Souper suppers: Satisfying soup recipes

Quinoa and chickpea soup

Serves 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 1 bunch chard, trimmed, leaves chopped
• 1 cup quinoa
• 6 cups vegetable broth
• 1 (16-ounce) can chickpeas, rinsed, drained
• Salt and freshly ground black pepper
• Freshly shaved Parmesan cheese

Directions

1. Heat oil in a large pot over medium heat. Add onion and carrots and cook, stirring often, until onion is translucent. Add garlic and cook, stirring often, until fragrant.
2. Add chard and cook, stirring often, until leaves start to wilt.
3. Add quinoa and broth, stirring to combine. Increase heat and bring to a boil. Reduce heat to medium-low and cover pot. Cook for 10 minutes.
4. Stir in chickpeas and simmer for 5 minutes. Season with salt and pepper.
5. Serve hot garnished with cheese.

Spicy tomato soup

Serves 6

In the winter, this warm and spicy soup hits the spot after a long day of snow play. Serve it as a side for grilled cheese sandwiches made with pepper jack cheese for an extra helping of heat.

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 2 jalapenos, finely chopped (remove seeds for less heat)
• 4 garlic cloves, minced
• Salt and freshly ground black pepper to taste
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 2 (15-ounce) cans fire-roasted diced tomatoes
• 1 bay leaf
• 3 to 4 cups vegetable broth
• 1/4 cup finely chopped fresh cilantro
• Sour cream

Directions

1. Heat oil in a large soup pot over medium heat. Add onion, celery, carrots, and jalapenos. Cook, stirring often, until vegetables are soft.
2. Stir in garlic and cook for 1 minute. Season with salt and pepper, cinnamon, and cloves, stirring to combine.
3. Add tomatoes, bay leaf, and broth, stirring to combine. Bring to a boil then reduce heat to medium-low and simmer for 20 minutes. Stir in cilantro and remove from heat.
4. Use an immersion blender to puree soup until desired consistency (I prefer a chunkier consistency).
5. Ladle soup into bowls and swirl a dollop of sour cream on top of each serving.

Quick chicken vegetable soup

Serves 8

Rotisserie chicken makes this filling chicken soup a quick and easy dish.

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 carrots, chopped
• 1 large red bell pepper, seeded, chopped
• 2 garlic cloves, minced
• 1 bunch spinach, stems trimmed, leaves chopped
• 8 cups chicken broth
• 1 cup orzo pasta
• 2 teaspoons Italian seasoning
• 2 to 3 cups shredded cooked chicken (without skin)
• 5 to 6 fresh basil leaves, rolled tight, thinly sliced crosswise
• Crumbled feta cheese

Directions

1. Heat oil in a large soup pot over medium-high heat. Add onion, carrots, and bell pepper and cook, stirring often, until vegetables are tender.
2. Stir in garlic and cook for 1 minute. Add spinach and cook, stirring often, until it starts to wilt.
3. Add broth, pasta, and seasoning and bring to a boil. Reduce heat to medium-low and cook, covered, for 10 minutes.
4. Stir in chicken and continue to simmer for 5 minutes. Stir in basil and remove from heat.
5. Ladle into bowl and garnish with feta to serve.

More winter soup recipes

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