Before dawning your party frocks and downing a few too many glasses of the bubbly stuff why not spend the last afternoon of 2012 making a big batch of hearty (and healthy!) soup? When the clock strikes 12 and the New Year officially begins you’ll be glad you’ve started the new year on the right foot (once that nasty hangover subsides that is…)

Rustic Cabbage Soup

What you’ll need:
2 T olive oil
1 large yellow onion
4 cloves garlic
2-3 T Herbs de Provence
1 28 oz. can crushed tomatoes
1 10 oz. can white beans such as Cannellini
6 cups vegetable stock

Begin by sauteing the onion in 2 T of olive oil until translucent   Add the garlic and cook until fragrant.  Add the herbs and a 1/4 t of salt and pepper.Next add the tomatoes and stock.  Bring to a boil.  Turn down to a simmer and add the cabbage and white beans. Simmer for about 20-30 minutes and taste for seasoning.  Don’t be afraid to add more spices – perhaps even a dash of red pepper flake for a little heat!

Carrot Ginger Soup

You will need:

1lb carrots, chopped into 1″ pieces
1 large parsnip (or two small), chopped into 1″ pieces
4 cups vegetable stock
4 cloves of garlic, finely diced
1 yellow onion, diced
2 tsp freshly grated ginger (or 1 1/2 tsp ground ginger)
Salt + pepper

In a medium saucepan, heat about 1/2 cup of the vegetable stock. Add the garlic and onion and cook for about 6 minutes. Add the carrots, parsnips, ginger, remaining vegetable stock, and bring the soup to a boil. Reduce the heat to a simmer, cover the pot and let the veggies cook.

Taste the soup and add salt and pepper as needed. Puree the soup with an immersion blender or in a blender/food processor in batches. The soup should have the consistency of thin applesauce.

Pour the soup into quart containers and you’re good to go!