Vegetable

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

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!

Chipotle Chicken Chili

Chipotle Chicken and Chard Chili

Do you ever have one of those recipes that seems under-appreciated?

A flavorful comfort food that fails to catch everyone’s attention simply because it sounds too darn healthy.

Well this is one of those recipes. I discovered it on the Food Network when I had a fresh bunch of CSA chard that was begging to be used up on a cool early spring day.

The original recipe comes from Giada De Laurentiis, but Giada was smart – she didn’t put the word “chard” in the title of the recipe. I’ve followed her lead, and left it out of the post title in hopes of luring more of you in, because it truly is a wonderfully delicious and nourishing recipe.

I adapted the chili a bit to suit my own tastes, cooking style, and diet (yes, this dinner is free of gluten AND the top allergens), but stayed true to the key ingredients and amazing blend of herbs and spices. Trust me, this one’s a keeper.
Keep reading for Alisa’s Chipotle Chicken Chili Recipe

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