SL, I have to remember to get some gnocchi in a grocery order so that I can make that, it looks tasty.



Tonight's soup: Spicy Pumpkin Chicken Corn Chowder
https://boulderlocavore.com/slow-cooker-spicy-pumpkin-chicken-corn-chowder/#comments

Changes I made:
Put in two frozen chicken breasts instead of rotisserie chicken, shredded and returned to the slow cooker once it was cooked through
3-4 cups chicken broth instead of 6
Added bay leaf, minced garlic and a bit of cinnamon
I didn't finish it with cream, just served with plain yogurt

Served with cilantro, green onion, and sriracha as well.  Homemade garlic naan on the side.


I think the potatoes were kind of a weird addition, next time I would substitute with a sweet potato and a few carrots.

That looks really good SL. I'm always on the lookout for a good soup!

I love soup. Unfortunately, my diet is so limited, the only soup I can eat is chicken noodle.

I went searching for a different chicken soup and found this one.

https://www.cookwithcampbells.ca/recipe/easy-chicken-and-gnocchi-soup/

I'm eventually going to try it in my IP.

Looks delicious!

Lentil soup that I made Saturday - uses 2 kinds of lentils, was very popular.

https://eatinginstantly.com/the-best-instant-pot-lentil-soup/

The recipe is written for an instant pot, I did it in a slow cooker.

Things I changed:
I didn't use any oil.
I used chicken broth.
I couldn't find my turmeric, so I left it out, but I did add smoked paprika and some sriracha.
My celery was bad so I chopped up some peeled broccoli stalks instead.

Served with plain yogurt, sliced green onion, chopped cilantro, hot sauce.

I'm glad you raised this Janelle. I've been very into making soup lately; it's so comforting, and a creative way to clean out the fridge.

I've done some butternut squash/cauliflower/tomato soups that are heavenly.

This red lentil is a favorite of DH's. It's pretty close to what I do.

https://www.allrecipes.com/recipe/160051/lentil-soup-with-lemon/

It's been a while since anyone has been in this thread, but I made a good one last week - chicken butternut squash stew.  I'm working on using more long-lasting veggies in case of grocery supply issues.  I cured the squash for storage in this recipe in mid November, and it was good to make this last week.

https://thenaturalnurturer.com/slow-cooker-chicken-butternut-squash-stew/

I'm that person that doesn't follow recipes as written.  For this one, I:
Used the general ratios but didn't really measure anything.
Added minced garlic instead of garlic powder, though I added some roasted garlic powder at the end.
Threw the chicken breasts in directly from the freezer - thin, individually frozen ones, so I wasn't worried about them "danger zoning".
Took a few cups out at the end and whirled it with a stick blender, then stirred that back in to give it more body.
Wilted baby spinach at the end.

And mainly, I changed the whole spice flavor profile.  DSD doesn't like sage much, and this was pretty heavily sage-y.  I've had squash work well with cumin & company, so my main flavor profile was cumin, chipotle powder and smoked paprika.  I think it would be a good base for many flavor profiles.

Whew!  😉

Oh yeah, we'll also be having chicken, potatoes and salad. 

That looks good.  Do you have anything else with it?  Seems light. 

Made this for tomorrow's dinner:

https://www.allrecipes.com/recipe/255024/zucchini-fenchel-suppe-zucchini-and-fennel-soup/

I was in the mood for soup, but felt like switching up the traditional Split Pea that i usually make. This is what I did:

Unconventional Split Pea Soup

2 Tbsps olive oil
2 cups yellow split peas
2 carrots, diced small
2 stalks of celery, diced small
1/2 yellow onion, diced small
2 cloves garlic, minced
2 bay leaves
2 cups chicken broth
4 cups water
1 14 oz. can fire roasted tomatoes
1/2 tsp. Each cumin and coriander
~1 tsp. Paprika
————————————————————
Sauté veggies in 2 TBSPS. Olive oil

Add in Split peas, bay leaves, tomatoes and broth, stir well. Add seasonings.

Bring to a boil, then cover and simmer for 40-45 minutes. Remove bay leaves.

Use immersion blender, or regular blender to blend and thicken.

Extra delicious with a squeeze of fresh lemon juice right before serving.

I just tasted it, and it's delicious.  Probably even better tomorrow.

I made this cold soup today.  I'm posting the original recipe, but I changed it up significantly.

Ingredients

5 cucumbers
1/2 cup chopped parsley Scant 1/2 cup mint
6 scallions, chopped  3 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart pint buttermilk
1 pint yogurt 1 cup Greek Yogurt
Salt and freshly ground pepper

Preparation:

Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, mint, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

Next time I might use all yogurt so it's a little thicker.  I also wouldn't mind a pinch of cayenne in there.  I might add that after it has chilled and the flavors have a chance to blend well. 

Thanks!  This one looks yummy! 

http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html

Adding another so I can find it easily:

http://www.101cookbooks.com/archives/green-soup-with-ginger-recipe.html

I've been using this website lately.

http://www.101cookbooks.com/soups/

Pet peeve: excessive scrolling on so many sites to get to the recipe.