Ode to Soup

Photo by The Pioneer Woman

I find that meal-planning is one of the most essential parts of my ability to find balance in my juggle during the week. Once the alarm goes off in the morning, it is like a gun goes off, and I’m up and running until my head hits the pillow again that night. Finding time to cook healthy meals in the midst of the daily race is very difficult in my house.

Eating well is so important, however, to staying healthy, feeling good, and nourishing myself and my family. When I eat on the go or indulge in something that isn’t healthy, I typically pay the price for it – sluggishness, lack of energy, and feeling very unbalanced. Running through a fast food drive-through or picking up take-out regularly just isn’t an option – not for my health or for my wallet. So that leaves home-cooking as the option I resort to most often, and with limited time, that can be a challenge.

Enter: SOUP, my newest obsession. During these cold winter months, a bowl of homemade soup is like nothing else to warm me and fill me up. I love the smell of a vegetable soup or chili simmering in the kitchen – there is something about the aroma that says “comfort” to me and instantly creates a sense of relaxation. Now, don’t get me wrong; I don’t have time to labor on homemade soup for hours a day or sit back and relax while it simmers on the stove very often. But what I do have time for is throwing some good stuff into the slow-cooker in the morning, and returning home to a warm bowl of goodness.

A few reasons why I’m so fond of soup these days:

1. The ease with which it can be made. I’ve pulled my slow-cooker out of the closet and am now putting it to use at least once a week. It is so simple to throw a bunch of yummy ingredients into the cooker, go to work all day, and return home in time to feed my family a healthy, soupy meal.

2. It can easily be made into large portions and frozen for future use. It isn’t uncommon for me to double or triple a soup recipe and freeze several bags of the good stuff to pull out in a few weeks when I need another quick, healthy meal.

3. You can put anything in it! I often clean out my pantry, fridge, and freezer by combining random ingredients with some vegetable or chicken stock, tomato juice, or other base, and voila! – SOUP!

One way I challenge myself creatively is to try out new recipes when I am able. With soups, this doesn’t seem too daunting. The recipes are generally simple and the final product is worthy of the challenge. This weekend I tried a recipe for Cauliflower Soup from the Pioneer Woman. (Side note: I have found many of her recipes to be simple and yummy, so I highly recommend looking through her site or cookbook when you have time.) My family gave it a thumbs-up, and we have plenty left over for “must-goes” this week (All this food “must go”…) and to freeze for another time. Now, this recipe is not for a slow-cooker, but from start to finish, it look me less than an hour to complete. Perfect for a weekend evening that is a bit slower-paced than the weekdays. Now, we have “must-goes” for tonight. Yummmm.

Prep Time: 30 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 6

Ingredients
· 1 stick Butter
· ½ whole Onion, finely diced
· 1 whole Carrot finely diced
· 1 stalk Celery, finely diced
· 1 whole (to 2 Whole) Cauliflower Heads (roughly chopped)
· 2 Tablespoons Fresh Or Dried Parsley (chopped)
· 2 quarts Low-sodium Chicken Broth Or Stock
· 6 Tablespoons All-purpose Flour
· 2 cups Whole Milk
· 1 cup Half-and-Half
· 2 teaspoons To 4 Teaspoons Salt, to taste
· 1 cup (heaping) Sour Cream, room temperature

Preparation Instructions
In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.
In a medium saucepan, melt 4 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in 1 cup half-and-half. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary.
Just before serving, place the sour cream in a serving bowl or soup tureen. Add two to three ladles of hot soup into the tureen and stir to combine with the sour cream. Pour in remaining soup and stir.
Serve immediately.

What are your go-to recipes that are simple, healthy, and time-efficient?