I purchased canned chicken broth, but homemade would certainly work just as well. With making soup, I find butter and chicken stock add a richness that olive oil and vegetable broth cannot. This does not mean you could not make this a vegetarian soup, but it changes the flavor. Vegetable stock, if not homemade, can also be much more expensive than chicken broth.

This soup could also be blended, but I personally do not prefer pureed soups. If you want to puree the soup, place in a blender in batches after the final step below. Be sure to remove the center cap of the top to allow steam to escape (hot liquids will expand).

Sweet Potato & Parsnip Soup

2 tbsp unsalted butter
1 yellow onion, diced
1 inch fresh ginger, peeled and minced
3 large sweet potatoes, peeled and chopped
3 parsnips, peeled and diced
2 tsp dried basil
6 cups chicken broth or stock
fresh ground black pepper

Melt butter in a large stockpot. Add onions and a small amount of salt. Saute for 3-5 minutes until softened. Add ginger and saute for 30 seconds or until very fragrant. Add parsnips, sweet potatoes, and basil. Cook, stirring constantly, until vegetables begin to turn golden brown.

Add chicken stock and bring to a boil. Reduce heat and simmer until vegetables are tender when pierced by a fork, about 25 minutes. Add peppper to taste.

Frugal Breakdown:
butter: negligible
onion: $0.50
fresh ginger: $0.19
3 large sweet potatoes: $2.98
3 parsnips: $1.50
dried basil: negligible
6 cups chicken broth or stock: $2.09
fresh ground black pepper: negligible

TOTAL: $7.26

Servings: 6
Price per Serving: $1.21

Verdict: Success! With some money leftover for some nice bread on the side.

While the cost is specific to the ingredients I used, you could also substitute other vegetables in this soup. Celery would be a good replacement for parsnips, or another root vegetable such as turnips. Carrots might be a little too sweet along with the sweet potatoes, but a hardy winter squash could substitute for sweet potatoes (such as butternut or acorn).

One of the first recipes I posted for Soupified was Asian Chicken Noodle Soup. This soup uses lemongrass, ginger, red pepper flakes, and green onions to take chicken noodles from ordinary to extraordinary.

MyRecipes.com has joined the game with the featured article Heart Warming Chicken Soup, which features recipes for Classic Chicken Soup, Thai Shrimp and Chicken Soup, Southwestern Chicken Soup, Lemon Chicken Orzo Soup, and more. “Nourish your soul with these chicken soup recipes that cure colds, mend broken hearts, and erase bad days.”

Is chicken soup really that magical? We have already talked about the Power of Campbell’s Soup in times of economic crisis, but could chicken soup be thrifty enough to hold the answers to all that ails us? 

Even if you don’t think you can make chicken soup from scratch, I encourage you to try. If it helps, I also encourage you to cheat with pre-chopped vegetables, pre-cooked chicken (rotisserie works great) or any other short cuts that will get you in the kitchen and trying new things. Try taking a step outside of the can, you might like what you find!

Caraway seeds do not show up often in my recipes, even though they have a wonderful, anise-like flavor. If you do not have caraway seeds, try using dried basil with a pinch of dried thyme or ground anise seed.

Cauliflower Soup
adapted from Cooking Light

2 tbsp butter
1 large onion, finely chopped
1 large head cauliflower, chopped or broken into florets
3 Yukon gold potatoes, peeled and diced
1 large carrot, finely chopped
1 tsp caraway seeds
6 cups fat-free, less-sodium chicken broth
1/2 tsp salt
1/8 tsp freshly ground black pepper

Melt butter in a large stock pot over medium-high heat; add onion with a pinch of salt and saute 4 minutes or until lightly browned, stirring occasionally.

Add the cauliflower, potato, carrot, and caraway seeds. Cook 6 minutes or until cauliflower begins to brown, stirring frequently. Add broth; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender. Stir in salt and pepper.

Above: Top individual bowls of soup with fresh ground black pepper, if desired.

Pre-shredded cheese can be dry and difficult to melt. Buy a brick of cheese and shred it yourself just before adding to the pan. The cheese will be softer, which is also better for topping hot soup!

Beer Cheese Soup
adapted from Cooking Light

4 1/2 cups less-sodium chicken broth, divided 
2 medium Yukon gold potatoes, peeled and cubed
2 tbsp unsalted butter 
1 medium onion, diced
1 large carrot, diced
2 cloves garlic, minced
1 package (10 oz) broccoli florets, thawed
1/2 cup all-purpose flour, spooned and leveled
2 1/2 cups 2% milk
12 oz sharp cheddar cheese, shredded
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1/4 tsp black pepper
1/8 tsp salt
1 (12 oz) can or bottle of beer
freshly ground black pepper (optional) 

Simmer 2 cups of chicken broth with potatoes in a medium saucepan. Cook 15 minutes of until potatoes are tender. Transfer potato mixture to a blender, removing center piece of the blender lid to allow heat to escape. Secure lid on blender and place a clean towel over the opening to avoid spills. Blend until smooth and set aside. 

Over medium heat, melt butter in a large stockpot. Add onion and carrot, saute 5 minutes or until tender. Add garlic to pan, cook about 30 seconds or until fragrant. Add remaining 2 1/2 cups chicken broth and broccoli, bring to a boil. 

Whisk together flour and milk, then slowing whisk into stockpot. Cook until slightly thickened, about 1 minute, stirring constantly. Add potato mixture, shredded cheese, dry mustard, Worcestershire sauce, pepper, and salt. Stir to combine. Add beer to pan and bring to a simmer. Cook 15 minutes or until cheese has melted. Garnish with black pepper, if desired. 

Above: Broccoli and carrots add body to the soup, along with some healthy vitamins.

The original recipe called for chicken stock, which I substituted with Simple Garlic Broth. Another vegan option would be vegetable stock. Because I used garlic stock, I omitted the garlic in this recipe. If you are using chicken or vegetable stock, also add 1 clove of minced garlic and 1 tbsp of oil to saute. I also used diced tomatoes with basil and oregano for an earthier flavor.

African Peanut Stew
adapted from Real Simple

1 (28 oz) can chopped tomatoes (do not drain)
1 (6 oz) can tomato paste
3 large carrots, peeled, halved lengthwise, and thinly sliced
1/2 cup creamy peanut butter
4 cups garlic broth
1 tbsp balsamic vinegar
2 tsp sea salt
1/4 tsp cayenne pepper
1 cup uncooked white rice
6 green onions, chopped
1/4 cup roasted peanuts, coarsely chopped

In a large stockpot, combine tomatoes, tomato paste, carrots, peanut butter, broth, vinegar, salt, and cayenne pepper. Whisk together over medium heat. Bring to a boil. Add rice and reduce heat to low. Cover and cook for 20 minutes.

Ladle into bowls and top with green onions and peanuts.

The recipe called for a bouquet garni, which is basically herbs tied together with kitchen string and allowed to simmer in a dish to impart flavor. By tying the herbs together, it makes them easier to find and remove before serving. Since the broth already needs to be strained, I skipped that step and just tossed the herbs into the stock pot. Smashing the garlic cloves slightly allows the flavor and healthy benefits to steep into the broth, but do not chop or the broth will be too strong.

Simple Garlic Broth
adapted from the New York Times

5 cups water
2 heads garlic
1 tbsp olive oil
1 fresh bay leaf
2 fresh sage leaves
2-3 sprigs fresh thyme
salt, to taste

Separate garlic cloves and smash each one slightly. Peel garlic cloves and cover with water in a large stock pot. Add olive oil and herbs. Bring to a boil over high heat.

Reduce heat and simmer, covered tightly, for 1 hour. Remove from heat and strain, discarding herbs and garlic. Add salt, about 1/4 or 1/8 of a teaspoon at a time, whisking and tasting between additions.

If not using immediately, allow to cool to room temperature before storing, tightly covered, in the refrigerator for up to 2 days. Yeilds about 1 quart of garlic broth.

Instead of discarding the garlic, consider using in another recipe. The softened cloves will mash into a paste and would be great to mix into mashed potatoes or hummus.

To prepare lemongrass, peel the outside layer away and discard. Smash the ends (a meat tenderizer works well) to release the oils and infuse the flavor into the stock. You only need to pound lightly and do not break the stalk, as you will need to remove before serving.

Asian Chicken Noodle Soup
adapted from Cooking Light

1 tbsp vegetable oil
1 tbsp minced garlic, 5-6 cloves
1 tbsp grated ginger
2 stalks fresh lemongrass, peeled and smashed
2 cups water
2  (14 oz) cans fat-free, less-sodium chicken broth
1  lb chicken breast,  cut into bite-sized pieces
4  oz  uncooked angel hair pasta
1/2  tsp salt
1/4 tsp crushed red pepper flakes
2 green onions, thinly sliced

Heat oil in a large stock pot over medium-high heat. Add garlic, ginger, and lemongrass; saute 3 minutes. Add water and broth; bring to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done. Remove from heat; stir in remaining ingredients. Let stand 5 minutes. Discard lemongrass.

Check out this awesome recipe for Cumin Paprika Salt:

cumin paprika salt:
2 tbsp ground cumin
2 tbsp smoked sweet paprika
2 tbsp sea salt flakes

This would be great as a spice rub for just about any cut of meat, or try it as seasoning for homemade tortilla chips or sweet potato fries! Add a pinch of cayenne pepper for a spicy kick (about 1/4 tsp of ground red pepper should do it).

Please enjoy this spicy and savory soup offering, chocked full of warmth and goodness. Each serving has plenty of protein as well as tons of veggies, making it a wonderful meal in a bowl.

Gypsy Soup
Milwaukee Journal Sentinel

2 tbsp olive oil
2 sweet yellow onions, diced
3 cloves garlic, minced
2 medium sweet potatoes, peeled and diced
3 ribs celery, chopped
1 cup diced green bell pepper
1 tbsp paprika
1 1/2 tsp ground turmeric
1 1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground cinnamon
dash cayenne pepper (about 1/8 tsp)
1 can (14-16 oz) diced tomatoes, undrained
2 cans (15 oz) chick peas (garbanzo beans), rinsed and drained
2 vegetable bouillon cubes, dissolved in 4 cups water

Heat oil in a large stock pot over medium heat. Add onion, garlic, sweet potato and celery, and saute for 5 minutes, stirring frequently.

Stir in bell pepper and spices. Saute another 3 minutes. Add tomato, chick peas, and vegetable stock. Simmer until vegetables are tender, about 20 minutes. Season to taste with salt and fresh ground black pepper.

Above: Sweet potaoes, celery, garlic, and onions, chopped and ready to become soup.

Above: Paprika, turmeric, dried basil, cinnamon, and a dash of cayenne pepper give the soup its spicy warmth and smokey flavor.

Now that the weather forecasts include frost, snow, and other nasty things, I bring you a bowl of comfort to warm you from the inside-out. While Jenn’s Cook Book does already have a soup category, it is seriously lacking (4 of the 14 posts are recipe revisions, and almost all of the recipes are over a year old, many with no pictures), so I hope this project will help the fledgling category grow.  

Soup is a wide-reaching food category that includes stews, chowders, and countless other classifications. For this project, I will attempt to include a variety of soups from different global cuisines and cultures, as well as take advantage of seasonal ingredients and introduce a few new flavors.

I’m not the only one with soup on the brain. MyRecipes.com recently finished Your Daily Soup, showcasing 31 fabulous soup recipes during the month of October. Also check out 10 Soups Under 300 Calories, Classic Soups – Ready in a Flash, and How to Make Super Soups from Cooking Light magazine. Still want more? Check out MyRecipes.com enormous archive of Soup Recipes.

Soup is one of those extrordinary foods that can soothe the body and the soul. We turn to soup for comfort during times of illness, inclement weather, and economic hardship. In most cases, soup is remarkably inexpensive. Soup revives ho-hum leftovers and turns everyday ingredients into an surprisingly satisfying meal. Chocked full of vegetables, many soup recipes are healthy, or leave room for adjustments to control calorie, fat, and sodium contents.

As I’ve mentioned before, food is a source of comfort, a product of love, and a means of sustenance. A homemade bowl of soup is all of these things and more. Now that wintry weather it at the front door, I invite you to pull up a chair, grab a spoon and join me for a bowl of piping hot soup.  

Let’s get Soupified!