These simple recipes will keep you warm and add variety to your menu
By Katrina Caruso
There’s nothing more delicious and comforting on a cold day than a bowl of soup loaded with goodness. These two are classics.
For an even more filling version, cook some small pasta (orzo is ideal) on the side and add it at the end.
1 package (30 oz/900 mL) broth (vegetable or chicken)
4 cups (1 L) water
⅓ cup (75 mL) extra-virgin olive oil
1½ cups (750 mL) lentils (green is ideal)
⅔ cup (150 mL) grated parmesan
1 large onion
2 cloves of garlic
2 bay leaves
Fresh rosemary and thyme, as needed (2 to 4 sprigs each)
Salt and pepper, to taste
Cayenne pepper, to taste
– Mince garlic, dice carrots and onion, and grate parmesan.
– In large pot, mix 2 tbsp (25 mL) oil with onion, carrots, and garlic. Add thyme, salt, and pepper. Cook until the carrots are tender (about 10 minutes), stirring often.
– Add broth, water, lentils, bay leaves, rosemary, and cayenne pepper. Bring to a boil. Reduce the heat to medium-low and simmer for 35 minutes or until the lentils are tender.
– Before serving, remove the bay leaves, rosemary, and thyme. Add parmesan and remaining olive oil, mixing well.
– Serve and top with additional parmesan, if desired.
This Portuguese recipe is a grandmother’s secret weapon. With chorizo sausage, potatoes, and kale, it’s hearty, delicious, and nutritious.
4 cups (1 L) chicken broth
2 cups (500 mL) water
5 tsp (25 mL) extra-virgin olive oil
½ lb (225 g) chorizo sausage
5 potatoes (Yukon Gold and white potatoes are ideal)
1 large onion
3 cloves garlic
1 lb (450 g) kale
Salt, to taste
Chili flakes, to taste
– Peel and dice potatoes. Cut sausage into ¼-inch-thick (6 mm) sections. Dice onion and garlic. Remove stems from kale.
– In large pot, cook onion and garlic on medium heat for 3 minutes with 2 tsp (10 mL) oil. Add potatoes and stir frequently for 3 minutes.
– Add broth and water and bring to a boil. Reduce heat to medium-low, boiling gently for 15 minutes or until potatoes are tender.
– In medium-large frying pan, add 2 tsp (10 mL) olive oil with chili flakes. Once pan is warmed, add chorizo and cook for 5 minutes, until chorizo has begun to release its juices, stirring often. Drain fat.
– Add kale to pot with potatoes and bring to boil again. Reduce heat and simmer, until kale is tender (about 3 minutes). Remove from heat. Remove half the potatoes, kale, and liquid to a bowl and purée with an immersion blender.
– Return to pot with remaining potatoes and kale and add chorizo. Mix in remaining tsp (5 mL) olive oil and serve.