Eatingwell Soups: 100 Healthy Recipes for the Ultimate Comfort Food

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Satisfying to eat, loaded with healthy ingredients, and simple to make, soups are perennial favorites. EatingWell brings together 100 of its very best soups in this indispensable cookbook, illustrated with 100 color photos. The delicious recipes work for any occasion, from busy weeknights to special dinners, and the collection spans light and low-calorie to heartier–but still healthy–meal-in-a-bowl soups. A chapter on instant soups shows how to make tasty homemade “cup of noodle” jars–take them along and just add water! A resource chapter on techniques helps readers stocks their pantries, freeze soups, make stock, and more, and inspiring essays from soup makers around the country round out this enticing, healthy book.

From the Publisher

Baked Vegetable Soup from EatingWell Soups

Serves 8 | Prep Time: 40 minutes active, 1 hour 40 minutes total

Originally prepared in the wood-burning hearths of Italian homes, this peasant-style healthy vegetable soup recipe is simple to make in a modern oven. Brimming with artichokes, mushrooms, zucchini and leeks, this easy soup heats up the house as it becomes the perfect warming meal.

Directions

1. Preheat oven to 350°F.

2. Pour oil into a 6-quart ovenproof pot and arrange potato slices in an even layer over the oil. Sprinkle with 3/4 teaspoon salt. Layer in zucchini, leeks, celery, mushrooms, artichoke hearts and 1/4

cup parsley; sprinkle with the remaining salt. Pour tomatoes over the vegetables and nestle Parmesan rind into them. Add water, cover and bring to a boil over high heat.

3. Once boiling, transfer the pot to the oven and

bake, covered, until the vegetables are tender, but

still firm, 1 to 11/4 hours. Season with pepper and serve

garnished with parsley and Parmesan, if desired.

Tip

To clean leeks, swish slices in a bowl of water. Remove leeks with a slotted spoon, leaving sand or soil behind. Drain and repeat if needed.

Ingredients 5 tablespoons extra-virgin olive oil 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick 11/2 teaspoons salt, divided 2 medium zucchini, halved and sliced 1/2 inch thick 2 medium leeks, white and light green parts only, thinly sliced 4 medium stalks celery, thinly sliced 10 ounces cremini (baby bella) mushrooms, quarte red 4 cups frozen artichoke hearts (two 9-ounce boxes), thawed, or 10 fresh artichoke hearts, quartered 1/4 cup chopped fresh parsley, plus more for garnish 1 15-ounce can no-salt-added diced tomatoes, with their juice 1 2-inch piece Parmesan cheese rind, plus finely shredded Parmesan for garnish 6 cups water 1/2 teaspoon ground pepper

Publisher ‏ : ‎ Houghton Mifflin
Publication date ‏ : ‎ October 16, 2018
Language ‏ : ‎ English
Print length ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 1328911039
ISBN-13 ‏ : ‎ 978-1328911032
Item Weight ‏ : ‎ 1.6 pounds
Dimensions ‏ : ‎ 8.1 x 0.6 x 8.9 inches
Best Sellers Rank: #186,446 in Books (See Top 100 in Books) #118 in Soups & Stews Cooking #1,010 in Quick & Easy Cooking (Books) #2,336 in Special Diet Cooking (Books)
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