Tag Archives: soup

Instant Pot Spicy Beef Soup

Now that we’re experiencing colder weather, it seems that people are getting sick left and right. We weren’t immune to whichever bug was floating around last week. Otto and I caught our first colds of the season (and his first ever). We dutifully suctioned his passageways and tried to make him as comfortable as possible, while I found solace in menthol, tea, and plenty of rest.

To help clear the congestion, I wanted to make an easy, spicy soup that would help open me up. This soup did the trick. Plus, it’s a one-pot meal and was done within an hour. We know you’ll enjoy this soup in cold weather and hope you don’t need to break it out to fight a cold.

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Creamy Carrot & Parsnip Soup

We may or may not have mentioned before that we enjoy cooking for others as much as we enjoy it for ourselves. We’ve made a habit of cooking food for new parents we know, either by taking over their kitchen for a meal or dropping off batches of food.

One of our neighbors recently had a baby, and they’re similarly focused on eating real food. We did what we do best and took them a batch of this soup after they came home from the hospital. The next day, while out walking our dog, their oldest son ran up to the fence and said, “I really liked your soup!” With eight nieces and nephews, I know how hard it can be to get kids to eat. So, unsolicited praise must mean we did something right!

Just this weekend we made another batch for ourselves, and froze more than half of it. As we look forward to our own baby’s birth in June, we are slowly planning ahead for the inevitable weeks of exhaustion that will follow bringing the baby home. Batch cooking now will save us time and money in the future. We hope you’ll like this soup as much as we and our neighbors do.

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Solyanka

We have had some pretty cold and dreary weather lately, and this kind of weather always causes me to crave soup. This weekend, Brent was eager to experiment with something new. Brent discovered Solyanka, a spicy and sour soup that originates from Russia but is also popular in Germany and former Eastern Block countries.

Solyanka is traditionally prepared in three different varieties: meat, fish, or mushroom. When Brent shared our recipe development with our friend Russ, who you might know as The Domestic Man, his first question was “Meat, fish, or mushroom?” As someone who specializes in recreating traditional recipes, it was no surprise to us that he was already familiar.

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Thanksgiving Leftovers Turkey Pho

It’s the week after Thanksgiving, and we find ourselves with a refrigerator bursting at the seams, as we often do. This year was unique because we spent the whole weekend fighting and slowly recovering from a fairly nasty head cold. We were in and out of fever, but more importantly congested and exhausted for almost a full week.

To try and combat feeling run down, Heather was really hankering for pho. This Vietnamese soup has a reputation for having healing powers (for illness as well as hangover), and is something I’ve never actually experienced at a restaurant. We decided to create our own version of the show Chopped, and make pho with the leftovers in the house and our pantry. We didn’t even go out to find noodles or a noodle replacement, and instead added extra bean sprouts. Feel free to add your favorite noodle of choice.

We made our turkey broth with the carcass of the turkey, 2 Tbsp of apple cider vinegar, a bay leaf, and 1/2 tsp of sea salt. We put the carcass in a stock pot and covered with water and boiled for 16 hours. If this is too much time, or you no longer have your bird, feel free to buy stock from the store—just be sure to read the label!

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Fully Loaded Potato Soup

Fall has arrived, as well as pumpkin-spiced everything, and with it comes cooler weather and earlier sunsets. It didn’t take more than a week to start to feel the change in a big way here in the Washington, DC area. Thankfully, we were mentally prepared to make a hearty soup that would warm our bellies. Ever since the paleo/primal community has relaxed on white potatoes, as well as sweet potatoes, we’ve had to remind ourselves to add them back to our menu.

Fully loaded potatoes are an indulgent side I occasionally had growing up when we went out to eat. Making a fully loaded potato soup was a fun challenge, and it came out great. By adding cauliflower to the recipe, it gave us a lightness that didn’t leave us ready for a nap after a bowl. We also cooked with Daiya cheese for the first time. These cheese shreds are dairy-, lactose-, and casein- free, as well as gluten- and soy-free. If you can’t find or don’t tolerate high-quality dairy, these shreds kicked up the flavor of the soup, and were a great addition—we recommend it. Imagine what you could do with a pizza or nachos inspired recipe (stay tuned). Now, on to the soup…

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