This was a very easy soup to make since I did it the lazy way and didn't sauté all the veggies first save the garlic and onion. I simply coarsely chopped up all the veggies and tossed them into stock. This is a large soup as I like to freeze some for later. It can be made smaller or larger very easily and precise amounts of ingredients isn't terribly important. … [click on title to read more]
I'm in school. Yes. I've started an internet based nutrition program. It means I can continue my education and get certified in something I already kind of do informally while still mostly stuck at home while I continue recovering. It's fun and I'm happy I can do it. I couldn't have done it even 6 months ago. My well-being continues to improve. So with that announcement I'm going to share a post I shared with my fellow students in one of our online forums. It's an informal post about soup I was making, as I was making it. I figured the readers of this blog might enjoy it too. … [click on title to read more]
An Italian friend of mine and I were discussing the meals of our youth (we are both American-Italians) when she mentioned a dish I'd never had. Dandelion soup. I grew up eating lots of dandelion but it was generally sauteed in garlic and olive oil and then served as such. The simple sauteed dish remains my very favorite vegetable dish. We've been growing domesticated (wild) dandelion for a couple of years since I love itso much and could eat it daily. … [click on title for the rest of the post]
This is the best squash soup I've made. The key ingredients that made it unique are the tahini and the cardamom. It's rich and delightful. I make lots of butternut and/or pumpkin soups every fall. You can trade out pumpkin or various single winter squashes of your choice for this soup.
Borscht is a soup people tend to either go hot or cold on. I'm hot for it. Love it. I thought of that as one can eat it hot or cold too! (bad play on words, perhaps?) It can also be made with meat or just veggies. This recipe is all veggie, except for the broth which can be either veggie or meat based.
I got the below recipe, which I've now modified a bit, from a great friend in an email. She knows me well...that email made my day!
This was a very easy soup to make since I did it the lazy way and didn't sauté the veggies first save the garlic. I simply coarsely chopped up all the veggies and tossed them into bone stock. This is a large soup as I like to freeze some for later. It can be made... Continue Reading →
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