Monday, March 2, 2009

Soup Kitchen Faves

Someone commented to me that if my blog is called "soup kitchen", how come there's no soup recipes on there? Funnily enough I LOVE soup and am usually making all sorts, but prior to creating this blog I stocked my freezer so I haven't been cooking any lately! Victoria, I will put some of my favourites on here and then add photos later on when I make them again, okay?!


3 tbsp of unsalted butter
2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish
1 large leek, halved lengthwise, rinsed and thinly sliced crosswise
1 tsp of fennel seeds
1 1/2 lbs of potatoes, peeled and cut into 2" cubes
5 1/2 cups of broth (I use vegetable, but you can also use chicken)
  • Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
  • Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
  • Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
  • Season to taste with salt & pepper.
  • When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!
*This soup freezes really well!*

2 tbsp unsalted butter
1 medium onion, chopped
1 lb parsnips, peeled and chopped
1 clove of garlic, peeled and chopped
2 tsp hot curry powder
3 1/4 cups of vegetable or chicken stock
1/2 cup heavy cream
salt & pepper
Paprika or red pepper flakes for garnish
  • Melt butter in a large pot, and saute onion. Add garlic and parsnips and continue sauteing.
  • Add stock to pot and bring to a boil. Reduce heat and simmer until parsnips are tender (approx. 15 to 20 mins). Take off of the heat.
  • Puree using an immersion blender or standing blender.
  • Add cream and stir. Season to taste using salt and pepper and garnish before serving!
*This soup freezes really well!*

2 tbsp EVOO (Extra Virgin Olive Oil)
1 onion, chopped
1 clove of garlic, peeled and chopped
1 carrot, peeled and chopped
1 lb parsnips, peeled and chopped
1 tbsp freshly grated ginger
4 1/2 cups of vegetable stock
2 tsp of creamy peanut butter
1 tbsp Tamari (or regular soy sauce)
salt & pepper
  • In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
  • Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
  • Add peanut butter and tamari to taste.
  • Puree with an immersion or standing blender.
*My children love this and we call it "peanut butter soup" so that there is no objections to the mention of vegetables!*


  1. Thanks Tamara, the soups look delicious. Susan

  2. You are so welcome! I hope to post some more of my faves once I need to replenish my freezer!