Harira is something I could eat morning, noon, and night. I add cracked pepper sausage and top with plenty of lemon juice.
I have been adding lots of lentils where I can, Hariria is the perfect place to stuff them. The soup has an extremely high plant fiber content.
I will leave the All Recipes link here for you to give it a try.
To get rid of the fruit flies fill a bottle with apple cider vinegar and put a paper funnel into the top of the bottle and leave it by the plants. The flies should enter the bottle and drown in the apple cider vinegar which will help get rid of them quickly.
A really easy and surprisingly good soup I made yesterday is a french potato soup called 'Potage Parmentier'.
A friend of mine emailed me the recipe and I just had to give it a try. Plus it was really simple, cheap and looked delicious!
Ingredients:
First, peel the potatoes and cut into cubes of around 2cm.
Wash the leek and cut the white and light-green parts into small pieces.
Put potatoes, leeks and the vegetable stock into a big pot, boil and let it simmer for around 45minutes.
Cut the toast into smallish pieces and roast them in better - in other words make croutons. Then cut the chives into small roles.
When cooked, blend the soup, mix in the creme fraiche and heat up again.
To serve just put it into bowls and at the end add the croutons and the chives. Might have to salt a bit more before if needed.
I have talked about it before but I thought that I would share my enchilada soup recipe with the colder months here.
Brown meat with onion and garlic.
Add cumin and chili powder, cook a few minutes. Add tomatoes and green chilies, bring to simmer. Add chicken broth and heavy cream. Bring to near boil, cut cream cheese into manageable blocks.
Add cream cheese. Cook until cream cheese is melted.
Sometimes I will leave the onions out. This brings it down to 37.8 carbs for the whole recipe and 6.3 carbs per serving. This recipe reheats really well, and I also like to add avocado, cheese, sour cream or all of the above.
My favorite soup that my husband and I sort of came up with ourselves is a chicken tortilla soup.
We use blended zucchini as a thickener.
I always tell myself to write down the recipe, but it hasn't happened yet. Hopefully this is enough info:
Cook up a chicken breast or two. This works well with either chicken that has been lightly browned and then poached in the soup liquid & shredded or with chicken that is grilled all the way through and then chopped & added at the end. Up to you.
Sautee a yellow onion, a few carrots, 2-ish zucchini, and a bit of garlic with some cumin, coriander, oregano, chili powder, salt, and pepper. Add a big can of whole tomatoes. Add some chicken broth (I usually do 4-6 cans).
Add a mix of peppers (I use poblano, red bell, anaheim, jalapeno...but it's kinda up to you how much spice/sweetness you want). You can roast these or not. I always used to roast them, but now I'm not so sure that it makes a huge difference.
In any case, simmer all of that together for a bit. Then blend until smooth (not the chicken!). Add chicken after the rest of the ingredients have been blended. Simmer a bit more. Serve with a small amount of crushed tortilla chips, a squeeze of lime, some cheese (cotija or queso quesadilla, preferably), a bit of avocado, a dollop of greek yogurt, and some cilantro.
I will whip up a quick batch of cream of mushroom soup for my husband and myself when we're hungy. It is such a simple cream of mushrooms soup and yet it is so yummy!
Makes 2 portions:
Fry onion for a couple of minutes in a little oil or butter. Add mushrooms and stir until they're soft and have released liquid. Add the stock, nutmeg and black pepper. Let simmer for 10 minutes. Use immersion blender to blend about half of the soup, then add in the cream (or you could use cream cheese) and stir.
Done!
You will be enjoying the soup in less than half an hour!
There are many things that you can say about the rose, many things that people imagine when they see or smell them. And yet, we know so little about this amazing flower. I will be honest, I knew very little about them when I first started to care for them. But what I have learned has made them so much more appealing over the years. And if I can, I want to be mighty like the rose!
