Cozy Soup Trio: Carrot and Orange, Potato and Leek, and Minestrone

I grew up eating soup every day... mostly because my Dad would get cranky if he went without soup for longer than a day. I used to hate soup, but now I love it for the variety of recipes, the beauty of colorful ingredients, and the warm and cozy feelings I get when I have a hot bowl of soup on a cold day. These three recipes are the most simple but delicious classics: Carrot and Orange, Potato and Leek, and Ministrone.

Carrot and Orange Soup

Serves 4

• 1 oz butter
• 1 lb 3 oz carrots, peeled and chopped
• 1 small onion, chopped
• 1 cup orange juice
• 3 1/2 cup vegetable broth
• 1/2 tsp dried thyme
• salt to taste
• sour cream for garnish
• ground nutmeg for garnish

Melt the butter in a large saucepan. Add carrots and onions. Saute them over medium heat for about 10 minutes. Add the orange juice, vegetable broth, thyme, and salt. Bring to a simmer and cook until the carrots are tender, or about 20 minutes.

Use an immersion blender or regular blender to puree until smooth. Heat again if needed. Serve garnished with sour cream and nutmeg.

Potato and Leek Soup

Serves 4

• 3 tbsp unsalted butter
• 3 cups sliced leeks (both green and white parts)
• 1 garlic clove, minced
• 6 cups vegetable broth
• 1 1/2 lbs potatoes, peeled and quartered 
• salt and pepper to taste
• fresh parsley to garnish (or walnut pesto, optional)

Make sure your leeks are very well rinsed. They are notorious for hiding dirt between the layers. Melt the butter in a large saucepan. Add leeks and cook them on medium for 3 minutes stirring them. Add garlic and cook everything for 1 more minute. Add vegetable broth and potatoes. Cover and simmer until the potatoes are tender, about 30 minutes. Season to taste.

Use an immersion or regular blender to puree until smooth. Heat again if needed. Serve garnished with parsley. I served mine with a teaspoon of walnut pesto.

Minestrone Soup

Serves 6-8

• 2 tbsp olive oil
• 1 1/2 onions, chopped
• 4 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1/2 small head white cabbage, chopped
• 1 cup green beans, trimmed and cut into 1/2 pieces
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• salt and black pepper to taste
• 1 15 oz can diced tomatoes with liquid
• 7-8 cups vegetable broth
• 1 cup elbow pasta
• 1 15-oz can cannellini beans
• parsley for garnish, optional

Heat olive oil in a large sauce pan on medium. Add onions and garlic. Saute until onions are translucent. Add celery, carrots, and cabbage. Cook for 7 more minutes. Stir in green beans, basil, and oregano. Season to taste. Cook for about 3 more minutes.

Add diced tomatoes and vegetable broth. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add elbow pasta. Cook for 10 more minutes or until pasta is tender. Add the beans, heat through, and remove from the heat. Serve hot garnished with fresh parsley.