Category Archives: Soups and Stews

Souped Up Potato Soup

When time permits on the weekend, I fill my oven one or twice with roasting veggies.
Potatoes, carrots, parsnips, cauliflower, fennel, tomatoes, garlic, onions, squash; nothing is off limits.
Though I have tried broccoli and didn’t care much for it crispy.
When done, I stick them all in the fridge and pull them out during the week for dinner or lunches. Who ever said you have to cook veggies immediately before eating? It’s great having all those choices ready to go.

This soup went together in a snap because I had everything cooked and ready to use. As you know, I’m always looking for a way to extend foods by sneaking in some veggies and this was no exception.

Roasted Potato and Cauliflower Soup

1 1/2 C cubed roasted potatoes (use Yukon Gold or Red potatoes and leave the peel on)
1 1/2 C roasted cauliflower (I promise, the kids won’t even know it’s in there)
1/2 a large Vidalia or Mayan onion, chopped
4 cloves roasted garlic
3 C chicken broth or stock
1 to 2 C low fat milk (go ahead and use something richer if you can afford the calories)

Sweat the onions in a bit of olive oil and add the garlic, cook til onions are translucent.

Add the potatoes and cauliflower, then the chicken broth.
Simmer until veggies are quite tender.

Now give it a whizz it with an immersion blender. Add as much milk or cream as you like for desired thickness, blend until smooth. Add salt and pepper to taste.

This gave me a quart of rich, filling, warm yumminess to have for lunches this week and another to put in the freezer for later this winter. Weight Watchers folks can have a cup for 4 points!


Everyday Mushroom Soup

This one is quick enough for any day of the week. Since I work at home when I’m not traveling, I have the luxury to – and burden of – making my lunch every day.
You hardly need a recipe for this.
Mince a shallot or two and sauté in a tiny bit of olive oil. Add 8 oz of sliced mushrooms. Any kind. I like to use a blend to get more depth of flavor. Sauté until the mushrooms start to get tender. Add salt and pepper to taste. Sprinkle a little thyme or rosemary on it.
Transfer to a saucepan and add four cups of chicken or vegetable broth. Simmer until the mushroom are soft and add a cup of milk, or some cream. I use low fat milk so I don’t get fatter. Let that warm up and enjoy with a few croutons and maybe a sprinkle of grated cheese.