Hearty Hot Soup to Celebrate the New Year

Nutmeg loves this idea for an open house – invite people over for a bowl of soup and a drink on New Year’s day.  It is a great way to hear all the stories from the night before and toast the New Year with your friends.  One additional bonus, is there is a very good chance no one will stay late as they were up the night before…

Poker Sign #FunnySigns #NewYearsSo this year Ginger and Nutmeg had about 16 people (big and small) over to their “soup kitchen”.  Here are a couple great recipes for hearty soups that are perfect for a winter evening, after skiing or any outdoor activity.

Coconut, Tomato and Shrimp Soup
Recipe type: Soup
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This soup is delicious and a crowd-pleaser. Note: if you have time slow roast some tomatoes of your own as it really enhances the flavor of the soup.

Ingredients
  • 2 Tablespoons Olive oil
  • 1 Large Onion, chopped
  • 2 Cups Roasted peppers, diced
  • 3 Large Cans Diced Tomatoes
  • 3 Cups Chicken broth, low-sodium
  • 3 Teaspoons Garlic, crushed
  • 3 Teaspoons Chili Flakes
  • 3 Teaspoons Mild Curry Powder
  • 2 Cans (8oz) Light Coconut Milk
  • 3 Cups Peeled, uncooked Shrimp
  • Salt and Pepper, to taste
Instructions
  1. Heat oil in a large, deep pan on medium heat
  2. Add onion, cook until onion is translucent about 5 minutes
  3. Add peppers, spices and stir to coat
  4. Add the canned tomatoes and broth, bring to a boil; reduce heat to medium and simmer
  5. Add the shrimp and coconut milk right before serving and cook until the shrimp are ready
  6. Add salt and pepper to taste.

Soup #2
Lentil Soup with Spicy Italian Sausage
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This is a hearty winter soup. It is very healthy and great after outdoor activity. Note: You can used canned lentils. If you do rinse them well, cut down on the stock and do not over-cook or they will get mushy.

Ingredients
  • 2 Tablespoons Olive oil
  • 1 Pound Italian sausage, fully cooked and cut into ½ inch cubes
  • 1 Large Onion, chopped
  • 2 Large Carrots, peeled and chopped (about 1¾ cups)
  • 2 Large Parsnips, peeled and chopped (about 1¾ cups)
  • 2 Large Fennel bulbs, chopped
  • 2½ Teaspoons Italian seasoning blend
  • 2 Teaspoons Garlic, crushed
  • 2½ Cups Brown Lentils
  • 3 Quarts Low salt chicken broth
  • 1 Bag (5oz) Baby spinach
  • Salt and Pepper, to taste
Instructions
  1. Heat oil in a large pot over medium-high heat
  2. Add sausage and cook until browned, stirring occasionally, about 5 minutes
  3. Using a slotted spoon, transfer sausage to a bowl
  4. Add onion, carrots, parsnips, fennel and seasoning
  5. Cook until onion is translucent and vegetables begin to soften, about 7 minutes
  6. Add lentils and stir to coat.
  7. Add the broth, bring to a boil; reduce heat to medium and simmer until the lentils are tender
  8. Stir occasionally and add more broth if the soup is too thick
  9. Add the sausage and spinach to the soup and simmer until the flavors have blended
  10. Salt and pepper to taste

Enjoy the soup!

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