Slightly Spicy Apple Potato Soup

Apple Potato Soup

This savory soup is an fabulous fusion of classic fall flavors.

Solar Apple-Potato Soup

Ingredients

1 tablespoon butter

2/3 cup finely sliced leek, white and pale green parts only

1 stalk celery, finely sliced

1/2 teaspoon dried sage

1/4 teaspoon paprika

2 medium tart apples, peeled, cored, and chopped

2 medium Yukon gold potatoes (about 1 1/2 cups), peeled and diced

3 1/2 cups vegetable broth

salt and pepper to taste

1/4 cup sour cream (regular or reduced fat)

chopped fresh chives for garnish (optional)

Preparation

Set Sun Oven out to preheat.

In a large pot, heat the butter over medium heat. Add the onion and celery and cook, stirring often, until softened; about 4 minutes. Stir in the dried sage and paprika. Add the apples, potatoes, and broth. Season with salt and pepper. Cover and transfer to the Sun Oven and cook until the potatoes are very soft; 1 to 1 1/2 hours. Remove the pot from the Sun Oven. Use an immersion blender to puree the soup until smooth. (can be prepared up to this point then gently reheated before serving) Stir in the sour cream.. Ladle into bowls and garnish with chives (if using).

Makes 4 servings.

Sun Oven Pumpkin Soup

Butternut-Squash-and-Bacon-Soup-300x225 Fall is here and along with it the pumpkin recipes. Solar Pumpkin Soup Ingredients 1 tablespoon olive oil 1 onion, finely chopped 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 1/8 teaspoon cayenne 5 cups vegetable broth 2 cans (15-ounce) pumpkin puree 1/2 cup unsweetened applesauce salt and pepper to taste Grated zest of 1 lime 2 tablespoons lime juice Preparation Set Sun Oven out to preheat. Heat the oil in a large pot over medium heat. Add the onion, stirring frequently, until softened, about 3 minutes. Stir in the cumin, cinnamon, and cayenne. Remove from heat and stir in the broth, pumpkin, and applesauce. Cover and transfer to the Sun Oven. Cook until heated through and flavors have blended, about 1 hour. Season with salt and pepper. Stir in lime zest and juice just before serving. Makes 8 servings.

Split Pea Soup with Kale

Split Pea & Kale

Kale adds color and texture to this classic comfort food. Serve it with grilled cheese sandwiches or grilled brats.

Solar Split Pea Soup with Kale

Ingredients

2 tablespoons olive oil

2 onions, finely chopped

2 stalks celery, finely chopped

3 carrots, finely chopped

2 cloves garlic, minced

1 tablespoon dried marjoram

1 pound dried spit peas, picked over and rinsed

6 cups water

1 bunch kale, ribs removed, thinly sliced

Salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Pour the oil into a large pot. Stir in the onions, celery, carrots garlic, and marjoram. Add the split peas and water. Stir in the kale. Cover and cook until the peas are very tender, 1 1/2 to 2 hours. Season to taste with salt and pepper.

Makes 10 to 12 servings.

 

Slow Solar Stewed Onions

Stewed Onions

Never let a sunny day go to waste. When nothing else is going on in your Sun Oven whip up a batch of slow cooked onions. They’ll come in handy for all sorts of things: a base for soups, a topping for burgers, or a sauce for pasta, just to name a few.

Solar Stewed Onions

Ingredients

3 onions, thinly sliced

3 tablespoons olive oil

1/2 cup dry white wine

salt and pepper

Preparation

Set Sun Oven out to preheat.

In a medium to large pot, toss the onions with the oil. Pour the wine over the onions and season to taste with salt and pepper. Cook in Sun Oven until the onions are golden, 2 to 3 hours. Let cool then store in the fridge in a tightly sealed container for up to 4 days.

Velvety Veggie Soup

Asparagus Thyme Soup

Sun Oven Asparagus Soup with Thyme

Ingredients

1 pound asparagus, tough ends removed

4 teaspoons olive oil, divided

1 onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finel chopped

2 cloves garlic, minced

1 small potato, diced

1 sprig thyme

4 cups vegetable broth

1/2 cup freshly grated Parmesan cheese

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Cut the tips off the asparagus. Toss the tips with 1 teaspoon of the olive oil. Spread the asparagus tips out on a small baking sheet, season with salt and roast, uncovered, in the Sun Oven until browned, about 20 minutes. Remove from Sun Oven and set aside.

In a large pot, combine the onion, carrot, celery, and garlic with the remaining 3 teaspoons olive oil. Cover and cook in the Sun Oven until the vegetables are soft, about 45 minutes. Cut the asparagus into 1/2-inch pieces. Stir the asparagus, potato, broth, and thyme into the vegetables in the Sun Oven. Cover and continue cooking until the vegetables are very soft, 1 1/2 to 2 hours. Remove the pot from the Sun Oven. Discard the thyme sprig. Using an immersion blender, puree the soup until very smooth. Stir in the cheese. Season to taste with salt and pepper. Ladle the soup into bowls. Top each serving with roasted asparagus tips.

Makes 4 servings.

Split Pea Soup – Bacon Optional

Dutch Oven

This soup is good with or without the optional bacon. Plus, the bacon isn’t added until the end so everyone can make their own choice.

Have it Your Way Split Pea Soup

Ingredients

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

1 large carrot, diced

2 stalks celery, diced

1 tablespoon dried marjoram

Read more »

Middle-Eastern Solar Soup

New Sun Oven

Fresh mint is used in many savory dishes in the middle-east. If you don’t have any, or don’t like mint, Italian parsley can be used instead.

Minty Lentil Soup

Ingredients

1 tablespoon olive oil

2 leeks, white and light green parts only, thinly sliced

Read more »

Solar Yellow Split Pea Soup

Sun Oven with 6qt Pot

Green split peas work just as well in this soup but yellow ones make it prettier.

Sun Oven Yellow Split pea soup

Ingredients

2 tablespoons vegetable oil

1 onion, finely chopped

2 carrots, diced

2 stalks celery, diced

1 teaspoon dried oregano

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

6 cups hot water

Read more »

Easy Carrot Soup

Carrot Orange Soup

Carrot soup is not my favorite but I pretty much always have some carrots in the fridge so every now and then I whip up a batch. If you have fresh ginger on hand use about a 2-inch piece of that in place of the frozen stuff. And if you’re lucky enough to live in one of the citrus growing parts of the country, I’m sure you have plenty of neighbors whose trees are loaded with oranges this time of year.

Sun Oven Orange Ginger Soup

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

6 cloves garlic, minced

1 pound carrots, peeled and thinly sliced

2 cubes frozen crushed ginger

2 teaspoons orange zest

4 cups broth, chicken or vegetable

1/2 cup water

Read more »

Solar Butternut Squash Soup

Squash-300x225

Nothing’s better on a cold evening than a nice bowl of hot soup. Cook the squash in the Sun Oven in the morning, when the sun is shining, then finish the soup up on the stove at dinner time.

Sun Oven Squash and Sage Soup

1 whole butternut squash (about 2 pounds), halved lengthwise, seeds removed, and cut into large slices

1 tablespoon unsalted butter

1 small Granny Smith apple, peeled and diced

1/2 small yellow onion, finely chopped

4 fresh sage leaves

Read more »

corin