Black bean and chipotle soup

1 tablespoon olive oil
2 medium red onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
4 garlic cloves, minced
4 teaspoons cumin
2 cups dried black beans
1 small can chipotle peppers in adobo
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons salt
1/4 teaspoon black pepper

1 cup plain yogurt
1/2 cup chopped seeded tomatoes
1/4 cup chopped fresh cilantro

Cook onions, red and green peppers in olive oil until soft. Add garlic and cumin; stir 1 minute. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup. Stir in lime juice, salt, and pepper. Heat through. Top with yogurt, tomatoes and cilantro.

Served with warm cornbread.

 

Potato garlic soup

6 boiling potatoes, thinly sliced
2 heads garlic
olive oil
1 large red onion, thinly sliced
1 cup peeled and chopped tomatoes
5 cups chicken or beef broth
2 hard boiled eggs, chopped
handful fresh cilantro, chopped

Cut tops off garlic heads, but do not peel. Cover in olive oil and roast in oven for one hour or until golden brown. When cooled, remove garlic to create a paste.

In a soup pot, saute onion and add stock. Boil potatoes until tender. Whisk in tomatoes, roasted garlic paste, salt and pepper. Garnish with chopped hard boiled eggs and cilantro.

Served with grilled sausage and mixed green salad.

 

Roasted squash and pepper soup

3 small mixed winter squashes, seeded and halved
2 red peppers, seeded and halved
1 large onion, thickly sliced
4 cups chicken broth
1/4 cup cream
handful fresh parsley, chopped
handful fresh sage, chopped
olive oil
balsamic vinegar

Brush vegetables with olive oil, balsamic vinegar, salt and pepper. Roast in a hot oven until starting to blacken. In a soup pot, cook onion until soft, add roasted vegetables and stock. Simmer for one hour. Remove from heat and puree in batches. Stir in cream and fresh herbs, reheat.

Served with roasted chicken breasts and mixed cooking greens sauted in garlic.

 

Curried root vegetable soup

3 cups of chopped potatoes, carrots, parsnips, turnips, and sweet potatoes
2 large onions, chopped
3 tablespoons curry paste
6 cups chicken broth
handful fresh cilantro, chopped
plain yogurt

Cook onions in curry paste for five minutes. Add root vegetables and cook for another ten minutes at low heat. Add broth and simmer for one hour. Remove from heat and lightly mash vegetables. Garnish with yogurt and cilantro.

Served with garlic naan and cantaloupe slices.

 

Carbonada

1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, chopped
2 potatoes, not peeled, chopped
1 carrot, chopped
1 green or red pepper, chopped
1 large tomato, chopped
4 cups chicken broth
1/2 cup dry white wine
1 pinch paprika
small handfull fresh dill, chopped
small handful fresh oregano, chopped
juice of half a lemon
1 cup cooked and shredded chicken
1-2 cups cooked brown rice

Saute onions, garlic, and celery until soft. Add paprika, potatoes, carrots, peppers and tomatoes. Cook for five minutes. Add broth and wine, simmer about one hour. Add cooked chicken, fresh herbs and lemon juice. Cook for five more minutes. Divide rice between the bowls and pour soup on top.

Served with cinnamon baked apples and pears.