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Pumpkin-Soup

Tangy Pumpkin Soup

Tangy Pumpkin Soup
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Tangy Pumpkin Soup
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Ingredients
Servings:
Instructions
  1. In a large soup pot on medium high, combine the orange juice with the vegetable stock. Add the pumpkin cubes, apple, ginger, salt, pepper and bay leaves. Make sure there is enough liquid to just barely cover the pumpkin. Cover, reduce the heat and allow to simmer on low until the pumpkin is tender. This may take up to 30 minutes.
  2. Let the pumpkin mixture cool, then carefully remove and discard the bay leaves. Using a blender or food processor, puree the mixture into a fine consistency and texture.
  3. Return the pumpkin puree to the soup pot and keep it on medium low heat. Add the turmeric, ground cumin, red chili powder and sugar. Adjust any seasonings and bring to a boil. Let cook another 8-10 minutes before adding the yogurt and ginger.
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Tomato-Gazpacho

Gazpacho

Gazpacho
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Servings
8 servings
Servings
8 servings
Gazpacho
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Instructions
  1. Chop all veggies into large chunks and add to the bowl. Add olive oil, vinegar, salt, and pepper, and puree the mixture.
  2. For a smoother texture, strain soup through a sieve. For a chunkier version, dice the vegetables and forgo pureeing, just stir so that the tomatoes liquefy slightly.
  3. Refrigerate until cold. Serve with a dollop of sour cream or plain yogurt.
Recipe Notes

Recipe Courtesy of Bronxville Farmers Market

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Cream-of-Broccoli-Soup

Cream of Broccoli Soup

Cream of Broccoli Soup
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Cream of Broccoli Soup
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Ingredients
Servings:
Instructions
  1. Bring a quart of water to a boil. Meanwhile, cut broccoli into a few pieces. Once water is boiling, place broccoli in and cook for about 8-10 minutes.
  2. Sauté onion in a small amount of butter. Add remaining butter and flour; stir until thickened.
  3. Slowly add chicken stock, then milk. When broccoli is done, chop, and add to soup mixture. Sprinkle salt and pepper to taste. Heat through and serve.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Potato-Leek-Soup

Potato Leek Soup

Potato Leek Soup
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Servings
6 servings
Servings
6 servings
Potato Leek Soup
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Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Melt butter in saucepan. Add leeks and cook until tender.
  2. Stir in potatoes, broth, pepper and bay leaves. Bring to a boil. Reduce heat and cover.
  3. Simmer approximately 20 minutes (until potatoes are tender) Remove bay leaves and cool slightly.
  4. Puree mixture in blender or food processor, small portions at a time. Pour blended mixture back into saucepan.
  5. Gradually stir in sour cream and bacon. Cook over low heat for 3 minutes. Serve hot.
Recipe Notes

Recipe Courtesy of Farmers Market Federation of NY

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Tomato-Gazpacho

Fresh Tomato Gazpacho

Fresh Tomato Gazpacho
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Fresh Tomato Gazpacho
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Ingredients
For Soup:
For Croutons:
Servings:
Instructions
  1. Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
  2. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
  3. When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
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pea-soup

Fresh Pea Soup

Fresh Pea Soup
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Fresh Pea Soup
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Ingredients
Servings:
Instructions
  1. In large saucepan, sauté onion in 1 Tbsp. olive oil until golden, 7-10 minutes.
  2. Add potatoes, water and salt and cook over medium heat until soft, 10-15 minutes.
  3. Add peas and cook until bright green. Puree in blender or food processor. Taste and adjust seasoning. Serve warm.
  4. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill or parsley.
Recipe Notes

Recipe Courtesy of "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert.

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Asparagus

Asparagus and Cilantro Soup

Asparagus and Cilantro Soup
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Asparagus and Cilantro Soup
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Ingredients
Servings:
Instructions
  1. Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery and garlic; sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano and cumin.
  2. Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer; stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
  3. Using a blender, work in small batches to puree the soup until smooth. Stir in the soy sauce, salt and pepper. Return the soup to a simmer and then stir in the cilantro.
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Thinkstock-153020411_sweet potatoes

Sweet Potato Soup

Sweet Potato Soup
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Sweet Potato Soup
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Ingredients
For Soup:
For Garnish:
Servings:
Instructions
  1. Preheat oven to 400 degrees.
  2. Bake your sweet potato until tender.
  3. Remove potato skin; add to blender along with the broth and milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.
  4. Serve with garnish over top.
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