Soup Time

So it’s been cold here in NYC but we’ve had no snow. Very disappointing. The cold weather however has given rise to the week of the soups, at least for the last week. After spending the holiday month in San Diego and pigging out on holiday carbs, we felt in need of some greenery, so I’ve made a different soup every day for the last week. Chicken soup, veggie soup, ribollita (Italian bread soup), zucchini soup and today for lunch we had celery soup, cause I had so much darn celery left over I didn’t know what the heck to make with it. If in doubt, I turn it into soup, so there you go.
Topped it off with some fried sausage bits and voila, a light yet satisfyingly salty lunch was ready. Here’s the basic formula for my super quick and to my thinking, healthy soups.
 

2 cups of chopped veggies (whatever type you want, so celery if you want celery soup, carrot if you want carrot soup, etc.)

1 garlic glove chopped
1 ½ cups of chicken stock (low sodium)
½ - 1 teaspoon of salt (start with less and add more if necessary)
½ teaspoon of oil

Heat the oil over medium heat and sauté the veggies and garlic until translucent or soft. Add the chicken stock and bring to a boil. Lower the heat once boiling and simmer for 10 minutes. Turn off the heat, let cool and blend in a blender or food processor. Reheat the soup and serve with garnishes or as is.

This is a fool-proof formula and has worked for me for pretty much anything. Here are a couple of pix from this week, and yes, they are both green.

Zucchini Soup

Celery Soup