Carrot Tahini Soup

Carrot soup is a regular side dish in our family. After making it for so many years, I decided to change things up a little and add tahini. I now don’t make carrot soup without it, because it tastes so much more interesting than a plain carrot soup. A pinch of turmeric gives the soup a nice, bright color, and pistachios add another pop of color and texture while acting as a delicious topping. This recipe makes four servings, so you […]

Chilled Avocado Soup

Avocados are smooth, creamy and incredibly satisfying. What better food to turn into a healthy chilled soup that’s great as an appetizer or a light meal? This recipe is simple, combining the avocado with chicken broth (feel free to sub in veggie broth if you’d like), milk, lime juice, seasoning and just a touch of serrano pepper for a little kick. Chilled Avocado Soup Recipe Ingredients 1 avocado 1/3 serrano pepper 1 cup milk 1 cup chicken broth 1/2 tbsp. […]

Corn Soup with Basil and Leeks

I guess my mind is on the perfectly sweet and delicious corn and basil I keep finding at the farmer’s market, because here’s another crazy delicious recipe taking advantage of this spring bounty. Taking my lead from Serious Eats, here’s a way to whip up a corny, corny soup with lots of deep, rich, and complex flavor in under 30 minutes using your pressure cooker. (I suppose if you didn’t have a pressure cooker you could cook this for about four […]

Fennel Bean Soup

  Fennel is one of my favorite vegetables to cook with, because it is incredibly flavorful. It also adds wonderful flavor to soups. In this soup recipe, I combine chopped fennel with onion, tomatoes, broccoli, kale and white beans. By blending half of the soup and adding it back in, you create a nice, creamy texture. Chop off the fronds and add on top of the soup for an elegant presentation! Fennel Bean Soup Recipe Ingredients 2 tbsp olive oil […]