Cauliflower, Ham and Cheddar Soup

Filed Under (Soups, Supper) by Lisa on 11-09-2010

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Cauliflower is one of those vegetables that I tend to only like served raw with dip, or in some form of soup. Since we have had a whole head of cauliflower in the fridge for over a week, I decided it was time to make something with it. I found a recipe for a cauliflower soup online at that seemed like it would be really good, so I gave it a try. I altered the recipe quite a bit.

My cauliflower soup turned out very well. It makes about 5 large servings. It’s a simple soup, that delights the taste buds.

Here is the recipe.

Cauliflower, Ham and Cheddar Soup (inspired by allrecipes)

1 tbsp olive oil
1 chopped onion (I used red onion)
2 vegetable bullion cubes prepared according to package (I added 4 cups of water for 2 cubes)
3 more cups water
4 cups chopped cauliflower
1 cup cooked ham chopped
4 medium potatoes diced
1 ½ cup low fat cheddar cheese grated
1 ½ tbsp dried parsley
Black pepper
Garlic powder
1 garlic clove diced

In a large pot heat the olive oil. Add the onion and diced garlic clove. Brown. Add the diced potato and cauliflower. Season with salt, black pepper, and garlic powder to taste. Continue to cook about 10-15 minutes. Add the prepared vegetable bullion cubes (I used 4 cups water to prepare them, and 3 additional cups in the soup for a total of 7 cups of water). Add addition garlic powder, and black pepper, and cook for 1-2 hours. Pour half of the soup into a blander and puree. Pour the pureed soup back into the pot and continue to cook. Add the chopped ham and parsley. Cook for another 20-30 minutes. Remove from heat. Add the grated cheddar cheese. Stir until the cheese has melted into the soup. Serve immediately.

Pea Soup for Dinner

Filed Under (Soups, Supper) by Lisa on 26-05-2010

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Yesterday was another cold and rainy day. When it came to dinner I defiantly wanted something warm. I decided I wanted some soup for dinner. I had been thinking about making pea soup for some time, but I had never made it before so I was always a bit hesitant to give it a try. My mom is the queen of pea soup making. Her pea soup always turns out well. It is nice and thick and the peas are completely dissolved. The ham gives it that traditional pea soup taste that only pea soup has. I wanted my soup to be just a good as hers so I got her to give me the recipe. Of course once again her pea soup recipe is another recipe that she has never written down, so she gave me the recipe verbally while I was making it.

My pea soup turned out really well, but it wasn’t as thick as hers usually is. I think it’s because we didn’t quite have enough split pea’s (she usually puts in 1 cup and I had a fair bit less then that) so next time I make it I will definitely be adding more peas to it. I also added perhaps a wee bit too much water to the soup initially. However my mom said to fill the pot ¾ full, but then she later said 2/3 full might have been better. This is the reason I really prefer written recipes. However after making this pea soup (and taking notes as I made it) I know have a recipe for it, to follow next time. My pea soup was still very yummy, hearty and warm. Perfect for the cold weather we had.

Here is the recipe

Mom’s Pea Soup
Serves 4-5

1- 1 ½ cups dried split peas
1 white onion
Deli ham
2 carrots
3 medium sized potatoes
2-3 stalks celery
½ cup lentils
½ cup barley
1 tsp salt
black pepper (to taste)
1 bay leaf
a dash allspice
a dash ground cloves

Fill a large pot about 2/3 full of water (use more water for a thinner soup). Bring water to boil. Add dried peas. Reduce heat once boiling to medium heat (as long as the bubbling continues. The peas need to boil for about 2 hours to dissolve). Dice the onion, and add it to the pot. Dice the potatoes, celery, and carrots, and add to the pot. Chop the ham to desired size pieces and add it to the pot. Add the salt, black pepper, cloves, allspice and bay leaf. Continue to boil on medium heat until 2 hours has elapsed from the time the peas were added. Once the two hours is up, add the barley and lentils (they don’t taste as good if cooked very long), and continue to boil for 30 minutes. Serve immediately.

Pumpkin Turkey Chili

Filed Under (Soups, Supper) by Lisa on 10-04-2010

Yesterday I was having one of those days where I had no idea what to make for dinner. I was browsing some blogs for ideas, and I came across an interesting recipe on Love and Olive Oil’s blog for pumpkin turkey chili. Since we still have quite a bit of pumpkin in the freezer from last fall, I decided I would give their recipe a try. I changed it quite a bit to suit the ingredients that I had on hand. Here is my adapted version of their recipe.

My pumpkin turkey turned out very well. It was warm and zesty but not so spicy that I needed to extinguish my mouth. I served it with some garlic cheese bread. I will defiantly be making this recipe again. Thanks Love and Olive Oil for posting the recipe.

Pumpkin Turkey Chili
Adapted from Love and Olive Oil via  Serious Eats originally posted on Erin’s Food Files
Makes about 6 large servings

Olive oil
2 large onions
1 red bell pepper
4 medium sized potatoes
1 can Italian stewed tomatoes
3 cloves garlic
1-2 lbs lean ground turkey
1 can chili style beans (14.5 oz)
2 cups pumpkin pieces
1 ½ tbsp chili powder
1 ½ tbsp Chinese 4 spices (cumin, cinnamon, cloves, ginger)
½ tsp salt and a few shakes
½ tsp pepper and a few shakes
2-3 tbsp dried cilantro
Garlic powder a few shakes
1 vegetable bullion cube prepared according to package (I used 2 cups of water with it)

In a large pot heat the olive oil (enough to coat the bottom). Add the ground turkey and brown. Meanwhile prepare all the vegetables (mince or dice). Add the chopped onion and minced garlic to the browned turkey and cook for a few minutes. Season with a couple shakes of garlic powder, salt, and pepper. Now add the red pepper, and ½ of the cut up potato. Cook for several minutes stirring occasionally. Add the beans, and stewed tomatoes. Prepare the vegetable bullion cube in 2 cups of water. In a blender add the other ½ of the chopped potatoes, the vegetable bullion water and all the pumpkin pieces and puree. Add the pureed mixture to the pot and continue to cook. Add more water if you think the chili is too thick. Season with all spices and herbs to taste. Simmer for 40 minutes  to one hour. Serve warm.

My First Minestrone Soup

Filed Under (Soups, Supper) by Lisa on 27-03-2010

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A couple days ago it was a cold, rainy and miserable day. Since it was so gloomy outside I thought it was the perfect day for soup. I wanted to make a soup that was new and different, something that I had not made before. I searched for some recipes online, and decided on a Minestrone Soup recipe that caught my eye. As usual I changed the recipe quite a bit to suit my tastes.

This was my first time ever making a Minestrone Soup. It turned out fabulous! It was very hearty and healthy. The only thing I would change about my soup next time I make it would be to add more water. I used approximately 3 ½  cups of water which made my soup quite thick. However my soup leftovers turned into stew or a pasta salad since almost all the liquid was absorbed by the pasta or just evaporated. They were still delicious, but not quite the soup I had planned to eat the next day for lunch.

I served my soup with some grilled cheese sandwiches, which were actually made on a waffle iron since we don’t have a grill. They were oh so yummy.

Here is my adapted recipe (from all recipes)

Minestrone Soup

2 medium carrots
2 cups chopped cabbage
2 ribs celery
4 cloves garlic
Olive oil (enough to coat the bottom of the pot)
1 vegetable bouillon cube prepared according to package
About 1.5 cups water (or more to make the soup thinner)
1 can tomato soup with one can water
2 (14.5 oz) cans Italian stewed tomatoes
1 cup fresh spinach
1 cup cooked pasta (I used bowtie)
Garlic powder (to taste)
Salt (to taste)
Pepper (to taste)
Basil (to taste)
Parsley (to taste)
Oregano (to taste)

Prepare all vegetables (cut or dice to desired size). On medium heat place a large pot with oil. Cook the onion and garlic cloves (diced) until lightly browned. Add the carrots, cabbage, celery and cook for several minutes (at  least 10). Add the stewed Italian tomatoes, tomato soup, water, salt, pepper, garlic powder, and cook on medium to low heat for about 20 minutes. Add the already cooked pasta, the herbs and fresh spinach, and heat thoroughly (about 5 minutes). Enjoy

Zesty Tomato Vegetable Soup

Filed Under (Soups, Supper) by Lisa on 09-01-2010

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This afternoon I decided I was going to make some bread. I found a recipe for dill bread that sounded really appealing to me in a vegetarian cookbook. I set out to make it, but decided as usual I was going to morph the recipe. Normally my morphing works out okay or really well, but I made a pretty big mistake with this recipe. I decided to use 3.7 cups of whole wheat flour, and 3.7 cups of white flour, instead of using 7.5 cups of white flour (with no brown flour). White flour really does absorb a lot more fluid then brown flour. Anyways adding a lot more flour did save my bread in the end. My bread turned out to be super yummy despite the near miss in the mixing bowl.



Since it was nearly time to start dinner by the time my bread was done, I decided to make some soup for supper. I took a risk and didn’t use a recipe to create my soup. I went with a tomato soup base, and added tons of vegetables to it. The result was a superb spicy soup.

The bread complemented the soup well. I also made a green salad to serve on the side.

Here is my soup recipe.

Zesty Tomato Vegetable Soup
*makes 5-6 servings

2 large onions
4 cloves garlic
2 red bell peppers
6-7 large carrots
Dried basil (to taste)
Dried parsley (to taste)
Dried oregano (to taste)
¼ – ½ tsp Salt
Black pepper (to taste)
2-3 pinches Cayenne pepper
1 vegetable bouillon cube prepared according to package (I added 2  cups water to my cube)
Thyme (to taste)
Paprika (to taste)
¼ tsp white sugar
Olive oil
2 284 ml cans tomato soup
Serve with sour cream if desired

In a large pot place the olive oil (enough to coat the bottom). Prepare vegetables (cut to desired size pieces or mince) On medium heat add the onions and garlic and cook until lightly browned. Now add the red pepper, carrots, and all spices and herbs (to taste) and cook for several minutes (I cooked these for at least 6 minutes). Boil a large amount water. Prepare the vegetable bouillon cube according to the package directions. Add it to the vegetables and bring to a boil. Boil for about 10 minutes. Now add both cans of tomato soup. Add one can of water for each can of tomato soup. Stir occasionally. Cook on medium to high heat for about 30-40 minutes. Enjoy. Serve with sour cream if desired (to tone down the spice).

Here is my dinner feast.





Cauliflower, Cheddar and Parmesan Soup

Filed Under (Cooking, Lunch, Soups, Supper) by Lisa on 22-02-2009

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This evening I was in the mood for soup. Since we had quite a bit of cauliflower  in the house I thought I would find a recipe for cauliflower soup. I searched for a recipe and found one that seemed appealing on this website:

I morphed the recipe greatly.

The soup turned out super yummy. It makes quite a big pot of soup. Enough for about 6 very large servings.

Cauliflower, Cheddar and Parmesan Soup

olive oil

2-3 white onions (diced)

1-2 stalks celery (diced)

2 cloves garlic (diced)

5 medium sized pealed potatoes

½-1 head cauliflower

2 vegetable bullion packages (made according to box)

4 cups boiling water





garlic powder



cheddar cheese (grated)

parmesan cheese (grated fresh)

Prepare all vegetables. In a large pot coat the bottom with olive oil. On medium heat place the onions and garlic in the pot. Brown. Add the celery. Cook for several minutes. Now add the potato. Prepare the vegetable bullion according to box directions (I used ¾ cup water for each package of bullion). Add your prepared vegetable bullion mixture to the cooking vegetables. Cook the vegetables for 10-12 minutes. Add all the spices and herbs (be generous with these especially the salt). Now add the cauliflower. Cook for 10-15 minutes. Pour the vegetable mixture into a blender or food processor. Whiz for a few seconds. Then place back in pot. Do this until all the soup has been in the blender (I used a separate pot to pour my blended soup into). Once all the soup is blended on low heat add the cheeses continue to stir until melted. Sample the soup. If it is zesty enough serve if not add more of the same spices and cook for several more minutes.

I served this soup with some home made tortilla chips, and some fresh vegtables.

Enjoy J

Broccoli and Cheese Soup

Filed Under (Soups, Supper) by Lisa on 18-02-2009

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This afternoon I decided I was in the mood for soup. I searched the internet for a recipe, that seemed appealing. I found one for broccoli and cheese soup. I changed the recipe quite a bit. Here is my version, and a link to the original one. (the original recipe)

The soup was a household hit! There were no left-overs.

Broccoli and Cheese Soup

1 lb fresh broccoli

Fresh grated cheddar

3 medium-large sized potatoes

2 white onions

1-2 garlic cloves

2 packages of vegetable stock (made according to package directions)

3 cups water ( and 2/3 cup water for each package of vegetable stock)

Olive oil



Parsley (dried flakes)

1 tsp white sugar

Prepare all vegetables (peal and chop). Place the oil in a large pot and add the oil. On medium heat fry the onion and garlic in the pot until lightly brown. Now add the potatoes. Stir well. Add the prepared vegetable stock and all the water. Also add the tsp sugar and the salt, pepper, and parsley. Stir well. Let the mixture cook for about 10 minutes stirring occasionally. Now add the broccoli and add a little more salt and pepper. Cook for about 6-7 minutes. Now pour or spoon the mixture into a blender or food processor and whiz for a few seconds. Then pour your soup back into it’s pot. Now add your grated cheddar cheese. Heat on low for a few minutes and serve.

I served the soup with some garlic tortilla chips that I made.