We have a small supply of COVID-19 vaccine for our patients with private insurance, and will very soon have more from the State of Oregon for patients on the Oregon Health Plan!

Soup Recipes For Families

McKenzie Pediatrics Soup Recipes For Families

ABBREVIATIONS:

Veggie Chili

Heat large pot over medium-low heat. Add 1 tbsp EVOO, then 3 ½ cups diced yellow onion, 1 ½ cups diced carrot, 2 cups diced bell pepper, 2 tbsp diced jalapeno, 4 minced garlic cloves, and ½ tsp salt. Stir frequently until vegetables start to stew down. Add 1 tsp sweet paprika, 1 tsp smoked paprika, 1 tbsp chili powder, ½ tsp cayenne, ½ tbsp cumin, 1 tsp black pepper, 2 tbsp onion powder, 2 tbsp tomato paste, ½ can crushed tomatoes, and 2 cups each of pinto and kidney beans.

Separately blend 2 oz canned chipotle chilis in adobo with 1 ½ tbsp apple cider vinegar, 1 ½ tbsp brown sugar, 1 ½ tsp salt, and 3 tbsp water. Add mixture to pot, and simmer 1 ½ hours. Add 1 cup fresh corn kernels, and ⅓ cup water, bring back to simmer for 1 hour longer. Add 3 tbsp fine chopped DARK chocolate, ½ tsp salt, and 3 tbsp apple cider vinegar. Serve topped with fresh cilantro, sour cream, and diced avocados.

Onion Soup

Heat 2 tbsp. margarine & 2 tbsp. 00, add 4 halved & thin-sliced yellow onions, saute 5-7'. Transfer to large saucepan, add 2 c. water, l qt. veggie stock, 1 bay leaf, ½ tsp. thyme, ¼ c.F sherry, S&P...simmer 30'. Preheat oven 500F, pour soup into bowls, top with bread slice & Swiss cheese, bake 2'.

Zuppa Verde

In a soup pot, warm l tbsp. 00, then saute 1 chopped leek & 1 small peeled & chopped Russet potato, stirring, 5-6'. Add fresh nutmeg to taste, then 4c. water, bring to boil, reduce & simmer 20'. Stir in 3 c. baby spinach, is chopped green onions, ½ tsp. thyme...stir to cook 3'. Puree until smooth, stir in l tbsp. 00, season with S&P to taste. Serve topped with pine nuts & dusting of Parmesan

Pepperpot Stew

Saute 1 large diced onion, then 4 cloves minced garlic in 2 tbsp. 00 5-8'...add 2 chopped celery stalks, 2 sliced carrots, 1 diced green bell pepper, 1 diced red bell pepper, 2 chopped & seeded tomatoes. Add 1 tsp paprika, ½ tsp. fresh ground pepper, l tsp. Salt, 3/4 tsp. cinnamon, ¼ tsp. ground cloves...saute 5' more, stirring. Add 6 c. veggie broth, ½ c. dry white wine, & is cooked brown rice...bring to boil, reduce & simmer 25' uncovered. Serve.

Split Pea

Place 3 c. dry split peas in 7 c. water, with 1 bay leaf, 2 tsp salt, & l tsp. dry mustard... bring to boil, reduce & simmer partially covered 20'. Add 2 c. minced onion, 5 cloves minced garlic, 2 diced carrots, 3 diced celery stalks, & 1 small diced potato... simmer 40' more, stir occasionally, add water as needed. Add 3 tbsp. red wine vinegar at the end. Serve seasoned with fresh ground pepper.

Minestrone

Saute l c. chopped onion, 2 minced garlic cloves, l tsp. salt...after 5', add ½ stalk minced celery, ½ diced carrot, ½ tsp. each of oregano & basil. Then add ½ diced zucchini, ½ diced eggplant, and pepper to taste. After 10' more, add ½ diced green pepper, 2 c. water, 7oz. can tomato puree...cover & simmer 15', then add ½ c. cooked garbanzo or cranberry beans, simmer 5' more. Bring back to boil, add ½ c. pasta, cook until tender, then add ½ c. diced fresh tomatoes, serve topped with Parmesan.

Hungarian Mushroom Soup

Saute 2 c. chopped onion, add 1 ½ to 2 lbs. thin-sliced mushrooms, l tsp. salt, 3 tsp. paprika...cover & cook 15'. Stir in 2 tsp. lemon juice, then gradually whisk in 3 tbsp. flour over 5'...add 2 c. water, cover & cook 10', stirring often. Add l c. room temperature milk, and pepper to taste, and cook 10' more, then whisk in ½ c. sour cream, serve.

Tomato Soup

Saute 1 c. chopped onion & 6-8 cloves minced garlic, puree with 7 fresh diced tomatoes (peeled) and 2 c. veggie broth (or 1c broth and 1c coconut milk), simmer 10'. Stir in ½ tsp. basil, l tsp. red wine vinegar, ¼ c. dry red wine, S&P...simmer 15' more. Whisk 2 egg yolks, ½ c. milk, 1/3 c. parmesan, ½ c. soup...add to soup, heat & serve.

Portabella Mushroom Potato Leek Soup

In soup pot, sauté 1 tsp fennel seeds and 4 tbsp OO. Add 3 sliced rinsed leeks, sauté 6-8 minutes. Add 2 tsp thyme, briefly sauté. Add 4 chopped Yukon Gold potatoes, 32 oz veggie broth (may substitute 8 oz of broth with coconut milk), 1 pint heavy cream, and 1 pint condensed portabella mushroom soup. Bring to boil, reduce and simmer 40’. S&P to taste.

Potato Cheese Soup

Saute 2 c. chopped onions & 1 clove minced garlic 5', add 2 large diced scrubbed red potatoes & 1 coarsely chopped carrot 5' more. Add 3 c. veggie broth, l tsp. dried dill...bring to boil, reduce & simmer until potatoes tender, then puree with 4 oz cream cheese & 1 ½ c. milk. Add S&P, stir in 1 c. grated cheddar, simmer 3-5' more.

Broccoli Puree (Topping For Tomato & Potato Soups)

Saute for 3 minutes 1 bunch broccoli florets, add ½ c. boiling water, cover & steam to tender. Blend in processor with ½ c. fresh parsley, l tsp. lemon juice, S&P.

Soupe de Pistou (French Provencal)

Saute 2 thin-sliced leeks (white/light green parts after 4 hour cold water soak) & 2 each of coarse-chopped onions, celery, & carrots in olive oil 5'. Add 2 cloves minced garlic, 2 trimmed diced zucchini, 6 large chopped peeled tomatoes, fresh pepper to taste, l1 lb. can white beans, & 2 diced red potatoes. Cook stirring 15', add 1 ½ qt. veggie broth, bring to boil, reduce & simmer 90' covered, serve with pistou (recipe: fine blend 2 c. fresh basil & 2 cloves garlic, then add ½ c. Parmesan, & ¼ c. olive oil whisking).

Portugese White Bean Soup

Saute 1 c. chopped onions, 1 clove garlic, & 2 tbsp. 00. Then add 1 diced red or yellow pepper, 1 bay leaf, pinch salt, ½ tsp. ground fennel, 1 med. diced potato, 2 tbsp. dry sherry, 1 tbsp. lemon juice, and 2 c. veggie broth. Cook until potatoes tender. Add 2 c. undrained white beans, pepper to taste, and seasoned tempeh if desired. Reheat and serve.

Butternut Squash, Red Lentil, and Coconut Soup

Preheat oven 350. Cut 1 small (1.5-2lb) squash in half lengthwise & scoop out seeds, oil with EVOO, put face down on cookie sheet, bake 35-40 min. Meanwhile heat soup pot over medium, add 1 tbsp EVOO, 1 small diced onion, 1 small diced leek (white only), 1 stalk hot pepper (optional), 1 stalk diced celery, 1 small diced carrot, 1 clove minced garlic, 1 tsp curry powder, 1 tbsp minced ginger, S&P. Stir 10 min, then add 1 liter vegetable broth, bring to simmer, add 1 cup red lentils, simmer & stir 15 min. Stir squash into soup, then add 3 tbsp coconut milk. Blend if necessary. Serve hot.

Spud Chowder

Peel and chop 2 large yellow onions, and fine-chop 4 large stalks celery. Retaining juice, drain and chop 2 ½ lbs. good-quality canned tomatoes (e.g. Muir Glen). Peel 4 large russet potatoes, and cut into 1-inch cubes. In a heavy soup pot, heat ¼ c. corn oil and saute onion until light brown. Add celery, saute 3-5 minutes until soft. Add ¼ c. APF and cook, stirring, about 5 minutes (lower heat if necessary). Add retained tomato juice, 5 c. water, 2 ½ tsp. salt, 1 tsp, black pepper, ½ tsp. powdered ginger, 1 ½ tbsp. sugar, ½ tsp. vegetarian Worcestershire Sauce, and 1 tsp, kitchen bouquet. Bring to boil, reduce and simmer 1-1 ½ hours, stirring often to prevent sticking to the bottom.

Beer Cheese Soup

Melt ½ c. butter I large saucepan, add ½ c. diced celery, ½ c. diced carrot, and 1 c. diced yellow onion…sauté 10 minutes. Add ½ c. APF and ½ tsp. dry mustard, stirring constantly for 1-2 minutes. Slowly stir in 5 c. veggie broth. Bring to boil, cook stirring often until thickened, about 5 minutes. Reduce heat, add 3 tbsp. fresh Parmesan, and 2c. packed grated Cheddar. Add 1 bottle flat beer, S&P. Cook over low (but do not boil) for 15 minutes. Serve.

Corn Chowder

Halve, peel, and chop 1 medium-large onion (½ lb) medium-fine. Peel 1 medium-large Yukon Gold potato (½ lb) and cut into ½ inch dice. Measure out 2 ½ cups frozen or fresh corn kernels. Melt ¼ stick butter in a heavy soup pot…do not brown! Add onion and saute until tender and clearish- not brown. Add potatoes and corn, 1 1/2c milk, 1/2c heavy whipping cream, 1c water, 2 tsp salt, 2 pinches cayenne pepper, and fresh black pepper. Bring to boil, reduce and simmer, partially covered, until potatoes just tender. Meanwhile, puree 1 1/8c canned creamed corn in a blender or food processor. When potatoes are ready, stir in pureed corn, add 1 ½ tsp sugar (unless using fresh, summer corn), bring to simmer, add 1c diced fresh Roma tomatoes (cored & seeded), cook briefly, remove and serve.

Broccoli with Blue Cheese Soup

Melt 3 tbsp butter in pot, add 1 small chopped onion 4 minutes, add 1 ½ lbs chopped broccoli florets and 2c veggie broth…cook covered 7-8 minutes. Spoon out 1c small florets and reserve. Add 1/2c crumbled gorgonzola cheese, ½ tsp each S&P, and 3/4c half-and-half...cook lightly, then puree, serve garnished with florets, crumbled cheese, and a few croutons.

Black Bean Soup with Avocado, Orange & Cucumber

Heat 2 tbsp. OO, add 1c chopped onion & 2 cloves chopped garlic, cook 5 minutes. Add 3c veggie broth, 2 15-oz cans rinsed black beans, 2 4-oz jars drained pimientos, 1 tsp. each dried cumin & oregano, ½ tsp kosher salt, 2 tsp. hot sauce…bring to boil, reduce & simmer uncovered 10minutes. Mix 1-2 cubed avocados in bowl with juice of 1 lime, 1 peeled and chopped orange, & ½ chopped English cucumber. Serve soup topped with avocado mix, topped with crumbled cotija cheese.

Cuban Black Bean & Potato Soup

Saute 1 medium diced onion, 1 small diced red bell pepper, 1 small diced green pepper, and 6 cloves minced garlic in a little veggie broth 2-3 minutes until soft…transfer to the blender, puree until smooth. Add 3 cups cooked black beans and 6-7c water…puree until consistency of thick soup. Return mix to saucepan, add 3 more cups cooked black beans, 2 ½ cups (about 3 potatoes) peeled and diced potatoes, 2 tbsp. white wine vinegar, 1 tbsp. ground cumin, 1 tbs. fresh oregano leaves, 1 bay leaf, ½ tsp. salt. Bring to simmer, reduce, simmer covered 20 minutes, remove bay, serve garnished diced red onion and green bell pepper.

Homemade Veggie Broth

In 4 quarts water: bring to boil with rough-chopped 1 large onion, 3 med. carrots, 3 celery stalks, 2 large leeks, 8oz mushrooms, and 1 bunch parsley. Simmer, spooning off foam, for 2 ½-3 hours. Strain and freeze.

Carrot Soup

Toast 2 tsp anise seeds in a small frying pan until fragrant, about 2 minutes. Coarsely grind. In a soup pot, melt 2 tbsp unsalted butter, add 1 large diced yellow onion, and anise seeds, cook 7-10 minutes. Add 2 lbs peeled and diced carrots, cook 10 minutes. Pour in 6 cups vegetable stock. Bring to simmer, then cook 15 minutes. Remove. Blend with 1 cup heavy whipping cream, stir in 5 tbsp ouzo. Reheat gently, stir in ¼ cup crème fraiche, ladle into bowls, top with minced chives

Spicy Tomato Soup

Heat 1 tbsp EVOO in pot, add 1 ½ cups minced onion, 4 cloves minced garlic, ½ tsp salt, 1 tsp dill, and lots of fresh ground pepper. Stir over medium heat 5-8’. Add 28-oz can crushed concentrated tomatoes, 2 cups water, & 1 tbsp honey. Cover & simmer 20-30’. About 5 minutes before serving, whisk in 1 tbsp of mayo or sour cream, and stir in 2 medium diced fresh tomatoes, with freshly minced chives or scallions.

Cream of Celery Soup

Place 2 peeled & diced potatoes, 4 cups chopped celery, 3 cups water, and 1 ¼ tsp salt in pot. Bring to boil, reduce & simmer covered for 15’. Puree. Meanwhile, melt 2 tbsp butter in a small saucepan, add heaping cup fine-minced onion and a heaping cup of finely diced celery, plus 1 tsp celery seed. Saute 8-10’. Add to puree. Stir in 1 cup warmed milk, pepper to taste, and 5 tbsp sour cream. Heat gently but don’t boil. Serve with minced chives.

Potato Fennel Soup

Melt 1 tbsp butter in pot, add 4 cups thinly sliced onions and 1 tsp salt. Cook over medium-low heat 15-20’, stirring occasionally, until onions soft & lightly browned. Add 4 medium peeled & diced potatoes, ½ tsp salt, minced fresh fennel bulb, ½ tsp caraway seeds. Saute over medium for another 5’, then add 4 cups water. Bring to boil, then reduce & partially cover, simmer 10-15’. Taste to adjust salt. Add fresh ground pepper. Serve hot with a decorative swirl of sour cream.

Curried Red Lentil & Sweet Potato Soup

Open can of full-fat coconut milk (do not shake). Spoon 1 tbsp fat from top into soup pot over med-high heat. Once fat sputters, add 1 medium fine-diced onion, cook 3-5’ until translucent, add 1 tbsp ginger and 4 cloves minced garlic, cook 1 minute. Add 1 tbsp Thai red curry paste, stir until combined. Add 2 medium sweet potatoes (peeled & cut into 2” chunks), 1 cup red lentils, remaining coconut milk, 3 cups water, and 2 ½ tsp salt. Bring to boil, reduce & simmer, stirring often, until SPs fall apart (about 30’). Stir in 1 tsp Sriracha & the juice of ½ of a lime. Serve with chopped fresh cilantro.

Creamy Curried Cauliflower Soup

Combine 2 tbsp EVOO and 2 tbsp butter in stockpot over med heat. When butter melts, add 3 ribs chopped celery, 1 chopped small onion, and cook 5-8’. Add 2 tsp curry powder, 1 tsp turmeric, 2 tbsp flour, and cook 1’. Add 1 head of cauliflower (cored & chopped) and 4 cups water, bring to boil, reduce & simmer (covered) 20 minutes, then blend. Serve topped with chopped scallions and dollop of greek yogurt.

Delicious Vegan Sweet Red Pepper & Green Chili Bisque

Heat soup pot over medium-low heat. Add 2 tbsp EVOO, 1 medium, thin-sliced onion, and 1 fine-diced unpeeled carrot. Saute 12-13’, until soft. Add 2 cloves minced garlic, saute until fragrant. Place all into a blender, add 1 16-oz jar sweet roasted red peppers (drained) and 1 4-oz can whole green chiles (drained). Add 2 cups organic veg broth and ¼ cup cashew or oat milk. Puree 5’ until very smooth. Return to heat, warm up without boiling, serve with S&P, and topped with tortilla chips.

Roasted Carrot and Coconut Soup

Preheat oven to 450F. Toss together 1 ¼ lbs rough chopped carrots, 1 ½ tsp EVOO, ½ sp salt onto baking sheet. Roast 20’, stirring once. Meanwhile, heat 1 1/s tsp EVOO in soup pot, add 2 cups chopped yellow onion, cook stirring often until browned (~10-15 minutes). Add 2 tbsp red curry paste, 2 tsp grated fresh peeled ginger, and 1 tsp crushed red pepper. Cook, stirring, for 1’. Add cooked carrots, 1 15-oz can drained cannellini beans, 3 cups unsalted veg stock, 1 15-oz can light coconut milk, and ¼ tsp salt. Bring to boil, reduce and simmer 5’. With hand blender, blend until smooth. Stir in 3 tbsp fresh lime juice, and ½ ground pepper. Serve topped with fresh cilantro, and diced avocados. Consider adding 1 cup cooked lentils before serving.

Curried Coconut Pumpkin Soup

Combine 4 cups ½” cubed peeled fresh pumpkin (or butternut squash), 3 cups low-sodium veg broth, 1 large Granny Smith apple (cut into small cubes), ¾ cup chopped shallots, 1 1” piece fresh ginger, 2 garlic cloves (chopped), 2 tsp curry powder, 1 tsp salt, and ¼ tsp crushed red pepper into slow cooker. Cover and cook on LOW 7 hours. Stir in 1 cup plus 4 tsp canned light coconut milk (well shaken), and 1 tbsp fresh lime juice. Using hand blender, blend until smooth, serve topped with pepitas.

Curried Cauliflower Soup

Trim and slice 1 head of cauliflower. Reserve 1 cup of florets. Heat 3 tbsp EVOO in large saucepan until shimmering. Add 1 thin sliced leek (white and light green parts) and ½ thin-sliced onion. Saute with 1 ½ tsp salt, ~7’ until browning. Add 1 ½ tbsp grated fresh ginger, and 1 ½ tbsp curry powder, cook 30” longer, then stir in 4 ½ cups water and half of cauliflower. Bring to boil, reduce & simmer 15’. Add remaining cauliflower and cook 15’ longer. Meanwhile, heat 1 tbsp EVOO in small skillet, and saute reserved florets 6-8’ until browned. Season with S&P. Using a stick blender, blend soup to puree. Remove, and off heat add in 1 tbsp lime juice and 1 cup of canned coconut milk. Serve with browned florets, thin-sliced scallions, and a drizzle of EVOO.

Delicious Roasted Eggplant and Tomato Soup

Adjust oven rack 4” from broiler element and heat broiler. Toss 2 lbs eggplant, cut into ½” pieces, with 6 tbsp EVOO, and spread on aluminum baking sheet. Broil 10’, stir, and broil 5-7’ longer until mahogany brown. Remove and let cool. Reserve 2 cups eggplant. Meanwhile, heat 1 tbsp EVOO in large saucepan. Add 1 chopped onion, ¾ tsp salt, and ¼ tsp pepper...cook 5-7’ until onion softened and lightly browned. Stir in 2 minced garlic cloves, 1 ½ tsp ras el hanout, and ½ tsp ground cumin. Cook 30”. Stir in 4 cups veggie broth, 1 14.5oz can drained diced tomatoes, ¼ cups raisins, 1 bay leaf, and remaining eggplant. Bring to simmer, reduce, cover, and simmer gently 20’. Discard bay leaf. Using stick blender, process soup until smooth. Add in reserved 2 cups eggplant until heated, then remove pan from heat. Off heat, add in 2 tsp lemon juice, 2 tbsp slivered almonds, and 2 tbsp cilantro. Serve with almonds & cilantro.

Leek & Cauliflower Soup

In large pot cook 4 cups thin-sliced leeks in 1 tbsp each unsalted butter & EVOO until softened, ~5’. Transfer to bowl. Add another 1 tbsp each butter & EVOO to pot, and cook 1 head thin-sliced cauliflower until browned, ~7’. Add 6 cups veggie stock, ½ tbsp fresh dill, and cooked leeks. Bring to boil, reduce & simmer covered, ~15’. Cool 3’, immersion blend until smooth, stir in 2 tsp salt, ¼ tsp fresh ground pepper, 1 tsp fine-chopped fresh dill, and 1 tsp white wine vinegar. Top with shredded white cheddar, & serve.