Weekend Cook and Tell Round Up: 'Tis the Season for Soup


Mushroom & Wheatberry Soup [Photograph: zahavah]

Our last challenge for Weekend Cook and Tell was for all of you to share your favorite belly-warming soup recipes. We called this 'Tis the Season for Soup. Your responses were tantalizing and timely. Here are our favorite soup recipes from this week.

Healthiersteps starts us off with a soup that sure to take the chill right out of you. This White Bean & Kale Soup has two big wins straight-off: it has kale, it's gluten-free.

For claireOOTO, soup makes an appearance on the menu multiple times in a week. Which means, she's full of recipes that aim to please. One of her best ever is her Walnut, roasted mushroom, and French lentil soup. Many thanks, claireOOTO!

Katerina was inspired after a trip to Bologna. She replicated a Tortellini en Brodo with her own twist - utilizing chicken and chicken broth, which are easier to find regardless of where you might be. Steamy filled-dumplings floating in steamy broth are the way to our hearts.

If you're looking for options, Ken G thinks everyone should have a collection of favorite soup recipes. He gives us his list and a recipe for Stone Soup. It's a great message in the difference that can be made by a community coming together.

Juliasalbum has made this soup for the past two Christmases, each time with great success (hence future demand). "This spiced up carrot and lentil soup, topped with toasted sliced almonds and coarsely ground black pepper is a healthy, vegetarian, flavorful Christmas appetizer. The sweetness of carrots in this soup is perfectly balanced with earthiness of lentils, so this soup will appeal to both carrot fans and lentil lovers. A little bit of chilli gives this soup just the right amount spiciness, and the rest of the spices bring out just the right flavors out of carrots and lentils."

To add a little depth to your holiday meal, shanz suggests you make a Sweet Potato Curry. You can also use the recipe for a soup or stew if you add more veggie broth to the recipe.

Finally, zahavah leaves us with a recipe for mushroom soup made with wheatberries that has a fragrant, light broth, large chunks of mushroom, and nutty wheat berries.

A big thank you to everyone for sharing their warm, brothy love for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Holiday Food Gifting