Vegetable Soup
Vegetable Soup
Vegetable soup is a great way to get a variety of vegetables in your diet, even in the middle of winter. Yes, while fresh tomatoes and green beans always taste better from a summer harvest, many frozen vegetables work pretty well in soups, allowing for the making of a hearty, homemade, vegetable soup. This soup is more stew like. If you prefer a soupier consistency just use more vegetable broth, or add in some water.
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Vegetable Broth
Vegetable Broth
Making your own broth is so easy. As long as you’re home for an hour or so, you can make vegetable broth. Many prepare broths have added sugar, or too much salt and preservatives. Make your own for a fresh, clean broth.
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Roasted Beet Soup with Dill and Thyme
Roasted Beet Soup with Dill and Thyme
Bright raspberry pink, Roasted Beet Soup is a bit on the sweeter side. The yogurt in this recipe helps to tone down the sweetness and add a bit of tang and creaminess. You can roast the beets up to two or three days ahead of time if you wish, since that step takes the most time. Then it’s ready to go for a quick weeknight soup. A quick warning – don’t wear white when eating this soup.
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Potato Leek Soup with Dill
Potato Leek Soup with Dill
Potato Leek Soup with Dill is a great cold weather dish. The potatoes make it hearty, while the leeks and dill help to add some refreshing flavors. Soups are great leftover dishes, as the flavor improves the next day, and they freeze really well. So, make a double batch, and freeze a few servings for a quick lunch later in the month.
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Roasted Curry Cauliflower Soup
Roasted Curry Cauliflower Soup
Roasting the cauliflower for this soup helps provide great depth of flavor and a bit of sweetness. The curry powder provides a nice steady spice. This soup is not super spicy, but the curry powder offers a nice warm heat to add more flavor to the soup.
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