Soup-er Bowl Sunday Recipes
Soup-er Bowl Sunday, an annual event co-hosted by Falmouth Jewish Congregation and Waquoit Congregational Church to raise funds for Falmouth Service Center must be virtual this year. Donations in any amount may be sent to
Falmouth Service Center
P.O. Box 208
Falmouth, MA 02541
Please add the words Soup-er Bowl Sunday in the memo line.
In the interim, enjoy some of the delicious soup recipes from Soup-er Bowl Sundays past and anticipate gathering once again in 2022!
ROASTED BUTTERNUT SQUASH, GARLIC AND APPLE SOUP
1 butternut squash, halved lengthwise and seeded
1 large carrot, cut into large chunks
1 sweet potato, cut into large chunks
1 head garlic
1 ½ tablespoons olive oil
½ teaspoon dried rosemary
Salt and ground black pepper to taste
1 tablespoon olive oil
2 stalks celery, chopped
1 onion, chopped
½ teaspoon nutmeg
½ teaspoon cayenne pepper
2 Granny Smith apples-peeled, cored and sliced
4 cups vegetable broth
1 cup apple cider
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Arrange butternut squash halves, carrot chunks, sweet potato chunks and whole garlic head on the prepared baking sheet. Drizzle 1 1l/2 tablespoons olive oil over the vegetables, season with rosemary, salt and black pepper.
- Roast in preheated oven for 20 minutes, turn the carrot and sweet potato chunks and continue roasting until everything is tender, 20-30 minutes more. Set aside to cool.
- Use a spoon to remove flesh of squash from skin. Cut carrot and sweet potato into small pieces. Squeeze roasted garlic from skin.
- Heat 1 tablespoon olive oil in a large pot over medium heat, add celery and onion. Season the celery mixture with nutmeg and cayenne pepper, sauté until the celery and onion are tender, about 8 minutes. Add apple and continue to cook and stir until apples begin to get hot, about 2 minutes more.
- Pour vegetable broth and apple cider into the pot, bring just to a boil, reduce heat to medium-low and cook at a simmer for 30 minutes.
- Stir squash, carrot, sweet potato and garlic into the pot. Bled soup with an immersion blender until smooth.
Spiced Lentil Soup from TODAY SHOW
7/8 cup dry red split lentils
1 teaspoon ground turmeric
2 cups vegetable stock/water
1 tablespoon vegetable oil
½ stick unsalted butter
1 teaspoon black mustard seeds
2 teaspoons cumin seeds
1 bay leaf
10 curry leaves (fresh best but dried will do)
1 Serrano chili, finely chopped
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 2-inch piece fresh ginger, peeled/finely grated
1 large plum tomato, roughly chopped
Fine sea salt
1 tablespoon freshly chopped cilantro, to garnish
Roti bread, to serve
- Put lentils into a colander and run under cold water until the water draining from the lentils runs clear. Drain the lentils and add them to a saucepot or Dutch oven with the turmeric and stock/water and bring to the boil. Once the liquid is boiling, reduce the heat to a brisk simmer and cook for about 30 minutes, until the lentils are very tender. Turn off the heat and leave lentils for a good 15 minutes to plum up even more.
- Put the vegetable oil and butter into a frying pan over a high heat. As soon as the butter melts, add the mustard and cumin seeds, along with the bay leaf and curry leaves. Fry for a few minutes, until the spices smell strongly aromatic, then add the chili and onion. Reduce the heat to medium and fry, stirring frequently until onion is soft and just lightly golden, about 15 minutes. Add garlic, ginger and tomato and increase the heat to medium-high. Cook until the tomato breaks down. Once the oil has risen to the surface, the spice paste is ready.
- Mash up the lentils and then add the spice mixture. Return to the heat to warm through, season to taste and serve with the chopped cilantro and bread.
FROM CARMINA MOCK
1 large onion
3-4 cloves of garlic
1 hot pepper (jalapeno) optional
2 tsp cardamom seed (2 ½ tsp powder)
Put in food processor and process to a fine paste.
In a large soup pot heat quarter cup of sunflower oil and add:
2 Tsp. cumin
2 Tsp. Turmeric
1 Tsp. coriander
2 Tsp. madras curry
½ Tsp cinnamon
When spices are bubbling (watch that you don’t burn) add the paste and sauté together.
1 large can crushed tomatoes (28 oz)
¼ can of water
Simmer for 10 minutes, add 1 Tbs. sugar.
Add 1 cup grated coconut (if sweetened omit the sugar above). Season with salt and pepper to taste.
Add 1 can coconut milk, 3 cans chickpeas. Simmer together about 15 minutes. You can serve it with a pesto of cilantro, jalapeno, raw garlic, olives oil, salt.
Optionally place a handful of raw organic baby spinach leaves in the bowl, then add the hot soup on it and it will cook the greens lightly.
NONNA’S CHICKEN SOUP
Athena’s Note: In this recipe, every ingredient gets thrown into the pot at once and is used to flavor it. Even after making this recipe, you can use the chicken carcass to make bone broth.
1 whole chicken
1 bone-in chicken breast (about 1 ½ pounds)
2 yellow onions, 1 diced, 1 halved
5 or 6 carrots, peeled and cut into coins
5 stalks celery, chopped
6 cloves garlic, peeled and smashed
6 sprigs fresh thyme
3 medium parsnips, chopped
2 quarts low-sodium chicken stock
2 teaspoons kosher salt
Freshly cracked pepper
1 pound dried acini di pepe pasta, or another small pasta such as tubettini, orzo, or ditalini
1 small handful fresh parsley, finely chopped
Grated pecorino Romano cheese, for serving
Lemon wedges, for serving
Place the whole chicken and breast in a large stockpot. Add the onions, carrots, celery, garlic, thyme, parsnips, stock, salt, and 2 cups water—or enough to just cover the chicken. Season with pepper. Place the pot over medium-high heat and bring it to a simmer, skimming any foam that rises to the surface. Reduce the heat to low and gently simmer, covered, until the chicken begins to fall off the bone, about 1½ hours. Using tongs, remove the chicken pieces, onion halves, and thyme sprigs. Discard the chicken bones and skin, then tear the meat into bite-size pieces and return it to the pot. Taste for seasoning. Meanwhile, in a separate pot, cook the pasta according to the package directions until al dente. To serve, place a heaping spoonful of pasta into individual bowls and ladle the soup over the pasta. Sprinkle it with parsley, pepper, and a hearty helping of cheese, and serve with lemon wedges on the side. Leftover soup (without the pasta) can be stored in an airtight container and refrigerated for up to 3 days. The soup can also be frozen for up to 1 month.