Local Super Soups
Warm. Hearty. Filling. These words describe the perfect wintertime meal: soup. In Judith Fertig’s “Super Soups” article, delectable soup recipes were provided by notable chefs from several regions. Indianapolis restaurants with seasonal menus add soups for special diets, including gluten- and dairy-free, to their winter menus. If you’re out and about and need to grab a bowl of soup to warm you up, you can stop by one of these local restaurants:
Sobro Café, in SoBro, offers daily soup specials including Bison Chili, Black Bean Minestrone and Butternut Squash Soup.
Ezra’s Enlightened Café, in Broad Ripple, slow cooks their soups in a crockpot, and their daily soup ingredients rotate with seasonal produce. Some choices are Curried Veggie & Lentil Mushroom and Harvest Butternut & Veggie.
Public Greens, in Broad Ripple, offers a soup of the day such as White Carrot Ginger and Vegan Chili with quinoa.
Pogue’s Run Grocer, on the Near Eastside, cooks up a variety of homemade vegan soups daily next to their sandwich deli that also boasts a number of gluten-free and vegan options.
For those that enjoy preparing their own soups, creating a large pot can save time throughout the week as you can easily reheat it and serve to your family. Local Chef and Natural Awakenings Indy writer Allie McFee provides two nourishing soup recipes that will warm your soul this winter.
Roasted Tomato Herb Soup
Yield: 1 serving
4 cups tomatoes, roasted (4-5 medium tomatoes)
2 tsp fresh thyme
1 tsp dried rosemary
¼ tsp garlic
½ tsp sea salt
1 Tbsp cashews
1 tsp olive oil
Cut tomatoes in half and coat lightly with olive oil. Sprinkle salt on top. Roast at 400 degrees for 40 minutes. Put all ingredients into a high-speed blender and blend. Garnish with a sprig of fresh thyme.
Red Lentil Stew
Yield: 3-4 servings
1 ¼ cups red lentil
1 ½ cups yellow onion, chopped
2 large garlic cloves, minced
½ cup carrots, chopped
4 cups vegetable stock, reduced sodium
1 tsp salt
½ Tbsp cumin
½ tsp chili flakes
¼ tsp black pepper
1 Tbsp coconut oil
Rinse lentils and soak in water for 1 hour to remove indigestible fibers that cause gas during digestion. Remove water after soaking. In a large saucepan, heat 1 Tbsp coconut oil over medium heat. Chop onions and mince garlic, and add to saucepan. Cook until transparent, stirring occasionally.
Add spices and salt and cook for a couple seconds until aromatic. Add vegetable stock, carrots, and lentils to the skillet. Cook on medium-high, covered, for 26 minutes, stirring occasionally.
To serve, pour into bowl and garnish with cilantro and two slices of avocado. Add dollop of kimchee if preferred and/or a sprinkle of black sesame seeds.
For more healthy recipes, visit Allie McFee’s blog at ModernGoddessLifestyle.com.