Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick's Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she's a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that's not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

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Turkey Meatball Spinach Tortellini Soup

This easy, kid-friendly soup is a great way to warm up on a cold winter night. One large bowl is under 300 calories and is very satisfying.

I love turkey meatballs in my soup. Spaghetti and meatball soup is a regular in my home because my kids love it! I also love making tortellini soup – Spinach Tortellini en Brodo is a winter favorite of mine. This recipe combines the best of both soups and my family loved it. I hope yours does too!

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Cauliflower Watercress Soup

Cold winter nights call for hot soup. We were hit with a snow storm yesterday, and we're expecting another tonight. After shoveling myself out of my parking spot and coming in from the cold last night, this soup hit the spot. It's healthy and light, with a creamy texture from the cauliflower that's perfect served with a crispy whole grain piece of bread and a drizzle of olive oil on top, yet it's light enough to serve with a sandwich or a first course.

This recipe was inspired from someone who tweeted me the idea to add watercress to my Dad's cauliflower soup. Such a great way to incorporate watercress into soup which is considered a superfood. It's rich in fiber, anti-oxidants, vitamin C, beta-carotene, folate, potassium, calcium, phosphorous and iron and adds a bright green color to this soup.


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Three Cheese Tortellini and Mushroom Soup

I'm working on my manuscript edits this week for my upcoming cookbook, so I thought I would share this delicious soup from the archives!

This is one delicious bowl of soup! Warm and satisfying, with tortellini in every bite. Top this with some fresh shaved Parmigiano Reggiano and you'll experience a wonderful unami taste sensation.

Soup is the perfect one pot meal. Vegetarians can swap out the chicken broth for vegetable broth (also perfect for Meatless Mondays). Using the rind from the Parmigiano Reggiano cheese is optional, but if you have it I recommend using it, it adds so much depth and flavor.

And a little nutritional tidbit about mushrooms, courtesy of registered dietician, Heather K Jones. This veggie has achieved superfood status and with good reason. It’s loaded with important vitamins and minerals, including heart-protecting copper, B vitamins and antioxidants. These fabulous fungus come in a lot of different varieties and are very versatile. 

Heather has generously offered to provide nutritional tidbits on lots of the fruits and vegetables I use in my future recipes. Call me a geek, but I love knowing what I'm eating is not only delicious, but is benefiting my health as well.

I'm sure most of you know I am currently working on my first cookbook, but I'm not sure if you all know that Heather K Jones is working with me on this book. Heather is a great asset to Skinnytaste and has written and contributed to many books for Self, Prevention, Good Housekeeping, and more. She is my go-to person when I have a nutritional question and has posted some great articles on Skinny Bits including The Skinny On Sweeteners. 

For those of you who don't like mushrooms, you can certainly swap them for a vegetable you like, or try this Spinach Tortellini en Brodo recipe. Enjoy!


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Chicken Pot Pie Soup

The taste of chicken pot pie, in a soup!

It's a blizzard here today and I'm snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you'll be inspired to make it this week for your family, trust me you'll be glad you did!

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. If you want to get fancy, you can serve this in hollowed out bread bowls or serve it with cut-out baked pie crust (extra points), but I often make them with these Easy Garlic Cheddar Biscuits.

This recipe requires cooked chicken breast. If you have raw chicken, poach 3 breasts in water for 15 minutes, then remove and dice into bite-sized pieces. This soup is super filling! One cup fills me up, but if you want a larger serving, I posted nutritional info for a larger bowl as well.

Leftovers make a great lunch!!

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Chicken and Lentil Soup

This delicious, hearty lentil soup made with chicken, cilantro, cumin and spices is perfect for warming your belly on those cold winter nights. What's more, it's easy to make, economical and very satisfying.

I was in the mood for this last night so I thought it would be a great time to update the photos. I've slightly modified the original recipe which I posted back in 2009, but the results are just as good.

I've been making this soup for years, my family loves it – including my four year old (to my surprise)! It makes a big pot which means plenty of leftovers for lunch. It freezes well and can be reheated with a little water if it gets too thick.

Lentils were actually the first legumes I liked as a kid. My mom would me a similar soup with carrots and celery and since I was picky – she usually pureed mine. I love preparing them because they cook so much quicker than dried beans, and a small amount goes a long way. They are high in protein, Vitamin B, folate and soluble fiber and have twice as much iron as other legumes. You can easily cut this recipe in half or freeze left-overs for lunch which is what I like to do. Chicken breast would work in place of thighs if you prefer white meat. Ground annato (also known as achiote) is commonly used in Latin cuisine, it's used mostly to add color and adds a subtle flavor, but if you can't find it paprika would work instead.

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Dad's Creamy Cauliflower Soup

We're getting some cold weather here in New York for Autumn, temperatures are in the thirties – a perfect day for soup. This recipe is an oldie but goodie, one I make quite often and grew up eating as a kid and since I was making it today, I thought I would highlight it for those of you who haven't tried it.

Both my parents loved to cook and no doubt that has rubbed off on my brother and I. My Dad's style of cooking was very different from my Mom's since he was born in Prague, Czech and she was born in Colombia. As you can imagine, the meals we group up with were pretty eclectic, but one of the simplest recipes my Dad made was this soup.

As a kid, we had a cup of homemade soup almost every night before dinner. I wasn't always happy about this, because believe it or not, I was pretty picky. But on the night's we had this soup, I never complained. 

My father lost his vision a few years ago, so sadly he no longer cooks. But thankfully he is still with us, and I've been trying to learn some of the dishes he once cooked. This one is EASY, only 5 ingredients and you have yourself a warm, delicious bowl of soup that is so light you can serve this as a first course for dinner or with a half sandwich for lunch.

There is no cream added, the silky texture is simply from pureeing it.  Dad used water and chicken bouillon which I often do (I use Better Than Bouillon) but here I used chicken broth instead; use whatever works for you. Sometimes I add some diced carrots, or even celery – there are no rules here.

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Stuffed Pepper Soup

Bell peppers, chopped tomatoes and lean ground beef are simmered in broth with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!

I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first posted this recipe back in 2011 and it's been a huge hit with everyone, including both of my kids –  they just loved it! I decided to make a pot this weekend and gave this a photo makeover.

This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it's a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!

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Chicken Shiitake and Wild Rice Soup

Chicken, wild rice and mushrooms are combined in this rich and hearty soup – the perfect Fall comfort food.

We love this soup in my house, I originally posted this a few years ago and it's become a staple in my home on chilly nights. I've tinkered with the original recipe so if you have an older printout, you may need to reprint this one. The photo also needed a serious make-over because I was still working when I first posted this in 2011, and I probably took the photo the next day.

It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream. The beauty of this soup is you really don't need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it's just delicious (my husband loves it!)

For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can't find that brand, you could use Rice a Roni Long Grain and Wild Rice.

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Creamy Corn Soup with Queso Fresco and Cilantro

I love this soup, and this is the perfect time of year to make it with summer corn at it's sweetest! The temperatures we were having last week were in the high nineties and soup was the last thing on my mind. But finally we are back in the eighties, and a bowl of soup is always comforting to me.

Inspired from a Colombian soup called Crema De Mazorca from the Andean region of Colombia, this soup is sweet and creamy, made with fresh summer corn. I didn't use any cream, instead it's simmered in low fat milk and thickened with a potato, once pureed it's thick and velvety. Then I finished it with some crumbled queso fresco and fresh cilantro with gives it that sweet-savory finish that we love in my home!

If you can't find queso fresco in your area, try another salty cheese like cotija, ricotta salata or a mild feta.

Sure, you could probably make this from frozen corn, but I don't think it would taste nearly as good so for best results, make this with fresh corn while it's in season. This is a great meatless soup, perfect for vegetarians and it also happens to be gluten free!

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Creamy Chicken and Mushroom Soup

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this simple savory soup that takes less than 30 minutes from start to finish!

This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. I like to have that as a first course since it's such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories, and 3 Weight Watchers points, you could easily serve this with a salad or half sandwich on the side.

I did some Spring shopping at Target a few weeks ago and couldn't pass up these pretty, inexpensive beaded bowls and dishes from the Threshold Beaded Collection. I love using white bowls and dishes to plate my food. I find food always looks prettiest on a white dish, and since we eat with our eyes, I usually have fun at dinner time and try to style our plates. Also a great tip if you like to photograph your meals.

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Corned Beef and Cabbage Soup

It's a cold snowy March day, perfect for this soup! Cabbage, potatoes, bell pepper and aromatics simmered on the stove with corned beef create this wonderful one pot meal. A fun twist on a Classic Irish dish!

I thought this was a great way to enjoy corned beef and incorporating lots of vegetables. A few notes: I purchased a 2 1/2 lb piece or corned beef brisket. After I trimmed all the fat off it was 2 lbs. I boiled all the beef in the soup which shrunk to 18 oz, but only used half (9 oz cooked) of the corned beef in the soup and used the other half in another recipe.

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Crock Pot Picante Chicken and Black Bean Soup

If you love a slow cooker recipe that requires no pre-cooking, then you'll love this spicy black bean soup. Spicy black bean and chicken soup with tomatoes, chiles, peppers and spices is delicious served with cool avocado and a touch of sour cream. Top it with cilantro for freshness and your taste buds will want to do a mariachi dance.

This month I asked my facebook fans what kind of recipes they wanted to see more of in 2013 and Slow Cooker recipes topped the charts! Second place was main dish meals, so I've been keeping my slow cooker on my counter and have been keeping my promise!

I must confess, it's harder to develop recipes in the crock pot. First, I have to wait at least 4 hours to find out if it's even good and second, not everything works out as imagined. Take this recipe for example, first attempt went right in the trash. Not the first time I dumped a crock pot creation in the trash but one things for sure, they all had onions in the recipe.

I first made this with sauteed onions and there is no doubt in my mind it ruined the soup. Something about onions and crock pots just don't work together, and this is not the first time. Second attempt I did everything the same but replaced the onions with onion powder and it was perfect, delicious, even. Even better for all of you because there's no pre-cooking anything, so it's easy!

This makes a nice amount of soup, perfect for freezing and reheating for a second night, or for lunch on the go. I love this topped with avocado and sour cream to mellow the heat, but it would also be great with a little cheese on top why not!

It's mildly spicy, not over the top. If you want it milder you can leave the ancho chile powder out. I pureed one of the cans of beans to thicken the soup, and left the second can whole for texture. Next time I may even add some sweet corn! A filling, wholesome, high-fiber meal for only 300 calories, or Weight Watchers 6 points plus. Freezer friendly, and gluten-free.

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Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Creamy white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined so I quickly fixed that and turned this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.


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Pressure Cooker Split Pea Soup with Ham

When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it's a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.

This soup is also my favorite way to use up leftover ham or a ham bone. It's super easy, but not always super quick... unless you use a pressure cooker! 

Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I've been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it's quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.

When making soups and stews in the pressure cooker, very little  liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it's place if you prefer.

A few notes: Today is my 3rd day doing the Holiday Runner's Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner's World). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?

By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

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Turkey Pot Pie Soup

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn't do too much damage to your waistline.

I spent Thanksgiving at my Mom's house, she wouldn't have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I'll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Some other suggestions for Thanksgiving leftovers, Baked Turkey Croquettes are a great way to use up mashed potatoes and turkey, Leftover Turkey Noodle Soup of course is always a classic, Leftover Parmesan Mashed Potato Patties are delicious and simple, and why not at a Latin flair to your leftover turkey and make Skinny Turkey Cuban Sandwiches.

Have a great weekend!
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Roasted Pumpkin Sage Soup

Pumpkin season is in full swing, and this pumpkin soup is the perfect first course for any meal. Use a hollowed out pumpkin as a bowl for a beautiful presentation.

The aroma of roasted pumpkins and sage smells like everything I love about Thanksgiving – warmth, comfort, family and friends. 

If you can't find sugar or pumpkin pie pumpkins, acorn squash or butternut would work fine it it's place. This soup can be made ahead and reheated when ready to serve.

I went pumpkin picking a few weeks ago and and had so many sugar pumpkins, I knew I was going to use some as bowls. Wouldn't this be beautiful on your Thanksgiving table! Completely optional, but if you want to do this, look for small pumpkins, about 2-1/4 to 2-1/2 lbs, otherwise your bowls will hold too much soup.  To make the bowls, I followed this method only I roasted them 15 minutes longer. You can do this a day ahead, then heat in the oven before serving to keep your soup warm. I actually washed mine after using and they still look good.


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Kale and Potato Soup with Turkey Sausage

A hearty soup made with kale, potatoes, carrots, and sausage.

I'm feeling a bit under the weather this week. It seems I caught a cold from my toddler who just entered Pre-K. Along with her projects, crafts, and books, she's been taking home a new cold each week (lucky me!)

Right now hot tea and soup are on the menu. I thought I would make something from the archives that I haven't made in a while, something with lots of vitamins and antioxidants to help me kick this cold.

So I made this soup, which really hit the spot. It's a meal in a bowl and kale is one of the healthiest vegetables around, high in vitamins K, A and C with both antioxidant and anti-inflammatory benefits.

This soup will taste as good as the sausage you purchase, so be sure to find an Italian turkey or chicken sausage that you like, either would work. If you want this a little spicy, you can certainly use a hot sausage instead. Vegetarians could swap the sausage for soyrizo and vegetable broth.

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Low Fat Creamy Mushroom Soup

A velvety mushroom soup that is low in fat, yet rich in flavor. Perfect for lunch with a sandwich on the side, or makes a lovely first course for dinner.

I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Most of those photos are pretty bad, so I am slowly re-shooting them. The photo just didn't do this soup justice - it's so flavorful and light at the same time, even my teen who could care less about eating "light" often requests this.

And, it's so simple to make, the shitake mushrooms give this soup incredible flavor, I wouldn't substitute them. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth.

Enjoy!

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Beef Barley Soup

 

A hearty bowl of soup made with carrots, celery, onions, lean beef and pearl barley.

When I was a kid, we had soup for dinner almost every night. Sometimes we had a bowl as a first course, and other times as a main dish. I wasn't always very happy about this, because believe it or not I was a very picky kid. But when my Mom served Beef Barley, I never complained.

This soup is perfect for the cooler evenings as we head into Fall. It's a one pot meal that's really simple to make, but it takes a little over an hour for the meat to get tender, so keep that in mind if you're pressed for time. The pressure cooker is perfect to speed this up, I've also included instructions if you own one.

I wasn't sure what my toddler would think, but I fed it to her anyway and to my surprise she ate it. Leftovers only get better and make a great lunches; this also freezes great if you want to make freezer meals for the month. To make this soup gluten-free, you can sub the barley for quinoa.

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