Creamy, Delicious Soup ~ Gluten-free and Dairy-free Too!
Have you figured out by now I love soups and other one-pot meals? Plus, these types of meals always mean leftovers… and yep, we love leftovers!
This was originally.. simply.. Potato-Leek Soup. Bill is not super fond of pureed soups but being an agreeable sort he ate it and said he enjoyed it. Later that same week on a cool, rainy night I was re-heating some for dinner and remembered I also had steamed broccoli leftover from the night before. It just seemed brilliant to throw it in the soup, and voila! … Potato-Leek & Broccoli Soup was born. I love this comforting soup and so does Bill.
Since his heart event I had put aside recipes that call for dairy milk or cream to avoid the saturated fat, preferring the fat in our diet come from healthier sources such as nuts, seeds and olive oil. This is especially true since I’ve learned dairy fat is also inflammatory, which is known to cause plaque buildup in our arteries. But recently I’ve discovered the magic of cashew cream! Oh the possibilities! Now those creamy, rich and delicious recipes we used to love are back on the table. Continue reading Potato-Leek & Broccoli Soup
Curry became one of my favorite spices this past winter, largely due to this recipe! Such a simple soup, yet so warming and comforting. My dear friend Dayna shared it with me one chilly night as she was savoring a big bowl. She had asked her husband-to-be to pick up some carrots on the way home, and boy did he! Continue reading Curried Carrot Soup
“There is nothing like soup. It is by nature eccentric: no two are ever alike, unless of course you get your soup in a can.” ~Laurie Colwin, ‘Home Cooking’ (1988)
We really like soup. Mmmm, a thing that cooks in one pot, gives off a wonderful aroma, and makes my home feel all cozy. It promises a comfortable and comforting meal and it requires some sort of bread. I served this soup with Sylvia’s Ozark Corn Bread and it was a delicious pairing.
Fresh corn wasn’t available, but everything else was fresh except the tomatoes. (I find organic canned tomatoes are much tastier than the fresh ones, at least where we live.) It was easy to prepare in part because of how everything timed out. While the leeks, celery and bell pepper were cooking, I chopped the garlic and measured out all the spices in a bowl. After adding the garlic, spices, tomatoes and liquid, the pot was left to simmer. Continue reading Late Summer Minestrone with Butternut Squash and Fresh Corn