TLE 10

Soups
Julia Arianna Bermudez

Kohlrabi, Potato & Leek Soup
Kohlrabi is a root vegetable related to
cabbage that can be eaten raw or cooked.
Here, we blend it with potatoes for a more
nutritious take on the classic potato-leek
soup.
Ingredients
• 1 (15 ounce) can chickpeas, rinsed
• 4 tablespoons olive oil, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 pounds leeks, white and light green
parts only, halved lengthwise, sliced 1/2-
inch thick, and washed thoroughly
• 3 cloves garlic, minced
• 1 tablespoon minced fresh rosemary, plus
more for garnish, or 1 teaspoon dried
• 2 ½ cups unsalted chicken or vegetable
broth
• 2 ½ cups water
1 bay leaf
• 1 pound russet potatoes, peeled and diced
• 1 pound kohlrabi, peeled and diced
• 1 tablespoon cider vinegar
• 1 teaspoon salt
• Ground pepper to taste
Directions
Step 1. Preheat oven to 350 degrees F.
Step 2. Pat chickpeas dry with a kitchen
towel, then place on a rimmed baking
sheet. Bake, stirring occasionally, until
crisp all the way through, 45 to 50
minutes. Transfer to a bowl and toss with
1 tablespoon oil, garlic powder and onion
powder. Set aside.
Step 3. Meanwhile, heat 2 tablespoons oil
in a large pot over medium heat. Add
leeks; cover and cook until softened,
about 15 minutes.
Step 4. Stir in garlic and rosemary and
cook until fragrant, 1 minute. Add broth,
water, bay leaf, potatoes and kohlrabi.
Bring to a boil. Reduce heat to low, cover
and simmer until the potatoes and
kohlrabi are fork-tender, 15 to 20 minutes.
Remove from heat.
Step 5. Discard the bay leaf and let the
soup cool slightly. Add the remaining 1
tablespoon oil, vinegar and salt and stir to
combine. Transfer the soup to a blender in
batches and puree each batch until
smooth. (Use caution when blending hot
liquids.)
Step 6. Season with pepper.
Step 7. Top each serving with 2
tablespoons of the crispy chickpeas.
Garnish with fresh rosemary, if desired.

Garden-Fresh Asparagus Soup
This lemony asparagus soup is spiced with
a touch of curry and gets added richness
from “lite” coconut milk and creamy red
potatoes. Top it with a dollop of crème
fraîche or plain yogurt and serve warm or
chilled.
Ingredients
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• ½ teaspoon salt
• ½ teaspoon curry powder
• ¼ teaspoon ground ginger
• Zest and juice of 1 lemon, divided
• 2 cups diced peeled red potatoes
• 3 cups vegetable broth, or reduced-
sodium chicken broth
• 1 cup “lite” coconut milk
• 2 cups 1/2-inch pieces trimmed asparagus,
(about 1 bunch)
• Freshly ground pepper to taste
• ¼ cup crème fraîche or reduced-fat sour
cream (see Note)
• 1/4 cup finely chopped scallion greens, or
fresh chives
Directions
Step 1. Melt butter and oil in a large
saucepan over medium heat. Add onion
and 1/4 teaspoon salt and cook, stirring
often, until golden, about 5 minutes.
Stir in curry powder, ginger, lemon zest
and potatoes and simmer, stirring
occasionally, for 5 minutes. Stir in
broth, coconut milk and asparagus.
Bring to a simmer over medium heat,
partially cover and continue to cook
until the potatoes are tender, about 15
minutes.
Step 2. Puree the soup with an
immersion blender or a regular blender
(in batches) until smooth. (Use caution
when pureeing hot liquids.) Season
with the remaining 1/4 teaspoon salt
and pepper.
Step 3. Whisk creme fraiche (or sour
cream), lemon juice and scallion greens
(or chives) in a small bowl and garnish
with a swirl of it.
Tips
Note: Crème fraîche is a tangy, thick,
rich cultured cream commonly used in
French cooking. Find it in the dairy
section of large supermarkets, usually
near other specialty cheeses. Sour
cream can be used as a substitute, or
you can make your own lower-fat
version by combining equal portions
of reduced-fat sour cream and nonfat
plain yogurt.

Creamy Potato-Carrot Soup
In this sweet and savory potato and carrot
soup, carrots and apple lend the sweet
notes, while potato and half-and-half add a
savory counterpoint and a layer of
creaminess. The bay leaf gives it a depth of
flavor. Top this simple soup with celery
leaves and a drizzle of half-and-half.
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 cup chopped celery, plus leaves for
serving
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 4 cups reduced-sodium vegetable broth
• 3 cups sliced carrots
• 1 pound Yukon Gold potatoes (about 2
medium), cut into 1 1/2-inch pieces
• 1 large Honeycrisp apple, chopped
• 1 fresh bay leaf
• 2 teaspoons fresh lemon juice
• ½ cup half-and-half, plus 8 teaspoons,
divided
Directions
Step 1. Heat oil in a large heavy pot over
medium heat. Add onion, celery, salt
and pepper. Cook, stirring occasionally,
until the onion is softened and
translucent, about 8 minutes.
Step 2. Add broth, carrots, potatoes,
apple and bay leaf to the pot. Bring to a
boil over medium-high heat; reduce
heat to medium-low and simmer until
the carrots and potatoes are tender,
about 20 minutes. Discard the bay leaf.
Step 3. Working in batches, if
necessary, pour the soup into a blender.
Secure the lid on the blender, remove
the center piece to allow steam to
escape and place a clean towel over the
opening. Process until smooth, 45
seconds to 1 minute. (Alternatively,
puree soup in the pot with an
immersion blender until smooth. Use
caution when blending hot liquids.)
Return the soup to the pot and stir in
lemon juice and 1/2 cup half-and-half.
Top each serving with celery leaves, if
desired, and drizzle each with 1
teaspoon half-and-half.

Creamy Corn Soup with Jalapeños & Cotija
This creamy corn soup has underlying
earthiness from the hominy and heat from
the jalapeños. Fresh corn adds sweetness,
which works well with the salty cotija
cheese and other fresh and tangy garnishes.
Ingredients
• 2 tablespoons canola oil
• 4 cups fresh corn kernels or thawed
frozen corn kernels
• 1 cup chopped yellow onion
• 1 jalapeño pepper, seeded and chopped
• 2 medium cloves garlic, minced
• ¼ teaspoon salt
• 1 (15 ounce) can white hominy, rinsed
• 4 cups reduced-sodium vegetable broth or
chicken broth
• 2 tablespoons lime juice
• 2 teaspoons granulated sugar
• 6 tablespoons plain whole-milk Greek
yogurt
• 6 tablespoons chopped fresh cilantro
• 6 tablespoons crumbled cotija cheese
• ½ teaspoon ancho chile powder
Directions
Step 1. Heat oil in a large Dutch oven or
heavy stockpot over medium-high
heat. Add corn; cook, stirring often,
until softened, about 6 minutes.
Transfer 1/2 cup of the corn to a small
bowl; set aside. Add onion, jalapeño,
garlic and salt to the pot; cook, stirring
often, until the onion is translucent and
the jalapeño is softened, about 5
minutes.
Step 2. Add hominy and broth; bring to
a boil over high heat; reduce heat to
medium-low and simmer, undisturbed,
until the flavors have melded, about 15
minutes.
Step 3. Pour the soup into a blender.
Secure the lid on the blender and
remove the center piece of the lid to
allow steam to escape. Place a clean
towel over the opening. Process until
smooth, about 1 minute. (Use caution
when blending hot liquids.) Return the
mixture to the pot. Stir in lime juice
and sugar.
Step 4. Divide the soup among 6 bowls
and top with the reserved corn, yogurt,
cilantro, cotija and chile powder.

Roasted Vegan Cauliflower Soup
with Parsley-Chive Swirl
Blitzed cauliflower gives this very
easy vegan soup recipe its creamy
taste without adding any dairy. To
get the silkiest texture, puree the
soup in a blender rather than using
an immersion blender.
Ingredients
• 5 pounds cauliflower, cut into 1-
inch florets (about 18 cups)
• 2 large leeks, white and pale green
parts only, halved lengthwise,
rinsed and cut into 1/2-inch pieces
• 1 ½ cups extra-virgin olive oil,
divided
• 1 ¾ teaspoons kosher salt, divided
• 1 ¾ teaspoons ground pepper,
divided
• 2 ½ cups fresh parsley
• ⅔ cup fresh chives
• 12 cups low-sodium "no-chicken"
broth or chicken broth
• 5 teaspoons white-wine vinegar
Directions
Step 1. Preheat oven to 400 degrees F. Coat
2 large rimmed baking sheets with cooking
spray.
Step 2. Toss cauliflower and leeks with 1/2
cup oil and 1 1/4 teaspoons each salt and
pepper in a very large bowl (you may need
to do this in 2 batches). Divide the
vegetables evenly between the prepared
baking sheets. Roast, switching the pans
from top to bottom and back to front
halfway, until soft and browned on the
bottom, 25 to 30 minutes.
Step 3. Meanwhile, place parsley, chives
and the remaining 1/2 teaspoon each salt
and pepper in a blender; pulse several
times to chop, scraping down the sides
once or twice. With the motor running,
slowly add the remaining 1 cup oil and
process until smooth. Transfer to a bowl
and rinse out the blender.
Step 4. Transfer the roasted vegetables to a
large pot and add broth. Bring to a boil
over high heat. Reduce heat, cover and
simmer for 10 minutes. Puree the soup in
batches in a blender. (Use caution when
pureeing hot liquids.) Stir in vinegar. Serve
with some of the herb sauce swirled on
top.
Tips
To make ahead: Refrigerate for up to 3
days or freeze for up to 3 months.
 Directions
Step 1. Heat oil in a large pot over
medium-high heat. Add onion and
celery; cook, stirring often, until the
onion is translucent, about 5 minutes.
Add garlic, Italian seasoning and
crushed red pepper; cook, stirring
occasionally, until aromatic, about 2
minutes. Stir in beans, Parmesan rind
(if using), broth, salt, pepper and bay
leaf; bring to a boil over high heat.
Reduce heat to medium-low and cook,
stirring occasionally, until the
Creamy White Bean Soup
vegetables are tender, about 20
minutes. Remove and discard
This light, creamy white bean soup is
Parmesan rind (if using) and bay leaf.
richly flavored thanks to plenty of beans,
veggies and Parmesan cheese. Blending
Step 2. Pour 2 cups of the soup into a
half of the soup at the end adds its
blender. Secure the lid on the blender
signature creaminess without adding
and remove the center piece to allow
cream.
steam to escape. Place a clean towel
over the opening. Process until
Ingredients
smooth, about 1 minute. (Use caution
• 2 tablespoons extra-virgin olive oil
when blending hot liquids.
• 1 medium yellow onion, chopped
Alternatively, pour 2 cups of the soup
• 3 medium celery stalks, chopped
into a medium bowl; process until
• 1 tablespoon minced garlic
smooth using an immersion blender.)
• 1 tablespoon dried Italian seasoning
• ½ teaspoon crushed red pepper
Step 3. Pour the pureed soup back into
• 2 (15 ounce) cans no-salt-added great
the remaining soup in the pot; stir to
northern beans, rinsed
combine. Stir in lemon zest and lemon
• 1 (2 ounce) Parmesan cheese rind
juice. Divide the soup among 4 bowls;
(optional)
sprinkle with Parmesan and garnish
• 4 cups unsalted vegetable broth
with parsley, if desired.
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 fresh or dried bay leaf
• ½ teaspoon grated lemon zest
• 2 teaspoons lemon juice
• 2 tablespoons grated Parmesan cheese
• Chopped fresh flat-leaf parsley for
garnish

Instant Pot Cream of Carrot Soup
This luscious and healthy cream of carrot
soup comes together with just 15 minutes
of active time, thanks to the Instant Pot (or
any other pressure cooker). For an even
easier dish, use an immersion blender to
puree the soup--you'll only have the
Instant Pot insert to clean after cooking.
Serve this soup as a starter for a holiday
meal or with crusty bread and a salad for
dinner any night.
Ingredients
• 2 tablespoons olive oil
• 1 ½ cups sliced sweet onion (such as
Vidalia or Walla Walla)
• 4 cups unsalted chicken broth or
vegetable broth
• 2 pounds carrots, cut into 1-inch chunks
(about 3 cups)
• 1 large russet potato, peeled and cut into
1-inch chunks (about 1 3/4 cups)
• 3 cloves garlic, smashed
• ½ cup whole milk
• ⅓ cup heavy cream
• 1 teaspoon salt
• ¼ teaspoon ground pepper
Directions
Step 1. Select Sauté setting on a
programmable multicooker (such as
Instant Pot). (Times, instructions and
settings may vary according to cooker
brand or model.) Select High temperature
setting; add oil to the cooker and let it
heat for 2 to 3 minutes. Add onion; cook,
stirring occasionally, until slightly
browned and softened, about 8 minutes.
Add broth, carrots, potato and garlic; stir
to combine. Press Cancel.
Step 2. Cover the cooker and lock the lid
in place. Turn the steam release handle to
Sealing position. Select Manual/Pressure
Cook setting. Select High pressure for 15
minutes. (It will take 10 to 15 minutes for
the cooker to come up to pressure before
cooking begins.)
Step 3. Carefully turn the steam release
handle to Venting position, and let the
steam fully escape (the float valve will
drop; this will take 5 to 10 minutes).
Remove the lid from the cooker. Stir in
milk, cream, salt and pepper. Turn off the
cooker.
Step 4. Use an immersion blender to puree
the soup until smooth, or puree the soup
in a blender, in batches if necessary. If
using a traditional blender, secure the lid
on the blender and remove the center
piece to allow steam to escape. Place a
clean towel over the opening. Process
until smooth, about 3 minutes. (Use
caution when pureeing hot liquids.)

Smoked Gouda-Broccoli Soup
Smoked paprika and smoked Gouda
give this broccoli-and-cheese soup
recipe a double hit of smoky flavor. If
you can't find smoked Gouda, smoked
Cheddar gives delicious results as
well.
Ingredients
• 1 ½ pounds broccoli crowns (2
medium)
• 2 tablespoons extra-virgin olive oil,
divided
• 1 cup chopped sweet onion
• 2 cloves garlic, smashed and peeled
• 1 tablespoon all-purpose flour
• ⅛ teaspoon smoked paprika
• 4 cups low-sodium chicken broth
• 2 cups cubed rye bread (1/2-inch
pieces)
• 1 cup shredded smoked Gouda
cheese
• 2 teaspoons white-wine vinegar
• ½ teaspoon salt
• ½ teaspoon ground white pepper
Directions
Step 1. Cut 1 1/2 cups bite-size broccoli
florets and set aside. Coarsely chop the
remaining broccoli.
Step 2. Heat 1 tablespoon oil in a large
saucepan over medium heat. Add onion
and cook, stirring occasionally, until soft,
about 5 minutes. Add garlic and cook,
stirring, for 30 seconds. Add flour and
paprika; stir to coat. Add broth and the
chopped broccoli. Bring to a boil over
high heat. Reduce to a gentle simmer and
cook, stirring occasionally, until the
broccoli is tender, 8 to 10 minutes.
Step 3. Meanwhile, make croutons: Toss
bread with the remaining 1 tablespoon oil
in a large skillet. Cook over medium heat,
stirring occasionally, until browned and
crisp, about 10 minutes. Transfer to a
bowl.
Step 4. Puree the soup in a blender, in
batches if necessary, or use an immersion
blender. (Use caution when pureeing hot
liquids.) Return the soup to the pan over
low heat. Add cheese a little at a time,
stirring constantly until it melts before
adding more. Stir in the reserved broccoli
florets. Cook, stirring occasionally, until
they are bright green, 2 to 3 minutes. Stir
in vinegar, salt and white pepper. Serve
hot, topped with the croutons.
 Directions
Step 1. Drain and rinse beans.

Step 2. Heat oil in a large pot over

medium-high heat. Add onions and
cook, stirring occasionally, until tender,
3 to 5 minutes. Add garlic, cumin and
chili powder; cook, stirring, for 30
seconds. Add the drained beans and
water. Bring to a boil over high heat.
Reduce heat to maintain a simmer,
cover and cook until the beans are
tender, 1 to 1 1/2 hours.
Sopa Tarasca
Step 3. Meanwhile, soak chiles in
This famous soup from the state of Michoacán
boiling water until the skins have
in Western Mexico is often made with a base of
softened, about 15 minutes. Drain and
pureed beans along with tomatoes and dried
chop.
chiles, which bring a lot of the character to the
dish. Here we use ancho chiles, which are
Step 4. Add the chiles, tomatoes and
sweet, earthy and relatively mild. You could
their juice, salt and pepper to the
also use pasillas, which have a heat level
beans. Puree the soup in a regular
similar to anchos--or, if you like it hot,
blender (in batches, if necessary) until
gaujillos, which also bring some smoky notes
very smooth. (Use caution when
to the pot.
blending hot liquids.) Serve topped
with avocado and garnished with queso
Ingredients
fresco, limes and tortilla chips, if
• 1 pound dried pinto beans, soaked overnight
desired.
• 2 tablespoons canola oil
• 1 ½ cups diced onions
Tips
• 4 cloves garlic, minced
Tip: Ancho chiles are dried poblanos--
• 2 teaspoons ground cumin
the glossy, dark green chiles
• 1 teaspoon chili powder
traditionally used in chiles rellenos.
• 6 cups water
Anchos have a fruity, moderately spicy
• 3 dried ancho chiles (see Tip), stemmed and
and slightly smoky flavor.
seeded
• 1 (28 ounce) can whole tomatoes
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 1 ripe avocado, sliced
• Crumbled queso fresco, lime wedges &
tortilla chips for garnish
 Directions
Step 1. Heat oil in a large pot over
medium-high heat. Add onion and cook,
stirring often, until softened, 3 to 4
minutes. Add zucchini, garlic, cumin and
bay leaf; cook, stirring often, until
fragrant, about 1 minute. Add broth and
chickpeas; bring to a simmer over high
heat. Reduce heat to maintain a lively
simmer and cook, covered, until the
zucchini is tender, 15 to 20 minutes.
Discard the bay leaf. Add spinach and
stir until it has wilted.
Creamy Zucchini-Chickpea Soup with Spinach
Step 2. In batches, puree the soup in a
Canned chickpeas combined with tahini thicken
blender or food processor. (Use caution
this simple vegetable soup and give it a creamy
when blending hot liquids.) Return the
consistency. The chickpeas also provide
satisfying plant protein and combine with the soup to the pot. Add lemon juice, tahini,
veggies to add plenty of fiber, vitamins and salt and pepper; whisk until the tahini is
minerals. Serve this easy dinner with baguette incorporated.
slices.
Step 3. Ladle the soup into bowls. Add a
Ingredients dollop of yogurt to each one and swirl it
• 1 tablespoon olive oil into the soup. Sprinkle with herbs, if
• 1 large onion, sliced (2 cups) desired.
• 2 medium zucchini (1 pound), cut into 3/4-inch
chunks (3 cups)
To make ahead
• 3 cloves garlic, minced
Refrigerate for up to 3 days or freeze for
• 1 tablespoon ground cumin
up to 3 months. Thaw, if necessary, and
• 1 bay leaf
• 2 ¾ cups low-sodium chicken or vegetable reheat, adding a little water to achieve
broth desired consistency, before serving.
• 1 (15 ounce) can no-salt-added chickpeas,
rinsed
• 6 cups baby spinach
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 6 tablespoons low-fat plain yogurt
• 1 tablespoon chopped fresh herbs, such as
parsley and/or chives, for garnish