Sweet Potato-Ginger Soup. Holiday Soup For The Soul. Before we get to this incredible soup, there are a couple things I need to get off my chest. 1) Eric and I have lots of nicknames for each other.
Two of our favourites are: ‘Pinky’ and ‘The Brain’. Remember that show? Depending on the day, we fight over who is Pinky and who is The Brain. 2) When we are trying to decide what to do at night or on the weekends you can often hear us say to one another, ‘Gee Brain, what do you want to do tonight?’ 3) We also have a special voice just for Sketchie. Eric said (in Sketchie’s squeaky voice), ‘Not impressed’. We are totally normal. Last night, Eric said I could be ‘The Brain’ because I whipped up this amazing soup. I turned Eric, a former non-soup lover, into a soup lover in just over 10 years. Never say never… ;) Holiday Soup For The Soul Print this post! This is hands down one of my all time favourite soups! Inspired by Fat Free Vegan Kitchen. Ingredients: Directions: Heat the oil in a large soup pot. Place your bouillon cube into a medium sized bowl. Chunky White Bean Soup.
Leek, Asparagus & Herb Soup. Like a bouquet of fresh vegetables, this light but soothing soup is just the thing on a cool spring evening. It is important to cut the green vegetables into small pieces so they cook quickly, while retaining their bright color. Ingredients. Spiced Blueberry Soup. Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly. Ingredients 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish. Spring Chicken & Barley Soup. You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas. Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped onion 1/2 cup finely chopped celery 6 cups reduced-sodium chicken broth.
White Pines Naturopathic Clinic. 1-3 Tbsp. unsalted butter 1 large butternut squash, diced 2 apples or pears, diced 1 potato, diced 1 carrot, diced 1 bunch leeks, sliced 1 vidalia (sweet) onion, chopped Approximately 1 litre of vegetable, chicken or turkey broth 1-2 tsp cinnamon (to taste) ¼- ½ tsp. nutmeg (to taste) Salt, freshly ground pepper Maple syrup to taste Melt the butter in a large pot.
Add the onion and leeks and cook for 2-3 minutes until beginning to soften. Add the rest of the vegetables, turn to coat in butter, cover pan and cook for 10 minutes stirring once or twice. Stir in the cinnamon and nutmeg, and cook for another minute or two. Pour in just enough stock to cover the vegetables. Leave the soup to cool a little, then puree in batches in a food processor or with a hand-held blender. From www.obasan.ca. Coconut Red Lentil Soup Recipe. Years ago, two of my favorite neighbors hosted a soup party.
It was an inspiring affair - big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. Error loading player: No playable sources found Other things worth noting related to this soup - the slivered green onions sauteed in butter or coconut oil.
. - More Lentil Recipes - - More Coconut Milk Recipes - - More Curry Recipes - - More Soup Recipes - See the photo in the main entry if you aren't sure what type of lentils and split peas to buy. Serves 6. Prep time: 10 min - Cook time: 35 min Print Recipe.