This creamy tomato basil soup is a simple but successful take on the classic. A perfect way to enjoy this transition from Winter to Spring.
This one pot Thai-inspired chicken noodle soup is a vibrant take on the classic Winter comfort food. But with it all made in one pot, a rich broth from start to finish in under 45 minutes, and packed full of vegetables, it’ll be a great help to start out the new year in style.
Typically simmered for hours, if not days, shoyu ramen can seem daunting. My adaptation has all of the flavor with wholesome ingredients and without the time commitment so you can make it at home.
Miso soup is a traditional Japanese food staple, and with this simple recipe you’ll be enjoying your own little bowl at any meal, any day of week.
Dashi is a Japanese stock, usually made with dried bonito flakes (but I have a vegan version for you, too), that is used pretty much everywhere in Japanese cuisine. And making it from scratch is so easy, it’s not worth buying the powdered stuff ever again.
This was my first Thanksgiving where I took care of all of the food. It was terrifying and thrilling all at once. And though I bought a relatively small turkey, we still ended up with an obscene amount of leftovers. Is anyone out there in the same boat? So of course for a couple of days I ate a ton of turkey sandwiches which, let’s be honest, is actually better than the turkey that you eat at Thanksgiving dinner. But then by Monday here, I was ready to be done with turkey. So to finish off the rest of the meat sitting in my fridge, I made my favorite soup, but with turkey instead of chicken. And seriously, it was so quick and easy and amazingly delicious.
I love this time of year. When the air gets really crisp but we still have a lot of days of sunshine, and I just want to make a big pot of soup and a loaf of crusty bread for dinner every night. The funny thing is, I used to hate soup. I remember complaining as a teenager that soup wasn’t a real meal, because … well, I don’t remember why I said that, actually. And then one day my sister made this amaaaaaaazing creamy chicken noodle soup, and I was sold. First of all, cream. Am I right? And second, she made her own broth. For meals as simple and basic and everybody-has-a-good-recipe as chicken noodle soup, you need to start with quality ingredients. And we all know from the title of my blog that I’m just a little bit passionate about making food from scratch. There are a few reasons for that:
- Homemade food just tastes better.
- It’s so much less expensive to make things yourself.
- I get to control what I put into my food.
- And, I guess I’m one of those weirdos that actually really thinks it’s fun.
Here’s another idea on how to use those beans you soaked, cooked, and froze for quick meals.
I love soup. It’s such a great one-bowl meal. You often find your carbs, your veg, your protein, lots of flavor, and it’s hydrating on top of all of that. This recipe comes from me scrounging through my pantry and fridge, not knowing what to make for dinner, and having a lightbulb moment. But more importantly, it comes from knowing some crucial soup-making basics.