I have some exciting news! I’ve started a new blog called My Cup of Soup!
Why soup? It’s my favorite food for lunch and dinner — and even breakfast. There are infinite ways to create a quick bowl of nourishing soup — and on my new blog I’ll share my favorite low-carb and gluten-free recipes.
Also, in the Food Finds section of each post, I’ll introduce you to the special ingredients I use and tell you where you can find them — mostly in Asian markets, farmers markets, organic food stores, specialty grocery stores, and online. There’s an amazing variety of great foods out there — hiding in plain sight!
So far I’ve just published a few recipes on my new blog. More coming soon!
I hope you stop by My Cup of Soup, take a look around and try out the recipes and let me know what you think of them.
And at My Cup of Soup, you can subscribe to get emails to let you know when new soup recipes are posted.
And, of course, you can always email me at Leni@mycupofsoup.
Feel like curling up with a good book and a cup of soup? Then here’s a great recipe you can make in your blender — just as easily as you can make a smoothie!
1/2 of a 32-ounce jar Rao’s Homemade Marinara Sauce
2 cups homemade or store-bought low sodium chicken broth
2 teaspoons dried Italian herbs
1 teaspoon finely chopped fresh garlic
1/4 – 1/2 teaspoon red pepper flakes
3/4 cup organic grape or cherry tomatoes, halved
1/2 cup half and half (grass-fed)
Into a blender, add the Rao’s Homemade Marinara Sauce, low-sodium chicken broth, Italian herbs, garlic, and red pepper flakes. Blend to mix well. Add the grape tomatoes and blend until tomatoes are coarsely chopped.
If making soup for one or two people and storing the rest for another day:
Pour some of the tomato mixture into individual bowls or cups and then heat in microwave. When the soup is hot, add half and half; stir to mix. Heat to serving temperature. Stir to mix. Garnish with chopped Spicy Rosemary Walnuts, if using. Serve and enjoy!
If making soup for more than two people:
Pour the tomato mixture into a tall pot and heat over medium heat. When the mixture is hot, add the half and half; stir to mix. Heat to serving temperature. Stir to mix. Garnish with chopped Spicy Rosemary Walnuts, if using. Serve and enjoy!
FOOD SHOPPING TIP
Marinara sauce: Roa’s Homemade Marinara sauce tastes great and is made with great ingredients and no sugar. Also it has just 4 grams of carbohydrate per 1/2 cup. But, Rao’s is not cheap. So I try to catch a sale and also sometimes buy a case (12 jars) for an additional 10% discount.
FOOD PREP TIP
Garlic: Wait 15 minutes after chopping garlic before you cook with it. This is how long it take the copped garlic to create an anti-cancer compound! If you cook with garlic too soon after chopping it, you won’t get the anti-cancer benefits!
Into a food processor fitted with the metal blade, place the pumpkin, almond butter, maple syrup, and 1 teaspoon of the Make-Your-Own Pumpkin Pie Spice. Process until smooth and creamy. Chill in refrigerator.
Serve in shot glasses or other little glasses. (To get the pumpkin mixture into the glasses you just put it into a sturdy plastic bag, snip one corner off of the bag, and then squeeze the mixture into the shot glasses just like you would squeeze a tube of toothpaste. )
Top with whipped cream.
Pumpkin – Pumpkin is low in carbohydrates and high in fiber and vitamin A.