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.
The post This Vegetarian Ramen Recipe is So Good appeared first on foodisinthehouse.com.
]]>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!
The post Have You Made A Pea And Ham Soup Before? appeared first on foodisinthehouse.com.
]]>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.
The post How to Make Creamy Enchilada Soup appeared first on foodisinthehouse.com.
]]>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.
]]>The post Easy Vegan Miso Soup Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 cup silken tofu, cubed
- 1 cup sliced mushrooms (shiitake, button, or any variety you prefer)
- 1 cup carrots, shredded
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 sheet nori seaweed, torn into small pieces
Instructions:
- Wash and chop the mushrooms, carrots, and green onions.
- In a large pot, heat a tablespoon of oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add mushrooms and carrots and sauté for an additional 3-5 minutes until the vegetables start to soften.
- Pour in the vegetable broth and bring the mixture to a simmer. Reduce heat to low.
- Carefully add the tofu to the simmering broth. Allow it to cook for about 3-5 minutes until heated through.
- In a small bowl, whisk together the miso paste with a ladle of hot broth until all of the paste is dissolved. Add the miso mixture back to the pot and stir well.
- Add soy sauce and sesame oil to the pot, adjusting the seasoning to taste.
- Add the green onions and torn pieces of nori and simmer for an additional 2-3 minutes.
- Ladle the miso soup into bowls and serve hot. Enjoy!
The post Easy Vegan Miso Soup Recipe appeared first on foodisinthehouse.com.
]]>The post Hearty and Flavorsome Beef and Lentil Soup appeared first on foodisinthehouse.com.
]]>Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or stew meat, cubed
- 2 carrots, chopped
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup dried lentils, rinsed
- 1 bay leaf
- Optional: chopped parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add beef and cook until browned. Drain off any excess fat.
- Add onion, carrots, celery, and garlic to the pot. Cook, stirring occasionally, until softened.
- Stir in thyme, oregano, salt, and pepper. Cook for 1 minute more.
- Pour in beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add lentils and bay leaf. Increase heat to medium-high and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.
- Remove bay leaf before serving and garnish with chopped fresh parsley.
The post Hearty and Flavorsome Beef and Lentil Soup appeared first on foodisinthehouse.com.
]]>The post Easy Minestrone Soup Recipe appeared first on foodisinthehouse.com.
]]>Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini
- 1 canned diced tomatoes
- 6 cups vegetable broth
- 1 can red kidney beans
- 1 can Cannellini beans or Great Northern beans
- 2 cups fresh spinach leaves
- 1 teaspoon oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 1 cup small pasta
- Grated Parmesan cheese for serving
Instructions:
- Heat olive oil in a large pot over medium heat. Saute onion, carrots, and celery until soft, then add garlic for a minute.
- Pour in canned tomatoes and vegetable broth, bringing to a boil.
- Add kidney beans, cannellini beans, oregano, basil, salt, and pepper, and simmer for 15 minutes.
- Add zucchini and pasta, simmering until tender, about 10 minutes. Finally, stir in fresh spinach until wilted.
- Serve hot, garnished with Parmesan cheese.
The post Easy Minestrone Soup Recipe appeared first on foodisinthehouse.com.
]]>The post Warm Up With This Red Pepper and Lentil Soup appeared first on foodisinthehouse.com.
]]>Ingredients:
(Serves 4)
- 4 red bell peppers
- 1 large red onion
- 2 cloves of garlic
- 2 sticks of celery
- 1 cup dried red lentils
- 2 cups veg stock
- ½ tablespoon smoked paprika
- ½ tablespoon dried cumin
- ½ tablespoon dried thyme
- Salt and pepper, to taste
feelgood food (@melissa.hemsley)Instructions:
- Chop the peppers, onion, celery, and garlic.
- Heat some oil in a large pot and add the peppers, onion, and celery.
- After 10 minutes add the garlic, paprika, cumin, thyme, salt, and pepper.
- Fry for another 5 minutes and then add the lentils.
- Stir through for a few minutes and then add the veg stock.
- Increase the heat and leave to simmer for 20-25 minutes, stirring regularly.
- Remove from the heat and blitz with a stick blender until smooth.
- Stir well and heat for a further 5 minutes before serving.
The post Warm Up With This Red Pepper and Lentil Soup appeared first on foodisinthehouse.com.
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