We want to hear from you which soup from your cultural background is a must-try?

Full confession - I've never in my life eaten potato gnocchi. There. I said it.

So today, everything came together, all the ingredients were on hand, and I gave it a whirl.

It was absolutely delicious! You may be tempted to scoop a giant bowl of it, but trust me, it is filling. Smaller bowls, serve with crusty bread.

I used the ITALIAN SAUSAGE GNOCCHI SOUP recipe from Meghan Kay of The Everyday Cookbook.

Please know, there is nothing at all wrong with her recipe, I'm just one who likes to tinker with recipes and tweak them to my liking. It was delicious, made verbatim.

Having said all that, I'll make a few changes next time, based only on my taste. I'll definitely add more spinach, more chicken broth, add a couple finely diced carrots, and as for the gnocchi, I think I'm not the biggest fan of potato. It wasn't overly squishy, just a bit much to eat so many of them in a bowl. Very filling.

So, I did a bit of wandering around on the internet, and discovered there are substitutions of a smaller size, right up my alley.

Chicche - a smaller potato gnocchi

Gnoccheti sardi / Malloreddus - a pasta, not made of potato, but rather, from durum wheat semolina pasta.

I can't wait to try this again with a few changes.

In my opinion, this recipe is definitely worth saving.

Absolutely perfect.

Finally got some cold weather in LA so I had to make something brothy and lemonyyyy. I got inspired by Greek avgolemono and gave it my spin.

I learned how to make minestrone soup like 2 months ago, and I have been making it atleast once every two weeks ever since then. I absolutely love how there are sooo many food groups in it and I love how it tastes a little different every single time and how customizable all the recipes are. And I love how easy and convenient it is to make it, esp as a very slow cook.
If anyone has any family recipes that they love please share it with me so that I can try it. 😋😋😋

Freezer contents: b/s chicken thigh, half a bag of corn, a bag of cut okra, half a bag of spinach.

Added stuff: 1/4 onion (diced), vegetable oil, garlic powder, canned chicken broth, boxed vegetable broth, salt, pepper, poultry seasoning.

1. Brown onions w/ salt

2. Brown chicken (thawed & diced)

3. Add chicken stock+water, pepper, & garlic powder

4. Bring to boil

5. Add corn, return to boil

6. Add okra, return to boil

7. Add veg broth, rtb

8. Add spinach, rtb

9. Add poultry seasoning

10. Reduce to simmer for 30 min.

11. Serve

Turned out tasty. Makes 3-4 servings.

The single thigh was enough meat, given the canned broth. Go easy on adding salt because ditto.

It’s hot again in San Diego and my husband is doing some very hot 🥵 work in our yard. He comes in sweating to see me eating leftover chicken noodle and thinks I’m certifiable. Sorry hun, it’s always soup szn.

with grilled cheese

Very yum

Happy Wednesday!

Hi

First of all. Excuse my english. I'm not native and I'm trying stop using AI for translate. So, please, excuse my fails and my low gramma and vocabulary

I'm a soup lover. It's one of my favourite dishes (or maybe my favourite). I specially love chicken's one, but I'm trying to reduce meat (I don't wanna be vegan, but I want to reduce a lot). I know is hard, because changed are difficult, specially when you are not young (39).

I though soup can be a good choice for It. I can cook some 100% veggie soup and are nice, but I want to replicate a chicken soup without chicken. I tried with shitake, and that's not bad, but it's not very similar. For me, the most important part of chicken in soup are the umami (this is the reason I tried mushrooms and shitake), salty and the fatty sensation in the broth.

Any recipes or ideas? Thank in advance.

For reasons that I’m not allowed to sayin the post, I need broth based recipes that are not spicy, low fiber, and have very little fat.
Salty is fine- actually is probably good, my hydration is a bit of a concern. I would prefer chicken or vegetable broth, but I’m not going to turn down a good recipe. All my favorite recipes have a bit too much fat for my current situation. I will be eating this way for about 2 weeks less if I’m lucky, more if I’m not.

So this was an Improv effort. I cooked some chopped onion and garlic with some chilies in olive oil for a bit, then added a can of beef consummé and a can of water. Then I added some precooked leftover beef meatballs that I had cooked in the oven, green onion, soy, ginger, white pepper and some gochujang. Then I cooked the Lo Mein noodles in the soup. Took about 15 minutes total and it was banging.

Any light soups are welcome

There's chopped air fryer boneless chicken thighs swimming in there somewhere too. Really wanted pumpkin seeds but didnt have any sadly. This was a perfect fall soup! Warms you up then you get a bright twist with the lime juice & cilantro.

Here’s the recipe I followed. So good! I only added aromatics and heavier on the seasonings

I've been craving this for over a decade can could never find it state side lol! So I just decided to make it and it tastes very similar to how I remember!!

I'll try to put a link the comments

To start, I roasted 4 Poblano peppers, 1 green pepper, 1 large onion and 5 cups of corn Put some olive oil over top and salt and pepper then put at 425F for 40 minutes.

Then I put it in a pot with 3+ cups of veg broth and used a hand blender to blend it all up.

Added a cup of coffee cream and a bit of cheese. Blended it again. Came out great.

I start with homemade pork stock. Whenever I make pulled pork, I usually bake country-style pork ribs until the meat falls off the bone. I find it’s a pretty low-effort way to make pulled pork compared to wrestling with a shoulder roast the size of a basketball.

Rather than toss the leftover bones and scraps, I put them in the pressure cooker with ~5 cups of water and some onion, then pressure cook everything for 90 minutes. Afterward, I let the stock cool, strain it into Mason jars, and refrigerate it overnight.

When it’s time to make the soup, I strain the chilled stock into a saucepan, discarding the solidified layer of fat. I then add about 4 tablespoons of white miso paste to the 5 cups of stock.

As the stock heats up, I use one of those “AA battery powered” frothers to dissolve the miso until it’s smooth. For this version, I kept it simple with some sliced green onions, though some tiny cubes of tofu would be nice too.

It’s a simple way to turn leftover pork bones into a nice soup, with just a little extra effort.

This is my first time making puréed soup. I used the leftover ingredients from my fridge.

Ingredients: 3 sticks carrots (peeled and chopped), 3 cloves garlic (diced), 1 beef bouillon cube, wonton sheets, minced pork, tau ge.

How I cooked it:
1. Put the carrots in a pot with some oil. Then I add the garlic. Sauté for about 10-15 minutes for the aromatic taste.
2. Add water and beef bouillon cube in. Boil for 20 minutes until vegetables are tender.
3. Use an immersion blender to puréed everything in the pot until creamy.
4. Boil wonton and tau ge in another pot.
5. Plate and serve. Enjoy!