Roasted Butternut Squash and Carrot Soup

Fall is here … Finally!  Okay I am in California and we have been having some extremely hot weather, but we have had few days of chilly cold and some sprinkles.  With that said, I was so excited to head into the kitchen yesterday afternoon and whip up some soup.  I just happen to have a butternut squash sitting around and plenty of ingredients to make some, so I decided to do this … Roasted Butternut Squash and Carrot Soup Ingredients 1 Butternut Squash 2 -3 Carrots 3 tbsp Olive Oil {I like Extra Virgin} 2 tbsp Cinnamom 2 tbsp Nutmeg 1 tbsp Fresh Grated Ginger {you can substitute for powdered ginger} Dash of Kosher Salt Dash of Ground Pepper 3 Cups of Vegetable Broth {low sodium} 1 Cup Coconut Milk Plain Greek Yogurt *Note* Keep your ginger in the freezer, it will last longer and be easier to grate…  Read More…

Roasted Butternut Squash and Beet Soup

I just happen to have a bag of beets in the fridge last week and really needed to do something with them.  I was in the mood for cooking on this day, so soup it would be.  The great thing about beet soup, I think it could taste great warm or chilled. Ingredients 3 Beets peeled, and cut into wedges} 1 Butternut Squash 1 Cup Steamed Cauliflower Fresh Ginger Kefir Plain Greek Yogurt Agave EVOO Kosher Salt Ground Pepper Directions Peel and cut beets into cubes or quarters Place beets in boiling water and boil until tender {yes I boiled the beats for this soup}. Cut your butternut squash in half and poke a few holes in it with a knife or fork Drizzle some agave on top {this just adds a bit of extra sweet} Drizzle EVOO in baking dish and place the squash face down in the dish…  Read More…

Southwestern Veggie Soup

I had a roasted chicken sitting in the fridge from a few nights ago and normally I would have the time to take the carcass and cook it all day to make my own broth and soup stock.  Today’s recipe was used with this left over chicken, only not the broth, but the actual meat of the chicken. Southwestern Veggie Soup – Fitnessmomwinecountry style Ingredients… Shredded chicken breast Avoccado Cilantro Yellow Onion Corn Black Beans Red Bell Pepper Bacon {optional} Red Potato Mushrooms Green Onion Lemon OR Lime Veggie Broth OR Chicken Broth {low sodium} Cut and chop all ingredients, sautee and simmer in the broth.  Add a dash of sea salt and fresh ground pepper {heavy on the pepper if you are like me}. Cook two pieces of bacon {totally optional} just for flavor and add them to your sautee.  Shred your chicken breast and add. Once you have…  Read More…

Creamy Roasted Tomato and Carrot Soup

It is always time for soup, no matter what the weather is.  I don’t know about you, but the moment pre-season football starts it is the time I go into  “Fall” mode and that means soup, comfort {healthy way} and getting cozy.  The days are still warm but with a light cool down early evening I don’t mind standing over the stove while creating my pot of comfort. The reason behind me making this particular soup was a no brainer, we had most of the ingredients here anyway so why not? Ingredients… Onions {yellow} Tomatoes {no need for heirloom as we are going to roast} Carrots {I used the small pre-cuts as I had a bag in the fridge} Red Bell Pepper 1/4 cup Agave Nectar Almond Milk Evoo Fresh Garlic {go with how much you want} 1 tsp Cumin 1 1/2 Cups Vegetable Broth Sea Salt Fresh Basil Greek…  Read More…

Vegetable Beef and Barley Soup

It is literally the second week of June and I am making soup!  Yep, we have some interesting weather here in Northern California and it just screams cozy, soup, and snuggle in.  With that said, I have had this bag of barley sitting in the pantry for a while and have been telling myself to do something with it.  Well today was the day.   After checking out some recipes on-line, I had come up with my easiest version possible and without beef {I am not a red meat eater}, however this recipe did include beef broth. Ingredients Low Sodium Beef Broth Barley Celery Onion Carrots Mushrooms Sea Salt {optional} Fresh Ground Pepper {ALWAYS} EVOO Okay so basically I just used what I had in the house, of course with this type of soup you can create and add whatever. Directions Cook the barley until soft in half water/half beef broth…  Read More…

Carrot Parsnip Soup

I happen to like Parsnips…I think they are so similar to the carrot, but with a tad of a bite to it.  This soup was great and another fav from Better Homes and Garden, only I had used too many carrots.  Depending on the size you get will make the soup thick or not.  As you can tell by my pics, we had really large carrots, so eight were too many. Ingredients 8 medium carrots, cut these into 1-inch pieces 2 medium parsnips, peeled and cut into 1-inch pieces 1 medium onion cut into thin wedges 1 tbl EVOO  (extra virgin olive oil) 3 14.5 – ounce cans chicken broth (low sodium peeps) 1 tsp smoked paprika 1 tsp lemon juice fresh ground black pepper Preheat the oven to 425 degrees. In a bowl combine your carrots, parsnips, and onion and drizzle with EVOO, tossing gently to cover all the veggies.  *OPTION*…  Read More…

Related Posts Plugin for WordPress, Blogger...