Hello, chickpeas! Welcome to October! Hope you’re all happy that the fall season is here. I know I am. Fall means crisp, cool air and rainy nights…which also means…soup season is officially here! I love soups because soups are one-pot comfort meals that are relatively easy to make and super versatile. I have a few of my favourite fall recipes to share with you today so that you can also indulge in the seasonal yumminess that is soup. Grab an apron and let’s get cookin’!
For the ultimate comfort food experience, you will need your favourite blanket, your favourite big bowl, and a spoon.
It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it.
M. F. K. Fisher
Not Your Mama’s Split Pea Soup
I don’t like ham in my split pea soup. I’m not sure why…I simply I never did. So, this recipe is ham-free.
You will need:
- 1 cup yellow split peas
- 1 cup green split peas
- 2 celery ribs (diced)
- 1 large carrot (diced)
- 1 medium onion (diced)
- 4 cups low sodium chicken stock
- 3 cups water
- 2 medium bay leaves
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon celery salt
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
- 1.5 tablespoons grapeseed oil (or other veg oil)
- Salt to taste
- In a large stockpot or dutch oven, heat butter and oil together. Add celery, carrots, onions. Let the veggies sweat on medium-low heat until softened, stirring regularly. About 8 minutes.
- Add your split peas and bay leaves into the pot with the veggies. Cook the peas and veggies for 1-2 minutes, stirring constantly.
- Bring heat up to medium and add your water and chicken stock. Throw in celery salt, paprika, pepper, garlic powder. Let it come to a gentle boil.
- Reduce heat down to low and simmer for about 1.5 -2 hours. Stir the soup occasionally and adjust water if the soup seems too thick. Cook until the split peas are super soft. Taste the soup and adjust spices to your preference.
- Serve hot.
Babushka’s Matzo Ball Soup
I grew up loving and devouring matzo ball soup and it is still my favourite of all soups. Simple, delicious, and oh so healthy.
You will need:
- 1 organic free-range chicken (cut by butcher into segments and skin removed)
- 3 ribs of celery (cut in half)
- 1 medium onion (cut in half)
- A large fistful of Italian parsley (including stems)
- A large fistful of cilantro (including stems)
- 3 bay leaves
- 2 medium carrots (one cut into thirds and the other sliced)
- Whole black peppercorns (around 10)
- 2 large cloves garlic, pressed
- Salt to taste
- 1/2 teaspoon fresh ground pepper
- Matzo meal
- Place your chicken into a large stockpot. Cover with enough water to cover the chicken by about 4 inches of water. Bring to a gentle boil over medium-high heat.
- Once the chicken has begun boiling, throw in your carrot that is cut into thirds, celery, cilantro, parsley, and onion. Add bay leaves, black peppercorns, salt and pepper. Let the soup boil, meanwhile skin the top if you see any foam or fat.
- Once the soup is clear of foam/fat, cover it and let it simmer over medium-low heat for 1 hour.
- Meanwhile, follow the instructions on the container to make your matzo balls. Once the mixture is ready, toss in half of the pressed garlic and give the mixture another good stir. Cover and refrigerate the matzo meal for 30 minutes.
- Take out the onion, celery, carrot, cilantro, parsley, peppercorns and bay leaves. Next, take out the chicken and reserve it.
- Add the sliced carrots, then bring broth to a gentle boil. Next, form your matzo balls and gently plop them into the boiling broth. Cover the soup and cook on medium-low heat for 40 minutes.
- Meanwhile, shred your chicken (breasts and thighs only) and set aside.
- Finally, once the matzo balls are cooked, add the rest of the crushed garlic into the broth, and stir in your shredded chicken. Let the soup gently simmer for 3 minutes – adjust seasoning at this point. Turn off the heat.
- Serve immediately.
Simple Russian Forrest Soup
You will need:
- 6 cups homemade chicken broth (you can use store-bought if you wish)
- 2 leeks, chopped
- 3 medium russet potatoes, peeled and cubed
- 1 cup sliced fresh portobello mushroom
- 1 cup sliced fresh cremini mushrooms
- 1 cup sliced fresh shiitake mushrooms
- 2 large bay leaves
- 2 teaspoons dried dill
- 2 cloves garlic
- 5-8 whole black peppercorns
- Sour cream for serving
- 2 tablespoons finely chopped fresh dill for serving (optional)
- 2 tablespoons roasted sunflower oil, divided
- Salt and pepper to taste
** Optional sides: Russian rye bread toast with garlic and butter **
- In a large pot or dutch oven, heat 1 tablespoon of sunflower oil over medium heat. Add in garlic, leeks, and potatoes. Saute for about 5 minutes or until leeks begin to soften.
- Add broth, bay leaves, peppercorns. Bring to a simmer.
- Cook veggies for 8 minutes.
- While the potatoes cook, heat the remaining 1 tablespoon sunflower oil in a large skillet. Add the mushrooms and dried dill, and saute mushrooms until they are lightly golden brown.
- When the potatoes are finished cooking, keep the soup at a simmer and add the mushroom/dill mixture. Let the soup simmer until potatoes are tender. Season to taste with salter and pepper. Turn off the heat.
- Serve with a dollop of sour cream and finely chopped fresh dill (if using) and garlic toast (if using).
* For the split pea soup and mushroom soup, if you want to make the soups vegetarian, you can easily replace the chicken stock with veggie stock *
Thanks for stopping by! Enjoy soup season *wink*.