Lentil, Sweet Potato and Spinach Soup

Lentil, Sweet Potato and Spinach Soup

Since I started this little blog,  I wanted to learn more about soups and expand from my soupy routine (butternut squash, lentil, and white bean were my soupy norm). Since October of 2009, I have made a matzoh ball soup, a sweet potato/cranberry soup, and even a hummus soup (hooray for soupy); but despite the various new soups that I never thought I would create there are always the classics that I miss having on a regular basis. Low and behold, a rainy, dreary day hit NYC and all I wanted was a classic lentil soup. I added in some curry, sweet potatoes and peanut butter (yep, I said pb!) to change up some of the flavors (only slightly). The classic staples (bay leaves, carrots, onions, garlic, and of course lentil) was also used to create this old favorite. Sometimes an oldy, but a goodie is just enough. Enjoy!

Lentil, Sweet Potato and Spinach Soup
Ingredients:
6 cups of water
2 cups of dry lentils
1 teaspoon of chopped garlic
1 whole sweet potato, chopped up
1 yellow onion, chopped up
bunch of carrots, cut up
1 tablespoon of smooth organic peanut butter (optional)
5-8 whole bay leaves
bunch of spinach
pinch of cumin
pinch of curry
pinch of pepper
pinch of sea salt

Directions:
Let the dry beans soak for a 2-3 hours before you start the soup. When ready to cook, pour the water in a pot, let boil and add the onions and garlic. Add the lentils, peanut butter, and bay leaves when the water comes to a steady boil. Cover the pot and cut up the potatoes and carrots. Let the lentils cook for an hour or so, checking on it periodically (adding water is common). Then add the potatoes and carrots, along with various seasonings (curry, salt, pepper and cumin) and cover. Make sure to taste as go and let cook for about another 45 minutes to an hour. Turn off the flame and place a bunch of fresh spinach on the bottom of a bowl, pour in the soup and enjoy!

How have you made lentil soup?

Seriously Soupy Serena

Sweet Potato, Pear and Grain Soup

Sweet Potato, Pear and Grain Soup - Seriously Soupy

It's still a bit nippy over here with hints that warmer days are ahead of us. Still thinking about new ways to create soup during this season (and using what I have), I decided to make a soup with sweet potatoes as the base (had them lying around) and some grains (I believe, a barley?) to go with it. I also had some leeks lying around from the spring pea, leek and dill soup, along with an onion, some carrots and garlic for my own simple veggie broth.  It didn't feel complete (or taste that exciting), so I decided to sweeten it up a bit with some cranberries and two different types of pears to create a flavorful (and naturally sweetened) spring soup. I hope you enjoy this one, it certainly isn't a random hodge-podge of ingredients (even though it may seem so) and you can even sub pears for apples or add some protein (I was thinking this one would work well with tofu, but that of course if up to you!). Enjoy!

Sweet Potato, Pear and Grain Soup
Ingredients:
6 cups of water 
1 leek, cut up
1 yellow onion, cut up
1 tablespoon of pre-chopped garlic cloves
2 cups of grains (I choose barley)
1 whole sweet potato, cut up into small squares
2 tablespoons of dried cranberries
1 whole carrot, cut up
1 Red Barlett Pear, cut up with skin
1 Bosc Pear, cut up with skin
pinch of sea salt
pinch of pepper
pinch of celery salt

Directions:
Start by making the broth. Add water to a pot and let boil. Cut up the onion, leek, carrots, and garlic to be added to the pot. Let cook for about 30 minutes, adding salt to taste the broth. When soft, you can either drain the veggies for a thin broth or you can the veggies for a thicker verison (mine was thick). Add the grain and let cook for another 30-40 minutes. Add the sweet potatoes, pear, and cranberries, tasting and altering amount of water needed. Cook for another 20 minutes, taste and enjoy!

Seriously Soupy Serena

Spring Pea, Leek and Dill Soup

Spring Pea, Leek and Dill Soup - Seriously Soupy

Another simple spring I whipped together using some ingredients I had at home. I added some peas, Greek yogurt, fresh dill and rosemary. Sort of similar to the chilled cucumber and dill soup I created a few months ago, minus the chilled part. Although very similar, this soup has a very different taste (for obvious reasons), and like most soups can be varied based on what you have. Don't have leeks? No problem, eliminate them or maybe use another vegetable instead (potatoes are a good substitute). I was also unsure if I wanted it be a chunky pea soup, or a pureed one. I ended up testing out both ways of preparation with the pureed one looking better, but being a little more watery and the whole pea soup tasting a little better, but not looking so great. I'll leave the choice up to you. Enjoy!

Spring Pea, Leek and Dill Soup
Ingredients:
6 cups of water
1-2 whole leeks, chopped up
1/2 yellow onion, chopped on
1 chive, chopped up
1/2 cup of Greek yogurt such as Fage
1 bag of organic frozen peas or fresh
1 tablespoon of pre chopped garlic
1 bunch of rosemary
1 bunch of dill, chopped up
pinch of sea salt
pinch of pepper

Directions:
Boil the water in a medium-sized pot. Chop up the onions, leeks, and chives and once the water boils add them to the pot. Add the peas, fresh herbs, and garlic and cover. Let cook for 20 minutes, taste the soup, adding salt and pepper (depending on your preference). Turn off heat, place soup in a bowl and top with a dollop of yogurt. Enjoy!

What soups are you excited to create this spring?
Seriously Soupy Serena

Ideas for Spring Soups

 Spring Flowers from Bowling Green Park, NYC by Seriously Soupy

• Asparagus Soup- More buzz about spring as Guilty Kitchen provides us with a detailed tutorial all about local food and how we can all eat more consciously. From how to start a garden to tips to reading labels, and even how to decipher what is in season, this blog post goes above and beyond; making the fresh and local idea pretty simple to comprehend. And of course there is the actual asparagus soup recipe that incorporates leeks, potatoes, yogurt, and fresh thyme and rosemary to really kick-off the spring soupy season!

• Hearty Spring Soup- Crafted by Jenn Cuisine, the recipe features a gluten-free way to prepare a hearty spring soup. Nothing too fancy involved — some Swiss Chard, carrots, leeks and potatoes (am I detecting a theme here?) and a pasta of your choice, but easy enough to whip up for a light meal or snack this spring.  I also like how Jenn mentioned that the soup is "flexible" and "great for those 'clean out your cupboards' nights." What a great soupy motto that I also just happen to mention here and here. ;)

• Spring Soups-Posted on the Urbana High School's newspaper: The Echo this spring soup article written by Liz Smith gave a listing of the perfect soups for the spring complied from various publications and student entries. From cucumber and dill soup with scallions, a pesto pea soup (must try!), a Fava Bean and Spring Vegetable Soup, and a Roasted Red Pepper Bisque with Shrimp and Romano Cheese, there wasn't one that didn't sound amazing to me. Delicious choices for the spring!

What soups have you tried this spring?
Seriously Soupy Serena 

Tomato Basil Fish Soup

 Tomato Basil Fish Soup - Seriously Soupy

Spring has sprung! The weather is getting warmer.  The birds are chirping. The flowers are blooming and soup season is still going strong. Yes, that's right soup's for the summer! Generally, people scuff away from soup during this time of year, turning their noses from the brothy delight with the first sign of the sun. But, dear soupy lovers this is not acceptable! Not only is this the season to test out various types of chilled soups, but you can try lighter soups and ones that incorporate seasonal and fresh ingredients like tomatoes, argula, beans, zucchini and on and on. This is also going to be a bit of a challenge as the temps rise, but certainly one that I am excited to partake in. Starting with this tomato basil fish soup to kick off the spring season. Originally, I wanted to create a tomato basil soup, but after coming home from my local co-op with a gorgeous blend of heirloom tomatoes I realized that I had some Tilapa from Trader Joe's that was in dire need of being used (and not just the same old method of pan firing).  So, low and behold the new soupy combo was created using fresh basil and rosemary, mild spices from the pre-seasoned fish, beautiful tomatoes, and the last minute addition of some rice for a light meal. Soups for spring, pass it on!

Tomato Basil Fish Soup

Ingredients:
1 32oz container of Imagine organic vegetable broth
2 cups of water (approximately)
Mixture of colorful heirloom tomatoes-(I used two green, two orange, and one red tomato)
bunch of sun-dried tomatoes
1 tablespoon of lemon juice
2-3 tablespoons of olive oil
1 tablespoon of pre-chopped garlic
1 scallion, chopped up
2 fillets of garlic chili Tilapa from Trader Joe's (fresh fish is another great option)
2 cups of jasmine rice (or any rice you may have)
Bunch of fresh basil
Bunch of fresh rosemary
pinch of cinnamon
pinch of sea salt
pinch of black pepper

Directions:
Pour the water and broth in a medium-sized bowl with some garlic on a low heat. While that is cooking, chop up the tomatoes (heirloom and sun-dried), scallions, rosemary, and basil and add it to the pot. Cover the pot and add some olive oil, lemon juice, and garlic to a pan. Turn on the flame and let cook for a minute or so, add the fish and cover-making sure to check on it periodically since Tilapa or white fish cooks pretty quickly. When the fish is done, chop it up into squares and add it in the soup pot and cover. Let cook for 15 minutes, taste, and add seasonings (salt, pepper, cinnamon) based on your preference. I also decided to add some jasmine rice to the soup to add little more sustenance to the mix. This involved boiling water and letting the rice cook for 20 minutes. Once this was done, scoop some in a bowl and pour in the soup. Enjoy!

What soups have you tried this spring?

Seriously Soupy Serena