Here’s a list of my five favorite fall soups. I make soup weekly in the fall, as it makes for an easy dinner, lunch and just warms and nourishes us
This red lentil and turmeric soup tastes and feels like a warm hug. I’m serious, every time I have a bowl, I feel nourished from the inside out.
Happy New Year Peeps! I’m back with a new recipe! Vegan butternut squash soup! We’re day two into this new year and I have to tell you that I’m feeling excited, grateful and hopeful! I’m also feeling like I can do anything I set my intention and heart to! I turned 50 this past summer and realized there are a lot of things that I want to do in these next 50 plus years. I want to PLAY more, SHARE more, SPREAD more JOY and POSITIVITY!
This is a BIG year for Marin mama! I’m going to be finishing up Natural Chef school in March, and I therefore need to figure out my next career move before I finish school, YIKES! It’s super scary, but exciting at the same time, but a little more on the scary side, as I’m not sure what’s out there for little old me. I’m going to be spending the next few months researching, networking and getting a feel for what’s out there career-wise for me. I have some ideas brewing, but I’m not entirely sure yet what’s the best path, so I’m just going to keep following my heart, intuition and gut and see where it leads me. I will be sure to keep you all updated on where I’m heading.
It’s summer, and what soup says summer better than gazpacho, right? Gazpacho is seriously the perfect summer soup for many reasons. First off, it’s a cold soup, so it’s the perfect soup to sip on a hot summer day or night. Secondly, it doesn’t require you to heat up a stove or oven, which is bonus when it’s 90 plus degrees out. I call it the lazy mans soup because when your tired and famished all you have to do is pull out a batch from the fridge, pour it in a bowl and eat away. It’s also a great weekday soup because it takes under 30 minutes to make, just chop up the fresh ingredients and toss them in a blender! Make a batch in the morning while the kids are eating breakfast, or before you rush off to work, and when you come home all tired from a long day, you dinner will be ready! How nice does that sound?
I’ve been making lots of soup lately. When my life is in disarray, making soup calms, grounds and comforts me. There’s just something so comforting about sipping a warm bowl of soup on a cool winters night, and nothing says comfort like chicken noodle soup right?
This soup is wonderfully creamy, but without the cream, as it’s dairy free and vegan to boot. Woo hoo! I love that it’s made with simple whole-food ingredients and most of them I already had stocked in my pantry, besides the sweet potatoes that is. The soup is sweet and creamy but with a spicy kick to it from the chipotle. John and I loved this soup. The kids liked it, but it’s not their favorite soup. They seemed to like it a bit more when I threw on some homemade croutons, as they liked having that extra texture.
Let’s face it, we’re all busy, and coming home at the end of a hectic weekday and cooking up an elaborate meal is not really anyones’ idea of fun. We’re not living in June Cleaver reality here. Don’t get me wrong, it’s fun cooking up a nice meal when there’s time, (like the weekend) but on most weeknights I prefer to keep things simple, tasty and quick. This stew fits that bill. This is an easy one-skillet, one-bowl weeknight meal. It can be made in approximately 30 minutes (give or take a few) and you only dirty up one pan, yes you heard me right, one pan, oh, and a cutting board (but that doesn’t really count).
Jump to recipe I love this Italian wedding soup and I love Barefoot for supplying me with this recipe. I’ve seriously never had a bad
This heirloom tomato soup is the bomb! It’s our favorite soup ever. It’s vegan, but tastes creamy and use simple and fresh seasonal ingredients.