It’s Fall…time for soup!!!

Mmm, spicey ‘tater soup:

http://healinglifestyles.com/index.php/north-african-spicy-potato

It is officially Autumn(Fall) here now and I have been buying up Buttercup Pumpkin while they are cheap so I can have my favourite pumpkin soup on posted on page 3, but i’m not wanting the beautiful fine weather to go away just yet.

Ohhhhhh garlic kale soup, I’m planting my kale this evening. Thanks JK & Dee.

Mmm, don’t be a crab…enjoy some crab bisque instead!

http://www.healinglifestyles.com/index.php/she-crab-bisque

Ooo, Corn with ancho chile sauce soup:

http://healinglifestyles.com/index.php/roasted-corn-soup-with-ancho-chile-sauce

Mmmmmmmm, have the recipe from page 2, my version of Rachael Ray’s mini meatball soup is simmering gently for dinner, the garlic bread is heating on top of the firebox. There are benefits to having Autumn/Winter.

ROASTED CAULIFLOWER SOUP WITH BACON AND THYME

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

2 heads cauliflower (about 4 1/2 pounds total)

1/4 cup olive oil

Kosher salt

1 quart chicken broth (or more for a thinner soup), divided

1 pint half-and-half

2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish

Pinch of white pepper

10 slices apple wood smoked bacon (or 3 slices country ham), minced and cooked

Heat the oven to 400 F. Line a rimmed baking sheet with cooking parchment, or with foil lightly misted with cooking spray.

Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of salt, tossing to coat.

Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets, then roast for another 30 minutes, or until the florets are deeply caramelized and golden.

Transfer the florets to a blender and add 2 cups of the broth. Puree, then add the half-and-half and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, the thyme and white pepper. Taste and adjust seasonings.

The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.

When ready to serve, garnish each bowl with a bit of cooked bacon and a sprig of fresh thyme.

Nutrition information per serving: 340 calories; 240 calories from fat (71 percent of total calories);

This sounds tempting…yum as white chili:

http://news.yahoo.com/light-color-deep-flavor-healthy-white-chili-153554151.html

Slow Cooker Tortilla Soup

Ingredients
4 boneless skinless chicken thighs (1 lb.)
1 can (10 oz.) diced tomatoes and green chiles, undrained
2 carrots, cut diagonally into slices
1 onion, chopped
1 tsp. chili powder
1 tsp. ground cumin
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
4 cups tortilla chips
3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Instructions
PLACE chicken in slow cooker. Add tomatoes, carrots, onions, chili powder, cumin and broth; cover with lid. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
USE slotted spoon to remove chicken from slow cooker; cool slightly. Coarsely chop chicken; return to soup. Stir.
CRUSH chips coarsely; place in 8 soup bowls. Ladle soup into bowls; top with cheese.
Yummers & Easy!

Detox Soup but NOT Cabbage!

Serves 3

1 1/2 teaspoons coconut oil or olive oil
1 sweet onion, diced
3 cloves garlic, minced
3 cups sliced cremini or white button mushrooms (about 8 ounces)
1 cup chopped carrots
2 cups chopped broccoli florets
Fine-grain sea salt and freshly ground black pepper, to taste
1 1/2 to 3 teaspoons grated peeled fresh ginger
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1/8 teaspoon ground cinnamon
5 cups vegetable broth
2 large nori seaweed sheets, cut into 1-inch (2.5-cm) strips (optional)
2 cups (500 mL) torn kale leaves
Fresh lemon juice, for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.

Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.

Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.

Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.

Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO

snap look at that…looks sooo gud. maybe with those tortilla chips even