As a Michigan girl born & raised you may think I love cold, snow and winter.  But the sad truth is – NO, I DON’T.  I’m sorry to yell, but I had to make the point. I don’t ski, snowboard or snow anything.  I may be good to sled about once a season, but what I need to get you to understand is I prefer to avoid winter.

There is one redeeming quality of winter though; warm food shines like never before.  No one (other than me) believes it’s acceptable to put on a large pot of soup in the mid-August heat heat and high humidity.  But it’s acceptable allll winter long.  And that’s why I tolerate winter.

Souper Benefits of Fasting

I make soup often – it’s my favorite type of food.  We pair it with bread, butter and cheese and are quite content with the meal.  (Side note – I am so grateful my hubby likes soup as a meal.  Too many people don’t think it’s complete enough!)

OMAD (One. Meal. A Day.) really allows soup to shine.  First, as it slowly simmers, I am able to look forward to dinner and the meal that’s being prepared.  Also, when I make a soup, the batches are LARGE (too large, but I am not good at making a single meal size pot!).  So when I want a couple bowls, maybe even three… I happily ladle more.

No worrying about the amount of cream in my soup….or did I put too much parmesan on top.  I simply enjoy (a very common theme among why I love Intermittent Fasting)

Another change since becoming a faster, I used to worry about having bread… or if I could butter it, or add havarti to the buttered bread.  Dieting is so exhausting… it consumes so many decisions.  I am so happy to shed the weight of those decisions.  I’m not compelled to make any choice, except what do I want.  FREEDOM to enjoy delicious soups.

Recent Recipes

Below are 4 soups I’ve made recently this winter.  Broccoli cheese, Cabbage and Noodles, Old Fashioned Noodle soup and a personal favorite Tomato! All homemade, all delicious and all get me to forget how ready I am for Spring!

See Below for all the recipes:

Broccoli Cheese Soup

I don’t use a recipe for this as I made it up and “know” what I do.  But here is the best I can give you for a recipe…

Chop & Sauté
1 onion
5 carrots
4 tbsp butter

Once fragrant and soft, add to crockpot.   Add in 1 can cream of celery and 1lbs of block cheese (like Velveeta, my preference is Velveeta Blanco), 1 cup milk and roughly 32-36 oz frozen broccoli (I use whatever makes it an even bag such as (3) 12 oz bags or (1) 32 oz bag).  I cook this on low basically all day.  When it gets close to eating, I stir in roughly 2 cups of shredded cheddar.  Season to taste with salt and pepper.  The BEST with butter bread dipped in.

Cabbage and Noodle Soup

This is another soup I don’t have an exact recipe for.  I just have made it so many times, I can cook it without tasting until the end for final seasoning.  Here is the best I can write for a recipe:

Saute 1/2 lb bacon.  Once nearly browned, saute 1/2 an onion until soft.  Then chop & add in 1/2 a large head of cabbage.  Sweat the cabbage in the bacon and onion.

Add caraway seeds (each pot of soup takes MOST of this entire container), 8 cups of water and boil.  Once boiling, reduce the heat and simmer.  I often do this part early in the day and then remove from heat.  Once it’s close to dinner, I bring this to a boil again. Add in about 1-1 1/2 tsp of salt and pepper.  While it’s heating back up, I start making the egg noodles.

Noodles:
2 ½ cups all purpose flour
3 large eggs

Pulse in food processor, add water/milk to get to pliable consistency (amount will depend on climate in kitchen…. I usually do a slow drizzle from a tablespoon)

Roll onto floured surface, cut into preferred sizes (these will expand).  Drop into boiling soup, boil for a bit and then reduce heat and simmer until ready to eat.  I prefer to do this as long as possible too.  Low and slow wins for this recipe.  Salt and pepper to taste.

Old Fashioned Noodle Soup:

This is a family favorite and a family recipe (all the way back to at least my husband’s great grandma)

1 large white onion, diced
12 oz Salt Pork
7-8 large russet potatoes, diced
8 cups water (6 to begin, 2 later)

Brown diced salt pork, add in onion.  Sauté together.  When onions are translucent, add in 6 cups water and the potatoes.  Heavily pepper (to taste).  Simmer for an hour or two.  I love to make this portion in the morning and let is go for a long time! 
Eventually (at least after an hour) bring to a boil.  While it’s starting to boil prepare noodles.

Noodles:
2 ½ cups all purpose flour
3 large eggs

Pulse in food processor, add water/milk to get to pliable consistency (amount will depend on climate in kitchen…. I usually do a slow drizzle from a tablespoon)

Roll onto floured surface, cut into preferred sizes (these will expand).  Drop into boiling soup, boil for a bit and then reduce heat and simmer until ready to eat.  I prefer to do this as long as possible too.  Low and slow wins for this recipe once again.  Salt at the end (I usually add roughly ½-1 tsp)

Tomato Soup (my own recipe):

Instant Pot Instructions

Sautee all the following:
4 tbsp butter (or substitute for vegan recipe)
1 large diced white onion
5 large chopped carrots

When soft, add the following to inner pot (after turning off):
(6) 14oz cans of fire roasted tomatoes
Add 4 cups vegetable or chicken broth
1 tsp black pepper
1 tsp salt
1 tsp red pepper flakes
1 tbsp minced garlic
Place lid on instant pot, ensure on seal.  Set to high pressure for 10 minutes.  Do a manual pressure release when done.

Use immersion blender to blend all ingredients.

Add 5 oz chopped fresh basil (or more/less for preference)

1 cup heavy cream  Stir-  Serve with parmesan and croutons!  YUM

Deja Soup?

If my love of soup seems familiar, it’s because it’s not the first time I’ve wrote about it.  See my previous post here.