You may say whatever you like but summer is not over, just yet anyway. I will concede it might be cooling down and the sun is starting to set a bit earlier, but that’s as far as I’ll go. With farm stands bursting at the seams with hearty vegetables I suppose it’s time we have that heart-to-heart about soups.
I’m a soup lover (I’m also a closet donut lover. Achenbach’s peanut butter Long Johns to be exact). Soups are the most cost-effective, timesaving, party-centric and flavorful way to eat well. A little bit of a whole food ingredients go a long way in servings and in saving money. One pound of butternut squash and eight ounces of dried beans stretches the Moroccan Strew into several satisfying servings. Double batch your soup and freeze the extra servings for lunch or dinner in a pinch. Host a game day or girls night in with either of these soups. Serve with a simple mixed greens salad, cheese and bread and you’ve got it made.
I was torn about which two soup recipes to share with you. I could go on and on for days with soup recipes. I put the options up for my Facebook followers to help me choose. We narrowed it down to the Moroccan Stew and Lemongrass and Coconut Curry. I’d suggest serving with a simple flatbread. Here is a ridiculously simple, chewy Roti Flatbread recipe not dependent on fussy yeast. (Yes yeast, I called you fussy and now I have a fall back flatbread recipe perfect for when you decide to act out!)
If you are interested in a “3 Savory Seasonal Soups cooking class,” I’ll be teaching at Zest!, in Lititz on Nov. 4. Never miss a class, recipe or local food event by signing up for my monthly newsletter on my website.
Keep wearing your white pants and peep-toe pumps or sandals with pride or until your toes get too chilly! Happy soup cooking!
Moroccan Stew
Recipe and photos: Phoebe Canakis, Phoebe’s Pure Food llc
Vegan, vegetarian or gluten-free optionalServes 8-10
This soup will fill your home with an amazing scent and is lovely served with naan or pita bread. Use this fuss-free recipe for Roti Flatbread. A bowl is enough for a filling meal and best when shared.
Ingredients
Spice blend
- 2 teaspoons turmeric
- 2 teaspoons powdered ginger
- 1 1/2 teaspoon sweet paprika
- 1 1/2 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Soup
- 3 Tablespoons extra virgin olive oil
- 4 stalks (1/2 pound) celery
- 2 cups (8-10 ounces) chopped onion
- 4 cloves garlic, peeled and chopped
- 12-16 ounces butternut squash/sweet potatoes, peeled, seeded and cubed
- 6 cups low-sodium vegetable broth (gluten-free optional)
- 1 (28-ounce) can diced tomatoes
- 8 ounces split yellow lentils/peas
- 2 Tablespoons lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Combine all the spice ingredients.
- In a 3-quart pan, gently simmer the spice blend with olive oil for 1 minute, stirring.
- Turn the heat up to medium. Stir in celery, onion and garlic. Sauté for 8 minutes. 4 minutes into cooking, add the squash. Stir frequently for the remaining 4 minutes.
- Add the broth, tomatoes, lentils and lime juice to the onion mixture. Bring to a boil, cover and reduce to a simmer. Cook for 30-40 minutes, until the beans have softened. Stir in the cilantro just before serving.
Lemongrass and Coconut Curry Soup
Recipe and photos: Phoebe Canakis, Phoebe’s Pure Food llc
vegan, vegetarian or gluten-free optionalServes 4-6
If you prefer to serve as a non-vegan soup substitute the tofu with raw, deveined shrimp or shredded, pre-cooked chicken. Curry paste is easy to locate in the ethnic section of any grocery store. It is not to be confused with curry powder. Curry paste is often sold in hot or medium spice. Try the medium spice first.
Ingredients
- 2 Tablespoons extra virgin olive oil or organic, raw coconut oil
- 2 Tablespoons curry paste
- 2 (8-inch) stalks fresh lemongrass, cut in half
- 3-inch, finger thickness fresh ginger, peeled and cut into strips
- 4 cups low-sodium vegetable broth (gluten-free optional)
- 1 (14-ounce) can coconut milk
- 2 Tablespoons lime juice
- 1 1/2 Tablespoons soy sauce (gluten-free optional)
- 8 ounces exotic mushroom blend or shiitake mushrooms, thinly sliced
- 7 ounces extra organic tofu, cut into small cubes
- Lime wedges, garnish
- Chopped cilantro, garnish
Instructions
- Gently simmer the curry paste with the olive oil for 1 minute.
- Add the lemongrass, ginger and broth and bring to boil. Reduce heat to low simmer, cover and cook for 25-35 minutes.
- Remove the lemongrass and ginger from the broth and discard. Stir in the coconut milk, lime juice, soy sauce, mushrooms and tofu. Bring heat back to a gently rolling simmer, cover and cook for 20 minutes.
- Serve with lime wedges and cilantro garnish.
