Natural Gourmet Chef Stops By CBS2 To Share Soup Recipes

NEW YORK (CBSNewYork) -- More bitter cold temperatures are forecast in the coming week, which means these are great days for soups.

We want our soups to not only warm us up, but to fill our body with nutrients.

Richard Lamarita, chef instructor from the Natural Gourmet Institute, a healthy cooking school in New York, spoke to CBS2's Andrea Grymes and Diane Macedo about hearty soups to make.

Below are Lamarita's soup recipes. Click on the video player for more.

ROASTED RED PEPPER & SWEET POTATO SOUP

(Yield: 6-8 servings)

Ingredients:

2 large sweet potatoes, peeled and cut into large dice

1 sweet onion, finely diced

¼ cup extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

3 stalks celery, chopped

1 carrot, peeled and chopped

3 garlic cloves, minced

4 red bell peppers

6 cups vegetable stock

1 cup full fat coconut milk

Handful of basil leaves, cut into thin ribbons

Procedure:

1.       Preheat oven to 375F.

2.       On a large rimmed baking sheet, toss sweet potatoes and onions with 2 tablespoons oil and salt and pepper to taste. Roast until tender, 20-30 minutes.

3.       In the meantime, cook the red peppers directly on a gas stovetop until the skins are charred and blistered, turning frequently, 2-3 minutes. Transfer peppers to a bowl and cover with plastic wrap to steam peppers. When cool enough to handle, peel peppers and discard skin. Roughly chop peppers and set aside.

4.       Heat remaining 2 tablespoons oil in a stockpot over medium-low heat. Add celery, carrots and garlic. Season with salt and sweat for a few minutes. Stir in roasted sweet potatoes and onions and roasted peppers.

5.       Add the vegetable stock and coconut milk and bring to boil, then simmer for 15-20 minutes. Remove from heat and puree in a blender until smooth. Taste and season with salt, if needed.

6.       Serve garnished with basil.

INDIAN-INSPIRED RED LENTIL SOUP WITH GREENS

(Yield: 6-8 servings)

Ingredients:

1 ½ cups red lentils (masoor dahl), washed thoroughly

2 green chilis

½ teaspoon ground turmeric

1 bay leaf

6 cups water

1 ½ teaspoons sea salt

2 tablespoons ghee (clarified butter)

1 teaspoon brown mustard seeds

1 onion, finely diced

1 tablespoon minced ginger

1 cup tomatoes, finely diced

½ teaspoon cumin seeds

½ teaspoon fennel seeds

3 curry leaves

½ lb. Swiss chard, cut into thin ribbons

Procedure:

1.     In a large pot, combine lentils, chilis, turmeric, bay leaf, water and salt. Cover and bring to boil, then simmer partially covered, stirring often, for about 40 minutes, until lentils are cooked through.

2.     While soup simmers, heat 1 tablespoon ghee in a pan, add mustard seeds and toast until fragrant, about 15 seconds. Add onion and ginger and cook until softened, about 5 minutes.

3.     Add tomatoes and cook until thickened. Add mixture to the soup and cook for a few more minutes until the flavors are blended.

4.     Heat remaining 1 tablespoon ghee in a pan and add cumin and fennel seeds; toast until fragrant. Add the curry leaves, being cautious that they may spatter.

5.     Remove bay leaf from soup. Stir in spice-curry mixture to soup along with the Swiss chard.

TUSCAN MINESTRONE

(Yield: 6-8 servings)

Ingredients:

1 cup cannellini beans, soaked in water overnight in the fridge

¼ medium onion, roughly sliced PLUS 1 medium onion, finely diced

3 sprigs fresh rosemary, chopped

2 garlic cloves, crushed

2 tablespoons extra virgin olive oil

½ leek, finely chopped

2 carrots, finely chopped

2-3 celery stalks, finely chopped

2 zucchini, chopped

2 beefsteak tomatoes, seeded and diced

5-6 cups vegetable stock

3 tablespoons arborio rice

1 small piece parmesan rind

Sea salt and freshly ground black pepper

8 slices Tuscan bread, toasted

2 tablespoons grated parmesan cheese

Procedure:

1.     Drain beans and combine with sliced onion and rosemary in a large pot with enough water to cover beans by about 2". Cook until tender, about 40 minutes.

2.     While beans are cooking, heat oil in a large skillet over medium heat. Add diced onion, leeks, carrots and celery, and cook until softened, about 7 minutes. Add zucchini and tomatoes and cook for an additional few minutes. Add the vegetables to the cooked beans.

3.     Add vegetable stock, rice and parmesan rind to soup. Season with salt and pepper to taste. Cook  until rice is al dente. Remove parmesan rind and discard.

4.     Serve over bread with a touch of grated parmesan.