Things I’ve been doing lately that kind of drive me mad but are worth it in the end: trying to make this site more friendly and searchable. Lots of people have been asking me for soup recipes lately after that post on making vegetable stock. So I figured, why not make a new addition to the menu – that way soups have their own handy-dandy category! Just click on the dropdown “Recipe” menu. See how great I am at Photoshop?
Each of the images above are clickable and will take you straight to the individual post for that soup. Here’s a rundown of each, clockwise from the top left corner.
A comforting spin on chicken soup using white sweet potatoes. A great way to stretch out the last of your leftovers from a roast chicken.
Classic French Onion, livened up with thicker cut caramelized onions and a little extra depth from beef stock. A handful of ingredients, but a few fists’ worth of flavor!
One of my absolute favorites and great when you’re feeling a little under the weather – the gentle heat is balanced by the creamy coconut milk, it’s packed with vegetables AND it freezes beautifully for those miserable days when soup is the answer.
This is one I came up with as a quick way of both stretching a small serving into a meal and livening up an otherwise simple soup. Tomato soup with added veggies, cod (or any white fish) and spice.
Mr Meatified’s favorite – it’s more of a stew than a soup, packed with seafood and infinitely adaptable to whatever you have on hand.
One of the more interesting ways to use up that ground beef you don’t quite know what to do with, this is thickened with pumpkin puree and definitely falls under “comfort food” for me.
What this soup lacks in the looks department is made up for by how satisfying it is, despite being such a simple soup. Butternut squash with a blend of cumin, coriander seed and ginger – deliciously warming.
This is less of a recipe and more of a method – while I used leftover pan juices from a short rip recipe, you could adapt this for any number of leftover roast vegetables. The fresh tomatoes and thyme are what really make the flavors shine.
What else is going on at Meatified?
The cool thing about this post, is that the whole idea for the soup category and even the vegetable stock post that spawned THIS one all came about after a conversation in the comments of a Facebook post! In fact, writing up how I make my vegetable stock made me realize that perhaps a “How To” section would be useful for people. So that’s something that I’m going to be working on in the future. Feel free to email me, leave a comment on this post or follow me on Facebook if you have any suggestions or requests for things you’d like to see me do in a “How To” post!