This week, I made a soup that is not really new to me but one that I haven’t made since my first round of Whole 30. It is paleo-friendly, gluten free, and dairy free as well.
The flavours mix together well and it is very filling for a lighter soup.
The recipe can be found at Tastes Lovely. Variations I made to the recipe:
I used hot Italian turkey sausage instead of sweet Italian pork sausage. This was primarily due to cost. The turkey sausage was on sale and had to be used up right away. However, in the future when making this recipe, I will likely buy hot Italian over sweet Italian because I LOVED how the the sausage made the broth have a little bit of a bite to it. It definitely added extra flavour.
I used one very large sweet potato instead of 2 large ones. It yielded about 4 cups.
Tasting notes: It tasted really good immediately upon trying it but it tasted even better the next day for lunch. My mom was a big fan of this soup as well.
When browsing through soup recipes, one I would not have thought to make is Dill Pickle Soup. However, through the recommendation of a friend, I thought I would venture out of my comfort zone and give it a try.
I love dill pickle chips – they’re high up there on my list of preferred chip flavours. I also enjoy a good tasting dill pickle.
The soup was incredibly easy to make. The recipe comes from Genius Kitchen.
Variations I made to the recipe:
I used baby dill pickles as they were the only ones I could find in my house (only to find larger ones later). I used 5 baby dill pickles.
I used instant mashed potatoes to save time
The soup was actually much better than I thought it might be. At first thought, it sounded good but it also came with unfamiliar territory
It was more potatoey than it was pickley which made it taste more like a dilly potato soup
I would likely make this again but like the jalapeno popper soup, it only made 4 servings.
Anyone who knows me personally can tell you how much I love soup. While I could honestly eat soup any place, any time of the year, autumn is truly when it starts to feel like soup season.
As I am also trying to increase my food-making repertoire, I have decided to challenge myself to make a new soup a week until the end of (at least) December as part of my meal prep. Two weeks into this challenge and I have already been successful.
This soup was incredibly easy to make and made lots of servings. Variations I made to the recipe:
– I used Italian turkey sausage instead of pork sausages
– I used 1.5 cups of milk and 3 large heaping tablespoons of sour cream to make it creamier rather than the 2 cups of milk
Although my picture of the soup isn’t the prettiest, it sure tasted great! Cheesy with a bit of a bite from the jalapeños and some delicious bacon as well! I did the chopping of ingredients in the morning and through it all together in a pot in the evening which resulted in less mess and a quick meal. The (only) downside to this soup is it only yields 4 servings so it isn’t quite enough for lunch for the week. I did not add corn to my soup as it states in the recipe.
I’d say these two are keeper recipes. I can’t wait to try something else next week!