The post Eat Your Greens with These Spring Soups appeared first on foodisinthehouse.com.
]]>Creamy Vegan Asparagus Soup
As the days get longer and the chill of winter fades away, the first plants to come back to life tend to be those that go through photosynthesis (that is, the greenest.) Leaks, asparagus, peas, and fresh herbs are just a few examples, and this recipe by Crowded Kitchen happens to contain them all. Blended with potatoes and plenty of vegan butter, the result is a rich, velvety soup even meat lovers will enjoy.
Spring Minestrone
Minestrone is an Italian soup traditionally made with meat, vegetables, and pasta, though technically speaking, there is no one right way to make it. This spring-inspired version by The Endless Meal features seasonal favorites like sugar snap peas and swaps out pasta for mini potatoes, which give it a light, yet creamy taste. Top with fresh basil and plenty of parm.
(@theendlessmeal)Cucumber Gazpacho
Cucumber season starts in early May, and this recipe from Le Petit Eats makes great use of them by turning them into a tangy and refreshing cucumber soup. With a whole avocado and some Greek yogurt, it’s high in healthy fats and protein—perfect as an appetizer or light meal on unseasonably warm days.
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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 Red Lentil Soup Makes for an Awesome Midweek Meal appeared first on foodisinthehouse.com.
]]>Ingredients:
- 3/4 cup of dried red lentils
- 1 can of coconut milk
- Half a white onion
- 3 cloves of garlic
- 1 thumb sized piece of ginger
- 2 tablespoons of oil
- 1 teaspoon each of: garam masala, grind cumin, ground coriander and ground ginger
- 1 vegetable stock cube
- 1/2 cup of water
Instructions:
- Finely dice the onion, slice the garlic cloves and peel and grate the ginger.
- Heat the oil in a large saucepan, and then add the onion, garlic and ginger.
- Cook for 10 minutes, and then add the ground spices. Stir well and cook for 2 minutes.
- Add the red lentils and stir well.
- Add the stock cube, cook for 1 minute and then add the water and coconut milk.
- Allow the soup to simmer for 10 – 15 minutes, then remove from the heat and serve.
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]]>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!
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]]>The post Cozy Up With These Hearty Vegan Soup Recipes appeared first on foodisinthehouse.com.
]]>Vegetable Barley Soup
This take on vegetable soup by Plant Based on a Budget is perfect when you’re looking to warm up on cold winter evenings or whenever you’re in the mood for something wholesome. Carrots and broccoli add fiber and nutrition, while barley adds heartiness and makes it feel more like a meal.
Four Heads of Garlic Soup
We know—four heads sounds like a lot, but don’t let the name scare you. The garlic is roasted, which gives it a milder, almost caramelly flavor that blends seamlessly into this creamy soup recipe by It Doesn’t Taste Like Chicken. She recommends adding some kale for texture, but it’s also great on its own with some toasted bread on the side.
Smoky Vegan Ramen
If you like Japanese food, you’ll love this vegan ramen noodle soup recipe by Full of Plants. With a homemade vegetable broth, ginger garlic mushrooms, and some smoked chili oil for a kick, it’s full of bold, yet balanced flavors that are sure to hit the spot all winter long.
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]]>The post The Recipe Rebel is Rocking Our World With Her Delicious Veggie Soups appeared first on foodisinthehouse.com.
]]>Roasted Tomato Soup
Tomato soup is never going out of style, and if you still haven’t mastered your own recipe, now’s the time! There are many different ways to cook this soup, and Fehr decided to use fresh tomatoes to boost its flavor.
Broccoli Cheddar Soup
Broccoli cheddar soup is another beloved dish that’s been around for quite some time. It’s truly the best of both worlds, and Fehr will help you take it to new heights.
Minestrone Soup
Traditionally made with beans, onions, celery, carrots, leaf vegetables, tomatoes, and parmesan cheese, Minestrone is a timeless Italian classic and now’s a better time than ever to learn how to make it on your own.
Zuppa Toscana
Speaking of healthy and delicious Italian soups, Fehr is also a huge fan of Zuppa Toscana. This dish is made with a wide range of veggies we all know and love, from kale, zucchini, and cannellini beans, to potatoes, celery, and carrots.
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]]>The post Rachel Conners’ Soups Are the Ultimate Comfort Food That You Need This Fall appeared first on foodisinthehouse.com.
]]>Roasted Tomato Soup
Tomato soup is never going out of style, and if you still haven’t mastered your own recipe – now’s the time! Conners recommends adding some chickpeas to the mix to make your soup extra healthy and filling.
Mushroom Wild Rice Soup
Cream of mushroom soup is another timeless classic, and Conners found a way to put her own twist on the classic recipe. In addition to mushrooms, she also used some wild rice, shallots, onions, celery, and carrots to make this soup truly pop.
Vegan Red Lentil Soup
Conners is a true mastermind when it comes to coming up with recipes for comforting vegan soups, and she used lentils this time around. She opted for a combo of add-ins that bring the best out in them, including spinach, garlic, celery, carrots, and onions.
Vegan Kale & White Bean Soup
Kale is the ultimate superfood and it can do wonders for your soup, especially if you mix up thinly sliced kale with some delicious white beans.
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]]>The post Would You Try Lasagna Soup? appeared first on foodisinthehouse.com.
]]>In a popular TikTok video, which attracted almost four million views, @yessidothecookingg showed how to make lasagna soup that seems perfect for the upcoming fall and winter seasons.
How to Make Lasagna Soup
To make lasagna soup the way @yessidothecookingg does it, you need to first brown some sausage in a pot. Set it aside and sauté chopped onion, minced garlic, and seasoning. Once done, add tomato sauce, chicken broth, and diced tomatoes before letting it simmer.
Next, add browned sausage, uncooked pasta noodles, heavy cream, ricotta cheese, and mozzarella cheese. Give it all a good mix and leave it on the stove until the pasta is cooked.
Finally, serve it in a bowl with a scoop of ricotta cheese and some basil as a finishing touch.
@yessidothecookingg’s recipe for lasagna soup quickly gained traction on social media and prompted other TikTokers to try it.
“Just made, and it was perfect. Used Rao’s Sensitive Marinara and sub beef broth. Sooo Good!!” @superchic007 wrote in the comments section.
“I just made this, everybody loved it!! Also, I love the way the ingredient measurements are at every step!” @meagano126 added.
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]]>The post Kelly Gellner Will Rock Your World With Her Mouth-Watering Creamy Soups appeared first on foodisinthehouse.com.
]]>Broccoli Cheddar Soup
Broccoli cheddar soup is a timeless classic, and Gellner couldn’t resist putting her own twist on this beloved dish. Her version is packed with veggies, but it wouldn’t be the same without the irresistible shredded cheddar cheese.
Cauliflower Soup
If broccoli doesn’t do it for you, and you’d rather be eating cauliflower instead, don’t despair! Gellner also shared a recipe for cauliflower soup that you can make in 30 minutes or less and made it extra delicious with crunchy homemade croutons.
Creamy Sausage & Spinach Tortellini Soup
This soup is as filling as it gets, and it has everything your heart desires – from baby spinach and turkey sausages to cheese tortellini and cannellini beans.
Tomato Hummus Soup
Tomato soup is never going out of style, and Gellner found a way to take the original recipe and turn it on its head. Hummus is one of the main ingredients she used this time around, and she topped it with spiced chickpeas for a more authentic flavor.
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]]>The post Make the Most of Summer Produce With These Cold Soup Recipes appeared first on foodisinthehouse.com.
]]>Summer Watermelon Gazpacho
Gazpacho is a Spanish cold soup traditionally made with raw vegetables such as bell peppers, cucumbers, and most often, ripe tomatoes. This recipe by Elissa Goodman puts a sweet and spicy twist on the dish by incorporating seedless watermelon and jalapeño pepper. The result is a refreshing, nutrient-packed soup that’s sure to hit the spot all season long.
Nutritionist (@elissagoodman)Cold Cucumber Soup
This recipe by Love and Lemons gives new meaning to the expression “cool as a cucumber,” by combining cold and crispy cukes with Greek yogurt and lemon. Garlic and olive oil add a rich, savory quality, while plenty of fresh herbs make the whole thing pop. Serve this one with your favorite salad and some grilled bread on the side.
Creamy Zucchini Soup
If you like butternut or acorn squash soups when it’s cold, you’ll love this creamy summer squash soup recipe by Once Upon a Chef. Made with seasonal zucchini and walnuts, it’s a great option for those who prefer to avoid dairy but still enjoy their soups on the heartier side. Serve it chilled as a refreshing appetizer on a hot day, or enjoy it hot once the temperature starts to drop.
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