3 Little Jars: Winter Soups

It is the beginning of February. One month closer to summer 😉 But before summer can come along, winter needs end. As the cold swept through the East Coast, I had the idea of sharing 3 recipes in 1 post.However,with little time on my hand , I decided to close January with the Tex Mex Hash instead. My mom liked my idea of 3 in 1 and built on the idea of sharing 3 recipes that will be presented and stored in 3 Little Jars. So, every week in the month of February, I will post 3 variations of 1 thing. This week, I came up with 3 winter soup ideas in a Mason jar.

By putting them in a jar, they become portable; just throw one jar into your bag in the morning and heat it up for lunch or pour in your warm soup and take it to drink on your way to wherever. They are also very presentable so you can even gift some of your leftovers. Talking about leftovers, pour in your soup into separate jars so you can just heat up one jar at a time when you want soup, forget about heating the entire pot.

Soup 1: Coconut Carrot Soup

With carrots and a want for soup, I decided to blend the two together and make a carrot soup.My grandma would make all kinds of soups when we would visit her: carrot soup, broccoli soup, vegetable soup, onion soup. Recently, I’ve been seeing many coconut carrot soups everywhere:Saveur, 101 Cookbooks, Easy Gourmet…you name it. So I decided to join this bandwagon and try one.

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Soup 2: Garlic Soup

For christmas, I got many new books but I was most excited about the book A Kitchen in France. One cold January night, could feel a cold slip into me. While flipping through pages, I saw this soup and I knew it would boost my immune system and prevent my cold from getting any worst. This soup uses an entire head of garlic but in the favor is not too strong. It’s more of a settle hint that stays in your mouth. So if you are someone who likes garlic but not it’s pungent taste, this soup will appeal to you.2015-01-27 01.49.20

Soup 3: Creamy Broccoli Soup

With one clear soup and one orange soup, I wanted to make a soup that was on the other side of the rainbow, like green or blue. With a plethora of spinach, kale, cucumbers, avocados, and broccoli, I knew a green soup was in the menu. With a head of fresh broccoli, I decided to make this soup. Normally, broccoli soup is made with cream but I came upon this soup when doing to Martha Stewart 3 week cleanse. This healthier and lighter version of the soup makes me love broccoli soup just as much as I did before. If you could like a soup that’s broth-y and less creamy, then you don’t need to add avocado. Both ways are super yummy.

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Soup 1: Coconut Carrot Soup

Ingredients:

  • 1 tblsp avocado oil, or olive oil
  • 1/2 yellow onion, diced
  • 1 tblsp minced ginger
  • 4-5 medium carrots, chopped
  • 2 1/2 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tblsp red curry paste
  • salt and pepper

toppings:

  • chopped cilantro
  • lime wedges
  • crushed red pepper

Directions:

In a medium size pot, heat the oil over medium high heat. Add the onions and cook until translucent, 2 minutes.

Add the ginger, carrots, and 1 1/2 cups vegetable broth. Bring to a boil, then lower to simmer. Simmer for 15-20 minutes.

When carrots become tender, blend in a blender until smooth. Place the mixture back in the pot. Add the remaining broth, coconut milk and red curry paste. Stir and simmer for 10 minutes. Season with salt and pepper.

Serve with cilantro, lime and red pepper.


Soup 2: Garlic Soup

Ingredients:

  • 2 tblsp avocado oil, or olive oil
  • 1 yellow onion, finely diced
  • 1 head of garlic, finely chopped
  • 5 cups vegetable broth
  • 1 tsp dried thyme,(optional: replace with fresh thyme)
  • Salt and pepper to taste

Garlic chips:

  • 1 tblsp avocado oil, or olive oil
  • 2 garlic cloves, thinly sliced

Directions:

In a medium size pot, heat the oil over medium high heat. Add the onions and cook until translucent, 2 minutes.

Add the garlic and cook until soft, don’t let them burn, 2 minutes. Add the broth and thyme and let boil. Then reduce heat to a simmer and let simmer for 20 minutes.

In a blender, blend until smooth and liquidy. Return the soup to the pot. Let simmer for about 5 minutes.

In a small frying pan, heat the oil for the garlic chips. Add the garlic slices and let them fry until slightly golden, don’t let them burn, 3 minutes.

Serve soup and top with garlic chips and along side toasted bread.


Soup 3: Creamy Broccoli Soup

Ingredients:

  • 1 tblsp avocado oil, or olive oil
  • 1 medium yellow onion, thinly chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 head of broccoli, chopped
  • 2 cups mixed greens, washed (mix of spinach, kale, etc.)
  • 1 avocado, plus more to serve
  • salt and pepper, to taste
  • olive oil, to drizzle over top

Directions:

In a medium size pot, heat the oil over medium high heat. Add the onions and garlic and cook until translucent, 2 minutes.

Add the vegetable broth and bring to a boil. Add the broccoli and until it becomes tender, 4 minutes. Turn off heat and add mixed greens.

Let mixture cool and place in blender. Add avocado and blend until smooth.

To keep warm, place back in the pot. To serve, top with more avocado, salt, pepper and olive oil.


Bon Appétit

-Stephanie

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One thought on “3 Little Jars: Winter Soups

  1. Pingback: Tip of the Month: February 2017 | International Palate

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