Soup Sunday: Turnip, Potato & Kale Soup with Cheesy Garlic Bread


Hi All,

It almost feels strange posting a recipe here after all the swimwear! But alas- I shall not break the chain of Supper Sunday! I will admit- I pre-prepared this post so that I wouldn’t have to worry about blogging a dinner during my swim course so I sadly do not have this soup to take with me for lunch tomorrow 🙁 – but on with the recipe!!

This Sunday I have soup- it’s a return to Soup Sunday! Today’s soup is a recipe that my mom got from her friend at curling and it’s definitely a good one! Super tasty and not really like any of the other soups in my repertoire, since it is a puree soup. It is also a slight misnomer since it has lots of different vegetables and not just turnip, potatoes and kale.

Turnip, Potato & Kale Soup

1 lb of bacon, diced
2 large onions, diced 
3 large celery stalks, diced 
1 cup leeks, chopped
3 cups potatoes, diced
3 cups turnip, diced
1 cup fresh kale, chopped & packed
4 cups chicken broth
1/4 tsp dried thyme (or 2 sprigs fresh thyme)
1 cup cream 
salt & pepper 

Cheesy Garlic Bread 

6 slices of your favourite bread- I use a dense pumpernickle
6 cloves of garlic minced
1/4 cup of butter 
1/2 tsp dried parsley
1/2 tsp seasoning salt
1/2 cup shredded aged cheddar cheese (I used supreme) 

In a large soup pot, fry the bacon, onion, celery and leeks until the bacon has reduced and the vegetables are reduced.

Add the potatoes, turnip, kale and thyme, along with the chicken broth. Bring this all to a boil, then reduce to a simmer for 20 minutes, or until your turnips and potatoes are cooked. 

Blend everything together into a nice consistency- an immersion blender would be ideal for this- but I used my Vitamix instead, which worked really well! 

Then pour it back into your pot and add your cream and salt and pepper to taste. 

Now onto your garlic bread- depending on the bread you choose, I like to toast my bread before so that it is nice and crunchy and doesn’t get soggy with the butter. Then take your garlic and butter in a bowl and microwave for 1 minute to 1 1/2 minutes, until the butter is all melted and the garlic is incorporated. Then add your parsley and seasoning salt.

Then spread the butter over your bread, adding spoonfuls of the garlic and spreading it all over. Once this is evenly distributed then divide your cheese between the pieces of bread spreading it evenly (my mom doesn’t like the cheese so we left hers without). My dad is the expert cheese spreader- so that is his job.

Broil until nice and crispy and serve with your soup!

This is so tasty, and a great combination together, especially with a little wine (but to be fair- what isn’t made better by wine?).

I hope you all had a scrumptious Sunday! 

In reality this sunday I ate some delicious cabbage rolls from the freezer that my mom vacuum sealed for me while tracing out all the Pin-Up girls patterns in mine, my mom’s and my sister’s size, colour coded in labeled baggies.

So many swimwear requests! I’ll be up to my eyeballs in spandex until the end of summer!

xo erin

Soup Sunday: Spicy Chili


This Soup Sunday is CHILI!!

I love chili- and this is a super spicy chili. Nice for those -23 C days, when you need both a steaming & spicy bowl of delicious dinner! Not to mention a super quick and low mess recipe. This recipe is all made in one soup pot, so there is very minimal clean up, and it can be made start to finish in about 40 minutes. Not to mention it is super cheap, comprising of mostly ground beef and canned foods. 🙂 Enjoy!

Chili

1 1/2 lb ground beef
1 large onion, chopped
1 bell pepper, chopped
chili pepper to taste (optional) – I used about 2″ of a chili pepper minced
2 cloves of garlic

1/2 cup of chili powder

1 large can of whole italian tomatoes
2 cans of your favourite beans (I used black beans and red kidney beans) – drained 
1- 1 1/2 cup of vegetable cocktail or tomato juice (depending on how thick your chili is
salt and pepper to taste 

In the bottom of your soup pot, fry the beef onion, peppers and garlic, until the meat is browned and the onion is translucent. Then add your chili powder, coating the meat.





Now add your whole italian tomatoes (which are much nicer and thicker than your regular whole tomatoes!- I love them)

And add your beans and vegetable cocktail. Somehow under the light these tomatoes look a little fluorescent.. but I promise they are normal.. 

Mix that all together, breaking up the whole tomatoes with your soup spoon. Let it all cook together for 20-30 minutes, breaking down the tomatoes and letting the flavours infuse together. Add salt and pepper to taste – I generally add quite a bit of salt, and I like this a little on the salty side.





And Voila! you have a delicious, spicy – one pot meal! Of course you could serve this with a quesadilla and it would be perfect, or maybe the cornmeal muffins that I made on another Soup Sunday. 





I was a little lazy this Sunday and I just enjoyed a solo bowl of this spicy chili with a piece of cheddar cheese on the side. 

Hope you are all having wonderful Sunday’s!

xo erin

Soup Sunday: Rich Turkey Stew


You are all about to learn what I do with all of my Christmas leftovers. Turkey Stew. A rich and delicious stew so full of flavour and full of all my leftovers from the big dinner! 

This is- like all of my other recipes- very flexible, and I generally just use everything that I had for Christmas dinner that is still leftover.

Turkey Stew

For the stock:

bones from your turkey (I just take all the meat off the carcass – everything else is left for the stock- this year we had a 14 lb bird)
(also if you like you can roast the bones for 30 minutes in the oven before you boil them for more flavour)
1 large carrot cut in large pieces
1 large onion cut in large pieces
1 tbsp dried rosemary
2 tbsp black pepper corns
enough water to leave only 1-2″ of the turkey not submerged  (approx. 8 cups)

Place all of the above into a large stock pot. I just got this lovely Le Creuset 6.7 L round french oven for my mom for Christmas- and this was the first soup it has seen!

Boil away for 20 minutes covered, and 10 minutes uncovered (approximately). 

Then strain away all the bones and vegetables, leaving a delicious rich stock.

Now to Soup:


1-2 cups of leftover mashed potatoes 
1 or less cups of leftover turkey gravy
1 1/2 cup leftover cooked carrots or cook them in the microwave quick
1 1/2 cup of brussels sprouts halved or quartered
1 cup of leftover corn
2 1/2 cups of leftover turkey broken into bite-sized pieces 
salt / pepper / seasonings to taste 

– you can pretty much put any leftover veggies you have into this- or just your favourites-

Add the mashed potatoes and the gravy into the stock, mixing it all in until it blends in with the stock- this will make your stock SUPER thick, rich and delicious, then add all the veggies and turkey.

Then, the most important step, taste your soup, add the salt, pepper and seasonings until it tastes just how you like your soup to taste- add a little, taste, assess, add more or stop. I used this for seasoning because my mom got it for Christmas and it was there.

Then serve your piping hot and delicious soup to all of your family, who hopefully isn’t too sick of turkey to appreciate your lovely soup!

I served mine with a cheese quesadilla- not traditional, but so delicious!

What do you like to do with your Christmas leftovers? Hope you are all still basking in your Christmas chocolate and looking forward to New Years!

xo erin 

Soup Sunday: Black Bean Soup & Hummus


Mmmmm, I have to say that of all the soups, this one is my favourite. It is so tasty, warming, and filling- and full of one of my favourite and least glamorous foods- beans. I just love beans, the taste and the texture, and they are the main ingredient in this wonderful soup.

Black Bean Soup

1 lb of stewing beef (cut small) or alternatively I used leftover roast beef cut into pieces
1 medium onion
2 tbsp olive oil
1/2 can of tomato paste
1 heaped tbsp ground cumin
2 tbsp chili powder

3 or 4 cans of black beans with liquid (depending on the size of your pot or crowd)
1 cup of chicken stock

In a large pot heat the olive oil over medium heat. If you are using raw beef, add the beef, browning it on all sides then add the onions to fry until transparent. If you are using leftover roast beef you can add both at the same time. Once the onions are transparent, add the tomato paste and spices and stir all together with the meat, heating it all and making sure it is all incorporated.


Then add the beans- the whole can, liquids and all- and the chicken stock. Trust me, although you may have never used an undrained can of beans in your life- this is really really good.


Then you just let it cook for a while on the stove and mix all the flavours together- I would say about 20 minutes is fine if you used leftover beef, and 30-45 minutes if you used raw beef to give it time to tenderize!

mmmm so hearty and delicious!

And I served this, most untraditionally, with tortillas and hummus, which is still delicious.

If you would like to know how I make Hummus

1 can of chick peas (drained)
1/3 cup extra virgin olive oil
2-3 cloves of garlic
juice of one lemon (approx. 1/3 of a cup)
1 tsp salt
1 tsp oriental sesame oil

Blend all together in a food processor- or if you have a super snazzy blender like I do *brushes off shoulders and displays my christmas present of two years ago*

Then you can mix it all on super high power!

mmmm so much delicious!

Alternatively you can fry yourself up a simple cheese quesadilla- and that goes perfectly as well!

Hope you all are having wonderfully delicious Sundays! – So close to Christmas- I will do more Christmas posts this week- I have decorations- a crochet project & more coming soon!

xo erin

Soup Sunday: Wonton Soup


Hi All, this Soup Sunday I have a bit of a different soup, something that I had never made before but I really enjoyed!- Wonton Soup

Now I would say that this soup is more of an appetizer soup, as there aren’t very many veggies involved, and fairly small servings of meat, but if you wanted to add some more vegetables to the broth (bok choy? maybe) and a few more wontons per serving than you could make a pretty decent meal out of it!

Wonton Soup

6 cups of chicken broth (I used turkey broth made from boiling the bones of a roast turkey I made the day before)
4 chopped green onions
1/2 a chili pepper, sliced thinly

1/2 pkg of wonton wrappers
1/2 lb of ground pork
1 tsp oriental sesame oil
1 1/2 tbsp soy sauce
1/2 tbsp ground ginger

Heat the broth in a pot and add the onions and the chili, allowing it to heat up and incorporate the flavours and spice.

Combine the ground pork with the sesame oil, soy sauce and ginger until it is thoroughly mixed. Then make them into your wontons!


To make the wontons:


First wet your wonton wrapper I did this on a plate with water- refilling from a little bowl:

Then you add your meat about 1 tsp (very small amount) don’t overstuff!!:
Then you fold it over on the diagonal and seal the edges by rubbing them down:

Then once the edges are sealed I like to fold them over so they are like little packages:

Keep going until you have a heap of them- although don’t actually pile them all together like I did because they will all stick together!
Then drop them in a pot of boiling water- when they float they are done and you can take them out!
 (as you can see there is a quiche in the background because someone didn’t think that this soup would be enough for their dinner!)
I like to stir them just a little so that they don’t stick to the bottom, but they only take a couple of minutes!

Then you can add them to your soup. I like to portion off the wontons into bowl and then ladle the broth over top.

So tasty!
mmmmmmmmm…
I hope everyone had a wonderfully delicious Sunday like I did! – and I will be back soon with more Christmas posts!
Happy Sunday everyone!
xo erin

1 2