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A post shared by AGERAS Extra Virgin Olive Oil (@agerasoliveoil)

Ingredients:

• 3 Bulbs of garlic
• Olive oil or butter
• Onions and herbs for added flavor
• Chicken or vegetable broth
• A splash of cream or a beaten egg for richness
• Croutons or stale bread for texture

View this post on Instagram

A post shared by Ania Elias (@ania_elias)

Instructions:

1. Begin by gently cooking the garlic in olive oil or butter, allowing it to become golden and aromatic without burning.
2. Introduce onions and select herbs to the pot, sautéing them until translucent, which lays down a flavor base for the soup.
3. Pour in your broth of choice and let the soup simmer, melding the flavors together into a cohesive, fragrant liquid.
4. Right before serving, stir in a bit of cream or a beaten egg, which adds a luxurious creaminess to the soup.
5. Garlic Soup is traditionally served with croutons or pieces of stale bread, adding a satisfying crunch or soak-up quality to the dish.

View this post on Instagram

A post shared by yancey williams (@braxtonandyancey)

The post This Garlic Soup Is Worth The Garlic Breath appeared first on thedancingcucumber.com.

Creamy Cauliflower Soup

Cauliflower is the ultimate super-food and it will bring out the best in each dish you use it in, including this delicious creamy soup.

Vegan Broccoli Cheese

Broccoli is pretty much the closest thing that comes to cauliflower, and if you want to try it in a way you never did before, this cheesy soup is just the thing for you.

Vegan Lasagna Soup

Have you ever wondered what lasagna would taste like if it came in the form of soup? This unusual dish combines the two ultimate comfort foods together, and it’s truly the best of both worlds.

Vegan Potato Soup

Potato soup will never go out of style, and if you’re in the mood to experiment with your go-to recipe, check out how Vais does it German style!

Pinto Bean Soup

Fans of beans will stumble upon a bunch of healthy recipes for dishes that include this ingredient, but this protein-rich vegan soup is our personal favorite.

The post Michaela Vais’ Delicious Vegan Soups Will Warm You Up appeared first on thedancingcucumber.com.

Ingredients

• 1 chopped onion
• 30 g butter
• 2 chopped garlic cloves
• 3 tablespoon all-purpose flour
• 2 cups of corn
• 5 cups of water or chicken broth
• 1 cup sour cream
• 1/3 cup white wine
• 1 teaspoon grounded white pepper
• Salt

Instructions

1. Melt the butter in a large pan and then add the onion and the garlic. Fry for 5 minutes.
2. Add in the flour and the corn and stir.
3. Add in the white wine and let the alcohol evaporate for 3 minutes before adding the water (or chicken broth), and the cream. Season with salt and pepper.
4. Cook for 35 minutes and check if you need to add more salt.
5. Pour into serving bowls and enjoy.

The post This Creamy Corn Soup Will Keep You Warm This Winter appeared first on thedancingcucumber.com.

The most important thing for making tomato soup is the tomatoes. If you don’t have any good fresh tomatoes at hand, do not hesitate to use quality canned Italian tomatoes that have a wonderful taste.

Ingredients

8 cups chopped tomatoes
4 tablespoons olive oil
1 chopped onion
1 carrot, chopped
1 stalk of chopped celery
3 cloves of garlic
2 and a half cups of stock or water
Salt and pepper to taste

Instructions

Heat oil in a large pot and sauté onions, carrots, celery, and garlic over a medium-low flame, until they soften.

Add tomatoes, cook, and mix together for about 8-10 minutes. When the tomatoes soften, add the stock or water. Season with salt and pepper, bring to a boil, and cook for another 20 minutes over medium heat.

Mash the soup to a smooth texture using a blender. Serve immediately with thyme and rosemary-flavored croutons and some grated Parmesan cheese.

The post This Delicious Homemade Tomato Soup Will Warm You Up in the Cold Days to Come appeared first on thedancingcucumber.com.

Creamy Sweet Potato Soup

Potato soup never goes out of style, and Webster is one of the food bloggers who managed to take it to a whole new level. Butternut squash and sweet potatoes are the main ingredients in this soup, but you can add some spice to it with cumin, turmeric, tahini, and coriander.

Moroccan Lentil and Chickpea Soup

Webster is actually a huge fan of spicy foods, and she continued her obsession with this one. If you don’t feel the same way, you can modify the recipe by taking out some of the spices that aren’t up to your taste.

Herby Persian Bean Soup

Lentils and chickpeas are also the main ingredients in this tasty soup that you can use to spice up your life this fall. Webster recommends topping it with croutons, which you can make from slightly stale fresh bread of your choice.

The post Niki Webster’s Tasty Soups Will Warm Up Your Tummy This Fall appeared first on thedancingcucumber.com.

Butternut Squash Carrot Soup

Take a break from your favorite pumpkin soup with something equally creamy, but a little bit different. This recipe is packed with healthy ingredients, and Dalkin recommends serving it with homemade garlic bread.

Curried Lentil Soup

If you want to mix things up and add some spice to your soup menu, this recipe is a good place to start. Curry powder isn’t even the only spicy ingredient—this soup is incomplete without some red pepper flakes, garlic, and onions.

Cheesy Roasted Cauliflower Soup

Cauliflower cheese is experiencing a huge boom right now, but have you tried eating it in soup form? That’s exactly the idea behind this recipe that will win you over with its creamy texture and the irresistible cheesy finish.

The post Gaby Dalkin’s Soups Are Perfect Healthy Treat for Cold Days appeared first on thedancingcucumber.com.

Gabrielle of Eat Drink Shrink shared an amazing recipe for Brussels soup on her blog. Her recipe requires a single package of Brussels sprouts, and you can get 4-6 servings of soup with it—making it a perfect appetizer for your dinner parties this fall.

Ingredients

• 1 pound Brussels sprouts
• 2 large shallots, chopped
• 3 cloves garlic
• 3 cups vegetable stock
• 1 cup almond milk
• 1 cup cashews, soaked
• 2 tbsp dijon mustard
• 1/2 cup dry white wine
• 1 tbsp vegan butter
• olive oil
• salt and pepper

Instructions

1. After setting the oven to 375F, prepare your Brussels sprouts by washing and trimming their stems, and then cutting them in halves or quarters, depending on their size.
2. Drizzle the sprouts with olive oil, season them with salt and pepper, and let them roast until they’ve softened—for about 20-30 minutes—before setting them aside.
3. Cook the vegan butter and chopped shallots over medium heat for about three minutes. Once they’re translucent, add garlic to the pan and cook it for two minutes before adding the wine and lowering the temperature.
4. Blend soaked cashews, almond milk, dijon, and broth with the shallot mixture and roasted Brussels sprouts until smooth.
5. After blending the mixture, return the pureed soup to the pot. Adjust salt and pepper if needed, and serve while warm.

The post Eat Drink Shrink’s Brussels Sprouts Soup is a Creamy Delight appeared first on thedancingcucumber.com.

Ingredients:

• 12 oz thick-cut bacon into 1/3-inch slices
• 5 skin-on, bone-in chicken legs
• 3 minced celery sticks
• 1 minced onion
• 2 tablespoons vegetable oil
• 1/2 cup tomato paste
• 3 chopped carrots
• 12 sprigs thyme
• 6 sprigs rosemary
• 1 pound assorted wild mushrooms cut into small pieces
• 4 cups dry red wine
• 1 quart low-sodium chicken broth
• kosher salt
• freshly ground pepper.

Instructions:

1. Set the oven to 350 F degrees.
2. Get an ovenproof pot and add 1 tablespoon of oil.
3. While you’re waiting for the oil to heat you can season the chicken with salt and pepper. Cook it for 5 to 6 minutes per side.
4. In the same pot start cooking the bacon together with the celery, onion, and carrots. Cook them all for 7 to 8 minutes.
5. Pour in the tomato paste, 1 cup wine and let the mix simmer for 2 to 3 minutes.
6. Pour the other 3 cups wine, wait for the mixture to start boiling.
7. Let it boil for 15 minutes until the wine is lowered to half.
8. Place the chicken back and add the broth.
9. Add the thyme and rosemary together and wait for the sauce to boil again.
10. Add the cover and place it in the oven for 1 1/4 hours.
11. While you’re waiting, cook the mushrooms with 1 tablespoon oil for 5 minutes.
12. Add the chicken to the mushrooms.
13. Let the sauce in the pot simmer for 20 minutes.
14. Pour the mushrooms and chicken back in the pot and you’re all done.

The post The Easiest Way To Prepare The French Coq Au Vin appeared first on thedancingcucumber.com.

Ingredients

• 2 15-oz cans black beans
• 2 roughly chopped medium yellow onions
• 1/3 cup sour cream
• 1 teaspoon ground coriander
• 2 peeled and roughly chopped carrots
• 4 cups low-sodium chicken broth
• 1/3 cup sour cream
• 4 crushed and peeled large garlic cloves
• 3/4 teaspoon oregano
• 1/2 teaspoon salt
• 1 3/4 teaspoons ground cumin
• handful chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lime juice
• 1/8 teaspoon cayenne pepper

Instructions

Add the oil to a soup pan. Once it’s hot, start cooking the garlic cloves, onions and carrots. The onions should get a translucent color when they’re done.

After 8 minutes you can include the oregano, chicken broth, cayenne pepper, black beans, cumin, and coriander. Wait for the mix to start boiling.

Now, lower the heat, put the lid on and let it simmer for 15 minutes.

When it’s done, transfer the black bean soup to a blender or a food processor. Pulse until you get a creamy mixture.

Add the salt, pepper, and lime juice. Serve the soup right away, while it’s hot.

The post Warm Up With This Delish Black Bean Soup appeared first on thedancingcucumber.com.

Ingredients:

For the broccoli cheddar soup, you will need 2 cups half-and-half, 1 small chopped onion, 6 tablespoons unsalted butter, 4 cups broccoli florets, 1 diced large carrot, 2 bay leaves, 1/4 teaspoon freshly grated nutmeg, 1/4 cup all-purpose flour, kosher salt, 3 cups low-sodium chicken broth, freshly ground pepper, 2 1/2 cups grated white and yellow cheddar cheese.

Instructions:

In a pot melt the butter and add the onions. Cook them for 5 minutes and include the flour. Continue cooking for 3 to 4 minutes. You can now start adding the half-and-half slowly, while also whisking. Include the chicken broth, nutmeg, bay leaves, pepper, and salt. Wait for the soup the start simmering. Once it does, lower the heat and leave it on the stove for 20 more minutes.

Pour the carrot and the broccoli in the mixture, and wait for 20 minutes. Remove the bay leaves. You’ll need a food processor or a blender to blend the broccoli cheddar soup. Transfer it back to the pot, where you’ll add the cheese. Wait for it to melt, and feel free to add water if it’s too thick.

The post A Quick Broccoli Cheddar Soup appeared first on thedancingcucumber.com.

View this post on Instagram

A post shared by AGERAS Extra Virgin Olive Oil (@agerasoliveoil)

Ingredients:

• 3 Bulbs of garlic
• Olive oil or butter
• Onions and herbs for added flavor
• Chicken or vegetable broth
• A splash of cream or a beaten egg for richness
• Croutons or stale bread for texture

View this post on Instagram

A post shared by Ania Elias (@ania_elias)

Instructions:

1. Begin by gently cooking the garlic in olive oil or butter, allowing it to become golden and aromatic without burning.
2. Introduce onions and select herbs to the pot, sautéing them until translucent, which lays down a flavor base for the soup.
3. Pour in your broth of choice and let the soup simmer, melding the flavors together into a cohesive, fragrant liquid.
4. Right before serving, stir in a bit of cream or a beaten egg, which adds a luxurious creaminess to the soup.
5. Garlic Soup is traditionally served with croutons or pieces of stale bread, adding a satisfying crunch or soak-up quality to the dish.

View this post on Instagram

A post shared by yancey williams (@braxtonandyancey)

The post This Garlic Soup Is Worth The Garlic Breath appeared first on thedancingcucumber.com.

Creamy Cauliflower Soup

Cauliflower is the ultimate super-food and it will bring out the best in each dish you use it in, including this delicious creamy soup.

Vegan Broccoli Cheese

Broccoli is pretty much the closest thing that comes to cauliflower, and if you want to try it in a way you never did before, this cheesy soup is just the thing for you.

Vegan Lasagna Soup

Have you ever wondered what lasagna would taste like if it came in the form of soup? This unusual dish combines the two ultimate comfort foods together, and it’s truly the best of both worlds.

Vegan Potato Soup

Potato soup will never go out of style, and if you’re in the mood to experiment with your go-to recipe, check out how Vais does it German style!

Pinto Bean Soup

Fans of beans will stumble upon a bunch of healthy recipes for dishes that include this ingredient, but this protein-rich vegan soup is our personal favorite.

The post Michaela Vais’ Delicious Vegan Soups Will Warm You Up appeared first on thedancingcucumber.com.

Ingredients

• 1 chopped onion
• 30 g butter
• 2 chopped garlic cloves
• 3 tablespoon all-purpose flour
• 2 cups of corn
• 5 cups of water or chicken broth
• 1 cup sour cream
• 1/3 cup white wine
• 1 teaspoon grounded white pepper
• Salt

Instructions

1. Melt the butter in a large pan and then add the onion and the garlic. Fry for 5 minutes.
2. Add in the flour and the corn and stir.
3. Add in the white wine and let the alcohol evaporate for 3 minutes before adding the water (or chicken broth), and the cream. Season with salt and pepper.
4. Cook for 35 minutes and check if you need to add more salt.
5. Pour into serving bowls and enjoy.

The post This Creamy Corn Soup Will Keep You Warm This Winter appeared first on thedancingcucumber.com.

The most important thing for making tomato soup is the tomatoes. If you don’t have any good fresh tomatoes at hand, do not hesitate to use quality canned Italian tomatoes that have a wonderful taste.

Ingredients

8 cups chopped tomatoes
4 tablespoons olive oil
1 chopped onion
1 carrot, chopped
1 stalk of chopped celery
3 cloves of garlic
2 and a half cups of stock or water
Salt and pepper to taste

Instructions

Heat oil in a large pot and sauté onions, carrots, celery, and garlic over a medium-low flame, until they soften.

Add tomatoes, cook, and mix together for about 8-10 minutes. When the tomatoes soften, add the stock or water. Season with salt and pepper, bring to a boil, and cook for another 20 minutes over medium heat.

Mash the soup to a smooth texture using a blender. Serve immediately with thyme and rosemary-flavored croutons and some grated Parmesan cheese.

The post This Delicious Homemade Tomato Soup Will Warm You Up in the Cold Days to Come appeared first on thedancingcucumber.com.

Creamy Sweet Potato Soup

Potato soup never goes out of style, and Webster is one of the food bloggers who managed to take it to a whole new level. Butternut squash and sweet potatoes are the main ingredients in this soup, but you can add some spice to it with cumin, turmeric, tahini, and coriander.

Moroccan Lentil and Chickpea Soup

Webster is actually a huge fan of spicy foods, and she continued her obsession with this one. If you don’t feel the same way, you can modify the recipe by taking out some of the spices that aren’t up to your taste.

Herby Persian Bean Soup

Lentils and chickpeas are also the main ingredients in this tasty soup that you can use to spice up your life this fall. Webster recommends topping it with croutons, which you can make from slightly stale fresh bread of your choice.

The post Niki Webster’s Tasty Soups Will Warm Up Your Tummy This Fall appeared first on thedancingcucumber.com.

Butternut Squash Carrot Soup

Take a break from your favorite pumpkin soup with something equally creamy, but a little bit different. This recipe is packed with healthy ingredients, and Dalkin recommends serving it with homemade garlic bread.

Curried Lentil Soup

If you want to mix things up and add some spice to your soup menu, this recipe is a good place to start. Curry powder isn’t even the only spicy ingredient—this soup is incomplete without some red pepper flakes, garlic, and onions.

Cheesy Roasted Cauliflower Soup

Cauliflower cheese is experiencing a huge boom right now, but have you tried eating it in soup form? That’s exactly the idea behind this recipe that will win you over with its creamy texture and the irresistible cheesy finish.

The post Gaby Dalkin’s Soups Are Perfect Healthy Treat for Cold Days appeared first on thedancingcucumber.com.

Gabrielle of Eat Drink Shrink shared an amazing recipe for Brussels soup on her blog. Her recipe requires a single package of Brussels sprouts, and you can get 4-6 servings of soup with it—making it a perfect appetizer for your dinner parties this fall.

Ingredients

• 1 pound Brussels sprouts
• 2 large shallots, chopped
• 3 cloves garlic
• 3 cups vegetable stock
• 1 cup almond milk
• 1 cup cashews, soaked
• 2 tbsp dijon mustard
• 1/2 cup dry white wine
• 1 tbsp vegan butter
• olive oil
• salt and pepper

Instructions

1. After setting the oven to 375F, prepare your Brussels sprouts by washing and trimming their stems, and then cutting them in halves or quarters, depending on their size.
2. Drizzle the sprouts with olive oil, season them with salt and pepper, and let them roast until they’ve softened—for about 20-30 minutes—before setting them aside.
3. Cook the vegan butter and chopped shallots over medium heat for about three minutes. Once they’re translucent, add garlic to the pan and cook it for two minutes before adding the wine and lowering the temperature.
4. Blend soaked cashews, almond milk, dijon, and broth with the shallot mixture and roasted Brussels sprouts until smooth.
5. After blending the mixture, return the pureed soup to the pot. Adjust salt and pepper if needed, and serve while warm.

The post Eat Drink Shrink’s Brussels Sprouts Soup is a Creamy Delight appeared first on thedancingcucumber.com.

Ingredients:

• 12 oz thick-cut bacon into 1/3-inch slices
• 5 skin-on, bone-in chicken legs
• 3 minced celery sticks
• 1 minced onion
• 2 tablespoons vegetable oil
• 1/2 cup tomato paste
• 3 chopped carrots
• 12 sprigs thyme
• 6 sprigs rosemary
• 1 pound assorted wild mushrooms cut into small pieces
• 4 cups dry red wine
• 1 quart low-sodium chicken broth
• kosher salt
• freshly ground pepper.

Instructions:

1. Set the oven to 350 F degrees.
2. Get an ovenproof pot and add 1 tablespoon of oil.
3. While you’re waiting for the oil to heat you can season the chicken with salt and pepper. Cook it for 5 to 6 minutes per side.
4. In the same pot start cooking the bacon together with the celery, onion, and carrots. Cook them all for 7 to 8 minutes.
5. Pour in the tomato paste, 1 cup wine and let the mix simmer for 2 to 3 minutes.
6. Pour the other 3 cups wine, wait for the mixture to start boiling.
7. Let it boil for 15 minutes until the wine is lowered to half.
8. Place the chicken back and add the broth.
9. Add the thyme and rosemary together and wait for the sauce to boil again.
10. Add the cover and place it in the oven for 1 1/4 hours.
11. While you’re waiting, cook the mushrooms with 1 tablespoon oil for 5 minutes.
12. Add the chicken to the mushrooms.
13. Let the sauce in the pot simmer for 20 minutes.
14. Pour the mushrooms and chicken back in the pot and you’re all done.

The post The Easiest Way To Prepare The French Coq Au Vin appeared first on thedancingcucumber.com.

Ingredients

• 2 15-oz cans black beans
• 2 roughly chopped medium yellow onions
• 1/3 cup sour cream
• 1 teaspoon ground coriander
• 2 peeled and roughly chopped carrots
• 4 cups low-sodium chicken broth
• 1/3 cup sour cream
• 4 crushed and peeled large garlic cloves
• 3/4 teaspoon oregano
• 1/2 teaspoon salt
• 1 3/4 teaspoons ground cumin
• handful chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• 1 teaspoon fresh lime juice
• 1/8 teaspoon cayenne pepper

Instructions

Add the oil to a soup pan. Once it’s hot, start cooking the garlic cloves, onions and carrots. The onions should get a translucent color when they’re done.

After 8 minutes you can include the oregano, chicken broth, cayenne pepper, black beans, cumin, and coriander. Wait for the mix to start boiling.

Now, lower the heat, put the lid on and let it simmer for 15 minutes.

When it’s done, transfer the black bean soup to a blender or a food processor. Pulse until you get a creamy mixture.

Add the salt, pepper, and lime juice. Serve the soup right away, while it’s hot.

The post Warm Up With This Delish Black Bean Soup appeared first on thedancingcucumber.com.

Ingredients:

For the broccoli cheddar soup, you will need 2 cups half-and-half, 1 small chopped onion, 6 tablespoons unsalted butter, 4 cups broccoli florets, 1 diced large carrot, 2 bay leaves, 1/4 teaspoon freshly grated nutmeg, 1/4 cup all-purpose flour, kosher salt, 3 cups low-sodium chicken broth, freshly ground pepper, 2 1/2 cups grated white and yellow cheddar cheese.

Instructions:

In a pot melt the butter and add the onions. Cook them for 5 minutes and include the flour. Continue cooking for 3 to 4 minutes. You can now start adding the half-and-half slowly, while also whisking. Include the chicken broth, nutmeg, bay leaves, pepper, and salt. Wait for the soup the start simmering. Once it does, lower the heat and leave it on the stove for 20 more minutes.

Pour the carrot and the broccoli in the mixture, and wait for 20 minutes. Remove the bay leaves. You’ll need a food processor or a blender to blend the broccoli cheddar soup. Transfer it back to the pot, where you’ll add the cheese. Wait for it to melt, and feel free to add water if it’s too thick.

The post A Quick Broccoli Cheddar Soup appeared first on thedancingcucumber.com.