Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Low Carb Breakfast Recipes | Gluten Free + Keto

By The Domestic Geek

GET FULL RECIPES 👇👇

Low Carb Breakfast Pizza: https://www.healthymealplans.com/reci…

Low Carb Breakfast Sandwich: https://www.healthymealplans.com/reci…

Original Low Carb Biscuit Recipe: https://wearychef.com/low-carb-biscui…

Western Mini Frittatas: https://www.healthymealplans.com/reci…

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Homemade French Onion Soup

By The Domestic Geek

Watch how – to video 👇🏻

 

Ingredients:

1 tbsp oil
2 tbsp butter
5-6 large onions, finely sliced
salt and pepper
½ tsp sugar
2 tbsp flour
2/3 cup apple cider OR red wine
8 cups vegetable or beef broth
2-3 sprigs fresh thyme
baguette crostini or croutons
Gruyere cheese, grated

Instructions:

* In a large Dutch oven or saucepot heat oil and butter over medium heat.

* Add onions and stir until they are well coated.

* Cover and cook onions for 15 minutes.

* Remove the lid and season the onions with salt, pepper and sugar.

* Cook the onions for an additional 30 minutes, stirring often. Onions should be deep golden brown.

* Once onions are caramelized stir in flour and cook for 1 minute.

* Add broth and fresh thyme and bring the mixture to a boil.

* Reduce heat to medium-low and simmer for 30 minutes.

* Ladle soup into individual, oven-safe bowls and top with crostini and cheese.

* Bake at 375°F until cheese is melted and bubbly.

* Serve hot from the oven.

** Enjoy!

Source:   http://thedomesticgeek.com/archives/15999

😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😃😄😄😄😄

Alternative Recipe from Food Tube

Classic French Onion Soup | French Guy Cooking

Watch how -to video 👇🏻

 

 

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Vegetarian / Vegan

Fall Soup – 3 Delicious Ways

By The Domestic Geek

Watch how – to video 👇🏻

 

Creamy Tomato Soup

Ingredients:

2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish

Instructions:

🍲 In a large saucepan, heat oil over medium-high heat.
🍲 Add onions and sauté until they become translucent.
🍲 Add garlic and sauté for another minute.
🍲 Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
🍲 Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
🍲 Reduce heat to low and simmer for about 30 minutes.
🍲 Add cream.
🍲 Puree soup with an immersion blender or in batches in a traditional blender.
🍲 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍲 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍲 Garnish with fresh basil.
🤗🤗 Enjoy!

Carrot Ginger Soup

Ingredients:

2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste

Instructions:

🍝 In a large saucepan, heat oil over medium-high heat.
🍝 Add onions and sauté until they become translucent.
🍝 Add ginger and sauté for another minute.
🍝 Add carrots and vegetable broth and bring to a boil.
🍝 Reduce heat to low and simmer for about 30 minutes.
🍝 Puree soup with an immersion blender or in batches in a traditional blender.
🍝 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍝 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍝 Garnish with plain yogurt and fresh pepper.
😋😋 Enjoy!

Leek and Potato Soup

Ingredients:

2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste

Instructions:

🍛 In a large saucepan, heat oil over medium-high heat.
🍛 Add leeks and celery and sauté until they begin to soften.
🍛 Add garlic and sauté for another minute.
🍛 Add potatoes and vegetable broth and bring to a boil.
🍛 Reduce heat to low and simmer for about 30 minutes.
🍛Add cream.
🍛 Puree soup with an immersion blender or in batches in a traditional blender.
🍛 If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
🍛 Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
🍛 Garnish with fresh black pepper.
😚😚 Enjoy!