During these cold winter months there is nothing more comforting than a big bowl of warm chowder. I like to make big batches and freeze them for nights when I just don’t feel like cooking. This is a variation of the classic corn and potato chowder but I put wild rice and big pieces of ham in it to make it extra delicious!
Thanksgiving is almost here! All of those sides, pies, relishes, salads and of course the turkey make for my favorite holiday. It’s a food lovers holiday and if you are like me you make enough food to feed an army and you end up with more leftovers than you know what to do with. Turkey sandwiches are nice but why not try my day after thanksgiving turkey wild rice soup.
Creamy wild rice soup is a Minnesota staple! It is usually a rich soup with dairy, gluten and meat, but is doesn’t have to be. I have come up with a recipe that I make at home, which is gluten free, dairy free, vegan and still just as delicious as traditional wild rice soup! It is pretty simple to make, the wild rice is what takes a while to cook, but trust me it is worth it! I use coconut milk instead of the usual cream to make it taste rich, but you would never know it is coconut milk, because it takes on the other flavors in the soup. I use mushrooms to make the broth flavorful, and give it a meaty feel without the meat. Once you try this soup, trust me, you will be making it again and again this Fall and Winter season!
It is common to have loads of zucchini and Summer squash on hand in the Summer, and that is always a good thing! I love making the classics like zucchini bread and zucchini bakes, but they can be a wonderful addition to soups too as a healthy add in. The soup I am sharing with you today is quick and easy to make and so delicious. It contains zucchini too! It is a Thai red curry soup that is always a hit when I make it! I also add in some sweet corn because I love it with coconut milk which is the base for this, and some chickpeas for protein. This soup is light and Summery and it won’t leave you feeling weighed down.
If you are looking to reduce your meat intake and eat more Earth friendly, lentils are a good option. They produce far less carbon emissions than any sort of meat when being produced and they are sustainable. Not only that, they are a good source of protein and kind on your wallet as well. They are a staple in my own personal diet, and today I am going to share with you my favorite lentil soup recipe. It is really simple to make, really you just cook everything in one pot and it does not require a lot of babysitting. Plus it is really delicious and leaves you feeling good after eating it. Even if you choose to go vegan a couple times a week it impacts the planet positively (just imagine if everyone did so), so why not try lentils?
I am not Irish, but it is still fun to make Irish type foods around St. Patrick’s Day. Of course everyone thinks beer, but there are actually healthy ingredients like potatoes and cabbage that can be served as well. The recipe I am sharing with you today is an Irish themed stew with lots of healthy veggies that is easy to make, healthy and delicious. I added in tempeh for protein, so it is quite substantial. This makes a wonderful dinner all on its own, and is good made ahead of time, if you are serving it to guests or can’t finish it all in one sitting. It allows the flavors to develop more.
It is the perfect time of the year to make a large pot of soup to warm you from the inside out. I find myself making big batches on the weekends so that I have soup to enjoy throughout the week. Depending on what you put in your soup it can be very nutritious, and the soup I am sharing with you today is packed with goodness. It is a hearty version of borscht with white beans added for protein so it is a complete healthy meal. The veggies and beans provide fiber and this soup is very low fat but you would never even guess that because it is delicious. Swap this out for a heavier meal a few times a week and your body will thank you.
Squash is one of my favorite things about fall. I love it roasted in salads, stuffed with something delicious or in hearty stews or soups. The recipe I am sharing with you today combines it with lentils for protein. This is a hearty dinner that comes together in 30 minutes, and is delicious as well. It is packed with vitamins thanks to the squash, carrots, and spinach I include and the lentils give it a boost of protein along with those carbs. This is my favorite dinner lately, especially when I don’t feel like making something that takes a long time for dinner.
If you are trying to eat less meat and more veggies, and also want a hearty meal, do I have the soup for you. It has vegan protein in two forms, tofu and quinoa. You do not often see quinoa in a soup, but it is a wonderful thing to add in at the end instead of rice or other starch. This soup is super flavorful thanks to the broth, and the sweet root vegetables that are also included. I add in some greens at the last minute as well to give it some extra nutrients, and it becomes a colorful delicious bowl of goodness.
Every year my Grandpa grows tomatoes in his garden, and this is the time of the year when there are tons of them. He shares them with me, and I love making things like a simple soup with them because they are so flavorful. Nothing beats fresh local tomatoes after all, when it comes to taste. The soup recipe I am sharing with you today is wonderful chilled or warm, and it comes together within 30 minutes. I roast the tomatoes to bring out the flavor, then combine them with thyme and garlic. This is simple, yet so good.