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November 23, 2014

Turkey soup with black beans, corn, and green chiles {gluten-free}

Turkey soup with black beans, corn and green chiles: great way to use leftovers. #Thanksgiving

Of all the many soups I've made (and after all, I'm still known as the Soup Chick, so you know I've made a few), I believe this is the best-tasting, weirdest-colored leftover turkey soup I've ever shared with you. Most of the time I make recipes like this one with tomato or chipotle peppers, which lend a gorgeous red tint to the base. In this tomato-free version, green chiles and green Tabasco turn the soup a color akin to dishwater. Do not be deterred! Trust me, and give your leftover turkey (or shredded rotisserie chicken or turkey, if you're not making it during the holiday season) a bit of Tex-Mex flair. If you've had time to make your own turkey stock, great. If not, store-bought low-sodium chicken stock will be fine. Proportions aren't very important, so use more or less of the ingredients, to your taste. The soup freezes well, for easy worknight dinners or a soup swap. I toasted some habañero-lime tortilla wedges to serve on the side. You can crack open a bag of tortilla chips, too.

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November 5, 2014

Curried butternut squash and apple soup {vegan, gluten-free}

Curried butternut squash and apple soup, with Thai flavors. #glutenfree #vegan

In our house, Fall doesn't begin officially until the first pot of butternut squash soup hits the stove. Most often, I combine butternut (my favorite, though buttercup, acorn or Hubbard are wonderful substitutes) with apples from our local orchards, and bind them together with Indian curry spices like cumin, coriander and turmeric. Lately, I've been craving the raw heat of Thai red curry paste, and that sent this year's butternut squash soup in a new direction. (The recipe calls for a tablespoon of curry paste, which won't make the soup very spicy, but please use half that amount if you're worried about too much heat. You can always add more.) The thick and creamy soup is vegan, gluten-free and dairy-free, thanks to coconut milk. A little bit of brown sugar and a hit of fresh lime juice add a light, bright finish. If you're doing a soup swap this winter, put this soup on your make-ahead-and-freeze list.

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October 8, 2014

Smashed white bean, chicken sausage and kale soup {gluten-free}

Smashed white bean, sausage and kale soup, great to make ahead and freeze.

In retail, October means Halloween. At the farmstand, October means pumpkin. In The Perfect Pantry's kitchen, October means soup, and signals the return of dark leafy greens to the cooking rotation. The first of many new soup recipes to come, this white bean, chicken sausage and kale soup draws on ingredients I always have in the pantry, plus a bunch of fresh kale. All of my local grocery stores stock a good variety of chicken sausages these days, and I always have a few varieties in my freezer. Use something like tomato and basil, or garlic and onion, in this recipe. Or, if spicy is your thing, try this soup with your favorite spicy sausage. Use a wooden spoon to smash some white beans against the side of the pot; aside from being lots of fun and a great way to purge yourself of any frustrations, this helps to thicken the soup base without any additional thickening agents needed. This is a quick and easy soup to make ahead and freeze, or toss together at the last minute for weeknight dinner.

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September 17, 2014

Italian vegetable soup {vegetarian}

Italian vegetable soup, packed with garden goodness and couscous. #vegetarian

With summer nearly at an end, I decided to celebrate the change in season by stirring up a giant pot of Italian vegetable soup, full of the bits and pieces left in my friends' gardens and passed along to me: zucchini, green beans, a couple of potatoes, fennel, kale, a few heads of garlic. This soup welcomes most stragglers, in any amount, so if your garden didn't give you fennel, but did leave you with more than a few zucchini, simply use what you've got. I added canned tomatoes, which are always on my pantry shelf, but if you have fresh tomatoes, or your own home-canned stewed tomatoes, by all means use those instead. If you're gluten-free, omit the couscous. Vegans can skip the parmesan cheese. And busy moms or dads can make a batch of this soup at the beginning of the week, and add leftover chicken or turkey sausage to make quick school night dinners.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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