Food Creator
I have fallen in love with beets, and I will never look back. This soup has a bright, clear, red tinted broth that shimmers with drops of olive oil. The vegetables are hearty, and the wheat gives a nice texture and added nutrition. The humble ingredients together with the array of spices make this soup… Continue reading Borscht
Hello, all. This post is a bit different. It is not a recipe because the elements of this dish are already posted on this page. I just wanted to immortalize the meal that has nourished me for months now and will remain a staple in my diet once the weather turns cold again. Also, I… Continue reading My Favorite Dish All Winter
I am still holding onto the last bits of winter! I love the sun coming out, but it is still cold enough for soup. I love squash and every spring I lament that I did not eat enough in winter. The red lentils add a bit of robustness to the dish, and it is a… Continue reading Curried Butternut Squash Red Lentil Soup
I love kabocha squash. I will go on record now saying it is the best squash, and I will defend it at all costs. It is rich, savory, and adds a wonderful creaminess when blended in this soup. It can honestly be used as a substitute for egg yolks because it gives that equivalent taste,… Continue reading Kabocha Squash and Fennel Soup
This week, I got sick. Again. I feel like this is a common trend these days. The best thing we can do for ourselves is provide the nutrients and care our bodies require to heal. This soup is full of ginger, which warms and soothes the throat and stomach. The carrots and sweet potato provide… Continue reading Carrot Ginger Soup
Sometimes, you need a sturdy soup with a lot of vegetables and some plant protein in the form of lentils. They’re delicious so you’re welcome. Also, this is a great recipe to use up the last of your marinara sauce. This is a bit of a kitchen sink soup, so add whatever vegetables you have… Continue reading Lentil Soup
This soup is gorgeous. Even though it tastes slightly like beets, it’s worth it for the color. Make sure to buy a vibrant, orange pumpkin. The brighter the color, the better the flavor. I tried this recipe with butternut squash, and it just wasn’t the same. Just, get the pumpkin. Ingredients 1 Tbsp. olive oil… Continue reading Beet and Pumpkin Soup
This recipe follows the template that I used for my chili, but I used all chickpeas and different spices. That’s basically the only difference. Cooking doesn’t have to be complicated, people. Also, it soothes my analytical, engineering mind to follow a formula for recipe development. Anyway, it was absolutely delicious. Try it for yourself! Note:… Continue reading Chana Masala
Let me set the stage here: I had a pumpkin patiently sitting on my counter for about a month and an array of spices to choose from in my cabinet. I was tempted to remake my cheesy butternut squash soup using pumpkin, but I decided to branch out. I followed the cooking outline from my… Continue reading Curried Pumpkin Soup
Happy holidays, y’all! Since it just got real with the cold weather where I live in Texas, I thought this would be a good time to post a warm, hearty, spicy stew big enough for the whole family to enjoy (I now have chili for days). It’s a really versatile recipe, so if you want… Continue reading 3-Bean Chili
Kaitlyn Anne Thomas 