Autumn Carrot Soup Recipe

Hello my lovely friends! I created my own lovely Autumn Carrot soup and I hope you try it out. I love trying out new recipes and this one is super easy.

Ingredients

8 Cups of water

1 Onion

3 Garlic Cloves

1 Veggie cube

6 big carrots cleaned and diced

1/4 tsp celery salt

1/4 tsp garlic salt

1/4 tsp black pepper

1tsp finely grated fresh ginger

2 bay leaves

1tsp balsamic viniger

1/4 tsp coriander powder

1/4 tsp cumin powder

1/2 tsp Tumeric powder

1/4 tsp dry mint

1 tbs brown sugar

1/4 tsp cayenne pepper

1/2 tsp pumpkin oil or any other oil

1/4 cup of bulgar

*lime to garnish if you like.

Directions

Place everything except the bulgar in one pot and cook for 35 min on medium heat.

Turn off stovetop.

Take out the bay leaves.

Blend soup until smooth.

Cook for 20 more min and turn off stovetop.

Add the 1/4 cup of bulgar, stir and cover for 5 min.

Place soup in a bowl and if you like add lime juice on top.

I hope you try this recipe out. It’s delicious and has a kick of heat that is perfect for cold weather. Let me know if you try this recipe out. I added the sugar because my carrots were a bit bitter so feel free to take out the sugar or any other spice you don’t enjoy. I personally love all the spices. Have a lovely day my friends!

@bestdayblogger

Chicken Lemon Veggie Soup Recipe


Ingredients for the chicken stock

10 cups of water

3 Chicken Breasts

( I only use one cup of chicken and save the rest of the chicken for other meals.)

1/2 an onion

2 Bay Leaves 

3 Celery Sticks with the stock

3 Carrots

1 tsp salt

2 Garlic cloves 

Let all the above ingredients slowly simmer for 30 min. 

Strain Stock and pour it back in the pot.

 Let chicken cool before chopping it up

In the chicken stock add

1 1/2 cup chopped celery 

1 cup chopped carrots

1 cup of chopped up chicken

1 tsp salt

1 tsp parley dry flakes

1 chicken cube

1/4 tsp black pepper

Boil for 30 min. Turn heat off.

Add rice and the juice of one lemon and take off heat, stir and cover. 

The rice will cook slowly with the heat that’s in the pot.

It should be ready in 20 min.

Enjoy!


Easy Butternut Squash Soup RECIPE

I can’t go without Butternut Squash soup in October. I love the flavour and the colour and the added bacon, onion and garlic! It’s so delicious and comforting. I’ve come up with a recipe that is a family favourite. I hope you try it out and if you do let me know if you like it.

STEP 1

Peel and Chop

1 Butternut Squash.

STEP 2

On a baking sheet with parchment paper place the seasoned Butternut Squash and two bulbs of garlic.

Seasoning on the butternut squash is: 1tsp salt, 1/4 tsp black pepper, 2 tbs Olive oil, 1/4 tsp fresh thyme.

On the garlic bulbs drizzle olive oil and sprinkle salt.

Roast n 400 degree oven for 30 min.

Take the baking sheet out and let the garlic bulbs cool and squeeze the garlic out. Set aside. 

STEP 3

FRY 

Cut one 1 Pack of bacon into small pieces and fry them until golden brown. Strain the fat in a cup. 

Add bacon bits back in the pan with 1 tbs brown sugar until caramelized. 

Set aside for garnish.

STEP 4

Caramelize one onion on low heat until nice and golden brown.

This will be blended in the soup to give the soup a deep rich sweet taste.

STEP 5

In a pot add the Roasted squash

3 cups of water

2tbs of the bacon fat

The roasted garlic

The caramelized onion

1 chicken cube

Bring it up to a boil and turn it off.

Using a hand blender, blend the ingredients until smooth and creamy. 

Add the candied bacon on top as a garnish

Enjoy!

Carrot Quinoa Ginger Soup – RECIPE

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Ingredients and Instuctions

In a pot add:

8 Cups Water

2 Cups of chopped up Carrots

1  Allspice ball

3 Cloves of Garlic

1 Whole yellow onion

1 tsp salt

1/4 tsp black pepper

1 Vegetable or Chicken bouillon cube

1 tbs Olive Oil

1 tbs Paprika (not spicy)

1 tsp onion powder

1tsp garlic powder

1tsp ginger powder

  1. Boil for 35 min on medium heat and then remove the allspice ball.
  2. I use my hand blender and pureed the ingredients.  I leave some chunks of carrot.
  3. I then add 1 Cup of Quinoa and boil for 15 min.
  4. Take  it off the heat and cover for 5 -10 min and enjoy!

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Goes really well with dried crunchy toast or bread.

If you try this recipe please tweet me! Would love to know how you like it!

Have a beautiful weekend!

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@bestdayblogger

Maria

Cozy Lentil Soup – Recipe

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  LENTIL SOUP RECIPE

This recipe is perfect for Fall!

Ingredients and Instructions

In a pot with 10 Cups of water add:

2 Cups of washed lentils

1/2 Cup Finely Chopped Carrots

1 Onion Finely Chopped

3 Garlic Cloves finely chopped

1/4 Cup of olive oil

2 Bay Leaves

1/2 tsp ginger powder

1 tsp salt

1 tsp black pepper

1 tsp onion powder

boil on medium heat for 30 min

 then add 1/4 cup of tomato paste and 1 bouillon cube

boil for another 15 min and enjoy!

Please let me know if you make this.

tweet me @bestdayblogger

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