Tag Archives: Soup

Loaded Cauliflower Soup is a perfect for a cold winter’s night!  It’s rich, creamy, low carb, and packed with flavor.  Let me walk you through the steps to make it. The recipe can be found here. Start by preheating the oven to 425 degrees F.  Line a baking sheet with parchment paper. Cut the cauliflower into florets and place the florets in a large mixing bowl.  Drizzle olive oil over the top and toss to coat.  Then, spread the florets into an even layer (single layer) on the baking sheet and season with salt and pepper.  Place 4-5 sprigs of thyme on top (place randomly over the top, not in a pile). Bake for 20-25 minutes or until the florets are tender and start to turn golden brown. While the cauliflower roasts, prepare the bacon.  Use a large pot or Dutch oven – something large enough to make the entire batch of soup in.  Heat the pot or … Continue reading

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Instant Pot Chicken Tortilla Soup is a wonderful meal that is made from scratch and is ready in a fraction of the time you would spend making this soup on the stove.  It’s hearty, spicy, and something the whole family will love.  You can even customize your toppings!  Add shredded cheese, cilantro, lemon wedges, tortilla chips – you name it! The recipe can be found here. Start by prepping your ingredients.  Mince the garlic, mince the onion, drain and rinse the black beans, drain the corn, slice the cilantro, and slice the lime.  Set everything aside and get your Instant Pot ready. Turn the Instant Pot on to the sauté setting and add the olive oil.  Once hot, add the onion and garlic.  It should start sizzling as soon as it hits the oil!  Sauté for 1-2 minutes or until translucent and fragrant.  Turn the Instant Pot off. Add the chicken stock and stir to combine.  Use a rubber spatula … Continue reading

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French Onion Soup is one of my favorite soups, so I thought, why not try to make a slight variation and create a tasty weeknight meal.  The end result is French Onion Chicken Skillet.  It’s made with caramelized onions, juice chicken, yummy broth, and deliciously melted cheese.  It’s a great meal option and leaves you with some tasty leftovers. The recipe can be found here. Start by heating oil in a large skillet over medium heat.  Add the onion and thyme, and season with salt and pepper.  You can adjust the seasonings to your taste later on in the recipe.  Cook, stirring occasionally, until the onions start to caramelize.  This should take about 15-20 minutes.  There is nothing better than the aroma of onions caramelizing and knowing you will get to enjoy every last morsel! Add the garlic to the skillet and stir to combine (another amazing smell!).  Cook for … Continue reading

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Fresh Vegetable Soup is vibrant, hearty, and full of fresh, wholesome flavors.  It’s perfect for lunches, cold winter nights, rainy nights, or anytime you are looking for a delicious homemade meal!  This soup will fill you up without the “heavy, too full” feeling. The recipe can be found here. I like to use frozen corn because I think it tastes better than canned corn, but you can use either.  If you are using frozen corn, start by cooking the corn according to package instructions.  If you are using canned corn, drain and set aside. Next, chop the onion, carrot, tomato, bell peppers, and zucchini.  Peel and chop the potato.  Mince the garlic.  I like to do all my prep work before I start cooking so it doesn’t slow me down once ready to assemble! Heat 2 Tbsp of olive oil in a large pot over medium heat.  You will be … Continue reading

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We recently committed to a vegan diet for about 2 weeks and have to admit, it was delicious!  We had done this once before, but enough time had passed that we wanted to try some different foods and see how we could handle meals without any meat, once again.  We both lost weight, our bodies felt great, and we enjoyed creating recipes. It might be surprising, but some types of food you already eat are vegan, like pasta, if you skip the cheese and use a red sauce.  If you’re up for the challenge, I recommend starting with a week of vegan eating.  If it works out well, try for another week.  Baby step your way into it!  We don’t plan on going vegan by any means.  We love food too much and would miss some of our favorite meals!  BUT… we do plan on incorporating more vegan meals into … Continue reading

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With the temperatures starting to drop I’ve been craving something warm and hearty for dinner.  My criteria is the dish has to be hot, filling, seasonal, and something good enough (and big enough) to have leftovers.  I ended up with the following: Pumpkin Dinner Rolls Apple Cheese and Beer Soup Banana Cookies with Brown Sugar Cream Cheese Frosting   The Pumpkin Dinner Rolls are homemade.  Sure, you can buy store-bought rolls if you prefer but there is something about the smell of bread baking in the oven that gets me every time.  The bread is fresh (literally right out of the oven), warm and so easy to pull apart to eat. I recommend using a stand mixer to make these rolls but it’s OK to mix by hand if you don’t have a stand mixer – you’ll just get quite the arm workout! Heat the milk in a microwave safe … Continue reading

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Is anyone else questioning why they live in MN with the weather we are having this week?  If you are looking for a quick 30-minute meal, that is also warm and hearty, to get you through the cold weather I have the perfect solution.  It’s Chicken Taco Soup. The soup is loaded with chicken, beans, corn, and tomatoes, and is packed full of flavor.  Most of the item you probably already have in your pantry, so it’s easy to whip together during the week.  It’s the perfect hot meal on a cold winter night! The recipe can be found here. I like to turn this into a one-pot meal (who wants to do more dishes?) so I use a large soup pot for all ingredients.  Start by cooking the ground chicken until done.  Drain any excess water.  I like to use a paper towel to absorb some of the water.  … Continue reading

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French Onion Soup has always been one of my favorite soups.  Traditional French Onion soup is a soup based on meat stock and onions, served with croutons or bread and grated cheese on top.  Usually beef stock is used but my recipe calls for chicken stock.  The reason I use stock is it creates a slightly thicker liquid as opposed to broth, and the chicken stock yields better flavor in this dish (in my opinion). This is by far the best French Onion Soup I have had!  It’s worth the time spent caramelizing the onions to have the perfect flavor.  I can’t begin to describe how yummy this soup is…I literally have no words because I can’t stop eating the soup long enough to talk…so let me describe how to make it instead 🙂 The recipe can be found here. Start by slicing the onions.  The recipe calls for 8 … Continue reading

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I recently had a bowl of Butternut Squash Bisque at a restaurant while traveling and it was one recipe I knew I had to remake!  It took a few tries, but I have something luscious and delicious to share with you. Soup is such a popular fall dish; it warms the body and curbs those comfort food cravings as the temperatures start to drop.  This Butternut Squash Bisque is thick, creamy, rich, and healthy – great for a cozy dinner!  I’m calling this recipe “bisque” instead of “soup” because it’s so thick and creamy. The recipe can be found here. I start by chopping all the veggies and doing some prep work.  This was the longest part of making the bisque and admittedly was my first-time preparing butternut squash, so it took some getting used to.  If you’ve never cut squash before, start by cutting off both ends, then cut … Continue reading

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Chicken Gnocchi Soup is the perfect comfort food!  It’s creamy, hearty, and delicious with lots of veggies and chicken in every bite.  This soup is wonderful on a cool night or when you’re looking for something a little more filling. The recipe can be found here. Gnocchi is basically a mini dumpling made from potato and flour.  They are dense, soft, and small in size.  They are yummy in soup and add great texture.  You can typically find gnocchi in the pasta section of the grocery store and sometimes in the freezer section by other frozen pasta. This soup is pretty simple to make.  Start by melting the butter with the olive oil in a large Dutch oven or stock pot. Add the onions, carrots, and garlic, and cook until translucent.  I like to buy matchstick carrots, so I don’t have to chop them.  It makes prep work much easier. … Continue reading

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