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Chase Away the Chill with Hearty Winter Soups

January 31, 2020

Maybe you’re the type who likes to bundle up, strap on the snowshoes and head outdoors in even the harshest Wisconsin winter weather to get fresh air and a dose of nature. Or maybe you’d rather stay indoors, close the blinds against the snowy gloom and dream of sandy, sun-drenched Florida beaches. However you choose to handle what seems like a never-ending winter, a warm dose of nourishing soup can provide a physical and mental boost to get you through the day, as we sit tight and await springtime blooms.

Tomatoes contain the antioxidant lycopene, and this rich, creamy tomato soup has a healthy dose of this versatile nightshade. The addition of honey cuts the tartness of the tomatoes. The immune boosting onion and garlic helps ward off winter colds.

Creamy Tomato Basil Soup

2 stalks of celery

1 small onion

2 cloves fresh garlic

½ cup butter, cubed and divided (or vegan butter for a non-daily version)

2 (28 ounce) cans crushed tomatoes

1 (14.5) ounce can/box of vegetable broth

½ cup chopped fresh basil leaves

1 (8 ounce) package of cream cheese (or vegan cream cheese for a non-daily version)

3 T. locally sourced honey

In a food processor, add celery, onion and garlic; pulse for 20 seconds until puréed. Pour purée into a saucepan. Add half the butter to the vegetable mixture. Sauté over medium heat for about 10 minutes, until fragrant. Add crushed tomatoes, broth, half the basil and bring to a boil, stirring occasionally. Cover and reduce heat to low; simmer for 15 minutes, stirring occasionally.

Cut the cream cheese into cubes and place in food processor. Carefully ladle out 1 cup of the hot soup and add to the cream cheese in the food processor bowl. Process in high until cream cheese is dissolved. Add cream cheese mixture, honey and remaining basil and butter to hot soup; stir to combine. Add salt and pepper to taste. Serve immediately.

This easy-peasy soup contains immune-boosting ginger and anti-inflammatory turmeric. 

Indian Curry Soup

6 cups vegetable stock

1 T. freshly grated ginger root

1 T. freshly grated turmeric root

3 T. curry powder

1 yellow onion, chopped

2 cups cauliflower florets, chopped

2 red or yellow peppers, chopped fine

1 t. cayenne powder

1 can coconut milk

In a large pot over low-medium heat, bring vegetable broth, turmeric and ginger to a simmer. Add curry, onions, cauliflower, peppers and cayenne. Bring to a simmer decrease heat to low and simmer for 15 minutes. Add coconut milk, stir to combine and cook for 15 mixtures more.  Serve and enjoy!




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