I love cooking, but I'm also a graduate student in the tiniest of apartments. Neither of which are conducive to homemade meals. On the other hand, canned soups tend to have too much sodium for me. I have finally found a recipe that not only tastes amazing, but requires very little work.
This is Offbeat Home's archive of soups posts.
There are a zillion ways to adapt this recipe (which I'll explain later), but at its most basic it is dairy-free, gluten-free, egg-free, sugar-free, nut-free; pretty much everything-free except meat. So it's a great soup for families with multiple allergies, or for when you're hosting someone and you're not sure exactly what they can eat.
The only good thing about getting sick is that my husband always makes me this awesome celery soup. I can make a mean soup from scratch (it's kind of my thing) but nothing compares to his magical sickness fixing celery soup. It sounds odd, looks kind of gross and has the consistency of applesauce but it tastes amazing.
I live in Oregon, and we've officially moved into the COLD COLD SO COLD months. The other day I was rooting around in the kitchen for something hearty but easy, something that could be made in ten minutes or less. We had a ton of leftover steamed white rice from dinner the night before that I planned to incorporate, but I wasn't sure what else to mix in.
I discovered cauliflower soup when I was looking for a healthier alternative to one of my go-to winter meals, potato soup. Cauliflower has fewer calories than potatoes, so using it as a substitute drops the total caloric content of your soup by three quarters. Calories aside, it also has fewer carbohydrates than potatoes, so the soup doesn't leave you feeling bloated and ready for a nap afterwards. Plus, it's good for people who can't have dairy because you don't need milk. Vegans can swap out the butter and stock for their preferred substitute.
Growing up, I never ate butternut squash, but my husband did. Two glorious years ago he introduced me to the oddly shaped veg. We became friends.
Today I have to share with you a wonderful soup and fish combo. It sounds weird, but looks and tastes delightful.
Buying a huge vegetable, setting it outside for a few days, then throwing it away bothers me. Inspiration hit when a friend explained "refrigerator soup," made from whatever veg was a little past its prime. If this soup works for slightly saggy veg, couldn't it work for my old pumpkins too?
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