Beet Soup

BEET SOUP

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Beet Soup

A classic Polish soup my mom loves to make

BEETS. Such an underrated vegetable in my opinion! I don’t know too many people that like beets as much as I do and frankly, I think it’s a shame. Maybe it’s because people don’t know what to do with them or the fact that they stain your hands. Either way, I think it’s about time that to share this delicious beet soup recipe so that maybe you can start loving beets as much as I do.

Now, if you’ve ever cooked beets before, you’ll know that they take a while to cook through and soften. That’s why it’s key that you cut your beets into small bite sized pieces otherwise you’ll be waiting a while for your soup to be done. Next, it’s crucial that you pick up some red borscht concentrate. Without the concentrate you’ll end up with beet flavoured water instead of soup. I’m not sure if you’ll be able to find this in a regular grocery store, but they’ll certainly be available at most European grocery stores.

To serve, you can enjoy the soup all on it’s own, but I prefer to pair the soup with either of the following options.

  1. Using the chicken meat from your soup, make a simple open faced chicken sandwich. Simply use your preferred bread, mayo, chicken and top with salt and pepper. Simple, yet delicious and pairs perfectly with this beet soup.
  2. Make some mashed potatoes. Why? Because you then pour the beet soup over the mashed potatoes. Sounds a bit weird but this is by far my favourite way to eat this soup. I didn’t have potatoes at the time I made this recipe, so I don’t have any pictures to show off this amazing combination. Slight side note/story – when I was a kid, I would mix the soup and potatoes together to create a thicker consistency and would imagine I was eating the porridge from Goldilocks’ and the 3 bears. I have a vivid memory of me as a kid, watching the live action movie while eating this soup. An odd memory perhaps, but one I cherish and am reminded of every time I have this soup.
Beet Soup

Want to try some other soups?

Potato Leek Soup

Butternut Squash Soup

Sausage Bean and Kale Soup

Healthy Broccoli Soup

Beet Soup

Beet Soup

Prep Time 10 mins
Cook Time 1 hr 30 mins
Course Main Course, Soup
Cuisine Polish

Equipment

  • Large pot

Ingredients
  

  • ½ full chicken
  • 3-4 beets peeled and chopped into bite sized pieces
  • 2 stalks celery
  • 2 large carrots cut into bit sized pieces
  • 1 stalk leek
  • 3 bay leaves
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 1 tsp vegeta seasoning
  • 6 peppercorns all-spice
  • 300 mL red borscht concentrate
  • tbsp all-purpose flour
  • ¾ tsp marjoram
  • 1 tbsp sour cream

Instructions
 

  • Start by putting the raw ½ of your full chicken into a large pot and fill with water until covered. Over high heat, bring the contents to a boil. Once boiling, cook for 2-3 minutes. Remove from heat and drain the water with all the nasty particles. Rinse the chicken of any particles and clean the pot.
  • Using a clean pot, fill with pot with about 6 cups of water. Add the chicken, carrots, celery, leek and beets to the water. Bring to a boil and immediately turn down to a simmer. Simmer for 30 minutes.
  • Next, add the red borscht concentrate, bay leaves, salt and pepper, marjoram and all-spice peppercorns. Mix the flour in ½ a cup of cold water. Once combined, add it to the soup through a strainer to ensure there aren't any lumps. Continue to simmer for an hour.
  • At the end, add the vegeta seasoning. Mix the sour cream in ½ cup of warm water and add it to the soup through a strainer. Simmer for an additional 5 minutes and your soup is ready to serve!

Notes

Serve alone, with a sandwich or over mashed potatoes.
 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword Beet Salad, Beet soup, beets, broccoli soup

vegetarian spaghetti

VEGETARIAN SPAGHETTI

Rating: 5 out of 5.
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VEGETARIAN SPAGHETTI

A delicious vegetarian spaghetti bolognese that looks and tastes a lot like meat!

While I’m not a vegetarian, I rarely eat ground beef. That’s because years ago I discovered Yve’s veggie ground products and I’ve never looked back! I’ve tried other brands, but Yve’s is by far my favourite. The consistency and texture is the closest thing I could find to real ground beef, but the flavour is what really makes this product top notch. They have a variety of different flavours like Mexican, Italian, Thai and regular (there very well may be more but these are the ones I’ve tried). Even though they’re flavoured, I still add my regular seasoning to a dish and the combo of flavours makes for an even more flavourful dish! This blog post definitely isn’t an Yve’s ad, but I just can’t help share my love of this product!

Moving on to my vegetarian spaghetti dish though… this is such a super quick and easy weeknight dinner! You can throw it together in about 30 minutes and while you still get that hearty pasta dish, it does feel lighter because you’re not using real meat. Top with some parmesan cheese and serve with a side of salad or garlic bread and you have one tasty meal.

vegetarian spaghetti

Want to try some of other pasta dishes?

Fettucine Alfredo

Spaghetti and Meatballs

Mac & Cheese

Lasagna

vegetarian spaghetti

Vegetarian Spaghetti

A delicious vegetarian bolognese made of veggie ground beef
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Medium pot

Ingredients
  

  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 1 medium red bell pepper chopped
  • 1 handful white mushrooms chopped
  • 230 g spaghetti noodles
  • 1 tsp salt / to taste
  • 1 tsp pepper / to taste
  • 1 tsp Italian seasoning
  • ½ tsp basil
  • 340 g Yve's Italian veggie ground
  • 680 mL strained tomato sauce I used the Passata brand
  • 2 tbsp pasta water
  • 1 tbsp parmesan plus extra to put on top when serving

Instructions
 

  • Cook the spaghetti noodles in salted water until al dente, as per packet instructions. Be sure to save some pasta water for later. Set aside once done.
  • Heat the large pan over medium-high heat. Add the olive oil and sauté the onions for about 2 minutes. Next, add the garlic, salt, pepper, Italian seasoning and basil and mix until combined. Add the pepper and continue to cook for 2 minutes. Next, add the mushrooms and cook for an additional 3 minutes. Turn heat down to medium, add the veggie ground and cook for 2 minutes. Next, add the tomato sauce, parmesan and pasta water and let the contents come to a boil over medium heat. Once boiling, turn down to a simmer and simmer for at least 5 minutes.
  • Once the vegetarian bolognese is done, add the noodles to ensure they are full coated by the sauce. To serve, top with some extra parmesan cheese and with a side of garlic bread or a salad and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cold pasta salad, italian, spaghetti, vegetarian spaghetti, veggie ground

6 layer dip

6 LAYER DIP

Rating: 4.5 out of 5.
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6 LAYER DIP

Who doesn’t love a good dip? A 6 layer dip at that!

I love a good dip, but the beauty of this dip is that it’s basically 6 dips in one! 6 delicious layers that make each mouthful it’s own adventure. It’s a pretty classic taco flavoured bean dip, perfect for sharing with friends. Serve this 6 layer dip with your favourite corn chips, I’m my case that was round Tostitos.

Now I will admit that this recipe makes quite a large portion, so if you’re not looking to share this with a group of people then I definitely suggest cutting the portions in half.

6 layer dip

Want to try some other dips?

Smoke Salmon Dip

Pico de Gallo

6 layer dip

6 Layer Dip

Taco flavoured bean dip with 5 other beautiful layers
Prep Time 10 mins
Course Appetizer, Snack
Cuisine American

Equipment

  • Medium serving dish

Ingredients
  

  • 300 mL refried beans canned; my favourite is the Old El Paso variety
  • 20 g taco seasoning I used the mild Old El Paso kind
  • ½ cup marble cheese or your preferred kind of cheese; shredded
  • ¾ cup sour cream
  • ½ cup salsa
  • 3 stalks green onion chopped
  • ½ small orange bell pepper finely chopped
  • 1 tomato finely chopped

Instructions
 

  • Begin by combining the refried beans and taco seasoning together. That will be your first layer. Spread it evenly on the bottom of your serving dish.
  • Next, layer the sour cream. Then layer the chopped tomatoes and orange bell pepper. Next, layer the salsa, shredded cheese and top with the chopped green onions. Serve with your favourite corn chips.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 layer dip, dip, taco bean dip


LENTIL CAULIFLOWER CURRY

LENTIL CAULIFLOWER CURRY

Rating: 4.5 out of 5.
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LENTIL CAULIFLOWER CURRY

A slow cooked lentil cauliflower curry…

This lentil cauliflower curry came together so easily using what few ingredients I had on hand. But, it’s really all about the spices when it comes to curries. That and letting them simmer to develop more depth in their flavour profiles. So, although it may be simple to make, this recipe does take some time. It doesn’t require all that much work, but giving it time to let the flavour develop will take your curry from just okay to incredibly delicious. Serve on a bed of basmati rice or with a side of naan bread and enjoy!

LENTIL CAULIFLOWER CURRY

Want to try some other curry recipes?

Coconut Red Thai Curry

Butter Chicken

LENTIL CAULIFLOWER CURRY

Lentil Cauliflower Curry

A slow cooked curry full of perfectly spiced lentils and cauliflower
Prep Time 8 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Indian

Equipment

  • Large pan

Ingredients
  

  • 540 mL green lentils canned; drained and rinsed
  • 1 head cauliflower cut into small florets
  • 1 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 small tomatoes chopped
  • ¼ cup butter
  • 1 tbsp ground cumin
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • ½ tsp chili powder
  • tsp salt
  • 1 tbsp tomato paste
  • ¼ cup water

Instructions
 

  • Combine the spices and set aside.
  • In a large pan, over medium-high heat, melt half the butter and sauté the onion for 2 minutes.
  • Turn heat down to medium, add the rest of the butter, garlic and spices. Continue to sauté for 3 minutes. Add the diced tomatoes and tomato paste and cook for an additional 2 minutes. Add the water, cauliflower, and lentils. Turn down to a simmer, cover with a lid and simmer for 1 hour.
  • Serve over a bed of basmati rice or with a side of naan and enjoy!

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword cauliflower, Coconut Red Thai Curry, lentil, lentil cauliflower curry

6 Bean Salad

6 BEAN SALAD

Rating: 4.5 out of 5.
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6 BEAN SALAD

I love a good bean salad. I just find it so much more exciting than a regular old garden salad and it’s so much more filling! Filled with 6 different varieties of beans and finely chopped vegetables, this 6 Bean Salad really hits the spot!

Beans, beans and more beans, plus some veggies!

Please don’t feel restricted when it comes to this 6 Bean Salad recipe. You can swap or add/replace the vegetables depending on what you have on hand. However, the cucumbers in brine with garlic are pretty crucial in bringing in that extra punch of flavour and acidity. If you don’t have any cucumbers in brine with garlic on hand, then it’s crucial that you add some lemon juice, apple cider vinegar or other type vinegar. Perhaps before you try changing this recipe too much though you can give mine a shot 😉

Want to try some other salads?

Beet Salad

Bocconcini Salad

Creamy Broccoli Salad

Greek Quinoa Salad

Potato Salad

6 BEAN SALAD

6 Bean Salad

6 varieties of beans, with finely chopped vegetables to make a deliciously hearty salad
Prep Time 10 mins
Course Salad, Side Dish
Servings 8 servings

Equipment

  • Small bowl

Ingredients
  

  • 540 mL canned 6 bean mix drained and rinsed
  • 1 stalk celery finely chopped
  • ¼ small red onion finely chopped
  • ½ small red bell pepper finely chopped
  • 1 large cucumber in brine with garlic
  • 1 tsp brine brine from the cucumber in brine with garlic jar
  • ½ tsp olive oil extra virgin
  • ½ – 1 tsp salt to taste
  • ½ – 1 tsp pepper to taste

Instructions
 

  • Drain and rinse the beans from the can. Chop all the vegetables and combine all the ingredients in a small bowl. Salad tastes best when it has some time to sit in the fridge, at least 1 hour. Serve and enjoy!

Notes

Store in the fridge for up to 3 days. 
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword 6 bean salad, bean salad, salad

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


CREAMY BROCCOLI SALAD

CREAMY BROCCOLI SALAD

Rating: 5 out of 5.
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CREAMY BROCCOLI SALAD

A simple cold creamy broccoli salad…

Perfect for your BBQ this labour day long weekend! I’m a really big fan of cold and raw vegetable salads and this creamy broccoli salad really hits the spot. It’s a little sweet and tangy and is such a great side to almost any meal. I decided to keep it quite simple and limit the number of ingredients, but you can definitely add some cheddar cheese or bacon to this as well. You can also substitute the sunflower seeds for another type of seed or nut, like pumpkin seeds or cashews. Don’t like craisins? Substitute those for some raisins or other dried fruit. All in all you can definitely play around with this recipe, but to keep it simply, follow the directions below!

Creamy Broccoli Salad

Want to try some other salads?

Greek Quinoa Salad

Potato Salad

Imitation Crab Pasta Salad

Creamy Broccoli Salad

Creamy Broccoli Salad

A deliciously simple, cold creamy broccoli salad
Prep Time 10 mins
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 8

Equipment

  • Bowl

Ingredients
  

  • 2 heads broccoli cut into small florets
  • ¼ cup sunflower seeds
  • ¼ cup craisins aka dried cranberries
  • ¼ cup red onion finely diced

Dressing

  • 1 cup mayonnaise
  • tbsp sugar
  • tbsp apple cider vinegar

Instructions
 

  • Combine all the dressing ingredients and whisk together until well combined. Set aside.
  • Combine all the salad ingredients in a bowl and coat with the dressing. Stir until coated evenly. Refrigerate for at least 1 hour before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword broccoli, cold creamy broccoli salad, creamy broccoli salad

Roasted Potatoes

ROASTED POTATOES

Rating: 5 out of 5.
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ROASTED POTATOES

My go-to potatoes are roasted

Happy National Potato day! What better way than to celebrate with my favourite way to eat potatoes, by roasting them! Roasted potatoes are always my go-to. You throw them in the oven, flip them half way through and end up with the tastiest result. The best part? You can season them any which way you want so they’ll be the perfect side to any meal.

Want to try some other potato recipes?

Potato Salad

Twice-Baked Potato

Potato Leek Soup

Roasted Potatoes

Roasted Potatoes

Delicious roasted potatoes; the perfect pairing to any meal.
Prep Time 5 mins
Cook Time 45 mins
Course Side Dish

Equipment

  • Baking sheet
  • Bowl

Ingredients
  

  • 1.5 lbs small potatoes white, red or assorted; quartered
  • tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp herbs de provence

Instructions
 

  • Preheat oven to 415°F. In a bowl, add the quartered potatoes, olive oil, and the spices. Mix until potatoes are evenly coated. Place on a baking sheet and bake for 45 minutes, ensuring to flip half way through.

Notes

Honestly, season your potatoes with whatever you want, to match your meal perfectly. This is my go to classic flavour, so I hope you enjoy!
Did you make this recipe? Tag @forkandflora on Instagram!
Keyword potato, Roasted Potatoes