Yup, it’s cold!
I wanted soup and only had one fairly large sweet potato. I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.
WHAMMO…..Two potato soup!
I added some curry, turmeric and some cayenne pepper just to add some more heat.
I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.
- one medium sized sweet potato
- two medium sized white potatoes
- half a white onion, sliced
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
- 6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
- dash of salt and pepper
- 1/2 tsp cayenne pepper
- In a large pot, put in your olive oil on medium heat.
- Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
- Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions. Stir to combine with the onions.
- Put in the spices. Stir and coat the potatoes.
- Cook and stir for another 5 minutes on medium heat.
- Add in the water or broth. Stir.
- Continue to cook on medium/high until a smooth boil.
- Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes. I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
- Once the potatoes are cooked, take off heat.
- Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.
All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy. The little kick of cayenne will definitely keep the heat going.
Hope you all enjoy this souper easy recipe! Doh!
SOUP FOR YOU!!
sorry…had to do that…I have resisted until now but had to break out the Seinfeld…without the No!
Love the Moroccan spice!!! We have a beautiful spicy lentil soup for you today that is full of veggies and Moroccan spice!
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups red lentils
- 2 Tbsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp smoked paprika
- 1 X 15 ounce can chopped tomatoes with liquid
- 1 Tbsp honey
- 3 bay leaves
- 7 cups water
- ½ tsp sea salt
- ½ tsp ground pepper to taste
- 2 tbsp fresh lemon juice
- ½ cup plain yogurt
- Saute onion and garlic in oil in large saucepan over medium heat for 5 minutes, or until onions are soft. Stir in lentils, cumin, turmeric, cinnamon, ginger and paprika and continue cooking for 1 minute. Add tomatoes and liquid, honey, bay leaves, 7 cups water, salt and pepper to taste. Bring to a boil.
- Cover pan; reduce heat to medium-low. Simmer 20 minutes, or until lentils fall apart, and soup is thick. Add water to thin, if needed. Remove bay leaves; stir in lemon juice. Serve with a dollop of yogurt.
This recipe will make about 8 servings.
221 calories, 12 g protein, 5 g fat, 32 g carbohydrates, 7 g fiber
Let’s take a trip to Scotland and have some soup!
Cock-a-Leekie soup is a comforting and humble soup with simple ingredients, but when they all come together, the soothing blend is delightful. Inspired by the highlands of Scotland and we made it vegetarian!
- 1 tbsp olive oil
- 3 cloves garlic
- 6 medium carrots, chopped
- 2 celery sticks, chopped
- 2 leeks, white parts only, washed well and sliced into thin rounds
- splash of white wine
- 2 bay leaves
- 2 tbsp fresh thyme or 1/2 tsp dried
- 1/2 tbsp fresh oregano or 1/4 tsp dried
- 6 cups vegetable stock
- 1/3 cup brown rice
- 1 cup frozen peas
- juice of fresh lemon
- 1/4 tsp sea salt
- pepper to taste
- Heat the oil in a large heavy saucepan until warm. Add the garlic and cook for 2 minutes. Add the carrots, celery and leeks and cook for 5 minutes until it all begins to brown.
- Splash in the wine and boil, scraping down the pan. Add the thyme, oregano and bay leaves.Add the vegetable stock and rice. Bring to a boil over high heat, then reduce heat to medium-low.
- Simmer, uncovered for 25 minutes. Add the peas, and continue to cook for another 5 minutes.
- Remove bay leaves, add lemon juice, sea salt and pepper to taste.
- Serve hot with homemade scones or Irish Soda Bread or a hearty gluten free-bread.
It’s creamy but not!
I love a creamy tomato soup and I love roasted red peppers.
I don’t want to add cream or milk to the soup so I thought….what about cashew cream?
Admitedly I haven’t worked with cashew cream very much but it was incredibly easy. Simply soak the raw cashews for a good couple of hours. Put them in your blender or a pulsing food processor and blend until you get a smooth creamy consistency.
This Roasted Red Pepper and Tomato soup is deliciously creamy with adding the cream!
Give it a try and let us know what you think!
- 2 red peppers
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- 1/2 cup raw cashews-soaked
- 2 cans stewed tomatoes
- 1 cup vegetable broth
- 1/4 cup almond milk – unsweetened.
- a pinch of chili flakes
- salt and pepper to taste
- Roast the garlic, onions and red peppers with the olive oil at 350F for about 30-40 minutes
- Pulse the cashews once they are soaked to get a creamy consistency.
- In a large pot, after the red peppers are roasted, pour in the tomatoes, red peppers, onions and garlic. Add in the cashew cream and chili flakes and salt and pepper.
- Bring to boil on medium heat.
- Cover and simmer for 15-20 minutes
- Take your immersion blender or pour into blender to pulse until all the chunks are smoothed out. You’ll get a souper creamy consistency.
- Pour back into your big pot and add the almond milk
- Heat for another 5-10 minutes and stir.
I had mine with some crackers but hey…the best combo is the old grilled cheese…you can make it a vegan grilled cheese to keep this meal completely dairy free too!
One potato. Two potato. Three potato. Soup!
This soup has sweet potato, new white potato and a red pototo to give a super creamy consistency. Fresh rosemary and a dash of cayanne pepper to add an extra kick!
1 Sweet potato.
2 medium new white potato
2 medium red russet potato
1 spanish onion
2 sprigs of fresh rosemary-taken off stem
1/2 teaspoon of sage
1/2 teaspoon of cayanne pepper
2 cloves of garlic-minced
2 teaspoons of coconut oil
salt to taste
3 cups of vegetable broth
4 cups of water
- Peel and cube all the potatoes. Dice the onions.
- In a large pot, put in the coconut oil and diced onions on medium heat.
- Let the onions cook for a couple of minutes and then add the garlic.
- Cook until the onions are translucent
- Add the potatoes and stir thoroughly.
- Cook for 5 minutes
- Add the broth and water and rosemary and spices.
- Bring to boil.
- Cover and turn heat to medium/low and let simmer for about 20 minutes or until the pototoes are cooked.
- Take off heat and use an immersion blender or let cool a bit and pour into blender to cream the soup to desired creaminess.
Make a piece of toast and pour a bowl of soup!
We were so happy on how this soup turned out. It was creamy, hearty and just the right amount of spice to warm you through and through!
Soup Month has begun!!
We will strive to bring you some delicious soup or stew recipes that will be easy to make and yummy to eat! It may be cold outside, but the soup is heating up!
Let’s start with a flavourful soup to warm your insides.
Roasted Carrot & Cauliflower Soup with Lemon Ginger
- 10 carrots, peeled and chopped
- 1 head of cauliflower, chopped
- 2 tsp olive oil
- 3 cloves garlic, chopped
- 1 tbsp fresh ginger, sliced
- 1 1/2 tsp pepper
- 1 tsp sea salt
- 2 tbsp curry powder
- 4 cups of vegetable broth
- 1 X 398 ml can of coconut milk
- zest and juice of 1 lemon
- Preheat oven to 400 F.
- Place carrots and cauliflower in a bowl and add the oil, garlic, ginger, salt and pepper. Mix until vegetables are evenly coated.
- Line a baking sheet with parchment paper or tin foil and roast the vegetables for 20 minutes; stir then roast for another 15 minutes. Remove from the oven.
- Bring vegetable broth to a boil and add curry powder along with the roasted vegetables. Reduce heat to medium, cover the soup with a lid and cook for an additional 10 minutes.
- Turn the heat off and puree the soup with an immersion blender or puree in batches in a blender.
- Add the coconut milk, lemon zest and juice to the soup and stir until evenly blended.
Let us know if you give it a try!