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Cool cucumber soupBy Melanie TaitanoHot day? Cold soup!
This is simple but don’t skip the salt and oil or it’s just juice. White Bean+ Veggie + Kale SoupBy Fish FoodThis robust soup comes together quickly. Perfect for a cold night when you just want something fast. Layers of flavors, but a very simple ingredient list. You might have all the items in your pantry right now.
This recipe could be converted into a IP recipe, by mixing all ingredients in pot (minus the kale) and pressure cooking on High for 1 minute. Allow IP to naturally release and then add kale and let soup sit for a minute or two with lid on, to allow kale to wilt.
Serves 4Roasted Carrot Soup with Ginger and GarlicBy Fish Food"A soothing soup on a bitter cold day" - shared by our good friend Nansi's Pantry MealsButternut Squash SoupBy Fish FoodButternut Squash soup is a pretty common plan when you pickup that squash from the pantry. It’s a great blank-slate to adapt with your favorite flavors. Feel free to use this recipe as a springboard, of sorts.
It’s a thick purée soup, so any added texture is great. Add croutons (from the site ) or roasted pumpkin seeds, cranberries or even chopped walnuts. Don’t forget the yogurt or coconut milk swirl...it’s an added bonus!Roasted Mediterranean Vegetable SoupBy Fish FoodThis soup is bursting with flavors from six different veggies. Roasting the vegetables makes a huge difference, not only with flavor, but also allows the skin to be removed from the bell peppers, tomatoes and eggplant. Removing the skins results in a smoother texture. Be sure to season to your taste. The nice thing about soups, is the measurements are suggestions, and can be added to, especially at the end after all the elements meld together to suit your taste presences.
Serve this with your favorite sandwich or a large piece of hearty bread slathered in butter.Broccoli + Cheese SoupBy Fish FoodCreamy cheesy broccoli soup for those chilly winter nights. This would be great served inside a bread bowl, or topped with bacon, croutons or extra cheese.
This recipe uses two 8oz blocks of extra sharp cheese, you could one for a less cheesy constancy, or try different flavors, like jalapeño or Colby jack. But be sure to use the block cheese because the pre shredded cheese has a preservative so that the cheese doesn’t clump together in the bag.
This is also loaded with broccoli pieces, you can purée the soup, before the cheese is added, if smaller pieces are desired.Sausage, Cannellini, and Kale SoupBy Melanie TaitanoTime for a hearty soup! The best way to eat kale is by drowning it in soup with lots of tasty sausage. This comes together really quickly. Breaking up the beans is key so their starch thickens the broth.
RamenBy Fish Food
