Recipe Round Up: Soup

Soup’s on this week at Cronometer HQ! Spring is right around the corner so we figured to honour winter we would give you one last taste of our favourite season! Check out these delicious bowls of goodness (and their nutrition data) and curl up one last time this winter.

Keto

Thick and hearty. Ketogenic and delicious.

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Most soups are pretty weak in my opinion but this one is thick and hearty. Perfect for a packed lunch! Warm up anywhere and you're set!! #danksoups #warm #delicious #goodtothelastdrop #ketosoups #ketoguideforbeginners prep time 5 mins/cook time 25 mins/total time 30 mins INGREDIENTS 2 tbsp olive oil or butter 1/4 cup chopped onion 2 cloves garlic 1/2 tsp salt 1/8 tsp black pepper 1 tsp pesto sauce — optional 1/2 tsp dried oregano 1 tsp dried basil 1 tbsp tomato paste — optional 10 tomatoes, skinned, seeded and chopped — or two 14.5 oz cans of peeled tomatoes 1 tsp honey, sugar or erythritol — optional 3 cups water 1/3 cup heavy cream 2/3 cup feta cheese — crumbled INSTRUCTIONS Heat olive oil (butter) over medium heat in a large pot (Dutch Oven). Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add tomatoes, salt, pepper, pesto (optional), oregano, basil, tomato paste and water. Bring to a boil, then reduce to a simmer. Add sweetener. Cook on medium heat for 20 minutes, until the tomatoes are tender and cooker. Using an immersion blender, blend until smooth. Add the cream and feta cheese. Cook for 1 more minute. Add more salt if needed. Serve warm. https://cookinglsl.com/easy-tomato-feta-soup-recipe-low-calorie-low-carb-keto/

A post shared by Alec Fairchild (@fairchildtribe) on Dec 16, 2018 at 12:10am PST

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Gluten Free

This ten minute, one pot recipe is gluten free and vegan! It stores perfectly so you can make it for dinner tonight and eat it for lunch tomorrow! Yummy. Efficient.

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It might be in the 70s again today but I’m still loving soup this time of year! This 10 minute vegan black bean soup is seriously the easiest lunch or dinner recipe! This 10 minute one pot recipe is almost as easy as opening a can of soup but it’s packed with much more flavor and you get to control the ingredients! Here’s what you will need: – Organic black beans, cooked (either from a can or cooked ahead of time) – Fire roasted tomatoes, crushed – Red onion – Vegetable broth – Chili powder – Garlic powder – Cumin – Salt Simply sauté the red onion for 2 minutes. Add the rest of the ingredients and bring to gentle boil in a covered pot. Blend up about 1/4 of the soup (I used my @mealthy immersion blender in the pot – just 4 quick 1 second pulses) Stir the blended soup together and serve hot! Also if you don’t eat beans you could totally make this with cooked beef or ground turkey (about 1/2 pound) and add 1 tsp arrowroot flour to help thicken! What toppings would you add to this soup? I love cilantro and maybe some sliced 🥑avocado! Get the full recipe in link @bites_of_wellness https://bitesofwellness.com/10-minute-vegan-black-bean-soup/ . . . #souprecipe #onepotmeal #onepotmeals #onepotcooking #glutenfreesoup #veganmealprep #dairyfreerecipes #dairyfreesoup #glutenfreeveganfood #blackbeansoup #veganblackbeansoup #weeknightmeals #weeknightmeal #10minutemeal #tiuvegan #tiuvegetarian #bbgfood #tiumeals

A post shared by Samantha Rowland (@bites_of_wellness) on Feb 6, 2019 at 5:38am PST

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Vegetarian

Don’t let the name fool you – Moroccan Chickpea and Sweet Potato Soup with Zatar Pitta Chips might sound like a mouthful (we definitely want a mouthful, or maybe 25) – but this 15 minute vegetarian soup is equal parts easy and delicious.

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Moroccan Chickpea and Sweet Potato Soup with Zatar Pitta Crisps. Well that’s a pretentious name for a 15 minute vegan soup and some shop bought pittas which are halved, sprinkled with Zatar and olive oil then toasted for 5 minutes. When did I become so Cheffy?! 😂 this meat free Monday offering packs a punch and without sounding like a broken record, make a batch of it so that you have leftovers for lunch during the week or for the freezer. INGREDIENTS for 4-6 For the soup: 1 onion 10cm ginger peeled and roughly chopped 3 garlic cloves Bunch fresh coriander 1 tsp ground cinnamon 2 tsp ground cumin 2 tsp ground coriander 1 tbsp olive oil 2 cans chopped tomatoes or passata 2 cans chickpeas drained 500g sweet potatoes peeled and cubed (approx 2cm sq) 1 litre vegetable stock 100g frozen edamame Beans Juice of a lemon Fresh coriander For the Zatar Pitta Crisps 6 pitta breads 2 tsp Zatar 1 garlic clove Olive oil Whizz together the onion, garlic, ginger, coriander and olive oil in a blender or bullet and add to a pan on a medium heat. Soften and colour the mix before adding the dried spices. Add the chopped tomatoes, sweet potatoes, stock and chickpeas. Season and simmer for 5-10 minutes. Half the pittas so you that you have 2 thin disks from each pitta. Swipe the garlic clove twice on each piece of bread. Sprinkle with the Zatar and drizzle with olive oil and place on a baking sheet. Put in a hot oven or under the grill for 3-5 minutes keeping a close eye as they’ll burn quickly. Serve the soup with fresh coriander and the pittas. #moroccansoup #chickpeas #sweetpotato #edanamebeans #soup #soing #souprecipe #coriander #springrecipes #warmerclimates #foodie #foodinspiration #dinnerinspiration #meatfreemonday #veganrecipes #vegansoup #vegetarianrecipes #vegetariansoup #vegansoup #fiveaday #15minutemeals #pittabread #zatar #yum #instafood

A post shared by Anna Stanford🥗 (@annasfamilykitchen) on Mar 17, 2019 at 11:00pm PDT

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Vegan

Of all the soups we found on Instagram #vegansoup was the most popular hashtag used. This one won us over because pumpkin is loaded with micronutrients… and it is conveniently our favourite colour 😉

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Creamy pumpkin soup. Make a big batch for dinner and have the leftovers for lunch the next day / By @nm_meiyee⁣⁣ ⁣⁣ Ingredients:⁣⁣ ⁣ 1kg pumpkin, skin and seeds removed, chopped⁣⁣ 1 onion roughly chopped⁣⁣ 1 potato, peeled and diced⁣⁣ 2 cloves garlic crushed⁣⁣ 2 cups vegetable broth ⁣⁣ Salt and pepper to taste ⁣⁣ ½ cup coconut cream⁣⁣ Salt and pepper to taste ⁣⁣ ⁣⁣ Instructions:⁣⁣ ⁣⁣ Place all ingredients, except coconut cream, in a large pot or saucepan. Bring to a simmer over medium heat until pumpkin and potato are tender. Remove from heat, add the coconut cream and stir through. ⁣⁣ ⁣⁣ Allow soup to cool slightly. Transfer the soup to a blender and puree until smooth. Add salt or pepper to taste and serve with toppings (optional).⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣ #vegansoup #vegandinner #vegandinnerideas #veganonabudget #easyveganrecipes #easyveganrecipeideas #easyrecipes #mealprep #veganmealprep #eatmoreplants #plantbasedrecipes #letscookvegan #wholefoodplantbased #forksoverknives

A post shared by Easy Vegan Recipe Ideas (@easyveganrecipeideas) on Mar 19, 2019 at 11:29am PDT

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