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Cabbage Soup – Surprisingly good?

9 May

Cabbage Soup


I don’t know how much there is to say about Cabbage soup, other than it’s surprisingly delicious.

I don’t normally buy cabbage, ever, but lately I’m kicking myself for not buying it sooner. It’s so delicious and generally absorbs flavours really well. The texture of cooked cabbage is really satisfying if you’re trying to have a hearty meal without the meat. And from what I’ve seen on healthy eating websites, it’s pretty decent meal for people trying to lose weight.

Try it out, I dare you.


  • 2 tbsb olive oil
  • 3 cloves of garlic – minced
  • 1 yellow onion – chopped
  • 2 carrots – peeled and chopped
  • 1 zucchini – chopped
  • 1/2 head of cabbage – chopped
  • Handful of fresh or frozen spinach
  • 1 litre of vegetable broth
  • 2 tbsp of tomato paste
  • 1 can of crushed tomatoes
  • Oregano, basil, salt and pepper to taste

Step 1: In a large soup pot, heat 2 tbsp of olive oil over medium-low heat. Add the garlic and onion and saute for 3 minutes.

Step 2: Add the rest of the ingredients and simmer over medium heat for 30-40 minutes until everything is extra delicious.

Step 3: Eat it.

Even Frank likes it



Zesty Italian Wedding Soup

22 Apr

Zesty Italian wedding soup

Soup with this much meat and cheese has to be delicious.


  • 6 cups of vegetable broth
  • 300 grams of chopped cooked sausage or meatballs
  • 125 grams orzo – or other small pasta
  • a handful of fresh (or frozen) spinach, chopped
  •  1 carrot – grated
  • The zest of 1/2 lemon
  • Parmesan

Step 1: Add the 6 cups of vegetable broth to a large pot and simmer over medium heat.

Step 2: Add all of the ingredients (except the parmesan) and cook until the pasta is tender.

Step 3: Serve sprinkled with a good amount of fresh parmesan.


Zesty Italian wedding soup

Taco Soup – A soup that you can sink your teeth into

1 Jan

The mona lisa of soups

Mmmm Mmmm Meat.

What can I say about taco soup other than it’s delicious and full of meaty goodness AND you get to eat it with tortilla chips? Well, it’s the king of soups. Bow down to it. Love it tenderly and eat every last bite.

Did I mention how easy it is to prepare? As long as you can use a can opener and have a few minutes to spare, this meal can be yours!

Serves 5-6

  • 2 Pounds of Lean Ground Beef
  • 1 Package of Taco Seasoning Mix
  • 1/2 cup Water
  • 1 Small Onion – Chopped
  • 2 Cloves of Garlic – Chopped
  • 1 Can of Mixed Beans
  • 1 Can of Baked Beans in Tomato Sauce
  • 1 Large can of Stewed Whole Tomatoes
  • 1 Small Can of Corn Kernels
  • Sour Cream for Topping
  • Shredded Cheese for Topping
  • Tortilla Chips

Step 1: Start by cooking the ground beef in a lightly oiled frying pan on medium heat. Make sure to cover your pan so the meat will cook faster.

Step 2: In a separate pan fry the chopped small onion and 2 chopped garlic cloves in oil on medium heat until tender.

Step 3: Once the meat is done, drain and rinse with water to remove any excess fat. Put it back into the pan on low heat and add the package of Taco seasoning and 1/2 cup of water. Stir until the meat is completely coated in seasoning. 

Step 4: In a large pot, mix all of the remaining ingredients together (minus the sour cream, cheese and tortilla chips) and stir over low heat until heated through.

Step 5: Done!  Serve with a wee bit of sour cream on top and some shredded cheese. Throw some tortilla chips on the side and dig in!



Some like it hot? Add some chilli pepper flakes or cayenne pepper for a little extra somethin’ somethin’.

Bow down to the taco soup. It is now your master.

Roasted Red Pepper and Chorizo Soup – Easy and impressive

7 Nov

It is simply amazing. And easy. Here’s the soup recipe that will make you feel like a gourmet chef… without actually having to be one.


  • 6 Roasted and peeled Red Bell Peppers (click here to see how to roast peppers)
  • 1/2 of a Chorizo Sausage – Sliced (optional)
  • 2 Tbsp Butter
  • 1 Chopped Onion
  • 3 Cloves Garlic – Minced
  • 3 Cups Chicken Broth
  • 1/2 Cup of Heavy Cream
  • Pepper! – Yes, the exclamation point is necessary

Step 1: Add 2 Tbsp butter to a large pot and heat until melted. Add onions and garlic and saute on low heat until tender – About 15 minutes – Cover pot to reduce cooking time

Step 2: Add 3 cups chicken broth. Simmer on low for 25 minutes

Step 3: Add the roasted red peppers to the pot and use a hand blender to puree . Now, we both know how HOT this will be, so  if you’d prefer your face not getting burned, please, please, PLEASE be careful! No hand blender? Use a regular blender.

Step 4: Add cream and pepper! and heat on low for another 5-10 minutes. If using chorizo or sausage, add now!

Step 5:  Add a splash of cream or crème fraiche, some fresh basil and serve immediately.



Make it a vegetarian soup by using vegetable broth and no chorizo

Don’t burn your hand or face while blending

Eat within 3-4 days

If freezing, eat within 2-3 months – Although.. I’m sure it will be gone before then

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