- 3 Pins
Roasted Cauliflower and aged white cheddar soup
Cheddar Soup, Fun Recipe, Age White, Food, Cauliflowers Soup, Yum, White Cheddar, Favorite Recipe, Roasted Cauliflowers
Roasted Cauliflower and Aged White Cheddar Soup- Easy and yum sounding. This is a great food blog-very non basic recipes- out of the box.
Roasted Cauliflower and Aged White Cheddar Soup... Mmm... If this tastes anything like the Wisconsin Cauliflower soup from Zupas, this may be my new favorite recipe.
Lentil & Black Bean Soup with Andouille Sausage - Thanks @Courtney | Cook Like a Champion
Champion, Food, Black Beans Soup, Black Bean Soup, Andouille Sausage, Cooking, Andouille Soup, Soup Gluten, Mr. Beans
Lentil, Black Bean & Andouille Soup
Lentil and Black Bean Soup with Andouille Sausage. Looks good for dinner tonight. From Cooking Like a Champion
Ingredients: 1 tablespoon olive oil 6 ounces (2 links) Andouille sausage 1/2 large onion, chopped 2 large stalks celery, diced 2 cloves garlic, minced 2 teaspoons smoked paprika 2 bay leaves 1 can (14 ounces) diced tomatoes 1 cup dried brown lentils 4 3/4 cup low-sodium vegetable or chicken broth, divided 3 cups water 1 can (14 ounces) black beans, drained and rinsed 1/4 cup chopped parsley Salt and pepper to taste Directions: In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 8 minutes, until well browned. Using a slotted spoon, transfer to a paper towel lined plate to drain. Add more oil to the pot if needed and then add the onion and celery. Cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant. Add tomatoes and their juices, lentils, 3 cups of chicken broth and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, 25-35 minutes. Remove from heat and allow to cool slightly. Discard the bay leaves. Transfer half the mixture to a blender or food processor, along with half the black beans and 3/4 cup chicken broth. Pulse until combined but not pureed. Add mixture back to pot, along with remaining black beans and 1 cup chicken broth. Taste and add salt and pepper as needed. Stir in sausage and cook soup over medium heat until warmed through. Stir in parsley and serve.
Lentil and Black Bean Soup with Andouille Sausage
The prettiest soup I've seen - Creamy zucchini soup