Chilled Tomatillo & Avocado Soup featuring Stonyfield Organic Yogurt

Have you ever had or made chilled soup? I mean, on purpose. Not because you haven't had a hot meal since your first child entered this world.

It's sort of a weird concept to me since, when I think of soup, I think of a big bowl of steamy goodness on a brisk day.

But cold soup is a thing. Like gazpacho and vichyssois.

The same way that a bowl of hot soup warms you from the inside out on a cold day, chilled soup can be a great way to lower your temp internally when the weather is brutal outside. Being a Floridian, this is a vital survival tactic for me, especially these hot summer days when stepping outside means going from cool and collected to a sweaty mess in about 2 seconds flat {sometimes faster}.

Don't get me wrong -- my favorite method of temperature regulation will always be air conditioning, cool Atlantic waters, ice cream, and frosty cocktails. But since I can't hang out at the beach all day every day sipping mojitos between bites of my ice cream cone during the summer {sad, I know}, it's important to have some alternatives.

So, back to chilled soup.

There are lots of great combos that make for good chilled soups -- some are chunky and full of veggies, others are sweet, fruity and tangy. But the version I was going for when I whipped up today's recipe was something smooth and creamy with a vibrant flavor profile.

Want to wake up your taste buds? Give this Chilled Tomatillo and Avocado soup a try. It can't get any easier to make. Roast tomatillos. Blend with the other ingredients. Chill. Eat.

The combination of roasted tomatillos and the splash of lime juice really give it a "HELLO!" kind of zing, while avocado and Stonyfield Organic Yogurt add creaminess to the mix. It's a like a cool fiesta on your tongue. While you're at it, you can also crumble some tortilla chips over the top, like a reverse bowl of chips and dip. I won't tell.

If you're not really into the idea of cold soup {I've yet to convince my husband this is an acceptable thing to eat}, it also makes for an excellent salad dressing or sauce over chicken, shrimp or fish.

Don't put up with feeling sweaty and sticky. Cool down immediately with some chilled soup... and follow it up with a margarita for good measure. ;)

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Chilled Tomatillo & Avocado Soup
Makes 4 servings

10-12 tomatillos, husks removed, rinsed and cut in half
1 small garlic clove, finely minced or grated
1 avocado

1/3 to 1/2 cup Stonyfield Organic Plain Greek Yogurt

Juice of 1/2 a lime

Salt & Pepper to taste

Optional Garnishes: Cilantro, crushed tortilla chips

1. Prepare a baking sheet by lining with foil. Set oven to broil. {500 degrees} Drizzle the lined pan with a bit of olive oil and place tomatillos cut side down, rubbing them lightly to coat with oil. Sprinkle with a pinch of salt and pepper. 

2. Broil tomatillos for about 15-20 minutes, or until they start to look blistered and burnt in places and they are very soft. 

3. Remove from oven and allow to cool until easier to handle. Slide the tomatillo and juices in the pan into a blender. Add garlic, avocado, yogurt and lime juice and blend until smooth.*

4. Taste and adjust seasonings. Pour into a bowl and cover with plastic wrap. Chill for 2 or 3 hours until cold.

Serve chilled with chopped cilantro or crushed tortilla chips on top. 

*If the result is too thick, add a few tablespoons of water to thin to desired consistency. 

Chicken Mulligatawny Soup

Here is the breakdown, by percentage, of what motivated me to make this soup:  90% because of Seinfeld's "Soup Nazi", 5% because "Mulligatawny" is a fun word to say, 4% because I had all the ingredients on hand, and 1% because it's been chilly out.

Clearly, it doesn't take much to excite me.

But, for real, how could you NOT want to make Mulligatawny Soup?

To be completely honest, I had no idea what all would be included in a dish with such an interesting name. As it turns out, there are LOTS of things that can be included -- the recipe I'm sharing is just one version of the many different combinations out there.

I have been totally taking advantage of the dip in our usually steamy temps and enjoying piping hot bowls of soup. Not that you can't enjoy soup year-round. But it's nice to be able to do so without having to turn the air conditioning down a few degrees.

Though I had obviously already developed a fondness for this soup simply due to its name and its cameo on 90's sitcom television, I was pleasantly surprised to discover that I truly enjoyed its flavors, too.

Mulligatawny {see?? I just can't stop saying it!} is an Indian soup that literally translates to "pepper water", meaning that it can pack a seriously spicy punch. Like any recipe, however, you can tone down the burn to suit your own tastes or turn it up if you like to sweat! I love recipes like this one where there is an element of spice that is balanced by a silky, creamy texture {thank you, coconut milk!}.

In my version, I added chicken, diced tomatoes, ginger and cilantro. Other versions have bits of apple, celery, carrots and other ingredients. Use what you have on hand or what you like best!

I'm fairly certain you won't be able to get enough of the soup OR the name!

Chicken Mulligatawny Soup
adapted from Cuisine at Home Magazine Splendid Soups Edition

1/2 a yellow onion, diced
2 cloves garlic, minced or grated
2 tablespoons fresh ginger, minced or grated
1 teaspoon curry powder
1/4 teaspoon to 1/2 teaspoon {or more!} red pepper flakes
2 cups chicken broth
2 cups water
1 can petite diced tomatoes
1/4 cup fresh cilantro, chopped
2 cups cooked, shredded chicken breast
2 tablespoons butter
2 tablespoons flour {or rice flour for gluten-free version}
1/2 can {about 7 ounces} coconut milk
2 cups fresh spinach


1. In a large pot, saute onion, garlic, ginger, curry powder and red pepper flakes with a pinch of salt in about a tablespoon of olive oil over medium heat until the onions are softened and translucent, about 4-5 minutes. {Be careful not to burn garlic or red pepper flakes... don't turn the heat up too high.}

2. Stir in chicken broth, water, tomatoes, cilantro and shredded chicken, and bring to a simmer.

3. In a small measuring cup or a microwave-safe bowl, melt butter in the microwave, about 45 seconds. Whisk in flour until smooth. Add about 2-3 ladlefuls of hot broth from the soup to the butter/flour mixure, and whisk until completely smooth. Pour the mixture back into the pot with the soup.

4. Bring the soup back up to a bubble, then add the coconut milk and spinach and stir to incorporate. Cook until the soup is completely heated through and the spinach is just wilted.

Serve with a side of rice or quinoa if desired.

Spicy Broccoli Rabe + White Bean Soup

My energy/productivity levels seem to have a direct correlation to the amount of sunshine on any given day.

Bright, gorgeous, sunshiny day? Just try and stop me -- I'm on fire.

Cloudy, rainy, gloomy day? I'm lucky if I change out of my jammies.

What can I say, I'm solar powered. Pretty appropriate for a Florida girl.

The "Sunshine State" has done a poor job of living up to its moniker this week, bringing buckets of rain and the tiniest glimmers of sunshine through the thick blanket of clouds that have been looming overhead. I'm not complaining... I realize half the country has been buried beneath mountains of snow thanks to the "Polar Vortex". I realize how good we have it. {Though, seriously, there are some areas that are so flooded right now you'd need a rowboat to get to work.} I'm just telling you this because I need an excuse for the non-recipe recipes I've been sharing this week.

Something about falling precipitation -- rain, sleet, snow -- causes cravings for soup.

It warms you up from the inside out and, whether you're soaked to the bone or chilled to the core, feeds the tummy and the soul.

Truth be told, I didn't plan on sharing this recipe on the blog... it wasn't even a "recipe". It was just a bunch of stuff I threw into a pot on a rainy day that happened to result in deliciousness. Sometimes those types of meals turn out to be the best ones to share.

White beans form a healthy base for this comforting soup. Not a drop of dairy to be found, and yet, the result is creamy and rich enough to give a sense of decadence. A hint of spice from red pepper flakes turns up the heat, and the subtle bitterness from broccoli rabe adds interest to this simple dish. Served with crusty bread or salty crackers, it's truly complete.

So, if you're like me and this week has had you struggling for energy {i.e. you're completely unmotivated to cook but are still hungry}, this is soup is a great solution to your rainy day/snowy day blues.

What's your favorite recipe when Mother Nature is being temperamental? 

Stay dry, friends!

Spicy Broccoli Rabe & White Bean Soup

1/2 a large onion, diced
Pinch of salt
2 cloves garlic, grated or minced
1/4 to 1/2 teaspoon red pepper flakes, depending on how spicy you like it
2 cans white beans, rinsed & drained {I used Great Northern Beans}
3 cups low sodium chicken broth {or vegetable broth}
1/2 of a medium yellow squash, chopped {or 1 small one}
1/2 of a medium zucchini, chopped {or 1 small one}
1/2 of a large bunch broccoli rabe, tough stems removed, chopped {probably about 3-4 cups worth}

1. Heat about a tablespoon of olive oil in a pot over medium heat. Add onion and a pinch of salt, and saute for 4-5 minutes or until just tender. Add garlic and red pepper flakes, stirring frequently until fragrant.

2. Add beans and about 1 cup of chicken broth to the mixture. Bring to a slight simmer.

3. Ladle out about 2-3 ladle-fulls of bean mixture {you can do more or less depending on how you prefer the texture of your soup -- for chunkier soup, scoop out less for smoother soup scoop out more} and place in a blender. Blend until smooth. Return blended mixture to pot and stir.

4. Add remaining chicken broth and stir well. Add squash and zucchini and stir to incorporate. Increase heat and bring to a bubble.

5. Once bubbling, add chopped broccoli rabe and stir. Let cook for about 4-5 minutes or until the tougher parts of the broccoli rabe are tender and the zucchini is no longer raw.

Serve hot with crusty bread or crackers. Or croutons. Or those yummy little oyster cracker things. Mmm.

*I don't add a whole lot of salt to things that have chicken broth as it is usually flavorful enough, but as always, season to taste.

Thai Inspired Noodle Soup

Happy New Year!

How were your holidays? Did you wake up yesterday feeling a little sluggish? Bloated? Hungover? {I know, those pretty little champagne bubbles somehow turn into bowling balls the next day...}

The time has come to step away from the cookies and fatty holiday foods, put the wine glasses back in the cabinet, and trade in the eggnog for egg white omelets... I know, it's hard to say goodbye, but I promise I'll try to share some recipes that will make it all worthwhile.

It seems like we've been doing nothing but eating and drinking and celebrating for weeks. {Oh wait, that's because it's true.} It all started with Thanksgiving, then a trip to New York in early December {which I will be telling you all about very soon.} where we ate, and ate, and ate and our diet pretty much went downhill from there.

While we were in NYC we ate lunch at a Thai bistro where I had some of the most delicious dumplings I've ever tasted. Well, it actually wasn't so much the dumplings themselves, but the sauce they were in. Ridiculously. Good.

I've been trying to recreate & perfect the recipe at home, but I haven't quite gotten there yet. What I have gotten is quite a craving for Thai food, which is why I made this "cure all ills" soup on New Years Day. {Just for the record, the husband was the one who needed some ills cured after celebrating NYE into the wee hours of the morning.} ;)

I didn't feel like doing any labor intensive cooking after our exhausting morning of laying around on the beach {it's a hard life,  I know.}, and we were both in the mood for something soothing and warm. {Even though it was 75 degrees out. It's winter in our heads. Whatev.}

Like chicken noodle soup, this Thai Inspired Noodle Soup is a bowl of comfort with an Asian twist. The ginger and sesame oil come through to give it an exotic flavor, and the light coconut milk gives it a silky richness without being unhealthy. We made ours with just veggies, but shrimp would make a great addition if you're looking for some protein.

Now that the New Year has officially begun... it's time to detox. Why not do it deliciously?

Thai Inspired Noodle Soup

1 tablespoon olive oil
1/2 a small white onion, sliced into 1/4 inch pieces
1/2 cup baby carrots, cut lengthwise or into matchsticks
Pinch of salt
1 large or 2 small zucchini, cut into 1 inch logs
1/2 teaspoon freshly grated ginger
2 cloves of garlic, grated
3/4 {10 oz.} bag of spinach
1 teaspoon dark sesame oil
1/2 can of coconut milk {"lite" for less fat & calories}
3 cups reduced sodium chicken or vegetable broth
1/2 a box of brown rice noodles
Optional: Chopped cilantro for garnish


1. In a medium pot over medium-high heat, add olive oil. Add onion slices and carrots, sprinkle with a pinch of salt, and saute until starting to become tender, about 5-7 minutes.

2. Add zucchini and cook for about 3-4 minutes until beginning to soften and brown in parts. Add grated ginger and garlic, and cook for about a minute, stirring often.

3. Add teaspoon of sesame oil, and stir. Pour in coconut milk, scraping the bottom of the pan to pull up any brown bits. Stir in chicken or vegetable broth. Cover and bring to a boil.

4. Add spinach and cook until it begins to wilt down. Add brown rice noodles to boiling liquid and stir. Reduce heat to medium and simmer until noodles are firm but tender, about 5-7 minutes.

5. Ladle into bowls and garnish with chopped fresh cilantro, if desired. Serve hot.

Creamy Roasted Poblano & Corn Chowder

I love almost all of Florida's natural qualities: the beaches, the palm trees, the tropical climate. But one thing I could do without is the fact that we are located right smack in the pathway of tropical storms and hurricanes.

Not fun.

We are fortunate that our area didn't get too much damage from Hurricane Isaac this past weekend. Just a lot of rain and dreary weather, the kind that makes you want to stay in your pj's all day snuggled up on the couch with a good book and a mug of something warm and delicious {and perhaps spiked}.

Others nearby weren't as lucky and are spending the rest of the week dealing with leaky roofs, flooding, and road closures. Here's a picture of the parking lot where my Mom lives. Since the ducks couldn't tell where the lake ended and land began, they were swimming over the sidewalks.

Our solution to being stuck indoors all day Sunday? Pass the time by cooking & stuffing our faces. {Which you can never go wrong with in my opinion.}

By the day's end, I just wanted something simple and comforting for dinner, and Steve was so full from the all day munch-a-thon that he didn't have much of an opinion either way.

This Creamy Roasted Poblano & Corn Chowder hit the spot. Rich and satisfying with a spicy kick from the roasted poblanos. {It may be a bit too spicy for those of you that aren't fond of a little heat.} Perfect for a crisp Fall day, a feeling-under-the-weather day, or a day when the weather has trapped you in your home.

I topped mine with a sprinkle of sharp cheddar and some of the Cheddar-Jalapeno Beer Bread that I sliced thin and toasted into savory "biscotti".

With stormy day meals like this, all I can say is bring on the rain... but please keep the winds & flooding. We can certainly do without those. ;)

Creamy Roasted Poblano & Corn Chowder

2 poblano peppers, roasted, skinned & seeded, and chopped
1 tablespoon butter
2 tablespoons olive oil
1/2 a medium white onion, diced
2 {heaping} tablespoons flour
1 1/2 cups milk, heated in microwave for about 1 minute
1 cup low sodium chicken broth
2 ears of corn, kernels removed
1/2 cup half and half
salt, to taste

To roast poblanos: Set oven to broil {500 degrees}. Place peppers directly on oven rack on second setting from the heating elements. Broil for 5-8 minutes, watching for skin to blister. Flip peppers and broil other side for about 4-6 minutes. Remove from oven and place in a bowl covered with plastic wrap & set aside for about 8 minutes.

Meanwhile, heat butter and olive oil in a medium pot over medium-high heat. Add onion and saute until softened and translucent. 

Peel skins from peppers, pull out stem and seeds, and discard.  Chop into small pieces.

Stir in chopped poblanos and flour, making sure vegetables are well coated. Cook for about 2 minutes until vegetables and flour form a thick paste. Slowly whisk in warm milk, making sure there are no lumps of flour. Whisk in chicken broth. Bring to a simmer, and cook for about 3-4 minutes or until slightly thickened.

Ladle half of soup into a blender {more if you like smoother soup}, and blend until mostly smooth. Return blended soup to pot.

Mix in fresh corn kernels and half and half. Bring to a simmer until corn is heated through. Add salt to taste. Serve hot.

{Serving Suggestion: Top with a sprinkle of cheddar cheese, and Cheddar- Jalapeno Beer Bread Biscotti.}

Give In To the Heat

I am loving our little trips to the produce store I mentioned a few weeks ago. Loving.

Half the time I don't even have plans for what I'm going to make with the things I buy. I just wander up and down the {two. Yes, two.} aisles and pick up whatever tickles my fancy.

"Why, hello, weird looking vegetable. You will be very happy in my kitchen. Hi there, pretty leafy green. In the basket you go."

I'm like a kid in a candy store. {With less risk for cavities.}

It's been kinda fun buying produce that I've never cooked with before. For one, we've upped our veggie intake quite a bit. And our meals have gotten a lot more exotic and creative.

Normally, once the mercury starts rising {and around here, it already has}, the dishes I'm inclined to make are lighter, cooler, and as simply prepared as possible. {Sorry, oven, we're already roasting without your help.}

But when I bought some poblano peppers last week and then found a recipe for Creamy Potato Soup with Poblano & Mushrooms, my craving beat out the sweltering temps and I made up my mind to crank up the air conditioning and making a pot of steaming hot soup for dinner.

It was a good decision.

The charred poblanos add a spicy kick to the soup, and I love the heartiness of the potatoes and mushrooms.

Step outside your comfort zone and pick up some veggies that catch your eye next time you're in the grocery store. If it turns out half as good as this soup, you'll be glad you ventured outside the "broccoli zone". :)

Creamy Potato Soup with Poblano & Mushrooms
Slightly adapted from Smart Cooking the Costco Way

2 teaspoons olive oil
1 white onion, diced
8 ounches mushrooms {I used white button}
1 garlic clove, minced or grated
2 poblano peppers, charred under broiler*, skin removed & cut into 1/4 inch dice
3 small to medium Yukon gold or other creamy potato, cut into 1/2 inch dice
3 cups chicken broth mixed with 1 cup water
1/2 cup half and half
Salt and pepper to taste

In a medium skillet, heat oil over medium heat. In a medium pot, add chicken broth and water and bring to a boil.  

Add onions to skillet and saute until translucent, 3-4 minutes. Add garlic and peppers, saute for another minute or two. Finally, add mushrooms, and saute until slightly cooked down.

Add skillet mixture to pot with boiling broth, followed by potatoes. Reduce heat and simmer for about 15 minutes or until potatoes are fork tender. 

Scoop out about half the vegetables and about 1/2 cup of broth {less vegetables if you want your soup more chunky}, and puree in a blender. While blender runs, add 1/2 cup of half and half.

Return the puree to soup and stir well.

Reheat the soup to a simmer and season to taste with salt and pepper.
*To char peppers: Set oven to broil. Move oven rack to highest spot. Line a small baking sheet with foil. Place whole peppers on baking sheet and put on highest oven rack. Allow peppers to cook until skin blisters {about 4-6 minutes}, then flip and broil other side. {Keep an eye out, the broiler is powerful}.

Remove peppers from oven and allow to cool enough to handle.  You should be able to easily remove charred skin from pepper. If not, place peppers in a brown paper bag or plastic bag and allow steam to loosen skin until it is easier to peel off.

Pull out stem, slice peppers open and remove seeds.

Sweet Potato Week: For Starters

Well, I made it through my 30th birthday. The day got off to a great start. I walked downstairs to find this from my sweet husband:

Coffee... the man knows the way to my heart. :)

I spent most of the day at home working {so exciting, I know.}, wore the cute Lilly shorts I scored during the summer sale, baked a birthday cake {not for myself, ironically!}, and went to dinner at one of my faves - Seasons 52 - with the hubby. We got home in time to watch the season premier of Modern Family {Love!}, and then I Skyped with my little sister into the last few minutes of my birthday. Overall, not too shabby for a mid-week birthday. :)

Steve works close enough to our new place that he gets to come home for lunch, which I love. It's nice to catch up in the middle of the day and grab a bite together, even though most of the time I'm still at the computer getting work done and he inhales his lunch and is out the door before I can utter a word. Since I didn't feel like getting too involved with cooking {well... more with cleaning up after cooking, really.} on my birthday, I opted for a soup & sandwich combo that was quick & easy to put together.

To stick with my Sweet Potato Week theme, I threw together a fantastic Sweet Potato & Chipotle Soup and a Colby Jack Grilled Cheese Sandwich. Oh, my. That soup was good.

The secret ingredient? Coconut Milk. It lends a rich, silky texture and decadent taste and mellows out the bite from the spicy chipotle. It's a Fall must, friends.

I got the idea for this soup from the menu of a local restaurant, and just put it together the way I thought it should be made. Simple and delicious. Perfect for a starter, a soup & sandwich combo, or as a meal in itself.

Stay tuned this week for more sumptuous sweet potato recipes!

Chipotle Sweet Potato Soup
Inspired by Leftovers Cafe

(Serves 2)

1 medium-large sweet potato
1/2 a small onion, diced
1 small chipotle pepper + 1 tbsp adobo sauce from can {2 if you're a spice lover}
1/2 cup coconut milk {reduced fat, if you'd like}
1/4 to 1/3 cup water, depending on how thick you'd like your soup to be
salt to taste
olive oil

1. Pierce sweet potato several times and microwave for 8-10 minutes, checking intermittenly for doneness. {Should be soft like a roasted potato when done. Alternatively, you can cut sweet potato into 1 inch chunks and roast in a 400 degree oven until fork tender. Would probably taste even better this way.}

2. Meanwhile, heat 1 tablespooon olive oil in a pot over medium heat. Add diced onion and saute until softened and translucent, 4-6 minutes.

3. When potato is done cooking, cut open carefully and scoop out the pulp {Be careful, it's hot!}. Put in blender along with sauteed onion, coconut milk, and chipotle pepper with adobo sauce. If blender has a difficult time blending, add small amounts of water until it begins to process smoothly. Puree until smooth. Taste and season with salt if necessary.

4. Pour puree back into warm pot, and heat through until it reaches a simmer.

5. Put in your favorite soup bowl and slurp, sip, or dunk pieces of grilled cheese sandwich in for a warm and delicious treat!