I love Miso soup! I bought a ton of seaweed and shitaki mushrooms last spring and have been on a huge miso soup kick ever since then. I usually fry some tofu while a bunch of mushrooms are steaming then toss in the miso and let it dissolve after I turn the water down. I usually keep it simple but sometimes add other veggies to it.
Another favorite of mine is thom kha gai thai soup by simmering a ton of ginger, onions, garlic, cilantro, lemon grass, straw mushrooms and if i can find it galangal (i think i spelled that wrong) in water with a litlte curry (i add more to mine so my kids dont get theirs too spicy) then when all the veggies are nice and soft I add a jar of coconut milk (not the drinking kind but the kind in a can).
I also like to make curry soup with gram marsala and a random assortment of veggies and a meat substitue of some type.
Today we had sauteed veggies and udon noodles with miso broth... I love soups in the winter
This 'Green soup" is really good and my son loves it.
6 1/2 cups vegetable broth, divided
1 large leek, white and light green parts only, sliced
2 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
2 cups coarsely chopped broccoli florets
2 tablespoons chopped fresh chives
Heat 1/2 cup broth in a large pot over medium-high heat. Reduce heat to medium, add leek and cook, stirring often, until tender, about 6 minutes. Add remaining broth and potatoes and bring to a boil. Stir in asparagus and broccoli and return to a boil. Reduce heat to medium-low and simmer gently until vegetables are tender, 15 to 20 minutes. Remove pot from heat and set aside to let cool slightly. Carefully transfer soup to a blender and purée in batches until smooth.
It freezes well too.
We also love chili. We eat that a lot in the winter.
homemade chicken noodle soup. I wait until split chicken breasts are on sale. Fill a large pot about 3/4 full of water. Add cut up carrots, celery and an onion. Dump a nice handful of italian seasonings in and some sea salt and pepper. A couple of turns of EVOO and add the chicken breasts. Boil for ten minutes and then simmer for about 40 minutes. Remove the chicken, bring back to a boil (add extra water if needed) and add pasta to cook. Shred the chicken and add back to the soup when the pasta is tender and serve. Easy, yummy and best of all CHEAP!
This is so good. It's super-easy and can be done in 30 minutes flat. We often add a parmesan rind to the soup for additional flavor, but it's still excellent without it.
But DH and I LOVE kale, white bean, soysage, and potato soup. I don't have a recipe i just throw it together but it is amazing especially if you put just a drizzle of balsalmic in at the end. YUM!
Corn Chowder is super yummy and can easily be veganized if wanted. I just do two cans of creamed corn, potatoes, onion and evaporated milk. Plain hemp milk is a good vegan substitute as well. Let it cook until potatoes are soft and then top with fake bacon bits. Easy and a real comfort food kind of soup.
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