Recipes: November 2005 Archives

I don't know about you, but I just got out my flannel sheets for the season, and after a long summer of showers I've been taking long hot baths. Yep, it's nearly winter again, and it's cold out.

All summer long all I wanted to eat was salads, salads, and more salads, but when the weather turns I'm ready for something more comforting. That's right: it's soup weather! Hooray!

There are few things more satisfying to cook and eat than soup. It's easy, warm, and it fills you up. If you make a big pot, you have dinner for a week. If you make a hearty batch, all you need is some bread and cheese, and you've got a great dinner. It's also a fantastic way to use up all the various vegetables you have on hand.

There are many great soup recipes out there in the world (here are just a few to start you off). If you're tempted to try your hand at improvising, though, soup is a great place to try cooking without a safety net.

Nearly all the soups I make go something like this:

1. Saute onions
2. Add garlic, 2 bay leaves and spices/herbs and cook 30 seconds
3. Add vegetables and/or cooked beans, and broth or water
4. Simmer until all ingredients are tender
5. Puree all or part of the soup if desired
6. Adjust seasonings
7. Eat and enjoy!

In terms of seasonings, here are some basic ideas to use on nearly any combination of vegetables:

• African peanut soup: cayenne, fresh ginger, tomato juice, & peanut butter (great with cabbage and sweet potatoes)
• Middle Eastern lentil soup: cayenne, rosemary, tomato paste, & lemon with lentils and spinach
• Italian minestrone-style soup: Olive oil, balsamic vinegar, rosemary, and garlic with tomatoes and other fresh vegetables; throw in some small uncooked pasta near the end and simmer till done, then serve with parmesan cheese
• Indian dal: coriander, cumin, fresh ginger, fresh green chili, & fresh cilantro with any split peas or mushy lentils
• Eastern European soup: dill, paprika, lemon juice, sour cream (especially good with mushrooms and root vegetables)
• Creamy squash soup: honey, cream, & cloves pureed with roasted or simmered squash or pumpkins (or a mix of squash, potatoes, and other root veggies)
• Black Bean soup: cumin, red pepper flakes, & cilantro, served with sour cream and limes

Don't be afraid to make it salty enough, and when you're adjusting flavorings be sure to keep in mind that a bit of acid balances most soups (adjust by adding balsamic vinegar or lemon juice). If you're going for frugality, dried beans take longer and are a bit of a hassle, but they're so cheap they might as well be free. If you have some cooked pasta or grains you could consider adding that at the end as well. Finally, don't be afraid to experiment; if you don't like it there's always a new pot to fill tomorrow.

If you follow these rough steps, you should end up with a tasty pot of warm, comforting soup that will make you glad it's finally winter again. Good luck!

Photo courtesy Heidi Swanson