There are only a few more weeks left in soup season so I figured I’d share a few more of the soups that I’ve recently made. Whenever I make soups, I always try to opt for healthier options. For me, soups should be clean and relatively healthy. They should be satisfying but not too heavy, so vegetable soups are perfect.
A couple of weeks ago a featured my vegetable noodle soup on the site and over on my IG (@thekitchenonwellington) and it was a hit. This recipe is pretty similar in that it’s another vegetable soup but this recipe is a little more hearty and filling. It’s really interesting how you can use basically the same ingredients from another dish and come up with a completely different recipe.
Anyway, this recipe is great for a super cold day or even better a snowy day. Check out the recipe below. If you’ve made a vegetable chowder in the past or if you are planning on making some, leave me a comment below or shoot me a note and let me know how you plan to make your chowder.
Until Next Time,
2 stalks of Celery 2 Carrots 2 Cloves of Garlic
1 Jalapeno 1 Zucchini 1 Red Pepper
1 Green Pepper 4 Ears of Corn 1 tablespoon of Salt
1 tablespoon of Pepper 1 tablespoon of Garlic Power
1 tablespoon of Sage 3 Sprigs of Thyme 2 tablespoons of Chives
2 tablespoons of Parsley ½ Yellow Onion 4 cups of water
2 Bay Leaves 1 cup Half and Half
*Recipe note. You will not use the whole portion of spices listed in the ingredient section above. Use the spices above to season the soup according to your preferences.
1. Dice the vegetables (garlic, carrots, jalapeno, celery, zucchini, red pepper, green pepper, yellow onion) and combine in a bowl.
2. Cook the mixed vegetables over low-med heat in a Dutch Oven until slightly soft. Add in fresh thyme and season vegetables with spices according to your taste level.
3. Add in water and bay leaves and bring to a simmer. Continue to cook until vegetables are mostly cooked.
4. Remove corn from ears and add to the soup. Cook until corn is mostly done, about 5-8 mins. Remove the bay leaves.
5. Remove 2 cups of the soup and puree in a food processor.
6. Add the pureed mixture back to the Dutch Oven and add the half and half. Cook until well combined and remove from heat.
7. Immediately serve and garnish with parsley and chives.