Skinny Daily Post


Several of us were drooling over the soups that Cindy was making. She has graciously agreed to share the recipes – and they sound FABULOUS! Enjoy – and Thank you, Cindy!
I don’t exactly use a recipe, so I’ll have to reconstruct as best I can. I’ve made so many adaptations to the originals that mostly what I cook doesn’t resemble the original source.
Here goes:

Butternut Squash Soup
1 large butternut squash, peeled and cubed
1 medium or 1/2 large spanish or other sweet onion
1 tablespoon butter
1 box (or two cans) vegetable stock (I use organic low sodium)
2 cups or so of water, depending on how much it cooks down…
1 cup red lentils
skim milk to desired consistency
black pepper to taste

Directions: 6 servings or so (depending on size of squash and amount of milk added)
Lightly brown squash cubes and onion in butter in large stock pot (I’m in love with my cast iron dutch oven!). Add stock, water and lentils (rinsed). Bring to a boil, then reduce heat and simmer 45 minutes or so, until squash is very tender. Remove from heat and blend (I just got one of those immersion blenders, which will make this part go a LOT faster—once I master keeping it in the pot!). Add enough skim milk to make desired consistency—I like mine thickish. Top with a dollop of sour cream or yogurt and a few diced scallions, if desired (It looks very pretty this way!). I add black pepper when I serve it. Some people make it with a variety of pumpkin-type spices and add apple or pear to sweeten the soup, but I prefer it without the sweetness (If I want pie, I’ll make PIE!).

The secret to really good soup is starting with the best possible, freshest available ingredients. I have found that organic really does make a difference with a lot of vegetables—they seem much more flavorful (and I feel better eating them!).

Portuguese Kale Soup
1/2 linguica sausage
1/2 chorizo sausage (freeze other halves and save for next time!)
1 large bunch fresh kale (or two boxes frozen kale, if that is all that is available…)
I medium or 1/2 large sweet onion, diced coursely
4 small/medium red potatoes, washed and cubed (skins on)
4-5 carrots, washed and sliced (skins on)
1 can diced tomato (no salt added)
1 can red kidney beans (or other varieties work, as well)
1 can white beans

Directions: 6 servings, or so…
Slice sausages and put in large stock pot (Again, cast iron works well for this and cleans up beautifully!). Clean and remove large veins from kale, then chop and add to stock pot. Add onion, carrots, potatoes and diced tomatoes. Add water—enough to cover 2/3’s of ingredients… Bring to a boil, then reduce heat and let simmer for ~ 45 minutes or so. Remove from heat and add beans. Serve immediately or put into containers for the fridge. This doesn’t freeze particularly well, because of the potatoes. They get mushie/funny texture when frozen and thawed… Sometimes, I make it with peas (frozen) that I add right at the end, so they don’t overcook. And rutabaga is a nice substitute for the potato once in a while, too. The sausage adds all the flavor/spice that I need in a soup, which is why I don’t use stock for this recipe. I get my sausages at the Whole Foods Market, so they don’t have nitrates or other additives. And I use the freshest produce available—organic, if possible.

Soups are about the easiest recipes to play around with successfully. So have fun, mess around with them, and make them your own. I have the pyrex/corningware soup mugs with plastic covers that really seal in liquid and have a little vent thingy for microwaving. I just line them up in the fridge and lunches are ready for the week. When I make two varieties (to combat boredom) I usually give some away, but some varieties might freeze well—none with milk or potatoes, though. Besides, it is fun to feed a friend some nice, warm soup once in a while!

So, that’s what I do. I hope someone enjoys it. Maybe we’ll get others to share some recipes, too. There is still a lot of winter left in the northeast!

3 thoughts on “Cindy’s Soup Recipes

  1. kirsty says:

    What lovely sounding soups! I eat a lot of soup. I make about 4 big pots of vegetable soup a week (probably 16 pints – and I personally eat about 14 of those!), often with peas/beans/lentils, sometimes with stock made from a chicken carcass if I have had one, or with some brown rice or barley thrown in. Usually thickened a bit with polenta, geound flaxseed or wheatgerm. Lots of herbs (fresh or dried), sometimes a bit of vegetable boullion powder (usually low salt).

    This week has been
    * marrow/onion/fennel/celeriac/tarragon,
    * spicy onion/marrow/parsnip/rice/coriander,
    * sweet potato/carrot/onion/green beans
    * carrot/onion/celery/green bean /broccoli (thickened with gram flour)

    I hate tomatoes and don’t eat potatoes, so making my own soup gives me control. My mother has always been a soupmaker – I grew up eating homemade soups.

    I couldn’t have just soup for lunch, though, I would starve! (though I used to manage when I was a teenager on a small bowl, one slice of bread, a yoghurt and a piece of fruit). I eat a couple of pints each day, usually for elevenses and at 3pm and frequently for breakfast. I like soup!

  2. Southamerican Slimmer says:

    Iīm a soup lover too – thanks for the recipes! My personal old favourite soup recipe involves 2 handfuls of veggies per person (any kind available). Cook these in a mugful of chicken or vegetable stock per person until they are soft. Blend and, if you like, add a couple of level tablespoons of Quark, soft goatīs cheese or low fat soft cheese and a level tablespoon of chopped fresh herbs.

  3. Allyson says:

    I am afraid I will lose a finger trying to peel and chop a butternut squash. I cut the squash in 1/2 and roast in the oven first. Scoop out the tender flesh and add to the soup. Also, evaporated skim milk gives you the texture of cream without the calories – you would never know the difference – I use it in pumpkin pie also!

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