Howdy! So I have never tasted a corn soup that I actually liked. But I’m a huge fan of corn so I figured I would make my own up and try to fix what I didn’t like in the ones I tried. They were always way too sweet. So I created a recipe with tons of different flavors and it’s more salty savory than sweet. I know you’ll love it. It has meat. Nuff said.
WHAT YOU NEED:
- 1 Medium chopped onion
- 1 Container of fresh mushrooms, chopped
- 2 Cans creamed corn
- 1/2 Can of corn
- 1 Cup water
- 2 Tbsp beef soup mix
- Salt and pepper to taste
- BBQ spice
- Smoked paprika
- Garlic powder
Sauté the chopped onion until translucent and add the chopped mushrooms, cooking on low till completely cooked. I added a little beef mix while cooking it. I actually used a mix of baby bella mushrooms and shiitake mushrooms, but you can use anything you have on hand. Add the water and beef mix or if you have beef stock that works, too. Add the creamed corn and regular corn, plus salt and pepper to taste. I also added a pinch of BBQ spice to the soup for a little smokey flavor. Cook on low for a short time because it doesn’t need to cook just heat up. I added crispy pastrami on top that I fried with smoked paprika, BBQ spice and garlic powder. It really makes the soup, so don’t skimp out on that smokey meat perfection, girl! Perfect combo of creamy smokey meaty perfection that is great for these cold soup-worthy days.
I never actually cooked with leeks before creating this soup recipe and bt-dubs leeks smell amazing!!!
WHAT YOU NEED:
- 2 Leeks
- 7 Yukon potatoes (or more)
- 1/4 Cup fresh parsley
- Vegetable broth (If you don’t have veggie broth you can make your own using any soup mix of your choice. I used a combo of onion soup mix and chicken soup mix)
- 1 Tsp Basil
- 2 Tsp garlic powder
- Salt n Pep
Start by getting the leeks ready. Slice off the tough green part on top and cut the leek lengthwise and wash it thoroughly between the layers. Chop them both up and rinse, again. Sauté the leek in butter or olive oil, until soft. Add broth or water until it is an inch above cooked leek. Then add the chopped potatoes and spices, leaving out the fresh parsley. Bring to a boil, lower heat to medium and cook until potatoes are basically soft, around 25 minutes. Add the parsley and cook for 5-10 minutes. You can serve this chunky, but I blended it slightly so its a thick consistency with a few chunks, as well. This was a really hearty soup that can add a lot to your meal!
This is a super simple, non-dairy, creamy soup that is perfect for the fall weather! And bonus points because it takes no time at all!
Saute 2 medium onions in olive oil until slightly brown. Add 3 chopped zucchinis and saute until they shrink in size and fall apart. Add water basically covering the veggies and the less water you add the thicker it will be. But you can always add more water later so rather add less. Cook on medium-low for about an hour and than blend it all up! Add 1 teaspoon of onion soup mix, 3 teaspoons of consume, and a pinch of salt and pep each. Heat up and serve with garlic bread or toasted croutons and enjoy the cold weather! I love fall!!!
I love split pea soup!!!! So of course I created this delicious recipe for the upcoming Fall season. (fall is my absolute favorite season!!) And it’s vegan!
WHAT YOU NEED:
- 12 oz split peas
- 1 Onion
- 1 Yellow zucchini
- 1 Green zucchini
- 3 carrots
Boil the split peas in loads of water for 5 minutes. Than remove from heat and let sit for over an hour. While the peas soaked, I sautéed a chopped onion until slightly brown and then I added both zucchinis, chopped up. I added 1-2 tbsp of onion soup mix, tons of garlic, everyday spice from Trader Joe’s because it is the bomb.com, salt and pepper (and I added more of the spices later to taste) and water covering the veggies and let it cook until it was soft. I removed the water from the peas, added the veggies with the veggie water to the peas and blended it until smooth. I tried it at this point and added a lot more salt! It literally is one of my favorite soups! Please try it. Thank you.
I have a secret ingredient. Shall I change your life and tell you about it? I really was thinking about saving this incredible soup recipe for my e-book, but I just cant wait to tell you about it and my e-book wont be coming out for a while.
WHAT YOU NEED:
- 5-6 Medium sweet onions
- 1 Zucchini
- 1/4 Cup whole milk
- 3-4 Tbsp Onion soup mix
- Garlic powder, onion powder, everyday spice from Trader Joe’s, salt n pep
Peel and slice the onions thickly, like so.
Saute the onions until translucent and they will shrink in size by a whole lot. Add water until the onions are covered and add the peeled zucchini whole. When the zucchini is cooked through, remove, place in mug and blend with a hand blender. Add the zucchini mush back into the soup and that, my friends, is what gives the onion soup the ultimate creaminess ever! #mindeetip Add the milk and spices and let it cook for a half hour on low. You can cook it for longer, too. I added toasted, cheesy bread on top because it looks fancy and everyone loves that element of surprise when they first break the cheesy surface. Yassssss. Hope you make my restaurant-level, delicious soup! And if you do, please tag me or let me know how it was! ✌🏻😁