Three Winter Soups

Isn’t soup the best? Especially this time of the year - who doesn’t love a cup of hot, healthy goodness? They’re also so easy to make and require very little clean-up (most of the time). 
I find myself gravitating to creamy vegetable soups most of the time and I hardly ever follow a recipe. I throw 3-4 different veggies into a large pot, add desired spices, boil them in broth/water until tender, then add in a can or two of light coconut milk (depending on how much I’ve made) and blend it all together with an immersion blender. I also love serving it over some rice - which makes it much more filling.
    If I am following a recipe (or using one for a frame of reference), the first two recipes below are my go to. The third soup is one I haven’t made yet but it definitely on my Soups-To-Make list:


1. Vegan Broccoli Cheddar Soup

• 3 potatoes, chopped
• 2 cups broccoli
• 1/2 cup nutritional yeast
• 1 tsp garlic powder
• 2 cups water 
• Instructions: In your instant pot combine all of your ingredients except the nutritional yeast. Cook on sealed/high pressure for 15 minutes. Once done add in your nutritional yeast and lightly blend with an immersion blender. Add salt to taste. Serve over rice with additional nutritional yeast.

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2. Split Pea Soup

• 1 cup dry split peas *soaked overnight
• 2 large carrots, chopped
• 2 stalks celery, diced
• 1/2 a large onion, diced
• 1.5lbs of potatoes, chopped (about 8 small or 3-4 large)
• 5 cups water
• 2 tbsp Italian seasoning
• 1 tsp salt (plus more to taste)
• Instructions: On the stovetop add in your peas, onions and salt with 5 cups of water and bring to a low boil. Cover this and let it cook while you prep all your other ingredients. I like to cook the peas a bit by themself so that the veggies don't get super overcooked but this also is not necessary. Add in the rest of your ingredients, bring the soup back to a low boil, cover and cook for about 40 minutes. Once the soup is done I like to lightly blend it with an immersion blender. If you let it cool a bit it will thicken a lot! Then adjust the seasonings adding more salt to taste or black pepper and serve alone or over rice.

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 3. Knoephla Soup

Soup:

• 3 tablespoons unsalted butter
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• Kosher salt and pepper
• 2 garlic cloves, minced
• ½ teaspoon ground nutmeg
• 10 cups chicken or vegetable broth
• ½ teaspoon dried thyme, chopped
• 4 springs fresh dill, chopped
• 2 bay leaves
• 1 ½ pounds red potatoes, chopped into ½-inch pieces
• ½ cup heavy cream​

Knoephla:

• 3 ¼ cups all-purpose flour, plus more for dusting
• 1 ½ teaspoons baking powder
• 1 ¼ teaspoons kosher salt
• Freshly group black pepper
• ⅛ teaspoon group nutmeg
• 1 large egg 

Instructions: For the soup: Melt the butter in a large pot over medium-high heat. Add the carrots, celery, onions, a good pinch of salt and a few turns of pepper and cook, stirring often, until the vegetables soften, about 10 minutes. Add the garlic and nutmeg and cook, stirring, until fragrant, 2 more minutes. Stir in the stock, herbs, bay leaves and potatoes. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, then cover and cook for 40 minutes.

​For the knoephla: Meanwhile, whisk together the flour, baking powder, salt, a few turns of pepper and the nutmeg in a medium bowl. Stir in 1 cup (236 grams) water and the egg and mix to form a shaggy dough. Turn it out onto a clean work surface and knead it for a few minutes, adding flour as needed, until you have a smooth and stiff dough. Roll it into a 1/2-inch-thick blob, then cut into 1/2- to 3/4-inch squares, dusting with flour so they don't stick together.When the soup has 20 minutes left of simmer time, add the knoephla directly to the soup and continue to simmer.
Stir in the cream. Taste and adjust the seasonings as desired. Remove the bay leaves before serving. 
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If you try one of these recipes, be sure to let me know the next time you stop into the clinic! 

By: Chloe, Patient Success Coordinator 

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