Tag Archives: soup

Carrot Ginger Soup

31 Mar

I didn’t think I would like this, but I tried it because it is so healthy and super cheap to make.  I’m really glad I did!

**Serves 2**

1 pound of carrots, peeled and chopped
1/2 a yellow onion, chopped
2 cloves garlic, chopped
vegetable broth
dash of cream (optional)
fresh or powdered thyme
1 inch of fresh grated ginger
salt and pepper

In a large pot, melt some butter or heat up some olive oil.

Add in the carrots, onions, garlic, salt, pepper and ginger.

Cook until the onions are translucent, about 5-6 minutes.

Add in enough vegetable broth to just cover the veggies.

Let boil and simmer for 10-15 minutes, until the carrots are cooked all the way through.

Transfer in batches to a food processor or blender, and blend until smooth.

Transfer back to the pot, heat through.

If you want to add a touch of cream, remove from heat, stir it in, and then serve.


Cauliflower and Cheese Soup

24 Feb

From Martha Stewart Living’s Everyday Food Magazine

1 head of cauliflower, washed and cut into florets
5 oz. shredded cheese, preferably cheddar
4 cups chicken broth
1 cup water
1 medium onion, chopped
salt and pepper
cayenne or paprika

In a very late pot, heat 2 Tbsp oil and the chopped onion.

Cook the onion until softened.

Add in the cauliflower and cook for about 10 minutes.

Add in the chicken broth and water, bring to a boil and simmer for about 20 minutes.

In batches, transfer to a blender or food processor (being careful with the hot liquid) and blend until smooth.

Return to the pot, heat through, and stir in the cheese until it melts.

Season with salt and pepper.

Serve sprinkled with cayenne or paprika.

French Onion Soup

15 Jan

I served this with spinach salad with quinoa and homemade Greek yogurt dressing, carrots, and tomatoes to get my veggies in!

1 onion, sliced in thick slices
16 oz. beef broth
2 cloves of garlic, minced
1/2 stick of butter
 2 bay leaves
1 Tbsp dried thyme
 salt and pepper
french bread, sliced
slices of swiss cheese

Adapted from Tyler Florence’s Recipe

 **I would recommend doubling this recipe if you’d like leftovers.  This was enough for Matt and I to eat 2 servings of, with no leftovers**

In a very large pot or pan, melt the butter.

Add in the onion slices, garlic, thyme, bay leaves and some salt and pepper.  Let cook down until the onions become soft and caramelized, about 15-20 minutes.

Preheat the oven broiler.

Once carmelized, sprinkle the onions with a little handful of flour and mix.  Let cook for a few minutes.

Transfer the onions and butter to a larger pot.  Add the broth.

Bring to a boil, then simmer for 10 minutes.

Meanwhile, broil the bread slices with the cheese on top, until melted and bubbly.

Serve the soup topped with the cheesy bread slices.

Kale, Lentil and Sausage Soup

14 Oct

Kale, Lentil and Sasuage Soup

 cooked lentils
breakfast sausage
tomato paste
chicken or vegetable broth
chopped onion
chopped celery
red pepper flakes
chili powder
bay leaves
salt and pepper
fresh, chopped garlic
fresh thyme
cream (optional)

In a large pot, cook the sausage.

When cooked through, drain off the excess fat and add in the onion and celery.

Cook, stirring, for about 2 minutes.  Add in the garlic, thyme, chili powder, and red pepper flakes.

Mix in the tomato paste.

Next, add in the broth and bay leaves.

Add in the lentils (my lentils were already cooked and in the refrigerator, so I put 2/3 of them in a blender already then added them to the soup).

Season the soup with salt and pepper.

Simmer either until the lentils are cooked (about 40 minutes), or if already cooked, for about 20 minutes.

Mix some of the soup in a blender to thicken if you haven’t already.

Add in the kale, simmer 10 more minutes.

**If the soup still is not thick enough, you can add in some dehydrated potato flakes**

Serve with a little cream or some toasty bread.