Clean out the Fridge Soup

 

Slow Cooker Pesto Minestrone

 

Carrot Dill Soup

 

Curried Carrot Coconut Soup

 

Meatless Minestrone

 

Slow Cooker Corn Chowder

 

Tasty (and easy) Mushroom Soup

6 cups sliced mushrooms

2 cups chicken broth

½ cup chopped onion

¼ tsp thyme

¼ tsp pepper

¼ tsp salt

3 tbsp butter

3 tbsp flour

1 cup milk (or half and half cream)

2 tbsp sherry (optional)

Fry onions in a tsp of oil in a large saucepan until translucent – 5-7 minutes.

Add chicken broth, sliced mushrooms, thyme, pepper and salt. Bring to boil, then turn heat to medium low, boiling gently for 10 – 12 minutes, until mushrooms are tender.

Using a hand immersion blender (or by placing mixture in a blender once cup at a time), puree the mixture. Try to leave some larger pieces of mushrooms for contrast in overall soup texture.

In a small saucepan, on medium heat, melt the 3tbsp butter until almost brown. Whisk in the 3 tbsp flour to form a paste. Continue stirring for 2 minutes, making sure not to let the paste brown.

Whisk in the milk (or half and half cream).

Add the paste to the mushroom mixture, stirring constantly until thickened. Add more milk or chicken broth if mixture is too thick and a thinner consistency is desired.

Add sherry (optional).

Enjoy!!

Submitted by Josy Burrough

 

POTATO SOUP

3 potatoes chopped

3 cups clean chopped leeks

1 stalk celery chopped

1 large carrot chopped

4 tablespoonfuls butter

2 tsp salt

½ cup stock

3 cups milk

marjoram, thyme, basil, pepper, to taste

Chop first 4 ingredients and put in pot with salt and butter

Cook till butter melted and potatoes are slightly browned.

Pour in stock, heat till boils.

Simmer for 20-30 minutes until potatoes tender

Put in blender (1/2 full) with milk and blend until smooth

Put back in pot, add seasonings and stir.

Warm and serve.

Recipe from Maura Good

Roasted Sweet Potato and Garlic Soup

 ROASTED SWEET POTATO & GARLIC SOUP

Ingredients:                                

Large sweet potatoes, roughly chopped

(about 5 cups)

1 head garlic, peeled

1 medium onion, chopped (about 2 cups)

½ Tbsp. of coconut oil, melted

½ tsp of kosher salt, plus more to taste

1 tsp of ground turmeric

Cayenne pepper (optional)

Juice of half a lime

1 Tbsp. of olive oil

2/3 cup chopped cilantro leaves

Preheat oven to 400F.  On a baking sheet, toss sweet potatoes, garlic and onion with coconut oil and salt.  Bake until soft and golden, about 30 to 40 minutes.

Transfer roasted vegetables to a blender.  Add 4 cups boiling water, turmeric, cayenne (if using), lime juice, and olive oil and puree until smooth.  Season with salt to taste.  Add cilantro and pulse to just incorporate (do not blend, or soup will turn a muddy colour).  Serve hot.  Soup can be stored in an airtight container in the fridge for up to 4 days.

This recipe is courtesy of Sylvia Chabot and was featured in Soup for Supper, a cookbook compiled by St. Joseph Social Justice Committee in 2017.

 CARROT SOUP

1/4 cup butter

1 medium onion

1 garlic clove

1/4 cup rice

1 1/2 cups sliced carrots 

Salt

Parsley

1500 ml low sodium chicken broth or vegetable broth

Melt butter.  Sauté onion and garlic.  Add broth, carrots, rice salt and parsley.  Bring to a boil; cover and simmer 20-25 minutes until carrots are tender.  Blend with a blender or with a hand blender until smooth.

Makes 6 servings.

I use the readymade puree or minced garlic.

Thank you to Mary Marcotte