Creamy Broccoli Soup

Creamy Broccoli Soup, a satisfying creamy vegetable soup.

Ingredients:
2 cups water
1/2 tsp onion salt
4 cups broccoli florets
1 cup celery, chopped
1 cup carrots, chopped
1/2 cup yellow onion, chopped
6 Tbsp butter
6 Tbsp flour
3 cups chicken broth, may substitute vegetable broth
2 cups milk
1 Tbsp fresh parsley, minced
1/2 tsp garlic powder

Directions:

1. In a large pot bring water and onion salt to boil and add broccoli, celery and carrots. Bring to a boil, drain and set aside.
2. Saute onions in butter until tender. Stir in flour to form a smooth paste. Slowly add broth and milk, stirring constantly. Bring to a boil, Let boil for 1 minute.
3. Add vegetables and remaining ingredients. Reduce heat, cover and simmer for 30 to 40 minutes until tender.

I like this Creamy Broccoli Soup recipe because most I have seen before it is only broccoli, I like the added texture of the celery and carrots and the added color from the carrots. I usually buy already prepared broccoli florets in a bag for my salads, I enjoying adding broccoli florets to my salads and having it already cut and prepared makes it easy for me to just add to my salads. Well to the reason I brought that fact up=) I found this recipe on the back of the broccoli bag and I tried it and I am very pleased with this recipe. It is hearty enough to have a Souper Supper=} Serve with some fresh crusty bread, if you desire.

*Camala*

Turkey Sausage and Kale Soup

Turkey Sausage and Kale Soup – A delicious, meaty soup.

Ingredients:
1 pound ground turkey sausage (I just remove the casings and crumble the meat in the pan)
1 1/2 tsp crushed red peppers
1 large white onion, diced
4 Tbsp turkey bacon, diced
2 tsp garlic, minced
8 cups chicken broth
3 large potatoes, sliced
2 cups kale

Directions:

1. Saute Italian sausage and crushed red pepper in a large pot. Remove from pan and drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute the onion, bacon and garlic over low-medium heat for approximately 15 minutes or until the onions are soft.
3. Add chicken broth to the pot and heat until it starts to boil.
4. Add the sliced potatoes and kale, cook until soft, about 20 minutes to half an hour.
5. Stir in the sausage, let all heat through and serve. Delicious!

I made this soup as an alternative to my husband’s favorite soup. He loves the Zuppa Toscana soup at Olive Garden, I would make him that soup as close as I could to match the Zuppa Toscana and I like to think I got pretty close:) He loves it, however I decided to try the soup by omitting the heavy cream, hoping to make it a little healthier and he loves this soup just as much. So, now we make this soup instead, it is a very meaty, hearty, delicious soup.

*Camala*

Sweet Potato Vegetable Soup

This soup is colorful, packed with vitamins and very nutritious.

Ingredients:
1 Tbsp olive oil
1 large onion, chopped
2 large stalks celery, chopped
2 1/2 tsp Italian seasoning
salt and pepper to taste
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
2 large sweet potatoes, peeled and chopped
2 large carrots, chopped
1 cup green beans, cut into 1 inch pieces
4 cloves garlic, minced

Directions:

1. Heat olive oil in a soup pot over medium heat.
2. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes.
3. Stir in tomatoes (with the juice), broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; for 1 minute.
4. Reduce heat to low, cover and simmer, stirring occasionally, until vegetables are tender, about 30 minutes. Serve and enjoy.

The sweet potatoes and carrots add a nice sweetness to this chunky, nutritious soup. This is a simple, flavorful soup packed full of vitamins from all the veggies, wonderful for a cold day or when you are sick and need a warm comforting soup.

*Camala*

Creamy Curly Kale and Potato Leek Soup

Creamy Curly Kale and Potato Leek Soup – A wonderful, comforting soup.

Ingredients:
2 Tbsp olive oil
1 bunch leeks, sliced
1 small carrot, sliced
2 large potatoes, quartered and sliced
1 clove garlic, minced
1 tsp turmeric
1 Tbsp flour
4 cups vegetable broth
4 cups curly kale, chopped
1 cup whole milk
1/8 tsp nutmeg
salt and pepper to taste

Directions:

1. Heat the olive oil in a big soup pan over medium heat.
2. Add the leeks, carrot, potatoes, garlic and turmeric. Stir-fry for 5 minutes over medium heat.
3. Sprinkle the flour into the pan and stir until the vegetables are coated in flour. Continue to stir while you add the vegetable broth and bring to a boil, Simmer for 10 minutes.
4. Add the curly kale and simmer, covered for 20 minutes.
5. Add milk, nutmeg, salt and pepper and simmer, covered, 5 more minutes.

This soup is a wonderful, comforting soup with just the right amount of creaminess.

*Camala*