• Butternut Squash Soup

    Butternut Squash Soup

      This soup came together easily and very quickly, on a Tuesday afternoon after a long day at work. I had purchased a Butternut Squash at Trader Joe’s with zero plans for it. It’s the season, it was pretty and I just had to have it. Similar story to a lot of the items I pick up at grocery stores lately. It was sitting on my counter for about a week. I got home and needed a quick meal, so I decided it would be a soup kinda day. It took less than 30 minutes, and it turned into the best Butternut Squash Soup I have ever tasted. Do you…

  • Red Lentil Soup

    Red Lentil Soup

    Hello, Spring? Where are you? I love winter, but definitely don’t love winters into April. I guess soup season is still in full swing, so warm up with this Red Lentil Soup. It’s a good way to end soup season; on a high note! The spices in this recipe will take over your kitchen, in a wonderful way, and they will warm you right up. Trust me! I used Turmeric, Coriander and Cumin Seed from Spice Islands, Chipotle Chili Pepper from McCormick, Fenugreek Seeds from Frontier Co-op, Bay leaves from Private Selection and Black Mustard Seeds from Amazon. I made this batch and my husband and I ate it fresh that evening, topped with crunchy…

  • Caldo de Pollo - Chicken Soup

    Caldo de Pollo – Chicken Soup

    Looking for a flavorful, hearty and delicious bowl of soup? Then, this one is for you! I’m a sucker for Mexican spices. Any recipe with Cumin and Mexican Oregano in it is a winner in my book. Now mix these spices with a warm broth, chicken and noodles, and you’ve got yourself a delicious, comforting mix of YUM! Did I mention that this recipe shouldn’t take you more than 30 minutes to make? Oh, and if you go the shredded chicken route (read the TIP below), it should take less than 20 minutes. Will you join my Mexican spices obsession?? Start making this soup and let me know what you think.…

  • Asparagus Soup 

    I love asparagus. My husband loves asparagus too. Last weekend, I decided to make an asparagus purée to accompany our lamb chops for dinner. The purée was delicious. This weekend, using the same concept, I decided to make asparagus soup. It too, was delicious! This is an easy recipe and it yields a hearty soup. I served it with Parmesan shavings, frisée and grilled homemade French bread. Any crusty bread will do though. I also sprinkled lemon pepper on top. So good! It is vegetarian, gluten free and paleo. Vegan? Remove the butter and replace with a vegan option. If you want it to be creamy, add a drizzle of…

  • Cream of Cauliflower Soup with Red Beet Chips

    I received Thomas Keller’s Ad Hoc at Home cookbook as a birthday gift in December of 2016. Thomas Keller is a well-known chef and James Beard Foundation award winner.The first recipe I made from the book, was the Cream of Cauliflower Soup with Beet Chips. It is a little time-consuming but well worth it, as it is delicious. This recipe serves 6 people, easy. My husband and I loved this soup. It is thicker but so delicious and filling. My favorite part, of course, was the frying of the beets. They were so beautiful and came out crunchy, salty and super tasty. I hope you have as much fun making…