My journey of cooking, gardening, preserving and more
I figured since I make this every few weeks that it was high time I posted the recipe. This is one of my easiest weeknight dinners and a delicious way to enjoy salmon. I love baking salmon because it’s easy and practically foolproof, and this marinade gives …
I’m a huge fan of fresh spring rolls, also known as summer rolls. They offer a delicious way to stuff lots of veggies into a small package and they can be paired with a number of different dipping sauces. This recipe is basically just a little …
There you go! A compilation of some of my best soup recipes. And most of my soup recipes are easily-customizable to fit your taste and use what you have on-hand.
Never, ever be afraid to play with your soup….or food. 🙂
Enjoy!
Break out the cream cheese and crackers because I’ve got on an old-school classic for you that I just can’t resist sharing. This is an easy holiday appetizer recipe and guess what – it also makes a great gift! If you want to fancy it up a …
I’ve been trying to photograph and post some of my super easy soup recipes lately, such as my Roasted Garlic and Veggie Soup and my Summer Garden Gazpacho. We love soup in my house and I love them because they can be easy to throw …
This is one of my clean-out-the-fridge soups. I hate to see veggies go to waste and honestly, sometimes I just buy too many and end up with more than I know I’m going to use before they reach their death-by-lack-of-use phase.
This is super simple and can be used with a myriad of veggies, so use what you have and love. Roasting the vegetables first just gives this a nice, deep flavor…much more so than just tossing veggies in a pot and simmering them. (Not that I’m opposed to that, because it’s also a delicious way to make soup). And yes, this is loaded with roasted garlic so feel free to take it down a notch if you want.
Preheat oven to 400º
Place garlic and veggies on a large baking sheet. Drizzle with olive oil and toss everything around to coat well.
Roast for 30 minutes, tossing everything around about halfway through the cooking time.
Remove from oven and transfer veggies to a stockpot.
Squeeze roasted garlic from their skins and add to pot.
Add stock and thyme and bring to boil. Reduce to simmer and cook, uncovered, for 30 minutes. Remove from heat and let cool about 10 minutes.
Using an immersion blender, blend about 5 minutes until soup is smooth. Seriously, I do this for about 5 minutes, tilting the pan and really blending it. I like this smooth and creamy.
Easy, right?
This is so good with all kinds of veggies. Think squash, asparagus, zucchini, onions, cabbage, Brussels sprouts…don’t be afraid to just use what you have and love here. Make this soup yours and don’t be afraid to add different herbs. Rosemary, chives, tarragon…go with what you like.
Soups on…who’s ready?
I’ve had a craving for a meaty ragu ever since the weather started to turn cold and, as is typical with me, I was inspired to go with what looked beautiful at the meat counter as opposed to what I traditionally do with my meat …