Creamy Black Bean Taco Soup

 Creamy Black Bean Taco Soup  

Loaded Broccoli and Cheese and Bacon Soup

 Mel's Kitchen Cafe  Broccoli soup

Cauliflower soup

 

Ingredients

• 1 tablespoon olive oil
• 1 cup diced onion or leeks, about 1 medium onion or 1 large leek
• 1 cup diced celery, about 3-4 medium stalks
• 1 cup diced carrot, about 2-3 medium carrots, peeled
• 3 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
• 8 cups chopped cauliflower florets, about 2 medium heads cauliflower (see note for frozen or riced cauliflower)
• 4 cups chicken or vegetable broth
• 1 teaspoon salt, I use coarse, kosher salt
• Pinch of black pepper
• 1 cup milk
• ¼ cup all-purpose flour (see note)
• 1 cup shredded sharp cheddar cheese (see note)

Garnishes (optional):

• Cooked, crumbled bacon
• Chopped chives or green onions
• Sour cream
• Shredded cheese

Instructions 

• In a 6-quart or larger pot, heat the oil over medium heat until shimmering. Add the onion or leeks, celery, carrots and garlic, and cook, stirring often, until the veggies start to soften, 4-5 minutes.
• Add the cauliflower, broth, salt and pepper to the pot. The broth won’t fully cover the vegetables; that’s ok. Give the mixture a good stir and bring to a simmer over medium-high heat. Reduce the heat to medium, cover the pot, and cook for 10-15 minutes until the cauliflower and other veggies are very tender.
• Use an immersion blender, potato masher (or transfer half of the soup to a blender – taking care to vent the lid when blending the hot soup), and blend or mash the soup until the cauliflower is the desired consistency. I prefer some small bits of texture rather than blending until completely smooth.
• Whisk or blend together the milk and flour until smooth. Pour the mixture into the soup, stirring constantly, and cook the soup over medium heat until slightly thickened, 4-5 minutes.
• Off the heat, stir in the shredded cheese until melted. Add additional salt and pepper, to taste, if needed.
• Serve the soup, if desired, topped with bacon, chopped chives or green onions, sour cream, and extra shredded cheese.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the soup (but do not include the optional garnishes as those are added based on personal preference). 

Cauliflower: if you end up with a bit more or a bit less cauliflower, it’s ok. It doesn’t have to be exact. You can also use the stems (might need a few extra minutes of cooking to soften). UPDATE: readers reporting everywhere that they used the frozen riced cauliflower and it worked great (it’ll pack down more in the measuring cup, so I’d say use 7-9 cups riced cauliflower, fresh or frozen). 

Broth: I always use low-sodium broth (chicken broth for this recipe, but vegetable broth can be substituted for a vegetarian version)

Flour: for a gluten-free version, try 2 tablespoons cornstarch in place of the flour (or a gluten-free flour blend, although I don’t know how well gluten-free flours thicken soups).

Cheese: sharp white or orange cheddar cheese will work in this recipe (so will medium or mild, but the flavor will be better with sharp cheddar). Using freshly grated cheese will melt better than using preshredded cheese (which is often coated with a powdery substance to keep it from sticking, but it also makes it melt less well).

Mel's Kitchen Cafe

Crock Pot Potato Soup

 Crock Pot Crack Potato Soup – The Ultimate Comfort Food! 

This creamy, cheesy, and bacon-loaded soup is pure comfort in a bowl. Perfect for chilly days or when you need an easy, satisfying meal!
Ingredients:
• 6 medium potatoes (peeled and diced)
• 1 medium onion (diced)
• 4 cups chicken broth
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 block (8 oz) cream cheese (softened)
• 2 cups shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup cooked and crumbled bacon (plus extra for garnish)
• Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Prepare the base:
• Add diced potatoes, onion, chicken broth, garlic powder, and black pepper to your crock pot. Stir to combine.
2. Cook:
• Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are tender.
3. Blend (optional):
• For a creamier soup, use an immersion blender to blend some of the potatoes directly in the pot. Leave some chunks for texture, if desired.
4. Add the creamy ingredients:

WW Soup

 

Vegan Potato Soup Recipe

28/08/2024 by engrsalman.458

Ingredients

• • 1 leek diced (or 1 yellow onion)

• • 1 large carrot peeled + diced
  • 1 celery stak chopped
  • 1 lb gold potatoes diced
  • 4 cloves garlic minced
  • 2 sprigs rosemary
  • 1 tsp smoked paprika
  • 2 Tbsp nutritional yeast
  • 3 tsp onion powder
  • sea salt to taste (I used 1.5 tsp)
  • 1 pinch red pepper flakes
  • 1/2 lb frozen green peas
  • 4-5 cups water
  • 1/4 cup raw cashews optional
  • Fresh chives or parsley for garnish

• Lemon wedges or serving

Instructions

• Place the frozen peas in a bowl of room temperature water to thaw out.
  1/2 lb frozen green peas

Prepare the Leeks

• • Cut the very dark green tops off of the leek and reserve for later. (You can definitely use them here just know it will affect the color of the soup and make it a darker but delicious). Slice the white and pale green part of the leek in half lengthwise then slice it up thinly. Transfer to a medium bowl and cover with cold water. Give it a good stir and allow to sit for a few minutes for any sand and dirt to sink to the bottom of the bowl. Using a slotted spoon or your hands, scoop up the clean leeks floating on the top and transfer to a lint free tea towel to drain any excess water. (Alternatively you can just add them directly to the soup pot and cook a little longer until all moisture has evaporated.)
    1 leek

Make the Soup

• • Preheat a heavy bottom soup pot over medium heat. Add a very light drizzle of olive oil (omit for WFPB diets) and transfer the clean leeks to the pot. Sprinkle with a pinch of salt and give it a good stir. Sautee until wilted and the leeks start to get some color, about 10 minutes or so.
    1 leek
  • Stir in the diced carrot and celery and sautée a few more minutes until they begin to soften. Push the veggies to the side and drizzle a drop of oil in the center. Add the minced garlic and let it sizzle until fragrant. Give everything a good stir.
    1 large carrot,1 celery stak,4 cloves garlic

• • Meanwhile scrub and rinse the potatoes and dice them into small cubes. Rinse well in a bowl of cold water, drain and add to the soup pot.
    1 lb gold potatoes
  • Stir in the onion powder, paprika and rosemary. Pour in the water and bring to a boil. Stir in the nutritional yeast and the salt. Cook for 15 to 20 minutes or until the potatoes have softened but still a little al dente.
    2 sprigs rosemary,1 tsp smoked paprika,2 Tbsp nutritional yeast,3 tsp onion powder,4-5 cups water,sea salt to taste
  • Transfer about 1/3 of the soup to a blender together with the cashews. Process on the hot liquid setting until silky smooth. Stir back into the soup pot.
    1/4 cup raw cashews

• Drain the peas and add them into the soup. Simmer a few minutes until heated through. Adjust seasonings to taste and serve garnished with fresh onion chives, red chili flakes. (If desired you could brighten it up with a squeeze of lemon or go more earthy with a pinch of smoked sea salt and maybe some crumbled tempeh bacon bits).
  1 pinch red pepper flakes,1/2 lb frozen green peas,Fresh chives or parsley for garnish,Lemon wedges or serving

• For compliance make sure to omit any oil and replace with water or veggie stock.

Notes

• Fresh Rosemary vs Dried – If you must use dried rosemary make sure it’s a fragrant batch. Use 1 teaspoon of dried in lieu of 1 sprig fresh rosemary. Taste, add more, you’ll need to experiment here.
• Soup Color – If you prefer a golden color soup simply puree some of the carrot with the potatoes and broth. For a lighter hue try not to puree any carrot pieces and only cook the white and pale green parts of the leek. For a darker olive green color use all the dark green tops of leeks and puree some of the peas with the potatoes and carrot as well.

Nutrition

Calories: 224kcal | Carbohydrates: 39g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 331mg | Potassium: 878mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3628IU | Vitamin C: 50mg | Calcium: 71mg | Iron: 3mg