This is the time of year that just begs for soup. It’s already bone-cold, and we look forward to a warm bowl of soup after a busy afternoon out. Soup is typically pretty quick to prepare, and a nice way to sneak in veggies that can be pureed or otherwise disguised, if you happen to have a picky eater in your home. I’ll share two family favorites here; feel free to comment back with your family’s soup loves.
Salsa Chicken and Black Bean Soup
If I was asked to share of one of our favorite, yet easiest recipes, Salsa Chicken and Black Bean Soup immediately comes to mind. In fact, I am a little disappointed in myself that I’ve never shared it before, as it is such a gem. Way back before we were gluten-free, this appealed to us simply because it tastes amazing. Black beans, chicken, and a hint of salsa make this soup complex without being spicy. Garnished with shredded cheese, avocado, and sour cream, it becomes creamy and irresistible. Now, we love it even more because it doesn’t require any substitutions or special treatment to meet our dietary needs.
Broccoli soup is one I shared quite a while back, and will revisit again. This quick recipe can accompany dinner, or even stand alone with a handful of cheese and a crusty roll. To make, heat 2 tsp. olive oil in a large stockpot. Sauté ½ an onion (chopped) over medium heat. Add one medium potato (peeled and chopped), three cups broccoli (chopped), two cups of shredded carrots, and three cups vegetable stock. Bring to a boil, reduce and simmer, covered, 12-15 minutes, or until potatoes are fork tender. Stir occasionally. Allow to cool slightly, puree to a chunky consistency in small batches, or using a stick blender. Stir in one cup of shredded cheese, if desired. Serves four.