With freezing temperatures across the nation, we wanted to share some of our most popular Miraval soups to help you keep warm on a cold winter day! These soups, featured in Mindful Eating and our newest Miraval cookbook, Sweet & Savory Cooking, are packed with natural ingredients and tons of nutrient-rich vegetables. Enjoy!
Potato Leek Soup
Note from Executive Chef Justin Macy: Making a pot of this warming soup is an easy way to take home the taste of Miraval. When you puree the finished soup, the potatoes give it a lovely creamy texture without any cream. I like to use Yukon Golds, which are a medium-starch potato with a nice nutty flavor.
Serves 4
- 2 tsp. extra-virgin olive oil
- 2 lb. Yukon Gold potatoes, peeled and cut into small chunks
- 2 c. chopped leeks, white part only
- 2 c. chopped celery
- 2 tsp. minced fresh garlic
- 1 tsp. fresh thyme
- 1 tsp. kosher salt
- 1/2 tsp. ground white pepper
- 7 c. vegetable stock
HEAT a large stockpot over high heat. Add olive oil, potatoes, leeks, celery, garlic, and thyme and season with the salt and pepper. Reduce the heat to medium and gently sauté the vegetables, stirring continuously, until the leeks are translucent, about 5 minutes.
STIR in the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until potatoes are soft and falling apart.
CAREFULLY ladle the soup into a blender and puree until smooth. (You may need to do this in batches.) Strain the soup through a fine mesh strainer (or you can skip straining and serve with a more rustic texture, if you like). Taste and adjust seasonings with more salt and pepper if needed.
Serving Size: 4 ounces; Calories: 270; Total Fat: 2.5g; Carbs: 54g; Dietary Fiber: 6g; Protein: 7g
Roasted Corn Soup
Note from Executive Chef Justin Macy: Roasting the corn over a gas flame or grill gives it a toasty flavor that, when paired with the chilies, gives this soup a nice Southwestern flavor. Even with the kernels removed, corncobs are loaded with sweet corn flavor, so I simmer one of them with the broth for a richer result.
Serves 4 to 5
- 4 to 5 ears fresh corn, husks and silks removed
- 1 Tbsp. Miraval Oil Blend (3/4 c. canola oil + 1/4 c. extra-virgin olive oil)
- 2 cloves garlic, minced
- 1/2 c. chopped carrot
- 1/2 c. chopped red or yellow onion
- 1/2 c. chopped celery
- 1/2 tsp. ground cumin
- 2 yellow bell peppers, roasted, peeled, and seeded
- 1 Anaheim chili, cored, seeded, and chopped
- 4 c. chicken or vegetable stock
- 1 c. rice milk
- Kosher salt to taste
- Freshly ground black pepper to taste
HOLD the ears of corn over an open flame in the kitchen or on a grill outside until the kernels have a golden brown look to them. (Use the remaining stalk end as a handle, or insert a large fork into the cob.) Once cooled, cut off the kernels and set them aside; you should have about 4 cups. Reserve one of the corncobs.
In a large sauté pan, heat the oil over medium heat and sauté the garlic, carrot, onion, and celery until soft and fragrant and starting to caramelize just a bit, about 5 minutes. Add the corn kernels, cumin, and bell peppers and sauté for another 3 minutes. Add the Anaheim chili, chicken stock or vegetable stock, and the rice milk.
Add the reserved corncob to the soup, lower the heat, and simmer for about 30 minutes, until the vegetables are very soft. Carefully ladle the soup into a blender and puree until smooth. (You may need to do this in batches.) Strain through a fine mesh strainer and season with salt and pepper. Reheat just before serving, if needed.
Serving Size: 4 ounces; Calories: 230; Total Fat: 7g; Carbs: 36g; Dietary Fiber: 4g; Protein: 8g
Lentil Soup
Note from Executive Chef Justin Macy: There's nothing quite as satisfying as a warm bowl of lentil soup. Cooking times for lentils can vary drastically depending upon their age; the longer lentils have been on the shelf, the longer they will take to cook. For bolder, richer flavor, and as a gluten-free alternative to soy sauce or tamari sauce, we recommend Bragg Liquid Aminos —a natural all-purpose seasoning derived from soybeans.
Serves 6
- 1 Tbsp. Miraval Oil Blend (3/4 c. canola oil + 1/4 c. extra-virgin olive oil)
- 1/2 c. finely chopped carrots
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped yellow onion
- 2 tsp. minced garlic
- 2 c. green, brown, or red lentils
- 6 c. vegetable stock
- 1 Tbsp. minced fresh oregano
- 1 Tbsp. minced fresh thyme leaves
- 2 Tbsp. plus 2 tsp. Bragg Liquid Aminos
- 1 tsp. freshly ground black pepper
HEAT a large saucepan over medium-high heat. Add the oil, carrots, celery, onion, and garlic and cook, stirring until soft, about 3 minutes. Add the lentils and cook, stirring for 20 seconds. Add the stock and bring to a boil. Reduce the heat and simmer for 7 minutes. Add the oregano and thyme, stir well, and continue cooking for an additional 7 minutes. Stir in the liquid aminos and pepper, and continue cooking until the lentils are tender, an additional 15 to 18 minutes.
SERVE immediately.
Serving Size: 1/2 cup; Calories: 60; Total Fat; 0g; Carbs: 12g; Dietary Fiber: 4g; Protein: 4g
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