To Make / Spicy Cauliflower Soup

 
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     Hi there! I changed up the site yesterday to reflect the new direction I've taken towards posting mostly about food. I'm loving the new site and hope you do too! The new design is much more geared towards the content I've got lined up for this awesome new year, so get excited for some new posts! My first one for 2018 is a delicious and spicy soup from my new favorite cookbook by Half Baked Harvest (thanks mom + dad!!). I'm dedicating a whole post to the book next week, because I can't not share it's contents, but for now I'd like to present you with my adaptation on Tieghan's curried cauliflower soup! I switched out the curry for the Indonesian sambal oelek, as I've never been the biggest fan of curry. Also, I omitted the coconut milk in favor of greek yogurt, as that's what I had on hand! Now, this recipe is only in her book (you can purchase your own copy here), but she has a similar recipe on her blog with squash instead of cauliflower, so I'd highly recommend giving that one a try! In the meantime, see my warming cauliflower soup below: 

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Ingredients:

- 1 head of cauliflower, broken into florets

- 6 cloves of garlic

- 4 tbs. of olive oil

- 1/2 of an onion, diced

- 2 tbs. of sambal oelek

- 1 tsp. of smoked paprika

- sprinkle of cinnamon

- 1 cup of greek yogurt

- 3-4 cups of broth, any kind will work

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Directions:

1. Preheat oven to 425. Roast cauliflower and garlic on a baking sheet for 25 minutes. While the cauliflower is roasting, heat your olive oil in a large dutch oven or pot. When it shimmers, add onion and cook until fragrant, about 8 minutes. Then, add your spices and sambal oelek, and saute for another minute. Add 1 cup of broth, and stir in the greek yogurt, then let simmer until cauliflower is done. 

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2. Once cauliflower is roasted, take your pot off the heat, and let cool slightly. Pour into a blender or food processor, and then add your cauliflower and garlic. Blend until smooth. 

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3. Return soup to pot and add 2 more cups of broth and stir. Simmer over medium heat until soup is heated through, then ladle into bowls and serve with warm naan or buns. Enjoy!

     Thanks for reading, and have a fun weekend! I'll be back next week to talk the Half Baked Harvest cookbook, and to share a golden milk tonic that's been helping alleviate all of the sinus yuck we've been having this winter! 

To Make / Homemade Tomato Soup

 
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      Hi there! A couple of weeks ago, my neighbor brought over some surplus tomatoes, and I immediately wanted to make tomato soup. I adapted Half Baked Harvest's recipe, and am sharing it with you all today! Get the how-to below!

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Ingredients:

- 3 ripe tomatoes

- half an onion

- 1 cup of milk

- 3 tbs. of pesto

- 3 tbs. of olive oil

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Directions:

1. Preheat your oven to 425, and roast your tomatoes and onion drizzled in your olive oil for 20-30 minutes.

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2. Once roasted, place your tomatoes and onion in a blender and add your milk. Blend until smooth.

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3. Pour your blended soup into a large pot, and heat over medium high until bubbling slightly, then add in your pesto, and heat until warm.

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4. Whip up a grilled cheese, and serve with your soup. Enjoy!

To Make Soup / Cauliflower

 

      Good morning! I made the tastiest soup a couple of weeks ago, and I have the recipe for you today. It's a roasted cauliflower soup with smoked paprika and cumin, adapted from this recipe at Joy the Baker. I ate all of it within two days, it was so good! Get the recipe below.

Ingredients:

- 1 head of cauliflower

- 1 clove of garlic

- half an onion, diced

- 1 tsp. of cumin

- 1 tsp. of smoked paprika

- 2 tbs. of olive oil

- 2 cups of chicken bone broth (or any kind of broth to make stock!)

- 3 tbs. of butter

- 1/4 cup of greek yogurt

Directions:

1. Preheat oven to 375, and season your cauliflower with cumin + smoked paprika and drizzle on olive oil. Place on a baking sheet, and roast for 25 minutes.

2. Warm more olive oil in a soup pot and cook onions for about 5 minutes, then add in your garlic, roasted cauliflower florets, and broth. Simmer over medium heat for about 15 minutes, then slowly puree in a blender in batches until smooth. If you try to do it all at once, the heat from the soup will become too pressurized with the blender lid on and will push the lid out when you turn it on, so be sure to do it in batches.

3. Return the soup to the pan, and stir in greek yogurt. Pour into bowls and enjoy!

To Make Soup

 

     Hi there! Now that it's basically fall, all I can think about are all of the fun things that come along with fall. The trees, special coffees, pumpkin everything, and you guessed it - soup. I didn't eat soup once this summer, but the second I started planning September, I knew I had to make a soup. I've made a couple from Kristen's cookbook, Myriad, and this one was next on the list. I made it as healthy as possible, with fresh veggies that Brett grew and whole wheat tortellini's instead of the usual ones. The result was amazing, and I devoured it for lunch all week. Get the recipe below, and be sure to checkout Kristen's site for even more delicious recipes!

Ingredients: yields 4 servings

- 3 tbs. olive oil

- 2 small or 1 large white onion, diced

- 2 tomatoes, diced

- 2 cups vegetable broth

- 1 package of refrigerated tortellini's

- 2 cups of fresh spinach

Directions:

Step one - Make a tomato puree first with your fresh tomatoes. Just blend until smooth in a blender.

Step two -

Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally. Then add tomato sauce and veggie broth and boil over medium high heat.

Step three -

Add in your raviolis and spinach, and cook for about ten minutes.

Step four -

Let cool and enjoy!

Thanks for reading! Have a great short work week!

To Make Soup, Pt. 2

 

     Hey there! It's still just slightly chilly around here, so I thought it proper to make a flavorful soup to keep warm. Also, I received a slow cooker for Christmas, and have made a couple of things in it, but hadn't tried it out with soup yet. This blog creates so many wonderful excuses (opportunities) to try something new. I adapted this deliciously roasted red pepper soup from this recipe, out of necessity. I spiced it up a little bit, and have no regrets! Get the recipe below.

Ingredients: Yields 4 servings

- 36 oz. can of diced tomatoes

- 1/2 onion, chopped

- 2 cloves of garlic, minced

- 1 roasted red pepper (get the how-to here)

- 2 cups of veggie broth

- 2 fresh basil leaves, chopped

- 1 shishito pepper, sliced and diced

Directions:

Step one - Put everything in your slow cooker and cook on high for 4 hours.

Step two - Once cooked, blend in a blender until smooth, and top with cheese. Enjoy!

To Have Some Soup

 

     Hi readers! I have a delicious, hearty, and comforting soup recipe for you today! Part of powering through the frigid weather of January is staying warm and comfy. I just knew I should do a soup this month. This recipe is adapted from one in Myriad, Kristen's cookbook that she created with a few of her classmates for their senior capstone project. They are graphic designers, so of course the book is beautiful, but the recipes are also healthy and delicious! I tried out this soup when Kristen's mom, Susan, made it, and it was too good to not try on my own. It's perfect for warming up at the end of the day. As well as healthy and clean, it is also seasonal due to the kale! It definitely meets all of my criteria for the perfect winter soup. Try it out with the recipe below and head on over to Kristen's site to order an eBook version of the cookbook!

Ingredients:

- 5 red potatoes

- a large bunch of baby kale

- half an onion, diced

- 1 lb. of sausage (mine was sage)

- 2 garlic cloves

- 2 8oz. cans of chicken broth

- 4 cups of water

- 1 cup of Greek yogurt

Instructions:

Step one - Peel your potatoes if you like (I left the skin on mine because it doesn't bother me). Chop them in half and then quarter them. Set aside. 

Step two - Chop up your sausage and cook in the pot you are using for the soup on medium high heat until brown and cooked through.

Step three - Add your broth and water and bring to a boil. Then, add your onions, potatoes, and garlic and cook for 15-18 minutes.

Step four - Lower the heat and add in the kale and Greek yogurt. Cook for a couple of minutes, until kale is tender, and then you're done! Serve warm, and preferably (for me, at least) with a a grapefruit Izze.