This time last year, I was downright intimidated by the thought of homemade soup. But the sodium content (and lack of real ingredients and flavor) forced me to get over it. Now I can’t stop. The key for me is a healthy, simple soup that doubles as dinner and work lunch (meaning it takes me zero seconds to pack it in the morning as I dash out the door … late). This cream of zucchini from — you guessed it — Skinny Taste has only five ingredients (not including salt and pepper) and takes about 30 minutes start to finish, which means I can throw it together after work without having to eat at 9 p.m. I’ve already made this twice and even my husband loves it — let’s be honest, what man loves soup? This one’s a keeper.
I discovered Italian wedding (or escarole) soup about two years ago but it wasn’t until I spotted it on my favorite recipe blog that I actually considered making it on my own. P.S. Have you seen the move “Julie and Julia?” Because right now I am to SkinnyTaste.com as Julie was to Mastering the Art of French Cooking. Seriously. I can’t stop. Anyway, I was surprised by the simplicity of this recipe. The most time-consuming part was making the turkey meatballs but even that didn’t take me more than 10 to 15 minutes. I’ve been eating leftovers for two days now and it’s just as delicious as the night I made it. But the best part of all, my husband went for seconds! Now that is what I call success.
too much parsley because the amateur in me forgot you need less dried herbs than fresh. my bad.
hand-rolling meatballs isn’t sexy, you say? just wait. it’s kinda fun.
i rolled about 50 of these
the excitement that ensued when i realized i’d get to christen my new dutch oven was downright embarrassing.
Crisp, cool fall weather means one thing for my kitchen: soup! I’ve been craving it since the humidity broke and this recipe (from my favorite food blogger) was exactly what I was searching for … something light but hearty and very simple. Bonus: it’s even delicious as a leftover! What’s your favorite fall weather food?
here’s a tip i learned — from the move The Help, of all places! hold a match between to teeth while chopping onions to avoid the tears (unlit, of course). not a teardrop in sight.
I had my first taste of matzah ball soup last night and I can officially say I am hooked. I have been craving soup all week. The nip in the air has gotten me even more excited for fall weather and recipes. So it looks like soup is on the menu this weekend. I made butternut squash soup last winter, which was delicious, but I’d love to see some of your favorite soup recipes. Please share!
I’ve only attempted homemade soup once, and since all I had to do was throw a bunch of veggies into a pot, I don’t think it counts. On Sunday, instead of sitting in front of the TV with our laptops glued to our knees, my fiancé and I decided to attempt our first homemade soup: butternut squash. I have to admit, I’m pretty impressed with us. The result was rich, creamy and flavorful! You can view the recipe here, but I’ll share a few tips too:
1. My mom says ignore the blending part of the directions. Instead, microwave the squash until it’s mushy before adding it to the soup so it thickens more quickly.
2. We added one garlic clove
3. Even though it’s not in the recipe, the Hungarian in me went overboard with paprika. If you like the spice as much as I do, go all in!