I love soup. I would eat it everyday if I could. My husband, however, is not the biggest fan. So, soups in our house need to be hearty, delicious, and filling. This Sunday Soup is the perfect set and forget kind of soup.
1 medium onion
3 small roma tomatoes
3 medium carrots
1 small sweet potato
4-5 large handfuls of kale
3 cloves of garlic
1 can or 15 ounces great northern beans (garbanzo beans would also work)
1.5 cups of vegetable stock (you can add more if you like more liquid to your soup)
2 tbsp parsley
1 tbsp thyme
1/2 tbsp rosemary
Instructions (See below for crock pot instructions)
In a Dutch oven (or medium stock pot) heat a drizzle of olive oil.
Chop: onion, carrots, sweet potato into half inch cubes. Add to the pot. Heat 3-5 minutes.
Add minced garlic, and diced tomatoes.
Heat for 5-7 minutes or until onions are translucent.
Add vegetable stock and beans
Bring to a boil; then reduce to a simmer for 25-30 minutes or until potatoes are almost fork tender.
Stir in parsley, thyme, and rosemary. Simmer for another 10 minutes.
Turn off heat. Mix in rinsed kale and enjoy!
Add all ingredients-BESIDES KALE-into a large crock pot.
Cook on high for about 3 hours, or until potatoes are tender(aprox. 6 hours on low). Turn off heat, add kale, and enjoy!
Heat flour to kill of any bacteria. Either microwave for 1.5 minutes (stir half way through), or heat in a 350 degree oven for 3-5 minutes (stir half way). Cool.
Cream butter and sugar together.
Add vanilla, milk, and any other custom ingredients.
Mix in flour.
Try not to eat the entire bowl in one sitting.
It stays in the fridge for up to a week. Personally, I love to keep it in the freezer, and eat it like ice cream. Freeze in an air-tight container for up to a month. You can also make an awesome cookie dough dip by adding 3/4 cup of yogurt (vegan or dairy). It is the perfect summer snack.
Roughly chop onions. Saute over medium heat until soft.
Add garlic and a pinch of salt. Keep sauteing until onions are translucent.
Mix in balsamic vinegar and aminos. Cook for 5-10 minutes to thicken.
Add savory, thyme, and water/broth.
Cook over medium low for a minimum of 45 minutes. BUT, it really tastes best when cooked for 2.5-3 hours. The longer you let the soup cook, the better it tastes. Time is the best thing for this soup.
Serves 4-6 people
I strongly suggest using aminos rather than soy sauce in this recipe. Aminos are liquid amino acids taken generally from soy or coconuts. It makes a richer, meatier sauce. Side bonus it is lower in sodium and naturally gluten free.
We love this recipe. Serve with a crusty piece of bread, or even a (vegan) grilled cheese. It also makes a great onion gravy that we love to eat over mashed potatoes. You can find that recipe below:
Warm up left over soup over medium heat.
In a separate dish add 1-2 tablespoons of arrowroot powder or pure corn starch to 1/4 cup of soup to make a slurry. Whisk until smooth.
Chop Jicama into 1/2 inch cubes. Roughly chop Strawberries.
Add Blackberries and Blueberries.
Add the zest and juice of one lime.
Mix 1 tablespoon Agave Nectar and a pinch of salt.
I love summer. There is nothing better than fresh fruits and vegetables. Jicama is is a globe looking root vegetable; the interior is sweet and starchy. I would describe it like a sweet water-chestnut, or a starchy cucumber. It is easy to make sweet or savory, so be watching for more jicama recipes from me this summer. I hope you love this fresh salad as much as I do!
I love Asian inspired dishes. They are sweet, salty, tangy and delicious. I do not love all the preservatives, MSG and other gross things hiding in most soy sauces in the grocery store. SO! I have a clean version for you that won’t break the bank to make.
Let’s talk about coconut aminos. It is the sap from coconut palms. After the sap ferments, salt gets added; this process gives the coconut aminos a very similar profile to soy sauce. BUT there has 73% less sodium than most soy sauce. Not to mention, the amino acids and B vitamins that are packed into the sap. Overall, it is a great replacement for soy sauce.
Red Bell Pepper
Yellow Bell Pepper
3 tbsp coconut aminos (or a clean soy sauce)
1/2 tsp agave nectar
1/2 tsp chili paste
1/2 tsp ginger
1 1/2 tbsp creamy peanut butter
1/4 tsp red pepper flakes (omit if you want non-spicy)
Preheat oven to 400 degrees.
Roast spaghetti squash for 45-55 minutes or until fork tender.
Mice garlic. Dice carrots, peppers, onion, and peas.
Over Medium-High heat, saute vegetables for 5-7 minutes.
Pull spaghetti squash out of oven, mix in vegetables and dressing.
This is such an easy dinner; it is perfect for a week night meal. I hope you enjoy it!
Another snow storm, another soup. We are preparing for life to get shut down again this weekend as more snow get dumped on us here in Wisconsin. Whenever the weather starts to look gloomy, I start to crave soup. Because we have a record breaking year of snow fall, we have been eating soup by the gallon. I have for you a Sweet Potato Curry Soup. It is sure to fill you up, and warm your soul.
This recipe is SO easy. It is perfect for a week night meal. You dump everything in a pot, and wait about 30 minutes. I love recipes you put in one big container, let it hang out while you get homework with the kids done or a quick load of laundry, and BAM! Dinner is ready. Plus, everything is in one pot, so clean up is a breeze!
2 large garlic cloves
2 large sweet potatoes
5 medium yellow potatoes
2 medium yellow onions
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 tsp curry powder
1 1/2 tsp chili powder
Pinch of red pepper flakes
2 bay leaves
salt and pepper
8 cups vegetable broth
Place 1 tablespoon of coconut oil in a large stock pot over low heat.
Add two minced cloves of garlic.
Roughly chop: sweet potatoes, yellow potatoes, and onion into cubes. Add to the stock pot.
Raise heat to medium. Stir frequently for 5-10 minutes, or until the onions start to release their juices.
Add 8 cups of vegetable broth. 2 tsp curry, 1 1/2 tsp chili powder, pinch of red pepper flakes, 2 bay leaves, salt and pepper.
Simmer for 20 minutes, or until potatoes are fork tender, and reduce to medium low heat.
Roughly chop red, yellow, and orange bell peppers into 1/2 pieces. Add to soup.
Simmer for 10-15 more minutes.
Remove Bay Leaves, and Enjoy!
You can top with coconut cream at the last second to tone down the heat if needed.
This is a new household favorite-I hope you enjoy it as much as we do!