The Comfort Zone

by Kathy Humphrey

It’s cold, grey, damp and dreary. Morning (as evidenced by actual daylight) refuses to commit until long after the alarm has ripped us from our warm, soft slumber, and nightfall creeps around while there are still dishes left on the dinner table. It is November: nothing to do but hunker down and wonder “Why?”, followed shortly by “Are there any cookies left?” Animals hibernate, but somewhere along the line human beings lost the connection with the natural world (blame opposable thumbs, the discovery of electricity, the lack of really good mattresses in most caves) and so, we do not sleep through the winter. Overtly, although we still go to work and school and follow our daily routines, many people—among my immediate circle at least—find themselves needing nothing more than sleep and comfort when the days are at their shortest. Opposable thumbs aside, human beings are still animal enough to, in general, look to the body for comfort. Once we are warm and dry, we want to be full, too, and best yet, full of something delicious. (And, say the cooks among us, equally Novemberized and yet laden with responsibility—we want something both delicious and easy to prepare!). Cue soup: nothing is better suited to the role of a quick, hot meal, easy to prepare, and adaptable for everyone’s tastes. Soups can be simmered for days in elaborate stockpots with rare herbs and trussed carcasses, but they don’t have to be. Nor do they have to come out of a can to be a quick meal. Here are some easy, satisfying soups. Enjoy!

Cabbage & Potato Soup

3 cups chicken broth
2 cups shredded green cabbage
2 medium potatoes, pared & diced
2 Tbsp butter
1 cup chopped leeks
3 Tbsp flour
3 cups light cream, divided
2 tsp Dijon mustard
3/4 tsp Worstershire sauce
1/2 tsp caraway seed
1/4 tsp pepper
salt, to taste
2-3 drops hot pepper sauce (optional)
In large saucepan, heat broth over medium heat. Add cabbage & potatoes; cover and simmer until potatoes are tender, about 10 minutes. In large skillet, over medium-high heat, melt butter. Add leeks; cook until tender. Stir in flour and cook 2-3 minutes. Add one cup cream to the broth mixture, then add leeks, followed by remaining ingredients. Stir in remainder of cream. Reduce heat to low; cook for 10-15 minutes, or until heated through.

Pasta & Bean Soup

1 can Romano beans, drained & rinsed
6 cups chicken stock
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
2 tomatoes, chopped
salt, to taste
pinch hot pepper flakes
3/4 cup small pasta (such as shells or elbows)
chopped fresh parsley (optional)
Parmesan cheese, to serve with

In large saucepan, bring stock to boil. Add vegetables; simmer for 10-15 minutes or until carrots are tender. Stir in pasta; cook until almost done. Just before pasta is tender, stir in beans: allow to heat through. Season. Serve with a sprinkle of parsley and Parmesan cheese, if desired.

Carrot Soup

3 cups stock (chicken or vegetable)
1 small onion, chopped
4 carrots, sliced
1/8 tsp nutmeg
2 Tbsp smooth peanut butter
1 Tbsp Worcestershire sauce
1 clove garlic, minced
dash of hot pepper sauce

In a large saucepan, bring stock to boil. Add vegetables, and simmer for 5 minutes. Stir in remaining ingredients (except hot pepper sauce) and simmer for an additional 10-15 minutes (or until carrots are tender). Puree (using immersion blender or food processor); return to pan, stir in hot pepper sauce, serve.

Curried Cauliflower Soup

1/2 head cauliflower, cut into chunks
1 cup sliced, peeled, potato
3 1/2 cups 2 % milk
1 Tbsp butter
1 tsp each salt, curry powder, ground cumin
2 Tbsp green onion, chopped

In saucepan, combine cauliflower, potato and milk; bring to boil. Reduce heat, cover and simmer 20 minutes (till tender). Puree in food processor. Stir in butter, salt, curry power and cumin. Garnish with green onion: serve.

Tomato & Peanut Soup

1 Tbsp vegetable oil
1 each onion and celery stalk, diced
1 clove garlic, minced
1/4 tsp ground ginger
1/2 tsp each salt & ground coriander
pinch cayenne pepper
1 can (28 oz/796 ml) diced tomatoes
2 sweet potatoes, peeled & diced
5 cups vegetable stock
1/2 cup smooth natural peanut butter
2 cups chopped fresh kale or collards
1 Tbsp lemon juice

In large saucepan, heat oil over medium heat; fry onion, celery, garlic, ginger, salt, coriander and cayenne, stirring occasionally, until softened, 3-5 minutes. Add tomatoes, sweet potatoes and stock; bring to boil. Whisk in peanut butter; reduce heat and simmer until potatoes are tender (approximately 30 minutes). Stir in kale and lemon juice; simmer until wilted, about 3 minutes.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.