salt and pepper, and cook for five minutes. Next, add the broth and chopped basil leaves. Simmer everything together for about 30 minutes. Always taste it to make sure it is seasoned to your liking. When you are ready to serve the soup, cook your pasta on the side until al dente. After you drain it, add desired amount of pasta to a bowl and add some soup on top. This ensures that your pasta doesn’t soak up too much liquid from the soup and also allows you to be sure that the pasta will not overcook.
Top with cheese if you’d like and enjoy!
~ Katrina
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