Here are a couple soup recipes I like:
Pumpkin Soup
1 clove garlic (I used 2)
1 whole clove
1 sprig fresh thyme (I used about 1t of dried thyme)
5c vegetable stock
1.5lbs pumpkin flesh cut into cubes (I used a large can of pureed pumpkin)
salt and ground black pepper
2 pinches grated nutmeg
2 pinches cayenne pepper
1/3c light cream (I used heavy cream)
Tie the garlic (I sliced it first), whole glove and thyme in a small square of cheesecloth or muslin. Combine the bag, stock, pumpkin and a pinch of salt in a large saucepan. Bring to a boil, then reduce the heat to low. Cover and cook for 30 minutes, stirring several times during cooking.
Discard the bag. Blend or process the soup until it is very smooth (I did not do this since I used the pureed pumpkin). Return to the pan and reheat, stirring in the salt and pepper, nutmeg, cayenne pepper and cream.
Tomato and Bell Pepper Soup with Chili Cream
2 red bell peppers
2T oil (I used peanut)
1 large onion, chopped
2 cloves garlic, chopped (I used 4)
3/4c sherry (I omitted this obviously but used 1/4c rice wine vinegar)
8 medium tomatoes, peeled and seeded (I used a can of peeled tomatoes)
4c chicken stock
1 bay leaf
3 sprigs fresh thyme (again, I used dried)
1 spring fresh basil (I used dried)
1 large sprig fresh parsley (yes, I used fresh)
1T black peppercorn
1c heavy cream
Juice of 1/2 lemon
salt and ground black pepper
Chili Cream
1 long fresh green chili (I used 2)
1 clove garlic (I used 3)
5 spinach leaves, blanched in hot water (I didn't blanch)
1/3c heavy cream
1T lime juice
salt and pepper
Cook the bell peppers under a hot broiler (griller), turning occasionally, until the skin blisters and blackens. Place in a heatproof bowl, cover with plastic wrap and set aside for approximately 10 minutes. Peel and roughly chop.
Heat the oil in a large saucepan. Add the onion and garlic and cook until softened. Add the sherry (vinegar) and cook until it evaporates. Stir in the tomatoes and stock. Tie the herbs and peppercorns in a square of cheesecloth and add to the pan. Cook for 10 minutes or until the mixture has reduced by a third. Stir in the cream and bell peppers. Simmer for 15 minutes or until the liquid reduces slightly. Remove and discard the cheesecloth bag. Transfer to a food processor and process until smooth. Add the lemon juice and season to taste with salt and pepper.
For the chili cream, place the chili, garlic and spinach in a food processor and process until smooth. Add the cream and process until combined. Add the lime juice and season with salt and pepper. Serve soup topped with a dollop of the chili cream.
I put the recipes into Daily Plate, and came up with this info:
Pumpkin Soup:
489 Calories, 78g total carbs, 35g fiber. This was about 6 servings as I split it.
Tomato and Bell Pepper Soup:
1798 Calories, 73g total carbs, 21g fiber. This was somewhere between 5 and 6 servings.
My servings are basically meal size (about 1.5c).
Hope you feel better soon!!
