Who can resist a bowl of hot soup when there’s a chill in the air? Here are a handful of soup recipes that I love and that will make your family want to scrape the bowl clean. We have soups that have been tried and tested by fellow RebelMoms, Gwyneth Paltrow and my good friend Melissa Henderson.
I featured this soup back in February but recently got to taste this soup from the cook and good friend who submitted it. This recipe can be served hot or cold and tastes rich without any added cream or fat.
“Please give credit, with love, to my fantastic mother in law Carol McStravick. I have served this dozens of times to infants, toddlers, preschoolers and adults, always to raves. Best part is, it’s a no fat recipe and freezes extremely well. ” – Submitted by Melissa Henderson from Boston, U.S.A (Mother of 4)
White Bean Soup: Two Ways from Gwyneth Paltrow – RebelMom Pick!
This is a very simple and healthy soup, but the crispy toast with parmesan gives it a decadent feel.
“When I was growing up my father made his living writing, directing, and producing television shows like The White Shadow and St. Elsewhere. In Studio City, California, very near to the CBS studio where the shows were made, there was a fancy French restaurant called Le Serre where he used to take me when I would visit him at work (and on special occasions). I would always order French onion soup, really for just picking the crispy cheese off of the sides of the pot. I’ve always loved the idea of French onion soup—the slowcooked onions, the melted cheese—without actually liking it. I sought to make a vegetarian version with depth and flavor and more of an Italian slant. This simple one-pot soup makes a filling meal, and, just as I did, my kids love the melted, crispy cheese.” – Gwyneth Paltrow
African Chicken Peanut Stew from SimplyRecipes.com – RebelMom Pick!
I love peanut stews, but rarely eat them now as my daughter was diagnosed with nut allergies. Regardless, this is a fantastic dish. If you want a veggie option, skip the chicken and chicken broth. Instead, stir in a can of crushed tomatoes, half a cup of milk mixed with a 1/3 cup of grated coconut. Throw in a cup of corn and you are ready to go with a hearty and filling stew.
My husband made this recipe and its probably one of the best asparagus soup recipes I’ve ever tasted. We skipped the sour cream and he included two small potatoes for more substance. Both the lemon and the yoghurt give this soup a tangy rich flavor.