It’s Soup Season!
by Loree Dowse | October 2017
The days are getting shorter, and the nights are getting chillier. It’s definitely feeling like Fall here in the Salinas Valley. Well, as much as it does here in our temperate California climate…but hey, we’ll take what we can get.
One of our favorite Fall/Winter meals is soup. Full of lots of fresh vegetables, of course. A fragrant pot of soup is so great for so many reasons: it’s cozy, it’s filling, it feeds a crowd, and you can make it ahead so it’s even better the next day. Plus, if you include plenty of vegetables, pulses and hearty whole grains you’re getting a big nutritional bang in your bowl for not a lot of calories (just keep that splash of cream or handful of cheese in check). Our favorite thing about soup? You usually can throw it together using just one pot. Less dishes always makes for a more delicious meal, we say.
Here’s a list of some of our favorite veggie soups. So put the grill tongs away and drag out that big 7-quart pot, because soup’s on!
Featuring our Organic Broccoli & Carrots, this satisfying soup is like a really good baked potato without the carb-guilt of the spud. Dig in and fill ‘er up.
Peeling, seeding and cubing a butternut squash can be a bit of a drag. That’s just one of the reasons we love our Butternut Squash Zig Zags so much. They’re also a fun, kid-friendly cut and their size makes them perfect for roasting, adding to vegetarian enchiladas, or throwing into a pot of soup. Along with kale, cannellini beans and Israeli cous cous, this recipe is fall lunch perfection.
By roasting the two main ingredients in this soup, you’re changing its flavor for the better. The garlic gets a creamy sweetness to it, while the cauliflower earns more depth and earthiness. Our favorite way to puree a soup? Without a doubt, a stick blender. You don’t have to transfer boiling liquid into a regular blender or food processor, and your soup will be silky smooth in about 15 seconds.
Take your traditional beef and barley soup up a notch with our Vegetable Medley, and you won’t be hungry for days. Ladle this one out for a lazy afternoon of football-watching.
The smoky heat from the chipotles are a perfect foil for butternut squash’s sweetness. If you’re worried about too much spice, start small with the amount of chipotle you put in, and build up from there. As with salt, you can always add, but you can never take away. This soup freezes really well – make a double batch: one to get you through this week and another to pull out next month.
Looking for more one-pot warmness? Check out our Girlfriends Guide – Soup Edition for more downloadable soup recipes.