Creamy Asparagus Soup with Crumbled Bacon

Sounds kinda crazy, right?!  I thought so too.  But you see, I LOVE ASPARAGUS!!!  So I just had to try!  And wouldn’t ya know…IT WAS FABULOUS!!  I’m so happy I discovered it!!!!!  
Also a plus, Mr. Rodgers loved it. Which could possibly be due to the fact that I put bacon on top. The way to every man’s heart, riiiiight?  ;). Haha, but honestly he aluded to the fact that it reminded him of his mom’s split pea soup that she made him growing up. It’s nice when something you make can bring a person comfort and good memories along with the pleasure of good taste and health!  If you need a fresh new way to get the family some veggies…please do yourself a favor and make this soup!
Here’s what you need:

  • 1 bunch asparagus (more if it is super fine)
  • 3 C Stock (Obviously vegetable works best but I never have that on hand…chicken works great as well!)
  • 1/4 C Grassfed Butter
  • 1 Onion, Chopped
  • 3 Tbsp Almond Flour
  • 1/4 tsp coriander
  • 1 Tbsp Lemon Juice
  • 2 C Almond Milk
  • Salt and Pepper
  • 4 Pieces Bacon (As natural as possible!)

And here’s how you do it:

  1. First, prep your asparagus. Pop off the tough ends, and cut what is left into inch long pieces. 
  2. Set a small pot of salted water to boil, you only need an inch or so. Take a handful (just a few, this is for a garnish) of the asparagus tips and boil them for 5-10 minutes, until just tender. Drain and set aside. 
  3. Put stock and the remaining asparagus in a soup pot. Bring to a boil, cover, and simmer for about 20 minutes. Asparagus should be soft. Drain, but KEEP THE STOCK. 
  4. While waiting for the asparagus to get soft, place your bacon in a pan and cook until crisp. Set aside. 
  5. Melt the butter in a soup pot and add the onion. Cook over low heat until soft. 
  6. Stir in the flour and cook for one minute. Slowly whisk in the stock you saved from boiling the asparagus. Bring to a boil. Simmer for 2-3 minutes, it should be thickening. 
  7. Stir in the cooked asparagus (not the tips for the garnish!), coriander, lemon juice, salt and pepper. Simmer for 10 minutes. 
  8. Using an immersion blender (or transfer to a food processor or blender), blend until very smooth and creamy. Stir in the milk and reserved tips and bring to a boil, simmering for a few minutes to heat through.  (The recipe says to stir in the milk, but last time I made it, I blended it in too!). Serve with crumbled bacon on top. Just how everything should be served, am I right?!

Peectures!!

  
Asparagus, washed and trimmed!

  
Boiling a few tips for a garnish (just a little something to bite into!)

  
Cooking the rest of the asparagus so it’s nice and soft…so we can make it creamy!

  
Sautéing the onions to bring out the flavor…

  
Stir in the almond flour, and whisk in the reserved stock. 

  
Add the cooked asparagus, seasonings, and lemon juice. Cook for about 10 minutes. 

  
Blend however you can. This is what I used to do, but now I have an immersion blender and it is AMAZING!  Don’t even have to take it out of the pot!  But whatever method you use, get it as smooth as possible!! (The recipe says to stir in the milk, but last time I made it, I blended it in too!)

   
 

Stir in the milk (or blend it in)…

  

Add your garnish tips…

  

Put it in a bowl and crumble bacon on top!

    

Hallelujah praise you Jesus, my favorite veggie just became a soup!! Can I get an amen?!

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Garlic Chickpea Soup

Welcome to post number two of the lost archives!  Today we have a lovely soup that works for any season.  In the fall or winter it could work for an entree, but in the summer it works for a nice side dish.  I always forget that soups make incredible sides!  A nice change up from salads and roasted veggies. 

You may remember me mentioning one of my favorite cook books titled “100 Best Fresh Soups.” Well this little beauty found its origins there! I love the fact that it has a hint of creaminess, but also that satisfying nature of chickpeas that you can sink your teeth into. Again, another grest reason it works for many seasons and occasions. You ready to jump on in?! Let’s do this!

So, here’s what you need:

• 1/2 C Grassfed Butter, or Coconut Oil (butter will taste better)
• 12 Cloves Garlic, minced
• 2 C Dry Chickpeas
• 10 1/2 C Water
• 1 tsp Cumin
• 1 tsp Coriander
• 2 Carrots, Very Finely Chopped
• 2 Onions, Very Finely Chopped
• Juice of 1 Lemon
• Fresh Cilantro, Chopped for Garnish

Note: you’ll want to read through the first few steps before you start because this soup does require a little planning ahead!

Here’s how you do it:

1) The night before you want to make your soup, put your dry chickpeas in a container covered with water so they can soak over night. You’ll want quite a few inches of water over the chickpeas, as they grow like craaaaaazy!

2) Heat half the butter over low heat in a large pot. Add the garlic and cook, stirring for about 2 minutes. Add your chickpeas with the water, cumin, and coriander. Bring to a boil, reduce to a simmer, and cook until chickpeas are tender; about 2 1/2 hours.

3) Heat the rest of your butter or oil over medium-low heat. Add your carrots, onions, and celery. Cook, stirring occasionally for about 20 minutes. If your chickpea mixture isn’t done boiling, then set it aside.

4) When everythimg is done simmering, stir the veggies into the chickpeas. Place about half of the soup in a blender, and blend until smooth. Return the blended mixture back into the pan and stir. Add half the lemon juice, salt, and pepper. Taste, and adjust! Garnish with some cilantro and enjoy.

Peectures:

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So. Much. Garlic. Yayyyy.

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See?! So much!

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Melt half the butter, add the garlic and cook about 2 minutes.
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Add the chickpeas, water, cumin, and coriander. Bring to a boil, reduce to a simmer, and boil for about 2 1/2 hours.
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Melt the rest of the butter, add the veggies, and simmer over medium-low heat for about 20 minutes.
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When both are done, stir the veggies into the chickpea mixture. Put half of it in a food proccessor and blend until smooth and creamy.
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Beautiful.
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Stir together with some lemon juice and salt and pepper. Taste and adjust.

Here is how we enjoyed it. I did it as a side dish to this yummy chicken. And we had a nice romantic candle lit dinner. Mr.Rodgers even put a youtube video of a crackling fire up on the computer. It was the best. Great ways to make the mundane special with your honey.
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Pumpkin Chicken Chili

Hello everyone!!  Guess what guess what guess what?!  Mr. Rodgers and I…live in a new house!!  His mother has been living with us in our small 2 bedroom apartment for almost 3 years now!  But we finally found a place for super cheap, and it’s all ours!!  And guess what else?!?!?!  My kitchen is BEAUTIFUL!  Minus a little old lady wall paper and needing an updated stove…it is just gorgeous and I love it I love it I love it!!  I don’t have any pictures on me at the moment, but I can’t wait to share them with you!!

Anyways!!  Back to cooking…I just had to shout that from the rooftops first because I figured if anyone understood my “new kitchen glee,” it would be a bunch of food nerds like you!!

I’m pulling this from a little while back, because my life has been consumed with packing and unpacking and cleaning then starting the cycle over.   😉   Pumpkin Chicken Chili!  Yummm!  I’ve been noticing there are still lots of squash around in the stores…and you can get canned pumpkin pretty much any time!  So this recipe is pretty timeless!  This was so thick and warm and comforting!  And let’s just be honest, with the weather we have been having around here lately, we all need a little comfort.  I don’t know what it is like where you are, but we are in the glorious span of time when you check the weather on your phone and see the “feels like” section and think “Yaaaaay it feels like -22*.  Fuuuuuun.”  You know something is weird when you wake up one morning, see that it is 16* outside and think to yourself “oh wow that’s not bad!”  :I  I am a pretty positive person, so I will just keep fighting to have a good attitude about the cold.  It’s hard.  But recipes like this help.  Because they warm the insides, excite the taste buds, and make you forget your issues at least until you step outside your house again, hahah!

Ever so slightly adapted from the wonderful Caveman Feast, aka Abel James.

So here’s what you need:

  • 3 lb Chicken Breast, Cubed
  • 2 C Red Onion, Diced
  • 2 C Bell Peppers, I used red and yellow, Diced
  • 3 Jalapeños, Diced Small
  • 2 Cloves Garlic, Minced
  • 1 C Chicken Stock (or more if you like it thinner)
  • 1 C White Wine
  • Lg Can Diced Tomatoes with Juice (28 oz)
  • 6 oz Tomato Paste
  • 3 Tbsp Chili Powder
  • 2 Tbsp Pumpkin Pie Spice
  • 1 tsp Ground Coriander
  • Salt and Pepper
  • Cinnamon Stick
  • 3 C Organic Pumpkin Puree
  • 1 Tbsp Cocoa Powder (Optional…I am trying to remember if I used it…I don’t think I did…but I’m sure it’s tasty!)
  • Coconut Oil or Grass Fed Butter for Cooking

And here’s how you do it:

  1. Prep all your veggies and cut your chicken!
  2. Cook your chicken and set aside.
  3. Heat your coconut oil or butter in a large soup pot.  Salute your onions until translucent.  Add bell pepper, jalapeño, and garlic and cook for another 5 minutes.
  4. Add in chicken and stir together.
  5. Add stock, wine, tomatoes, tomato paste, and all spices (excluding cocoa) and simmer for 20 minutes.
  6. Stir in pumpkin and cocoa powder and cook for about 5 more minutes, until everything is heated through.  Enjoy!

Peectures!!

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For ease while cooking, gather all your ingredients and prep your veggies first 🙂

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Cut your chicken breasts into bite size pieces

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Brown on al sides with grass fed butter or coconut oil.  Should mostly be cooked through.

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Melt coconut oil or butter in a large soup pot and saute your onions until translucent. Photo-5

Add bell peppers, jalapeños, and garlic…

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Stir together and cook an additional 5 minutes!

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Toss in your chicken and stir it all up…

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Add stock, wine, tomatoes, paste, and spices and simmer for about 20 minutes…

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Add pumpkin and cocoa if you are using it.

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Stir together, heat through, and wabam!  You have a beautiful, hearty, flavorful, unique, thick and comforting meal for yourself and the fam…or if its just yourself, you have food for a week!! 😀

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Isn’t it purty?!  I wish I had some right now.  I haven’t eaten today other than a really naughty treat I snuck…

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This would have been much more satisfying that a hot dog :/

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Hallelujah!!  I hope you love it!  What is your favorite dish with pumpkin?

Chorizo Butternut Black Bean Soup

How’s that for a title, eh?!  And that isn’t even mentioning the leek, or cabbage, or garlic…this soup is just CRAMMED with good stuff.

 

This soup also makes me laugh.  You want to know why?  Well…it came out of this beautiful book (I don’t think I’ve showed you this one yet, also from my favorite store 5 Below…which means I probably paid $4 for the thing!)

 

100 Best Fresh Soups

(If you are interested in it and don’t have a 5 Below, it’s on Amazon, I just checked!)

Anyways, back to my laughing…you see, I SAY this recipe came out of that book…but it was originally Sausage and Red Cabbage Soup…with potatoes and black eyed peas and cream…

Then one thing led to another…and now it is nothing like the original!  But I must still give credit, because this beautiful soup never would have happened without the inspiration of this lovely little book!

It started with the potatoes… Mr. Rodgers can’t have potatoes!  My first thought was “Well, I can just use sweet potatoes…wait!  Mr. Rodgers can’t have sweet potatoes either…what is kind of like a sweet potato???  Butternut squash!  We’ll try that.”  Step one in the transformation.

Then came the black eyed peas.  They are probably fine…but the husband has a specific list of what beans/legumes he can and cannot have…some are “eat every chance you get,” like black beans.  Some are “in moderation,” like chick peas.  So I just wasn’t sure about the black eyed peas, I’d hate to make something he couldn’t eat, or would be a bit of a compromise.  So I decided what the heck, I have a pantry full of black beans, we’ll use those instead.

Then I went to 3 or 4 stores looking for sausages without sugar or corn syrup or dextrose…NOTHING!  So annoying!!  But I grabbed some chorizo for a meatloaf recipe I will make later…NO SUGAR!  Hmmmm…I’ll use that for my soup too!

Then I went to add my almond milk instead of cream…and it was expired.  I guess this will be a brothy soup.

And there you have it.  Soup transformation.  I was so nervous because of all the changes…but this soup was BEAUTIFUL!  I can’t even describe how great the flavors worked together, and how comforting it was!  And I have to tell you…the day I made this was just the best day ever!!  I will tell you more about it in my pictures!

 

So, here’s what you need:

  • 2 Tbsp Coconut Oil or Grassfed Butter
  • 3 Garlic Cloves, Minced
  • 1 Large Onion, Chopped
  • 1 Leek, Sliced (I had never used a leek before!  Life changing!  YouTube will show you how to cut them if its your first time!)
  • 6 C Chicken Stock
  • 1 Small Butternut Squash, Cubed (About 1 lb)
  • 1/2 lb Chorizo (or more…it was enough, but I might add more if I make it again to be more “paleo”)
  • 1/4 Large Red Cabbage, Thinly Sliced
  • 1 Can Black Beans
  • Salt and Pepper

 

And here’s how you do it!

Note:  I used the chorizo in a way I am sure it was not intended, but I loved the outcome!  If you prefer to use it as a ground meat, feel free to brown it up before hand and add it back in right before the broth!  I wanted larger bites of meat, so I cooked it like you would a dumpling….and it worked!  I was so excited!!

  1. Prep all your veggies!  It’s easiest to have them all ready in bowls so you can dump as you go…but if you prefer to chop as you go that’s up to you!
  2. Melt your oil/butter in a soup pot over medium heat.  Add the onion and garlic and cook about 3 minutes, until starting to get tender
  3. Add the leek and cook another 3 minutes or so.  Doesn’t it smell good?!
  4. Stir in the broth, add the butternut squash.  Now comes my crazy chorizo cooking method.  Since it came in a tubular shape, I cut it into small bite sized pieces and dropped it into the soup like dumplings and let it boil!  And it worked!  I was left with little chorizo bites throughout the soup!  Yay!!  Some oil from the chorizo will rise to the top of the soup…if this bothers you, use a spoon to remove it!  I left it though and it was perfectly fine.
  5. Add salt and pepper, bring to a boil, then reduce to a simmer and cook about 20-25 minutes.
  6. Stir in your red cabbage and black beans and cook 5-10 more minutes until the cabbage is starting to get tender.  Check your squash and make sure it is tender (but preferably not falling apart).  Spoon into bowls and top with some fresh cracked pepper!!

 

 

Peectures!

 

Chorizo Soup 1

The great gathering of the ingredients!

Chorizo Soup 2

Prepped and ready!

Chorizo Soup 3

Sauté onions and garlic for 3 minutes, add leeks and repeat!

Chorizo Soup 4

Add broth…

Chorizo Soup 5

If you’re curious, this is how I cut my chorizo…just little bite size pieces…

Chorizo Soup 6

Add squash and chorizo and simmer for 20-25 minutes…

Chorizo Soup 7

Look at that beautiful color that comes from the chorizo!  Since I had never used it I did a little research, and that red color is from the peppers they use!

Chorizo Soup 8

Add cabbage and black beans, gently stir in, and cook an additional 5-10 minutes, until the cabbage is tender but the squash is not falling apart.

Chorizo Soup 9

Bam!  Scoop into bowls and serve!

Chorizo Soup 10

See my little chorizo meat balls?  Delicious!!

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I was so pleased with how the flavors played off each other…not to mention all the great textures!

Chorizo Soup 12

Yummy.  I’m sad it’s gone now.  Didn’t last long.

 

 

And now you get to see why I had the best day ever.  You know the first part…I adapted a recipe, took lots of risks, and it was successful!!  Great feeling already!!  Not only that, but I had been instructed to sleep in by my fabulous husband so I felt rested (it’s amazing you should try it!).  Then the sun came out and I got to lay in the grass near my flower bed, eat yummy soup, and spend time with my sweet Jesus.  Lately I have really been trying to cut back on the movies and tv shows, and spend more time just “be-ing.”  Having real moments, be they productive moments, thoughtful moments, “connected with others” moments (I’m bad at that one, Lord help me!),  prayerful moments…let me tell you, it’s only been a few days, and already I notice a difference.  My home is full of peace when I focus on abstaining from distractions and instead just “being.”  You guys should try it.  Aim for moments like these:

 

Chorizo Soup 13

I don’t know why I ever forget how good life can be when you stop to enjoy the weather (all kinds,) to enjoy a good hearty meal, and to talk to my Creator!!  Speaking of…wanna see some of the lovely flowers I got to enjoy on this “best day ever”?

 

Chorizo SOup 14

Pink!

Chorizo Soup 15

Stripey!  I love how full the stripey ones get!

Chorizo SOup 16

And my beautiful sunflower, the only one that has bloomed so far…she’s a survivor…broken nearly in half and still grew up from the ground and bloomed!  There’s gotta be a lesson in that!!

 

Okay, forgive me, this blog is getting way too long.  I will bid you goodnight…I hope you love my soup, and feel inspired to enjoy it in quiet, undistracted peace!!

Fall Lentil Carrot Soup

As much as I HATE to admit that summer is coming to a close (no no no no no no nooo!), the first day of fall has been announced, and so I am determined to look at the bright side!  I will refuse to think about the impending 7 months of subzero temperatures and snow measured of feet.  Instead I will dwell on this positive point: DELICIOUS, COMFORTING FALL FOOD!  First up?  Lentil Carrot Soup!

I actually made this months ago, but have been waiting for just the right moment to post it!  The moment is now, yay!   The funny thing is, since I made this in the heat of summer, I had intended it as I side dish to accompany our main dishes for a few days.  However…it was SO delicious that both Mr. Rodgers and I gobbled it up as is, unaccompanied.  That’s gotta tell you something!

 

Side note, remember this book?

Meditteranean Frittata 1

This $4 treasure I found at an Ollie’s Outlet?  That’s where this recipe originated (with some Rodgers family tweaks of course!).  You really should go online and snag one for yourself!

 

So, enough talking!!  Here’s what you need:

  • 2-3 Tbsp Coconut Oil, or Grass Fed Butter
  • 1 Large Onion, Chopped
  • 3 Carrots, Shredded
  • 2 Stalks Celery, Chopped
  • 2 C Lentils, rinsed
  • 8 C Chicken Broth (Or water)
  • 8 Green Onions, sliced
  • 2 Bay Leaves
  • Salt and Pepper

 

And here’s how you do it:

  1. Prep all your veggies!
  2. Heat your oil in a large pot and dump in your veggies.  Cook and stir until they are tender.
  3. Add lentils, water (or broth), salt, and pepper and bring to a boil.  Reduce to a simmer and cook until the lentils are tender, probably about 10 minutes.  Add the green onion and cook for another minute or so.  And you’re done!  Just adjust as needed, and enjoy!!

 

 

Peectures!

Lentil Soup 1

Prep your veggies and start them cooking!

Lentil Soup 2

Look!  It must have been a “comfort” day for all…because these little ladies would not get more than a foot away from me!  Look how frumpy they are!  They’ve both had hair cuts since then.

Lentil Soup 3

And lentils, your liquid, salt and pepper.  Simmer until lentils are tender.

Lentil Soup 4

Add green onions…

Lentil Soup 5

Stir it all together and cook for another minute or so.

Lentil Soup 6

Lentil Soup 7

Lentil Soup 8

 

 

 

Curry Carrot Soup

This was so much fun.  It was definitely an exciting recipe for me, because it was very much outside of my comfort zone.  Curry…and carrots…in a soup?!  But I am so glad I decided to try, Mr. Rodgers and I both loved it and it was a fun, creative way to have a veggie side to our Mediterranean Steak Roll Ups!

I found this recipe because I was going through my fridge and shelves, taking stock of what I have that I need to use up.  I found I still had tons of Miso, which was quite expensive so I wanted to make sure I used it to it’s full potential.  I also had curry powder, so I wanted to use that too!  Off to Google I went, to figure out what could be created with these two ingredients!

I stumbled upon misorecipes.com, and found this lovely idea that I ever so slightly adapted.  The creaminess was so comforting, the color was vibrant, the amount of heat was just perfect (just a tiny warmth on your tongue after you slurped it down!), and of course the flavor was lovely.  Mr. Rodgers is pretty crazy about curry.

So, let’s get down to business.  Here’s what you need:

  • 1 Tbsp Coconut Oil or Butter
  • 1 Onion, Diced
  • 3 Cloves Garlic, Minced
  • 4 Med-Lg Carrots, Sliced
  • 1/4 tsp Sea Salt
  • 2 1/2 C Water
  • 1 Can Coconut Milk
  • 2 tsp Curry Powder
  • 2 Tbsp Miso Paste
  • Pepper
  • Tiny Pinch of Cayenne Powder (Or to taste, depending on how much heat you like!)
  • 2 Tbsp Grated Carrot (Optional, I didn’t use this but it’s in the original)

 

And here’s how you do it!!

  1. Melt your coconut oil or butter in your soup pot.  Add your onion and cook about 3 minutes, until beginning to become translucent.  Add garlic and stir in, cooking for about 30 seconds.
  2. Add Carrots and salt and continue to saute for about 2 more minutes.
  3. Dump in the water and coconut milk and stir.  Bring to a boil, then reduce the heat.  Simmer for 20 minutes, until everything is tender.
  4. Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.
  5. CAREFULLY transfer soup (in batches, it should only be about half full.) to a blender and blend until creamy.  Pour into a large bowl until all is blended.
  6. Pour back into pot and cook until heated through.  If you want, stir in the grated carrot, or use it as a garnish.

 

And you’re done!!  Serve warm and enjoy!

Peectures:

photo 2

Chop all your veggies.  Melt your coconut oil or butter in your soup pot, and add the onions.  Cook about 3 minutes, until translucent.  Add garlic, stir, and cook about 30 seconds.  Add carrots and salt, stir, and cook about 2 more minutes.

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Pour in water and coconut milk and stir.  Bring to a boil, reduce heat, and simmer for 20 minutes.

photo 4

Add Pepper, Curry Powder, Miso, and Cayenne.  Simmer for a couple more minutes.

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Yummmmmm.

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Ladle into a pretty bowl or cup and serve!!  Here it is with our Mediterranean Stuffed Steak Rolls.

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Yummy.

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I hope you enjoy this!