SOUP N' HYGGE
To hygge is to be cozy and warm from the inside out!
And that means savoring heartwarming foods like a steaming bowl of homemade soup.
In the Nordic countries, they practice hygge, because that is how they make winter cozy and something to look forward to. They have long, dark and bitterly cold, winters so they need and want comfort food; and that means adding plenty of soups to their meals.
Keep reading to get our top 3 favourite soup recipes that we make on a regular basis in our homes.
Select organic, BPA free and MSG free when possible.
First up is from Jill's late father-in-law.
This cozy recipe will stick to your ribs - even during the darkest days of winter. In the cool fall days and the dark days of winter, there's something particularly hygge about creating a cozy, hearty soup to keep the chill at bay. This recipe has been a tried and tested family favourite for many decades and definitely kid approved! One of the greatest things about this soup is how well it freezes! Barley freezes better than pasta or potatoes (though both can be done!) and you don't lose any quality by making it ahead.
- 10 cups water
- 1 cup white beans
- 1 cup orange lentils
- 1/2 cup split green peas
- 1/3 cup pearl barley (or Job's Tears for gluten friendly)
- 1 medium yellow onion
- 1 celery stalk
- 2 large carrots
- 1 Tbsp. onion soup mix, 1 Tbsp. vegetable soup mix & 2 Tbsp. chicken soup mix
- 1 Tsp. sugar
- 1 Tbsp. margarine, butter or other dairy alternative
- Salt, pepper & garlic powder to taste
- Can also add any of the following vegetables: cubed potatoes, sliced button mushrooms, green peas, kale or spinach, tomatoes and/or canned corn
- Garnish with finely chopped parsley
- Prepare white beans by soaking them overnight or bring to a boil and simmer for about 20 minutes.
- Prepare the vegetables by chopping them finely in a food processor or by hand.
- Place all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 1 - 1 1/2 hours until beans, lentils and vegetables are cooked through.
Next, is our mother's Butternut Squash Soup.
- 4 cups sliced squash
- 4 cups chicken or vegetable broth - homemade ideal
- 1/2 cup chopped onion
- 4 Tsp. minced ginger
- 3 Tbsp. butter or coconut oil
- 3 gloves garlic
- 2 Tbsp. freshly squeezed lime juice
- Sea Salt & freshly ground pepper to taste
- Roast the squash (can do ahead and refrigerate): Preheat oven to 375° Cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Roast in pre-heated oven for 60-70 minutes or until very soft when you press on the top of the squash.
- Meanwhile, sauté onion and ginger in butter or coconut oil until onion has softened and is translucent, but not browned.
- When ready, add squash, garlic and broth. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow to simmer, uncovered, for 20-30 minutes to blend the flavours.
- Purée in blender in smaller portions or use an immersion hand blender.
- Add lime juice.
Garnish with: thyme, heavy cream, raw pumpkin seeds and/or homemade croutons.
Last, but not least is Jill's absolute favourite Thai inspired soup.
This soup is packed with so much flavour, is so cozy, comforting and fragrant – plus, it’s easy enough for any night of the week! It's an all time family favourite soup and helps to keep the sniffles away. Gluten & dairy free and can be made vegan.
- 1 Tbsp. coconut oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks (omit or replace with firm tofu for vegan)
- Kosher salt and freshly ground black pepper, to taste
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 4 large carrots, shredded
- 1/2 bag coleslaw, optional
- 3 Tbsp. red curry paste
- 1 to 2 Tbsp. freshly grated ginger
- 7 cups chicken broth (homemade ideal; vegetable for vegan)
- 2 (13.5-ounce) cans coconut milk
- 1/2 (8-ounce) package rice noodles
- 1 Tbsp. fish sauce (omit for vegan)
- 2 Tsp. brown sugar (can be omitted)
- 5 green onions, thinly sliced
- 1/2 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh basil leaves
- 2 Tbsp. freshly squeezed lime juice
- Sriracha optional
- Crushed peanuts, optional
- Bean sprouts, optional
- Heat coconut oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in broth and coconut milk, scraping any browned bits from the bottom of the pot.
- Stir in chicken or tofu, carrots and optional coleslaw. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
- Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
- Remove from heat; stir in green onions, cilantro, basil and lime juice; season with, sriracha, salt and pepper, to taste.
- Serve immediately with crushed peanuts and bean sprouts.