Gazpacho

This classic cold soup hails from Andalusia, Spain, and is a summertime staple. Made with ripe tomatoes, bell peppers, cucumbers, onions, and a dash of vinegar, gazpacho is a vibrant blend of fresh vegetables. Served chilled, it offers a refreshing, tangy taste that’s perfect for hot days. 

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A post shared by Nora Singley (@norasingley)

Avocado and Yogurt Soup

For this soup, creamy avocados, tangy yogurt, and a hint of lime come together to create a smooth, cold soup. It’s indulgent yet incredibly healthy. You can spice up the avocado and yogurt soup with jalapeños, cilantro, and garlic for a kick of flavor. Nutritious and delicious. 

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A post shared by Ƙσятиɛʏ Shayn (@kortneyshayn)

Vichyssoise

This classic French soup, made from puréed leeks, onions, potatoes, cream, and chicken stock, is traditionally served cold. Its creamy consistency and subtle flavors make vichyssoise a sophisticated starter or a light meal on its own. While it might be richer than other cold soups, it’s a luxurious treat for those warm summer evenings.

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A post shared by Sarah Britton (she/her) (@mynewroots)

The post Best Hot Weather Soups for Spring and Summer appeared first on falafelandcaviar.com.

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A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• Salt and pepper to taste
• Chopped fresh parsley for garnish

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Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
2. Add minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Cook for an additional 1-2 minutes, until fragrant.
3. Add the bite-sized pieces of chicken thighs to the pot. Cook, stirring occasionally, until chicken is lightly browned on all sides, about 5 minutes.
4. Pour in the chicken broth and diced tomatoes with their juices. Stir to combine. Add diced potatoes to the pot. Bring the stew to a simmer, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until chicken is cooked through and potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking. Season the stew with salt and pepper to taste.
5. Once the chicken is cooked and the vegetables are tender, remove the bay leaf from the pot. Ladle the chicken stew into bowls and garnish with chopped fresh parsley. Serve this comforting chicken stew hot, with crusty bread or biscuits on the side for dipping.

The post Make This Chicken Stew To Comfort You On Cold Nights appeared first on falafelandcaviar.com.

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A post shared by Iffat | Recipe Blogger (@mazadaar)

Ingredients:

• 1 medium brown onion
• 4 cloves of garlic
• 1 inch of ginger
• 2 cups of vegetable or chicken broth
• Soy sauce
• 1 teaspoon chili paste
• 1 teaspoon sugar
• 1 tablespoon of sesame oil
• 5 ounces of mushrooms
• 1/4 of a cabbage
• 3 scallions
• 8 ounces of noodles

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Instructions:

1. In a large saucepan, heat your sesame oil and add your finely chopped onion, crushed garlic, and grated ginger. Fry for 5 minutes on a medium heat. Pour in your vegetable or chicken broth.
2. Add a generous amount of soy sauce, as much chili paste as you like, and a bit of sugar to season your broth. Allow your broth to simmer for about 10 minutes to mix in the flavors.
3. Cook your noodles according to the packed instructions, and then drain.
4. In a different pan, lightly fry your slices of mushrooms and shredded cabbage until they become a bit softer.
5. Put your noodles in a serving bowl, and ladle your broth over them. Add your vegetables on top, and garnish with chopped scallions.

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A post shared by @mbeanthehomechef

The post Make Your Own Delicious Spicy Noodle Broth With This Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1 whole chicken, cut into 8 pieces (or a combination of chicken backs, wings, and necks)
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, unpeeled
• 1 bay leaf
• 6 whole black peppercorns
• 10 cups cold water
• Salt to taste

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A post shared by Ashley | Creative Canning Wizard (@creativecanning)

Instructions:

1. Prep your chicken and vegetables, ensuring a good mix of bony pieces and aromatic vegetables.
2. In a large pot or Dutch oven, combine all ingredients. Bring to a boil over medium heat, then reduce heat and simmer gently for 1-2 hours, skimming off any foam that forms.
3. The longer you simmer, the deeper the flavor. For a richer broth, aim for 3-4 hours.
4. Once simmered, remove the chicken and vegetables from the broth. Strain the broth through a fine-mesh sieve to remove any impurities. Season with salt to taste.
5. Use your homemade broth immediately, store it in the refrigerator for up to 5 days, or freeze for longer storage.

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A post shared by Leisa Cockayne (@makemesugarfree)

The post This Chicken Broth Recipe is the Perfect Base for Your Soups appeared first on falafelandcaviar.com.

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A post shared by Alexander Villena Hermoza l Vegane Rezepte (@kori.villena)

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat)
• 1 tin of diced tomatoes
• 1 tin of tomato sauce
• 2 tins of kidney beans, drained and rinsed
• 1 tin of black beans, drained and rinsed
• 1 cup of corn kernels (fresh, frozen, or canned)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, diced avocado, vegan sour cream, sliced green onions, lime wedges

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A post shared by VegNews (@vegnews)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic, diced bell pepper, carrots, celery, and jalapeño pepper (if using) to the pot. Cook, stirring occasionally, for another 5 minutes or until the vegetables are slightly tender.
3. Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and corn kernels. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Mix well to combine.
4. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally, to allow the flavors to meld together. Taste the chili and adjust the seasoning if needed. If you prefer a thicker chili, you can simmer it uncovered for an additional 10-15 minutes.
5. Serve the chili hot, garnished with chopped fresh cilantro, diced avocado, vegan sour cream, sliced green onions, or a squeeze of lime juice, if desired. Enjoy your hearty and delicious vegan chili as a satisfying meal on its own or paired with your favorite toppings and sides.

The post Try Making This Vegan Chili For A Hearty Dinner appeared first on falafelandcaviar.com.

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A post shared by Amy Bowers | Health Coach (@optimumwellnessandnutrition)

Ingredients:

(Serves 4)

• 1 broccoli head
• 1 sweetheart cabbage head
• 3 cups of frozen peas
• 2 cups of frozen edamame beans 
• 2 large leeks 
• 3 cloves garlic 
• 4 scallions 
• 1 cup of fresh basil leaves
• 1 cup of fresh parsley
• 4 cups of veg stock
• Salt and pepper, to taste

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A post shared by Cynthia Louise Tait (@chefcynthialouise1)

Instructions:

1. Chop the broccoli into small pieces and finely slice the cabbage, leeks, garlic, and scallions.
2. Heat some oil in a large pot and add the broccoli, leeks, and cabbage.
3. Fry for 10 minutes and then add the garlic, scallions, salt, and pepper.
4. Continue to fry for a further 10 minutes.
5. Add the frozen peas, edamame, and veg stock and increase the heat.
6. Leave it to simmer for 5 minutes stirring regularly.
7. Meanwhile, tear the basil leaves and parsley up.
8. After the 5 minutes is up, add the basil and parsley to the pot.
9. Leave to simmer for a further 5-10 minutes.
10. Remove from the heat and blitz with a stick blender until smooth.
11. Return to the heat for another 5-10 minutes, stirring frequently.
12. Serve hot with crusty bread.

The post This Super Green Soup is the Perfect, Healthy Meal appeared first on falafelandcaviar.com.

Small Pasta Shapes

Small pasta shapes like orzo, ditalini, acini di pepe, and pastina are perfect for lighter broths and clear soups. Their tiny size allows for a delightful spoonful of broth and pasta in every bite without overpowering the soup. 

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A post shared by Italpasta Limited (@forpastalovers)

Medium Pasta Shapes

Medium-sized pasta like fusilli, farfalle, and rotini are excellent choices for thicker, more robust soups. Their shapes and crevices are great for catching and holding onto heartier ingredients like vegetables, beans, and chunks of meat. 

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A post shared by giant eagle (@gianteagle)

Ribbon Pasta

Ribbon pasta works best in creamy soups. But be mindful of their cooking time, as they typically take longer to cook than smaller shapes.

View this post on Instagram

A post shared by Michelle | The Last Food Blog (@thelastfoodblog)

Tubular Pasta

If you’re not sure what will be best, tubular pastas like penne, macaroni, and cannelloni are versatile choices that hold up well in both light and hearty soups. Their hollow centers and open ends trap the soup’s flavors, delivering a burst of taste with each mouthful. 

View this post on Instagram

A post shared by Ashley | Easy Family Meals (@thereciperebel)

The post What Pasta Is Best To Add To Soups appeared first on falafelandcaviar.com.

Ingredients:

• 2 cups of cooked chicken
• 8 cups of chicken broth
• 2 carrots
• 2 celery stalks
• 1 onion
• 3 cloves of garlic
• 2 cups of egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt
• Black pepper
• Fresh parsley for garnish
• Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened.
2. Add the sliced carrots and celery to the pot. Cook for a few minutes until the vegetables begin to soften.
3. Pour the chicken broth into the pot, and bring the mixture to a simmer. Add the bay leaf and dried thyme for aromatic flavor.
4. Add the egg noodles to the simmering broth and cook according to the package instructions until they are al dente.
5. Stir in the cooked chicken, ensuring it’s evenly distributed throughout the soup. Let it simmer for an additional 5-10 minutes to allow the flavors to meld.
6. Season the chicken noodle soup with salt and pepper to taste. Adjust the seasoning as needed. Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley for a burst of freshness.

The post Try This Amazing Chicken Noodle Soup appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups of fresh spinach leaves
• 1 onion
• 2 cloves of garlic
• 1 potato
• 4 cups of vegetable broth
• 1 cup of milk or plant-based alternative
• Salt
• Black pepper
• Olive oil for sautéing

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A post shared by @mbeanthehomechef

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened. Add the diced potato to the pot and stir. Allow it to cook for a few minutes until it starts to soften. Add the chopped spinach to the pot and stir until wilted.
2. Pour the vegetable broth into the pot, ensuring that the vegetables are well-covered. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the vegetables to cook until the potato is tender.
3. Using a blender or an immersion blender, carefully blend the soup until smooth. Be cautious with hot liquids and blend in batches if using a traditional blender.
4. Return the blended soup to the pot and stir in the milk or plant-based alternative. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
5. Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Ladle the delicious spinach soup into bowls and serve hot. Garnish with a drizzle of olive oil or a sprinkle of grated cheese if desired.

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A post shared by Máma v kuchyni (@mama_v_kuchyni)

The post This Spinach Soup is Delicious appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup dried brown lentils
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 2 teaspoons chilli powder
• 1 yellow onion
• 2 medium carrots
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

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A post shared by Blue Stallion Farm (@bluestallionfarm)

Instructions:

1. Warm a large pot of oil over medium heat. Put onions and carrots into the pot and cook until softened, stirring for about 8 to 10 minutes. Add garlic and stir for another minute.
2. Add tomato paste and stir for around 1 to 2 minutes until it appears brick red. Then, add the paprika, chili powder, cumin, pepper, and salt, stirring the mixture for another 30 seconds.
3. Add broth and lentils to the mix and stir, bringing the mixture to a boil before reducing the heat to low. Allow the soup to simmer for around 35 to 40 minutes until thickened. Then allow to cool slightly before serving. Sprinkle parsley for decoration.

The post This Warm Lentil Soup is Perfect to Cure Your Winter Blues appeared first on falafelandcaviar.com.

Gazpacho

This classic cold soup hails from Andalusia, Spain, and is a summertime staple. Made with ripe tomatoes, bell peppers, cucumbers, onions, and a dash of vinegar, gazpacho is a vibrant blend of fresh vegetables. Served chilled, it offers a refreshing, tangy taste that’s perfect for hot days. 

View this post on Instagram

A post shared by Nora Singley (@norasingley)

Avocado and Yogurt Soup

For this soup, creamy avocados, tangy yogurt, and a hint of lime come together to create a smooth, cold soup. It’s indulgent yet incredibly healthy. You can spice up the avocado and yogurt soup with jalapeños, cilantro, and garlic for a kick of flavor. Nutritious and delicious. 

View this post on Instagram

A post shared by Ƙσятиɛʏ Shayn (@kortneyshayn)

Vichyssoise

This classic French soup, made from puréed leeks, onions, potatoes, cream, and chicken stock, is traditionally served cold. Its creamy consistency and subtle flavors make vichyssoise a sophisticated starter or a light meal on its own. While it might be richer than other cold soups, it’s a luxurious treat for those warm summer evenings.

View this post on Instagram

A post shared by Sarah Britton (she/her) (@mynewroots)

The post Best Hot Weather Soups for Spring and Summer appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 potatoes, peeled and diced
• 1 cup frozen peas
• Salt and pepper to taste
• Chopped fresh parsley for garnish

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A post shared by Becky | The Cookie Rookie (@thecookierookie)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, sliced carrots, and sliced celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
2. Add minced garlic, dried thyme, dried rosemary, and bay leaf to the pot. Cook for an additional 1-2 minutes, until fragrant.
3. Add the bite-sized pieces of chicken thighs to the pot. Cook, stirring occasionally, until chicken is lightly browned on all sides, about 5 minutes.
4. Pour in the chicken broth and diced tomatoes with their juices. Stir to combine. Add diced potatoes to the pot. Bring the stew to a simmer, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until chicken is cooked through and potatoes are tender. Stir in frozen peas during the last 5 minutes of cooking. Season the stew with salt and pepper to taste.
5. Once the chicken is cooked and the vegetables are tender, remove the bay leaf from the pot. Ladle the chicken stew into bowls and garnish with chopped fresh parsley. Serve this comforting chicken stew hot, with crusty bread or biscuits on the side for dipping.

The post Make This Chicken Stew To Comfort You On Cold Nights appeared first on falafelandcaviar.com.

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A post shared by Iffat | Recipe Blogger (@mazadaar)

Ingredients:

• 1 medium brown onion
• 4 cloves of garlic
• 1 inch of ginger
• 2 cups of vegetable or chicken broth
• Soy sauce
• 1 teaspoon chili paste
• 1 teaspoon sugar
• 1 tablespoon of sesame oil
• 5 ounces of mushrooms
• 1/4 of a cabbage
• 3 scallions
• 8 ounces of noodles

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A post shared by Fungo Quintal (@fungodequintal)

Instructions:

1. In a large saucepan, heat your sesame oil and add your finely chopped onion, crushed garlic, and grated ginger. Fry for 5 minutes on a medium heat. Pour in your vegetable or chicken broth.
2. Add a generous amount of soy sauce, as much chili paste as you like, and a bit of sugar to season your broth. Allow your broth to simmer for about 10 minutes to mix in the flavors.
3. Cook your noodles according to the packed instructions, and then drain.
4. In a different pan, lightly fry your slices of mushrooms and shredded cabbage until they become a bit softer.
5. Put your noodles in a serving bowl, and ladle your broth over them. Add your vegetables on top, and garnish with chopped scallions.

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A post shared by @mbeanthehomechef

The post Make Your Own Delicious Spicy Noodle Broth With This Recipe appeared first on falafelandcaviar.com.

Ingredients:

• 1 whole chicken, cut into 8 pieces (or a combination of chicken backs, wings, and necks)
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, unpeeled
• 1 bay leaf
• 6 whole black peppercorns
• 10 cups cold water
• Salt to taste

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A post shared by Ashley | Creative Canning Wizard (@creativecanning)

Instructions:

1. Prep your chicken and vegetables, ensuring a good mix of bony pieces and aromatic vegetables.
2. In a large pot or Dutch oven, combine all ingredients. Bring to a boil over medium heat, then reduce heat and simmer gently for 1-2 hours, skimming off any foam that forms.
3. The longer you simmer, the deeper the flavor. For a richer broth, aim for 3-4 hours.
4. Once simmered, remove the chicken and vegetables from the broth. Strain the broth through a fine-mesh sieve to remove any impurities. Season with salt to taste.
5. Use your homemade broth immediately, store it in the refrigerator for up to 5 days, or freeze for longer storage.

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A post shared by Leisa Cockayne (@makemesugarfree)

The post This Chicken Broth Recipe is the Perfect Base for Your Soups appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Alexander Villena Hermoza l Vegane Rezepte (@kori.villena)

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat)
• 1 tin of diced tomatoes
• 1 tin of tomato sauce
• 2 tins of kidney beans, drained and rinsed
• 1 tin of black beans, drained and rinsed
• 1 cup of corn kernels (fresh, frozen, or canned)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional toppings: chopped fresh cilantro, diced avocado, vegan sour cream, sliced green onions, lime wedges

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A post shared by VegNews (@vegnews)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
2. Add the minced garlic, diced bell pepper, carrots, celery, and jalapeño pepper (if using) to the pot. Cook, stirring occasionally, for another 5 minutes or until the vegetables are slightly tender.
3. Stir in the diced tomatoes, tomato sauce, kidney beans, black beans, and corn kernels. Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Mix well to combine.
4. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 30 minutes, stirring occasionally, to allow the flavors to meld together. Taste the chili and adjust the seasoning if needed. If you prefer a thicker chili, you can simmer it uncovered for an additional 10-15 minutes.
5. Serve the chili hot, garnished with chopped fresh cilantro, diced avocado, vegan sour cream, sliced green onions, or a squeeze of lime juice, if desired. Enjoy your hearty and delicious vegan chili as a satisfying meal on its own or paired with your favorite toppings and sides.

The post Try Making This Vegan Chili For A Hearty Dinner appeared first on falafelandcaviar.com.

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A post shared by Amy Bowers | Health Coach (@optimumwellnessandnutrition)

Ingredients:

(Serves 4)

• 1 broccoli head
• 1 sweetheart cabbage head
• 3 cups of frozen peas
• 2 cups of frozen edamame beans 
• 2 large leeks 
• 3 cloves garlic 
• 4 scallions 
• 1 cup of fresh basil leaves
• 1 cup of fresh parsley
• 4 cups of veg stock
• Salt and pepper, to taste

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A post shared by Cynthia Louise Tait (@chefcynthialouise1)

Instructions:

1. Chop the broccoli into small pieces and finely slice the cabbage, leeks, garlic, and scallions.
2. Heat some oil in a large pot and add the broccoli, leeks, and cabbage.
3. Fry for 10 minutes and then add the garlic, scallions, salt, and pepper.
4. Continue to fry for a further 10 minutes.
5. Add the frozen peas, edamame, and veg stock and increase the heat.
6. Leave it to simmer for 5 minutes stirring regularly.
7. Meanwhile, tear the basil leaves and parsley up.
8. After the 5 minutes is up, add the basil and parsley to the pot.
9. Leave to simmer for a further 5-10 minutes.
10. Remove from the heat and blitz with a stick blender until smooth.
11. Return to the heat for another 5-10 minutes, stirring frequently.
12. Serve hot with crusty bread.

The post This Super Green Soup is the Perfect, Healthy Meal appeared first on falafelandcaviar.com.

Small Pasta Shapes

Small pasta shapes like orzo, ditalini, acini di pepe, and pastina are perfect for lighter broths and clear soups. Their tiny size allows for a delightful spoonful of broth and pasta in every bite without overpowering the soup. 

View this post on Instagram

A post shared by Italpasta Limited (@forpastalovers)

Medium Pasta Shapes

Medium-sized pasta like fusilli, farfalle, and rotini are excellent choices for thicker, more robust soups. Their shapes and crevices are great for catching and holding onto heartier ingredients like vegetables, beans, and chunks of meat. 

View this post on Instagram

A post shared by giant eagle (@gianteagle)

Ribbon Pasta

Ribbon pasta works best in creamy soups. But be mindful of their cooking time, as they typically take longer to cook than smaller shapes.

View this post on Instagram

A post shared by Michelle | The Last Food Blog (@thelastfoodblog)

Tubular Pasta

If you’re not sure what will be best, tubular pastas like penne, macaroni, and cannelloni are versatile choices that hold up well in both light and hearty soups. Their hollow centers and open ends trap the soup’s flavors, delivering a burst of taste with each mouthful. 

View this post on Instagram

A post shared by Ashley | Easy Family Meals (@thereciperebel)

The post What Pasta Is Best To Add To Soups appeared first on falafelandcaviar.com.

Ingredients:

• 2 cups of cooked chicken
• 8 cups of chicken broth
• 2 carrots
• 2 celery stalks
• 1 onion
• 3 cloves of garlic
• 2 cups of egg noodles
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt
• Black pepper
• Fresh parsley for garnish
• Olive oil for sautéing

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened.
2. Add the sliced carrots and celery to the pot. Cook for a few minutes until the vegetables begin to soften.
3. Pour the chicken broth into the pot, and bring the mixture to a simmer. Add the bay leaf and dried thyme for aromatic flavor.
4. Add the egg noodles to the simmering broth and cook according to the package instructions until they are al dente.
5. Stir in the cooked chicken, ensuring it’s evenly distributed throughout the soup. Let it simmer for an additional 5-10 minutes to allow the flavors to meld.
6. Season the chicken noodle soup with salt and pepper to taste. Adjust the seasoning as needed. Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley for a burst of freshness.

The post Try This Amazing Chicken Noodle Soup appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups of fresh spinach leaves
• 1 onion
• 2 cloves of garlic
• 1 potato
• 4 cups of vegetable broth
• 1 cup of milk or plant-based alternative
• Salt
• Black pepper
• Olive oil for sautéing

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A post shared by @mbeanthehomechef

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened. Add the diced potato to the pot and stir. Allow it to cook for a few minutes until it starts to soften. Add the chopped spinach to the pot and stir until wilted.
2. Pour the vegetable broth into the pot, ensuring that the vegetables are well-covered. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the vegetables to cook until the potato is tender.
3. Using a blender or an immersion blender, carefully blend the soup until smooth. Be cautious with hot liquids and blend in batches if using a traditional blender.
4. Return the blended soup to the pot and stir in the milk or plant-based alternative. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
5. Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Ladle the delicious spinach soup into bowls and serve hot. Garnish with a drizzle of olive oil or a sprinkle of grated cheese if desired.

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A post shared by Máma v kuchyni (@mama_v_kuchyni)

The post This Spinach Soup is Delicious appeared first on falafelandcaviar.com.

Ingredients:

• 4 cups chicken or vegetable broth
• 1 cup dried brown lentils
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 tablespoons tomato paste
• 2 teaspoons chilli powder
• 1 yellow onion
• 2 medium carrots
• 3 cloves garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground black pepper

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A post shared by Blue Stallion Farm (@bluestallionfarm)

Instructions:

1. Warm a large pot of oil over medium heat. Put onions and carrots into the pot and cook until softened, stirring for about 8 to 10 minutes. Add garlic and stir for another minute.
2. Add tomato paste and stir for around 1 to 2 minutes until it appears brick red. Then, add the paprika, chili powder, cumin, pepper, and salt, stirring the mixture for another 30 seconds.
3. Add broth and lentils to the mix and stir, bringing the mixture to a boil before reducing the heat to low. Allow the soup to simmer for around 35 to 40 minutes until thickened. Then allow to cool slightly before serving. Sprinkle parsley for decoration.

The post This Warm Lentil Soup is Perfect to Cure Your Winter Blues appeared first on falafelandcaviar.com.