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Bright in color. Yummy in flavor. So Springy of you, Sweet potato!

Ingredients

4 bacon strips, finely chopped

3 med carrots, chopped

1 medium onion, chopped

1 ½ garlic cloves, minced

1 ½ c water

2 med sweet potatoes, peeled and cubed

1 bay leaf

1 ¼ t curry powder

¼ t salt

1/8 t ground cinnamon

¼ t paprika

¼ t pepper

¾ c half-and-half

½ c sour cream

Minted Chili Oil:

9 mint leaves chopped

1 ½ T olive oil

1/8 t sugar

1/8 t salt

1/8 t crushed red pepper flakes

1/8 t pepper

Directions

1 In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally…


“Earthy with a bit of spice.” Or Earthy with the bitterness of spices?

Ingredients

1 large head cauliflower, broken into florets (1 ¾ lbs)

6 c water

2 T Vegetarian Better Than Bouillon

½ c plus garnish chopped almonds, toasted

½ c plus garnish minced fresh cilantro

2 T olive oil

2 t harissa chili paste

¼ t ground cinnamon

½ t ground cumin

½ t ground coriander

½ t salt

½ t pepper

Directions

1 In a slow cooker, combine cauliflower, water, bouillon, ½ cup almonds, ½ cup cilantro and the rest of the ingredients. Cook covered on low until cauliflower is tender, 6 hours.

2 Puree. Serve garnished with almonds and…


A little on the thick side of soup.

Ingredients

1 T olive oil

1 medium onion, chopped

1 celery rib, chopped

1 medium carrot, chopped

½ medium butternut squash, peeled and cut into 1” cubes

1 small sweet potato, peeled and cut into 1” cubes

1 yellow summer squash, halved lengthwise and sliced

2 garlic cloves, minced

2 c water

2 t Vegetarian Better Than Bouillon

1 t Bouquet Garni or herbes de Provence

1/8 t pepper

Directions

1 In a Dutch oven, heat oil over medium heat. Add onions, celery and carrots; cook and stir until onion is tender, 6–8 minutes. Stir in butternut squash, sweet potato…


I really like the nutty flavor of wild rice!

Ingredients

½ lb baby Bella mushrooms, chopped

1 T olive oil

½ c uncooked wild rice

½ T dried parsley

1 t all-purpose seasoning

½ t dried thyme

¼ t salt

2 ¼ c water

2 t Roasted Beef Better Than Bouillon

1 c half-and-half

Directions

1 In a Dutch oven, sauté mushrooms in oil until tender. Add the rest of ingredients except half-and-half. Bring to boil. Reduce heat; simmer covered for 35–60 minutes (check cooking time on your wild rice packaging). Add cream and heat through.

This recipe did not yield what I was expecting. I was expecting earthy, nutty and creamy. There was a mystery bitterness that I couldn’t understand at first. But by tasting the soup over and over, I believe it came from the dried parsley. So, I think the downfall was actually using dried parsley and thyme where I would normally substitute fresh herbs. So, three lessons were learned with this recipe: 1) Use fresh herbs if possible by tripling the amount given on a recipe for using dried herbs! The bitterness from the dried parsley overruled the nice earthiness of the mushrooms. 2) Cook rice before putting it into a soup. The consistency I was looking for was toothy not crunchy! If putting uncooked rice into a soup to cook, read the directions on the rice packaging not the directions for the soup. The soups directions said to put the rice into the soup and simmer for 25 minutes. The directions on the wild rice said to simmer for 60 minutes! But really, I prefer cooking the rice (with a little broth in the water for flavor) before it goes into a soup. And 3) Use heavy cream where appropriate. Normally, I substitute half-and-half, but this soup could’ve used the umph from heavy cream that half-and-half just didn’t have to give.

If you’d like to see the original recipes my posts are based on…


Sweet & Savory, with a cilantro and lime juice brightener!

Ingredients

1 small onion, chopped

1 T butter

1 garlic clove, minced

½ t ground cumin

¼ t salt

¼ t ground coriander

1/8 t ground cinnamon

4 c water

4 t Vegetarian Better Than Bouillon

2 large sweet potatoes, peeled and cubed

½ c half-and-half

3 T cooking sherry

½ T lime juice

1 T minced fresh cilantro

Directions

1 In a Dutch oven, sauté onion in butter until tender. Add the garlic, cumin, salt, coriander, and cinnamon, cook for 2 minutes. Stir in water, bouillon and sweet potatoes; bring to a boil. …


A filling soup, but not a heavy soup.

Ingredients

4 bacon strips, chopped

1 small onion, chopped

1/8 t pepper

1 garlic clove, minced

4 c water

4 t Vegetarian Better Than Bouillon

1 lb cabbage, chopped (around 4 cups)

1 8-oz can tomato sauce

2 fresh thyme sprigs

2 T minced fresh parsley

1 small bay leaf

1 20-oz pkg frozen cheese tortellini

½ rotisserie chicken, skin removed, shredded

¼ c grated Parmesan cheese

Directions

1 In a large Dutch oven, cook bacon over medium-low heat until brown and crisp. Remove bacon and drain all but 1 tablespoon of bacon fat. To the same Dutch oven, add…


Sweet, spicy, smooth & smokey.

Ingredients

4 cups sweet potatoes, peeled and cut into 1” cubes (2 lbs)

1 T butter

½ T Worcestershire sauce

½ t dried minced onion

1 celery rib, chopped

¼ t salt

¼ t pepper

1 T minced fresh thyme (or Quick Grab Herbs)

1 chipotle pepper, rinsed from adobo sauce and chopped

1 T Vegetarian Better Than Bouillon

3 c water

Directions

1 In a slow cooker combine all ingredients. Cook covered on low until potatoes are tender, 5 1/2 hours.

2 Puree.

This is a great soup for someone. If you like sweet, spicy and smokey flavors, you are that someone. I don’t like the smokey. And I’m not a fan of the sweet potato. But doing this series of soups, I have learned that if you’re going to have a sweet soup, it’s best to balance it with some spicy. But that smokey flavoring just isn’t for me. It’s not for me on BBQ chips; it’s not for me in chili; it’s not for me in adobo dips; and it’s not for me, really. I find it added to things so willy nilly and so very silly. But if you like the smokey, maybe you think it frilly, then try this soup. (Will she? Will he?) It makes me both rhyme and scream shrilly; but when I think of it, I probably like it more than coquille!

If you’d like to see the original recipes my posts are based on or read Taste…


Fried cabbage with leftover rotisserie chicken.

I’m so sorry because I don’t have a picture of the meatloaf to go along with this post. I got so excited at the ingenuity of doubling the meatball ingredients from Italian Wedding Soup to make a bonus meatloaf that I just ate it when it was done. Well, I shared it with my sister and brother-in-law, but we still just ate it with no pictures taken. That’s all the regret I can muster because it was good! So the original Italian Wedding Soup recipe used a ½ pound of each ground beef and spicy pork sausage. They don’t carry…


The soup is wonderful; the picture, not so much!

Ingredients

3 large egg, lightly beaten

1 c toasted bread crumbs

½ c minced fresh parsley

¼ c grated Parmesan cheese

2 T raisins, finely chopped

6 garlic cloves, minced

1/2 t red pepper flakes

1 lb 90% lean ground beef

1 lb spicy pork sausage

8 t Vegetarian Better Than Bouillon

8 c water

½ t black pepper

2 c cubed rotisserie chicken

½ c uncooked ditalini (or other small pasta such as small stars, small elbows or small shells)

½ c green cabbage, cut into thin strips

Directions

1 In a large bowl, combine the first 7 ingredients…


Pictured here with a couple extra pats of cream cheese, attempting to boost the creaminess.

Ingredients

1 large yellow onion, chopped

1 T pecan oil

5 t Vegetarian Better Than Bouillon

5 c water

4 med carrots, grated (1 lb)

1 ½ t curry powder

1 T fresh thyme

1 bay leaf

3 oz cream cheese, cubed

5 T minced fresh parsley

¼ t salt

Dash cayenne pepper

Directions

1 In a large saucepan, sauté onion in oil. Stir in bouillon, water, carrots, curry, thyme and bay leaf. Bring to a boil. Reduce heat; simmer uncovered for 25 minutes or until carrots are tender.

2 Discard bay leaf. Add cream cheese. Puree.

3 Heat through…

Kristi

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