Mabel’s Soup Cook-Off!

These cold months are the perfect time to cook up a new and delicious soup recipe. And that’s exactly what we did at Mabel HQ.  This past week Mabel staffers competed in a friendly soup-off with proceeds going to Living Rock here in Hamilton, Ontario.

Check out the super tasty recipes that we enjoyed!

 

Broccoli-Cheddar Soup made by Shelby

shelby

recipe from The Food Network

Ingredients

  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 3 cups low-sodium vegetable or chicken broth
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 4 7 -inch sourdough bread boules (round loaves)
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish


Roasted Cauliflower & Leek Soup
made by Eryn

eryn

recipe from Love & Lemons

Ingredients
  • about 2 cups chopped cauliflower
  • 2-3 leeks, white and very light green parts, chopped (about 1 to 1.5 cups)
  • 2 cloves of garlic
  • olive oil, for drizzling
  • ½ cup raw, unsalted, un-roasted cashews, soaked overnight* (see note)
  • 1.5 teaspoons miso paste (or just salt if you don’t have any)
  • leaves from a few sprigs of marjoram or thyme
  • 3 cups of water
  • 2 tablespoons more olive oil (to blend into the soup)
  • ⅛ teaspoon smoked paprika (or more to taste)
  • squeeze of lemon
  • a few more pinches of salt
  • red pepper flakes (optional)
  • splash of white wine vinegar or champagne vinegar, at the end


Curried Carrot and Leek Soup
made by Andrea B.

IMG_4948

recipe from Elegant Entertaining by Myra Sable

Ingredients

  • 1/4 cup sweet butter
  • 2 medium leeks, white part only, finely chopped
  • 6 medium carrots, peeled and sliced
  • 2 tsp curry powder (or more to taste. I used more for sure)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 2 1/2 cups chicken stock
  • 1/3 cup fresh orange juice
  • 1 cup heavy or whipping cream (I sometimes use evaporated milk for a lower fat alternative)


Crockpot Irish Stew
made by Carlos

carlos

recipe by Family Fresh Meals

Ingredients

  • 5-2 pounds stew beef, cubed
  • 1 (14oz) can diced tomatoes
  • 1 (8oz) can tomato sauce
  • 2 cups carrot slices (cut into about ½inch pieces)
  • 1 cups celery slices (cut into about ½inch pieces)
  • 1 cup onion slices (cut into about ½inch pieces)
  • ¾ cup pearl barley (rinsed and drained)
  • 5 cups beef broth
  • 1 teaspoon salt
  • 1 bay leaf
  • ½ teaspoon sage
  • ½ teaspoon thyme
  • ½ teaspoon pepper


Greek Red Lentil Soup with Lemon, Rosemary and Feta Cheese
made by Tricia Mumby

mumby

recipe from Foodie on Board

Ingredients

  • 2 cups red lentils
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 teaspoons salt
  • 8 cloves garlic, minced
  • 2 carrots, diced
  • 1 teaspoon cracked pepper
  • ¼ teaspoon red chile flakes
  • 1 tablespoon minced rosemary
  • 2 tablespoons minced oregano
  • 2 bay leaves
  • 8 cups chicken or vegetable stock
  • zest of ½ lemon
  • juice of 2 lemons
  • 1 cup crumbled feta cheese
  • 2 teaspoons minced rosemary
  • cracked pepper to taste


Butternut Squash Soup
made by Andrea S. 

e021416c-78d5-4641-9ae0-866eb6088fc0

recipe from Life Made Delicious 

Ingredients

  • cups (2 L) cubed seeded peeled butternut squash (2 medium)
  • 1 large apple, peeled, chopped
  • 1 large onion, cut into 1-inch/2.5 cm pieces
  • 2 tbsp (30 mL) packed brown sugar
  • 3/4 tsp (3 mL) salt
  • 3/4 tsp (3 mL) ground cinnamon
  • 1/8 tsp (0.5 mL) pepper
  • 3 cups (750 mL) chicken broth
  • 3/4 cup (175 mL) milk
  • 3/4 cup (175 mL) Yoplait® Source or Creamy plain yogurt
  • 2 tbsp (30 mL) chopped fresh chives


“Mulligatawnski” Mulligatawny
made by Mike

mike

recipe from Simple Nourished Living

Ingredients

  • 1 tablespoon butter or olive oil
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken breast, cubed
  • 1 tablespoon grated gingerroot
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 3 whole cloves
  • 4 cups reduced sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes, drained
  • ½ cup uncooked brown rice (not instant) or quinoa
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 large apple, peeled and chopped
  • ¾ cup light coconut milk
  • 3 tablespoons cilantro or parsley


Slow Cooker Split Pea Soup
made by Julie Ellis

IMG_4944

recipe from Food.com

Ingredients

  • 7 cups water
  • 1 (16 ounce) package dried split peas, rinsed and sorted (2 1/4 Cups)
  • 1 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 3 medium carrots, cut into 1/4 inch slices (1 1/2 Cups)
  • 2 stalks celery, finely chopped (1 Cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 ham bone or 2 lbs ham shanks or 2 lbs smoked pork hocks


Celery Soup with Croutons
made by Melissa

IMG_4945

recipe from Food & Wine

Ingredients

  • 6 tablespoons unsalted butter
  • 3 medium leeks, halved and thinly sliced
  • 2 medium onions, finely chopped
  • 3 large garlic cloves, thinly sliced
  • Kosher salt
  • Pepper
  • 12 large celery ribs (2 pounds), trimmed and thinly sliced
  • Three 1/2-inch-thick slices of country bread, cut into 1/2-inch dice
  • 1/2 cup crème fraîche or sour cream
  • Lemon olive oil, for drizzling

 

Winner: Shelby! 

IMG_4959

What is your favourite soup recipe? Would you attempt to make any of these?

Sandra Barbera

Author: Sandra Barbera

Sandra Barbera is the Social Media Coordinator at Mabel’s Labels. She is an avid traveler and lover of the internet. You can find her on Twitter @sandrabells

One thought

Leave a Reply

Your email address will not be published. Required fields are marked *