I try to make my weekly recipes as easy as possible without sacrificing flavor or health. This is why soups are my go to no matter the season, no matter the weather. If you are a mom such as myself or if you work, no biggie, how hard is it to throw things into a pot and cook? Not to mention that while it cooks you can jump in the shower, check emails, or clean up. I’m trying to make your life easy… so toss the can soup and prepare yourself to make something you will be proud of.
There are so many soups that you can make, the possibilities are endless. Each country around the world has numerous soup recipes that are very different depending on the region. You can alter and create your own style of soup too. Enjoy an array of soup styles from rich and creamy, hot, cold, light, chunky, spicy to velvety.
Good soup is easy to make, especially if you use fresh ingredients. As important as fresh ingredients are, so is the stock, which is the base to any yummy soup. Make a stock in large quantities and it can be frozen into smaller portions. For example adding the stock to ice cube trays to add flavor to rice, sautéed veggies, even a pan seared chicken breast.
A garnish is not just for your dish at a restaurant or what chefs add on a cooking show for fun. Garnishes enhance your finished product, adding an additional layer of flavor and texture. Have fun! Top the soup off with croutons, herbs, citrus, and spices. My advice is to make enough so you have leftovers for lunch, nights you get home late, or just don’t feel like cooking. Get your Chef on!
Heat the oil and butter in a large pot. Add the carrots, parsnips and pumpkin and sauté for 5 minutes. Add the garlic and onions and sauté for 3 minutes. Cover and cook on low heat for another 5 minutes.
Season with salt, pepper, and lemon to taste.
Add the stock. Bring to a slow boil. Cover and cook for 35 minutes or until the veggies are tender.
Carefully submerge the emerging blender into the pot and puree until smooth. Add a small amount of liquid (preferably more stock) to make it less thick. Pour back into the clean pot and simmer on low heat to reheat.
Time for the garnish… Add the chopped parsley, cilantro, and garlic into a small bowl and mix with the oil. Heat a small sauté pan on medium heat. Add the herb mixture and fry for 1 to 2 minutes. Pour soup into a bowl and drizzle the herb mixture, squeeze a small amount of lemon juice, and a generous pinch of paprika.
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!