I know, this is my second soup recipe in a row, but I can’t help it. It is now officially fall, there is a little nip in the air at night and in the early morning, and as far as I’m concerned that means it is soup season. And since beets are one of my very favorite fall vegetables, I am extra in love with this nifty recipe for easy beet soup with swirled goat cheese. Ready to kick off soup season with me? Let’s make it!
I would like to claim full credit for this bowl of thick, warm, healthy, colorful, scrumptious roasted carrot soup, but the truth is that my mama made it. I heated it up and adorned it with the very last basil sprig of the season (sob!) but she did everything else, and luckily for you and me, gave me both the soup and the recipe. And I am here to tell you that both are just plain wonderful. Ready for some good and good for you roasted carrot soup? Let’s make it!
I am a big old soup lover, and just because we are getting into the lazy hazy days of summer, that doesn’t mean I am giving up my beloved soup. Nope, I’m just going to divert to cool and refreshing soups that are just the ticket for warm summer evenings. Chilled hummus soup. Avocado vichyssoise. And my current favorite, which is this scrumptious and easy shrimp gazpacho. It comes together in less than 15 minutes, and is chock-full of good and good for you summer veggies.
So, ready to cook down with my new favorite summertime soup supper? Let’s make it!
I have very specific feelings when it comes to onion rings. If they are the kind of onion rings that are thickly sliced and batter-coated – you know the kind where sometimes the onion part slides out and the batter coating is left standing intact – I’m not even tempted. But if they are the kind that are thin and lightly covered with a crunchy cornmeal coating…well then, I am powerless and must Eat Them All. Which is why I only make these every once in a blue moon…they are that kind of good. Ready for light and crunchy sweet cornmeal onion rings? Let’s make them!
I love this recipe for potato leek soup, not just because it is all kinds of nutritious and delicious, but because it is one of my “harbinger of spring” recipes. Which in other words means that it’s one of the first things I can make in the spring with local ingredients – in this case leeks, which are one of my favorite spring veggies. This soup is as easy as sautéing up some leeks with potatoes, sweet onions, chicken broth and a few other things, and then whirling it into soup perfection in your blender.
Ready to say hello to spring with a scrumptious spring soup? Let’s make it!
I truly thought my beef barley soup work was done forever with my beloved slow cooker version that I have been making for years and years. That, however, was before I got my mitts on my Instant Pot, and after having made glorious beef stew and scrumptious barbecue, visions of an Instant Pot version of beef barley soup started dancing in my head.
And I realized that while some days it would be fine to let my beef barley soup cook all day in the slow cooker, there were going to be days when I wanted my soup and I wanted it NOW. Or at least, within the hour. And so I present my newest beef barley soup crush: Instant Pot Beef Barley Soup. Let’s make it!