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Forced myself to get a new batch of roasted red pepper/cauliflower soup made this morning. It still needs to cool down a bit more before I
blend it all up into a delicious puree. I did pencil in a 2 cup serving for my lunch but since I've not had breakfast this may hit the spot.
Hoping to get a yield of 30 cups after blending, which would make each 2 cup serving a mere 117 calories.
Even though I still have lots of servings left of the cauliflower/red pepper soup I am going to make a small batch of this!
https://thiswestcoastmommy.com/roast...m-soup/#recipe
^^^^ that looks really good @walkonby . I always have all those ingredients on hand so I can’t wait to make it, of course I’ll have to wait for the weather to cool down first :)
Not sure how I missed this thread. I love soup! I can eat soup for breakfast, lunch and dinner. I especially like noodle soups, probably because I'm Vietnamese :)
Some soups that I like and sold in most cafeterias:
- Italian wedding soup
- Wicked thai chicken soup (you can also buy this at wholesale places; they are campbell soups)
- Taco soup
- Butternut squash soup (my hubby makes a mean one)
I will be watching this thread as well.
Honestly I was never a soup person but have been liking it the past few years (Roasted red pepper soup is my fav!)
Noticed peppers are on for .99lb starting tomorrow so thinking I should make a soup! Will freeze in lunch size portions.
DH made extra carb soup while I was not paying attention. He said it was chicken soup but I see he added giant pasta shells, potatoes, rice, corn niblets and chick peas. Did you all know that there is pretty high amounts of tryptophan in chicken too? Between the meat and all those carbs it's no wonder we dozed off after having a bowl.
Gonna try it tomorrow. Hope it is as tasty as it looks like.Quote:
Originally Posted by walkonby
A beef barley soup is on the stove simmering away. Mmmm, the yummy smells are going to wake people up here....lol.
I had overbought on celery! Didn't want to chop and freeze any so an hour ago I made a large pot of celery/sweet potato soup. This one will NOT get pureed, that way the guys will love eating a few servings. In the brew went 3 cups each diced celery and carrots, 1 BIG onion, and 1 very BIG sweet potato ( both diced ), 4 cloves diced garlic, 8 cups vegetable broth. Mid way as the veg softened I added 2 cups cooked organic wild rice and at the very end tossed in a full bunch of large spinach leaves.
Just some salt, doesn't need much else.
I am keen on learning other ways to use sweet potatoes so that soup recipe is on my future to-try list!
Also I have never made a cream of celery soup--want to have one.
This is the Energy Soup-I did not have rapini but the one bunch of kale (I did not chop it, just tore leaves off stems and did the scrunch/knead in bowl of cold water twice) yielded a Dutch oven pile full of kale! Thus you need a tall stock pot if doing the recipe as is or halve everything for a smaller pot.
Energy Soup 🍲 | Not long after I had my son in 2000 I was experiencing abdominal pain. I went into the hospital and they did some tests and they found a tumour the size... | By Jennifer ValentyneFacebook | Facebook
In another post about a year earlier, she has a version of the soup with one bunch rapini and one bunch kale. I probably would try using broccoli with stalks (trimmed of course) as broccoli and kale have very similar stalk textures.
This is my first time using kale in anything I made. Not one for the green smoothies with kale! I may wish to try kale in a quiche or other cooked food dish.
I made a new to me recipe described as the best anti-inflammatory soup. ( it's pureed so another part I love about it )
Here is the recipe, trust me the flavour will blow your socks off!
https://www.eatingwell.com/lentil-sw...o-soup-8742273
UPDATE: I'm unsure if it was the ingredients in that soup or what BUT I suffered all night with repeated burping.
Also my " other end " was brr-frapping! ha ha It must be the fresh garlic or ginger that caused this. Still, in the name of
research I'll bravely eat another bowlful today because it was so tasty. I must know if the soup caused this.
We had roast lamb dinner and veggies at my brothers-delish.
It's soup day! I plunked 4 nice chx leg quarters into my largest cooker pot, added onions and celery + leaves, fresh black ground pepper.
It's simmering away atm, smells wonderful in here already.
In about an hour or so I'll drain the entire thing to catch just the liquid, remove the limp cooked veg, remove the skin, bones and yucky stuff
from the legs, adding just the clean chopped meat back into the broth. Get it back up to a boil, add new chopped veggies ( today it's carrots,
celery + leaves, cauliflower tops, diced sweet potato and chopped green onions ). Depending on how much liquid boils away I may add some
cartons of No Salt added chx broth to it.
It's almost soup weather!! I have a pot of butternut squash ( and his veggie friends ) cooling now waiting to be dumped in the blender.
I am " toying " with the idea of adding a can of coconut cream ( not milk ) after it's pureed smooth. I'm trying to add some extra fat
and calories as I've realized I've been eating under what's needed.
Started my winter soup making spicy lentil
one cup of roughly chopped onions
one cup of roughly chopped carrots
one cup of roughly chopped celery
2 cups of dried lentils
6 cups of broth, I used vegetable but you can use chicken too.
olive oil
garlic and curry powder to taste
salt and pepper
Sautee the onions, carrots, celery and minced garlic until soft. Add broth, boil them reduce to simmer, add lentils and leave the simmer 30-60 minutes depending on lentils. Cool and blend. Add spices and seasonings. Reheat if eating now or fully cool and freeze.
