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Solar Irish Soup
Oatmeal isn’t just for breakfast. Steel-cut oats give this simple soup its unique flavor and texture.
Sun Oven Irish Soup with Oats
Ingredients
2 tablespoons butter
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tablespoons all-purpose flour
3 3/4 cups chicken or vegetable broth
Chicken Soup to the Rescue
We’ve been fighting off the sniffles around here for the past few days and what could be better than some solar cooked chicken soup? First thing this morning I got the stock going. Things were a little touch and go there for a while, with the sun going in and out behind the clouds, but the Sun Oven’s temperature never dropped below 200F and it was ready by noon. That left plenty of time, and sunshine, to make a nice pot of comforting soup for dinner.
Sun Oven Chicken Soup
Ingredients
Solar Black-eyed Pea Soup
Whenever I cook bacon I try to make some extra to have on hand for recipes like this soup. I learned from experience to squirrel away any strips I want to save for later. Otherwise it tends to mysteriously disappear from the serving plate. Bacon is easy to cook in the Sun Oven, click here to see how.
Sun Oven Black-eyed Pea Soup
Ingredients
1 pound dried black-eyed peas, picked over, rinsed, and soaked overnight
1/4 pound smoked ham, cubed
1 onion, diced
Solar Simmered Soup
Anytime a recipe calls for sautéing it can be done in the Sun Oven. Just remember to keep an eye on it, sautéed garlic (or anything else) is almost as easy to burn in the Sun Oven as it is stovetop.
Sun Oven Chickpea and Cauliflower Soup
Ingredients
1/2 pound dried chick peas, previously cooked, drained reserving 1/2 cup of the cooking liquid
2 tablespoons olive oil
2 garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
10 ounces cauliflower flowerets, fresh or frozen (thawed)
1 carton or canned (26.5 ounces) chopped tomatoes
Colorful Solar Soup
This soup’s multicolored vegetable base is reminiscent of the famous Italian clown-like character; Arlecchino (Harlequin). The liquid smoke imparts a hint of bacon flavor without the meat. Just don’t do what I did. I had some in the door of my fridge, and when I opened the fridge, the bottle is so small that it slipped out and broke on the floor. If that happens it will smell like your house is on fire.
Sun Oven Arlecchino Split Pea Soup
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped
1 turnip, peeled, quartered, and thinly sliced
Sun Oven Beet Soup
Beets are among the many foods that I rarely cooked before I owned a Sun Oven and have proven to be the most surprising. From simple salads and soups to pasta sauces and even sliders, their versatility never ceases to amaze.
Sun Oven Beat and Fennel Soup
(adapted for the Sun Oven from Bon Appétit)
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
Solar Simmered Classic Beef Broth
Almost every Sunday in kitchens across Northern Italy you’ll find a large pot of “Brodo di Carne” simmering on the stove.
The broth is used throughout the week in risottos and soups.
The meat is sliced up and served with pesto like sauce called “Salsa Verde” (not to be confused with the Mexican salsa of the same name) or “mostarda di cremona”.
I like to use the meat for sandwiches to go into packed lunches.
Sun Oven Italian Meat Broth
Ingredients
For the Broth
4 pounds beef chuck, with bone
2 small onions, peeled
2 carrots, peeled
2 celery stalks, with leaves
Solar Soup’s On
I usually get the solar cooked part of this, and most other soups, done in the morning when I’m sure there will be enough sunlight. At dinnertime all I have to do is gently heat it up and stir in any last minute seasonings.
Curried Solar Carrot Soup
Ingredients
1 tablespoon olive oil
1 leek, white and light green parts only, chopped
2 teaspoons curry powder
From Freezer to Sun Oven to Table in Under an Hour
This African inspired soup can be made with fresh squash and onions, and dry beans that have been soaked overnight. Using frozen, precut vegetables makes it super easy to toss in the Sun Oven on those days that turn unexpectedly sunny. For a heartier meal serve over brown rice.
Sun Oven African Squash and Lima Bean Soup.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon grated peeled fresh ginger
1 teaspoon paprika
1/4 teaspoon crushed red pepper
3 cups vegetable broth
1 (20-ounce) bag frozen butternut squash
1/2 (1 pound bag) frozen small onions
1 (10-ounce) bag frozen baby lima beans
1 can diced tomatoes
1/2 teaspoon salt
Preparation
Set Global Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the garlic, ginger, paprika, and red pepper. Cook, stirring frequently, until fragrant, about 2 minutes. Add the broth, squash, onions, lima beans, tomatoes, and salt. Cover and transfer to the Sun Oven and cook until the vegetables are tender, about 40 minutes.
Makes 4 servings.
Simple Solar Soup
This is one of those “If you don’t tell them they won’t know” soups. Once it’s puréed the cauliflower turns into creamy goodness and since you cook it outside in the Sun Oven there’s not tell tale cabbage smell to give it away.
Sun Oven Cauliflower Soup
Ingredients
1 tablespoon olive oil
3 green onions, chopped, white and green parts separated
3 cups broth, vegetable or chicken
1 small potato, peeled and diced
8 ounces cauliflower flourettes
