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Best Ever Lentil Soup With Secret Ingredients | Foodie Goes Healthy

The Best Ever Lentil Soup (My Secret Ingredient is Parsley Root)

I love lentil soup in the winter because it’s warm, comforting, and filling. But let’s face it, lentil soup can be a little plain. When I designed this lentil soup, I added a few ingredients to give it a little something more. The extra flavor comes from herbs, spices, parmesan rind, and parsley root.

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Aunt Rose's Beef Barley Soup | FoodieGoesHealthy.com

Beef and Barley Soup: A Tribute to Aunt Rose

Recently when I was looking through old recipes, I came across Aunt Rose’s Beef and Barley Soup. I had never made this recipe before, but decided to try it since I really like all her other recipes. It also sounded like a dish my kids would enjoy. The dish was fantastic and even better than a similar recipe that I have been making for years out of a Cook’s Illustrated cookbook. It’s not surprising that Aunt Rose’s soup recipe is the best of the best, just like her extra special chocolate chip cookies. And this soup dish is perfect winter fare.

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Kid-Friendly Udon Noodle Soup | Foodie Goes Healthy

Kid-Friendly Udon Noodle Soup

Over Spring Break I learned how to make homemade Udon noodle soup from my friend Erika, who is Japanese American. My family visited with Erika’s family in the San Francisco area, and we enjoyed an authentic Japanese home-cooked meal together. I joined Erika in the kitchen and learned that this soup is easy to make. While we were cooking in the kitchen, our kids were playing a make-believe game of cooking school. I wonder where they got that idea?

Erika showed me how udon noodle soup is made in stages. First you start with dashi stock, a traditional Japanese fish stock that is the foundation for many Japanese recipes. Erika makes hers with water and instant granules, similar to bouillon cubes. Then the dashi is seasoned to complete the udon broth. Next chicken, vegetables and egg are cooked directly in the broth. Cooked spinach, cooked noodles and scallions are added to complete the soup. This dish is the kind of meal that home cooks whip together by feel and usually don’t use exact measurements. Luckily, I followed Erika around the kitchen so I was able to get approximate measurements and to write down the directions.

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Sharon’s Creamy Cauliflower Soup (Dairy-Free)

This cauliflower soup is my friend Sharon’s signature recipe. She combined and tweaked recipes until she came up with this heavenly, light purĂ©e. When Sharon brought this soup to our cooking club, no one could believe that this delicious, creamy soup is dairy-free and healthy. The soup has the most amazing smooth texture and a subtle flavor with a hint of leek. I never knew how great cauliflower could be until this soup.

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Butternut Squash Soup with Bob’s Red Mill Vegi Soup Mix

This soup recipe of mine is featured on Bob’s Red Mill’s blog. One of my all time favorite soups is this butternut squash soup with barley and split peas. I learned how to make this recipe from my friend Lynne when we were in school together. She’d put up a pot of soup, and we’d […]

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Cooking is Contagious and Spring English Pea Soup With Mint

Cooking is an expression of my creativity.  I like to go to farmers’ markets and wander around looking at all the beautiful, fresh, seasonal produce and get inspired.  When an ingredient grabs my attention, I start thinking about what I can create with that ingredient and what dishes I am craving. This week I was […]

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