Soups Archives - Page 3 of 7

Ginger Turmeric Carrot Soup. Book Review and Guest Post.

May 18, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Ginger Turmeric Carrot Soup. Gluten Free. Vegan.

I’m often asked to review cookbooks from publicists. I was contacted about this particular cookbook and it all connected with a recent eye visit my husband had just experienced. I knew he had to write a post for me and he agreed. In conjunction, I wanted to share a recipe I created last week and it paired up nicely with this post. I will feature a recipe or two out of this cookbook in the future but I haven’t had time to work with it in depth due to late delivery of the book and time constraints. So without further adieu, my husband’s first post on my blog. Thanks Bill for sharing.
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— Knead to Cook

Cashew Cream Tomato Soup. Vegan.

March 3, 2015 by Knead to Cook Filed Under: Brunch, Gluten Free, Soups, Vegan, Wheat Free, Your Life Edit Foundations Leave a Comment

Cashew Cream Tomato Soup.

Oh boy it’s snowing WAIT sleeting again. I’m typing this recipe up on Sunday. The snow started around 9am and now it’s sleeting. I’m guessing a school delay tomorrow. This is good because my poor oldest had her wisdom teeth out and is quite swollen. I’m sure sleeping in will be beneficial.

It’s March… so much for coming in like a lamb…. hopefully it leaves that way because it certainly came in like a lion. I know so many friends training in this weather are so tired of it. Let’s face it, who isn’t tired of this already? But it’s March and I’m hopeful for some warm 40 or dare-i-dream 50 degree days. It looks like 40 degrees this weekend and pray it holds out to be true! But for now, we dine on soup… mainly to keep us warm and sustained. This recipe is a bit of a departure from Angela Liddon’s original tomato soup recipe.
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— Knead to Cook

Spicy Lentil and Chickpea Veggie Soup.

February 23, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Soups, Vegan, Vegan proteins, Wheat Free 4 Comments

Spicy Lentil and Chickpea Veggie Soup by Knead to Cook.

It’s Monday again. How does your week look? Are you optimistic or want to crawl back under the blankets?

My mind feels good but my body is having a disconnect. More about that later. This week is exciting and nerve-wracking all rolled up in just a few short days. My oldest daughter receives her second varsity letter tomorrow night for swimming, very proud. But on the flip side she is having her wisdom teeth extracted on Friday so that leaves me nervous. Oh and add that shiny new driver’s permit to the mix and I’m concluding that I will be out of my comfort zone for a bit. She’s learning and will be a great driver but she’s our first child to teach to drive. I’m learning the men in my life (husband and father) have great patience with her. Me, I need to meditate more as my type A personality is emerging more and evidently making her nervous. Yeah, you’re driving is making ME nervous too. So we’re equal. Ha ha.

Today is a rest day so I’ve been working in the kitchen today. I made a big pot of this soup and some vegan/gf coconut blondies I’ll be sharing this week. This soup is perfect for these bone-chilling days. Freezes great. Packed with protein and vitamins. Turmeric for recovery. Packed with flavor!
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— Knead to Cook

Curried Potato Spinach Soup. Vegan. Gluten Free.

January 4, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Potatoes, Running/Races, Soups, Vegan, Wheat Free 1 Comment

Curried Potato Spinach Soup.

Curried Potato Spinach Soup. Vegan. Gluten Free.

New Year, new me? Ha. Not so much. I’m not a big fan of resolving things. Every day I try to be a better person. Ignore nonsense. Be more organized. Patient. Do more kind acts for others. And I try with my eating to be mindful of my choices. And finally push my fitness. Happily I made it through the holidays shredding a few LBs. Overall, a win-win.

This year I am vowing (not resolving) to make menus and stick with them. That way my food bill stays in check and I stay on task. I cook for me – a vegan, my husband – a budding vegan but claims to be vegetarian, my oldest who is gf and dairy free and my father and youngest daughter who are both carnivores. Making food choices that can be modified each night can be a struggle but I really despise playing diner making many dishes for everyone so simplification is key!

Here is this week’s menu prominently displayed on my chalkboard wall in my kitchen. All items will be customized per each person’s dietary needs. Remember to always have a leftover day so you don’t waste any food that may get “lost” in the back of the fridge.

This soup was on the menu for Saturday and it turned out great. It’s inspired by a famous vegan restaurant in NYC named Candle. It has a wonderful warmth of spices. Perfect to make on a rainy or snowy day. Makes a ton so you can freeze some for future use.
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— Knead to Cook

Coconut Curry Cauliflower Soup. Vegan.

October 21, 2014 by Knead to Cook Filed Under: Brunch, Crock Pot, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pasta, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Coconut Curry Cauliflower Soup. Vegan by Knead to Cook.

Coconut Curry Cauliflower Soup. Vegan.

On Saturday I bought an almost 7 lb (YES!!) golden colored cauliflower head at the farmer’s market. I couldn’t resist. It was absolutely gorgeous and I thought of roasting it and making soup. Geez I could feed an army with a cauliflower THAT large. So Sunday, after our run and church service – I cut up about a 1/3 of it to roast and the rest went into this gorgeous and very tasty soup. I simmered the soup most of the afternoon and served it with my favorite Mary’s Crackers that are gluten free and vegan. I have plenty of leftovers too for lunch all week. This is a fall soup must-try for sure!
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— Knead to Cook

Roasted Corn and Tomato Red Pepper Soup. Vegan.

September 15, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Soups, Thanksgiving, Vegan proteins, Vegetarian, Vitamix, Wheat Free 4 Comments

Roasted tomato and corn red pepper soup | Knead to Cook

Roasted Corn & Tomato Red Pepper Soup. Vegan.

Fall weather is here! I love fall. Everything about it. Pumpkins. Gourds. Apples. We hit up our favorite apple orchard Saturday. Stocked up on our favorite Honeycrisp apples. It’s just a great time of year. Yesterday we went out early on our bike ride and it was 51 degrees air temp and about 45 while riding for 27 miles. It was chilly but fun. Each ride is a challenge and gets me out of my comfort zone but it was all good exercise.

In the afternoon I decided, while football watching, to make a quick soup recipe to have for tonight’s dinner. Perfect Meatless Monday dinner idea and leftovers are great to pack-up for lunch for the coming days. You can always use frozen corn to make this but I suggest, if you can still find fresh corn at the farm stand, use that. Right now, tomatoes and corn are so cheap at the farmer’s market. I stock up and roast a lot this time of year.

Now onto the recipe…
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— Knead to Cook

Roasted tomato soup. Vegan.

September 8, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Soups, Vegan, Vegetarian, Vitamix, Wheat Free 1 Comment

Roasted tomato soup. Vegan. | By Knead to Cook

Roasted tomato soup. Vegan.

This soup can be made for less than $10 total with leftovers. Go to your farmer’s market or farm stand now and pick up tomato seconds – all different tomatoes work from cherry to heirlooms. You can buy several pounds for $6 or less. Tomatoes don’t need to be perfect and this soup is wonderful for preparing to freeze. This recipe is totally full-proof. Super delish! Perfect for a dinner party just pair up with some white wine, crusty bread and a lovely salad. Easy and a bargain!

I make so many different varieties of this soup- like I said, it’s full-proof. Add what you love, omit what you don’t and just have fun with the recipe.

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— Knead to Cook

Pumpkin Peanut Stew. Vegan. Gluten Free.

September 3, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Indian-inspired., Nuts, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free, Your Life Edit Foundations 1 Comment

Pumpkin Peanut Stew. Vegan. Gluten Free by Knead to Cook.

Pumpkin Peanut Stew. Vegan. Gluten free.

On a pumpkin kick here in my kitchen. It’s September… it’s pretty much my ritual. I made this stew for my husband and I to have all week (vegan and gluten free) in my cooking frenzy yesterday and the day and my ingredient list got ahead of me and I was missing some black beans for a taco recipe I was going to whip up for the rest of the family. We all ended up enjoying a bowl of this on a stormy night. Everyone enjoyed it tremendously… I’m convinced you can get any kids to buy in when peanut butter is involved. It would also be delicious served over toasted quinoa, rice or your favorite pasta as well.
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— Knead to Cook

Vegan Red Bean Balsamic Chili.

August 26, 2014 by Knead to Cook Filed Under: Beans, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Vegan red bean chili by Knead to Cook.

Vegan Red Bean Balsamic Chili. School started and I feel compelled to make chili. I know, summer isn’t over yet but fall is on my mind. We have been blessed with such beautiful weather this summer. The last few days had a nice chill in the morning and in the evening – which justified this meal as I type this and the 90 degrees are headed into PA.

So now that everyone is back to school, I try to find a new routine. Plus reclaim my house after a crazy-busy summer. I spent the day cleaning, cleaning and oh yeah more cleaning. I had this dinner made by 11 am, much as my husband predicted. Laundry done. Grocery store shopping completed and the dogs walked. Felt good to be productive. Remember how that feels? Summer just doesn’t allow for that.
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— Knead to Cook

White bean chili in the crock pot.

April 24, 2014 by Knead to Cook Filed Under: Chili, Crock Pot, Gluten Free, Mexican, Soups, Vegan, Vegetarian, Wheat Free 10 Comments

Three days into the flu and I’m starting to feel human again. Race day is Sunday and I’m still torn if I’m doing it or not. I’m hoping to do it just at a slower pace but get back out there. Who has ever heard of getting the flu in April? My doc thinks that I have a milder case and that the Tamiflu will help but he wasn’t sure about race day either. I’m done with my meds on Saturday. We shall see. Fingers crossed.

Well I whipped this quick white bean chili recipe up on Tuesday after I saw the doc. It was so easy and I knew that way my family would have a nice dinner on the table even if I buried under the covers in my bed warding off the chills. The dinner was really tasty – I had it for lunch yesterday. Perfect Meatless Monday idea or anytime you need a quick dinner without a lot of effort.

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— Knead to Cook