There is not much better food to eat during the cold winter months than soup. Easy to prepare, freezes (and reheats) well, and can be adapted to any dietary preferences. And, of course, easy to make from locally-sourced ingredients!
What we love about soups is how diverse they are. You can take out or add ingredients and totally change the flavor profile. Want low-carb and high protein? Take out the potatoes and pasta. Want a soup that is all vegetarian? Simple! If you have locally-grown vegetables from other seasons you froze, this is a great way to use those. But using store-bought ingredients is just fine, too! We recommend using frozen over canned as much as possible to reduce sodium and enrich the flavors.
You can of course get amazing food from our catering and soon our restaurant in Vinita, Oklahoma, but our owner Carolyn Piguet wanted to share some favorite soup recipes that can be easily adapted to fit what you have available or to taste.
Cream of Cauliflower Soup (low-carb option!)
- Sauté a bag of riced cauliflower (can be a mix with other veggies to give color such as peas, carrots and red peppers) in a tablespoon of butter until it is slightly browned.
- Cube an 8 oz block of cream cheese and add to the veggies,
- Add about 3 cups of heavy cream or half and half, whichever you choose.
- Add 2 cups of finely shredded mild cheddar.
- Let this simmer and stir continually to make sure the cheese doesn’t clump up and enjoy!
By the way, you can substitute broccoli or other veggies to change the soup’s dynamics.
Hearty Hamburger Stew
- Dice ½ cup of onions.
- Brown 2 lbs. of hamburger with the diced onions until browned.
- Add 1 can of diced tomatoes, 1 small can of tomato sauce, 1 bag of mixed veggies, 2 teaspoons of a season salt and other spices you like to personalize it.
- If you wish to add diced potatoes to it along with some carrots it will just make it heartier.