Garden Soups

SoupsgardenSoups transform garden produce in the freezer into extravagant lunches from little effort. Companion veggies you love that fit well together, choose favorite spices or herbs, a broth of your choice. Cook until soft and blend. Lunch is ready. Here are two soups: one based on cauliflower, the other on winter squash.

Winter Vegetable Soup

  • 2 tab. Olive oil
  • 1 leek, chopped
  • ½ cup minced ham (optional)
  • 1 clove garlic, mashed
  • 3 carrots, peeled and chopped
  • 2 turnip roots, peeled and chopped
  • 1 head cauliflower, any color, chopped
  • 1 quart of water or stock, or bouillon cube added to water
  • salt and pepper to taste.
  • Dollop of cream or sour cream or coconut cream

Slowly cook the leek, ham, garlic, carrots, turnip roots and cauliflower in a large saucepan until all are limp and soft. Blend in a food processor until they are smooth and return all to the soup pan. Add the broth, salt and pepper. Heat. Just before serving, add the cream or sour cream.

This soup can be altered to fit other cuisines. For Indian tastes, add curry and turmeric. For Italian, add grated Parmesan cheese. For a Southwestern touch, add Pepper Jack Cheese and chopped chilies of your choice.

Spicy Winter Squash Soup

  • 1 medium butternut or other winter squash, peeled and cubed
  • 1 leek, chopped
  • ½ cup minced ham (optional)
  • 1 clove garlic, mashed
  • salt and pepper to taste
  • ½ teaspoon of curry powder and turmeric and cayenne pepper (optional)
  • 1 tablespoon of chutney
  • Squeeze of orange juice
  • 1 quart of broth, water or water with bouillon cube added
  • Dollop of cream or sour cream or coconut cream

Slowly cook the squash, leek, ham and garlic. Blend in a food processor and return to the soup pot. Add the spices and chutney. Taste and adjust as needed. Add the cream just before serving.