Did you know that October is also Vegetarian Month, too?  It is and with this fall weather in full effect, nothing sounds better today than a nice warm bowl of soup, right? That the soup is vegetarian, is icing on the top! And, according to my new adult man (he’s our new soup police now that the teen girl is away temporarily), we may have made our best soup yet!  You’ll find all the goodness in the Vegetarian Curry Butternut Squash and Sweet Potato Soup!

It’s rich and creamy and brings together a perfect balance of heat and sweetness. Did we mention the coconut milk?  This is such a good soup for a day like this and you can find the recipe below, or in the bio link to our site!  So, what ‘cha enjoying today?  Let us know in the comments!

What’s great about this soup is that it’s an easy to make. If you need to pull together a quick soup for lunch or dinner, it doesn’t get easier than this.  This soup can be as simple or as fancy as you like. And, the coconut milk, provides the taste and velvet consistency every creamy soup deserves.  So, if you’re looking for a great lunch option during the chilly winter season, gives this one a try.  It’s a crowd pleaser around the family hearth.

So, lunch will never be the same again, thanks to this wonderful soup we made today. I found it through one of my Facebook groups called ‘Rambling Epicure, Mastering the art of Food Writing’.  In that post, it was mentioned that a wonderful soup could be found at a Portland, Oregon based restaurant called ‘Kachka‘ so I had to try it.

Okay, so let’s get to what’s in this soup: really simple ingredients. There’s cauliflower, broccoli, potatoes and oats. That’s pretty much it. While the recipe calls for water, I just used one of my veggie broths and that is more than enough. Now, the soup itself is actually quite rustic — almost like a stew, which is fine. If you check the recipe on here, the end result looks the same.  However, I didn’t feel like eating chunky veggies, so I used my hand blender to quickly blend the soup smooth for a silky finish.

This soup requires no milk because  the pureed potatoes and oats provides the smoothness. There is one thing to take care to consider: adding in the oats.  Like lentils, the oats tend to go directly to the bottom of the pot and cook quick quickly.  So do be sure to stir constantly and remove from the heat once you have thickness.  This way you avoid any scorching. If  you do scorch the bottom a bit, only stir the top of the soup, remove the top contents and stir in a bit more lemon juice and it should be fine.

*This recipe courtesy of The Kitchn

So the teen girl woke up this morning and said, “Mom, I only need three soups from you this week: asparagus, a shrimp bisque and a radish soup!” So what’s a mom to do but abide by this request, right?

Plus, I can’t think of anything better than a creamy asparagus and potato soup with a wee bit of goat cheese and olive oil on top on such a cool, gray day…yum!  Did someone mention a BLT with micro greens? Done! Time to eat so I can put up the soups I’ve been planning to add to the site all week!

Now, this soup is a kitchen cleaner soup. We’ve added in everything, from leftover eggplant and zucchini to canned tomatoes. It’s a perfect meal — even on a tight budget. As we’re still living under confinement due to Covid-19, it makes sense to still eat as many comforting, immunity-boosting, healthy meals as possible. Give this one a try. Stay healthy and eat well!

I will admit that this is my very first time cooking with micro greens. However, these “superfoods” pack a nutritional punch and often contain higher nutrient levels than their more mature counterparts. Often rich in potassium, iron, zinc, magnesium and copper, micro green varieties offer a good good alternative for green leafy vegetables, and work perfectly in soups, smoothies and replace greens for sandwiches and wraps.

To finish, not only was this soup a hit for me, it was also one for the teen girl and her brother.  Nothing was left and that’s exactly how we like it.  Drizzle in a little olive home and we’ve got magic!

Actually, we made a soup about a week ago of just chicken and noodles in broth — easy, quick meals that my kids still love when staving off colds. We’d been eating it for a few days, and I knew they would not want anymore, but refreezing or worst, throwing it out were not options. Remember what we say: nothing goes to waste.

So for lunch, we heated up the noodles and chicken, added more water and loaded up on spices. But we also added yellow lentils, potatoes, spinach and my favorite secret ingredients — turmeric, lime juice and cilantro. It turned into a completely different meal and nothing was left after lunch. They say necessity is the mother of invention, so we’re down with getting more creative. Give it a try and let us know how you improved your version!

In these crazy times ahead, let’s remember that we’re all in this together. Let’s remember to stay kind to ourselves as well as others. Stay healthy!

This recipe is very similar to a soup we make, Creamy Garlic and Potato soup. What we loved most is that it’s a pretty quick meal to make and you probably already have all the ingredients on hand anyway. So go ahead and try it for yourself!

It’s perfect on a cold day like this one! Now, I know I said we’d eat more vegetarian/ vegan soups — and we are, but we never said every day. So here’s story behind this very modest soup — it’s been prepared daily in the US Senate mess hall since the early 20th century. Eat up and enjoy!

Spicy and delicious, it’s perfect for that last gasp of fall vegetables. once you blend it, it’s so silky and smooth. You’ll need to strain it though to remove the pumpkin string. Once you do, you’ll be ready to enjoy.

So we told you about the Romanesco and we love us some them! See what we did there? Two sets of paraphrased song lyrics — let us know which two in the comments! Hints: A Beatle and a Braxton.  Back to to Romanesco Broccoli and Potato Soup! And more importantly, about Romanesco — until last week, I’d never eaten it before. I’d never seen it before moving to Europe.  So of course, I had to try it.

As for the soup, it’s awesome and chock full of chard, zucchini, and wee bit of snow peas! It makes for a delicious lunch and honestly, it’s filling so you don’t have to add anything more.

I think I hear someone in the kitchen going in for seconds! I need to eat before it gets cold or there’s none left.  Have a try and let us know what you think! Happy Holidays!

It’s the type of soup that will either give you the will to face the winter hawk, or resign yourself to stay indoors wrapped up in a warm blankie. Both options are fine, no judgment from us! For our friends in the Midwest and northeast US, stay strong and if you have to venture out, then do it the Chicago way, « Bear Down » Try it and we dare you to say you didn’t enjoy it!

At first, my son was not convinced that this soup would taste as good as the version we make with a chicken stock. However, the look on his face after taking the first couple of slurps was priceless. This soup is indeed a family favorite. And, the secret? It’s definitely the tangy flavor that the turnip brings to the soup. With lots of butter and a little rice milk, you absolutely can attain the perfect thickness, once you add the soup in the blender. Go ahead and give it a try! Let us know what you think!