Instant Pot Split Pea and Ham Soup is made in under 35 minutes and is filled with vegetables and healthy split peas.
Instant Pot Split Pea and Ham Soup is made in under 35 minutes and is filled with vegetables and healthy split peas.
Roasted Carrot Soup with Za’tar is the direct result of me being that person in the grocery store buying giant bags of whatever produce is on sale. Produce that looks like it’s in prime condition of course. Loaded with carrots and feeling like getting cozy with a bowl, I’m pretty sure my decision tree was on track the day I made this. Carrots are always used as a flavour booster in braised or stewed dishes so why not have a flavour packed bowl of soup? Topped with a small dollop of yogurt and sprinkled with za’tar, I’m going to stay cozy with a bowlful of this Roasted Carrot Soup with Za’tar for many days to come.
Soups. Not the traditional type of comfort food we may think of, but I know that soup is my go-to comfort dish. Warmth, easy scents that can send me down memory lane and general ease of preparation make soup like a warm hug. Although we’re not quite out of summer, the thought of leaning over steaming hot liquid, wrapping my cold hands around the piping hot bowl, and inhaling the fragrant scents that seem to be welcomed breath have me craving soup regularly. Whether it’s a gourmet bowl of bisque or the ubiquitous red and white can of soup, they both have a way of grounding me unlike any other dish. This is another Canadian Food Creatives Collaboration with 9 Autumn Soups to send a bowlful of warmth your way. I made Roasted Chicken Minestrone as my contribution – a one pot meal that is ready to compensate for those colder, shorter days ahead. Big thanks to Diana of 365 Days of Easy Recipes for hosting!! Be sure to head to the end of this post to see all the soup recipes
The anticipation of eating is a wonderful experience. These days I’m making our dinners multiple hours in advance of suppertime and I often find myself literally wanting to dive in head first into these dishes. The house smells amazing. The kids want to know exactly what it is that I’m taking photos of (usually when I take photos it means the food is extra good, or as one of my twins says “this supper is extra yummy to me mommy”). And I can’t wait to see if all the recipe testing, planning, and effort has paid off. Making this Roasted Chicken Minestrone Soup, filled with fresh vibrant herbs was a pleasure … although the wait felt significant.
Up until recently, soups haven’t had much time at our supper table. Having very small children has limited the amount of soup I make due to the temperature (way too hot for them) and the difficulty of eating it (balancing thin liquids on a smaller spoon). I tried serving it at a cooler temperature in a cup for them to drink, but they still weren’t into it. This dish was much more successful. In large part because it was whole pieces of chicken and pasta – more stew-like, making it way easier for them to eat. I’m hoping that soup becomes a much more frequent dish for us as it’s easy to prepare in advance and make large batches of … making my life way easier. Don’t forget to scope out all the Autumn Soup recipes at the end of this post!
Do your kids like soup? Tell me your secrets! I need a gateway for the colder seasons ahead.
Fall forward into colder and shorter days with a comforting bowl of Roasted Chicken Minestrone Soup - one pot meal!
5 minPrep Time
35 minCook Time
40 minTotal Time
More comforting soups from my fellow Canadian Food Bloggers:
Recipe inspired by a Donna Hay‘s Roasted Spatchcock Minestrone
It’s pouring rain outside, I’m starving and waiting for G to get home, and all I can think about is this Crispy Sesame Duck Ramen. It’s crispy skin, bright and vibrant vegetables, and a umami packed miso-mushroom broth are worthy of the usual ramen eating method of holding your face immediately over the bowl and shovelling it in. Classy, I know. It’s an any day perfect kind of meal with the comforts of ramen and made special by having duck as the protein (we only eat duck only a couple of times per year). And it’s ramen; the perfect excuse to load up on vegetables, especially now that Spring is officially here.
Ramen is the ultimate kitchen sink dish for me. You can team up the mushroom broth and duck with most vegetables which helps clean out anything that’s been lingering in the produce drawer for too long. The duck is easily substituted by chicken or pork as well. The broth is luscious and has a great balance with the mushroom broth and miso paste. The miso adds some real depth so I wouldn’t shy away from it. Miso paste also lasts a long time in your fridge, so don’t fret if when you see how big the container is and the fact that you only use 2 tablespoons out of it. Miso is ideal for adding a tablespoons here and there to stews, soups, and braises. It very much enhances the flavours of many recipes.
The duck needs a bit of time for this recipe as you really want the fat layer under the skin to render down as much as possible. This creates the ultra crispy skin you want on the duck. The crispy skin is a perfect texture to compliment the softer ramen noodles.
10 minPrep Time
30 minCook Time
40 minTotal Time
New Year, New Food. That’s totally how the saying goes right? For my fresh start this year, I would like to get back to some basics. Wholesome, heathy and nothing short of delicious food. Here’s my starting point for a month of getting back to the heart of good, nutritious food.
When blended butternut squash turns itself into a luscious being. No dairy needed with this guy around. This soup is brimming with cozy winter flavours of squash and herbs. The beans add another smooth, almost silky element to the soup and the quinoa for some great texture, not to mention additional nutritional value. The herbs round out and complete the meal.
8-12 fresh sage leaves
2 tsp vegetable oil, divided
1 onion, diced
2 cloves of garlic, minced
1/2 of a small butternut squash (about 2 cups), peeled and cut into 1″ cubes (no need to be exact, the whole thing is blended anyways)
1 tbsp lemon juice
2 x 14 oz cans white beans
4 cups vegetable broth (chicken will also work)
1 cup quinoa
2 cups water
1/2 tsp thyme leaves (dried or fresh)
1/2 tsp sage leaves (dried or fresh)
salt and pepper to season
Head on over to Peaks and Harbours for the full recipe.
The best way to describe this dish is with the words from my husband:
“The corn/crab soup or whatever it is, is one of my favourite sides. You should definitely highlight this item on your blog.”
Since I make the majority of the food my husband eats (all breakfasts, most lunches and all dinners) this is a huge compliment for this dish.You can note that he may not be eloquent with his description, but the general point is obtained.
What originally drew me to this recipe was that it is a chilled soup (key for a pregnant lady over the summer) and that it’s relatively quick for maximum flavours. Plus, corn. It is summer after all.
Recipe from House & Home Magazine
4-6 ears of corn (I used 5 and mine were on the small to medium size)
1 lemongrass stalk
1 x 14 oz can of coconut milk (low fat will work)
2.5 cups chicken or vegetable stock (plus more if stock is too thick)
2 tbsp chopped ginger
2 tbsp chopped shallots (about 1 large)
1 tbsp fish sauce
2 tbsp chopped basil plus more for garnish
1 227 g (1/2 lbs) packaged crab meat or cooked shrimp
Salt and pepper
2 tsp chili oil, optional
Holding the end of the corn slice the kernels off each ear to yield 4-5 cups of kernels. Cut or break 2 of the cobs into 2-3″ pieces, keeping kernels and cobs separate. Discard remaining cobs. Set aside.
Slice bottom inch off lemon grass and discard. Cut a 3″ piece off the bottom, discard top. Peel and discard firm outer layers of stalk until the inside is exposed. Finely slice the inside portion.
Combine chopped cobs (but NOT kernels, a mistake I had to adjust part way through), with coconut milk, stock, lemongrass, and ginger in stock pot over high heat. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, discard cobs, and allow to cool.
Meanwhile, heat oil in a medium sauce pan over medium heat. Add shallots and cook for 2 minutes. Add corn kernels and cook until tender 8-10 minutes. Season with salt and pepper. Remove from heat.
Combine half of coconut milk mixture with half the kernels mixture in a blender. Purée until smooth. Pour through a fine mesh sieve into a large bowl. Repeat with remaining corn and coconut milk mixtures.
Stir in fish sauce, 2 tbsp basil, and 1/2 cup of crab meat into soup. If soup is too thick add more stock.
Refrigerate until cold, 2 to 3 hours. Taste and add more salt and pepper is desired.
To serve place additional crab meat in shallow bowls, top with soup, basil (garnish), and chili oil if desired.
I feel like apologizing; since becoming pregnant I’ve felt pretty low energy and very uninspired by food. Unless it’s ice cream, soft serve preferred, citrus, or fresh baked bread we’re taking talking about.The past few months have mostly been filled with me mostly just trying to get by. That usually means meals eaten with a spoon and that take less than 20-30 minutes to prepare. Well, hopefully no longer my friends. The tide just might be turning and this is the recipe that set me straight.
The other night, we kicked it old school and I made the cover of Bon Appetit from March 2013. They’ve called it a Spicy Thai Noodle Soup aka Chicken Khao Soi. I made a couple of adjustments to suit what was available at my local grocery store and the un-spicy needs of my hubby to shape it into a good old Thai Noodle Soup.
I really enjoy keeping my old copies of BA around. When my subscription delivery runs late, I can look back on the current month to find a great recipe that is in season. This works well for me when inspiration is running low and Pinterest has been sourced to the ends of the earth. I’m sure you can relate. 😉
I used dried Ancho chiles in this recipe. They’re at the low end of the spicy scale (as in not at all), but they add a ton of flavour to the dish. They were also the only dried chiles available to me at my grocery store. Feel free to use what works or you. The two other recommended chiles will be spicier.
Khao Soi Paste
4 large dried Ancho, New Mexico, or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves, peeled and halved
1 x 2″ piece ginger, peeled and roughly sliced
¼ cup chopped cilantro stems
1 tbsp ground coriander
1 tbsp ground turmeric
1 tsp curry powder
2 tbsp vegetable oil
2 x 14-oz. cans unsweetened coconut milk, light is fine
2 cups low-sodium chicken broth
1.5 lbs skinless, boneless chicken thighs,cut into 2″ pieces
1 lb ramen or Chinese egg noodles
3 tbsp (or more) fish sauce
1 tbsp (packed) palm sugar or light brown sugar
Sliced red onion (try a quick pickle! we loved it in this soup), bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving).
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.
Creamy Tomato Soup with Rosemary Fontina Grilled Cheese Croutons for a cozy soup and grilled cheese experience. Comfort food defined.
Italian Sausage, Kale, and Potato Soup (aka James’ Soup) is an easy make at home soup with limited ingredients and packed with vegetables.
My household has had a lingering cold for quite sometime. First the babies got sick and now me. Somehow, G managed to save himself from this lengthy battle with a cough and congestion (thank goodness, it would be horrible having everyone sick). To fight this cold in one of my favourite ways, with food, I made a couple of different versions of chicken noodle soup. This one was my favourite.
This soup is time consuming, but it’s mostly hands off. The soup sits for 90 minutes on the stove as you do make your own broth. It’s worth it here. The miso and dashi together really push this dish into a warm and savoury place. It’s reminiscent of traditional chicken noodle soup enough to bring that feeling of comfort we all love, but the Japanese influence is a enough to for you to feel like this new and fresh. The crispy chicken skin brings crunch. I added the asparagus to round out the dish and make it completely a meal. It’s a perfect rainy Sunday dish when you have a bit of time to get into it and most importantly, time to savour it.
Adapted from Donna Hay Magazine, Issue 75
1 3.5 lb (1.6 kg) chicken, (ask your butcher to remove the skin for you, it wasn’t a pleasant task), rinsed and patted dry, keeping skin and meat separate
1 tbsp vegetable oil
500 g chicken wings
1 leek, trimmed and sliced
3 cloves of garlic, peeled and sliced
1 x 2″ (5 cm) piece of ginger, peeled and sliced
2.5 litters of water
1/4 cup soy sauce
1 tbsp dashi powder*
1/4 cup miso paste (I used white miso, but any will do)
1/2 cup (15 g) dried shiitake mushrooms**
1 pkg dried soba noodles (I used kumquat soba noodles)
1 bunch of asparagus, trimmed and halved
Using kitchen scissors or poultry scissors, cut the chicken in half (along the breastbone). If the skin is still on the chicken, carefully remove the skin without losing too much meat.
Heat the oil a large sauce pan over high heat. Add the chicken wings, leek, garlic, and ginger and cook, stirring, for 4-6 minutes or until golden. Add the halved chicken, water, soy sauce, dashi, miso paste, and dried mushrooms and bring to a boil. Reduce the heat to medium and simmer for 1.5 hours. Strain, reserving the halved chicken and stock.
While the soup is cooking, place the chicken skin in a large non-stick frying pan over medium heat. Cook for 6 minutes each side or until golden brown and crisp. Drain on paper towel and sprinkle with salt. Cut into thin slices. Set aside.
Bring 2″ of water to a boil in a medium pot with a tight fitting lid over high heat. Add asparagus to boiling water and steam for 3-4 minutes until asparagus is crisp tender. Drain and set asparagus aside.
Shred the chicken, discarding all bones. Return stock to a clean pot over high heat and bring to a boil. Add the fresh mushrooms and cook for 5 minutes. Add the chicken and noodles and cook until noodles are tender and chicken is warm (approx. 8 minutes).
Divide soup between bowls and top with crispy chicken skin pieces and asparagus pieces.
* Dashi powder can be found at any Asian supermarket. I found mine at a tiny store at South China Seas Trading Company, in the Granville Island Market. My only recommendation to make sure your dash powder is MSG free. I saw multiple that still had MSG in them.
** Dried shiitake mushrooms can be found in the Asian section of supermarkets or any Asian market.