January is National Soup Month, and I have been doing my part to join in the fun. So far, I have made these soups:
- Minestrone (tons of veggies made it seem like a vitamin infusion!)
- Red Lentil (a nice combination of sweet, savory, spicy and hearty)
- Butternut Squash (roasted and mashed the squash, instead of pureeing, for a thicker, rustic-style soup. Topped with diced green apples and fresh cilantro–yum!)
- Chicken Noodle (wonderful cold weather comfort food)
My focus has been on keeping the soups low-fat and loaded with veggies to make up for all the overeating and under-nourishing I did between Thanksgiving and New Years. There are still a few days left in Soup M, and I do want make at least a couple more soups before January ends, but I am planning to finish up with a bang on “Soup-er Bowl Sunday”, aka February 2nd. I think as a reward for all the healthy foods, I will do something creamy and decadent, like a Baked Potato Soup with bacon and cheddar, or a seafood bisque. I am open to suggestions though! 🙂
Jean | Delightful Repast says
Love soup! All year round. Today I’m making split-pea. In an enameled cast-iron pan.