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 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 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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]]>The post Minako Umehara is Inviting You on a Tasty Journey in the World of Creamy Soups appeared first on foodisinthehouse.com.
]]>Thai Roasted Carrot Soup
Carrot soups are one of Umehara’s biggest obsessions, and she shared several variations of this ultimate comfort dish. This one stands out from the rest because it’s served with pesto, roasted carrots, and non-dairy yogurt.
Vegan Recipes (@365cleaneats)Creamy Pumpkin & Carrot Soup
Umehara’s carrot soups taste extra delicious whenever she pairs them with ingredients that bring the best out of carrots. She opted for pumpkins this time around and crafted the creamy orange soup of our dreams along the way.
Pumpkin & Apple Soup
Pumpkin soups are another all-time favorite of Umehara’s, and she’ll make you fall in love with them, as well. She mixed pumpkins with apples this time around and opted for the pink lady variety so they wouldn’t overpower the flavor of other ingredients.
Oven Roasted Creamy Cauliflower Soup
Creamy cauliflower soup is never going out of style, and Umehara is here to help you master the recipe for this ultimate comfort dish.
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]]>The post 3 Reasons Why You Should Keep Eating Soup During Summer appeared first on foodisinthehouse.com.
]]>Cold Soups
If you’re avoiding soups because you don’t like eating warm dishes in the summer heat, remember that there are many delicious cold soups on the market. From gazpacho to Tzatziki soup, there are numerous chilled soups worth trying if you’re craving this delicious dish.
Light and Hydrating
We should all be looking for ways to stay hydrated during the hot summer months, and soups will get you there. They’re one of the most hydrating dishes on the market, in addition to being perfectly light, refreshing, and easy to digest.
Healthy and Nutritious
The main reason why you should be eating soups, not just in the summer but all year round, is their countless healthy properties. They’re packed with nutrient-rich ingredients, and possibilities are endless when summer arrives because you can add your favorite seasonal veggies to the mix, from tomatoes and cucumbers to zucchini, beets and bell peppers.
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]]>The post West African Dishes to Spice Up Dinner Time appeared first on foodisinthehouse.com.
]]>Jollof Rice
Jollof rice is a popular West African dish made with rice in a spicy tomato sauce. This recipe by Ev’s Eats follows the Nigerian tradition by using long-grain parboiled rice, fresh tomatoes, and scotch bonnet peppers, which are similar to habaneros, for heat.
(@evseats)Obe Ata
Obe ata can be loosely translated from the Yoruba language as “pepper stew.” It’s a Nigerian dish made with hot peppers, tomatoes, and a variety of meats or fish. This recipe by Egunsi Foods includes chicken and spinach as well as sweet potato, though obe ata is also often served with rice and plantains.
A-Goo(n)-See (@egunsifoods)Ogbono Seed Soup
Ogbono soup is another Nigeria dish made with the seeds of the ogbono plant, also known as bush or wild African mango. They create a texture similar to okra when they come in contact with water, which serves as the basis for the dish. This recipe by nutritionist Somi Igbene replaces the traditional palm oil with olive oil and adds some leafy greens for a healthy twist.
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]]>The post 4 Easy Ways to Add Vegetables to Your Meals appeared first on foodisinthehouse.com.
]]>Soups
There is nothing better than a big pot of soup to warm you up in the winter. It is easy to make and you can add any vegetables that you have in your refrigerator. It is also the best way to use up any veggies that are a little wrinkled and don’t need to be wasted. You can add any herbs and spices and put some toasted bread on the side for a filling healthy meal.
Veggie Noodles
Zoodles are a great alternative to spaghetti and they are just as filling and healthier way to eat your bolognese. All you need is a spiralizer and some zucchini, carrots, or sweet potatoes and you have yourself a delicious meal.
Add More Vegetables to Sauces
While you’re cooking sauces for your general meals, like marinara sauce, you can easily add some veggies to the mix, such as onions, carrots, bell peppers, zucchini, and spinach.
Healthy Living Coach (@avocadorunners)Vegetable Omelet
You can add just about anything to your basic omelet to make it more filling. So instead of cheeses, why not try to add some more veggies? Mushrooms, spinach, and bell peppers are all good options for an omelet.
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