Soups Archives - Page 4 of 7

African Peanut Stew. Vegan. Gluten Free.

April 9, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Potatoes, Soups, Vegan, Vegetarian, Wheat Free 2 Comments

I think I have about 6 different recipes for African Peanut Stew. It is one of my favorites although I realized that I had gone all winter without making it. How could it be? Well, thousands of recipes in my kitchen, then the new creations… it just got lost in the shuffle I suppose. Then when my husband bought me Oh She Glows cookbook I saw her recipe and I went on a hunt for my recipes and just thought I would meld them all and make yet another version (add that to my collection).

Today is finally gorgeous!!! The sun is out and I just got back from a walk with my dad and the two dogs. It is just cool enough not to be hot and the sun is shining and it just lifts your spirits! Got my workout in at 5 am this morning – taking it easy on my legs as I ran 8 yesterday and plan a long run tomorrow. Trying to use logic and stop beating them down incessantly. I’m also trying to embrace some long slower runs to actually enjoy running. It’s all a metamorphosis and I’m learning. But I thought on my walk about which recipe to share and this one came to mind! It’s a total winner.

Okay so onto the recipe. Perfectly easy and oh so tasty. My kids LOVED it. Protein-packed, gluten free (because I’m still experimenting with my daughter’s diet) and I opted to use a new product find by Peanut & Co. – The Heat is On and it certainly is. It added just the right amount of kick to this awesome soup. I highly recommend it!

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— Knead to Cook

Tortilla Soup. Meatless Monday.

March 31, 2014 by Knead to Cook Filed Under: Chili, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Soups, Vegan, Vegetarian, Wheat Free 2 Comments

Happy Monday! I cannot believe it’s the last day of March! Seriously, where did this month go? Wow. Well it looks like I’ll be battling my husband’s cold he shared with me as we approach April, which is fine as the weather looks to be improving on the East Coast. I have so many recipes that I have backlogged to share with you all. Make sure you check back often as a new recipe will be posted each day Monday through Friday.

Today I thought I would pick a Meatless Monday selection that I made last week. It was a cross between a soup I make and one from my newly purchased cookbook Oh She Glows (which I highly recommend if you are vegan or are looking for delicious plant-based recipes). This recipe is super easy and flexible. You can add or delete as you go and customize to your needs. This soup is great for Meatless Mondays if you try to do a meatless day during the week. If not, cook some ground turkey or beef and add it for a meat version.

Super filling and protein/vitamin rich! I served this with sprouted sweet potato tortilla chips for dipping and crunching. My family (kids included) all loved this!

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— Knead to Cook

Cream of Asparagus Soup. Vegan.

March 25, 2014 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Soups, St. Patrick's Day, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

I have been making copious amounts of cashew cream in my kitchen. It’s so versatile – adapting to either sweet or savory dishes. This weekend I scored several pounds of fresh asparagus from my local farmer’s market and knew I wanted to make soup. I love asparagus soup and wanted to try this healthier version. It turned out great. Thickened the soup perfectly and I added some hemp protein, after all it’s green as well, to the soup for an extra protein punch which is great for muscle recovery.

I whipped this soup up in about 30 minutes and it was perfect before we headed off to church service. Leftovers only taste better as the flavors deepen. Would be a great weeknight Meatless Monday dish served up with some whole grain crackers or a crusty loaf of bread. Leftovers make the perfect lunch the next day.

If you’re hosting an Easter brunch… think about this one on your menu. Make ahead. Would keep perfectly on the warm setting of your slow cooker. Although my daughter insisted I use the Malbec wine for this photo, I would pair up with a white wine of your choice. So good!

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— Knead to Cook

Healthy Broccoli Cheddar Soup.

March 10, 2014 by Knead to Cook Filed Under: Cabot Fit Team, Gluten Free, Soups, Vegetarian, Vitamix, Wheat Free 2 Comments

Perfect Meatless Monday dinner idea! I actually created this soup recipe because I purchased a huge bag of organic broccoli florets and had to use them up as the expiration date was getting near. This soup took me minutes, YES minutes to whip up. With no added heavy cream or half and half necessary! I used my favorite Cabot Cheddar cheese and served it up in bread bowls (sourdough of course) for a fun twist. My kids always seem to eat more soup when its served in bread bowls. Plus easy clean up! This soup makes a wonderful lunch idea for the next day as the flavors develop more in the refrigerator overnight.

The day after daylight savings, you’re exhausted from losing an extra hour of sleep – try this recipe. Avoid the drive-thru or fast food restaurant because you don’t have time or the effort today. I promise that you will be thankful you did!

Happy Monday!
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— Knead to Cook

Roasted Tomato and Chickpea Soup.

February 7, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

Oh the snow. Oh the ice. I have to admit, I grew up in Pennsylvania and fully expect snow and ice in the winter but this winter! This winter has been like no other – our kids haven’t been to school for a solid week of school since before Thanksgiving 2013! Craziness. So yesterday was just like all the other days… a delay then a cancellation. My husband decided to stay at work overnight because he works an hour away and with an ice storm it was just safer. Blessed with our power not impacted, unlike many of my friends, I got cooking. I whipped up some fun treats and made a big pot of roasted tomato soup and added some chickpeas.

Okay, why chickpeas? I know, chances are you’ve never heard of anyone adding them to tomato soup but with my vegetarian lifestyle – I try to find opportunities where I can add fiber-packed foods, I do it. This wonderful combination pairs up beautifully together and keeps you full for hours. Perfect winter food to warm your soul too, which we all need with this crazy winter.

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— Knead to Cook

Cuban Black Bean Soup.

January 21, 2014 by Knead to Cook Filed Under: Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Soups, Vegan, Vegetarian, Wheat Free Leave a Comment

Perfect recipe on a snowy, cold day. This recipe is healthy, perfect for Meatless Mondays or if you’re a vegetarian or vegan like me. This soup packs a great punch of vitamins and protein thanks to the veggies and black beans. I like to serve this with a hearty cracker, tortilla chips or crusty bread for dipping. I’m all over flavorful soups that are easy, fix it and forget it and are heart healthy. So, remember that New Year’s Resolution to eat healthy? Well even if that’s long past… you can hop back on the train. This soup would also be perfect for Super Bowl Sunday. Serve it with some baked tortilla chips and no one will miss the meat. Also would be wonderful in a bread bowl.
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— Knead to Cook

Slow Cooker Ribollita (Italian vegetable soup).

January 15, 2014 by Knead to Cook Filed Under: Crock Pot, Evolution Power Yoga 40 Days, Party Foods, Soups, Vegetarian, Vitamix 2 Comments

I grew up eating a very similar soup from my grandmother and aunt. It was known as a peasant Italian soup. Very inexpensive to make and uses up a lot of veggies that you have on hand. Perfect! My family is starting to show signs of colds and stuffy heads and I thought it was the perfect soup for dinner. I load it up with a lot of veggies and garlic to help them feel better and clean out congestion, at least for a little while. You can puree this soup, as I have or you can leave the veggies whole. My purpose in pureeing is simply because my youngest daughter will sit and pick out the things she deems not edible. Once blended, I can avert questions of ingredients and be sneaky. You choose. If I was making this for adults or even my older daughter, I would’ve left them intact because visually it’s more appetizing.

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— Knead to Cook

Chicken, Ham and Kale Soup.

January 3, 2014 by Knead to Cook Filed Under: Chicken, Italian-inspired, Pork, Soups, Stocks/Broths, Wheat Free 2 Comments

First before I get into the recipe at hand, I wanted to let you know that I have since deleted (it takes 14 days) my Knead to Cook Facebook page because they continually make it difficult for my posts (and other bloggers) to share recipes and photos. Despite having over 70k fans only 1-2k were ever getting to see a post a time and managing my efforts and time – that wasn’t working. I will continue to post on my website along with my Instagram, Twitter and Pinterest feeds so fear not. Happy 2014!

I whipped this soup/stew or stoup (ha ha) up right after Christmas with the leftover ham that we had on hand. You can always tell when you family tires of leftovers and it’s time to reinvent. This recipe came to me on the elliptical at the gym. Braising meat always brings out the best flavors and it is the easiest dinner ever. I added some nutritionally packed kale and this dinner was out of this world. I left my chicken pieces (I used cut up breasts) in large pieces but you can choose to either shred or cut smaller for more a soup feel.

Perfect for cold and chilly days like today when the kids are home from school and you need something to warm your bones. Enjoy!

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— Knead to Cook

Slow cooker tomato basil soup.

December 17, 2013 by Knead to Cook Filed Under: Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegetarian, Wheat Free 6 Comments

I attended a soup party last week and wanted to make a vegetarian option that I could eat but that others would enjoy too. Tomato soup is just one of the favorite comfort foods that I always go to. It was a hit with my friends. This is a great weeknight soup to make in your slow cooker and have it ready for fast dinner when you get home. Plus this recipe doesn’t use cream so it’s on the healthier side, which I love. I served it with bread topped with shredded cheddar and broiled for a minute or so. Grilled cheese would also be perfection!
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— Knead to Cook

Coconut Milk and Chickpea Stew.

December 3, 2013 by Knead to Cook Filed Under: Crock Pot, Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegan, Vegetarian, Wheat Free 4 Comments

Last Wednesday, before Thanksgiving, our family went out to dinner to celebrate my mother-in-law’s birthday. We went to my favorite local hot spot that has some really clean, vegan dishes and I had the most amazing soup. It was the inspiration for this stew. I’ve been tweaking and fine-tuning hoping to even come close to the magnificence that was the soup I had last week. Although vegan, this stew is really filling, thick and delicious. Even my most staunch carnivores, who tasted my soup at dinner, were raving about it. I’m so anxious to have dinner tonight. Even better – I put all of my ingredients into my new crock pot and let it cook all day. Easy peasy.

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— Knead to Cook