Spring Asparagus Coconut Soup with toppers

I've found it!

The perfect soup to make that seasonal transition everyone looks forward to...

Winter to Spring.

I received a copy of The Modern Cook's Year by Anna Jones

and her Asparagus Coconut Soup immediately caught my eye.

Not only did the soup look amazing, but so did the soup toppers.

It is a quick and easy recipe with beautiful fresh ingredients.

I am a firm believer that a soup isn't complete without a topping.

Some of Amanda's suggestions include,

Toasted Coconut...

Crispy Pan Fried White Beans...

and Golden Sesame Seeds...

I couldn't pick one so I used them all...

This recipe is just one of the over 250 in this epic vegetarian cookbook,

that will see you through every season. 

Asparagus and coconut soup
from The Modern Cook's Year
Serves 4
2 Tablespoons butter of coconut oil
1 leek finely chopped
3 3/4 cups asparagus trimmed and cut into 1/2 inch pieces
a small bunch of basil leaves picked, stalks finely chopped
1 1.45 ounce can coconut milk
2 cups vegetable stock
1 lemon

Put a large deep pan over medium-high heat, add the butter and leek and cook for 10 minutes, stirring until the leeks are soft and sweet.

Next, add the asparagus, the basil stalks and the greens and allow to cook for a minute or two, then add the coconut milk and stock and simmer until the asparagus is tender, this should take about 4-5 minutes.

Add the basil leaves and blitz in a blender or in the pan with an immersion blender, until the soup is completely silky smooth.  Squeeze in the lemon juice.

Next, make any adjustments to the soup. Add more water if the soup is too thick, pinch alt if needed, or more lemon.  Once it is tasting great, ladle into bowls and top with suggested toppings if desired.

Topping ideas:
toasted coconut flakes and drizzle of olive oil
little basil leaves and coconut milk
pan crisped white beans and lime zest
toasted sesame seeds

Thank you to ABRAMS Books for sponsoring this post and for sending me an advanced copy of The Modern Cook's Year .  I am part of the ABRAMS Dinner Party so there will be more wonderful recipes to come.

Cream o' Spinach Soup - St. Patrick's Day Dinner

When you have the last name Murphy,
March is a time of luck and leprechauns, celebrations and of course, clovers.
Everything seems more glorious and green, not only in our surroundings but in what we eat.
I am kicking off the season with a special pot at the end of the rainbow...
Cream O'Spinach Soup.

It's creamy, delicious and the perfect addition to your spring menu.

This version is not only fresh and vibrant but it's also lactose free!

We all know the leprechauns are tolerant of many things, 

but sometimes lactose is not one of them.

The addition of Clover Sonoma Lactose Free Milk, 

makes it so rich and smooth,  you get all the flavor you love without the lactose.

Clover Sonoma Lactose Free Milk is the first and only Non-GMO Project Verified lactose free milk on the market. It is backed by the Clover Promise of Excellence, which guarantees delicious and nutritious dairy that is rBST-free, non-GMO and American Humane Certified. 

Lactose intolerance is caused by the body's inability to produce enough of the lactase enzyme to fully break down lactose, a natural sugar in milk.  McGill University recently published a study that examined plant based dairy alternatives and found cow's milk is the most nutritious option.  

People who might have chosen plant-based "milk" alternatives due to lactose intolerance,

may want to choose lactose free milk for a more balanced nutrition profile.

I have a big batch ready, and once it is topped with a 4 leaf spinach clover, 

all the Irish eyes will be smiling.

I hope your day is full of clovers!

Cream O'Spinach Soup

1 quart chicken or vegetable stock
4 tablespoons butter
1 large white onion, chopped
2 shallots, chopped
3-4 cloves of garlic, chopped
1/4 cup all purpose flour
24 ounces baby spinach (or 4, pre-washed 6 ounce bags)
1 teaspoon fresh squeezed lemon juice
1/2 cup Clover Lactose Free Milk (I used 1% but any of them work wonderfully)
1/4 teaspoon ground nutmeg
salt and pepper to taste

In a large stock pot, melt butter over medium low heat.  Add onion, shallots and garlic and sauté until tender, about 5 minutes.  Slowly whisk in flour and make sure fully incorporated before whisking in stock.  Add spinach and gently stir until wilted, then simmer on medium low about 10 minutes.  Add lemon, nutmeg, salt and pepper and stir to combine.  Using an immersion blender (or transfer carefully to a blender) puree until smooth, then return to stock pot over low heat.  Stir in Clover Sonoma Lactose Free milk and heat until warmed.  Taste to see if more salt and pepper are necessary and serve.


Thank you to Clover Sonoma for sponsoring this post.  You can find out more about all of their amazing products here.

Creamy Tomato Herb Soup

I'm not going to lie, I love canned tomato soup.

It's warm, comforting and brings me right back to my childhood.

I also love fresh herbs, I seem to add them to anything and everything.

I decided to ditch the can and make an easy and flavorful 

Creamy Tomato Herb Soup.

The tang of the tomatoes, freshness of the herbs 

along with a touch of spice and cream make it a delicious bowlful of comfort.

It is perfect paired with grilled cheese or a salad...

or on it's own with a little fish!

Creamy Tomato and Herb Soup

2 tablespoons olive oil
2 white onions, chopped
5 garlic cloves, minced
1 28 ounce can of crushed tomatoes
4 cups chicken stock
Kosher salt
ground black pepper
1 teaspoon red pepper flakes
1 cup heavy cream
1/2 cup torn basil
2 tablespoons chopped dill
1 tablespoon fresh oregano

additional herbs for topping
Parmesan cheese

In a large pot heat olive oil and onions.  Cook over medium heat until onions are soft, about 10 minutes, then add garlic and cook another minute or two.  Add tomatoes and chicken stock and season generously with salt, a few grinds of pepper and red pepper flakes. Bring to a boil then simmer on medium-low heat about 20 minutes.  Carefully place contents in a blender in small batches and puree until smooth.  Return to pot over low heat and stir in cream and herbs.  Let simmer at least 15 minutes before serving.  Top with fresh herbs and parmesan cheese. (or goldfish crackers!)

Snowflake topped Potato Soup

Thank you Idahoan® Steakhouse® Soups for sponsoring this post. Stay warm with this winter with a cozy bowl of soup!

Winter in California is unlike anywhere else.

It's typically sunny and warm but as soon as the temperature dips into the low 70's, 

we instantly whip out our scarves, sweaters and mittens to brave the frigid air!

We constantly talk about how "cold" it is 

and my friends on the East Coast laugh at how silly we are.

No matter what temperate it is, I think it's always a great idea to warm up 

with a comforting bowl of snowflake topped potato soup. 

Lately, I have been cozying up with the amazing  Idahoan® Steakhouse® Soups.

They have all the flavorful, slow-cooked taste of restaurant-quality soup 

and they are ready in just five minutes.

Each is filled with real, red potatoes and red potato skins

and deliver exceptional taste and texture with every spoonful.

The soups have so much flavor, it tastes like they've been cooking all day.

They are so great to have on hand for a quick but satisfying lunch or to have with dinner anytime.

On this 68 degree day, I garnished the Creamy Potato Soup with a cheesy snowflake.

As I watched it melt into the delicious soup, 

I imagined was in the middle of a snowstorm with each bite.

It is hearty, savory, soothing and so good.

I have never met a soup topper I didn't like, 

it just adds a touch of fun to the bowl.

My family loves it and 

 these snowflakes are so easy to make.

I used a dough cutter that also imprints a pattern,

 but a regular snowflake cookie cutter works great as well.

(available at most craft stores)

Place the cutter on a slice of very cold cheese and press down firmly but gently...

(I used provolone) 

and instantly there is a snowstorm!

It is the perfect novelty for our sunny winter weather...

or a real snow day!

Idahoan Steakhouse® Soups are available in four delicious flavor varieties: 

Loaded Potato, Creamy Potato, Cheddar Broccoli and Cheddar Potato.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

Pumpkin Thyme Soup

It's that time of year when anything and everything is pumpkin.

I have to say they are hard to resist.

They are bright, happy and the perfect symbol of the season to come.

That is why these adorable Fall Zucchette Pumpkin shaped pasta shells,

 I saw at the store had to come home with me.

It is Pumpkin Soup Thyme!

A cheerful, simple bowl of fun...

and no carving involved!

"Pumpkin" Noodle Thyme Soup
serves 3-4

2 cups of Trader Joe's Fall Zucchette Pasta shells cooked al dente (about 6 minutes), then rinsed in cold water to stop cooking

1 Tablespoon Olive Oil
2 garlic cloves, finely minced or grated
1/2 cup white onion, finely chopped
2 large celery stalks, finely chopped
2 large carrots peeled and finely chopped
2 14.5 ounce cans chicken stock
1 Tablespoon Thyme leaves removed from stem

Heat olive oil and garlic in a sauce pan over medium heat for a minute, then add onion, celery and carrots.  Heat and stir until onions become translucent.  About 5 minutes.  Add chicken stock and simmer on low about 10 minutes.  Gently stir in Pumpkin pasta.  Remove from heat and serve with fresh thyme sprinkled on top.

What's for lunch? Caprese Soup!

Caprese Salad is a staple around here.

The tomato and basil plants my son has in our garden are all overflowing 

and it seems to be a side dish multiple times a week.

Today for lunch I thought I would give my basil, tomatoes and mozzerella
 a little heat and turn it into soup.
Introducing the Caprese Soup...

I filled my bowl with halved cherry tomatoes...

a handful of bocconcini mozzarella that I bought marinated in oil, herbs and vinegar...

I grabbed the basil and threw in about 7 leaves...

then poured in pipping hot vegetable stock...

and topped with rustic, crispy croutons.

It's amazing that all the same ingredients 

can taste so different in a soup.

It is light and fresh yet filling and satisfying.

and oh boy, when than cheese melts...

It is mmmm good!

For the love of lunch - warm, comforting soup

I have been compensated by Collective Bias, Inc. and Campbell's Soup. All opinions are mine alone and truth be told - I can't stop eating this soup! #LoveLunchIn #CollectiveBias

Delicious, quick and easy - that is what I love for lunch.
These days at noon,
I could be home working on a project, running errands,
driving to a meeting or picking up my kids.
My new favorite lunch,
 for wherever I am is
Campbell's Slow Kettle Soup!

It's comforting, filling, tastes amazing and 

with over 12 different soups I will never get bored.

On days when I am on the go, 

I warm on the stove (it is also microwaveable) and pour into my thermos. 

Stashed in my bag with a spoon, napkin and cup -

I am ready for lunch anytime.

Yesterday I enjoyed the Tuscan-Style Chicken and White Bean Soup.

Big chunks of white meat chicken, luscious beans, crisp veggies and herbs -

it is like a big warm hug in the midst of a busy, hectic day.

Today, I cooked up some Roasted Chicken Noodle...

want a bite?

Finally I am excited about lunch!

Soon on my menu...

Texas-Style Angus Beef Chili

Tomato and Sweet Basil Bisque

Roasted Chicken and Chardonnay Soup

and

Fiesta Chicken Lime Tortilla Soup

Campbell's Slow Kettle Soups 

are found in the soup aisle of most major markets and super centers.

I usually buy mine at Target...

Click here for a special coupon to save on your next purchase.

Let me know which one is your favorite!

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