I have been a vegetarian for about two-and-a-half years, and I am always game to try a new dish (meat-free of course). Soups, in particular, have always been a favorite meal of mine, and I get excited when I find new vegetarian recipes in cooking magazines, on the menu at restaurants, or in the aisle at the grocery store. Who doesn’t love warm, flavorful, colorful soup at the end of a long day?! Continue reading
When the temperatures dip below freezing, there’s a tradition in my family to have a soup night. This originated with my mom, who on cold nights would make tomato, potato and minestrone soups in very large pots. We’d feast for days, and it was the perfect addition to a warm blanket and PJ’s on those rather chilly evenings.
After this recent cold spell, I decided to take it on myself to bring soup night to my apartment. I always thought I’d had the best tomato soup that had ever been made… until I stumbled on Jelly Toast’s Roasted Tomato Soup and Garlic Croutons recipe.
As with every tomato soup you have to have fresh herbs, tomato puree and a good amount of garlic, but the ingredient that helps Jelly Toast’s tomato soup stand out is the slow-roasted tomato halves. You have to trust me, you need to take the time to follow her instructions and roast the tomatoes yourself. It really makes all the difference, and the store bought ones in the can don’t have nearly the flavor.
In under an hour, you can have a rustic tasting tomato soup and even top it off with home-baked garlic croutons. To finish off the recipe right, you can add a grilled cheese to dip in your soup. Then just sit down, bundle up and enjoy the comfort you get from this instant anytime classic.
Who could say no to Baked Potato Soup? Not me. When I saw this recipe from Barefeet In The Kitchen, I was all about making some as quickly as possible! The recipe is shockingly simple to execute and incredibly delicious to eat. I found that it’s best served right away (not that any food is really good after letting it sit around anyway) and definitely filling enough to be a meal in itself.
As I talked about over on my blog, I am well and truly throwing myself into the standard January diet. I think it’s going well, I know 2 weeks in is a little early to be claiming this but my snug work trousers are fitting more comfortably and I don’t feel too deprived.
I think what is helping this year has been giving up on ideals of perfection. In the past I have inflicted celebrity inspired diet and fitness regimes on myself, no carbs, no treats, early morning workouts (and the rest, has anyone tried this juice? it tastes like a cup full of swamp!), and when they fail within a few days I would berate myself on my lack of commitment. Continue reading