3 perfect winter comfort soups - KMSP-TV

3 perfect winter comfort soups

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Pureed Turnip Soup
Serves 12


2 Tablespoons butter

2 lbs turnips, peeled, medium dice

3/4 lbs onions, medium dice

1/8 cup fresh garlic (jarred is fine), minced

½ teaspoon basil, dried leaf

6-8 cups chicken stock or vegetable stock, depending on desired thickness

1/2 lbs potatoes, peeled, medium dice

Salt, pepper to taste


Heat butter in a heavy stock pot over medium low heat.

Add the turnips, onions, garlic and dried basil leaves. Sweat the vegetables until they are about half cooked. Do not let them brown.

Add the stock and potatoes. Bring to a boil.

Simmer until the vegetables are tender.

Puree the soup using immersion blender, or food mill, or regular blender.

Bring the soup back to a simmer. If necessary, add more stock to thin soup to the proper consistency.

Season to taste.

Artichoke Lentil Soup
Serves 8-10


2 T olive oil

1 1/2 cup large yellow onion, small chop

1 cup carrots, peeled small chop

1 cup leeks, small slice or chop (optional)

2 teaspoons curry powder

2 Tablespoons soy sauce or tamari or braggs liquid aminos

3 Tablespoons garlic, minced

2 cups red lentils

1 pound artichoke hearts, chunked (prefer plain, non marinated. If marinated, rinse and drained)

4 cups vegetable broth or stock

2-4 cups water


Sauté on medium heat onions and carrots until tender then add leeks.

Add curry powder and soy/tamari/braggs, and stir well, cook until aromatic about 2 minutes. Lower heat if needed.

Add garlic and lentils, stir well.

Add artichoke hearts, broth and water. Mix well.

Simmer for 20-30 minutes or until lentils are tender.

Season with Season with soy/tamari/braggs, and thin with water as desired. Should be thick and chunky.

Immune-Boosting Miso Soup
Serves 5-6


2 T olive oil

2 cups medium onion, peeled, chopped

3 Tablespoons garlic, minced

2 Tablespoons fresh ginger, grated

1/3 teaspoon ground turmeric

1 1/2 cups butternut squash or sweet potato, peeled, seeded if needed, cubed

1 cups Shiitake mushrooms, washed, sliced

2 cups kale, washed, sliced

4 cups vegetable stock

1 1/2 – 2 Tablespoons fresh lemon juiced

3 Tablespoons Miso paste

1/2 cup water if desired


In a large sauce pan, or stock pot, heat olive oil on medium/high heat.

Add onions, garlic, ginger and turmeric and cook about 4 minutes,

stir often, do not let burn.

Add squash, mushrooms, kale and cook another 2 minutes.

Add stock, and let simmer for 15 minutes.

Once squash is tender, remove from heat and let cool slightly.

Then add miso and lemon juice. (Miso has probiotic properties. If it's added to too hot of liquid, those properties will diminish.)

Add a half cup of water if desired to thin out.

Add more lemon or miso if desired, cover and let sit for about 5 minutes, then serve.

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