A warm bowl of hearty soup is usually associated with the winter months, but soup is actually a great way to stay healthy and is also diet friendly. Soup can certainly be nourishing especially in the transition time from winter to spring; just remember to stick to lots of protein and vegetables and stay clear of cream-based soups.
I created this recipe based off of my Roasted Tomato Basil Soup recipe. I had left over rosemary in my kitchen, so I used the same method as the tomato basil soup and I swapped the basil with rosemary. I also added carrots to the recipe since I had some left over from a previous meal I had made.
I received this recipe in an email from Food and Wine magazine. At the time I received this recipe I had most of the ingredients on hand in my kitchen. I omitted the crème fraîche and the cilantro the recipe calls for simply because I didn’t have them in my kitchen. I also used chicken stock instead of vegetable stock to give it more flavor. This soup is really healthy and fulfilling at the same time.
Hello blog readers. It’s been awhile since my last post (6 months to be exact) and it’s because my life has been really busy. I had a very busy summer and the start of the fall has been busy as well. I am currently enrolled at the Institute of Integrative Nutrition training to be a Holistic Health Counselor. That has consumed a lot of my free time so this is why I have neglected the blog. One of the things we are learning about is setting goals and following through with those goals. So I have made it a goal to make a post for every recipe that I have photos for and to keep this blog up-to-date.
I wanted to start with something comforting and easy to make. I made this a few weeks ago. I had most of the ingredients on hand. This recipe is French influenced but it’s very light and healthy but hearty at the same time.
This recipe comes out of Padma Lakshmi’s cook book Tangy Tart Hot & Sweet. I also made this back in February, but my trip and my daily life has gotten in the way of me publishing it on here. This soup has very simple ingredients that yield a very good flavor. I had most of them on hand in my kitchen. The recipe calls for black mustard seeds but I couldn’t find them at the store so I just used regular mustard seeds. I also didn’t have the red chilis so I used red pepper flakes instead.
I have had this recipe ready to post since February. I have been preoccupied with work, a trip to Turkey and finding a new apartment. I know it’s a little late to post a recipe about soup but the air is still cool and the humidity hasn’t set in yet to enjoy a nice bowl of soup. This recipe is really easy to make and takes about 30 minutes to complete.
My parents got me a year subscription to a magazine called Cuisine At Home for Christmas. It’s a great magazine filled with recipes related to the season and/or month the issue is out. I was looking through the February issue and I came across this recipe for Tomato-Kale Soup. The recipe was easy; simple ingredients and about 30 minutes total to cook. Kale is a great food to add to your diet since is full of fiber and calcium. The magazine suggested that this soup be made for lunch for a week but I decided to make it for dinner. They also suggested to add a 15 oz can of cannellini beans to add more fiber and protein to the soup. This is completely vegetarian however I only had chicken broth in the pantry and I used that instead of the vegetable broth that is called in the recipe. The flavor definitely got better with age and the last bowl I ate tasted so good that I can’t wait to make this again.