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

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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

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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

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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

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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

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Solar Autumn Soup

New Sun Oven

Fall flavors, sunny days, and cooler evenings. The prefect combination for this delicious soup.

Sun Oven Leek and Apple Soup

(adapted for the Sun Oven from the L.A. Times)

Ingredients

4 leeks, white and pale green parts only, halved lengthwise and thinly sliced

4 teaspoons olive oil, divided

1 small onion, thinly sliced

2 cloves garlic, minced

1 Granny Smith apple, peeled and chopped

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Super Easy Solar Soup

New Sun Oven

Don’t let the simplicity of this recipe fool you, it’s packed with flavor. And don’t let the amount of garlic scare you, it mellows as it cooks and melds perfectly with the beans. If you can’t find cranberry beans use cannellini or great northern instead.

Sun Oven Smooth and Garlicky Bean Soup

Ingredients

1 pound dried cranberry beans, picked over, rinsed, soaked overnight, and drained

10 cups water

1 large garlic bulb

10 stems flat-leaf parsley

6 sprigs fresh thyme

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East Meets West Solar Soup

Bonito Pasta e Ceci

Bonito flakes lend a nice depth of flavor to this traditional Roman soup but are entirely optional. They can be found in the Japanese section of a good Asian market. If you can’t find them, or prefer a vegetarian soup, don’t worry,  the Romans have been enjoying chickpea and pasta soup for centuries without them.

Sun Oven Chickpea Soup

2 tablespoons olive oil

1 clove garlic, minced

1 white onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 whole dried hot red pepper

1 sprig rosemary

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Silky Solar Vegan Soup

Silky Soup

Chickpea (garbanzo) flour is my new favorite ingredient. When used in soups it creates a smooth texture and enhances the flavor, eliminating the need for cheese or cream.

Creamy Sun Oven Vegan Soup

Ingredients

2 teaspoons olive oil

1 onion, thinly sliced

1 small potato (about 3-ounces), well scrubbed and diced

1 bag (1-pound) frozen California blend vegetables

2 tablespoons chickpea flour

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