Best Indian Summer Vegetable Soup Recipes

INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW

Steps:

• Rinse the pigeon peas in a couple changes of water.
• In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
• To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!

INDIAN SUMMER VEGETABLE SOUP

Steps:

• Heat olive oil in a large stock-pot over medium heat.
• Add garlic and onion, cover.
• cook for 5 minutes until onion softens.
• Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
• Serve in bowls with grated Parmesan cheese on top.

GOOD EATS INDIAN SUMMER SOUP

Steps:

• Rinse the chicken breasts, pat dry, and brush with oil.
• Season with salt and pepper.
• Slice onion into rings 1/4 inch thick, but don't separate the rings.
• Rinse the poblano pepper and pat dry.
• Grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
• Place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
• Chop the onion, pepper and chicken into bite-size pieces.
• Melt butter in a large heavy pot over low heat.
• Saute garlic and mushrooms in the butter for 5 minutes or until softened.
• Add the chicken, onions, pepper, corn and 2 cups of water.
• Mix and simmer for 5 minutes.
• Add cubed cheese and simmer until the cheese has melted.
• DO NOT allow the soup to boil.
• In a separate bowl, mix the cornstarch with 1/2 cup water.
• Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
• Cook over low heat until thickened, stirring constantly.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.