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.
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]]>The post This Hearty Cabbage Soup is the Perfect Winter Dish appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 1 small head of cabbage, chopped
- 1 tin of diced tomatoes
- 6 cups of vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes, or until the vegetables start to soften.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant. Stir in the chopped cabbage and cook for 5-7 minutes, allowing it to wilt slightly. Pour in the diced tomatoes (with their juices) and vegetable broth. Add the dried thyme, dried oregano, bay leaf, and season with salt and pepper to taste. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let the soup simmer gently for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Once the soup is done cooking, taste and adjust the seasoning if needed. Remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with freshly chopped parsley. If desired, sprinkle grated Parmesan cheese on top for added flavor.
- Serve the hearty soup hot, alongside crusty bread or your favorite grain for a complete and satisfying meal. Enjoy the comforting warmth and nourishing flavors of this homemade cabbage soup, savoring each spoonful as you cozy up indoors on a chilly day.
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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 This Delicious Soup Is Rich And Nourishing appeared first on foodisinthehouse.com.
]]>Ingredients:
(Serves 2)
- 1 can of coconut milk
- 1 chili, deseeded and sliced
- 2 cloves of garlic
- 1/2 of a white onion
- 1 tablespoon of oil
- 1/2 cup of red lentils
- 2 cups of vegetable stock
- 2 cups of fresh spinach, or 1 cup frozen
- Juice of 1 lemon
Instructions:
- Heat the oil in the pan, and then finely slice the onion and garlic.
- Add the sliced onion and garlic to the pan and cook for 10 minutes, until softened.
- Add the chili and cook for a further 2 minutes.
- Next, add the red lentils, coconut milk, and vegetable stock and cook for 15 minutes, until the lentils are soft.
- Then, add the spinach, allow it to wilt, and then remove it from the heat.
- Squeeze in the lemon juice before serving the soup in separate bowls.
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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 Pepper Soup is Healthy and Wholesome appeared first on foodisinthehouse.com.
]]>Ingredients (to serve 4):
- 3 large bell peppers
- 4 cloves of garlic
- 1 tin of butter beans
- 1 onion
- 2 tablespoons of vegetable oil
- 1 cup of vegetable stock
- Salt and pepper
Instructions:
- Deseed and quarter the peppers, roughly smash the garlic cloves in a pestle and mortar. Halve the onions.
- Heat the oil in a wide-based saucepan, and then add the peppers, garlic and onions. Keep stirring, cook through on a medium heat for about 10 minutes, until the onion is starting to soften.
- Add the beans (including their liquid) and the vegetable stock to the pan. Stir well and simmer for 25 minutes.
- You can leave the soup as it is, or blitz it in a blender or food processor. Season with salt and pepper, serve with some crusty white bread.
Simple, satisfying and nourishing, this red pepper soup is a great recipe for colder winter days.
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]]>The post Try This Heartwarming Lentil Soup appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup of dried green or brown lentils
- 1 large onion
- 2 carrots
- 2 celery stalks
- 5 cloves garlic
- 1 tin of diced tomatoes
- 6 cups of vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt
- Black pepper
- 2 cups of spinach or kale
- Juice of one lemon (optional)
- Olive oil for sautéing
Instructions:
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Add minced garlic and continue to sauté for an additional minute until fragrant.
- Pour in the vegetable broth, diced tomatoes (with their juice), and rinsed lentils. Stir in cumin, smoked paprika, dried thyme, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender. Add chopped spinach or kale to the soup and cook for an additional 5 minutes until the greens are wilted.
- Adjust seasoning to taste and squeeze in lemon juice if desired for a bright, refreshing finish. Serve your lentil soup hot, garnished with fresh herbs or a drizzle of olive oil.
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]]>The post Try This Amazing Broccoli Soup appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 pound of fresh broccoli
- 1 onion
- 4 cloves of garlic
- 2 tablespoons olive oil
- 4 cups of vegetable broth
- 1 medium potato
- 1 cup of unsweetened almond milk (or any plant-based milk)
- Salt
- Black pepper
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and continue to sauté for an additional minute until fragrant.
- Toss in the chopped broccoli and diced potatoes, stirring to coat them in the onion-garlic mixture. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat, cover, and simmer for about 15-20 minutes, or until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Stir in the almond milk and season with salt and pepper to taste. Simmer for an additional 5 minutes to heat through.
- Serve your soup hot, garnished with your choice of toppings. Enjoy!
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]]>The post Vegan Alternatives to Chicken Noodle Soup appeared first on foodisinthehouse.com.
]]>Chickpea Noodle Soup
The real reason why chicken noodle soup helps when you’re sick is that chicken contains high levels of tryptophan, which the body uses to make feel-good chemicals like serotonin and melatonin. Luckily, chickpeas also contain plenty of tryptophan of their own. This plant-based take on chicken noodle soup by nutritionist Tasting to Thrive is every bit as comforting as the real thing.
Four Heads of Garlic Soup
Garlic has natural antimicrobial properties that have been shown to support the body’s immune system and protect against infection, but if we’re being honest, we really just like this soup for the taste. Creamy, comforting, and easy to prepare, the creator It Doesn’t Taste Like Chicken describes it as “a cozy blanket for your tastebuds.”
(@itdoesnttastelikechicken)Homemade Vegetable Soup
If an apple a day hasn’t successfully kept the doctor away, perhaps a hot bowl of vegetable soup will. This recipe by Two Peas & Their Pod packs a nutrient-dense punch with 11 different kinds of veggies in a rich tomato broth. Enjoy it as is with a side of toasted bread, or add lentils to amp up the protein.
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