Soothing Soups

Soup is one of my favorite things to cook. I always make a pot on the weekends and have it in the fridge or freezer for the week. I find soup to be extremely soothing, especially after a crazy day when you are feeling exhausted and don’t feel like pulling together an entire meal. What I love about soup, especially these recipes, is that it is such a simple way to have a complete meal. These three recipes have been in my rotation for the last couple of months and are absolutely delicious. Depending on my hunger level, I sometimes serve them with a tossed salad, or grilled whole-wheat pita bread. They can also be incredibly satisfying on their own. Give these cozy recipes a go. You’ll be so glad you did!

Comforting Butternut Squash Soup

1 medium butternut squash peeled, seeds removed & cut into cubes
1 large onion peeled and chopped
2 tablespoons extra virgin olive oil
32oz organic (low sodium) chicken broth
2 bay leaves
1 tablespoon of 0% fat free greek yogurt

  • Take one medium butternut squash and peel. Scoop out the seeds from the middle of the squash; slice long ways then dice into small cubes.
  • Sauté one large diced onion in 2 tablespoons of olive oil.
  • Once the onions have softened add the squash and bay leaves.
  • Once the squash begins to break down, add the chicken broth. Wait for the soup to boil then reduce to simmer and cover.
  • When the squash is fork tender, remove the bay leaves and blend. I use an immersion blender, but if you don’t have one, wait for the soup to cool then pour into blender and puree.
  • Serve with a dollop of 0% fat free Greek yogurt. Chopped scallions make a really nice and tasty garnish. Salt and pepper to taste.

Rustic Lentil Soup

1 cup lentils
2 tablespoons of extra virgin olive oil
1 medium onion sliced
3 minced garlic cloves
2 large diced carrots
2 large celery stalks diced
2 cups organic vegetable broth
2 bay leaves
1 tablespoon mild curry powder (the yellow one)

  • Rinse lentils and set aside
  • Add the roughly chopped onion, carrots, celery, and garlic to the pot and sauté until tender in 2 tablespoons of olive oil
  • Pour the lentils into the pot and stir, add in the bay leaves and curry powder
  • Once the lentils are mixed with the veggies and seasoning, add the vegetable broth
  • When the soup begins to boil, reduce to a simmer and cook for 20 minutes
  • Salt and pepper to taste, ready to serve.

Cream-less Cream of Asparagus Soup

1 pound of asparagus, ends removed and cut into one-inch pieces
1 large leek, ends trimmed and sliced into half-moons
2 medium Yukon gold potatoes, cuts into cubes
2 tablespoons of extra virgin olive oil
32oz organic (low sodium) chicken broth

  • Rinse the cut asparagus and set aside
  • Slice the leeks down the middle then into half moons. Rinse well.
  • Peel and dice 2 Yukon gold potatoes
  • Add the leeks and potatoes to the olive oil and sauté in pot until the potatoes begin to break down.
  • Add in the asparagus and stir with other vegetables.
  • Add the chicken broth. Once the soup begins to boil, reduce to simmer and cover.
  • Let soup cook for 20 minutes. Then blend with immersion blender or puree in traditional blender.
  • Serve hot, salt and pepper to taste.