Soups Galore

There is something decadent about serving two soups in one sitting. It must be the prospect of choice that gets me a bit excited. It's also pretty easy to make two at once, because the bases are usually similar. These two work well together and can be modified quickly with additional ingredients to suit your diet. I'm already planning to make the kale soup again with barley or noodles and some chicken so I can eat it as its own meal.


Lemony Kale & White Bean Soup

From:  http://www.forkknifeswoon.com

Serves 6

Ingredients

• 1 T olive oil
• 1 medium yellow onion
• 1 garlic clove, minced
• 1 T unsalted butter
• 1/4 t dried rosemary
• 1/4 t dried thyme
• 1/8 t dried oregano
• 1 lemon, juiced
• 4 cups vegetable stock
• kosher salt or black pepper
• 2, 15 oz  cans of cannelini beans
• 1 1/2 cups chopped kale

Method

Heat the olive oil in a large saucepan. Add the onions and cook until translucent and then follow with the garlic.Add the butter and as it melts, add the herbs. Let the mixture cook for another minute or two until the onions have browned a bit.

Add the lemon juice and stock, bringing to a boil and then lowering the heat to simmer. Allow the soup to simmer for 15 minutes. Season with salt and pepper.

Add the kale and white beans and simmer for another 5 minutes to warm all the ingredients. Serve the soup with crust bread.

Spicy Tomato, Lentil & Chorizo Soup

From: http://www.eatwell101.com/

Serves 4

Ingredients

• 2 T olive oil
• 1 chorizo, sliced
• 3/4 cup of uncooked red lentils
• rinsed 1 onion, diced
• 2 cloves garlic, minced
• 1 stick celery, chopped
• 1/2 t grated ginger
• 1 t ground cumin
• 2 t paprika
• 1 bay leaf
• 1/2 t cayenne pepper
• 2 litres vegetable stock
• 1 lb ripe tomatoes, finely chopped
• 2 T tomato paste
• salt and pepper to taste
• fresh cilantro for serving

Method

In a sauce pot, heat the olive oil then add the onion, garlic and celery, cooking them until they're soft. Add all the spices, tomato paste, chorizo and lentils, mixing well until all the ingredients are well combined. Finally, add the stock and tomatoes, bringing the mix to a boil and then reducing to simmer for about 40 minutes or until the lentils are soft. Before removing from heat, add salt and pepper to taste.  Serve with cilantro and more of that crusty bread.