Anya's Recipes
In the Fall and Winter, my roomate and I love to make soups. This year, we are planning on trying out a few new recipes; however, the two I'm sharing with you are two of our favourites. In fact, I'm making the first one tonight (as of my writing this). I love these two especially because they can be vegetarian, organic, or involve chicken broth. It's an easy switch for both of them and they are both slightly more healthy soups. Enjoy!
Moroccan Chickpea Chili
Anya's modified version (original version by Cooking Light magazine)
Ingredients
2 teaspoons olive oil
1 medium onion, chopped
3/4 cup chopped celery
1/2 cup chopped carrot
1 small zuchinni, chopped *
1 teaspoon minced garlic
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 1/2 cups chicken broth or veggie broth
2 tablespoons no-salt-added tomato paste
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (15 1/2-ounce) can black beans (not seasoned!), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lemon juice
Preparation
1. Heat oil in a large saucepan over medium-high heat. Add vegetables and garlic to pan; saut— 5 minutes.
2. Stir in cumin and next 7 ingredients (through red pepper); cook 1 minute, stirring constantly.
3. Add 1-1/2 cups broth, tomato paste, chickpeas, black beans and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
Serve with toasted bread or garlic bread.
* I have also been known to toss in cauliflower, yellow squash or fresh green beans, as added veggies.
Golden Potato-Leek Soup
Anya's modified version (original version by Cooking Light magazine)
Ingredients
1 tablespoon butter
3 cups thinly sliced leek (about 3 medium)
6 cups cubed peeled Yukon gold potato (about 2-1/4 pounds)
2 cups chicken broth
1/2 teaspoon salt
2 (14-ounce) cans chicken broth or veggie broth
2 cups chicken broth or veggie broth (or water — I always use broth)
2 thyme sprigs
1/3 cup whipping cream
1/4 teaspoon freshly ground black pepper
Preparation
Melt butter in a Dutch oven or soup pot over medium heat. Add leeks; cook 10 minutes or until tender, stirring occasionally (do not brown).
Add potatoes, water (or broth), salt, broth, and 2 thyme sprigs. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until potatoes are very tender.
Remove pan from heat; discard thyme sprigs. Partially mash potatoes with a potato masher; stir in cream.
Sprinkle with black pepper. Serve with cheddar toasts or garlic bread, if desired. Garnish with thyme sprigs, if desired.