Cream of Green

CREAM OF GREEN

Rating: 4 out of 5.
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CREAM OF GREEN

Want a healthy soup that still has a creamy taste? Well then, here is the perfect soup for you! Full of whatever green vegetables I found in my fridge, this soup is blended until smooth and has a touch of cream. While it’s not required, the cream adds that little bit of naughtiness to an otherwise super healthy dish.

A cream of green vegetable soup that’s full of green goodness

Cream of Green

Don’t feel restricted to the green vegetables in this recipe. You can definitely add other green vegetables to this soup or swap some for others. I simply used what I had in my fridge so if you have broccoli but no leek, go for it! If you want to make this even healthier, try making and using your own homemade vegetable stock instead of using bouillon.

Want to try some other great soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Cream of Green

Cream of Green

A super healthy creamy soup full of blended green vegetables
Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Soup

Equipment

  • Large pot
  • Hand blender or blender

Ingredients
  

  • 1 medium yellow onion chopped
  • 1 stalk leek chopped
  • 2 stalks celery chopped
  • 2 cloves garlic minced
  • 3 zucchinis chopped
  • 2 tbsp olive oil
  • salt & pepper to taste
  • 2 tbsp vegetable bouillon
  • 3 cups water
  • 1 tbsp 10% cream

Instructions
 

  • Heat the olive oil in a large pan on medium-high heat. Once hot, add the onion and cook for 2 minutes. Next, turn the heat down to medium and add the garlic, some salt and pepper. Cook for an additional minute. Next, add the leek and celery, cover with a lid and cook for 5 minutes. Then, turn heat down to medium-low, add the zucchinis, cover and cook for an additional 5 minutes. Add the water and vegetable bouillon and turn up heat until contents come to a boil. Once boiling, turn down to a simmer and simmer for 5 minutes.
  • Blend the contents until smooth, adding any additional seasoning based on your preferences. Add the cream and your soup is ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword creamy green soup, green soup, green vegetable soup, healthy soup, soup


Potato Leek Soup

POTATO LEEK SOUP

Rating: 5 out of 5.
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POTATO LEEK SOUP

A hearty, creamy potato leek soup

Ready for another soup? Here’s a super simple, classic potato leek soup. It’s another one of my seasonal favourites and so cheap to make! Using minimal ingredients this soup still manages to pack a punch of flavour.

Potato Leek Soup

If you don’t have russet potatoes, feel free to substitute them for a different variety. You also don’t have to add the cream. I feel it nicely compliments the soup and ties everything together, but it’s definitely not necessary. This soup can definitely stand as it’s own meal, but the soup and sandwich combo is one of my favourite meals.

Want to try some other soups?

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Potato Leek Soup

Potato Leek Soup

A hearty, creamy potato and leek soup
Prep Time 10 mins
Cook Time 35 mins
Course Soup
Servings 6 servings

Equipment

  • Large pot
  • Hand emulsifier

Ingredients
  

  • 4 medium russet potatoes peeled; quartered
  • 1 medium yellow onion diced
  • 2 stalks leek chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable bouillon
  • 6 cups water
  • ½ cup 10% cream

Instructions
 

  • In a large pot, heat olive oil on medium-high heat. Once hot, add the onions and cook for 2 minutes. Next, turn the heat down to medium and add the salt, pepper, garlic powder and leeks. Mix and then sauté for 12 minutes, ensuring to stir the contents every few minutes.
  • Next, add the potatoes, water and vegetable bouillon and bring to a boil. Cook for 15-20 minutes until the potatoes are soft.
  • Take the soup off the heat and use a hand emulsifier until soup is blended to a smooth consistency. Lastly, add the cream and stir until combined. Soup is now ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword leek, potato, potato leek soup, soup

ROASTED TOMATO SOUP

ROASTED TOMATO SOUP

Rating: 5 out of 5.
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ROASTED TOMATO SOUP

Beautifully simple Roasted Tomato Soup

I simply couldn’t resist buying a basket of fresh tomatoes because they’re everywhere in the grocery stores right now. I can’t say that I’ve always been a fan of tomato soup, but I knew this super fresh version would be a winner. And it was. Few ingredients are the way to go when making a dish as simple as this roasted tomato soup. This recipe truly highlights Ontario’s fresh tomatoes so if you’re looking for something to do with your crop this year, I highly recommend this soup! Pair it with a grilled cheese or throw some croutons in and you have yourself a healthy and tasty meal.

Roasted Tomato Soup

Want to try some other soups?

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Roasted Tomato Soup

Roasted Tomato Soup

A beautifully simple roasted tomato soup
Prep Time 10 mins
Cook Time 1 hr
Course Main Course, Soup
Servings 4 servings

Equipment

  • Baking sheet
  • Blender

Ingredients
  

  • 8-10 medium field tomatoes quartered
  • 1 bulb garlic cloves peeled
  • 1 medium-large yellow onion cut into eights
  • 2-3 tbsp olive oil
  • salt & pepper to taste
  • ¼ cup fresh basil chopped
  • 1 tbsp ½ and ½ (10%) cream

Instructions
 

  • Preheat oven to 300°F. Place all the vegetables on a baking sheet and cover with olive oil, salt and pepper. Roast vegetables for 1 hour.
  • Once they’re done roasting, transfer the vegetables to a blender and add the basil and cream. Blend until smooth and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword roasted tomato soup, tomato, tomato soup


Sausage, bean and kale soup

SAUSAGE, BEAN, AND KALE SOUP

Rating: 5 out of 5.
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Sausage, bean and kale soup

A super hearty and chunky sausage, bean and kale soup

Soup season is upon us and I couldn’t be more excited! This sort of cassoulet inspired soup is one of my absolute favourites. A sausage, bean and kale soup is the perfect step towards fall and I hope you enjoy this quick and flavourful soup this season.

Sausage, bean and kale soup

If you don’t have white beans, why not try black-eyed peas or whatever you have on hand? Also, play around with different kinds of sausages, although I personally like a spicy Italian the best. If you don’t have your own vegetable stock then use a boxed kind or water and bouillon. Last thing, don’t be afraid to add more salt or pepper depending on your taste buds!

Want to try some other soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Healthy Broccoli Soup

Sausage, Bean and Kale Soup

Sausage, Bean and Kale Soup

A sausage, bean and kale coup, really just the quick version of a Cassoulet
Prep Time 5 mins
Cook Time 30 mins
Course Main Course, Soup
Servings 6 servings

Equipment

  • Large pot

Ingredients
  

  • 3-4 Italian sausages I prefer to use a spicy kind
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 4 tbsp tomato paste
  • 3 tomatoes diced
  • tsp salt
  • tsp pepper
  • 1 tbsp oregano
  • 1 tsp thyme
  • 1 tsp chili flakes
  • 1 tsp basil
  • 540 mL white beans canned, drained and rinsed
  • 3 cups vegetable broth
  • 1 bunch kale destemmed and cut into small bite sized pieces.
  • 1 tbsp olive oil

Instructions
 

  • In a large pot, boil the sausages for 8 minutes. Once done, cut the sausages into bite sized pieces and set aside. Clean the pot to reuse for the soup.
  • On medium heat, add olive oil, and onion. Sauté for 2 minutes. Next, add the garlic, salt, pepper and chili flakes and cook for an additional minute. Then, add the thyme, oregano, basil, tomatoes and tomato paste and cook for another minute. Add the sausages, vegetable stock, and beans. Bring to a boil and then simmer for 5 minutes. Add the kale and simmer for another 5 minutes and it’s ready to serve!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword sausage, bean and kale soup, soup

HEALTHY BROCCOLI SOUP

HEALTHY BROCCOLI SOUP

Rating: 5 out of 5.
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HEALTHY BROCCOLI SOUP

A healthy broccoli soup for Sunday afternoon

Or really any afternoon… I just love eating soup on Sundays, although it’s usually Rosół (Polish Chicken Noodle Soup), the tradition has been ingrained in me since childhood. This time however, I decided to make a deliciously light and healthy broccoli soup. It was so quick and easy to make and really hit the spot! My partner and I are such lovers of the soup and sandwich combo, so I paired this with a light wrap.

Want to try some other soups?

Potato Leek Soup

Roasted Tomato Soup

Carrot Ginger Soup

Sausage Bean and Kale Soup

Healthy Broccoli Soup

Healthy Broccoli Soup

A deliciously light and healthy broccoli soup
Prep Time 5 mins
Cook Time 20 mins
Course Main Course, Side Dish, Soup
Servings 4 servings

Equipment

  • Large pot
  • Emulsifier

Ingredients
  

  • 1 head broccoli chopped, stem included
  • 1 medium yellow onion diced
  • 1 medium carrot grated
  • ½ small yellow pepper diced (optional)
  • 2 cloves garlic minced
  • salt & pepper to taste
  • 2 tbsp vegetable bouillon or chicken bouillon
  • 2 cups water
  • 1 tbsp olive oil

Instructions
 

  • Heat your pot on medium heat. Add olive oil and sauté onions for 2 minutes. Add garlic, carrot, broccoli, (yellow pepper), salt and pepper. Sauté for an additional 3 minutes.
  • Add water and vegetable bouillon and bring to a boil. Once boiling, turn down to medium-low heat and cook for 10 minutes or until broccoli is soft. Remove from heat and emulsify the soup until you reach your desired consistency, depending if you want chunks or not. Serve and enjoy!

Notes

Adding the yellow pepper is totally optional. I just used it because it was in my fridge and needed to be used. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword broccoli soup, healthy broccoli soup, healthy soup, soup

carrot ginger soup

CARROT GINGER SOUP

Rating: 4.5 out of 5.
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CARROT GINGER SOUP

A super simple carrot ginger soup

This is the perfect recipe to help you get rid of some of your staple vegetables that are on their last leg. This nutritious carrot ginger soup is so easy to make and will be ready in 30 minutes. Just the perfect healthy soup for any time of the year!

I’m not going to lie…

I miss soups now that it’s summer! I have 2-3 different soups every week in the winter time, but once that summer heat hits I definitely scale back. That being said, I still love a great healthy soup for lunch even in the hot summer months. I haven’t had soup in a couple of weeks and this one truly hit the spot. The whole theme of this quarantine has been use what you have on hand and today it was carrots! Using vegetables that are on their last leg, along with my homemade vegetable stock also helps me minimize my food waste. That’s probably my favourite part of making homemade soups, using what you have available to you.

Carrot Ginger Soup

Want to try some other soups?

Healthy Broccoli Soup

Sausage Bean and Kale Soup

Rosół (Polish Chicken Noodle Soup)

Carrot Ginger Soup

Carrot Ginger Soup

A simple carrot ginger soup topped with a little cream and nuts for some added crunch.
Prep Time 3 mins
Cook Time 27 mins
Course Appetizer, Main Course, Side Dish, Soup
Servings 4 servings

Equipment

  • Large pot

Ingredients
  

  • 1 small yellow onion roughly chopped
  • 2 stalks celery roughly chopped
  • 6 medium carrots roughly chopped
  • 1 tbsp olive oil extra virgin
  • 1 tsp garlic powder
  • 2 tsp ginger jarred or grated
  • ¼ tsp ground cumin
  • 3 cups vegetable stock homemade or low sodium
  • 1 tsp vegetable bouillon
  • salt & pepper to taste

Instructions
 

  • Put a large put on medium-high heat. Once hot, add the olive oil and onion. Sauté for 1 minute. Next, add the celery, carrots, garlic powder, ginger, cumin, salt and pepper. Stir and continue to sauté for 5 minutes.
  • Add the vegetable stock and vegetable bouillon and turn to high heat. Once the contents come to a boil, turn down to medium-high heat. Cook for 15 minutes or until carrots are tender.
  • Blend the soup in a high powered blender on high for 1 minute. Once smooth, it’s ready to serve!
  • Serve with a dollop of cream and some nuts for an added crunch.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword carrot, carrot ginger, carrot ginger soup, ginger, homemade soup, soup

Rosół (Polish Chicken Noodle Soup)

ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

Rating: 5 out of 5.
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ROSÓŁ (POLISH CHICKEN NOODLE SOUP)

A Sunday tradition…

Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.

Rosół (Polish Chicken Noodle Soup)

3 tips to make the perfect rosół

While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!

First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.

The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).

Rosół (Polish Chicken Noodle Soup)

The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!

Rosół (Polish Chicken Noodle Soup)

How to serve rosół

This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.

Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.

Want to try some other Polish recipes?

Deconstructed Cabbage Roll

Strawberry Sauce

Łazanki (Polish cabbage & noodles)

Rosół (Polish Chicken Noodle Soup)

Rosół (Polish Chicken Noodle Soup)

A delicious homemade traditional Polish Chicken Noodle Soup served over egg noodles.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Polish
Servings 6

Equipment

  • Large pot
  • Small pan

Ingredients
  

  • 1 full chicken halal or organic
  • 1 lg yellow onion halved
  • 2 carrots chopped in 2 bite pieces
  • 2 stalks celery
  • 1 stalk leek
  • ½ celery root optional
  • 2-3 bay leaves
  • 6 colonels full allspice
  • 2 cubes chicken bouillon
  • 1 tbsp Vegeta seasoning
  • 2 tbsp fresh parsley chopped
  • 6 cups water

Instructions
 

  • In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water (about 6 cups) and bring to a boil.
  • In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
  • When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
  • Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn’t come to a boil. Simmer for one hour.
  • In the meantime, cook your choice of egg noodles according to the package’s instructions.
  • With about 5 minutes to go, add the Vegeta seasoning.
  • After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it’s ready to serve!

Notes

For a smaller batch of soup, you can use half of a full chicken and use less water. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional