Two Quick and Easy Soups

People who eat soup tend to be healthier.  According to studies, most recently noted in the British Journal of Nutrition citing weight loss as one of the great benefits. This might be because a lot of vegetables (fiber and antioxidants) are involved in good soups and a liquidy meal can be more filling and satisfying with fewer calories.

Anyway, last week I made these two soups at the same time because some of the ingredients go into both.  Both can be frozen in individual glass containers for a quick lunch or dinner.



Butternut Squash / Parsnip Soup
About 4 cups of butternut squash chunks
2 small to medium parsnips (cut into chunks)
2 medium onions
1 tablespoon olive oil
4 bay leaves (fresh not dried)
1 small clove of garlic
splash of white wine
cilantro and parsley
sea salt

Saute the onions and garlic in olive oil until soft and lightly browned. Add wine and reduce.  Add squash, parsnips, bay leaves and four cups of water.  Cover and boil for 15 minutes until squash is soft.  Let sit covered for 15 more minutes.  Blend in high speed blender until smooth.  Garnish with cilantro and parsley and chunky sea salt.  Optional: add a habanero pepper to the recipe or serve with a habanero hot sauce).


Mushroom Soup
2 medium onions
1 small clove of garlic
1 tablespoon olive oil
3 bay leaves (fresh)
2 cups of white mushrooms, diced
2 cups of shitake mushrooms (diced)
1 cup of maitake mushrooms (pulled into pieces, not chopped)
cilantro and parsley
2 1/2 cups of white wine
sea salt

Saute the onions and garlic in olive oil on low browned and soft.  Add 1/2 cup of white wine.  Simmer until wine dissipates.  Add more wine and reduce again.  Add all of the mushrooms, the bay leaves and the rest of the wine.  Cover until soup boils. Uncover and simmer for 5 to ten minutes.  Add 2 cups of water.  Bring to a boil again.  Turn off and let soup sit covered.

I added a touch of kale to the mushrooms in this one.