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Old man Winter has blown in and brought with him an insatiable desire for warm, savory soups. This black and white bean soup with sweet potatoes is a twist on the classic black bean soup recipe, and it's under 300 calories a bowl. Keep reading to see this simple recipe and find out how much protein and fiber is in one serving. Ingredients
Gentl & Hyers total prep No matter where I am in my day, I find split pea soup a calming and soothing treat.
Weather: highs in the 40′s, enjoying a hot mug of mint tea. What I’m listening to: I just heard an owl outside in the darkness. Here is the curried Coconut Red Lentil recipe I promised you when I posted the Homemade Naan with Garlic and Cilantro earlier this week. And I guarantee that it was worth the wait. This is exactly the kind of hot, hearty bowl of fall goodness I want this time of year. I love the vibrant color and the rich depth of flavor.
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly total prep This pretty white puree looks great on the table, and the flavor doesn't disappoint. Steaming the cauliflower and garlic in milk brings out their natural sweetness, while delicate toasted pine nuts lend sophistication. 3 heads cauliflower, trimmed (about 6 pounds total) 4 garlic cloves, peeled 3/4 cups whole milk 1 3/4 teaspoons salt 3/4 teaspoon black pepper 1 cup pine nuts, toasted
Tomato Basil Soup Makes 4-6 servings Ingredients 3 tablespoons olive oil 3 large carrots, peeled and finely diced 2 medium sweet onions, finely diced 4 cloves garlic, peeled and left whole 1 teaspoon crushed red pepper flakes 1 tablespoon salt 2 28-ounce cans whole peeled tomatoes 1 quart chicken or veggie stock 10 basil leaves (plus more for garnish) Freshly grated Parmesan (for garnish, optional) 1. Saute the carrots and onions in the olive oil over medium heat until soft, 8 minutes. 2.
This Golden Trio Chipotle Soup combines three of my favorites: butternut squash, pumpkin and roasted sweet potato. Then I blend in spicy notes of chipotle powder, cinnamon and a hint of nutmeg and black pepper. Some garlic too - but just a touch. To diffuse the spiciness, I add some creamy non-dairy milk and an optional splash of coconut. On top, a dusting of spices and dainty pinch of chopped flat leaf parsley.
This Indian-style vegetable soup has long been one of my very favorite soups to serve to friends. Accordingly, this is my submission to the second edition of No Croutons Required , a new monthly vegetarian food event co-hosted by Holler and myself. You have until the 20th of March to submit your inspired creations.
Whole foods : nutrient dense food from sustainable, fair and preferably organic – sourced from as locally and as direct from the farmer as possible. Skinny Single-Servings : getting and staying skinny is better attained by delicious, freshly made food, variety and few leftovers. All the recipes on this blog are single-servings. Clean eating : mostly plant-based food, no dairy, meat, fish, eggs, or chemicals, processed food or genetically modified food (GMO). No sugar.
August 13, 2012 by Dina Avila I sat down with a bowl of this soup last night and thought of the possibilities. I ate it steaming with chunks of bacon and, I dare share, bacon fat still warm from the skillet, dimpled with homemade croutons. I thought about how it would be the perfect chilled summer picnic soup laced with a generous squeeze of lemon and infused with fresh mint leaves. I want to serve it to friends with chunks of roasted chicken on the side with extra croutons to pop in their mouths at will. Perhaps poured over cooked farro with a dollop of spicy harissa on top.
Burris, Ken total prep 92 calories/serving Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper. 4 cups 1/2-inch pieces rhubarb, fresh or frozen 3 cups water 1 1/2 cups sliced strawberries 1/4 cup sugar 1/8 teaspoon salt 1/3 cup chopped fresh basil or mint, plus more for garnish Freshly ground pepper to taste
This is an amazing tasting soup. Mild and sweet with a hint of garlic and parmesan. I love to serve soups in glasses, the perfect little appetizer. The white layer is plain yoghurt with tastes so good with this soup. Ramps is in season now, so run to your local farm market and get some. Ramp and watercress soup with yoghurt Serves 6
The weather is getting warmer, and soon soup (or at least hot soup) season will be behind us for the foreseeable months. But I'm ready to let go just yet. Especially because soup is the single most brilliant way to use up what you have in your fridge. And it's hard to screw up soup.
[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy. At home, she encourages you to do as her family does, and cook the gondi in the same soup they'll be served in.
Carrot soup's the perfect remedy for those days when you're in the mood to wind down with a meal that's truly light. One of my favorite versions is so silky-smooth you'd think it was simmered with cream like a traditional bisque, but the secret ingredient to its consistency is actually a blended potato, which adds a velveteen heft. I like to build flavor by first sautéing the aromatics, then adding a small amount of curry powder, which foils the natural sweetness of carrot with earth and smokiness.
Burris, Ken total prep 196 calories/serving Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal.