First, I want to apologize for my blog lately. I haven’t been able to post a new recipe in a while, which I feel extremely bad for. However, I have a recipe this week that I just have to share with you. This recipe will make up for the lack of activity on my blog lately, I promise. If you are looking for a delicious recipe to try, I have one for you.
I have a confession to make. I haven’t actually made a soup for Soup Sunday in a few weeks. Things have been a little hectic around here as the school year comes to a close. However, I have saved a Soup Sunday recipe from a few weeks back to share with you all. I’ve made this recipe a couple times, and each time it was delicious.
I haven’t posted a recipe from Soup Sunday in quite a while. So, it’s about that time to share another delicious and easy recipe for a soup I love. Now, I’ve posted a couple other soups that may seem similar to this one. However, I promise this soup is really different. I have made a couple tomato soups before, and both were great successes. This soup combines a wonderful tomato flavor with the interesting texture of quinoa.
Once upon a time ago, I hated broccoli. My mom was a broccoli with cheddar cheese sauce fan when I was growing up, but I just couldn’t eat it. If I can’t eat a vegetable smothered in cheese, it’s probably not meant to be, right? Well, fast forward to last year. I saw a recipe for a broccoli and cheddar soup. It actually looked really good. So, I wanted to try it for Soup Sunday. I can’t tell you enough how worried I was about making a big batch of broccoli and cheddar soup. I mean, I hate broccoli right? Well, this soup changed my tune on broccoli.
Another Soup Sunday has come and gone. However, this Sunday was a little different. I made a chili for Soup Sunday. Now, do you consider chili a “soup?” I mean, in the soup section of a cookbook would you find chili? I feel like chili would be in the soup family. I digress, this week I made a killer chili for Soup Sunday. This chili combines a few flavors in one amazing dish. It’s a bonus that you make this in the crock pot, and it’s wonderfully easy.
Well, everyone’s favorite day of the week has come and gone yet again: Soup Sunday! OK, maybe it isn’t everyone’s favorite day of the week. I definitely love Sundays though. I look forward to making soup each week. Whether it be an old favorite or a new soup, the weekly tradition in our house has become something I look forward to each week. Not only are soups generally easy to make, they tend to be lower in calorie. This soup is so easy and one of the, if not the, lowest calorie soups I’ve made yet.
There are some comfort foods that are slightly more difficult to have as a vegetarian. Growing up, we used to have chicken pot pies all the time. Buttery, flaky crusts with warm, delicious filling? Yes please. However, since becoming a vegetarian almost ten years ago, I can count the amount of times I’ve had a vegetarian-friendly pot pie on one hand. It’s just one of those foods that I miss having. So, for Soup Sunday, I decided to make a pot pie soup.