National Soup Month has come to an end and so has our soul-warming Soup Container Giveaway. Congratulations to Maya Y. who's won a
Kids Konserve Insulated Food Jar to keep her favourite Corn Chowder warm. We think there's still many soup-y days to come so we've included below Maya's recipe and a few other extra yummy-looking ones we received via email as well. More easy recipe ideas for soup can be found on our
blog. We're always on the hunt for quick and easy meal ideas and thought you too might appreciate these suggestions that are tried, true and loved by real people. Our sincere thanks to everyone who shared their favourite soup with us - and special thanks to those who sent in recipes - this was one of our most successful giveaways yet! For more soup recipes, click
here.
Mediterranean Pesto Sausage Soup (recipe below)Corn Chowder (
from Maya Y.)
1 onion, chopped
1 green bell pepper, seeded and chopped
2 tablespoons butter
3 cups potatoes, diced
2 cups water
1 can cream style corn
1 cup corn kernels
1 can evaporated milk
salt and pepper to taste
In a skillet, saute onion and pepper in butter until onion is translucent. Add potatoes and water; simmer until potatoes are tender, about 15-20 minutes.
Stir in creamed corn, corn kernels and evaporated milk. Add 1 cup water (may use empty milk can). Season to taste with salt and pepper.
Simmer 15 minutes and remove from heat. May serve warm or cool.
Mediterranean Pesto Sausage Soup (
from Cindy H.)
olive oil
1lb smoked pork sausage (I use Italian chicken sausage ~ I squeeze it out of the casing and brown)
1 red onion, finely diced
1T. minced fresh garlic
2 1/3 cups red lentils
28oz can diced tomatoes
8 cups chicken broth
1/2 cup fresh basil, julienned
salt and pepper to taste
4 oz pesto
Saute the sausage in the olive oil until broken up and browned. Add the red onion and garlic. Saute until onion is tender.
Add the lentils, tomatoes, and broth and bring to a boil. Reduce heat and simmer for 1 hour or until lentils are tender and breaking up.
Add salt and pepper and pesto and serve with julienned basil for garnish.
Roasted Red Pepper Soup (
From Manal C.)
6 large red and/or yellow peppers
1 medium potato
4 cups vegetable stock
1 cup milk
Half cup yogurt
2 cloves garlic
Directions
Grill or roast the peppers until the skin is blackened. Place in an airtight container to “sweat” for half an hour, so that the skins slip off easily.
Cut the peeled, deseeded pepper into strips and place in a pot with a generous swirl of olive oil and a clove of garlic, cut in half. Fry for 5 minutes.
Add the potato, peeled and cut into 1 inch cubes, and the vegetable stock, to cover (no more).
Cook on a medium heat until the potato is tender.
Blend the soup, adding the milk.
Add a finely minced clove of garlic to the cup of yogurt.
Chicken and Rice Soup (
from Jennifer T.)
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, cut into1/2-inch-thick slices
1 tsp dried thyme
1 bay leaf
2 quarts chicken broth
1 1/2 cups water
3/4 cup long grain white rice
1 1/2 cups shredded cooked chicken or turkey, I like to use leftover
rotisserie chicken or roasted turkey
Kosher salt and freshly ground black pepper
Place a soup pot over medium heat and add the olive oil. Add the
onion, carrots, and celery. Cook til veggies are soft but not brown.
Add garlic at the end to prevent burning. Add thyme and bay leaf. Pour
in the chicken broth and water- bring the liquid to a boil. Add in the
rice and chicken; season with salt and pepper. Cook on medium-low
until the rice is tender-about 30 minutes. Serve hot.
Creamy Potato Leek Soup (
from Shannon)
1 tbsp extra-virgin olive oil
2 leeks, washed and thinly sliced
2 cups chopped yellow onion
1/2 tsp sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound) peeled and cubed in 1/2" cubes
4 cups vegetable stock
2-3 tsp fresh rosemary leaves
1. Heat a 4-quart pot over medium heat and add the oil.
2. Add the leeks, onions, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for about 1 minutes more.
4. Add the potatoes and vegetable stock, cover and bring to a boil. Reduce heat to simmer. Cook for 20 minutes.
5. Remove the soup from the heat and use a stick blender to blend the soup in the pot. Blend the soup with the rosemary leaves until smooth and free of chucks.
6. Transfer the blended soup back to the original pot and warm over low heat until heated through. Serve hot.
Yield: 7 cups
