Roasted Carrot Soup

Roasted Carrot Soup

Roasted the vegetables in the sun before adding the broth gives this soup it’s delicious flavor. I used rainbow carrots because that’s what was in my vegetable box this week. Regular orange ones work just as well, if not better.

Sun Roasted Carrot Soup

Ingredients

2 tablespoons coconut oil or butter

1 onion, chopped

1 leek, white and pale green parts only, chopped

1 pound carrots, peeled and chopped

2 cloves garlic, minced

1 teaspoon fresh thyme, chopped

1/2 teaspoon fennel seeds

3 cups vegetable broth, hot or at room temperature

salt and pepper to taste

Additional chopped thyme for serving

Preparation

Set Sun out to preheat.

In a large pot, melt the coconut oil or butter over medium heat. Add the onion, leek, carrots, garlic, thyme, and fennel seeds; stir to combine. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, about 30 minutes. Stir in the broth and continue cooking in the Sun Oven until the vegetables are very tender, about 30 minutes if using hot broth or 1 hour if at room temperature. Use an immersion blender to puree the soup in the pot. Season to taste with salt and pepper. Ladle into bowls and sprinkle thyme on each serving.

Makes 4 servings.

Sun Oven Pea Soup with Ham

New Sun Oven

This simple yet tasty soup is a good way to use up any leftover ham.

Easy Pea and Potato Soup

Ingredients

1 (16-ounce) bag frozen peas, thawed

1 (14-0unce) can chicken broth

1 pound russet potatoes, peeled and diced

1 carrot, peeled and diced

1 (6-ounce) ham steak or leftover ham, diced

Salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Add enough water to the broth to measure 3 cups total. Puree the peas with 1 1/2 cups of the broth mixture in a blender. Pour the pureed peas into a large pot. Add the potatoes, carrot, and ham. Cover and transfer the pot to the Sun Oven. Cook until the vegetables are tender, about 1 hour. Season to tastes with salt and pepper.

Good, Simple, Solar Soup

Cabbage Soup

Green cabbage has never made my list of favorite vegetables. I don’t dislike it, I just find it to be a little boring. This soup may change that. I made it yesterday with a head of cabbage that I’d almost forgotten I had in the fridge and a can of beef broth that was hiding in the back corner of my pantry. My expectations were low, but it turned out to be one of the best soups I’ve ever made.

Rescued Cabbage Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 head green cabbage, cored and shredded

1 can (14-ounce) beef broth

3 tablespoons chickpea flour

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

In a large soup pot, heat the oil over medium-high heat. Add the onion and cook until just softened, about 3 minutes. Add the cabbage, broth, and enough water to cover the cabbage by about 1/2-inch. In a small bowl gradually whisk enough water to the chickpea flour until it forms a smooth, thin paste then stir it into the pot. Cover and transfer to the Sun Oven. Cook until the cabbage is very tender, 1 1/2 to 2 hours. Season to taste with salt and pepper.

Solar Cauliflower and Potato Soup

Celery Root Soup

It looks like cauliflower is the new kale. I’m seeing it everywhere: menus, food magazines, blogs, and in my weekly vegetable box. Here’s a soup I whipped up with a few other ingredients I had on hand.

Cauliflower and Potato Soup

Ingredients

2 tablespoons olive oil

1 leek (white and pale green parts only), thinly sliced

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (or more to taste)

1 cauliflower, chopped

1 russet potato, peeled and diced (2 to 3 cups)

4 cups vegetable broth

1/2 milk, at room temperature

1/2 cup freshly grated Parmesan cheese

salt taste

2 tablespoons chopped, fresh flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

In a large pot, heat the olive oil over medium-high heat. Add the leek and cook, stirring often, until just softened, about 5 minutes. Add the garlic and red pepper and continue cooking until fragrant, about 1 more minute.

Put the cauliflower in the bowl of a food processor and pulse until it resembles a coarse grain. Add the processed cauliflower to the leek mixture along with the potatoes. Add the broth, cover and transfer to the Sun Oven. Cook until the potatoes are very tender, 45 minutes to 1 hour. Stir in the milk and cheese. Season to taste with salt. Ladle into bowls and sprinkle each serving with parsley.

Makes 6 to 8 servings.

 

 

Solar Clam Chowder

New Sun Oven

If not serving this soup straight out of the Sun Oven skip the last step. When you’re ready to eat, gently reheat the soup stove top and add the clams just before serving.

Manhattan-Style Clam Chowder

Ingredients

1/4 cup olive oil

1 onion, finely chopped

1 clove garlic, minced

1/2 pound yukon gold potatoes, peeled and cut into 1/2-inch dice

1 small zucchini, diced

1 stalk celery, diced

1 carrot, diced

1 (14-ounce) can fire-roasted diced tomatoes

2 (8-ounce) bottles clam juice

1/2 cup water

1/2 teaspoon dried oregano

1/8 teaspoon pepper

1 (6 1/2-ounce) can chopped clams

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 5 minutes. Add the potatoes, zucchini, celery, carrot, tomatoes, clam juice, water, oregano, and pepper. Cover and transfer to the Sun Oven. Cook until the flavors have melded, about 45 minutes. Stir in the clams with their juice and continue cooking until just heated through, about 10 more minutes.

Makes 4 servings.

Sun Oven Split Pea Soup with Parsnip

Parsnip Split Pea Soup

I’m slowly learning to dislike parsnips a little less. The last soup I made with them, Potato and Parsnip Soup, turned out pretty good. This twist on my favorite kind soup, split pea, isn’t all that bad either.

Solar Simmered Split Pea and Parsnip Soup

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

1 stalk celery, finely chopped

1 carrot, finely chopped

1 parsnip, finely chopped

2 cloves garlic, minced

1 pound dried split peas, picked over, rinsed, and drained

1 tablespoon dried marjoram

6 cups water

salt and pepper to taste

Additional olive oil for serving

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, parsnip, and garlic. Cook, stirring often, until just softened, about 5 minutes. Add the split peas, marjoram, and water. Stir to combine, cover, and transfer to the Sun Oven. Cook until the peas are very soft and falling apart, 1 to 1 1/2 hours. Use an immersion blender to puree to the desired consistency. Season to taste with salt and pepper. Ladle into bowls and drizzle each serving with olive oil.

Makes 4 to 6 servings.

Garlic-Potato Soup

Garlic Soup

We’ve been fighting off colds this week and got tired of the usual chicken soup. I’d heard garlic is another good way to keep a cold at bay and decided to put it to the test with this recipe.

Garlicky Solar Soup

Ingredients

1 tablespoon olive oil

1 onion, chopped

24 cloves garlic, peeled

2 large russet potatoes, peeled and cut into chunks

6 cups chicken or vegetable stock

salt to taste

Fresh thyme and sage for garnish

Preparation

Set Sun Oven out to preheat.

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often until translucent, about 5 minutes. Add the garlic and continue cooking and stirring until the onion is softened and the garlic cloves are just beginning to brown, about 5 more minutes. Stir in the potatoes. Pour the broth over the potatoes. Cover and cook in the Sun Oven until the potatoes are very tender, 1 1/2 to 2 hours. Use a handheld immersion blender to puree the soup until smooth. Season to taste with salt. Garnish with thyme and thinly sliced sage.

Makes 4 servings.

French Style One Pot Chicken Dinner

French Chicken Soup

This two course chicken dinner is made all in one pot.

French Style Chicken Soup

(adapted for the Sun Oven from Weight Watchers In One Pot)

Ingredients

1 carton (32-ounces) chicken broth

4 medium yukon gold potatoes (about 12-ounces)

4 carrots, cut into chunks on a diagonal

1 turnip, peeled and cut into 8 wedges

2 leeks, (white parts only) thinly sliced

4 cloves garlic, peeled

2 sprigs fresh thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken thighs, trimmed of excess fat

1 tablespoon chopped flat-leaf parsley for serving

Dijon mustard for serving

Preparation

Set Sun Oven out to preheat.

Combine broth, potatoes, carrots, turnip, leeks, garlic, thyme, bay leaf, salt, and pepper in a large pot. Nestle the chicken in the vegetables. Cover and transfer to the Sun Oven. Cook until the chicken is cooked through and the vegetables are soft, about 2 hours. Use a slotted spoon to transfer the chicken and vegetables to two separate bowls. Discard the thyme and the bay leaf. Strain the broth through a fine sieve over a saucepan or bowl. Discard the solids. Sprinkle half of the chopped parsley into the broth and serve as a starter. Sprinkle the chicken and vegetables with the remaining parsley and Dijon mustard and serve as the main course.

Makes 4 servings.

 

Bean and Bacon Solar Soup

Bacon Bean Soup

I’ve recently started saving the rendered fat from my solar cooked bacon and am always on the look out for ways to use it. If you don’t have any on hand, double the amount of olive oil in this recipe. The soup will still be good; just a little less bacony. Any type of white bean will also work, but my favorite is the Mayocoba (also know as Peruano or Canario).

Bacon Bean Soup

Ingredients

1 pound dried Mayocoba beans (or other white bean), picked over, rinsed, and soaked overnight

1 tablespoon olive oil

1 onion, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

2 cloves garlic, minced

2 tablespoons tomato paste

2 tablespoons rendered bacon fat

2 teaspoons chopped fresh rosemary

1 1/2-inch thick slice salt pork

8 cups chicken broth

salt and pepper to taste

Crumbled cooked bacon for serving (optional)

Preparation

Set Sun Oven out to preheat.

Heat the oil in a Dutch oven over medium-high heat. Add the onion, celery, and carrot. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic, tomato paste, bacon fat, and rosemary. Add the salt pork, drained beans, and chicken broth. Cover and transfer to the Sun Oven. Cook until the beans are soft, 1 1/2 to 2 hours. Remove and discard the salt pork. Season to taste with salt and pepper. Ladle into bowls and sprinkle crumbled bacon on each serving (if using).

Makes 12 servings.

 

Creamy Red Lentil Soup

Apple Lenti Soup

This soup has a sublime, velvety texture. The sliced apple garnish is a nice touch, but the soup’s just as good without.

Curried Red Lentil Soup with Apples

(adapted for the Sun Oven from WW Veg Power!)

Ingredients

2 Granny Smith apples

2 tablespoons olive oil

1 onion, finely chopped

2 carrots, peeled and finely chopped

3 cloves garlic, minced

1 tablespoon mild curry powder

3 cups water

1 cup vegetable broth

1 1/4 cups red lentils, picked over and rinsed

sour cream for serving

Preparation

Set Sun Oven out to preheat.

Peel, halve, core, and chop one apple. Heat the oil in a large pot over medium heat. Add the chopped apple, onion, carrots, and garlic. Cook, stirring often, until just softened, about 5 minutes. Stir in the curry powder. Add the water, broth, and lentils. Cover and transfer to the Sun Oven. Cook until the vegetables are soft and the lentils are very tender, about 1 hour. Use an immersion blender to puree the soup until smooth.

Halve, core, peel, and thinly slice the remaining apple. Ladle soup into bowls. Top each serving with apple slices and sour cream.

Makes 4 servings.

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