Fall soups - The Jewish Standard

McCormick Spices sent me these delicious soup recipes. So, warm up in your sukkahs or inside with these recipes for “Super Soups.”

““B

Roasted Cauliflower and Mushroom Soup

Prep Time: 15 minutes

Cook Time: 35 minutes

6 cups cauliflower florets (2-inch pieces)
2 portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tbsp. plus 2 tsp. olive oil, divided
1 tbsp. thyme leaves
1 tsp. ground cumin
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 tsp. ground black pepper

1. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of the oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast in preheated 450 degree oven 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.

2. Meanwhile, heat remaining 2 tsp. oil in large saucepan on medium-high heat. Add onions; cook and stir 5 minutes or until softened. Add vegetable mixture, broth and pepper. Bring to boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.

3. Ladle into soup bowls to serve.

Makes 8 (1-cup) servings.

Nutrition Information Per Serving: 105 Calories, Fat 5g, Protein 3g, Carbohydrates 12g, Cholesterol 0 mg, Sodium 304mg, Fiber 3g

Sesame-Ginger Chicken Noodle Soup

Prep Time: 15 minutes

Cook Time: 10 minutes

2 ounces rice noodles
1 tsp. sesame oil

4 cups reduced sodium chicken broth

1 1/2 cups diced carrots

1 tbsp. ground ginger

1 lb. boneless skinless chicken breasts, cut into thin strips

1 1/2 cups snow peas sliced
1/2 cup thinly sliced green onions

1 tbsp. sodium soy sauce

2 tbsp. sesame seed, toasted

1. Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.

2. Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are crisp.

3. Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

Makes 8 (1-cup) servings.

To toast sesame seed: Heat small skillet on medium heat. Add sesame seed; cook and stir 2 minutes or until golden brown and fragrant. Immediately pour out of hot pan to avoid over-toasting.

Nutrition Information Per Serving: 143 Calories, Fat 3g, Protein 17g, Carbohydrates 12g, Cholesterol 37mg, Sodium 416mg, Fiber 2g

Chicken Pot Pie Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

1 1/2 tsp. rosemary leaves, crushed
1 1/2 tsp. thyme leaves

1 tsp. garlic powder
4 tsp. margarine, divided
1 package (8 ounces) mushrooms, sliced
1 cup sliced carrots

1/2 cup flour

4 cups reduced sodium chicken broth

1 lb. chicken skinless thighs, cut into 1-inch pieces

1 1/2 cups frozen pearl onions

1 cup frozen peas

8 thin bread slices

1 tsp. oil

1. Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat one teaspoon of the margarine in large saucepan on medium heat. Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 teaspoons margarine in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

2. Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions, and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

3. Meanwhile, cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake in preheated 350 degree oven 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.

Makes 8 (1-cup) servings.

Nutrition Information Per Serving: 211 Calories, Fat 7g, Protein 16g, Carbohydrates 21g, Cholesterol 42mg, Sodium 469mg, Fiber 2g

Cooking with Beth

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