Healthy Zucchini Avocado Soup By aseasyasapplepie.com
This light, healthy, and creamy zucchini avocado soup will keep you coming back for more!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons extra virgin olive oil 1 small white onion finely chopped 1 clove garlic minced 2 medium zucchini (680 grams - 1½ pound) cut into cubes 3½ cups (840 ml) vegetable stock low sodium 2 tablespoons thinly sliced mint leaves ½ avocado diced 2 tablespoons fresh lemon juice salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large pan, heat the olive oil. Add the onion and garlic and sauté for about 5 minutes, stirring occasionally with a wooden spoon.
Add the zucchini and sauté for another 5 minutes or until soft and slightly browned.
3 ingredients are all you need for this creamy, sweet avocado ice cream.
Total time:
Yield: 2 Servings
Ingredients: 1 (14-oz) can sweetened condensed milk 1 large/extra large ripe avocado about 7.5 oz weighted whole, peeled and seed removed 2 cups cold heavy cream * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a blender, add avocado and condensed milk. Mix on high speed until smooth and no avocado chunks remain. Pour avocado mixture into a large bowl.
In a mixing bowl of a stand mixer, add cold heavy cream. Whip on high speed with wire whisk attachment until cream become stiff peaks.
Add in 1/3 of the whipped cream to the avocado bowl. Gently fold in the whipped cream until no white streaks remain, but careful not to mix too hard as you want to maintain the air that was whipped in. Repeat with another 1/3 of whipped cream and again with the final 1/3. Pour mixture into a 9 x 5 inch loaf baking pan. Freeze overnight until solid.
This recipe is very delicious, your family will love it very much!
Yield: 2 Servings
Ingredients: 200g chestnut mushrooms 2 tbsp dairy free butter – I used Vitalite 1 clove garlic, grated 1 tsp East End paprika 1/4 tsp East End turmeric 1/4 tsp salt pinch black pepper pinch cayenne pepper 2 avocados * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Firstly slice and peel the avocados, then add the flesh into bowl, mash them with a fork into your desired consistency, and set them aside in the fridge.
Next, finely slice mushrooms and set them aside. Now, place a frying pan onto a medium heat and add the butter, garlic, paprika, turmeric, salt, pepper and cayenne and fry for 1 minute. Then, add the mushrooms and fry them for 4 more minutes. Remove them from the heat when cooked.
Then, add the slices of toast into a toaster to toast. When they are ready, remove the avocado from the fridge and spread it evenly on top of each slice. Then, place a quarter of the mushroom mixture on top of each slice, and serve.
White Cheddar Avocado Mac And Cheese By lifeasastrawberry.com
Easy, creamy avocado mac and cheese with a simple white cheddar avocado pasta sauce.
Total time:
Yield: 4 Servings
Ingredients: FOR THE PASTA : 3/4 lb. pasta (I love cavatappi) FOR THE AVOCADO SAUCE : 2 large avocados, peeled and pitted 1 cup fresh cilantro, plus extra for garnish (optional) 1 clove garlic 2 Tbsp. lime juice salt and pepper to taste * CLICK TO SEE FULL INGREDIENTS *
Instructions:
FOR THE PASTA :
Cook pasta according to recipe or package directions until al dente (I always cook pasta in very salty water – it brings out the flavor of the pasta).
These deviled avocado eggs are an amazing healthy alternative to traditional deviled eggs.
Prep time: Cook time: Total time:
Yield: 3 Servings
Ingredients: 3 hard boiled eggs cut in half 1 large avocado 2 tsp lime juice 1 tsp cilantro Pinch of garlic powder salt and pepper Sprinkle with paprika optional * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Remove the cooked yolks from the hard boiled eggs into a bowl.
Add the avocado to the bowl next.
Then add the remaining ingredients and mash together well with a fork.
Cucumber And Avocado Salad By the-girl-who-ate-everything.com
Cucumber Salad This avocado is a delicious side dish for any dish, it's very delicious!
Prep time: Total time:
Yield: 4 Servings
Ingredients: 2 cucumber, seeded and cubed (see note) 2 firm but ripe avocados, cubed 1/4 cup chopped fresh cilantro 1 clove garlic minced 2 tablespoons minced green onion or sliced red onion 1/4 teaspoon salt pepper to taste 1 tablespoon lemon juice 2 tablespoons lime juice * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large bowl, combine cucumbers, avocados, and cilantro.
In a small bowl, whisk together garlic, salt, pepper, lemon and lime juice. Pour over cucumbers and avocados.
Perfect for breakfast, lunch or dinner this Southwest Avocado Toast has a eggs, avocado and salsa kicking it up a notch with every bite!
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 pieces bread toasted 1 avocado peeled and seeded 2 tsp cilantro plus more for garnish Juice of 1/2 lime 1/4 tsp cayenne powder 1/2 tsp red pepper flakes Salt and pepper 2 eggs scrambled Salsa * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In bowl mix together your avocado, cilantro, lime, cayenne, red pepper flakes and salt and pepper and stir until mashed.
Spread half mixture on each of your pieces of toast.
Top with your scrambled eggs and desired amount of salsa.
Decadent vegan avocado fudge! Perfectly rich, creamy and a healthier option for Valentines day or whenever those chocolate cravings come on strong!
Total time:
Yield: 12 Servings
Ingredients: 1 1 /2 cup vegan chocolate chips (or any if not vegan) ⅔ cup coconut cream (see notes) ½ cup unsweetened cocoa ¾ cup coconut sugar 2 tsp vanilla ½ tsp sea salt 2 large avocados ½ cup chopped walnuts (optional) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Line a 6x6 or comparable size pan with parchment paper (so the fudge doesn't stick).
In a medium saucepan over medium heat add your chocolate chips, coconut cream, unsweetened cocoa, coconut sugar, vanilla and sea salt. Stir frequently until all is melted, silly and smooth. Set aside.
In a food processor or blender, add your avocados and blend until completely. Add in your chocolate sauce and again blend until smooth (have a little taste test!).
This Healthy Avocado Egg Salad is made with simple all natural ingredients and is mayo free. Avocado adds flavor to this creamy classic without the guilt!
Yield: 4 Servings
Ingredients: 8 hard boiled eggs 2 avocados pit and skin removed 1 1/2 tbsp lemon juice 1/3 cup Onion chopped ½ tsp kosher salt Black pepper to taste Bread for serving * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add all ingredients to a bowl and mash and stir to combine.
Cream Cheese And Avocado Wontons Recipe By budgetsavvydiva.com
This recipe is very delicious, your family will love it very much!
Ingredients: 24 Wonton Wrappers 1 Cup of Cheddar Cheese - shredded 2 Avocados 1 Egg 8 oz of Light Cream Cheese 2 Cups of Oil ¼ Cup of Water * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat oil in a skillet
In a bowl - mix together till it is one mixture - cheese, avocados, and cream cheese
Take each wonton - place 2 teaspoons of mixture in each - make a triangle
Avocado Greek Salad with a Greek Salad Dressing is a family favourite side salad served with anything!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: For The Dressing : ¼ cup olive oil 2 tablespoons red wine vinegar 1 teaspoon minced garlic (or 1 large garlic cloves, minced) 2 teaspoons dried oregano (plus extra to serve) 1/4 teaspoon salt For The Salad : 1 large cucumber , halved lengthways and sliced 4 vine ripened tomatoes , cut into wedges * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Whisk together dressing ingredients in jug or jar.
Mix together all of the salad ingredients in a large bowl. Toss with dressing. Season with extra salt ONLY IF NEEDED (depending how salty your feta cheese is). To serve, sprinkle over extra oregano (optional). Serve with chicken, fish, lamb, beef, the options are endless!
Fudgy Avocado Brownies With Avocado Frosting By frugalmomeh.com
These Fudgy Avocado Brownies with Avocado Frosting are an incredible gluten-free healthier brownie for when you want all the flavour without all the sin.
Ingredients: 300 g dark chocolate chopped or chips 2 tbsp Coconut oil 2 medium hass avocados pitted and peeled 1/2 cup honey or maple syrup 1 tsp vanilla extract 3 eggs at room temperature 1/2 cup cocoa powder 1/2 cup less 1 Tbsp. coconut flour * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 400 degrees F.
Line the base and sides of a 9 x 13 in pan with parchment paper, allowing some overhang.
Put the dark chocolate and coconut oil in a bowl set over simmering water, without it touching the water.
Chicken And Avocado Ranch Burritos By damndelicious.net
These come together with just 15 min prep! You can also make this ahead of time and bake right before serving. SO EASY!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks* 1 (1.25-ounce) package taco seasoning 1 tablespoon olive oil 4 burrito-size flour tortillas, 10 inches each 2 avocados, halved, peeled, seeded and diced 1 cup shredded mozzarella cheese 1/4 cup sour cream 1/4 cup Ranch dressing 1/4 cup chopped fresh cilantro leaves * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat olive oil in a large skillet over medium heat. Season chicken thighs with taco seasoning. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
Heat tortillas according to package instructions.
Working one at a time, place chicken, avocado, cheese, sour cream, Ranch and cilantro in the center of each tortilla. Bring the bottom edge of the tortilla tightly over the filling, folding in the sides. Continue rolling until the top of the tortilla is reached. Repeat with remaining tortillas.
Avocado Egg Rolls With Sweet Chili Sauce By savorytooth.com
These avocado egg rolls are fried to crispy perfection and served with a tasty sweet chili sauce. This recipe is vegetarian and a crowd favorite for party appetizers.
Prep time: Cook time: Total time:
Yield: 5 Servings
Ingredients: 10 egg roll wrappers 3 avocados peeled and pitted 1 roma tomato diced 1/2 teaspoon salt 1/4 teaspoon pepper canola oil for frying For the sweet chili sauce : 4 tablespoons sriracha 2 tablespoons white sugar * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
Add canola oil to a large pot until the oil is about 2 inches deep. Turn the burner to medium heat. When the oil temperature reaches 350 F, add the egg rolls in batches. Cook until golden brown, about 3 minutes. Transfer to a paper towel to drain. Slice each egg roll diagonally.
One of our favorite breakfast recipes. They're topped with cheese and so delicious!
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 medium avocado 2 eggs 1 piece bacon cooked and crumbled 1 tbsp low-fat cheese pinch salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat oven to 425.
Begin by cutting the avocado in half and removing the pit.
With a spoon, scoop out some of the avocado so it's a tad bigger than your egg and yolk. Place in a muffin pan to keep the avocado stable while cooking.
Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside.
Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic and thyme and cook until fragrant, about a minute.
Creamy Spinach Artichoke Soup By ecstatichappiness.com
Rich and creamy spinach artichoke soup made with chicken broth, heavy cream, spinach, artichokes, spices, and cream cheese. Perfect for a cold winter's day!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 Tablespoons Butter 1 Onion chopped 4 Garlic Cloves minced (or 3/4 teaspoon Garlic Powder) 1 - 9- ounce pkg. Frozen Chopped Spinach may use 1/2 of pkg. if you so desire 1 teaspoon Salt 1 teaspoon Pepper 3 Tablespoons Flour may delete if you want gluten-free or keto-friendly soup 4 cups Chicken Broth 1 - 14 ounce can Artichoke Hearts drained and roughly chopped * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
Creamy Roasted Cauliflower Soup By cookieandkate.com
This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 large head cauliflower (about 2 pounds), cut into bite-size florets 3 tablespoons extra-virgin olive oil, divided Fine sea salt 1 medium red onion, chopped 2 cloves garlic, pressed or minced 4 cups (32 ounces) vegetable broth 2 tablespoons unsalted butter 1 tablespoon fresh lemon juice, or more if needed Scant ¼ teaspoon ground nutmeg * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
Instant Pot Cabbage Soup With Beef By savorytooth.com
A cozy recipe for Instant Pot cabbage soup with ground beef and tomatoes. Like an unstuffed cabbage roll soup, and the pressure cooker makes it a breeze to cook.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 28 ounce can diced tomatoes 1 pound 90% lean ground beef 1 pound chopped green cabbage (about 5 cups) 4 cups beef stock 1 cup riced cauliflower 1/2 cup diced onions 1/2 cup diced carrots 1 tablespoon olive oil 1 1/2 teaspoons salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add olive oil to coat the bottom of the pot. Add ground beef and cook for a few minutes until browned, breaking it apart as it cooks.
Add onions and carrots. Cook for about 5 minutes to soften, stirring frequently. Turn off the saute mode.
Add tomatoes (including liquid in the can), cabbage, beef stock, cauliflower, oregano, thyme, and salt. Briefly stir together.
Quick and easy beef barley soup recipe, made with simple ingredients in one pot on stovetop. A weeknight meal loaded with Italian seasoning, vegetables, tender beef.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tbsp Butter Unsalted 2 tbsp Oil 1.5 pound Stew meat cubes Or chuck roast (Trimmed of fat and cut into 1 inch cubes) 1 1/3 cup Onion Finely chopped 2 tbsp Garlic Finely minced Salt To taste Pepper To taste 1 tbsp Italian seasoning 1/2 cup Tomato sauce Or crushed tomatoes * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat butter and oil in a large nonstick pot over medium high heat.
Add meat and cook until golden brown..
Then, saute onion, garlic, salt, pepper, Italian seasoning until fragrant.
An easy soup recipe your family will love! It's quick to make and takes little effort. Perfect for those busy weeknights.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 lb ground beef 1 package onion soup mix 1 3/4 cup mixed frozen vegetables 5 cups water 1 28oz can diced tomatoes 1 cup macaroni, uncooked * CLICK TO SEE FULL INGREDIENTS *
Instructions:
In a large soup pot, brown ground beef. Drain fat.
Pour in water, onion soup mix and tomatoes with juice. Simmer for 1 hour on medium low.
Add macaroni and frozen vegetables. Cook 15 minutes longer on medium heat. Serve hot.
Easy Low Carb Broccoli Cheddar Instant Pot Soup By thebigapplemama.com
This recipe is very delicious, your family will love it very much!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 Broccoli medium-large head (cut into florets) or 4 cups 1 medium carrot, matchstick cut. Or shredded carrots will do just fine (no more than ½ cup, see recipe notes below) 1 medium onion, chopped. Sometimes I add two onions, because I love onions in my soup HA! 8 oz cheddar cheese, shredded (2 cups) 1 TBS Oil or butter 3 cups chicken broth 1 and ½ cups half & half, light cream or heavy cream (milk will do to, but may not be as creamy) ¼ tsp nutmeg powder 1 TBS hot sauce (optional) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat oil or butter in the pot, add onions and saute for 5 minutes
Add chicken bouillon, broccoli, carrots, nutmeg
Place on Manual high pressure, sealing position for 4 minutes
Quick and easy one pot lasagna soup recipe made with simple ingredients on stovetop. This 30 minute meal is loaded with noodles, tomatoes, ground beef and cheese.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tbsp Oil 1 pound Ground beef 1 cup Onion Finely chopped 4 cloves Garlic Finely minced 1 tsp Italian seasoning 1 jar Italian pasta sauce 24 oz. jar 8-10 cups Chicken broth Low sodium 1 can Crushed tomatoes 14 oz. can 1 tbsp Vinegar * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat oil in nonstick pot over medium high heat.
Add ground beef, onions, garlic, Italian seasoning and cook until until beef is brown.
Creamy Chicken Tortellini Soup By aspicyperspective.com
Creamy Chicken Tortellini Soup Recipe. A cozy blend of chicken, vegetables, spice, cheese, and tortellini in a thin creamy broth. Lightened-up!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 tablespoon DeLallo Extra Virgin Olive Oil 1 large sweet onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 cups carrots, sliced 4 cloves garlic, minced 1 1/4 pounds boneless skinless chicken breast (2 large breasts) 9 cups chicken broth 8.8 ounces DeLallo Three-Cheese Tortellini Pasta 1/4-1/3 cup heavy cream * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
Add whole raw chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
Crack Chicken Noodle Soup By myincrediblerecipes.com
This recipe is very delicious, your family will love it very much!
Ingredients: 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken) 1 (10.5 oz.) can condensed chicken soup 6 cups low-sodium chicken stock 1 cup whole milk 1/2 cup chopped celery 2 medium carrots, sliced 1 (1 oz.) packet Ranch dressing mix 1 cup crumbled bacon 1 1/2 cups shredded mild cheddar cheese * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
Turn down heat to medium-low and simmer for 20 - 25 minutes.
add noodles and cheese and simmer until noodles are fully cooked.
Comforting, cheesy cauliflower soup that’s easy to make for a weeknight dinner or a quick lunch. This simple cauliflower cheese soup takes only about 40 minutes to make and you will be enjoying this cheesy, creamy, hearty soup.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2.25 lbs head of cauliflower 2 tbsp olive oil 1 Vidalia onion 6 garlic cloves 3 tbsp flour 3.5 cups chicken or vegetable stock 1/4 cup heavy whipping cream 8 oz block sharp white cheddar cheese salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Prepare your veggies first. Dice onion and set aside. Cut cauliflower florets off and discard the bottom part of the stem ( you can use most of the stems in soup). Dice cauliflower onto small pieces. Set it aside as well. Peel garlic to be ready to press.Grate cheese on a large cheese grater and set aside.
Preheat a medium pot over medium heat and add oil.
Creamy Pumpkin Chicken Chili By wholesomelicious.com
Pumpkin Chili has never tasted so good! This comforting bowl of chili makes a delicious fall meal, and is great to serve to guests. Flavored with two different peppers, spices, and a creamy texture everyone will love this variation! Paleo and Whole30 variations also included.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 2 tbsp avocado oil or olive oil 1.5 lbs chicken breast or 3 cups cooked shredded chicken 1 med onion chopped 2 jalapeño peppers chopped remove seeds to make it less spicy 2 poblano peppers chopped 2 tablespoons of chili powder 2 tsp cumin 1/2 teaspoon cayenne pepper 1 tsp sea salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Begin by heating a large pot to medium high heat. Cut your raw chicken breasts in small chunks (or skip this and use pre-cooked chicken). Coat the pot with oil, toss in chicken and cook 3-4 minutes per side or until no longer pink. Set aside. Keep oil in pot (or add more if needed).
Place onion in pot and cook for 3-4 minutes until fragrant. Add both poblano and jalapeño peppers. Cook for another 2-3 minutes until softened.
Add chicken back to the pot. Coat chicken and vegetables with spices and salt. Add tomatoes, pumpkin, green chilis, and chicken broth and heat to medium high stirring for a few minutes to let flavors mix well.
I love this Crock Pot Sloppy Joe Soup recipe! It is not only different from anything I’ve had before, it is easy to make and delicious!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 lb ground beef browned and drained 15 oz can Manwich 10.75 oz can minestrone soup 15 oz can light red kidney beans 15 oz can dark red kidney beans 15 oz can diced tomatoes garlic powder to taste * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Place all your ingredients in your 6-quart crock pot and stir until well combined.
Cover and cook on low for 4-6 hours or high for 2-3 hours.
This rich and Creamy Garlic Mushroom Soup is perfect for fall with it's deep earthy flavors. Serve with crusty bread for dipping!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 lb. baby bella mushrooms ($3.38) 1 Tbsp olive oil ($0.13) 3 cloves garlic, minced ($0.24) Pinch salt & pepper ($0.05) 2 Tbsp butter ($0.26) 1/4 cup all-purpose flour ($0.04) 2 cups vegetable broth* ($0.18) 2 cups water ($0.00) 1/8 tsp dried thyme ($0.02) * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Wash the mushrooms to remove any dirt or debris. Slice half of the mushrooms and roughly chop the other half.
Add the olive oil, mushrooms, garlic, and a pinch of salt and pepper to a soup pot. Sauté the mushrooms over medium heat until they have released all of their moisture, all the liquid has evaporated from the bottom of the pot, and the mushrooms become very dark brown.
Add the butter and flour to the pot. Stir and cook for about two minutes more. The flour and butter will form a thick paste and coat the mushrooms and the bottom of the pot. It's okay for the flour to coat the pot and brown a bit, just don't let it burn.
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won't buy soup in a can again! Ready and on your table in minutes.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 4 tablespoons butter 1 tablespoon oil 2 onions diced 4 cloves garlic minced 1 1/2 pounds (750 g) fresh brown mushrooms sliced 4 teaspoons chopped thyme divided 1/2 cup Marsala wine (any dry red or white wine) 6 tablespoons all-purpose flour 4 cups low sodium chicken broth or stock * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.
Rustic Hungarian Mushroom Soup By montanahappy.com
Rustic Hungarian Mushroom Soup is seriously delicious and it will become a family favorite recipe.
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 3 tablespoons butter 2 cups chopped onions 1 pound fresh mushrooms, sliced (any kind – a mix is the best) 2 teaspoons dried dill weed 1 tablespoon Hungarian paprika 1 tablespoon soy sauce or liquid aminos 2 cups chicken or veggie broth 1 cup milk or plain almond milk 3 tablespoons all-purpose flour * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, liquid aminos (or soy sauce) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread.
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 3 tablespoons oil or butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 1/4 cup flour (or rice flour for gluten free) 2 cups ham broth or chicken broth 2 cups milk * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
Creamy Tomato Tortellini Soup By keyingredient.com
A rich creamy tomato soup with some cheese tortellini to fill your tummy. Parmesan cheese topping adds an extra layer of goodness. Serve with some hot garlic bread!
Total time:
Yield: 4 Servings
Ingredients: 2 whole large cloves garlic, minced 2 tablespoons olive oil 2 (10 3/4 ounce) cans condensed tomato soup 1/4 cup sun dried tomatoes, chopped or 2 tablespoons sun dried tomato paste 2 cups half and half 2 cups chicken stock 1 teaspoon onion powder 1 tablespoon Italian seasoning 1/2 teaspoon salt * CLICK TO SEE FULL INGREDIENTS *
Instructions:
Sauté garlic with olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t burn.
When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock, onion powder, Italian seasoning, salt and pepper. Bring to a simmer.
Once simmering, drop tortellini into the soup. Cook according to the package directions.
