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.

Yellow Split Pea Soup with Turmeric

Sun Oven in WC

This time of year most of my solar cooking is a bit of a hybrid, some in the sun some on the stove. That way I can take advantage of a sunny morning and afternoon and still enjoy a (partially) solar cooked meal after dark. The final step of this soup, blanching the zucchini to be added in, can be done while it gently reheats stovetop.

Yellow Split Pea Soup

(adapted for the Sun Oven from Mediterranean Food of the Sun)

Ingredients

1 onion, finely chopped

1 tablespoon olive oil

1 cup yellow spit peas, pick over and rinsed

2 medium zucchini, finely diced

4 cups chicken or vegetable broth

1/2 teaspoon ground turmeric

salt and pepper to taste

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 just softened; about 4 minutes. Set aside 1/2 cup of the zucchini and add the rest to the pot. Cook, stirring constantly, for a couple minutes. Add the drained split peas to the pot with the broth and the turmeric. Cover and transfer to the Sun Oven. Cook until the peas are very soft and falling apart, 1 to 2 hours. Season to taste with salt and pepper. Just before serving, bring a saucepan of water to a boil stovetop, add the reserved zucchini, and cook for 1 minute. Drain and add them to the soup.

Soup for Supper

Sun Oven with 6qt Pot

Many of us worry about or waistline this time of year, myself included. One thing I’ve learned from being a lifetime Weight Watchers member is that the holiday meal on its own is not really the problem. It’s all the meals surrounding it. We spend so much time, planning, shopping for, and preparing the big feast that we completely forget about what we’re going to eat the days leading up to it. We may come home with a car full of groceries only to realize we don’t have anything for dinner that night. Easy to heat up, previously solar-cooked, healthy foods like this minestrone can save the day. This soup can be stored in the fridge for up to a week and is even better the day after it’s cooked.

Sun Oven Minestrone

(adapted for the Sun Oven from Marcella Hazan’s Classic Italian)

Ingredients

4 cups vegetable broth

2 cups water

1/2 cup olive oil

1 cup thinly sliced onion

1 cup diced carrots

1 cup diced celery

2 cups peeled, diced potatoes

2 cups diced zucchini

1 cup diced green beans

3 cups shredded savoy cabbage

A saltine cracker-sized piece of Parmesan cheese crust, scraped clean (optional)

2/3 cup canned diced tomatoes, with their juices

1 2/2 cups previously cooked cannellini beans(or other white beans)

1/3 cup freshly grated Parmesan cheese

Preparation

Remove the leveling tray from the Sun Oven, place a rack or a trivet on the floor of the cooking chamber, and set it out to preheat. Combine the broth and water in a medium pot and put in the Sun Oven to heat while preparing the rest of the soup.

The onion through the cabbage are each added to the pot and cooked briefly before adding the next. To save time, prep each one as the previous one cooks.

Heat the oil in a large stockpot over medium-low heat. Add the onions and cook until softened but not browned. Add the carrots and cook for 2 or 3 minutes, stirring a couple of times. Do the same with the celery, potatoes, zucchini, and green beans, cooking each a few minutes before adding the next. Then add the shredded cabbage and cook for about 6 more minutes, stirring occasionally. Add the warm broth form the Sun Oven, the cheese crust (if using), and the tomatoes. Season lightly with salt. Cover and transfer to cook until the vegetables are soft and the soup has thickened, about 3 hours. Stir in the beans and cook an additional 10 minutes. Remove the pot from the Sun Oven. Discard the cheese crust. Stir in the Parmesan cheese. Adjust for salt. If not serving immediately, let cool and refrigerate in a covered container for up to a week.

Makes 6 to 8 servings

 

Split Pea and Sweet Potato Soup

Chunky SP SoupI usually use a white potato for this colorful vegetarian soup but I had just over half a sweet potato left over from yesterday’s gratin so into the soup it went.

Chunky Vegetable Split Pea Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 leek, halved lengthwise and thinly sliced

3 carrots, diced

2 stalks celery, thinly sliced

2 cloves garlic, minced

1 teaspoon dried oregano

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

1 small sweet potato, peeled and diced

8 cups vegetable broth

2 bay leaves

salt and pepper to taste

sour cream for serving (optional)

Preparation

Set Sun Oven out to preheat.

In a large pot, heat the oil over medium heat. Add the onion, leek, carrots, celery, garlic, and oregano. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add the split peas, broth, and bay leaves. Cover and transfer the pot to the Sun Oven until the peas are tender, 1 to 1 1/2 hours. Remove and discard the bay leaves. Season to taste with salt and pepper. Ladle into bowls and top each serving with a dollop of sour cream.

Makes 8 servings.

 

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.

argoz