Pesto Cauliflower and Carrot Soup

Pesto Cauliflower and Carrot Soup - Seriously Soupy

My family and I recently started planting some herbs on our porch/urban garden since it is finally warm outside. I was thrilled to have a more economical way to use fresh ingredients in my soups as well as the opportunity to test them out this weekend in this Pesto Cauliflower and Carrot Soup. I added in some fresh lemon thyme, rosemary, and sage as well as some samples of Garlic Gold that I had, minced garlic, onions and a small amount of salt and pepper. I also added in some pesto (pre-made) that we had around the house to create a peppery and distinct flavor to this minimal but super tasty spring soup. Note: In general, I would use this homemade pesto recipe.

Pesto Cauliflower and Carrot Soup

Ingredients:
2 cups of water or vegetable broth 
1/2 yellow onion, peeled and cut up 
2-3 cloves of garlic, minced and cut up 
1/2 teaspoon of Garlic Gold 
1 head of cauliflower 
2-3 carrots, cut up 
2 tablespoons of pesto  
2-3 sprigs of fresh rosemary 
2-3 sprigs of fresh lemon thyme 
2-3 sprigs of fresh sage 
salt and pepper, to taste

Directions:
Pour water into a medium-sized pot and let boil on a low flame. Cut up the onions and garlic and add them to the pot, along with the fresh herbs and Garlic Gold. Let boil. Cut up the cauliflower and carrots and add them to the pot. Cover and let cook for 20 minutes. Add the pesto, salt and pepper and stir. Turn off the flame and blend the ingredients together with a hand blender until you reach desired consistency. Taste and enjoy!

What ways have you enjoyed cauliflower in a soup?
Seriously Soupy Serena

Sweet Potato and Split Pea Soup

Sweet Potato and Split Pea Soup - Seriously Soupy

This winter I have been saying use what you have at home to make soups since virtually any combination of ingredients can be made into a tasty brothy delight. Without wanting to spend money on this weeks soup, I decided to use some yellow split peas I had in my cupboard and two sweet potatoes. I also added in some carrots, onions, garlic and some flavorings (bay leaves, sage, and dill) for a creamy and delicious winter soup. This soup can also be easily modified to use lentils or green split peas instead of the yellow ones or regular potatoes instead of sweet potatoes. Or you might just want to create a simple yellow split pea soup where you don't have to blend the ingredients - whatever combination of ingredients you have, try it out. You'll be amazed at your own Soupy creations.

Sweet Potato and Split Pea Soup

Ingredients:
3-5 cups of water, approximately
2 sweet potatoes, peeled and cut
2 cups of dry split peas, soaked for 2 hours
1/2 yellow onion, peeled and chopped
2 cloves of garlic, peeled and minced
2-3 stalks of carrots, chopped up
2-3 bay leaves
 handful of fresh sage
1/4 teaspoon of dill

Directions:
Soak the beans for 2 hours or until tender. Add 3 cups of water to a pot on a low flame. Cut up the garlic and onions and add them to the pot. Let boil and add the split peas, bay leaves, sage and dill. Cover and let cook for 30 minutes. Cut up the potatoes and the carrots and add them to the pot. Add some salt and pepper and cover for another 30 minutes. Check on the soup periodically, stirring and tasting as you go. After about 45 minutes (or when peas are completely tender), let cook and then turn off the flame. Use a hand blender or place into a blender and puree the soup. Enjoy!


Enjoy!


What soup are you making this weekend?

Seriously Soupy Serena

Butternut Squash and Carrot Soup

Butternut Squash and Carrot Soup - Seriously Soupy

In the beginning of this venture there is going to be a lot of "cheating." But, for this project I don't think "cheating" is necessarily a bad thing and I also never said that all of the soups that I post would be 100% never-made. Quite the opposite in fact, as I want to "perfect" the soups I know so well and then move on to more challenging soups.


Anyway, that being said yesterday I created an amazing (if I do say so myself) butternut squash and carrot soup. The only reason I say "cheating" is because I have created this soup many times in the past. In fact, it was weekly staple of winter 2008. The beauty of this soup, as with most soups is its ability to be interchanged with a variety of ingredients. You can substitute carrots for potatoes, or add mixed veggies, rice, pasta, etc to give it more substance. I personally think its great as is, but to soup his own. Enjoy!


Butternut Squash and Carrot Soup
Ingredients:
1 large butternut squash, peeled and cut into cubes or 2 bags of frozen butternut squash (I often use the frozen variety when the lazy days strike)
1 cup of water
1 cup of heavy cream, optional
1 cup of chicken broth
1 bag of carrots, shredded and cut up
1/2 of a red onion, cut up
1 clove of garlic, finely chopped up
1 tablespoon of nutmeg
1 tablespoon of cinnamon
Pinch of salt and pepper


Directions:
Pour broth and water in a large soup pot. Bring to a slight boil and add onions, garlic, salt and pepper. Add butternut squash cubes and carrots. Add heavy cream during the last 10-15 minutes and then cinnamon and nutmeg. Since I don't measure (stubborn or stupid) I can't tell you how much to add. I added about a tablespoon or each, which added a rather nice taste. Your best would be to add a little less and keep trying until the soup meets your standards. After an hour of cooking, the soup is ready and should be mixed together with a hand blender. This will create a thick consistency as all the onion, carrot, and butternut squash bits blend together, perfectly.

Approximate cooking time: 1-1 1/2 hour.


Seriously Soupy Serena
P.S. I had leftover rice and asparagus, so that is why that is included in the picture.