Cooking has always been a form of meditation for me. Fueling up on nourishing foods always feels right.
Lately, I’ve been doing plenty of that, enjoying simple, healthful meals, including this warming winter soup.
The broth is light. And you can swap the water for bouillon cubes if you have them.
But the variety of veggies naturally fills this with flavor.
Top each bowl with a sprinkle of nutritional yeast. It adds a slightly nutty and almost creamy finish to every bite.
You’ll also want a slice of crusty bread to pair with it.
Hey there blog fam. It’s been awhile.
I’m unsure how nearly an entire year has gone by without a single new recipe post, but I assure you that my kitchen has remained equally as active as I’ve been over these past few months. A lot of impromptu meals have replaced calculated ones, but cooking is still happening daily. I’m hoping to start livening up this blog again as we move into winter.
Someone hold me to that.
First up is this vegetable-loaded soup, perhaps inspired by a little too much holiday feasting. If you’re like me, and turn into a cookie monster whenever sweets are in sight, you may need this just as much as I do.
Hey there – it’s me, Grace. Remember me?
Yeah, I know. It’s been awhile.
But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.
Is it just me or is everyone seemingly getting sick a few weeks too early this year?
No one likes being sick. But nearly everyone likes butternut squash soup.
And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)
I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.
Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.
I’m telling you, it’s a winner all around.
Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!
When it’s hot, I love fresh meals like Gazpacho.
An even added bonus with this cool soup is that.
What is needed? A bunch of ripe tomatoes and whatever else your farmer’s market or garden offers up.
After a nice walk through the woods, a good girlfriend of mine and I refueled with a large bowl of this, utilizing some heirlooms from her garden.
It came together in no time, thanks to the help of a food processor (you could certainly use a blender) and the natural beauty of this type of soup.
Gazpacho is all about the freshness of its ingredients. It’s simple. And absolutely divine on a steamy summer day.
Keep the soup as chunky as you desire, or pulse it for a little extra time if you want something creamier than what’s pictured above.
Either way, I recommend serving it with a nice slice of crusty bread to sop up some of its flavorful juices and add an element of crunch.
And definitely don’t skip out on the avocado topping. This provides the richness that this light soup needs to complete it. In fact, you could even drizzle a little olive oil on top once served up for an added element of richness.
What are you making to tide you over during these early August days? Would love to hear your favorite recipes of the season!
With 1-degree wind chills and the first dusting of snow, it only seemed natural to whip up a big pot of soup.
A little urban exploration and camera venture outdoors left my frigid hands wanting nothing more than a warm bowl to hold. My red cheeks were longing for that steam-filled facial, too.
And so began the soup-making.
Originally, this was designed to be a ramen recipe. But when you get to the store and no ramen noodles are to be found, that needn’t be reason to abandon ship.
Instead, I found a funky package of raw kelp noodles laying on the shelf near the empty ramen spot. Resembling cooked rice noodles upon first look, I decided to give it a whirl. Plus, the package sold me on the claim of tons of trace minerals captured inside…
The kelp strands were slightly crunchy – almost like a julienned cucumber – but also smooth and mild like a rice noodle.
I’d eat them again, and would recommend them for this recipe, especially if you’re seeking a light, New-Year-resolution-friendly, goodbye-sickness meal. Although, ramen or rice noodles will certainly work just as well – and play a heartier role.
The broth here gets its flavor from kombu, one of my favorite seaweeds, and also from ginger, garlic and mushrooms. Feel free to play around with dried mushroom and other veggie combinations. But don’t skip the seaweed. It’s chock full of vitamins and minerals, and also able to develop an awesome, vegetarian umami flavor.