• Zuppa Toscana without Cream Recipe
    Potatoes,  Soup

    Zuppa Toscana Without Cream

    There’s  a certain Italian restaurant chain (you may be familiar with Olive Garden…) that made Zuppa Toscana soup famous.  This used to be my husband’s favorite when we would go to Olive Garden (I always opted for the Pasta e Fagioli soup myself).  We haven’t been there for years now. Its an emotional thing for me.  We often used to go with my mom, but when she became ill several years ago with a heartbreaking progressive illness and could no longer dine out, I just couldn’t go back anymore. There were just too many memories. Mom passed away 3 months ago, and I don’t think I’ll ever be able to…

  • Pasta e Fagioli soup
    Soup

    Pasta e Fagioli Recipe

    This recipe is based on one from the Dave Nichol Cookbook, which I modified and adapted.  His recipe is vegetarian so if a heartier non-vegetarian soup is what I’m craving, I also add about 1lb of ground beef.  I’ve also included, further below, the copycat recipe of Olive Garden Pasta Fagioli soup, but I prefer the first recipe for its fewer ingredients – it still results in a great Fagioli. One tipe – I like to use pizza sauce instead of, or in addition to, the pasta sauce. It usually provides a really great additional punch of flavor that really takes the recipe to a while new level of goodness! …

  • Soup

    Lentil Soup

    This soup is great as is, or add some sliced farmers sauce or small meatballs if you want to make it “meaty”. Ingredients 1 medium onion, diced 2-3 tablespoons chopped garlic (from a jar) 2 large carrots, sliced or shaved 2 bay leaves 2 sprigs fresh thyme or 1 tsp dried thyme (optional) 4 cups (1 box) vegetable stock or chicken broth 1.5 cups dry, rinsed green lentils (or you can use a lentil and grain soup mix) 1.5 cups dry, rinsed red lentils (or you can use a lentil and grain soup mix) 1 medium potato, peeled and diced into 1 cm pieces (optional) 1/2 tsp sea Salt or…

  • Cabbage Soup recipe
    Soup

    Cabbage Soup Recipe – Two Ways

    I have 2 different ways of making Cabbage Soup, depending on what I’m in the mood for.  I like variety.  The two recipes are very similar, save for just one ingredient, but that one ingredient – tomatoes – makes a major difference in the type of soup you’ll end up with.  (If you skip the tomatoes, be sure to note that I usually add a splash of lemon juice).  With the tomatoes it is even higher in nutrition, thicker and a bit heartier.  If you skip the tomatoes you’ll end up with more of a broth based soup. Both are delicious, just depends on what will hit the spot for…

  • Clean Eating,  Soup,  Veggies

    Clean Eating Broccoli Soup

    Low  fat, low cal and dairy free, this easy broccoli soup recipe is ideal for a clean eating lifestyle. Note the clever little clean eating trick here – a potato is used to thicken and add richness instead of using cream as is typical in “cream of broccoli soup”.  Works like a charm, you would not know there is not actually cream in this soup. It has all the creamy richness, without the cream! And at just 64 calories a serving its a great addition to any weight loss or weight management regime.  Super healthy – a great way to eat your broccoli and get a good dose of greens,…

  • Clean Eating Sweet potatoe soup
    Clean Eating,  Soup,  Veggies

    Curried Sweet Potato Soup

    (Makes approximately 8 cups) Ingredients: 3 pounds sweet potatoes, peeled and cut into chunks 4 cups low sodium chicken broth 1 (15 ounce) can light coconut milk 1 small apple 1 teaspoon nutmeg 1 teaspoon ground ginger 1/2 teaspoon black pepper (optional) 1/2 teaspoon sea salt 1 teaspoon onion powder 1 tablespoon curry powder Directions: Place all ingredients into a large soup pot and bring to a medium boil. Cook at a medium boil until the apples and sweet potatoes are soft. Using a hand blender, blend the soup until smooth directly in the soup pot you just cooked it in. If you don’t have a hand blender, you’ll have…

  • Clean Eating Cream of Cauliflower Soup
    Clean Eating,  Soup,  Veggies

    Cream of Cauliflower Soup… Without the Cream (Clean Eating, Low Fat)

    Cream of Cauliflower Soup (Dairy free) 1 celery rib, with extra leaves, coarsely chopped 1/4 to 1/2 small onion (white) 2 tablespoons finely minced garlic 2 teaspoons ground cayenne pepper 6 cups organic chicken or vegetable broth (more if necessary) Juice of half a lemon (1 tbsp) 1 head cauliflower, cored and broken into florets Curry powder to taste (optional) Sea salt and freshly ground black pepper, to taste Heat 2 tbsp broth in large pot. Add onion and celery and saute until softened, 10 minutes; add garlic during the last 5 minutes. Add the remaining broth, lemon juice, curry powder (if desired) and cauliflower florets. Bring the heat to…

  • Szechuan pumpkin soup
    Soup

    Szechuan Pumpkin Soup

    Another amazing recipe from amazing Auntie Bea! (Almost 86 years old and an major foodie!). Sauté some onion, garlic, chili flakes and some minced ginger in oil until soft. Add 4 cups (1 L) vegetable broth and 1 cup (250 mL) canned pumpkin purée. Bring to a boil, then lower to a simmer for 20 minutes. Stir in 1 tbsp (15 mL) soy sauce, 2 tbsp (25 mL) creamy peanut butter, a touch of sugar and a few drops of sesame oil. Blend until smooth, then reheat on low until warm. Womans World Magazine Sept 22, 2014

  • Curry soup with chicken
    Soup

    Auntie Bea’s Curry Soup

    Auntie Bea made a batch of this wonderful soup and sent it over for us in September of 2015, when we were hard at work getting our flip house (affectionately known as “Mel”) ready to put on the market. Let’s not forget how amazing she is – still going strong at 85 (she’ll be 86 in Janauary), cooking up a storm and busily going off to her cooking classes (4 different classes this fall alone – including one just this past Saturday!).  She is such an inspiration – one of the coolest 85 year olds you’ll ever meet. Wish it had been that way for my mom, her good “buddy”.…

  • Chicken Barley Soup
    Soup

    Linda’s Chicken Barley Soup

    Saute about 2 tablespoons of chopped jarred garlic along with about 1/2 (or more) of a medium white onion. Add two large carrots, sliced or chopped, and about 2 ribs of celery, chopped. Add a small potatoe, finely chopped adds a little more thickness to soup by releasing starch. Meanwhile cook the barley – you’ll need about 1/2 cup to 1 cup when cooked, depending on how thick you like your soup. Add 2 cartons of chicken broth (reduced or no sodium) to the pot. Season with pepper. Add about 2 – 3 tablespoons of lemon juice, to taste. Add a generous amount of fresh or dried dill, and fresh…