Right, so I don’t know of it’s a womanly thing…or a motherly thing… or just a fat mentality thing, but I tend to show affection through food. I guess if we’re being totally honest, I tend to react to anything slightly out of the norm with food. Celebration=food; sadness=food; illness=food; oh snap, I finally did laundry…we should bake a pie! Whatever, It’s just my thing.
Amway, my brother has been having some health issues lately, and my natural reaction is… well I obviously need to make him food. Soup is so appropriate though. No matter your ailment, soup makes it better. My former ballet instructor told me on multiple occasions that chicken broth is nature’s penicillin, and she was right about everything, so…
And I made these soups specifically for nutrition. Like super soups. Vitamins, protein, fiber, YES. Body boost, woop woop!
It’s not like making cookies because someone uhh got the mail or something. Soup is legit.
Not to mention, as I’ve said before, it’s autumn. You should be making soup anyway, regardless of whether you have a sick family member. Do it.
Oh by the way you should be proud of me, I didn’t eat baked goods today.
I might have made crepes with my roommate though… they’re not baked, it’s progress.
Summer Squash Soup
- 1 Tbsp olive oil
- 2 cups water
- 3 cups chicken stock
- 3/4 cup chopped bell pepper
- 1 small yellow onion, diced
- 2 zucchini squash
- 2 yellow squash
- 1 can diced tomatoes (15 0z)
- 6 oz tomato paste
- 1/2 lb Italian green beans, washed and trimmed
- 2 cloves garlic
- 2 tbsp Tbsp Italian herbs
- 2 tsp parsley
- salt and pepper to taste
- 1/2 cup bran cereal, crushed (I used All Bran)
Slice the squash and zucchini into thin rounds. Bring a large pot of water to a boil. Boil the zucchini, squash, and green beans until tender. 6 to 10 minutes. Remove from heat, drain and set aside.
In a large pot, sauté the onions, peppers, and garlic in the olive oil over medium heat until fragrant. Add the tomatoes in their juice, stock, and water. Bring to a light boil and stir in the tomato paste.
Reduce the heat and stir in the bran cereal. Add in vegetables and seasonings. Add salt and pepper to taste. Allow to simmer over low heat for 20 to 30 minutes stirring occasionally.
Creamy Potato Soup
- 1 tbsp butter
- 2 lbs russet potatoes, washed and diced
- 1/2 lb baby carrots, diced
- 1 can green peas
- 1 cup plain yogurt
- 3/4 cup milk
- 1 cup water
- 2 cups chicken stock
- 4 cloves garlic, diced
- 1 tbsp Italian herbs
- 1/2 tbsp ground sage
- 1/2 tbsp parsley
- salt and pepper to taste
Place the diced potatoes in a large pot and cover with water. Boil the potatoes until very tender, about 10-15 minutes. Drain the potatoes.
Melt the butter in a large pot over medium heat (You can use the same pot that you boiled potatoes in). Add in the carrots and garlic and allow to simmer, stirring occasionally.
Working in two batches, put the boiled potatoes, yogurt, milk, water, and stock in a food processor or blender and blend until smooth. Transfer the mixture to the pot with the garlic and carrots.
Add in the peas and bring the soup to a boil. Stir in the seasonings and reduce heat. Allow to simmer 30 to 35 minutes.
You can top with additional parsley, sour cream, cheese, or crumbled bacon.