I am now working on a few fun things for 2015, such as an awesome ebook, but more on this in the near future. Thank you for all your support over the past year and I am looking forward to more delicious recipes, fun projects and culinary discoveries in 2015.

Now that the holiday season is over, I have been craving soup. If you are like me and just want a light but delicious meal, you must try this cream of vegetables. It is really simple to make, yet the combination of flavours is so delicate and delicious. Portobello mushrooms are mixed with asparagus and topped with a drizzle of black truffle oil for an enhanced mushroom flavour. You can add a beautiful swirl of plain yogurt to make it even creamier, or keep it vegan by omitting the yogurt.

This yogurt swirl just makes the soup look like it could be served in a restaurant. Are you wondering how to get this super pretty swirly effect? It is very simple, all you have to do is to drop a spoonful of plain yogurt in the middle of your soup. Then, using a clean knife or chopstick, simply trace horizontal and vertical lines in the soup, going through the yogurt and finish off with a circular motion to create these beautiful swirls. It only takes a few tries to master this swirling technique! Without waiting any longer here is the recipe, try it and practice your swirling technique. Hope you enjoy!

Cream of Asparagus, Portobello and Black Truffle

 

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Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

This cream of asparagus and portobello mushroom is flavoured with white miso and topped with a drizzle of delicate black truffle oil for a truly enhanced mushroom flavour.

Author: Homemade Hearts

Serves: 6-8 portions

Ingredients

• 1 medium yellow onion, diced
• 1 tablespoon grapeseed oil
• 2 large portobello mushrooms, roughly chopped
• 15-20 asparagus, cleaned and cut into 3-4 pieces
• 2 cups broccoli, roughly chopped
• 3 to 4 cups water
• 1 tablespoon white miso
• 1 teaspoon garlic powder
• ½ teaspoon celery seeds
• 1 teaspoon herbes de provence
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoon black truffle oil
• 2 tablespoons yogurt (optional)

Instructions

1. In a large pot over medium heat, cook onion in grapeseed oil until soft.
2. Add portobello mushrooms, asparagus, broccoli, water, miso, garlic powder, celery seeds, herbes de provence, salt and pepper. Start by adding 3 cups of water, the water should just cover the vegetables. Add more water as needed.
3. Bring soup to a boil. Reduce heat and simmer for 15-20 minutes.
4. Transfer soup into a blender and blend until smooth.
5. Serve soup into bowls and garnish with a drizzle of black truffle oil and a dollop of plain yogurt (optional).

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You first dig through a tasty layer of crispy grilled cheese that tops a toasted slice of bread. Then you get to the soup: a thick tomato soup with all the toppings that you would find in a gourmet pizza: mushrooms, onions, broccoli and proscuitto. The result is a flavourful dish that tastes just like pizza. This is such a comforting meal!

When I saw a pizza soup recipe in Michael Smith’s new cookbook, I knew I had to make it. We loved it so much that I had to make it a few times, and of course, I adapted it. In this recipe, I included the pizza toppings that I love, but feel free to adapt it and include your own toppings! Here is my version of the pizza soup.

5.0 from 1 reviews

Pizza Soup

 

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Prep time

15 mins

Cook time

24 mins

Total time

39 mins

 

This pizza soup is incredibly tasty and healthy! A warm bowl of vegetable soup is topped with a slice of toasted gluten-free bread and crispy cheese. This is the perfect comfort meal and will certainly please all the pizza lovers out there!

Author: Homemade Hearts, adapted from Michael Smith

Serves: 6 portions

Ingredients

Soup

• 2 tablespoons vegetable oil (I used avocado oil)
• 1 onion, finely chopped
• 4 cloves garlic, crushed
• 1 can (28 oz) diced tomatoes
• 1 tablespoon dried oregano
• 2 cups (454 g) white mushrooms, sliced
• 1 head of broccoli, cut in small florets
• 6 slices proscuitto, diced
• 4 cups vegetable broth
• ½ teaspoon sea salt
• 1 teaspoon freshly ground black pepper

For oven proof soup bowls

• 6 slices gluten-free bread
• ½ cup shredded mozzarella
• ½ cup shredded old cheddar

Instructions

1. Place a large soup pot on medium heat and cook onions and garlic in vegetable oil for about 3 minutes, until soft.
2. Add crushed tomatoes, oregano, mushrooms, broccoli and proscuitto.
3. Incorporate vegetable broth and season with salt and pepper.
4. Bring to a boil and then simmer on low heat for 15-20 minutes to let the flavours combine and allow the vegetables to soften.
5. While soup is simmering, toast bread slices in the toaster.
6. Trim slices to fit oven proof soup bowls.
7. Laddle soup into 6 oven proof soup bowls.
8. Top bowls with bread and add shredded cheese.
9. Broil in the oven for 3-4 minutes, until cheese is melted and golden.
10. Enjoy!

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In our monthly column, Melany and I are developing original, simple and healthy recipes which feature local ingredients and products. Our objective is to inspire people to consume local produce while preparing healthy and delicious food at home. Since allergies and dietary restrictions are becoming more and more common, we include options to make our recipes gluten-free, lactose-free, nut-free, or vegetarian.

The recipe that we published in October to announce the beginning of our new column is a roasted pumpkin soup made with local beer. To make this soup, you need to roast a local pumpkin to perfection and add some hearty and full bodied 1892 beer from the amazing Quidi Vidi Brewery.Here are a few pictures of this delicious soup, you can find the full recipe on The Overcast website here.

If you live in St. John’s, you can check out our November recipe in the printed edition available all around town. Spoiler alert: the recipe features moose and partridgeberries! If you do not live in the area, you can access the printed edition of the newspaper on The Overcast website. Stay tuned, we have a fun holiday recipe in the works for December!

To make this quick soup, you simply need to combine organic vegetable broth with basmati rice and a few veggies. The result is a colourful soup that warms and nourishes your body, while helping with the healing process. You can dip some gluten-free bread into it for extra comfort!

Get Better Vegetable Soup

 

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This comforting soup is a healthy alternative to chicken noodle soup and will help you get back on your feet if you are sick.

Author: Homemade Hearts

Serves: 6

Ingredients

• 1 onion, minced
• 3 cloves garlic, minced
• 1 tablespoon grapeseed oil
• 2 litres organic vegetable broth
• ½ cup basmati rice
• 4 carrots, peeled and sliced
• 2 cups kale, finely chopped

Instructions

1. In a medium pot, fry onion and garlic in grapeseed oil for a few minutes or until the onion has softened.
2. Add vegetable broth, basmati rice, carrots and kale.
3. Bring to a boil and then turn the heat down. Simmer for soup for about 30 minutes.

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This soup contains only a few simple ingredients and is therefore the perfect solution for a cold winter days when fresh veggies are scarce. With only a few ingredients and a very short preparation time, you will get a very hearty soup that can be served as a meal of its own. When I made it, I brought some for lunch at work 4 days in a row and I enjoyed it as much every day!

Red Lentil and Tomato Soup

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

This hearty red lentil and tomato soup is quick to prepare and only require a few ingredients. The flavours are delicious and it will go a long way.

Author: Homemade Hearts

Serves: 10

Ingredients

• 2 onions, finely chopped
• 1 tablespoon grapeseed oil
• 3 cups red lentils
• 2 carrots
• 4 cups vegetable (V8) juice or tomato juice
• 4 cups water
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoon dried parsley
• 1 teaspoon garlic powder

Instructions

1. In a large pot over medium heat, cook the onion in grapeseed oil for 4-5 minutes, or until soft.
2. Add lentils and fry for about 1 minute.
3. Pour in vegetable juice and water.
4. Add carrots, salt, pepper, parsley and garlic. Mix well.
5. Bring to a boil and then simmer for 45 to 50 minutes, or until the lentils are well cooked.
6. Process with blender until smooth.
7. Garnish with fresh parsley or green onion and freshly ground black pepper, if desired.

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Do you love pesto? Well, the green soup that I created this week has the delicious taste of pesto, without all the oil and cheese! Here is my recipe for a delicious cream of brocoli, sweet potato and basil that is extra creamy due to the pine nuts! And those hints of pesto are just so yummy!

Stay tuned as I will be sharing more delicious soup recipes in the coming weeks. What about you, do you eat lots of soup in the winter and what is your favourite winter soup?

Cream of Broccoli, Sweet Potato and Basil

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

This cream of broccoli, sweet potato and basil is extra creamy with pine nuts and delicious also has hints of pesto.

Author: Homemade Hearts

Serves: 12

Ingredients

• 2 large red onions, roughly chopped
• 1 tbsp grapeseed oil
• 2 sweet potatoes, diced
• 8 cups of broccoli florets
• 8 cups water
• 3 cloves garlic
• 3 tablespoon fresh basil, finely chopped
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 4 tablespoon pine nuts

Instructions

1. In a large pot over medium heat, fry onions in grapeseed oil for about 8-10 minutes or until softened.
2. Add sweet potatoes, broccoli florets, water,garlic, basil, salt and pepper.
3. Bring to a boil and simmer on medium heat for approximately 45 minutes.
4. Mix in pine nuts.
5. Process the soup in your blender or food processor until creamy and smooth.
6. Garnish with fresh basil and pine nuts if desired.

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My friend Melany at Fine Food Factory makes the best soup mixes! I bought a few before Christmas and used them all over the holidays. It was so delicious and everyone loved them! When they ran out, I decided to create my own mix before I can place another order. It turned out so great! I always keep a few jars handy, you never know when you will need it!

Vegetable Soup Mix in a Jar

 

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Prep time

10 mins

Cook time

50 mins

Total time

1 hour

 

This vegetable soup mix will make a quick and hearty bowl of hot soup after a long day at work.

Author: Homemade Hearts

Serves: 1 jar of soup mix or 10 bowls of prepared soup

Ingredients

For the soup mix:

• 1 tablespoon parsley, dried
• 1 tablespoon basil, dried
• 1 teaspoon garlic powder
• 1 teaspoon celery seeds
• 1 tablespoon onion flakes
• 1½ teaspoon sea salt
• ½ teaspoon black pepper, freshly ground
• 1½ tablespoon chives, dried
• ⅓ cup green lentils
• ⅓ cup yellow split peas
• ½ cup quinoa or brown rice
• ⅓ cup green peas
• ¼ yellow split peas, to top off the jar

To prepare the soup:

• 1 onion, diced
• 2 carrots, diced
• 1 head brocoli, cut in small florets
• 1 can (796 mL) diced tomatoes
• 10 cups water

Instructions

For the soup mix:

1. Place all ingredients in a 500 mL mason jar in the order that they appear. You will get beautiful layers of colours in your jar.

To prepare the soup:

1. In a large pot, saute the onion, carrots and brocoli in grapeseed oil over medium heat.
2. Add the soup mix and mix well.
3. Stir in one can of diced tomatoes, 10 cups of water and bring to a boil.
4. Simmer on medium to low heat for approximately 50 minutes.
5. Serve warm.

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During a traditional Newfoundland Sunday dinner, I usually fill half my plate with my 2 favourite items: mashed turnips and pease pudding (which consist of mashed yellow split peas). Since I love so much these two vegetables, I thought I would blend them together in a hearty winter soup. It is such a great meal on a cold evening!

Turnip and Split Pea Soup

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

This hearty soup is perfect for a cold winter night.

Author: Homemade Hearts

Serves: 10

Ingredients

• 1 large turnip
• 2 potatoes
• 1 onion
• 3 cloves garlic
• 1 cup yellow split peas
• 6 cups water
• 1 tablespoon grape seed oil
• 1 tablespoon savoury
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Cube all the vegetables into large chunks - you don't have to apply yourself to make them all equal or small since the vegetables will eventually be blended.
2. In a large pot, sauté the onion in grape seed oil over medium heat.
3. When the onion is softened, add the potatoes, turnip, garlic, peas, water and seasoning.
4. Bring to a boil, then turn down on medium heat and simmer for about 1 hour, until the peas are fully cooked.
5. Blend with a hand blender until fairly smooth (I like to leave a few small chunks in that soup to remind me of the Newfoundland Sunday dinner, but if you like it really smooth, you can blend it in a high speed blender). If you see that the soup is too thick once blended, add a bit of water and stir until you reach the desired consistency. The amount of water left really depends on the size of your vegetables. I like this soup fairly thick and I added an extra ⅓ cup water after blending.
6. Serve warm and sprinkle with fresh parsley. Enjoy!

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