Winter Warmers: Super Soups!
With temperatures set to take a dive, it’s the perfect time for a hearty bowl of soup. If your recipes tend to be tried and true, here are a few more unusual soups to warm you up this winter (including some favorites from the Co-op Deli).
- Hungarian Mushroom Soup – This earthy mushroom soup combines the tang of sour cream and lemon with the complex flavors of paprika and dill.
- Peruvian Quinoa Soup – This simple quinoa soup is tasty, healthy and satisfying; it makes an easy addition to your soup repertoire.
- Wild Rice Mushroom Soup – This more nuanced version of classic wild rice mushroom soup is flavored with thyme, white wine and a host of veggies.
- Mulligatawny Soup – This famous, rich and warmly seasoned Indian soup is deliciously comforting and easy to make.
- Spicy Pumpkin Soup – Creamy pumpkin soup is spiced up with jalapenos and a refreshing dollop of chipotle sour cream.
- Three Sisters Soup – The Three Sisters—corn, squash and beans—was a Native American growing technique that capitalized on the strengths of each individual ingredient. Cooked together they make a great soup that is popular with vegetarians and vegans.
- Sausage, Kale and Potato Soup – Italian sausage infuses this simple soup with flavor, and you can choose hot or sweet sausage, depending on your taste for heat. It all comes together in under 30 minutes, and is even better after a day or two in the refrigerator.
- Creamy Carrot and Coconut Milk Soup with Thai Red Curry – This soup is filled with the sweet flavor of carrots. Thai curries are chile paste blends, so their flavors are complex and spicy. Use a little or a lot depending on your preference.
- Miso Soup with Variations – Sushi has a strong following in America, but Japan’s most popular soup, Miso Soup, has gotten far less attention. And that’s a shame because this simple, delicious and versatile soup has so much to offer.
- Split Pea Soup with Rosemary – Put a pot of split peas and fragrant rosemary on the stove and you will feel warmer just knowing dinner is on its way. Split peas cook more quickly than larger beans, and you don’t have to soak them to speed them up. Don’t add the wine until the peas are soft; the acids in the wine will keep them from becoming tender.