Just throw the ingredients into your crock-pot, let it go to work, and come home to THIS delicious lentil-pumpkin soup with spinach! Continue reading
Sweet summer corn is everywhere right now, and I can’t resist it! And today I am bringing you THIS delicious creamy roasted corn soup! Continue reading
Happy Friday! Its a beautiful day here is San Diego! Sunny and warm… My husband and I are taking advantage of it and going for a hike tomorrow, I can’t wait! Hopefully you all have exciting plans this weekend. I am sharing another weekly plan that is looking awfully tasty! I have two new one-pot dishes that are easy and ready in 30 minutes, and couple of dishes that i shared before, plus a couple of breakfast ideas! Enjoy!
If you make one of my recipes, take a picture and share on Instagram! Use hashtag #oceanviewkitchen
Have a nice weekend!
enjoy the little things:) olga
Growing up my mother always made soup. She would make a big pot for us to eat for days. Regardless of the weather, I still love a bowl of soup, because it reminds me of home. This recipe is very simple but incredibly tasty, made with tomatoes, pearl couscous, chickpeas, spinach, and spices. I finished the soup with some lemon juice, fresh parsley and lemon zest which gives the soup an extra twist. This is a filling and comforting soup that is still suitable for a late spring/early summer meal. I really liked the results. It was filling but left me feeling nourished, not stuffed. I served it with the crusty bread and a smokey ham. Enjoy!
I am bringing a big pot of soup to Angie’s Fiesta Friday today!
I decided to make Moroccan Red Lentil Soup the other day. Lentil soup is comforting, simple, and easy to throw together with just few ingredients. You can make a big pot of it in about thirty minutes, which will then last all week. Its hearty and filling enough to last you to the next meal, but it’s also one of the healthiest dishes you can put on the table. It’s made with red lentils, onions, tomatoes, garlic and spiced with coriander, cumin, turmeric, paprika, red pepper flakes and touch of cinnamon. I also like adding a squeeze of lemon at the very end to brighten the flavors. This soup is high in protein and fiber, very healthy and delicious. Red lentils require a cooking time of 10 to 40 minutes, depending on the variety—mine were done in about 15 mins. I often pair lentil soup with crusty bread and top it with more red pepper flakes, fresh parsley, lemon zest and some sumac.
Do you love cheesy broccoli soup, but not all the calories that go with it? Then try this lighter version! Broccoli and leeks are tossed in olive oil, smoked sweet paprika, turmeric, thyme, nutmeg and a touch of cayenne pepper for a little bit of heat. After roasting, the veggies are blended and whisked into a luxuriously creamy base of cashew milk, nutritional yeast, and a touch of lemon juice. The nutritional yeast adds a nutty zesty “cheezy” flavor and melds all of the flavors into a soup that will leave your taste buds wanting more! Continue reading
It’s hard to believe that it’s been over 2 months since my last blog! Between renovation and being busy at work, I didn’t have much time to cook anything special. We are not completely done, but things slowly going back to normal.
Today I am sharing the Butternut Squash-Apple Soup. This is a perfect recipe for fall! Slow roasting the squash, apple, and onion together makes them tender and flavorful. Cashew milk makes the soup rich and creamy. The combination of Granny Smith and red apples like Gala adds a tangy sweet flavor to this delicious soup. Serve with warm crusty bread for dipping. Continue reading