Tag: soup

Roasted Brussels Sprouts and Cauliflower Soup


I mentioned I got sick around the holidays with all the back and forth, drinking, over-eating, not sleeping, million things going on. My immune system couldn’t handle it. Whenever I feel like I am getting sick, I load up on antioxidants quickly. This time, with all the rushing around, I didn’t take good care of myself. SO, I spent a few days on the couch forcing myself to relax and get better before our ski weekend trip. I was happy to recover in just 2 days from what I think was the flu…(cold sweats, fever, congestion, fatigue)  I made myself my dad’s amazingly delicious chicken noodle soup and ate it non-stop for 3 days. I also drank peppermint tea and chamomile tea with honey every hour and of course, made sure to eat an (more…)

Cauliflower and Cheddar Soup

I have been feeling a bit under the weather the past few days. My mom thinks it has to do with my non-stop schedule…hmmm Anyways, I took 2 days off work to “relax” and it was really difficult!! It harder than it sounds..at least for me.. when I have a 100 things I want/need to do.

I managed to snuggle up with Freddy and my Kindle to finish reading Me before you! We’re having a book club meeting next Wednesday so I better catch up quick.

Back to the topic… SOUP!! We had 3 days of soup: chicken noodle, tomato basil and, yesterday I made Cauliflower and Cheddar Soup…with parsnips for added flavor.unnamed (1)

I made a separate batch for Freddy w/o the onions or added spices – he got parsley though- really good for dogs! (nerd fact: Parsley freshens your pooches breath and provides phytochemicals. It also has Vitamin C, Vitamin K, carotenoids, B vitamins, iron and limonene)

Here is the recipe. Serve with some crusty bread- I made Guy Fieri’s Vegan garlic bread to go with.

Cauliflower & Cheddar Soup
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Ingredients
  1. 1 medium head cauliflower, broken in florets
  2. 1 medium onion, chopped
  3. 1-2 parsnips, chopped
  4. 4 cups water
  5. 1.5 chicken bouillon cube
  6. 1 tbsp chopped fresh rosemary
  7. 2 tbsp olive oil
  8. 2 tbsp all-purpose flour
  9. 1 tbsp. sour cream
  10. 1 cup shredded white cheddar cheese
  11. Chopped fresh parsley (to garnish)
  12. Coarse salt and ground pepper, to taste
  13. Crumbled organic bacon, bake it
Instructions
  1. In a large pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add cauliflower (& parsnips, if using) and cook until just beginning to brown, 12 minutes. Add water and bouillon cube; bring to a boil over high. Reduce heat and simmer until cauliflower is very tender, 20 minutes. Add rosemary.
  2. In a separate bowl, whisk sour cream with flour and take with a tbsp. of the hot broth. Wish really well and then blend into soup. This will add a nice cream color to the soup and also thicken it up.
  3. I use a potato masher to mash everything up right in the same pot - you can also use a blender to get a smoother consistency- but why add another dish to the wash?
  4. Heat over medium until warmed through; add cheese and stir until melted. Season with salt and pepper. Serve sprinkled with parsley and bacon, if desired. (I made a couple strips of bacon in the oven with the bread and crumbled it on top)
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Enjoy!

 

Polish Beet Soup

Colder nights mean summer is winding down and the season for warm SOUP is upon us. I’d totally be lying if I said I didn’t eat soup even if its 90 degrees out! I grew up with soup being a part of almost every meal. My Babcia (grandmother) would ALWAYS be making some variety with whatever summer veggies were around, so I am used to eating soup in the summer… but for everyone else… Welcome to Soup Season!

Barszcz Czerwony (Polish Red Beet Borscht)

Copyright 2011-2012 European Market Deli & Cafe
Copyright 2011-2012 European Market Deli & Cafe

 

I had some extra beets and potatoes left over from the Farmers Market, and I feel like I haven’t had eggs in a while…. so as a result… I made Borscht for dins. Here is my recipe derived mostly from memory and taste. I don’t really like to follow recipes; so I kind of make it work until it tastes AMAZE.

Polish red beet Borscht
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Ingredients
  1. 6 cups water
  2. 1-1/2 Vegetable Boulin cube
  3. 2-4 Beets (peeled and cut into cubes OR *shredded -can get messy :O)
  4. 3 -4 Carrots (or 2 handfuls of baby carrots)
  5. 2-3 pieces of Celery
  6. Salt & Pepper (as needed for taste)
  7. 1 Bay Leaf
  8. 2-3 Potatoes (cut into cubes)
  9. Handful of kale (optional)
  10. 2-4 Eggs
  11. 1/2 medium Onion (chopped)
  12. 1 Tbsp. butter
  13. 1-2 Tsp. Sour Cream
  14. Parsley (for garnish)
Instructions
  1. Put everything (down to the potatoes) in a large pot and let boil. Once boiling, reduce heat to low and let simmer (covered).
  2. In a separate pot, boil some eggs.
  3. While everything is simmering, saute onion in butter with some salt. Add the potatoes from the soup (you can also boil them separately, but I don't like dirtying another pot if I don't need to) and mash them up with the onions and butter.
  4. Set Aside.
  5. I usually wait until the carrots, potatoes and beets are soft....about 25-30 mins,and then shut off the soup. Add Kale or some spinach if you are using it). Take out a Tbsp of soup and whisk in the sour cream until fully uniform. Transfer the combo into the soup until well blended. Sometimes, I don't even add the sour cream- it's more of personal preference... but it makes a pretty pink color!
  6. Cut up the boiled egg , scoop a spoon of the mashed potatoes and sprinkle some parsley into the bowl! Enjoy 🙂
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