Butternut Maple Soup

Almost everything tastes better with home grown maple syrup! This was a small batch soup made with left over roasted butternut squash and made just after finishing our maple syrup for the season. Measurements are very rough INGREDIENTS 1 tablespoon butter 1/2 onion, chopped 2 cloves garlic, roughly chopped large bunch thyme, left on stems… Read more »

Roasted Cauliflower & Pancetta Soup

I bought a gigantic head of cauliflower this week so decided to make a savoury flavoured soup. It turned out quite well. The pancetta adds a real deep flavour and the zest adds some nice acidity. INGREDIENTS 1 large head cauliflower, break into florets 200g pancetta 1 onion, chopped medium 2 stalks celery, chopped fine… Read more »

Farmboy (ish) Mushroom Kale Soup

This is based on the recipe published by the Ottawa Citizen for Farmboy Mushroom Kale Soup. I’ve increased the serving portions, and use more herbs and chicken broth instead of water for more flavour. I also changed the order of some of the steps to reduce the mushrooms so it fit in my dutch oven… Read more »

Potato Leek Soup

My first try – if you don’t like celery leave the leaves out as a small amount did flavour the soup.  This is heavy on the leek taste as well.   INGREDIENTS 3 tablespoons (42 grams) butter 5 cups (455 grams) leeks (about 4 large), roughly chopped 2 pounds (900 grams) potatoes, peeled & chopped… Read more »

Winter Vegetable Barley Soup

I’m always looking for creative ways to use winter vegetables in meals. While we love roasted root vegetables by mid-winter we are looking for a change. Add to that the fact that homemade soup is a weekly staple in our house in winter and you have the makings of Winter Vegetable Barley Soup. We loved… Read more »

Yellow Split Pea Soup

“This soup is super easy since it is made in a slow cooker. I made the mistake of doubling the recipe once. While it tasted great I ran out of room in my slow cooker and had to pour the soup in a larger pot on the stove to finish it off.” INGREDIENTS 1 16… Read more »

White Bean and Swiss Chard Soup

“A great use for extra swiss chard from the garden. Early in the season I do not have enough basil so I use frozen pesto sauce from the year before as a substitute. ” INGREDIENTS 1 cup dried navy beans (soak overnight) 2 tablespoons olive oil 1 large yellow or sweet onion, chopped 3 large… Read more »

Tuscan Style White Bean Soup

“From The Ultimate Italian Cookbook. A thick puree made from a portion of the cooked beans then added to this soup makes for a hearty texture to soup from Tuscany.” INGREDIENTS 1 1/2 cups dried cannellini or other white beans 1 bay leaf 5 tablespoons olive oil 1 medium onion, finely chopped 1 carrot, finely… Read more »

Tomato Garlic Soup

“A richer variation of fresh tomato soup with extra garlic and herbs.” INGREDIENTS 12 ripe tomatoes, peeled, seeds removed. 3 medium red onions, chopped 2 large cloves garlic, minced 2 tablespoons olive oil 6 tablespoons butter 5 tablespoons flour 6 cups hot chicken broth 1 teaspoons salt 1/2 teaspoon pepper 1 teaspoon dried basil 1… Read more »

Squash & Pear Soup

“Great made with fresh butternut squash from the garden and fall harvest pears. This is a slightly sweet soup and very easy to make. ” INGREDIENTS 1 butternut squash, peeled and chopped 2 pears, cored, peeled and chopped 1 large onion, chopped 4 cups chicken broth 3-4 cloves garlic, pressed 1 teaspoon ground ginger (1/2… Read more »