• Lamb and Parsnip Soup

    Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables

    Ingredients:

    1 lb lamb shoulder or stew meat, cubed

    1 tablespoon olive oil

    1 onion, chopped

    2 garlic cloves, minced

    2 parsnips, peeled and diced

    2 carrots, diced

    1 potato, peeled and cubed

    1 stalk celery, sliced

    6 cups lamb or vegetable broth

    1 teaspoon dried rosemary

    1/2 teaspoon dried thyme

    Salt and black pepper to taste

    Fresh parsley, for garnish

    Directions:

    In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.

    In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant.

    Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally.

    Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well.

    Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

    Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
    Kcal: 390 kcal | Servings: 6 servings

    #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen

    Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
    Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
    Like
    Love
    Wow
    3
    · 0 التعليقات ·0 المشاركات ·51كيلو بايت مشاهدة
  • Seafood and Coconut Milk Soup

    Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime

    Ingredients:

    1 tablespoon coconut oil

    1 small onion, finely chopped

    2 cloves garlic, minced

    1 tablespoon fresh ginger, grated

    1 stalk lemongrass, bruised and chopped

    2 teaspoons red curry paste (optional for spice)

    1 can (13.5 oz) full-fat coconut milk

    2 cups seafood or vegetable broth

    1 tablespoon fish sauce

    Juice of 1 lime

    1/2 pound shrimp, peeled and deveined

    1/2 pound white fish (like cod or tilapia), cut into chunks

    1/2 cup calamari rings (optional)

    1/2 cup mushrooms, sliced

    Salt to taste

    Fresh cilantro or Thai basil for garnish

    Lime wedges for serving

    Directions:

    In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant.

    Stir in red curry paste (if using) and cook for another minute.

    Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer.

    Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes.

    Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes.

    Taste and season with salt as needed. Remove lemongrass pieces before serving.

    Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #coconutmilsoup #seafoodsoup #asiansoup #thaiinspired #healthysouprecipe #paleofriendly #dairyfreegoodness #shrimprecipes #onepotmeals #comfortbowl #cleaneating #brothbasedsoup #cozysoups #spicyseafood #simpledinners #coconutmilkrecipes #glutenfreesoup #seafoodlover #lightmeals #weeknightdinner

    Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.
    Seafood and Coconut Milk Soup Fragrant Coconut Milk Seafood Soup with Lemongrass and Lime Ingredients: 1 tablespoon coconut oil 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 stalk lemongrass, bruised and chopped 2 teaspoons red curry paste (optional for spice) 1 can (13.5 oz) full-fat coconut milk 2 cups seafood or vegetable broth 1 tablespoon fish sauce Juice of 1 lime 1/2 pound shrimp, peeled and deveined 1/2 pound white fish (like cod or tilapia), cut into chunks 1/2 cup calamari rings (optional) 1/2 cup mushrooms, sliced Salt to taste Fresh cilantro or Thai basil for garnish Lime wedges for serving Directions: In a large pot, heat the coconut oil over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté for 2–3 minutes until fragrant. Stir in red curry paste (if using) and cook for another minute. Pour in the coconut milk and broth. Stir to combine and bring to a gentle simmer. Add fish sauce, lime juice, and mushrooms. Simmer for 5 minutes. Gently add the shrimp, white fish, and calamari. Simmer until the seafood is cooked through, about 5–7 minutes. Taste and season with salt as needed. Remove lemongrass pieces before serving. Ladle into bowls and top with fresh herbs. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #coconutmilsoup #seafoodsoup #asiansoup #thaiinspired #healthysouprecipe #paleofriendly #dairyfreegoodness #shrimprecipes #onepotmeals #comfortbowl #cleaneating #brothbasedsoup #cozysoups #spicyseafood #simpledinners #coconutmilkrecipes #glutenfreesoup #seafoodlover #lightmeals #weeknightdinner Soothing, creamy, and full of ocean flavor This Seafood and Coconut Milk Soup is your one-way ticket to tropical comfort.
    Like
    Love
    Wow
    3
    · 0 التعليقات ·0 المشاركات ·52كيلو بايت مشاهدة
  • Salmon Chowder

    Creamy Salmon Chowder with Potatoes, Corn, and Fresh Dill

    Ingredients:

    2 tablespoons butter

    1 tablespoon olive oil

    1 small onion, finely chopped

    2 cloves garlic, minced

    2 medium potatoes, peeled and diced

    1 celery stalk, diced

    1 large carrot, diced

    1/2 cup corn kernels (fresh or frozen)

    2 tablespoons all-purpose flour

    3 cups seafood stock (or chicken/vegetable broth)

    1 cup whole milk

    1/2 cup heavy cream

    1/2 pound cooked salmon (fresh, canned, or smoked), flaked

    1 tablespoon chopped fresh dill

    Salt and black pepper, to taste

    Optional: lemon wedges, extra dill, or chopped chives for garnish

    Directions:

    In a large pot, heat butter and olive oil over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes.

    Add potatoes, celery, and carrot. Cook for 5–6 minutes, stirring occasionally.

    Stir in the flour and cook for 1–2 minutes to form a roux.

    Slowly whisk in the broth, ensuring the mixture stays smooth. Bring to a gentle simmer.

    Add corn and continue simmering for 10–12 minutes, or until vegetables are tender.

    Reduce heat and stir in milk, cream, and flaked salmon. Heat through gently—do not boil.

    Season with salt, pepper, and fresh dill. Simmer for another 2–3 minutes.

    Serve hot with crusty bread and garnish as desired.

    Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

    Kcal: 310 kcal | Servings: 4 servings

    #salmonchowder #creamyfishsoup #comfortfoodbowl #seafoodlovers #salmonrecipes #heartyandhealthy #fishchowder #homemadechowder #chowderseason #easyweeknightdinner #potatofishsoup #dillandcream #souprecipe #autumncomfort #coastalcooking #soupforthesoul #flavorfulfish #onepotmeals #seafoodcomfort #nourishingdinner

    Dive into creamy comfort! This Salmon Chowder is hearty, flavorful, and loaded with tender veggies and rich salmon goodness.
    Salmon Chowder Creamy Salmon Chowder with Potatoes, Corn, and Fresh Dill Ingredients: 2 tablespoons butter 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 2 medium potatoes, peeled and diced 1 celery stalk, diced 1 large carrot, diced 1/2 cup corn kernels (fresh or frozen) 2 tablespoons all-purpose flour 3 cups seafood stock (or chicken/vegetable broth) 1 cup whole milk 1/2 cup heavy cream 1/2 pound cooked salmon (fresh, canned, or smoked), flaked 1 tablespoon chopped fresh dill Salt and black pepper, to taste Optional: lemon wedges, extra dill, or chopped chives for garnish Directions: In a large pot, heat butter and olive oil over medium heat. Sauté onion and garlic until translucent, about 3–4 minutes. Add potatoes, celery, and carrot. Cook for 5–6 minutes, stirring occasionally. Stir in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the broth, ensuring the mixture stays smooth. Bring to a gentle simmer. Add corn and continue simmering for 10–12 minutes, or until vegetables are tender. Reduce heat and stir in milk, cream, and flaked salmon. Heat through gently—do not boil. Season with salt, pepper, and fresh dill. Simmer for another 2–3 minutes. Serve hot with crusty bread and garnish as desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 310 kcal | Servings: 4 servings #salmonchowder #creamyfishsoup #comfortfoodbowl #seafoodlovers #salmonrecipes #heartyandhealthy #fishchowder #homemadechowder #chowderseason #easyweeknightdinner #potatofishsoup #dillandcream #souprecipe #autumncomfort #coastalcooking #soupforthesoul #flavorfulfish #onepotmeals #seafoodcomfort #nourishingdinner Dive into creamy comfort! This Salmon Chowder is hearty, flavorful, and loaded with tender veggies and rich salmon goodness.
    Like
    Love
    Wow
    3
    · 0 التعليقات ·0 المشاركات ·51كيلو بايت مشاهدة
  • Sardine Soup

    Rustic Mediterranean Sardine Soup with Garlic, Tomato, and Herbs

    Ingredients:

    2 tablespoons olive oil

    1 small onion, finely chopped

    3 cloves garlic, minced

    1 carrot, diced

    1 celery stalk, diced

    1 large tomato, chopped (or 1 cup canned diced tomatoes)

    3 cups vegetable or fish broth

    1 can (4 oz) sardines in olive oil (boneless preferred), drained

    1 bay leaf

    1/2 teaspoon dried thyme

    1/4 teaspoon chili flakes (optional)

    Salt and pepper, to taste

    2 tablespoons chopped parsley or cilantro

    Juice of half a lemon

    Directions:

    Heat olive oil in a pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5–7 minutes.

    Add chopped tomato and cook until it breaks down, about 3 minutes.

    Pour in the broth, add bay leaf, thyme, and chili flakes (if using). Simmer for 10 minutes.

    Gently add sardines and cook for another 5 minutes, breaking them slightly into the soup.

    Remove bay leaf. Season with salt, pepper, lemon juice, and fresh herbs.

    Serve hot with crusty bread or a wedge of lemon.

    Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

    Kcal: 220 kcal | Servings: 3–4 servings

    #sardinesoup #mediterraneansoup #rusticmeals #cannedfishrecipes #quicklunchideas #souprecipe #sardinelove #easyfishsoup #herbygoodness #budgetfriendlymeals #fishsoupmagic #healthycomfortfood #garlicandtomsoup #oceaninspired #lightlunchideas #easyweeknightmeals #omega3boost #sardinebroth #lemonysoup #onepotmeals

    Don’t underestimate sardines! This rustic Sardine Soup is a flavor-packed, budget-friendly bowl of coastal comfort.
    Sardine Soup Rustic Mediterranean Sardine Soup with Garlic, Tomato, and Herbs Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced 1 large tomato, chopped (or 1 cup canned diced tomatoes) 3 cups vegetable or fish broth 1 can (4 oz) sardines in olive oil (boneless preferred), drained 1 bay leaf 1/2 teaspoon dried thyme 1/4 teaspoon chili flakes (optional) Salt and pepper, to taste 2 tablespoons chopped parsley or cilantro Juice of half a lemon Directions: Heat olive oil in a pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5–7 minutes. Add chopped tomato and cook until it breaks down, about 3 minutes. Pour in the broth, add bay leaf, thyme, and chili flakes (if using). Simmer for 10 minutes. Gently add sardines and cook for another 5 minutes, breaking them slightly into the soup. Remove bay leaf. Season with salt, pepper, lemon juice, and fresh herbs. Serve hot with crusty bread or a wedge of lemon. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 220 kcal | Servings: 3–4 servings #sardinesoup #mediterraneansoup #rusticmeals #cannedfishrecipes #quicklunchideas #souprecipe #sardinelove #easyfishsoup #herbygoodness #budgetfriendlymeals #fishsoupmagic #healthycomfortfood #garlicandtomsoup #oceaninspired #lightlunchideas #easyweeknightmeals #omega3boost #sardinebroth #lemonysoup #onepotmeals Don’t underestimate sardines! This rustic Sardine Soup is a flavor-packed, budget-friendly bowl of coastal comfort.
    Like
    Love
    Wow
    3
    · 0 التعليقات ·0 المشاركات ·51كيلو بايت مشاهدة
  • Beetroot and Carrot Soup

    Vibrant Beet & Carrot Soup with Ginger and Citrus

    Ingredients:

    1 tbsp olive oil

    1 onion, chopped

    2 garlic cloves, minced

    1 tsp fresh ginger, grated

    3 medium carrots, peeled and chopped

    2 medium beetroots, peeled and chopped

    1 medium potato, peeled and diced

    750ml vegetable stock

    Juice of 1 orange

    Salt and black pepper to taste

    Plain yogurt or crème fraîche, for garnish (optional)

    Fresh herbs (parsley or dill), for garnish

    Directions:

    Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.

    Add the garlic and ginger, and cook for 1 minute until fragrant.

    Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally.

    Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft.

    Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth.

    Stir in the orange juice and season with salt and pepper to taste.

    Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired.

    Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
    Kcal: 180 kcal | Servings: 4 servings

    #beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy

    Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!
    Beetroot and Carrot Soup Vibrant Beet & Carrot Soup with Ginger and Citrus Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp fresh ginger, grated 3 medium carrots, peeled and chopped 2 medium beetroots, peeled and chopped 1 medium potato, peeled and diced 750ml vegetable stock Juice of 1 orange Salt and black pepper to taste Plain yogurt or crème fraîche, for garnish (optional) Fresh herbs (parsley or dill), for garnish Directions: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and ginger, and cook for 1 minute until fragrant. Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft. Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth. Stir in the orange juice and season with salt and pepper to taste. Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 180 kcal | Servings: 4 servings #beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!
    Like
    Love
    Wow
    3
    · 0 التعليقات ·0 المشاركات ·48كيلو بايت مشاهدة
الصفحات المعززة