Y’all, the number of DMs I received when I shared in my Instagram stories as I made this soup last week was insane! It seems like a lot of people love curry as much as I do, and this creamy sweet potato curry soup is. so. good. It also takes less than 20 minutes to…
soup
Loaded Cauliflower Baked Potato Soup (Instant Pot)
When the weather drops down below freezing, the only thing that seems to hit the spot is something warm and comforting. Baked Potato Soup from Panera, while delicious, isn’t exactly macro-friendly. So, I set out to make my own lightened up version. In this recipe, we’re swapping half of the white baking potatoes for pureed…
Easy No-Tortilla Soup
You know those cool days when all you want to do is curl up with a hot bowl of soup, but all you have in your house is frozen chicken and Lean Cuisines? Well, that was this week in our house. And I’ve learned to keep our pantry stocked with soup basics for weeks just…
Leftover Soup
One of our goals for this year {I stray from using the word “resolution” – more on that another time} was to cook more at home. With our hectic travel schedules and late nights at the office, it became all too easy to pick up Chipotle or pre-made meals from Central Market on the way home. The food was healthy enough, but our sodium intake was soaring and not having food in the house when we were home led us to rely a little too heavily on sugary snacks and protein bars on the weekend.
The one downside of all that cooking – we inevitably have some leftover vegetables in the fridge, canned goods that we accidentally bought two of, and meat in the freezer that we keep forgetting is there. Enter leftover soup. It’s a standard base made of things we typically have in the pantry, mixed with extras from meals earlier that week. Each ladle {I ate 2 per meal} was 3f/17c/12p for our version, which included added veggies and pasta.