Brrrrrrr!

November is here! Aside from being 70 degrees today the rest of the week promises to be COLD! Saturday the nighttime temps will drop into the upper 20's, yikes! But if you're like me you look at this as another cooking opportunity. This time, Soups!!!

This cold winter-like weather has me in denial so I've started working on the spring cooking demos for the Seretean Wellness Center. I'm thinking about the farmers' market already! I know I'm a sad case, someone help me!

Recipes of the Week

All About SOUPS!

Soup #1
Chard Soup with Lemon and Parmesan Croutons

Chard Soup
1 bunch chard, chopped or spinach cleaned and drained
1 Tablespoon light olive oil
1 medium onion diced small
5 cloves garlic, minced
2 ribs celery, diced small
1 large Russet potato, peeled and diced
1 zest and Juice of one lemon
6 cups water or vegetable stock
½ teaspoon salt
1 teaspoon fresh thyme
½ teaspoon pepper
In medium soup pot, heat oil. Add onions, garlic and celery, and cook until tender. Add the chard or spinach and cook until wilted. Add potato, water and salt. Let come to a gentle simmer until potatoes are tender. Add lemon juice, zest and thyme. Simmer for an additional 10-15 minutes. Add the pepper at the end.
Served with a garlic crouton on top

Parmesan Croutons
6 -1 inch thick slices of rustic French bread
6 teaspoons Olive oil
6 teaspoons parmesan cheese

Brush each piece of bread lightly with olive oil. Sprinkle with parmesan cheese and toast in the oven until golden brown.

Serves: 6 Calories: 210 Protein: 5g Carbohydrates: 29g
Total fat: 9g Saturated fat: 0g Cholesterol: 0mg Fiber: 2g Sodium: 430 mg

Soup #2
Butternut Soup with Coconut and Curry served with Apple Slaw

Butternut Soup with Coconut Curry
1 small butternut squash
1 Tablespoon light olive oil
1 small onion, diced
4 cloves garlic, chopped
3 carrots, peeled and diced
8 cups cool water
1 can light coconut milk
2 Tablespoons curry powder
½ teaspoon sea salt
1 Tablespoon per serving of Apple Slaw

In a large sauce pot heat oil and sauté onions until tender, add carrots, garlic, squash and curry powder. Let cook, stirring until curry begins to stick on the bottom of the pot. Add the coconut, milk, water, and salt. Let simmer until all the vegetables are fork tender and can be easily mashed.

Turn heat off and let soup rest for about 10 minutes. Puree soup using a hand held or kitchen blender until smooth and silky.

Apple Slaw
1 apple
2 teaspoons fine minced red onion
1 Tablespoon apple cider vinegar
Pinch of salt
1 Tablespoon honey

Shred apple using a hand held cheese grater or food processor. Combine all the above ingredients and mix well. Serve 1 Tablespoon of the slaw in the center of the soup.

Serves 6 Calories: 160 Protein: 2 g Carbohydrates: 28 g
Fat: 5g Saturated fat: 2.5 g Cholesterol: 0 mg Fiber: 6 g Sodium: 210 mg