Sarah Coleman: Soups just for you
Steamboat Springs — The weather is getting colder. Days are getting shorter. Soup is getting hotter. There is nothing better than a warm bowl of soup. Here are three healthy, delicious, filling soups to make this fall. One is spicy, one classic and one a meal all on its own.
Thai butternut squash soup — comfort food with a kick
- olive oil
- 1 onion diced
- 1 butternut squash peeled and cubed
- 1 can coconut milk
- 2 tablespoons red curry paste
- 4 cups broth of choice
- Asian hot sauce
Directions: Sauté onion in olive oil until translucent. Add butternut squash and cook until soft.
Add the rest of ingredients. Allow it to simmer for 10 minutes. Let it cool slightly, and blend in blender until smooth. Add hot sauce and lime to your liking.
Make it a meal: Sauté broccoli, snap peas, mushrooms and cabbage and add a bit of ginger, garlic, salt, pepper and coconut aminos (best soy substitute there is) for an extra healthy meal.
Minestrone – the classic standby
- olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- garlic to taste
- 2 cans fire-roasted tomatoes
- 1 can garbanzo beans
- vegetables of your choice (zucchini, green beans, etc.)
- Italian seasoning
- fresh basil
- 4 cups broth of your choice
- salt and pepper (and/or crushed red pepper)
Directions: Sauté onion, carrots, celery and garlic in olive oil. Add Italian seasoning. Then add canned items and broth. Add more seasoning to taste, if desired.
Next, stir in the vegetables and let those simmer until the they are soft or reach the desired “doneness.” Add fresh basil as garnish. There is also an option to serve over pasta and/or a sprinkle of Parmesan cheese.
Make it last: Cook enough for an extra batch for lunch tomorrow or to share with a neighbor, or freeze it for the next busy day.
Sausage Gumbo — the one bowl wonder
- 1 package chicken sausages sliced
- 1 rotisserie chicken deboned
- 2 can of fire-roasted tomatoes
- 1 onion
- 3 stalks of celery
- 1 bag frozen okra
- 2 bell peppers (I like red and yellow)
- Creole or Cajun seasoning
- cayenne or smoked paprika
- 6 cups chicken broth
Directions: Sauté onions and celery in olive oil. Add peppers, okra and seasonings to your liking. There is also an option to add other vegetables here, if you desired.
Add broth and simmer about 10 minutes to blend the flavors. Add sausage, chicken and tomatoes. Garnish with scallions. This can also be served over rice, if desired.
Make it ahead: If time is an issue, place all the ingredients in your crock-pot and let it simmer all day. Come home to dinner tonight, and impress your family.
Dinner should be simple, easy and great. Pick one of these tonight, and I guarantee you will be happy, satisfied and ready to try the next one. Happy eating my friends. Cheers to soup.
Sarah Coleman brings years of personal health and fitness knowledge to the table. She is currently health and wellness director at The Foundry, a personal trainer, “CrossFitter,” coach, outdoor enthusiast, managing partner with Inspired Live Network and owner of A weight Lifted Fitness Camp. She provides flawless technique and a positive attitude. Taking fitness to new levels, she uses the outdoor environment, your living room or work space, as well as the gym, to influence and push her clientele. Funky knee socks and outrageous colors make Sarah unique, which transfers into her training and brings a smile to everyone’s face.
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STEAMBOAT SPRINGS — To celebrate its 10th year of print making, Oehme Graphics — with director and master printer Sue Oehme at the helm — is heading down to Denver for a retrospective exhibition.