Ahhh...It's Soup Season!
Sukkos is one of my favorite holidays. The nights are starting earlier, the weather is getting cooler and soup season is about to begin. There is nothing more comforting than sitting in the sukkah with my family in the brisk evening, peeking through the schach at the stars winking at me while listening to everyone slurp on some warm, delicious soup.
Besides being a comfort food, soup is an easy way to make quick, balanced, healthy meals. Throw everything in one pot and walk away. The house will be full of fragrant aromatics, causing your family to want to sneak a peak in the pot. Once you finally ladle it out, you can feel confident that you have provided something filling and packed full of nutrients. Oh, and let's not forget how soup can be a great addition to your weekly meal prep. Make up a batch on Sunday portion it out in your favorite containers...Voila! You're all set for every day of the week. Also, most soups freeze really well so save those soupy-good leftovers for the next chilly day.
You know me, I don’t like spending unnecessary time in the kitchen. If you're anything like me, you might want to print off some of my favorite soup recipes and make them stat. Each recipe below includes a limited ingredient list to provide quick, yet satisfying meals. These recipes are especially great for all my instant pot lovers. However, if you don’t have an instant pot, don’t worry, it’s easy to adapt to cooking over the stove.
Hearty Butternut Squash and Farro Soup
Ingredients 2 butternut squash peeled and seeds removed2 cup farro (if you haven’t cooked it yet, cook in the instant pot for 8 minutes and 5 minutes NPR 1 cup farro: 3 cup water ) and feel free to substitute brown rice if you would like to make it gluten free.2 cups water3 tspn chili lime spice (Trader Joes)2 tspn curry powdersalt to taste
Instructions 1. Place everything in Instant Pot and set to manual 20 minutes. NPR 10 minutes. 2. If you don’t have an instant pot cook in a pot over a medium heat until the butternut squash is soft enough to puree. 3. Once soup has cooled off, use an immersion blender to puree. 4. Garnish with sliced green onions and chipotle chili pepper flakes.
Smooth Zucchini Soup
Ingredients 1 large onion, diced
3 cloves garlic,sliced
5 medium zucchini, washed well, peel on, cut into chunks
2 cups water
salt to taste
spiralized sweet potato garnish
4 Sweet Potatoes, spiralized
2 Tbsp avocado oil
Instructions 1. Place everything in Instant Pot and set to manual 10 minutes. NPR 5 minutes. If you don’t have an instant pot cook in a pot over a medium heat until the zucchini is soft enough to puree. 2. Once soup has cooled off, use an immersion blender to puree. 3. While the soup is cooking, spiralize sweet potato. spiralized sweet potato garnish
Place on a rimmed baking sheet.
Drizzle with avocado oil and season with salt.
Place in 425 degree oven for 25-35 minutes until crispy.
Garnish with spiralized sweet potato and pistachios.
Chunky Roasted Cauliflower Soup
Ingredients 4 heads cauliflower, cut into steaks
4 Tbsp everything but the bagel spice
2 Tbsp avocado oil
5 cloves garlic
1 red onion, sliced thinly into large circles
1/2 cup white wine
3 Tbsp coconut cream
1 cup water
Instructions 1. On a rimmed baking sheet place cauliflower steaks, garlic, and shallots. 2. Season with everything but the bagel spice and drizzle with avocado oil. Mix well. 3. Place in 425 degree oven for 40 minutes, until browned. 4. On another rimmed baking sheet place red onion slices. 5. Drizzle with avocado oil and season with salt. 6. Place in 425 degree oven for 40 minutes until crispy and caramalized. 7. Once removed from oven place cauliflower, garlic, and shallots in the instant pot. 8. Add coconut cream, white wine, and water. 9. Set to manual 10 minutes. NPR 5 minutes. If you don’t have an instant pot cook in a pot over a medium heat until cauliflower is soft.
10. Once soup has cooled off, use an immersion blender to puree.
11. Garnish with caramelized red onion.
123 Tomato Soup
Ingredients 1 onion, diced
3 cloves garlic, sliced
1 Tbsp avocado oil
2 cans tomato sauce
2 cans diced tomatoes
1 large bunch of basil
1/4 cup coconut cream
2 cups water Kale Garnish
Instructions 1. Place onion, garlic and avocado oil in Instant Pot. 2. Set to sautee. Cook until soft, translucent and fragrant. 3. Add the tomato sauce, diced tomatoes, basil, coconut cream and water. Set to manual 10 minutes. NPR 5 minutes. If you don’t have an instant pot place in a large pot and puree. 4. Once soup has cooled off, use an immersion blender to puree.
Garnish When serving garnish with handful of kale, ⅛ cup black beans and lemon zest for a little zing.
Leave your Sukkah walls bare
without artificial makeup
be impressed by its essential lessons
that the Sukkah hut conveys
not by external ornaments
rugs or hangings
-- The Rebbe, 1954
my pint-sized Sukkah builder
xxx, With wishes for a meaningful, delicious and joyous Sukkos!
PS Are you in the Busy and Healthy Moms Facebook group yet?? You can join us here: Busy and Healthy Moms