Category Archives: Soups and Stews

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Gazpacho

Anyone else still have tomatoes coming out of their ears?

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My version of gazpacho is easy, delicious, and great for you.  I make it early in the week and then it is perfect to have for lunch or a light dinner.

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I just chunk up all of the veggies and bread, plop them in a blender, and then run the whole thing thru a food mill to get out the tomato skins, cucumber seeds, and anything else that would make it now smooth.

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I also like to chopped up some extra cucumber and red bell pepper into a small dice to give the soup a little heft.

But that is totally optional.  The gazpacho of just a good without it.

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Gazpacho
 
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Total time
 
Gazpacho
Author:
Serves: 4
Ingredients
  • 8-10 medium tomatoes
  • 1 large cucumber, peeled
  • 1 large red bell pepper
  • 3 cups cubed french bread
  • 1½ cups water
  • ½ cup red wine vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
Instructions
  1. Cut the tomato, cucumber, and red bell pepper into chunks.  Place all ingredient into a blender (you might need to do this in batches).
  2. Blend until smooth.
  3. Pour the soup thru a food mill to strain out all of the tomato skins.
  4. Refrigerate until ready to eat.
  5. Eat!

You can also cut up some additional cucumbers and red bell pepper to add to the soup right before eating.

To change it up a little bit add in a clove or two of garlic.

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{Slow Cooker} Potato Broccoli Cheese Soup

Is your life as crazy as mine?  I bet it is.  Between being a single mom to three munchkins, trying to start a new business, baseball, softball, gymnastics, girl scouts, church, yada, yada, yada…..Sound familiar???

We are all super busy and that’s why we all love slow cooker recipes!

My three kids loved this, even my four year old who only eats maple cream of wheat, jelly sandwiches, and chocolate milk.

First things first!  Haul out that slow cooker and plug it in!

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Then peel the potatoes and chunk them up.  Add in the broccoli, milk (I used unsweetened almond milk), veggie stock, some salt.  Set it and forget it. Give it  stir every once in a while if you are home, if you are not home don’t give it stir.  Either way it will be fine.

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When the vegetables are tender, place everything in the blender and give it whirl.

(Side note: If you use almond milk like I did the soup might look curdled, but just blend it up and it will turn out great! If you used regular milk, forget I said anything.)

Pour the soup back into the crock pot.

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Chop up some broccoli pretty fine and add it to the soup.

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Next up grated cheddar cheese!!! Yum.

Give the soup another 15 minutes or so to melt the cheese and soften the chopped broccoli a little bit.

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Enjoy!

5.0 from 1 reviews
{Slow Cooker} Potato Broccoli Cheese Soup
 
Prep time
Cook time
Total time
 
{Slow Cooker} Potato Broccoli Cheese Soup
Author:
Serves: 4
Ingredients
  • 2 pounds yukon gold potatoes
  • ¾ pound broccoli
  • 1 leek, sliced lengthwise and chopped
  • 2 cans vegetable stock
  • 2 cups of milk (almond, soy, cow)
  • 8 oz cheddar cheese, shredded
  • salt and pepper
Instructions
  1. Peel and chop the potatoes, add to the slow cooker.  Chop the broccoli and add to the slow cooker, reserving about ⅓ of it. Add the vegetable stock, milk, and some salt.  Cook on low for 8-9 hours, or on high 4-6 hours.
  2. Once vegetables are tender, place everything in a blender and blend it up.
  3. Pour back into slow cooker.  Chop remaining broccoli very small and add to the soup.  Stir in the grated cheese. Let cook for 15 more minutes to melt the cheese and soften the chopped broccoli.
  4. Eat!

Calories per serving: 470 (but you could easily cut the cheese in half without sacrificing much flavor and save 115 calories per serving)