Tag: Soup

Spicy Lentil Soup — Meatless Monday

by in Recipes, December 12th, 2011

Ready in just 35 minutes, this warm and hearty bowl gets its heat from a serrano chile pepper, its robust flavor from garlic, fresh ginger and ground turmeric, and its thick consistency from boiled red lentils. Dollop with tangy Greek yogurt for a refreshingly cool contrast.

For an easy, non-leafy salad, try Food Network Magazine’s Warm Farro Salad, made with roasted sweet cherry tomatoes and vibrant squash. Barley is a go-to substitute if you can’t find farro at your supermarket.

Get the recipe: Spicy Lentil Soup from Food Network Magazine

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Pappa Al Pomodoro — The Weekender

by in Recipes, December 9th, 2011

pappa al pomodoro soup recipe
Soup and bread are one of the most natural pairings I know. Truly, what goes better with a bowl of warm, belly-filling soup than a roll, hunk of baguette or even just a slice of basic, buttered toast?

The trouble I so often run into is the fact that I buy lovely loaves of bread to go with my batches of soup and inevitably end up chucking the last third of the loaf as it’s gotten too stale to be eaten. For someone who tries to keep the grocery budget in check and prevent food waste, this can be an awful blow.

Happily, there is an answer to my bread-waste issue and it’s found in (another) pot of soup. For centuries now, frugal Italian cooks have been reviving those day-or-two-old bread ends by adding them to the soup kettle. They work to thicken the soup, give it a silky consistency and generally manage to transform a humble vegetable broth into a sturdy, substantial potage.

Read more

Italian Chicken and Vegetable Soup – The Weekender

by in Recipes, November 4th, 2011

italian chicken and vegetable soup
I made my first solo pot of soup in November, on a Sunday afternoon, when I was a senior in college. I had found a giant orange Dutch oven at a local thrift store for the bargain price of $10 and it called for nothing more than a colossal batch of soup. I made beef barley, calling my mom for instructions at least four times during the cooking process. My roommates and I ate it for days, curled up under blankets in our rickety rental house.

I have made hundreds of pots of soup since that first batch but it has yet to become tiresome (here’s hoping it never does!). During late summer, I make a vegetable soup from eggplant, zucchini, onions and tomatoes, simmered with a Parmesan cheese rind and then lightly pureed. In fall, I am all about squash, leeks and root vegetables. Winter calls for hearty bean soups made from scratch. By springtime, I am grateful for asparagus and the light, creamy soup that it makes.

Before you fire up your soup pot, read these tips »

Squash and Pumpkin Soup

by in In Season, Recipes, October 31st, 2011

Fall Squash and Pumpkins
There are so many beautiful (and strange-looking) squash at the market right now. Sure, they’re great for a table centerpiece for Thanksgiving, but why not cook with them as well? Turn acorn, butternut, fairytale (yes, fairytale) and more into a delicious fall soup. Add in some pumpkin and you’re cooking the best of what fall produce has to offer.

Get the recipe »

Roasted Butternut Squash Soup — Recipe of the Day

by in Recipes, October 19th, 2011

roasted butternut squash soup
Homemade soup in under an hour? Yes, please. This recipe will warm your tummy in no time.

Get the recipe: Roasted Butternut Squash Soup

Browse more of Food Network’s butternut squash recipes.

French Onion Soup — Recipe of the Day

by in Recipes, September 20th, 2011

french onion soup
We took the best part of this classic soup — all the sweet caramelized onions — and left behind all the fat. A small sprinkling of Gruyere cheese (or your favorite) at the end is all you need for a satisfying main dish.

Get the recipe: French Onion Soup

Browse more of Food Network’s healthy takes on classic recipes.

Curried Sweet Potato-Apple Soup — Meatless Monday

by in Recipes, September 19th, 2011

curried sweet potato-apple soup
Skip those store-bought, sodium-laden canned soups, and celebrate the quintessential flavors of fall with this veggie-packed Monday night meal. With fresh herbs, warm nutmeg and curry powder, this simple and satisfying soup is ready in under an hour.

Serve a basket of Alton’s warm Butter Flake Rolls for easy and delicious dunking.

Get the recipe: Food Network Magazine’s Curried Sweet Potato-Apple Soup

Note: Make sure you use vegetable broth instead of chicken.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.


Eating your roots!

by in View All Posts, January 27th, 2009

Last week, a generous farmer from Ohio who was a judge on Iron Chef America delivered an abundance of vegetables.  The table outside of our programming offices was piled high with fresh root veggies, potatoes, salad greens, micro greens, and herbs.  Being invited to take a bag, I snatched up a colorful array of beets, carrots, turnips, and parsnips. 
Check out what this Iron Chef did with them.