7 Perfect Lunchtime Soups For Fall
Goodbye brown bag, hello Thermos, you wildly under-used thing, you. Instead packing cold sandwiches for lunch, plan ahead a bit more and try making some of these hot soups.
With only 7 ingredients (excluding salt and pepper), five steps, and only a half an hour of cooking time, it’s just about the simplest course you’ll ever make. It’s dairy-free, but still creamy and complex.
Serves 4
6 to 8 large carrots (about 1 3/4 pounds)
1/4 cup olive oil
6 cups vegetable stock (good quality, not too high in sodium)
1 piece ginger, an inch long, peeled
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 large garlic cloves, chopped
Salt and freshly ground black pepper
Peel and cut the carrots into 1/2-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.
Meanwhile, bring the stock to a boil, add the ginger and the sprig of thyme and simmer gently for 15 minutes.
Put the onion in a medium stock pot with the remaining olive oil. Brown the onion over medium heat, stirring frequently. Add the garlic, and then add the carrots.
Remove the ginger and thyme from the stock and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to puree.
Use an immersion or a standard blender to puree the mixture until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste. To serve, garnish with chopped fresh thyme.
2. Green Chile, Chicken, Posole Soup
Chewy hominy and (spicy) heat star in this recipe. If you do make this ahead to bring for lunch, don’t forget the garnishes — cabbage and lime wedges are non-negotiable.
3. Roasted Red Pepper Soup with Corn and Cilantro
This is the kind of show-stopper that performs well at a dinner party and when you take the leftovers into work the next day since everyone will be jealous. Sweet, roasted red peppers meld with corn for a last ode to summer, in a bowl.
This chile recipe is just really, really good, and proves that coffee and beer are two of the best beverages to ever meet in a pot of beans. Hearty and perfect for a chilly day.
Cream of celery soup may bring back bad childhood memories of gross things from cans but! This Roasted Celery Soup promises to revitalize your love for pureed soups.
6. Creamy Potato Soup with Bacon Vinaigrette
This recipe comes with some of the same ingredients you enjoy on a baked potato, but in soup form, which is why it works.
Remember, two soups ago, when we talked about every soup from your childhood preceded by “Cream of’? Here’s another. But this one is also worth giving a shot. Once you chop your way through 1 ½ pounds of mushrooms (a great de-stressing activity, really), you’re basically done. This earthy soup will everyone else’s office lunch to shame.
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llemmingtron 8 months agook, last one I promise! SWEET ACORN SQUASH 2 acorn squash, cut into quarters or halves and gutted
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 inch piece of ginger, peeled and minced
2 tablespoons molasses
2 tablespoons brown sugar
5 carrots, peeled
1 teaspoon sea salt
1 32-oz box chicken stock (or make your own)
1 can full-fat coconut milk
melted butter or coconut oil 1) Cover squash and carrots in oil and bake at 350F for 1 hour. Allow to cool, then scoop out squash flesh and put squash and carrots into food processor and process until smooth.
2) Saute onion, ginger, and garlic over medium heat for 5 minutes.
3) Add vegetable puree, chicken stock, and salt to the pot and bring to a boil. Lower heat, cover, and simmer for 1/2 hour.
4) Add coconut milk, brown sugar, and molasses. Stir well and serve hot. -
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llemmingtron 8 months ago
CURRIED CAULIFLOWER 2 heads cauliflower, trimmed and cut into florets
2 32oz boxes chicken stock (or make your own)
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
2 tablespoons garam masala
1 tablespoon curry powder
1 16oz can full-fat coconut milk
1 teaspoon sea salt
butter or coconut oil for saute 1) Saute onion and garlic in oil/butter for 5 minutes over medium heat.
2) Add cauliflower, chicken stock, and salt.
3) Bring to a boil then lower heat, cover, and allow to simmer for 1/2 hour.
4) In a clean/dry pan, toast the garam masala and curry powder over medium-low heat until you can’t stand the awesomeness any longer (5-10 minutes).
5) Add spices to the soup, stir well, then return to boil and cover/simmer another 1/2 hour.
6) Add coconut milk to soup, and stir well.
7) Blend until creamy or enjoy as-is. -
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llemmingtron 8 months ago
BUTTERNUT SQUASH!!! 1 butternut squash, peeled, gutted, and cut into cubes
1 sweet onion, peeled and chopped
1-inch piece of ginger, peeled and minced
3 garlic cloves, peeled and minced
1 16oz can full-fat coconut milk
2 32oz boxes chicken broth (or make your own)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon or more sea salt
pepper, if you like it
butter or coconut oil for saute 1) Saute onion/garlic/ginger for about 5 minutes over medium heat
2) Add everything else except coconut milk and bring to a boil.
3) Cover and simmer over medium-low heat for 1 hour.
4) Add coconut milk.
5) Blend soup until creamy, or eat as-is.
6) NOMNOMNOM -
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