Two Warm Cozy Soups

I made two good soups this week with veggies I had handy. They both turned out well enough to share. So here goes...

None of the ingredients here are exact, just eyeball and go with your gut, both of these soups are pretty hard to mess up.


Cream of Potato, Leek and Broccoli Soup

olive oil
2 large leeks, chopped
5 stalks celery, chopped
8-10 fingerling potatoes, skins on, diced
6 cups water
1-1.5 lbs broccoli florets, chopped
handful of fresh dill
handful of fresh parsley
4 oz. crumbled tofu
1 cup unsweetened plain soymilk
salt and pepper

Sautee the leeks and celery in olive oil until softened and lightly browned. Add potatoes and water, bring to boil. Turn down heat to medium and simmer until potatoes begin to soften. Add broccoli and cook another 5-10 minutes until broccoli is soft but still bright green. Add herbs, tofu and soymilk, and blend with an immersion blender until smooth (or process in food processor). Season with salt and pepper to taste.

Butternut Squash and Roasted Red Pepper Soup with Braised Greens Garnish

olive oil
2 large leeks, chopped
1 butternut squash, peeled and diced
6 cups water
2 roasted red bell peppers (ok to use jarred)
1 tsp. cinnamon
1 TBSP dried coriander
4 oz. tofu
1 cup unsweetened plain soymilk
2 cloves garlic
2 bunched chard, chopped

Sautee leeks in olive oil until softened and lightly browned. Add squash, water, cinnamon and coriander and bring to a boil. Turn heat down and simmer until squash begins to soften. Add peppers, tofu and soymilk and simmer a few minutes more. Puree with an immersion blender (or food processor) until smooth.
In a separate pan, braise the greens and garlic in olive oil until cooked through. Serve soup with a spoonful of greens garnish floated on top.