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A delicious autumn and winter vegetarian soup, both dairy and gluten-free, this tasty and warming soulful soup will heat up your cold toes from your autumn hikes and snow shoveling in the winter. Super easy to make and a family favorite. Bonus, Soup freezes really well.
I invented this recipe on a very cold winter's day, when our garden squash (Red Kuri, to be precise) were in need of using up. The meal needed to be hearty and filling, and use up the freaking squash surplus, without being spicy, as the kids object to spicy at the moment. I pulled together four or five recipes from Pinterest, added a few things, subtracted a few others, and actually remembered, for once, to write the whole thing down. It has become a family favorite, and now we're eagerly awaiting our next squash harvest!
This is an absolute standard recipe in my kitchen, I make it at least once a week. You can combine potatoes with whatever veggies you have - it’s always a great combination of shapes, colors and flavors. Together with a dip and a green salad this is a quick tasty dish.