Curried Carrot & Quinoa Soup
It’s the time of year where everyone is looking for a warm comforting bowl of *make my belly happy* soup. It is funny how our body works and craves food; in a few months I will toss nourishing soup aside for the allure of fresh crisp greens…but for right now, I want nothing more than warm, creamy, simple-to-make soups.
In the past, I have made carrot soup with cashews, to give it that added creaminess. However, now that my husband, son and I are unable to eat nuts, I needed to find a different source of protein for this soup. I wanted to make it more of a “One Pot” complete meal.
I chose to use Quinoa. Once cooked, Quinoa will puree nicely, leaving the soup with a nice creamy consistency. I have actually used cooked Quinoa in smoothies many times.
Keep reading for Danielle’s recipe for Curried Carrot and Quinoa Soup
Gluten-Free Bread Crumb Soup
My grandmother was the by-product of the Great Depression and as such, her ability to use everything in her kitchen became a way of life for her that never ceased until she took her last breath. She could de-bone a chicken without leaving a single morsel of meat on the bones and she found ways to use left overs in extremely creative ways.
Rather than throw away the heels from her loaves of homemade bread, my grandmother would dry them out on her stove top over night, and then save them in a plastic bin in her cabinet until she had enough to make one of my all-time favorite soups of hers–Bread Crumb Soup.
So simple, comforting and satisfying, it’s a soup I make throughout the winter and into the early spring because it’s very easy to make and costs practically nothing, especially if you are using your own chicken stock. My mom always said it’s what our family lived on after Christmas so she could save up for all of our birthdays during the year (I am the youngest of five).
The name of this soup in of itself bespeaks the ingredients: breadcrumbs that have been ground with freshly grated Parmesan cheese to a fine powder, held together with a few farm fresh eggs.
Keep reading for Karen’s Gluten-Free Breadcrumb Soup recipe
Sweet Pumpkin & Apple Soup
Are you noticing a trend this month? From breakfast, to snacks, to dessert, to dinner even, we’ve been accompanied by a tasty friend. And perhaps that orange friend has made it to your family’s dinner table also (or breakfast, or dessert), and for very good reason. This beautifully colored squash is the highlight of the season.
Pumpkins are fabulous, in every meaning of the word. Not only are they completely delicious and add a rich color to your meals, but they’re super healthy and loaded with good-for you nutrients:
- Pumpkins are high in fiber (with 3 grams in every cup) and low in calories (at around 50 per cup) – helping you stay fuller for longer
- Like it’s orange counterparts, pumpkin is also full of the antioxidant beta-carotene which has been shown to reduce cancer risk
- Full of potassium (1 cup has more than a banana!), pumpkins are great for refueling after a tough workout
- A great source of Vitamin C, pumpkins may help you fight that nasty fall cold by boosting your immune system
Soup’s On
Sometimes it’s a struggle for me to provide a diverse diet to my picky-eater family. It’s easy to fall back on the same old standbys week after week.
Fall reminds me of an obvious trick for serving up a whole range of foods that would otherwise not make it past my little guys’ lips. What’s the secret? Soup!
For us, soup is any combination of vegetables (even ones that my kids would NEVER eat if served on the side of a dinner plate), whole grains and beans. We add in herbs and garlic and sometimes bouillon for flavor and have any variety of truly nourishing meals on the table in under an hour.
Click through to read more about getting soup on the table in minutes!
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