The post Anna Chwistek Will Change the Way You Look at Soup appeared first on foodisinthehouse.com.
]]>Spanish Potato Soup
Chwistek’s recipes are often inspired by international cuisine, and she took us to Spain this time around. Pork sausages known as “chorizo” are the main ingredient in this soup, along with a wide range of healthy veggies.
Creamy Bean Soup
Sausages are the main ingredient in many of the most popular soup recipes on Chwistek’s Instagram, including this irresistible creamy bean soup.
Creamy Tortellini Soup
Chwistek is a huge fan of tortellini soup, and she added some mild Italian sausages to this one to make it truly shine.
Stuffed Pepper Soup
We’ve seen Chwistek repeatedly blend soup with some pretty unexpected dishes, and she decided to go with stuffed peppers this time around.
Turmeric Chicken Soup
If you’re a huge fan of soups that pack a punch, make sure to try this delicious chicken soup made with anti-inflammatory ingredients such as ginger, turmeric, and garlic.
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]]>The post Make Canned Clam Chowder Taste Better With These Tips appeared first on foodisinthehouse.com.
]]>Add Chili Flakes or Hot Sauce
One simple way to make clam chowder better is to add some heat to it. This will shake up your palette and make the existing flavors more pronounced. Simply take some chili flakes and stir them into the dish. Out of chili flakes? Any hot sauce will do the job quite well. Just make sure not to go overboard.
Mix in Some Cream
Homemade clam chowder recipes use generous amounts of cream or milk. However, the dairy content in canned clam chowder is usually on the low side. Mixing a bit of cream into the canned clam chowder will give you a more satisfying texture and pronounced flavors. One or two tablespoons of cream towards the end of cooking will be just right.
Throw in Bacon Bits
Bacon makes everything better, and canned clam chowder is no different. Cut the bacon strips into bits and crisp them up in a pan. Then add them to clam chowder while heating it up. The fattiness and rich flavor of the bacon will be a game changer.
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]]>The post Try This Simple and Comforting Pumpkin Soup Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Pumpkin seeds for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and saute until soft.
- Stir in pumpkin puree, broth, cinnamon, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer it to a blender in batches.
- Stir in cream if using. Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds and a swirl of cream if desired.
This soup is not only delicious but also nutritious, packed with vitamins and fiber. It’s versatile too – try adding a dash of curry powder for a spicy twist, or top with croutons for some crunch. Enjoy this comforting bowl of autumn goodness!
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]]>The post 3 Reasons Why You Should Eat More Soup appeared first on foodisinthehouse.com.
]]>Nourishing and Soothing
Soup has many healing benefits, and can be very nourishing and calming for the soul. A piping hot bowl of soup with some sourdough bread might be just what you need to get through a cold winter day, and there are so many different types of soup to choose from. Soup can be very healing, especially when you have a cold or flu as well. Liquid diets, and the electrolytes in chicken soup, for example, are very helpful for restoring electrolytes when you have a cold.
Creativity and Versatility
The versatility of soup is another great reason why you should eat more of it. There are so many creative ways in which one can prepare soup and many unique interesting recipes to try. Making soup can turn into a culinary adventure, that anyone would enjoy.
Nutritious
Soup has many nutritional benefits and is a great way to puree or blend vegetables into your diet. If you have trouble getting your child to eat vegetables for example, blending them in a delicious and hearty soup may just be the answer.
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]]>The post This Bean and Cabbage Soup Recipe is Easy and Delicious appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 white cabbage
- 1 can butter beans
- 1 can of borlotti beans
- 1 large brown onion
- 4 cloves garlic
- 2 cups vegetable stock
- 2 tablespoons soy sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon dried thyme
- ½ tablespoon dried coriander
- Salt and pepper to taste
Instructions:
- Finely slice the onion, cabbage, and garlic.
- Heat some oil in a large pot and add the onion. Gently fry for 5-10 minutes and then add the cabbage, thyme, coriander, salt, and pepper.
- Fry for a further 10 minutes and then add the garlic and fry for another 5 minutes.
- Drain and rinse the beans and add them to the pot. Cook for 5-10 minutes and then add the veg stock, soy sauce, and vinegar.
- Increase the heat and leave to simmer for 15-20 minutes, stirring occasionally.
- Remove from the heat and blend until smooth with a stick blender.
- Return to the heat for a further 5-10 minutes before serving.
The post This Bean and Cabbage Soup Recipe is Easy and Delicious appeared first on foodisinthehouse.com.
]]>The post The Best Gazpacho Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 6 ripe tomatoes, peeled and chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 small jalapeño, seeded and minced (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups tomato juice
- Fresh basil leaves for garnish
Instructions:
- In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, garlic, and jalapeño (if using).
- Take about half of the vegetable mixture and transfer it to a blender or food processor. Add the olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. For a chunkier texture, pulse briefly.
- Pour the blended mixture back into the bowl with the remaining chopped vegetables. Add the tomato juice and stir well to combine. Cover and refrigerate for at least 2 hours, or overnight.
- Serve the gazpacho cold, garnished with fresh basil leaves and garlic bread on the side.
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]]>The post This Vegetarian Ramen Recipe is So Good appeared first on foodisinthehouse.com.
]]>Ingredients:
- 4 cups of vegetable broth
- 2 cups of water
- 2 packs of ramen noodles (discard the seasoning packets or save for another use)
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves of garlic, minced
- 1 cup of sliced shiitake mushrooms
- 2 cups of baby spinach
- 2 green onions, thinly sliced
- Optional toppings: sliced tofu, boiled eggs, nori seaweed, sesame seeds, chili oil
Instructions:
- In a large pot, bring the vegetable broth and water to a boil over medium-high heat.
- Add the soy sauce, miso paste, sesame oil, grated ginger, and minced garlic to the pot, stirring to combine. Let the broth simmer for a few minutes to allow the flavors to meld together.
- Add the sliced shiitake mushrooms to the pot and let them simmer until they’re softened, about 5 minutes. While the mushrooms are cooking, prepare the ramen noodles according to the package instructions. Drain and set aside.
- Once the mushrooms are softened, add the baby spinach to the pot and stir until wilted. Divide the cooked ramen noodles among serving bowls and ladle the hot broth and vegetables over the noodles.
- Garnish each bowl of ramen with sliced green onions and any other toppings you desire, such as sliced tofu, boiled eggs, nori seaweed, sesame seeds, or a drizzle of chili oil. Serve your delicious vegetarian ramen hot and enjoy the comforting flavors of this nourishing bowl.
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]]>The post Have You Made A Pea And Ham Soup Before? appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 1 pound of ham hock or leftover ham bone
- 1 pound of dried split green peas, rinsed and drained
- 8 cups of chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions”
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the ham hock or leftover ham bone to the pot, along with the dried split green peas and chicken or vegetable broth. Bring the soup to a boil, then reduce the heat to low and simmer, partially covered, for 1½ to 2 hours, or until the peas are tender and the ham is falling off the bone.
- Once the soup is cooked, remove the ham hock or bone from the pot and set it aside to cool slightly. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy, adjusting the consistency with additional broth if needed. While the soup is blending, remove any meat from the ham hock or bone and chop it into bite-sized pieces. Discard any excess fat or gristle.
- Return the chopped ham to the pot and stir to combine. Season the soup with salt and pepper to taste. Ladle the soup into bowls, garnish with fresh chopped parsley if desired, and serve hot. Enjoy!
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]]>The post How to Make Creamy Enchilada Soup appeared first on foodisinthehouse.com.
]]>Ingredients
- 1 cup salsa verde
- 1 cup chopped onion
- 1 cup sour cream
- 1 ounce taco seasoning mix
- 1 bag frozen sweet corn (10 ounces)
- 2 tablespoons olive oil
- 2 cans mild green chiles
- 3 cups vegetable or chicken broth
- 4 cloves garlic
- 2 cans of white beans
Instructions
- Pour olive oil into a large pot and heat over a medium flame. Once boiling, add onions and garlic, stirring constantly until softened after about 4 minutes.
- Stir the broth into the pot before adding beans, corn, chiles, taco seasoning, and salsa verde.
- Bring the mixture to a boil and reduce the heat to medium-low. Stir the mixture occasionally and cook for another 15 minutes.
- Remove from the stove and turn off the heat. Pour sour cream into the mix and serve.
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]]>The post This Carrot and Coriander Soup is Superbly Delicious appeared first on foodisinthehouse.com.
]]>Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound of carrots, peeled and chopped
- 4 cups of vegetable broth
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Salt
- Black pepper
- 1/4 cup of fresh coriander (cilantro) leaves, chopped, plus extra for garnish
(@themrskathsymes)Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic to the pot and cook for another minute until fragrant.
- Stir in the chopped carrots, ground coriander, ground cumin, and ground turmeric. Cook for a few minutes, stirring occasionally, to allow the spices to bloom and coat the carrots.
- Pour in the vegetable broth, ensuring that the carrots are fully submerged. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes, or until the carrots are tender.
- Once the carrots are cooked through, remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender and blend in batches until smooth.
- Season the soup with salt and pepper to taste. Stir in the chopped fresh coriander (cilantro) leaves, reserving some for garnish. Serve your soup hot, accompanied by crusty bread for dipping or as a side.
The post This Carrot and Coriander Soup is Superbly Delicious appeared first on foodisinthehouse.com.
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