A piping hot bowl of soup is the ultimate comfort food during the winter months.
I know to some people that may sound strange. We are used to reaching for foods like ice cream, cookies or cakes for comfort. But comfort food is all about feeling like we’re home. -Like being curled up on the couch with a blanket, wearing a pair of fuzzy socks or a warm hug.
And if you want to feel that comfy feeling, reaching for those sugary, or processed foods, will actually have the opposite effect of what you’re looking for. The result after eating these foods is far from comfortable. Feeling bloated, or having a sugar crash isn’t a nice and cozy feeling.
So let’s put a new spin on comfort food. – Feeling cozy, satisfied and nourished. Tweet it!
Which brings me to these two delicious soup recipes. Both are easy to make, and will achieve that grounded, warm, comfortable feeling you’re looking for.
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (pimentón)
- 3 cloves garlic, crushed
- 1/2 cup fennel, chopped
- 1 red onion, chopped
- 1 sprig of fresh thyme
- 2 cups of seafood stock
- 1 cup dry white wine
- 1 can of tomatoes
- 650gm of fresh cod, cut into chunks
- 8-10 large shrimp,
- 16-20 mussels, scrubbed
- Sea salt and pepper to taste
- A handful of flat leaf parsley, (or cilantro) chopped*
* I like cilantro, but I know lot’s of people hate it
In a large pot over low heat, add the olive oil, onion, garlic and fennel. Sauté until softened, add the pimentón, then add the wine to the pot. Reduce the wine, then add stock, tomatoes, salt, pepper and thyme . Bring to a boil then reduce the heat to low. Add the fish and simmer for 4-6 min. Add the shrimp, and mussels and cover the pot, simmering for 10 minutes.
Before serving, get rid of any mussels that did not open.
Sprinkle with fresh cilantro or parsley.
Roasted Pumpkin and Apple Soup
- 2 tablespoons unrefined coconut oil
- 1 large pumpkin (peeled and cut into pieces)
- 2 apples (peeled and cut into pieces)
- 1 medium onion
- 4 cloves of garlic
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 sprig fresh thyme
- 4 cups of stock
Preheat oven to 400 degrees.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
In a roasting pan, toss squash, onions, garlic, thyme and apples with coconut oil to coat. Season with sea salt and pepper. Roast, stirring every 10 minutes, until vegetables are fork-tender (about 40 minutes).
Transfer the vegetables to a pot. Add stock to the vegetables. Using a hand blender, puree until smooth. (If necessary, add more stock to thin soup). Bring to a simmer over medium-low heat. Serves 4-6
Give these recipes a try this weekend.. and tag me in your pics.