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.
Well hello there! I’m not really sure how a new year is on its way already, but I’ll welcome it with open arms. I’m hoping 2016 is every bit as great as 2015 was – filled with adventure, travel, photos, good people and good food. I’m sure we’re all raising our glasses to at least one of those gems. Now let’s get to that latter topic.
After one too many days of hefty holiday eats, I’m ready to start 2016 out on a light and refreshing foot. Are you with me?
I consider 99% of the recipes that go on my blog to be healthy. But I’ve rounded up a few that I particularly seek out when I’m looking for a truly nourishing cleanse for my body. These are recipes filled with whole foods. Bright ingredients. Produce. Fiber. And definitely not a lack of flavor. Let’s be clear, this is not akin or meant to be akin to a juice cleanse. This is meant to be a guide for wholesome recipes that’ll make you feel both energized and satisfied.
I’m already putting my spoon into that last one on this list. Happy New Year everyone, and cheers to a great year ahead!
Maybe I’m getting old. (But will forever want to draw at the kids’ table.) Maybe I had one too many Friendsgivings + Thanksgivings this year. (Forever thankful.) Maybe I just like soup best as December rolls in.
Likely it’s all of these and more – but regardless, I was ready to pass on all T-day leftovers this year. Another scoop of stuffing? No thank you.
Soup me, please.
I was ready for a meal like this before the weekend even arrived. And whether you still need a few more days or not to reach that point, this remains one of my favorite cleansing, warming meals as the cool winter days set in.
It’s earthy. Light. Yet full of flavor that satisfies you within just one bowl.
I stumbled upon the recipe over on 101 Cookbooks after doing a quick Google search for turnips. They are still an item that leaves me clueless sometimes. (Although, lately I’ve learned a fast roast in the oven does wonders on the beauties.)
This was first whipped up for a small gathering of friends, and again soon after in the week that followed. I look forward to utilizing the soup as the hefty holidays continue to roll forward.
Feel free to play around with the veggies you put into the pot. We did a steamed eggplant version the other night, which was wonderful. Just be sure to leave out anything too overpowering. There’s a delicateness to this soup that you won’t want to lose.