On the Lighter Side

On the Lighter Side

With heavy snow falling and temperatures dropping, soup sure sounds good!  I dug through some of my favorite soup recipes that are quick to make and comforting for the soul. Add Popovers (see recipe below) and jam…and the life of a Minnesota winter is not all bad!


Hearty Vegetable Soup

  • 2 Tbs. olive oil
  • 1 large onion
  • 3 medium carrots, diced
  • 2 cloves of garlic, minced
  • 2 cups peeled butternut squash in ½-inch cubes
  • ¼ tsp. ground allspice
  • 1 tsp. salt
  • Pinch smoked paprika or cayenne pepper
  • 4 sprigs thyme
  • 4 cups chicken or vegetable broth
  • 1 (14.5) can diced tomatoes
  • 2 cups lightly packed kale-ribs removed, coarsely chopped
  • 1 cup canned chickpeas

Heat oil, add the onion and carrots, cook and stir about 6 minutes. Add garlic and cook 1 more minute. Add squash, spices, broth and tomatoes, bring to a boil then reduce heat cover and simmer for 10 minutes.

Add kale and chickpeas and cook another 10 minutes or until squash is tender and kale wilted. Pick out the thyme sprigs and discard before serving.


Yield: 4 servings


Per serving: (2 cups) 260 calories


Never Fail Popovers

  • 3 eggs
  • 1 cup flour
  • ½ tsp. salt
  • ½ cup water
  • ½ cup milk


Beat eggs slightly. Sift flour and salt directly into bowl. Add water and milk and beat until mixed. Allow mixture to rest for one hour. Preheat the tin in a 425 degree oven about 10 minutes. Pour batter into a greased muffin tin with a liberal amount of butter Fill preheated cups ¾ full. Bake at 425 for 15 minutes, then lower heat to 350 degrees for 30 minutes.



Mary Z.