Saturday, June 10, 2023

Summertime soup? Yes, please!

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Think soup is just for those cool autumn and winter months? Think again! These are some excellent summertime soup recipes to prove it.

Summer vegetable soup

Summer Vegetable Soup

  • 1 small onion, quartered and thinly sliced
  • 1 tablespoon olive oil
  • 4 cups reduced-sodium chicken or vegetable broth
  • 1 cup sliced zucchini
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1/2 cup diced peeled red potato
  • 1/2 cup cut fresh green beans (2-inch pieces)
  • 1/2 cup chopped peeled tomato
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground turmeric
  • 1/4 cup chopped celery leaves
  • 2 tablespoons tomato paste
  1. In a large saucepan, saute onion in oil until tender. Add the next eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  2. Stir in celery leaves and tomato paste. Cover and let stand for 5 minutes before serving.

Finnish summer soup

  • 2 cups of water
  • 5 small potatoes, peeled and halved
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons butter 
  • 6 cups green onions, cut into 3-inch lengths
  • 12 medium (blank)s baby carrots 
  • 1 ½ pound fresh green beans, cut into 1-inch lengths
  • 2 cups fresh shelled green peas
  • 2 cups half-and-half
  • 3 tablespoons all-purpose flour
Summertime soup?
  1. Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender approximately 15 to 20 minutes.
  2. Add salt, pepper, butter, onions, carrots, and green beans; simmer until tender then add peas.
  3. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.

Summer Corn and Carrot Soup with Roasted Chickpeas

Summer Corn and Carrot Soup with Roasted Chickpeas


Roasted Chickpeas

  • 1 14- ounce can garbanzo beans drained
  • 1 tablespoon olive oil
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Summer Corn and Carrot Soup

  • 2 tablespoons olive oil
  • 1 small yellow onion diced
  • 2 yellow bell peppers seeded, stemmed and chopped
  • 12 ounces carrots chopped
  • salt and black pepper
  • 4 cloves of garlic minced
  • 1 1/2 tablespoons prepared curry paste
  • 6 cups vegetable stock
  • 4 cups of corn kernels cut from the cob
  • 1-pint yellow cherry tomatoes
  • pinch of cayenne pepper
  • 1 14- ounce can full-fat coconut milk
  • Suggested toppings: drizzle of coconut milk microgreens, roasted pepitas, roasted chickpeas.
Summer Corn and Carrot Soup
  1. Preheat your oven to 425 degrees F. Line a large baking sheet with foil. In a medium bowl, toss the garbanzo beans with the olive oil, curry powder, paprika, salt, black pepper. Pour the beans onto the prepared baking sheet. Place it in the oven and roast for 25-30 minutes or until brown and crispy. Remove from heat and set aside to cool completely. Store in an airtight container for about a week.
  2. Add the olive oil for the soup to a large dutch oven set over medium heat. Add the onion, peppers, and carrots. Cook for about 10 minutes, or until tender. Season with salt and black pepper. Add the garlic and curry paste. Stir and cook for an additional 2 minutes.
  3. Pour in the vegetable stock. Bring the soup to a simmer and then reduce the heat to low. Cook for 10 minutes, and then add the corn kernels, cherry tomatoes, and cayenne pepper. Stir to combine and cook for an additional 5 minutes. Remove the pot from heat. Using an immersion blender, blend the soup until smooth and creamy. This may take a few minutes to get a smooth consistency. Alternatively, if you do not have an immersion blender, very carefully transfer the soup to a regular blender in batches. Have a bowl ready, and blend in batches. Pour the batches into the bowl and then once all of the soup has been added, pour it back into the pot.
  4. Place the pot back over medium-low heat. Stir in the coconut milk and cook for about 5 minutes or until warmed through. If the soup is too thick for your liking, you may add more vegetable stock at this point. Make sure to cook for an additional 5-10 minutes after you add the stock if you decide to go this route.
  5. Serve the summer corn and carrot soup topped with microgreens, roasted pepitas, and roasted chickpeas. Add a drizzle of coconut milk if desired. Enjoy this soup served warm or chilled!

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