Potato cauliflower soup - vegan - I didn't love this. Too bland. Needed salt and pepper, onions, maybe a carrot. I even add some nutritional yeast for a little "cheesy" flavor. I did use Kale instead of cabbage cause that's what I had. Maybe cabbage would give it mire flavor??? It was quick and easy but likely won't make again.
Buffalo Chicken Soup: 2 chicken breasts shredded, 2 tbs olive oil, 1 sw onion, 2 garlic cloves, 1 tbs flour 32 oz chicken stock, 1/3-1/2 c buff wing sauce, 1/3 c ch cheese, 1/4 c parm cheese. sliced whole wheat baguettes, toasted with parmesan cheese. sliced green onions, crumbled gorgonzola and cilantro for topping. cook onions in oil w/ salt; add flour & thicken, add other ingred, cook 15 min.
asian chicken noodle soup. 1 lb boneless chicken breasts. 2 cloves garlic. 1 tbsp minced fresh ginger. 1 tbsp sesame oil. 1/4th tsp salt. 6 cups chicken broth. 1 jalapeno. 3 green onions. 2 tbsp soy sauce. 1 tbsp rice vinegar. 2 baby bok choy. 5 oz chinese noodles. sriracha. cilantro." data-componentType="MODAL_PIN
Vegetarian Kale Soup. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.