Instead of going from zero to 60 in no time flat, we’ve gone from the 90s to 60s in less than a week. I’m talking temperature.

Just last week I was panting at my desk and now I’m stepping outside for a spot of sun every time my fingers freeze up at the keyboard.

I have to confess that I’ve been eating nothing but salads, raw tomatoes, cheese, fruit, bread, and sometimes leftovers for lunch lately. But now I want soup. The hot weather had gotten me a little out of the habit of hauling out the big stock pots and turning on the stove, so in truth, I’m feeling a little lazy.

But I still want soup. And I want it homemade. I just want it to be easy and streamlined. As a way to ease into soup making season, I’ve hit up some of my favorite food blogs for three simple soup recipes, each with very few ingredients, to get you back into the soup-making swing of things.

From 101 Cookbooks, we’ve got a warming (and vegetarian) red lentil soup recipe. The addition of brown rice makes it a complete meal.

Here’s a recipe for Barley Beans and Chard Soup from The Dinner Files that can be made vegetarian or not, depending on the stock you use. I bet you have most of these ingredients on hand already. I often make a similar soup with rice (in case you don’t have the barley).

My favorite dry-farmed potato vendor is back at my local farmers’ market. Cooking with Amy provides us with the simplest ever Potato Leek Soup. She’s right, the less you fuss with additional ingredients the better.

Image: Claire L Evans

The post Time to Kick Off Soup Making Season appeared first on EcoSalon.

I like to spend an hour or so on the weekends making soup for the week. It’s a meditative process that helps the entire week go more smoothly.

A little time invested means you will have soup to take to work for lunches and soup to enjoy for dinner on nights when you’ve worked late, gone to the gym, or simply don’t feel like cooking. This recipe is easy to double for a big batch. The great thing about a basic, pureed vegetable soup is that you can use this method and roughly these proportions to make any type of vegetable soup.

To customize, vary the broth according to your preference or diet, add cream or make it vegan, thicken it as described or not at all, garnish with fresh herbs, crème fraîche, yogurt, croutons, or anything you like. Add miso, lemon juice, or other aromatics like ginger. Once the vegetables are prepped, any soup of this sort is easy and quick to make. Seasonal variations include asparagus, artichokes, sweet peas, potatoes, zucchini, winter squash, sweet potatoes, celery root, parsnips, or any of the roots.

Easy Pureed Seasonal Vegetable Soup

Serves 4

2 to 2 1/2 pounds seasonal vegetables, prepped and cut into even pieces
4 to 5 cups broth or water
1 tablespoon olive oil or butter
1 large leek, sliced and rinsed well or 1/2 of an onion, chopped
2 celery stalks, diced
4 to 5 cloves garlic, finely chopped
2 tablespoons unbleached all-purpose flour (optional)
Salt
Freshly ground black pepper
Dairy finish (if desired and to desired thickness)
Desired garnishes

In a medium saucepan over medium heat, warm the broth to a simmer. In a large soup pot, over medium heat, warm the oil or butter. Add the leek or onion, celery, and garlic and cook gently until soft and fragrant, about 10 minutes. Don’t let the vegetables brown. Add the flour and stir for 2 minutes, without letting it brown. Slowly whisk in the warm broth and bring to a simmer. Add the vegetables to the pot along with a little salt and pepper. Return to a simmer, lower the heat, and cover partially. Let the soup cook until the vegetables are tender, about 30 minutes.

Let the soup cool slightly and then transfer it to a blender or food processor to purée (or use an immersion blender). Process in batches to avoid splattering. Return the pureed soup to the pot, warm it up, thin with more liquid or a dairy addition, if desired, and taste for salt and pepper. Serve in warmed bowls with desired garnishes.

Image: the dabble

Recipe Copyright 2009 Vanessa Barrington

Use organic and local ingredients whenever possible

The post Ecosalon Recipes: Easy Pureed Seasonal Vegetable Soup appeared first on EcoSalon.