FoodFash

Adventure Begins in the Kitchen

Chilled Charred Pepper & Sweet Corn Soup

July 15, 2015 by Kristin

Charred Pepper & Sweet Corn Soup 4

Today was the first noticeably scorching hot day this summer.  As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash.  I thought “yikes!”.  And then I thought about soup.  Confused, I redeemed myself {to myself} with ideas of chilled soup.  Because chilled soup in 101 degree weather makes sense.

Corn on the Cob

A few minutes after arriving home, I had my mind set on this soup.  But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd.  The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim.  And I didn’t feel much like roasting beets anyway..

Charred Peppers

But what I did feel like doing was setting cutesy bell peppers on fire.  And then putting all of the lovely bits of char into a {coconut} cream-based soup.

Charred Pepper & Sweet Corn Soup 2

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers.  And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Filed Under: Dairy Free Recipes, Gluten Free Recipes, Main Dish Recipes, Vegan Recipes Tagged With: charred peppers, corn, dairy free, gluten free, soup, vegan, vegetarian

Spicy Broccoli & Leek Soup

May 5, 2014 by Kristin

Broccoli and Leek Soup

After making this recipe, my friend Molly and I wondered if we could use it as a formula for other veggie soups.  Asparagus and broccoli came to mind first and they’ve been stuck in my head ever since.  So today when I was at Wheatsville Co-op {becoming an owner!} and saw a beautiful bunch of broccoli, I decided to give it a go.

Almond Slivers 1

I modified a couple things about the recipe to make life a little more simple.  Like using 4 cups of broth instead of 3.  Since broth is packaged in a 4-cup container, you were always left with a cup of broth in your fridge that never found a home.

Broccoli and Leeks

Beyond quantity, I added a complimentary veggie, more nuts, more lemon, and more spices.  The addition of cayenne pepper gave the soup a welcomed kick.  And the drizzle of olive oil gave the soup a little complexity that made it feel restaurant worthy.

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Filed Under: Dairy Free Recipes, Gluten Free Recipes, Main Dish Recipes, recipes, Vegan Recipes Tagged With: broccoli, dinner, leek, soup, vegan, vegetarian

Chicken Spinach Lemon Soup

October 31, 2013 by Kristin

Chicken Spinach Lemon Soup 2

Noodle-less soup was a tough concept for me to grasp tonight.  Austin is rainy and rain totally calls for noodles.  But I’ve been trying to do this bootcamp, green smoothie, minimal dairy, minimal grain thing – so I got creative.  And by getting creative, I mean getting simple.  Super simple.

Shredded Chicken Breast

The shredded chicken and spinach gave this soup enough heartiness that your mind didn’t wander towards thoughts of noodles.  And adding egg to the chicken broth made this soup nice and creamy, giving the illusion that dairy was invited.  Dee-lish!

Chicken Spinach Lemon Soup

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Filed Under: Dairy Free Recipes, Gluten Free Recipes, Main Dish Recipes, recipes Tagged With: dairy free, dinner, gluten free, recipes, soup

Sauerkraut & Potatoes

March 7, 2013 by Kristin

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“Hello, my little girl.”.  “Hello, my little gramma.”.  We giggle.  I don’t call my gramma as much as I should, but when I do, that is almost always how the conversation begins.

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We talk a lot about food because, well, she’s who shared her kitchen most with me when I was a wee one.  We talk even more about food because she’s FoodFash’s biggest fan (and I appreciate that).  Today was all about sauerkraut and potatoes because it’s a cozy meal that reminds me of my family.  And even when you’re having the time of your life, you always miss your family.

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FoodFash Gramma’s Sauerkraut & Potatoes

2 lbs of country ribs (I couldn’t find these in Austin, so used baby back ribs)

5 medium sized yukon gold potatoes, cubed

1 – 28 ounce jar of sauerkraut

salt & pepper

Salt and pepper each side of the ribs and place in a large pot.  Fill the pot with water until the meat is covered by about 2 inches.  Bring to a boil, reduce heat to low, and continue boiling for about two hours (meat should pull easily off the bone).  Remove ribs from water and set aside.  Add cubed potatoes to water and boil for 15 minutes or until potatoes are soft, but not mushy.  When the potatoes are finished, add the entire contents of the sauerkraut jar to the pot.  Stir potatoes and sauerkraut together and let stand over medium-low heat until kraut is warm.  Add the meat, salt and pepper to taste, and serve.

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When I asked for this recipe, I wasn’t expecting a list of only three ingredients that required little work and even less dishes.  So I sat there and watched the pot, wondering if my kitchen could produce sauerkraut and potatoes that would satisfy the bit of nostalgia that I was feeling this afternoon.  I served myself a bowl and let the tart warmth fill belly.  I thought about how I forgot to buy cornbread and that I should order some tomorrow.  I thought about how grumpy I’ve been at work lately and that I should change that.  I thought about how I should call my gramma more.

Filed Under: recipes Tagged With: dinner, family, german recipes, grandma's recipes, sauerkraut and potatoes recipe, soup

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