Creamy Potato Pesto Soup
One of my favorites soups for a autumn or winter day. Perfect on those cool crisp nights when you want some comfortfood that’s quick, easy and packed full of flavor.
This is very easy to make vegetarian and also vegan, I’ll give you some helpful hints on what I like for vegan meat substitutes and if you want to make this soup vegan just use one can of coconut milk instead of the cream. I hope you and your family love this soup as much as we do.
Enjoy!
Here is the link to our recipe:
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Music Credit: The Italian. Author: Eddie Honcha. Music Standard License from: Envato Market, purchased 2021-08-25
How To Make Low-Fat Pesto
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Garden Vegetable Soup with Pistou Recipe--Still Blonde after all these YEARS!
Still Blonde after all these YEARS! (a blog for Women over 45) is doing a review of the book Golden Door Cooks at Home. Here is one of the recipes from the book.:
Garden Vegetable Soup with Pistou
Made from basil, garlic, olive oil, and Parmesan cheese, pistou is stirred into soups, stews, and pastas to add aromatic flavor and color. Ordinarily, that savory burst comes from a large amount of olive oil and cheese, but my version uses no oil and just a bit of Parmesan. The trick is to puree the pistou ingredients with some of the hot soup and then stir this mixture back into the soup. This method gives the soup the extra body and robust flavor of classic pistou without the added fat. Serves 8
1 cup dried flageolet, great northern, or cannellini beans
6 cups Chicken or Vegetable Stock (pages 268 and 269) or store-bought low-sodium broth
1 bay leaf
1 medium carrot, diced (1/2 cup)
2 celery ribs, diced (1 cup)
1 medium zucchini, diced (1 cup)
4 ounces green beans, cut into 1-inch pieces (1 cup)
1/2 small leek, thinly sliced (1 cup)
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 cup packed coarsely chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley
2 tablespoons grated Parmesan cheese
2 teaspoons tomato paste
1/2 cup sliced scallions (white and green parts)
2 garlic cloves, smashed
1/2 large ripe red tomato, seeded and diced (1/2 cup)
Rinse the beans in cold water and pick over them, discarding any stones or debris. Place them in a large bowl and pour in enough cold water to cover by 2 inches. Let stand overnight.
--Drain the beans, discarding the water. Transfer the beans to a medium saucepan and add the stock and bay leaf. Bring to a boil and then reduce the heat. Simmer gently, partially covered, until the beans are tender, 40 to 50 minutes.
--Stir in the carrot, celery, zucchini, green beans, leek, salt, and pepper and simmer until the vegetables are tender, about 15 minutes. Remove and discard the bay leaf.
--Combine the basil, parsley, Parmesan, tomato paste, scallions, and garlic in a blender. Add 2 cups of the hot broth to the blender and process for 20 seconds, until the mixture is well blended and smooth. Pour the blended mixture into the soup and stir to combine. Stir in the diced tomato. Ladle the soup into warm bowls and serve hot.
Nutritional Information (per serving): 120 calories; 1g fat; 0.5g sat fat; 10g protein; 19g carb; 6g fiber;10mg cholesterol; 308mg sodium
Reproduced with permission from Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa by Chef Dean Rucker with Marah Stets
(Published by Clarkson Potter, April 2009, Hardcover, 288 pages.)
Low Fat Vegan No Oil Dr. McDougall Pesto Pasta Salad
This video had some bloopers in it! We had some technical difficulty but I thought you would enjoy them anyway. We are going to need a bigger bowl !! I always say that when I am cooking! LOL
Salad Dressing I used in this video is from The Whole Food Plant Based Cooking Show channel. She has a slew of amazing salad dressings that my family uses on a weekly basis. Her Channel is fantastic! I always double the recipe because my kids just love the dressing they like dipping bread in it. The one I use in the video is the Creamy Italian Dressing and the link to it is here:
The Bread Rolls Recipe I use is here:
Low Fat Vegan No Oil Creamy Tomato Soup EASY!:
I did all the chopping before hand and just kept it in the fridge till dinner time. I also cooked the pasta and rinsed it with some water and let it come to room temp.
Pesto Pasta Salad recipe is from The New McDougall Cookbook: 300 Delicious Ultra-Low-Fat Recipes
Ingredients:
1 lbs fresh spinach (I used about 4 tightly packed cups)
1 C fresh basil
3-4 cloves of garlic (I used only 1)
1/2 C low fat soy milk unsweetened
1/2 C oil free Italia Dressing (link for recipe is above)
1/4 C parsley
3 Tbsp onion powder (I used 2 Tbsp)
2 Tbsp soy sauce
1 package cooked pasta
1 C of each: sliced mushrooms, diced carrots, diced cucumber, cherry tomatoes cut in half, diced yellow or any color bell pepper.
Dinner: Zuppa Toscana Soup (Olive Garden Copycat Recipe) - Natasha's Kitchen
Zuppa Toscana is Olive Garden’s most popular soup. This one-pot, homemade Zuppa Toscana recipe is hearty and loaded with Italian sausage, kale, bacon and potatoes.
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ZUPPA TOSCANA ITALIAN SOUP INGREDIENTS:
►6 or 8 oz bacon, chopped
►1 lb Italian Sausage (The Hot variety)
►1 medium head (10 large cloves) garlic, peeled and minced or pressed
►1 medium onion, finely diced
►4 cups (32 oz) water
►6 cups (48 oz) low sodium chicken broth
►4-5 medium russet potatoes, peeled and chopped into 1/4 pieces
►1 medium/large kale bundle, leaves stripped and chopped
►1 cup whipping cream
*Note: recipe updated in 2023 to 4 cups water and 6 cups stock for a more flavorful base.
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Healthy Pesto Chicken and Fresh Vegetable Soup
You'll love this delicious cozy low calorie soup packed with fresh veggies. Perfect for any day, cold or sunny! It's so easy, you'll make it time and again. It can be made ahead to freeze or it's a quick meal to make anytime. It's wonderful like it is or glam it up with a dollup of rice. Add a little cheese or not. It's up to you. Enjoy!
Healthy Pesto Chicken Vegetable Soup
1 nappa cabbage chopped
1/4 head green cabbage ( you can use both or either one of the cabbages)
3 chopped carrots
3 chopped celery stalks
1/s
1/2 cup diced red onion
1/2 bunch chopped asparagus
4 chopped mushrooms (any type)
3/4 chopped roma tomatoes (or 1 can diced tomatoes)
2 chopped leaks (white part only)
10-15 larger size spinach leaves chopped or torn in big pieces
2-3 garlic chopped
2- fresh basil leaves chopped
1 tsp to TB pesto added on top of each cup of prepared soup
2 TB butter or olive oil
1 rotisserie chicken deboned and chopped - I used only dark meat
8 cups chicken broth
In a dutch oven, melt butter or heat olive oil. Add all chopped veggies except spinach. Saute till soft about 5 min. then add chicken & broth. Bring to a boil then reduce heat to simmer for about 20 minutes, uncovered. Add spinach and cook on low about 3-5 minutes. Serve in bowls with a dollup of pesto on top. Add parmesan cheese if you prefer. You can also put soup on top of a little prepared rice if you want to add a little starch to it.
Eat up and Enjoy.