Cabbage Soup Recipe – Meat Cabbage Soup Recipe – Keto Cabbage Soup Recipe

Ingredients

  • 2 Tbsp oil
  • 1lb ground beef
  • 1lb pork sausage
  • 1 small onion, chopped
  • 4-5 garlic cloves, chopped
  • 1 15oz can diced tomato
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 tsp cumin
  • 1 tsp red chili flakes
  • 6-7 cups cabbage, shredded or chopped
  • 4 cups beef broth
  • Salt & pepper to taste

Instructions

Crockpot method

  1. Heat the oi in a pan over medium high heat and sauté onion and garlic till onion gets translucent. Add in ground beef and pork sausage. Cook for 4-5 minutes, breaking the meat with a spatula till the meat is no longer pink.
  2. Add browned meat into slightly greased crockpot. Add in all the herbs and spices, salt, pepper along with diced tomatoes. Combine well. Add in beef broth and top with shredded cabbage. 
  3. Close the lid and cook for 4-5 hours on high or 7-8 hours on slow.

Instant pot method

  1. Put the instant pot on Saute mode and wait till its hot. Heat oil and sauté onion and garlic for a couple of minutes, till onion is soft and translucent. Add in meats and sauté for 4-5 minutes, breaking with a spatula, till meat is no longer pink. Add in all the rest of the ingredients.
  2. Close the lid, set the valve to sealing and cook on high pressure for 20 minutes. Once the cook time ends, allow the steam to naturally release for 5-10 minutes. Once all the steam is released, open the lid and serve hot.

Stovetop method

  1. Heat oil in soup pot on medium high heat and sauté onion and garlic. After 2-3 minutes, stir in meats and cook for 4-5 minutes till they become brown.
  2. Add in spices and herbs along with diced tomatoes. Combine well. Add in broth, salt, pepper and cabbage and stir well. Bring it to a boil. Reduce heat to medium low and simmer for 25-30 minutes, till cabbage is soft and tender.

This delicious recipe and photos were created by GypsyPlate.com, we simply shared it. Check them out for more great ideas!

Vegan Pea And Asparagus Soup Recipe – Vegan Soup Recipe – How To Make Vegan Pea Soup

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

  • 2 tablespoons canola or olive oil
  • 3 garlic cloves, minced
  • 1/4 cup leek, thinly sliced
  • 1/2 fennel bulb, sliced
  • 4 cups vegetable broth
  • 3 cups water
  • 1 bunch asparagus
  • 1 lb. green peas, thawed if using frozen
  • 1/2 bunch fresh parsley, plus more for garnish
  • good quality extra-virgin olive oil, for drizzling

Instructions

  1. In a medium sized pot, heat oil. Once shimmering and hot, add minced garlic, leeks, and fennel. Cook until fragrant and translucent on medium-low heat.
  2. Add vegetable broth and water, bring to a boil.
  3. Once boiling, add asparagus and cook until soft and tender. Add peas and cook for an additional 5 minutes.
  4. Turn off heat and add parsley.
  5. Transfer to blender. Puree on high speed until smooth.
  6. Return to pot and keep on low heat until ready to serve.
  7. Finish with olive oil, course black pepper, and chopped parsley.

This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Check them out for more great ideas!

Broccoli Sweet Potato Soup Recipe – Sweet Potato Broccoli Soup – Sweet Potato Soup Recipe

Prep: 15 mins – Total: 45 mins

Ingredients

  • 1tablespoon olive oil 
  • 1large onion, chopped (1 cup) 
  • 1leek, cut in half lengthwise, rinsed, sliced thinly 
  • 3 1/2cups vegetable broth or reduced-sodium chicken broth 
  • 3medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups) 
  • 1medium apple, peeled, cored, cut into 1-inch pieces 
  • 2cups chopped fresh broccoli florets 
  • 1tablespoon water 
  • 6tablespoons reduced-fat sour cream 
  • 1/2medium apple, cut into 12 thin slices 

Directions

  1. In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
  2. Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
  3. In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
  4. Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it. Check them out for more great ideas.

Carrot Soup with Chermoula

Prep: 15 mins – Cook: 30 mins – Total 45 mins

Ingredients

  • 2 tablspoon olive oil ( or butter)
  • 1 lbs scrubbed carrots- cut into 1/2 inch disks
  • ½ a large onion- diced ( 1 cup)
  • 4 garlic cloves-smashed
  • 1 1/2 tsp cumin seeds
  • 4 cups chicken or veggie stock
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/4 tsp white pepper
  • 2 teaspoons honey or maple syrup
  • ¼ cup yogurt or sour cream ( or vegan yogurt or sour cream)

Chermoula:

  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon coriander seeds, toasted
  • 1 cup cilantro
  • 1/2 cup Italian parsley ( or sub more cilantro)
  • 1 teaspoon fresh ginger
  • 1 teaspoon fresh thyme (optional)
  • 2 garlic cloves
  • ½ cup olive oil
  • Zest from 1/2 lemon ( about 1 tsp)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon chili flakes -or more for spicier
  • 1/4 teaspoon salt

Instructions

  1. In a heavy bottom pot, saute onion, cumin seeds and smashed garlic in oil, on medium high heat until golden and tender, about 5-6 minutes, stirring often.
  2. Add carrots, chicken stock, salt, white pepper, bay leaves and bring to a vigorous simmer. Cover and simmer on med low heat for 20 minutes or until carrots are easily pierced with the tip of a knife. Let cool slightly.
  3. Make the Chermoula: Toast the spices in dry skillet over medium until fragrant and golden. Place all ingredients in a food processor and pulse until combined into a paste, but not too smooth. Set aside in a bowl.
  4. Blend the soup using an immersion blender or in small batches in a blender until silky smooth.
  5. Place back in the pot and stir in sour cream and maple syrup. Adjust salt and spice level. (Keeping in mind Chermoula will add a LOT of flavor.) Keep warm on low heat until serving.
  6. Divide among bowls, and add a spoonful of chermoula, swirling it in a circle. Add more yogurt or sour cream if you like.

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Cauliflower Curried Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

  • 2 tablespoons olive oil, coconut oil or ghee
  • 1 onion, rough chopped
  • 1 medium-large apple, (gala, honey crisp) rough chopped (and please don’t leave this out!)
  • 4–5 garlic cloves, rough chopped
  • 1 1/2 tablespoons fresh ginger, rough chopped
  • 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
  • 2 1/2 cups veggie broth (or use water and 2 bullion cubes)
  • 2 teaspoon yellow curry powder
  • 1 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • 3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
  • a squeeze of lime (tablespoon) or orange juice is nice too.

Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.

Instructions

  1. Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
  2. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
  3. Puree until very smooth- either using an immersion blender or blender (in batches).
  4. Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
  5. Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Toasted Hazelnut & Parsnip Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

  • 3 tablespoons oil or butter
  • one onion, diced ( see instructions in notes, if roasting)
  • 6 garlic cloves, rough chopped
  • 1 tablespoon thyme (or 1 tsp dried thyme)
  • 1/4 th of an apple, sliced
  • 1 lbs parsnips, washed and sliced to 1/2 inch thick disks
  • 4 cups stock- veggie or chicken
  • salt to taste
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon white pepper
  • 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)

Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.

Instructions

Stovetop version:  ( see notes for roasted version) 

  1. Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
  2. Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
  3. Turn heat off and puree either using an immersion blender or regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
  4. Whisk in the cardamom and white pepper, add the cream. Taste and adjust the saltand spices to your liking.
  5. Serve in bowls with crushed toasted haselnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!