Eat Together, Make Life Delicious...

My favorite homemade soups take as little as 20 minutes to prepare from start to finish. I like to make small batches that serve about 4 people modestly as an appetizer. So if you want a huge bowl, double up this recipe.

This soup recipe, though quite good as a leftover, is so easy to prepare, I'd consider making it fresh every time.


Instructions
- Pick our your ingredients (see suggestions below)
- Washing veggies and peel away any skin
- Cut them into bite size pieces
- Heat a medium sauce pan over medium heat with 1 tablespoon of olive oil
- Saute the veggies until they are soft and golden, which can take 5 to 7 minutes (the smaller you dice the veggies, the faster they will cook, so keep that in mind!)
- Add in 4 cups of water and one organic low sodium chicken or veggie soup Bouillon
- Cook the soup another 5 to 10 minutes on medium low heat
- With an immersion blender, carefully blend up the soup
- Add any seasoning you might like (see suggestions below)
- Serve hot

Carrot Soup
6 large carrots, peeled and diced
1 tablespoon coconut milk

Leek Soup
1 large leek stalk, sliced, rinsed and chopped
1 teaspoon fresh thyme

Lentils
1 tomato, cored, seeded, diced
15 ounces canned lentil beans
1 teaspoon ground curry

Potato Soup
2 potatoes, peeled, finely diced (these will take 15 minutes to boil until soft)
1 teaspoon fresh chives

Corn Soup
15 ounces canned corn
1 heaping tablespoon chopped onion
2 saffron threads (Add this at the end!)

Squash Soup
1 small butternut squash (peeled, seeded, and cut up into small pieces) depending on size may have to add more water
1 pinch paprika
1 pinch chili powder

Fast Split Pea Soup
4 cups frozen peas
1 piece bacon into bits
1/2 teaspoon minced garlic

Labels: Comfort Food, home made, soups