This recipe is a bit more fussy than soups I prefer to make, but it is definitely worth the extra steps! Makes approximately 5 servings. Original recipe from Cooking Classy.
- 3/4 C wild rice/brown rice blend
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/4 C butter
- 1 garlic clove, minced
- 5 C chicken broth
- 1 Tbsp fresh rosemary
- 1/4 tsp dried oregano
- salt and pepper to taste
- 2 boneless, skinless chicken breasts
- 1/2 C flour
- 1 1/2 C milk
- 1/2 C cream
Prepare rice according to directions. Meanwhile, in a large pot, melt ~1 Tbsp of the butter, and saute the vegetables ~5 minutes, then add the garlic. Add the broth, seasonings, and chicken breasts and bring to a boil. Make sure the chicken is covered in liquid, and boil for ~15 minutes, until cooked through. Remove chicken and shred into bite-size pieces (two forks work perfectly). Return chicken to the pot, and add the cooked rice.
In a medium sized sauce pan, melt remaining butter, and whisk in flour. Slowly whisk in milk and bring to a simmer. Stir until mixture thickens. Add to soup and let simmer until the soup thickens. Stir in cream and serve with rye bread!
Need a quick Sunday dinner? This soup is hearty, full of flavour and takes less than 30 minutes to make!
- 1 Tbsp cooking oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 2 carrots, sliced
- ~1/2 pound of sausage (pre-cooked), sliced
- 28oz can whole tomatoes
- 3 C vegetable broth
- ~1 C cooked rice
- 1 Tbsp chili powder
- 2-3 tsp Sriracha sauce
- 1 bay leaf
- Salt & pepper to taste
In a large soup pot, saute the onion, bell pepper and carrots in oil for 4-5 minutes. Add sausage and sauté until lightly browned. While sauté-ing, put the can of whole tomatoes into a blender and blend until smooth. Once veggies are soft and sausage has browned, add blended tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for ~5 minutes, until carrots are tender. Add rice, chili powder, Sriracha, bay leaf, salt and pepper, and simmer for 10 minutes. Remove bay leaf prior to serving. Enjoy!
Spicy & so filling! Great for a cold & foggy day like today (although probably not the healthiest thing!) Adapted from here.
- 8 Strips of bacon, chopped
- 1 Large onion, chopped
- 1-3 Garlic cloves, crushed
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Pork spice, or something with a little extra kick
- 1/2 Kale bunch, stemmed and chopped
- 2 Baking potatoes, quartered & sliced
- 8 C Water
- 2 Tbsp Soup bouillon powder
- 1/2 C Cream, half and half or heavy
- Sriracha sauce and/or grated sharp cheddar to top it off!
In a large soup pot, cook bacon until it starts to get crispy. Put bacon aside in a small bowl, leaving the fat in the bottom of the pot. Saute the onion and garlic in the bacon fat until caramelized. Stir in the salt, pepper and seasoning. Add the chopped kale, and stir until the kale turns bright green and completely wilts down. Add potatoes, water, bouillon, and bacon. Bring to a boil, then turn down heat to low, cover, and let simmer until potatoes are cooked (about 20-30 min). Stir in cream immediately before serving. Top with a swirl of Sriracha and grated cheese!
Filling and full of flavour! This recipe makes 8+ servings.
- 1/2 lb cooked italian sausage (or farmer sausage), sliced
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 27 oz can diced tomatoes + liquid
- 1-1.5 L water
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 2 Tbsp bouillon powder
- 1 19 oz can chick peas, drained and rinsed
- 2 C whole wheat rotini, uncooked
In a large pot, saute italian sausage until lightly browned. Add onion and green pepper, and saute until soft. Add diced tomatoes and water. Stir in salt, pepper, oregano and bouillon. Bring to a boil, then reduce heat, cover and simmer for 30 minutes. Add chick peas and pasta and cook for an additional 10-12 min, or until pasta is cooked to desired tenderness.
A thick and creamy soup. Perfect for a rainy afternoon!
- 1 Tbsp olive oil
- 1 large onion, chopped
- 1 large potato, chopped
- 4 large carrots, chopped
- 1-2 C canned pumpkin (make sure it has no spices!)
- 6 C water
- 1 Tbsp chicken bouillon
- 1 Tbsp curry powder
- 2 tsp paprika
- Salt & pepper to taste
- 1/4 C milk
In a large pot, sautee onion in olive oil until soft. Stir in carrots. Add potato, pumpkin, water, bouillon, and spices. Bring to a boil, stirring often. Reduce heat, cover, and simmer for at least 30 min. Remove from heat and cool for 5 min. Add (in portions) to blender, and blend until smooth. Put back in pot on low-medium heat to reheat. Stir in milk. Serve with rye crackers. Next time, after blending, I’m going to add some corn, fresh cilantro, and a drizzle of crème fraîche!