One of my favorite things about the weather getting colder is the delicious soups that I start making. Now, let me start by saying that when I cook, it must be easy to make. I don’t have a lot of time between work and life and everything in between, so cooking must be simple.
Last year, I made these soups so many times. They were just so good and perfect for reheating as well. And they share the same greens, so if you want to find more uses for your kale, you can make both.
White Bean & Orzo Soup
First, I want to start by saying this is my all-time favorite soup to make. It is so good; you’ll literally want to eat the entire pot. Don’t do that btw, I know; I’ve tried. This delicious soup is savory and light and vegetarian. So if you’re looking for something on that meatless meal night, this is perfect. On the side, I add toasted french bread.
Ingredients:
- 1/2 cup uncooked orzo
- 1 tsp extra virgin olive oil (to cook the pasta)
- 3 tbsp extra virgin olive oil (for the soup)
- 1 sweet onion (I usually use half)
- 1 stalk of celery thinly sliced
- 4 garlic cloves
- 1 tsp red pepper flakes
- 2 tsp dried Italian seasoning
- 3 cups kale (remove stems and finely chop)
- 32oz vegetable broth
- 2 15oz cans white beans (drained)
- 2 bay leaves
- juice from a large lemon
- salt and pepper
- 2 tbsp fresh parsley
Spiced Chickpea Stew with Coconut & Turmeric
I know this soup (or stew) sounds fancy, but I promise you it’s easy to make and has a fantastic flavor. Although the name says “spiced,” this sound doesn’t have to be “spicy.” This soup is also a vegetarian option and has a bit of a curry flavor (mostly from the coconut milk). I add a warm slice of garlic Naan bread on the side, and it’s a savory meal.
Ingredients:
- 1/4 cup olive oil (plus more for serving)
- 4 garlic cloves
- 1 large yellow onion (I only use half)
- 1 inch finely chopped ginger
- salt & pepper
- 1 1/2 tsp turmeric
- 2 cups vegetable stock
- 1 tsp red pepper flakes (add less if you don’t like spice)
- 2 15oz cans of chickpeas (I rinse and de-shell)
- 2 15oz cans of full-fat coconut milk
- 1 bunch kale (remove stems and finely chop)
Closing Statement
Whether it’s cold outside or you feel like soup, these both are fantastic options. Each of these soups is great the next day, perfect for meal prepping for the week. What kind of soup do you make each year?
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