I have been fantasizing about soup non stop lately.
Not that kind of fantasizing, what kind of pervert do you think I am?!
Soup is my favorite food group. Okay, technically not a food group, but by golly it should be! It should be deemed “the comforting yet nutritious food group.” And, we would all eat it and be merry and warm inside.
There are so many reasons soup is the best thing since bread (period, sliced or not bread rocks):
- It can be an entire meal, or just a starter
- Very little time or culinary prowess necessary to make tasty sustenance
- Healthy (well, unless you’re pouring in the cream, but I generally stick to broth based soups)
- Soup freezes well
- It’s like a big bowl of love in your tummy.
Okay, maybe a the last one is a bit dramatic, but I’m a soup fan.
Now that there’s a little crispness in the air I can finally break out the soup pot and start simmering.
First thing I did when I got home today was softened some carrots and onions, added dried split peas and vegetable broth. While that simmered I got ready for my evening spin class.
Upon my arrival home was a nice piping hot bowl (or six) of split pea awaiting me. For approximately $4 I have lunch for the entire week–I am a money saving genius!
I can’t wait to make lentil soup, kale and white bean soup, spicy squash soup, chickpea and escarole soup, and the list continues…
What soups are you looking forward to making this Fall?
Admittedly not the best picture, but here’s what goes into my split pea soup
- 1 cup diced carrots
- 1 medium onion, diced
- 8 cups vegetable broth
- 2 cups dried split peas
- liberal amounts of salt, pepper, thyme, garlic powder
Heat heavy bottomed stock pot, add tablespoon olive oil, carrots, and onions. Allow carrots and onions to soften, approximately three minutes. Add broth and peas. Bring broth to a boil, then back down to simmer. Add salt, pepper, thyme, garlic, and stir. Cover and allow to cook until peas are soft (approximately 30-minutes), stirring occasionally. When peas are almost done I use an immersion blender to make the soup creamy–not completely, I leave some chunks.
This may be completely in my head, but I find that my soup is spicier when I use the immersion blender. I tend to think it has something to do with grinding and distributing the pepper.
Okay, now onto the rest of the food:
Oatmeal with low fat sour cream
Chicken noodle soup
Whole grain bread, turkey, lettuce
Split pea soup
Whole grain flat bread with hummus