Introduction
Soups are the ultimate comfort food, offering warmth and nourishment in a bowl. Here are detailed recipes for three stunning soups featured on Love and Lemons. Each recipe is packed with flavor and healthy ingredients, perfect for any time of the year.
Red Lentil Soup
Ingredients:
– 3 tablespoons extra-virgin olive oil, plus more for drizzling
– 1 medium yellow onion, chopped
– 1 medium carrot, diced
– 1 celery rib, chopped
– ½ teaspoon sea salt, plus more to taste
– Freshly ground black pepper
– 1 small Yukon Gold potato, diced
– 2 garlic cloves, chopped
– 1 teaspoon ground cumin
– Pinch of cayenne pepper
– 1 cup dried red lentils, rinsed
– 4 cups vegetable broth
– 1 to 2 cups water
– 2 tablespoons fresh lemon juice
– Chopped fresh parsley, for garnish
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
4 servings
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are soft.
2. Stir in the potato, garlic, cumin, and cayenne and cook, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for 30 minutes, or until the lentils and potatoes are soft.
3. Remove from the heat and use an immersion blender to blend until mostly smooth. If the soup is too thick, add the remaining 1 cup water.
4. Add the lemon juice and season to taste with more salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped fresh parsley.
Creamy Potato Soup
Ingredients:
– 3 tablespoons extra-virgin olive oil, divided
– 1 large white onion, chopped
– ½ teaspoon sea salt
– 4 garlic cloves, chopped
– 1 tablespoon white wine vinegar
– 4 cups vegetable broth, store-bought or homemade
– 1½ pounds Yukon Gold potatoes (about 5), chopped
– 1½ cups cooked white beans, drained and rinsed
– ½ teaspoon Dijon mustard
– 1 tablespoon fresh lemon juice
– ¼ teaspoon smoked paprika
– Freshly ground black pepper
Optional Toppings:
– Scallions or chives
– Coconut bacon
– Greek yogurt (optional)
– Cheddar cheese (optional)
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Yield
4 servings
Instructions:
1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.
2. Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.
3. Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
4. Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
Butternut Squash Soup
Ingredients:
– 2 tablespoons extra-virgin olive oil
– 1 large yellow onion, chopped
– ½ teaspoon sea salt
– 1 (3-pound) butternut squash, peeled, seeded, and cubed
– 3 garlic cloves, chopped
– 1 tablespoon chopped fresh sage
– ½ tablespoon minced fresh rosemary
– 1 teaspoon grated fresh ginger
– 3 to 4 cups vegetable broth
– Freshly ground black pepper
– Chopped parsley, for garnish
– Toasted pepitas, for garnish
– Crusty bread, for serving
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
4 servings
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Detailed Directions and Instructions for Red Lentil Soup
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are soft.
Step 2
Stir in the potato, garlic, cumin, and cayenne and cook, stirring, for 1 minute. Add the lentils, broth, and 1 cup of water. Simmer for 30 minutes, or until the lentils and potatoes are soft.
Step 3
Remove from the heat and use an immersion blender to blend until mostly smooth. If you don’t have an immersion blender, transfer the soup in batches to an upright blender. If the soup is too thick, add the remaining 1 cup of water.
Step 4
Add the lemon juice and season to taste with more salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped fresh parsley.
Detailed Directions and Instructions for Creamy Potato Soup
Step 1
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
Step 2
Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Step 3
Let the soup cool slightly, then transfer half of it to a blender along with the remaining tablespoon of olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.
Step 4
Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.
Detailed Directions and Instructions for Butternut Squash Soup
Step 1
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, about 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Step 2
Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.
Step 3
Let the soup cool slightly and pour it into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
Step 4
Season to taste and serve with parsley, pepitas, and crusty bread.
Notes
Red Lentil Soup Notes
Adjust seasoning to personal preference. You may add more lemon juice for acidity.
Creamy Potato Soup Notes
Optional toppings such as scallions, coconut bacon, Greek yogurt, or cheddar cheese can enhance flavor and presentation.
Butternut Squash Soup Notes
To add texture, reserve some squash chunks before blending the soup and mix them back in after blending.
Cook techniques
Sauteing
Sauteing involves cooking food quickly in a small amount of olive oil over medium heat. This technique is ideal for softening vegetables and building flavor through caramelization.
Blending
Blending is used to achieve a smooth texture in soups. An immersion blender can be used directly in the pot, or the soup can be transferred to an upright blender in batches for smoother consistency.
Simmering
Simmering gently cooks ingredients in liquid over low heat, allowing flavors to meld and develop. This is crucial for soups, ensuring all ingredients become tender and flavorful.
Masher Technique
Using a potato masher gently breaks down chunks of potato and beans in the soup, creating a thicker texture while still retaining some chunks for added interest.
Garnishing
Garnishing with fresh herbs or seeds adds color, texture, and flavor to the finished soup. Common garnishes include parsley, pepitas, and a drizzle of olive oil.
FAQ
Can I use different types of lentils in the red lentil soup?
Yes, you can use various lentils, but cooking times may vary. Brown and green lentils take longer to cook than red lentils.
Is it possible to make creamy potato soup without dairy?
Absolutely! This recipe uses white beans for creaminess without dairy. Additional options include using coconut milk or cashew cream for a richer flavor.
How can I thicken my butternut squash soup?
If your soup is too thin, you can add more cubed squash, reduce more of the liquid, or use a blender to puree some of the soup for additional thickness.
What can I substitute for vegetable broth?
You can substitute vegetable broth with homemade vegetable stock or even water, though the flavor may be less rich.
How long can I store leftover soup?
Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months.
Conclusion
The soups featured above are not only delicious but also nourishing and perfect for any occasion. Each recipe offers a unique blend of flavors and textures, making them ideal for cozy dinners or as a comforting lunch. With simple ingredients and straightforward instructions, these soups are perfect for both novice and experienced cooks. Enjoy the warmth and satisfaction that comes from a homemade soup, and don’t hesitate to get creative with your own variations!
Spicy Tomato Basil Soup
A vibrant and zesty soup made with ripe tomatoes, fresh basil, and a hint of heat. Serve it with a swirl of creamy goat cheese or a crunchy garlic bread side.
Mushroom Barley Soup
This hearty soup features earthy mushrooms and chewy barley, creating a satisfying meal. Enhance with fresh herbs like thyme or a sprinkle of nutritional yeast for a savory twist.
Vegetable Minestrone
Packed with seasonal vegetables and hearty beans, minestrone is a versatile and wholesome dish. Add pasta for extra substance, and top with pesto for a burst of flavor.
Coconut Curry Cauliflower Soup
A creamy and aromatic soup made with cauliflower and coconut milk, flavored with curry spices. Garnish with cilantro and serve alongside naan or rice for a complete meal.
Sweet Potato and Black Bean Soup
This filling and nutritious soup combines sweet potatoes and black beans for a satisfying bite. Top with avocado slices and lime for extra freshness.
