Winter is slowly creeping up on us. The long, cold, dark and wet nights are drawing closer. I think it’s time to make a hearty soup that is wholesome, delicious and vegetarian. This warming soup will be welcomed by anybody and everybody. It’s thick, creamy, lightly spiced and truly scrumptious. It’s best served with crusty bread.
Calling this soup a pumpkin soup is a little cheeky, because I used a winter squash. But I won’t Continue reading
Soup two nights in a row? Yep! Tonight was a delicious one made with courgettes (zucchini). The soup was thick, creamy and brimmed full of flavor, which is what surprised me. Courgettes (zucchini) aren’t well-known for their flavor, and I was thinking this creation may have been a bland one.
The soup is quick and easy to make, vegan-friendly, dairy free and low in calories (100 per bowl). Not only that, each bowl is packed with over 3 portions of fruit/veg. Continue reading
You might be asking yourself, why am I blogging about a hearty, winter-like soup in late April. Well, it’s still pretty chilly here in Greater Seattle. The last few days we’ve had highs of 10°C (50°F) and lows of 2-3°C (35°F)… brrrr.
This soup is just what is needed on chilly winter spring days. It’s delicious and will warm the cockles of your heart. It’s simple to make, and packed full of flavors and textures. Continue reading
I admit it… I used to eat and enjoy tinned soup. My old time favorite was Heinz cream of tomato soup. I devoured it with buttered bread – it was cheap and filling, what else could a poor student want? As my budget changed, I upgraded to Baxter’s Luxury flame roasted red pepper and tomato soup (which they no longer sell) or Cullen Skink, and then upgraded to Covent Garden’s fresh carton soups.
Times change. I no longer eat ready-made soups, and I very rarely order soups in restaurants – I simply make my own. You can put in whatever you feel like, and the combinations are only limited by your imagination. Continue reading
Eating out isn’t high on my list of things to do. Why? Eating out is so expensive, and the quality of ingredients can be questionable. I can most likely cook the dish at home, using organic ingredients that I’ve selected, at a fraction of the cost. Another bonus is that I know where my hands have been. Weiss, lead scientist at CleanWell recently claimed that “the average American washes his or her hands twice a day, and one of these times is in the shower”. One word – “disgusting”! I washed my hands 14 times yesterday!
Anyhow, back to this delicious soup. There is a comment I occasionally make at the dinner table, which is “I would gladly pay for this dish”. Continue reading
This dish was born out of laziness… pure laziness. However, when I came around to making it – I ended up making my own bread, roasted red peppers and pesto. How that happened, I will never know!
The soup is served with basil pesto toasts and is perfect for the cold autumn/winter nights. It’s easy to make, packed full of flavor, and will supply you with a boost of vitamin A, C, B6, antioxidants and phytonutrients. Continue reading
One of the best things about the passing of summer is the availability of pumpkins! I use the term pumpkins loosely here, I also mean winter squash. We love winter squash; we love homemade soup; we love coconut milk and we love Thai curry… so, this soup was born! It’s the perfect winter warmer.
Chicken is simmered with delicata squash (or kabocha) and potatoes (or rice) in a coconut curry soup base. It’s creamy, well-flavored and has all the major food groups. If you’re vegetarian, feel free to substitute the chicken for tofu. Continue reading
Friday is either pizza-night or soup with focaccia-night. When it’s the soup option, it has to pretty hearty – it is after all, the main meal of our day. The recipe easily serves four, but the two of us eat it in one sitting.
This soup will be something to look forward to when coming home from a bitterly cold, winter evening. It’s sweet, spicy, lusciously thick, and extremely hearty. I swirled some coconut butter on top for added creaminess and to act as a coolant from the heat. Feel free to use sour cream or even yoghurt. Continue reading
Last year, I got hoodwinked into standing in for a friend, for a colleague’s business one evening. The role was to sell soups at the Farmer’s Market in Sammamish through Jerry Baxter’s company, Got Soup?
It was a really, really warm Spring day and I thought it was ludicrous trying to sell soup. It was in fact 950 ml (1 quart) of frozen soup that you take home and use for a quick meal. Each tub cost $10 a shot (at that moment in time). I think we sold close to 50 Continue reading
Soup can be highly nutritious, filling and something to really look forward to on a cold Winter’s night.
Over the last decade or so, soup has had a lot of bad press from the amount of sodium they contain.
Homemade soups will always be far healthier than store-bought ones – you can control the amount of sodium you put in and Continue reading
This soup may sound a tad odd, but it’s barely any different from a minestrone soup minus the vegetables, and instead of pasta, there’s rice. It’s actually a pretty good soup. J had his wisdom teeth pulled and I had to find a way of feeding him enough fruit and vegetables, the easiest way was with soup.
I recall Nigella Lawson jabbering on about tomato & rice soup on one of her BBC series. I don’t remember the exact details, as she’s a very slapdash cook, but the idea seemed pretty neat. Using the following recipe, and feeding 2 people, each serving gives 5 portions of fruit and Continue reading
Minestrone soup is one of those mish-mash foods, like fried rice – it could include anything. The usual minestrone usually has a bunch of veggies in a tomato-based soup; sometimes it has meat, beans and pasta too!
This version has mild-spiced Italian-style chicken sausage, pasta and loads of veggies. Because this soup contained pasta, there was no need for any bread for this meal.
The soup itself was delicious! The vegetables and pasta had taken on the rich flavor Continue reading