Variations on Winter Soups

I make tons of soups in the winter. The family likes it and it sneaks in the all veggie meals with pretty much no resistance. The soups are also good because you start with a base recipe and then add whatever you happen to have handy in the garden. Here is a leek tip. Slice the leeks before you wash them and them clean the sliced leeks in a salad spinner.

Potato, Leek and Spinach soup.

3 cups of peeled yukon gold potatoes cubes
3 cups of sliced leeks
2 quarts of chicken broth
2 cups of other vegetables if you want (sliced carrots, parnips, zucchini etc) - optional
1 tablespoon salt
2 cups spinach chopped
2 tables spoons of butter

Simmer the potatoes, leeks, broths and other vegetables if you want for 30-40 minutes until vegetables are tender. Using an immersion blender if you have one (otherwise just blend in regular blender in batches) puree. Prepare the spinach for slicing bundles of the leaves in 1/4 inch strips. Add to soup and simmer for another 15 minutes. Add 2 tablespoons of butter at the end to finish and server. If you don't have leeks available I have been known to use onion. This is a pretty versatile soup you can substitute pretty much any of the ingredients. Swiss Chard for spinach. Onions for Leeks. I would keep the potatoes though.


Here is a 7 vegetable curried soup. Again use what ever you happen to have in season.
My sister in law Nora gave me this recipe many years ago.

Chop up 7 different kinds of vegetable about 1 cup each of chopped onions, potatoes, zucchini, yellow squash, mushrooms, peppers, eggplant, turnips, carrots, parsnips, a few cloves of garlic. Swiss Chard, kales, mustard greens also work well. You can use any combination just try to have at least 7 including the garlic. Saute the vegetables in about 4 tablespoons of butter, coconut oil or olive oil. Add 2 quarts of chicken broth and 2-3 teaspoons of curry powder and a couple of teaspoons of salt to taste. Cook about 40 minutes and puree using a blender or immersion blender. Server