Welcome back to Ankitha Gadag Recipes! One of my favorite soups at Olive Garden was the Zuppa Toscana soup. Zuppa Toscana literally means Tuscan Soup, which is a combination of garden vegetables in a creamy broth with spicy meats. This particular recipe was born out of need… I needed to get rid of a ton of veggies in my fridge! But as they say – Necessity is the mother of invention, and this recipe has been one of my favorite soup recipes EVER!! It is creamy, spicy and has a ton of texture from the crispy bacon to the melt-in-your-mouth potatoes.
What makes this recipe extra special is the fact that it meets a lot of different dietary constraints – whether you are practicing whole 30, keto or paleo diets, I have got you covered. It’s so, so delicious and I hope you make it while it’s still soup SZN.
What you will need:
- kale (1 bunch)
- onion (1)
- celery (1 stalk)
- spicy italian sausage (casing removed) – 1 lb
- turkey bacon (2 strips)
- prosciutto (1/4 lb)
- 1 jalapeno
- garlic (2 tbsp)
- sweet potato (1)
- coconut milk – 1/2 can
- chicken bone broth (32 oz)
- fresh herbs (3 sprigs thyme, 1 sprig rosemary, 2 sprigs oregano)
- arrow root starch (2 tbsp)
- paprika (1 tbsp)
- nutritional yeast (1/4 th cup)
- juice of 1 lemon
- In a large pot or dutch oven, start by browning your chopped prosciutto and bacon. Remove and set aside
- Add in some olive oil and saute all your veggies, except the greens ( onion, celery, jalapeno, sweet potato, garlic). Saute for about 5 mins.
- Next, add in your sausage. Break apart in the pot till meat is browned.
- Mix in the arrowroot starch, until well coated. Slowly add in the broth, while constantly stirring.
- Add in the coconut milk along with the herbs, paprika, salt & pepper. Cover and cook for 5-10 mins.
- Remove the fresh herbs. Add in greens, nutritional yeast and juice of 1 lemon. Cook for a few mins longer until kale is mixed in.
- Serve hot and top with prosciutto/bacon combination. Enjoy!
Welcome back to Ankitha Gadag Recipes! Today, I am excited to share one of my favorite soup recipes – a tortilla soup that can be enjoyed all year around. I know some people might disagree about soup being a year around staple, but when it takes 5 mins to make after a long day at work, you will see my perspective. This soup has all the kick thanks to the southwestern flavors while providing you with loads of nutrition from the veggie base. It’s delicious, it’s easy, it’s flavorful!
Let’s get started!
What you will need :
- 1 celery stick
- 1 carrot
- 1 tomato
- 1 jalapeno
- 1 garlic clove
- 1/4th of an onion
- bouillon cube or 1 tbsp of better than bouillon stock
- Blend it up Southwest Spiceblend or taco seasoning
- handful of tortilla chips (crumbled)
- 1 handful of spinach leaves
- filtered water (2 cups approximately)
- Add all ingredients except half of the tomato, tortilla chips, and spinach into your Vitamix or blender of choice
- Add in water, if you are not using a Vitamix please make sure you are using hot water
- In Vitamix, change to soup setting or blend for at least 10 mins
- Add in remaining ingredients and pulse gently for a few seconds
Hope you guys enjoy this recipe, it’s one of my favorites. For a fun step by step tutorial check out my video snap below!
Welcome to Ankitha Gadag recipes. I am your “host” Ankitha Gadag. Ankitha is the recipe curator behind all of the original recipes found here on Ankitha Gadag’s Recipes.
Here is a cool spin (get it… cool? cucumbers? …nvm) on a recipe I posted a while back on Ankitha Gadag Recipes for a chilled avocado & cucumber soup. This recipe is great, because it’s dairy free for all my vegan friends and still has the same great flavor of cucumbers.
Check it out on the blog below!
Since the girls started school, it feels like a whirlwind of nonstop activity! It seems as though I am even more time challenged than ever before. I want to post this recipe, however, before the winter really sets in and no one can even think about making a cold soup. There is always the possibility […]
via Cold Cucumber Soup — cookingforthetimechallenged
Light, refreshing and creamy with cool flavors from mint and dill
You don’t normally think of soups in the summertime, especially not in Texas. However, this COLD cucumber and avocado soup hits the spot with its refreshing ingredients. It’s creamy, with a slight heat from the garlic & serrano. It gets layers of flavor from the fresh dill and mint. Contrary to traditional hot soups, this chilled soup is absolutely delightful on a hot summer afternoon on the patio (margaritas recommended).
I was inspired to create this soup when a friend put me up to a food challenge. Her criterion was “cucumbers” and “chilled.” This was out of my comfort zone. Normally, my recipes pack heat from various spices and they normally involve a protein of some form. This was such a fun challenge, because it was so easy to make with relatively few ingredients that I would never think of combining. More than likely, most of these ingredients are already in your fridge.
Anyways, give it a shot (before the summer ends!), and let me know how it turns out 🙂
You will need:
- 1 avocado
- 1 serrano
- 2 cloves garlic
- 2 english cucumber (peeled)
- fresh mint (1 bunch)
- fresh dill (1 bunch)
- 1 1/3 cups sour cream
- 1 1/3 cups greek yogurt
- 1 cup vegetable broth
- Combine all ingredients above in your blender.
- Puree to a fine, creamy texture
- Add salt, black pepper to taste. I topped off with some smoked paprika for a little kick 🙂
That’s it! Easy peeezzyyyy 🙂
Let me know how it turns out, would love to hear from you!