Absolutely nothing can warm and comfort like a hot bowl of nourishing homemade soup on a chilly winter day. Healing soup recipes have been handed down through generations, preserved on recipe cards and in favorite cookbooks just waiting for discovery. We were delighted to find some of our new favorite soup recipes in Clean Soups by Rebecca Katz.
MAGIC MINERAL BROTH
With carrots, onions, leek, celery, potatoes, and more, it’s a veritable veggie-palooza and can be used as a base for nearly all the soups. In a bowl or sipped as a tea, it’s the perfect cleansing broth.
Makes about 6 quarts | Prep time: 10 minutes | Cook time: 2 to 3 hours
- 6 unpeeled carrots, cut into thirds
- 2 unpeeled yellow onions, quartered
- 1 leek, white and green parts, cut into thirds
- 1 bunch celery, including the heart, cut into thirds
- 4 unpeeled red potatoes, quartered
- 2 unpeeled Japanese or regular sweet potatoes, quartered
- 1 unpeeled garnet yam (sweet potato), quartered
- 5 unpeeled cloves garlic, halved
- 1/2 bunch fresh flat-leaf parsley
- 1 (8″) strip kombu
- 12 black peppercorns
- 4 whole allspice or juniper berries
- 2 bay leaves
- 8 quarts cold, filtered water, plus more if needed
- 1 tsp sea salt, plus more if needed
Rinse all of the vegetables well, including the kombu.
In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container underneath), and discard the solids. Stir in the salt, adding more if desired. Let cool to room temperature before refrigerating or freezing. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.
COCONUT CAULIFLOWER SOUP WITH GINGER AND TURMERIC
Roasting cauliflower brings out the vegetable’s natural sweetness and creates a beautiful golden brown color that delights the eyes as much as the taste buds.
Makes 6 servings | Prep time: 20 minutes | Cook time: 35 minutes
- 2-1/2 to 3 lbs cauliflower, cut into 1-1/2″ florets
- 3 Tbsp extra-virgin olive oil
- 1/2 tsp ground turmeric
- Sea salt
- 1/4 tsp freshly ground black pepper
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 tsp Thai red chili paste
- 6 cups Thai Coconut Broth,* plus more if needed (recipe below)
- 2 tsp grated fresh ginger
- 1 Tbsp freshly squeezed lime juice, plus more if needed
- 1 Tbsp finely chopped fresh mint or cilantro, for garnish
Position a rack in the middle of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper.
Put the cauliflower, 2 tablespoons of the olive oil, 1/4 teaspoon of the turmeric, 1/2 teaspoon salt, and the pepper in a large bowl and toss until the cauliflower is evenly coated. Transfer to the prepared baking sheet and spread in an even layer. Bake for 20 to 25 minutes, or until golden and tender.
Meanwhile, heat the remaining tablespoon of olive oil in a soup pot over medium heat, then add the onion, a pinch of salt, and the remaining 1/4 teaspoon turmeric and sauté until translucent, about 3 minutes. Add the garlic, carrots, celery, and 1/2 teaspoon salt and sauté until the vegetables begin to turn golden, about 10 minutes. Add the chili paste and stir until the vegetables are coated. Pour in 1/2 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the bottom, and cook until the liquid is reduced by half.
Pour one-third of the remaining broth into a blender, add the ginger and one-third of the sautéed vegetables and cauliflower, and blend until smooth, adding more broth as needed. Transfer to a soup pot over low heat and repeat the process two more times. Stir in 1/4 teaspoon salt
and the lime juice. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Cook’s Note: Don’t forget to taste. You may want to add an extra spritz of lime juice or a pinch of salt.
NANA’S CHICKEN SOUP WITH ZUCCHINI NOODLES
Makes 6 servings | Prep time: 20 minutes | Cook time: 25 minutes
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, finely diced
- 2 large carrots, peeled and cut into rounds
- 4 stalks celery, sliced into ½ inch chunks
- Sea salt
- 6 cups Old Fashioned Chicken Stock
- 2 cups cooked and thinly sliced organic chicken
- 1 zucchini, peeled and spiralized or cut into thin noodles
- 1 teaspoon lemon zest
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons finely chopped fresh flat
- leaf parsley or dill, for garnish
THAI COCONUT BROTH
Reprinted with permission from Clean Soups, copyright by Rebecca Katz with Mat Edelson, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2016 Eva Kolenko