Fall Comforting Soups

Fall Red Lentils Veggie Soup

Makes 3-4 medium size servings

1 medium onion, peeled and cut into medium chunks
1 medium carrot, peeled and cut into medium chunks
2 celery stalks, cleaned and cut into medium chunks
3 medium potatoes, divided
4 cups chicken broth
1 cup water, room temperature
1/4 cup dry red lentils
1 tablespoon lemon juice
1/2 cup green beans, cut into medium chunks
3/4 cup tomato juice
1 small jalapenos, minced
2 tablespoons fresh herbs (parsley, dill)
Salt and pepper to taste

Combine onion, carrot, celery, and 2 potatoes in the work bowl of a food processor. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Using a spatula take out the mixture and place in a medium bowl. Set aside.

Pour chicken stock and water in a large pot and bring to boil. Add veggie mixture, chunks of 1 left potato, lower the heat to medium, simmer for about 8 minutes.

Add dry lentils and simmer for more 10 minutes stirring occasionally. Lastly add green beans, tomato juice, minced herbs, lemon juice and simmer for 3-4 minutes. Check for salt and pepper, add garlic-chili sauce or minced jalapenos. Simmer for 3-4 minutes. Take off the heat, cool to room temperature.

I like to prepare soup the day before I serve it, then put it in the refrigerator overnight and serve on the following day for lunch.

Minty Butternut Squash Alphabet Soup

Makes 3-4 medium size servings

1 medium onion, peeled and cut into medium chunks
1 medium carrot, peeled and cut into medium chunks
2 celery stalks, cleaned and cut into medium chunks
2 medium potatoes, divided
3 garlic gloves
5 cups water, room temperature
1 tablespoon consomme
2 tablespoons alphabet (dry pasta)
1 cup butternut chunks, cooked or roasted, cut into small pieces
1 teaspoon shmaltz
3-4 large mint leaves, 2-3 stalks parsley, 2-3 stalks dill. Minced everything together.
1 tablespoon lemon juice
1/8 teaspoon garlic-chili sauce or 1 mini jalapenos, minced
Salt and pepper to taste

Combine onion, carrot, celery, garlic, and 1 potato in the work bowl of a food processor. Pulse a few times until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Using a spatula take out the mixture and place in a medium bowl. Set aside. 

Pour water in a large pot and bring to boil. Add veggie mixture, chunks of 1 left potato, lower the heat to medium, add consomme and start to simmer for about 8 minutes.

Add alphabet pasta and simmer for more 5-7 minutes stirring occasionally. Lastly add butternut squash, shmaltz, minced herbs, lemon juice and simmer for 3-4 minutes. Check for salt and pepper, add garlic-chili sauce or minced jalapenos.  Simmer for 3-4 minutes. Take off the heat, cool to room temperature.

I like to prepare soup the day before I serve it, then put it in the refrigerator overnight and serve on the following day for lunch.