Two warming winter soup recipes to keep the chill awayby Leslie Clark
When it’s cold outside, there’s nothing more inviting than a hot bowl of soup. Here are two simple recipes that work for lunch, a light dinner, or a delicious first course at your next party. Either of these soups is great with toasted bread, especially something crusty and hearty like ciabatta or focaccia.One advantage to serving soup for a crowd is that most recipes can be adapted to be completely vegetarian or vegan, and the same is true for these.
Cannellini Bean and Sun-Dried Tomato Soup
For this recipe, you can use either homemade or store-bought pesto, depending on the time you have.
3 ¾ cups chicken or vegetable stock
two 14-oz cans cannellini beans, drained and rinsed
4 tbsp sun-dried tomato puree
5 tbsp pesto
black pepper (optional)
Parmesan cheese (optional)
1) In a pot, bring the stock and beans to a boil.
2) Reduce heat and stir in the tomato puree and pesto. Simmer gently for 5 minutes.
3) Carefully transfer about half the soup into a blender or food processor, making sure to get plenty of beans. Blend until smooth, and then return to pot.
4) Cook on low heat for another 5 minutes, stirring frequently.
5) Before serving, top each bowl with freshly ground pepper and a few shavings of good-quality Parmesan cheese, if desired.
Spinach and Potato Soup
You can also substitute watercress or arugula in this recipe for a different flavour.
3 cups vegetable or chicken broth
4 medium-size potatoes, grated
1 cup milk
¾ cup chopped raw spinach
1 ½ tsp salt
¼ cup grated cheddar cheese (optional)
pinch of pepper
1) Bring the broth to a boil. Add grated potato and simmer for 10-15 minutes, stirring occasionally.
2) About 5 minutes before serving, add milk, spinach, salt and pepper.
3) Top with cheese right before serving, if desired.