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Creamy Cauliflower Soup With Rosemary Olive Oil

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Creamy Cauliflower Soup With Rosemary Olive Oil

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Creamy Cauliflower Soup With Rosemary Olive Oil Recipe

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This soup turns a short list of vegan ingredients into a sublimely silky soup Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of…

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This Lentil Spinach Soup with Lemon is a quick and easy one-pot vegetarian meal that is full of unexpected flavor. It's light, nutritious and satisfying with lots of fiber. Serve it over rice for a complete vegan protein. What's not to love?

The winter holidays are loaded with culinary temptations. From party cocktails to comfort food to dessert platters, we're indulging like there's no tomorrow. Around this time of year I often feel the need to clean up my diet a bit. My energy level becomes low; I feel sluggish. Last winter I came across Melissa Clark's recipe for Red Lentil Soup with Lemon and it seemed just the ticket. Using the ingredients I had on hand, I made my own version of this popular soup. The result was a perfect combination of healthy and tasty.

Since last year I have made this soup repeatedly, refining it to suit my taste- using brown lentils, less stock for a thicker soup, and wilting in lots of healthy greens. The result is a simple stew-like lentil soup, richly flavored and full of vitamins. The lemon gives it an unexpected brightness that just sings. My husband, who tends to think lentil soup is boring, was pleasantly surprised. "So much flavor! And it tastes healthy, in a good way."

Suffice it to say, this has become one of our winter staple meals. It's so easy to throw together. I've thickened the broth so it's halfway between a soup and a stew; pour it over white or brown rice for a complete protein and a heartier meal. Enjoy!

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Food Photography and Styling by Kelly Jaggers

Lentil Spinach Soup with Lemon

A light, healthy and flavorful take on lentil soup with spices, greens and fresh lemon juice.

Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.

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Delicious, inspired recipes for your Hanukkah holiday table. Includes appetizers, entrees, sides, and desserts.

Learn to make crispy, flavorful Jewish potato latkes for Hanukkah with potato shreds, schmaltz or vegetable oil, onions, and matzo meal.

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Lentil Spinach Soup with Lemon - Flavorful Recipe

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This Lentil Spinach Soup with Lemon is a quick and easy one-pot vegetarian meal that is full of unexpected flavor. It's light, nutritious and satisfying with lots of fiber. Serve it over rice for a complete vegan protein. What's not to love? The winter holidays are loaded with culinary temptations.

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1 Tbsp Olive Oil
2 containers of MirePoix
1 tsp cumin
1 tsp onion powder
1 tsp kosher salt
1 tsp black ground pepper
2 containers veggie broth
1 package steamed lentils
Fresh parsley, chopped (optional)

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So good and so easy! Season with salt and pepper after each vegetable is added. I found the evaporated milk to be unnecessary.

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This easy Chicken Rice Soup recipe is a healthy soup that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess.
This is one of our favorite homemade Chicken and Rice Soup recipes and has unbelievable flavor and is easy to meal prep and make ahead for a busy week!

I am a big time soup lover, and I love it all!

Minestrone Soup, Stuffed Pepper Soup, Italian Slow Cooker Chicken Noodle Soup or a simple Roasted Tomato Soup - they are all favorites around our place!

The problem is, it's pretty rare that I can find a soup that my kids will enjoy. But something hearty and creamy and loaded with chicken and rice like this one? It always goes down easy! Especially if you have 30 Minute Dinner Rolls or a chunk of crusty bread for dipping ;)

How Do You Make Chicken Soup With Rice From Scratch?

How do you make healthy chicken rice soup from scratch you wonder? This creamy chicken and rice soup is so easy to make. Just stir together, cover, and simmer until the vegetables and the rice are tender. While I love chicken wild rice soup too, I like to use brown rice in this easy chicken and rice soup recipe. Brown rice packs a bit more fiber than white, and it's not quite as labor intensive as wild rice. I think it's the best of both worlds!

Can I Freeze Chicken Rice Soup?

Homemade Chicken Rice Soup freezes perfectly if you follow a few important steps.

Low-fat milk does not freeze well and will separate. Regular evaporated milk would fare better over low fat or skim evaporated milk in this creamy chicken rice soup recipe. If you know you plan to freeze, for an even better result, I recommend using whole milk or even cream as the higher fat content does better when frozen and thawed.

Cool to room temperature, then place in a large freezer bag, seal completely, and lay flat to freeze in a thin layer. This will help the soup to thaw quickly when you need it for dinner!

To thaw, you can submerge the bag in lukewarm water until thawed, then reheat to the desired temperature in the microwave or on the stovetop.

More Chicken Soup Recipes You'll Love

Can I Use Leftover Cooked Chicken?

You can definitely use leftover cooked chicken in this chicken soup recipe. Simply swap it for the fresh chicken breasts and away you go!

Can I Use Leftover Cooked Rice?

You can also use leftover cooked rice to make chicken rice soup if you're looking to clean out the fridge.

You will simply continue with the recipe as written but leave out the rice. Then, at the end when you are thickening the soup, stir in your precooked rice and it will be warmed through in no time.

Chicken Rice Soup

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
REPIN this Delicious Soup Recipes

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This easy Chicken Rice Soup recipe is a healthy soup that's perfect for chilly days! It's loaded with vegetables and brown rice, simmered in chicken broth and finished with a touch of creaminess. This is one of our favorite homemade Chicken and Rice Soup recipes and has unbelievable flavor and is easy to meal prep and make ahead for a busy week!

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Best Grilled Cheese Dippers - Delish.com

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I use one C red lentils and one C green lentils. No cumin seeds, powder works just as well.

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Red Lentil and Carrot Soup with Coconut-Cotromones

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Ingredients

2 cups diced peeled butternut squash

1 small carrot, finely chopped

1 green onion, sliced

1/2 teaspoon ground cumin

1 tablespoon olive oil

2 garlic cloves, minced

2 cups vegetable broth, divided

1 can (14-1/2 ounces) diced tomatoes, undrained

3 ounces cream cheese, cubed

1/4 cup minced fresh basil

1 chipotle pepper in adobo sauce, chopped

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) Mexicorn, drained

2 cups fresh baby spinach

Fresh sage, optional

Directions

In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes. Add garlic; cook 1 minute longer. Add 1-1/2 cups broth; bring to a boil. Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender; cool slightly.

Transfer mixture to a blender; add the tomatoes, cream cheese, basil, chipotle pepper and remaining broth. Cover and process for 1-2 minutes or until smooth.

Return to the saucepan; stir in the beans, corn and spinach. Cook and stir until spinach is wilted and soup is heated through. If desired, sprinkle with fresh sage.

Editor's Note: If garnish is desired, sprinkle butternut squash seeds with 1/8 teaspoon salt. Place on a baking sheet. Bake at 350° for 10-13 minutes or until golden brown.

Nutrition Facts

1-1/3 cups: 279 calories, 9g fat (4g saturated fat), 19mg cholesterol, 1097mg sodium, 43g carbohydrate (12g sugars, 10g fiber), 10g protein.

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2 cups diced peeled butternut squash 1 small carrot, finely chopped 1 green onion, sliced 1/2 teaspoon ground cumin 1 tablespoon olive oil 2 garlic cloves, minced 2 cups vegetable broth, divided 1 can (14-1/2 ounces) diced tomatoes, undrained 3 ounces cream cheese, cubed 1/4 cup minced fresh basil 1 chipotle pepper in adobo sauce, chopped 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) Mexicorn, drained 2 cups fresh baby spinach Fresh sage, optional In a large saucepan, saute the squash, carrot, onion and cumin in oil for 10 minutes.