Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Today is National Homemade Soup Day, and although South Florida remains warm pretty much all year around, cozying up with a warm bowl of goodness never hurt anyone! Try these homemade soups in our weekend recipe guide.

• Easy Green Chicken Enchilada Soup (courtesy of the modernproper.com)

Ingredients

• 2 tsp Olive oil

• 1 Yellow onion, chopped

• 4 Cloves garlic, minced

• 3 cups Shredded chicken (from a rotisserie chicken)

• 1 (16 oz) can Green enchilada sauce

• 1 (4 oz) can Diced green chiles

• 2 (15.5) can Great northern white beans, drained and rinsed

• 4 cups Chicken stock

• 2 Small zucchini, ½” slices

• 2 Green bell peppers, diced

• 1 tbsp Ground cumin

• 1 tsp Salt

• ½ tsp Ground pepper

Directions

1. Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes.

2. Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft. Adjust seasoning as needed and serve warm topped with garnishes of your choice.

3. Garnish with optional toppings of Avocado, diced; Green or purple onions, diced; Fresh cilantro, minced; Cheese, shredded; Corn chips; Sour cream; Radishes, thinly sliced

• Creamy Potato Soup (courtesy of loveandlemons.com)

Ingredients

• 3 tablespoons extra-virgin olive oil, divided

• 1 large white onion, chopped

• ½ teaspoon sea salt

• 4 garlic cloves, chopped

• 1 tablespoon white wine vinegar

• 4 cups vegetable broth, store bought or homemade

• 1½ pounds Yukon gold potatoes, about 5, chopped

• 1½ cups cooked white beans, drained and rinsed

• ½ teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• ¼ teaspoon smoked paprika

• Freshly ground black pepper

• Optional Toppings

  • Scallions or chives

  • Coconut bacon

  • Greek yogurt, optional

  • Cheddar cheese, optional

Directions

1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper. Sauté 6 to 8 minutes, until softened.

2. Add the garlic, stir, and cook 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer 30 minutes.

3. Let cool slightly, then transfer half of the soup to a blender with the remaining 1 tablespoon olive oil, the mustard, lemon juice, and paprika. Blend until smooth and return the pureed soup back to the pot.

4. Use a potato masher to gently smash the potato chunks and beans. Season to taste with more salt and pepper and serve with desired toppings.

• Buffalo Cauliflower Soup (courtesy of howsweeteats.com)

Ingredients

• 1 tablespoon olive oil

• 3 tablespoons unsalted butter

• 1 sweet onion, finely diced

• 2 garlic cloves, minced

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 large head of cauliflower, chopped into florets

• 3 cups low-sodium vegetable broth

• 1 cup water

• 1/2 cup half and half or whole milk

• ⅓ cup buffalo wing sauce (or more to taste!), plus more for drizzling

• ⅔ cup freshly grated sharp white cheddar cheese

• FOR GARNISH

  • fresh cilantro

  • sliced scallions

  • chopped chives

  • crumbled blue cheese

Directions

1. Heat a large pot over medium heat. Add the olive oil and 1 tablespoon butter, then add onions with the salt and pepper. Stir in the garlic. Cook, stirring often, until softened, about 5 minutes. Add in the chopped cauliflower and vegetable stock, then cover and cook for 20 to 25 minutes until softened. A few times during cooking, use your spoon to press down and break apart or mash the cauliflower.

2. Transfer all the cauliflower and liquid to a blender and (carefully!) puree until smooth. Make sure you hold a towel over top of the blender while pureeing. Pour the cauliflower mixture back into the post and heat over low heat.

3. Stir in the milk and remaining butter. Stir in the buffalo wing sauce. Keep it over the heat, stirring occasionally, for 10 minutes or so until the soup is all warm again. Stir in the cheddar until it melts. Taste and season with additional salt and pepper or more wing sauce if you’d like.

4. Serve the soup immediately and top with cilantro, chives, green onions and blue cheese. Extra wing sauce drizzle if you’d like!

Enjoy!