Acorn Squash & Carrot Soup


4 cups water
1 acorn squash, roasted
6 carrots, peeled and chopped or sliced small
salt and pepper
parsley or basil (dried)
Add any other spices you prefer

Slice the acorn squash in sections by cutting along ridges. Remove seeds and stringy bits. Place the squash in a large flat baking dish and drizzle with olive oil. Bake until flesh is soft. Remove acorn squash from oven to cool. Then remove the shell. Scoop the flesh into a crockpot or large saucepan.

Wash, cut, and slice carrots into small pieces. Add the carrots to the crockpot or large saucepan.

Add 4 cups of water. Season and cook until all vegetables are soft.

Remove and let the mixture cool. Once cool, use an immersion blender or blender to blend the soup.

This soup will be thick and creamy.

Makes approximately 6 servings.


Simple Salmon Chowder

salmon chowder

I usually cook two frozen pre-packaged salmon filets so I don’t have to cook dinner for myself the next night.  I had baked three small potatoes already and had kept 1 1/2 potatoes for my second night.  I had also cooked some Green Giant corn and had enough leftover for my second meal.  So the second night I wanted to make something different with my leftovers so I created this Salmon Chowder.

1 tablespoon butter
1/4 finely chopped small onion
2 finely chopped garlic cloves
1/4 cup finely chopped carrot
leftover piece of salmon filet, already cooked
1 large potato, diced and cooked until soft
1/4 cup or less leftover corn* optional
2 cups chicken stock
freshly ground pepper
(dill and capers – I had cooked the salmon with these on it so it’s up to you if you want to add or not)
3/4 – 1 cup milk, sour cream, or carnation evaporated milk

Put a tablespoon of butter in a frying pan and add garlic, onion, and carrot. Sauté for about 5 minutes until softened.

Heat the salmon and potato (and corn) in a saucepan with the 2 cups of chicken broth and cook for a few minutes – don’t let it boil. Remove a few pieces of potato and salmon and put aside while you puree the soup. Once pureed add the salmon and potato (and corn) back to the soup.  (Giving the soup a little texture.)

Add pepper, dill, and capers (and salt if necessary).

Reheat the soup until warm and put one ladle of the soup into a bowl. Add milk, carnation evaporated milk, or sour cream slowly so that it doesn’t curdle. (Not skim milk.)  Add the soup/milk back to the soup pan and serve as soon as it’s warmed up – not boiling.

[You could add a small handful of grated cheddar cheese.]

This makes about 3 cups of soup or 2 good size servings.

Serve with a few slices of freshly baked French loaf dipping the bread in the soup.

As most times I used parts of  a recipe just so I had an idea what I was doing. The source was

Easy Roasted Cauliflower Chowder


I found a recipe for cauliflower chowder on PINTEREST that I was planning to use but managed to use half of the ingredients for a great cauliflower chowder.

2 cups cauliflower
1 small potato
1 garlic bulb
olive oil
dried garlic
salt and pepper
2 cups water

Cut up the cauliflower into small florets and peel and chop up potato.  Put in a baking dish or roasting pan and sprinkle liberally with olive oil, salt, and pepper.

Cut the top off the garlic bulb and pour olive oil over it, salt and pepper and wrap in foil. Place in baking dish or roasting pan with cauliflower/potato mixture.

Roast cauliflower/potatoes in a 425F oven 20-30 minutes.

When cauliflower is browned and potato is soft remove from oven.  Let the ingredients cool.

Since it was handy, I put the cooled ingredients in my crockpot and added two cups of water and the garlic bulb (removing skin).  Puree until smooth.

Add more salt and pepper to taste.

This made 3 cups of rich, thick, and delicious chowder or 2 servings.

The original source for this recipes is by Simply Quinoa at

Easy Turkey Soup

I had purchased Lou’s Barbecue Co. Quick -n-Easy Tender, Slow Roasted Turkey Roast in gravy. The package is 400g and serves 2. When I opened the package I realized it was dark meat. I’m one of those people that “prefers” white meat. So I decided to make turkey soup.

I cooked the turkey in the pouch as suggested in boiling water for 8 minutes.

Then opened the package and put the turkey and the gravy in my crock pot.  I added a 900ml box of beef broth bouillon and heated up until warm.

I then added 3 frozen spinach nuggets and huge handful of shredded carrots which I chopped up in my food processor.

I added a little salt due to the addition of the spinach and carrots.

I cooked for a few hours and used a fork to break up the turkey meat. You don’t have to break up the turkey if you want big chunks.

I also added a little parsley.

An hour or so before serving add 1/4 cup basmati rice that has been strained with cold water to remove the starch. Add the rice to the soup.  Cook soup for at least the time suggested on rice package. Longer if you want it really soft.

The soup ends up really smooth. You would hardly know there was rice in it.

Serve with nicely toasted French or Italian bread.


1 400g box of Lou’s Ready cooked Turkey
1 900ml box beef broth (chicken or veg)
Great Value frozen spinach nuggets
Grimmway Farms shredded carrots (Garden Basket)
Salt, pepper, parsley, etc. to taste
1/4 cup rinsed basmati rice

Feel free to make this soup to your taste changing as you wish.

I had also thought of adding pasta but would cook pasta separately and add to soup shortly before serving as pasta soaks u all the liquid.



My granddaughters have Cypriot heritage and Avgolemono is one of their favourite soups. This was my first attempt at making it for them. The soup was so well-liked that I am asked to make it again often.

avgolemono soup

Avgolemono soup gets its thick consistency from eggs; that are tempered by hot chicken broth and whisked in just before serving.

5 cups homemade or low-sodium store-bought chicken broth
1/2 cup orzo
2 large eggs, lightly beaten
1/4 cup fresh lemon juice, (about 2 lemons)
1/2 cup fresh dill sprigs
Freshly ground pepper

Bring a saucepan of water to a boil. Add orzo; cook until al dente. Drain.

Add cooked orzo to chicken broth and bring broth just to a gentle simmer, and then reduce heat to low.

Beat together eggs and lemon juice in a medium bowl until smooth. Ladle 1 cup hot broth into egg-lemon mixture, whisking constantly until mixture is warm to the touch. Stir the egg-broth mixture into the broth in the pot. Stir in the dill, and season with pepper.

Makes 4 servings.

After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

Source: Martha Stewart

As usual, I have made slight adaptations to the original recipe. The original recipe came from Martha Stewart and is called Greek Lemon Chicken Soup.



Crockpot Carrot Soup

I had a big bag of carrots in my fridge so I decided to make carrot soup.  As always, I modified the recipe.  Here’s my version of a recipe from Better Homes and Gardens.

3 cups of water with 1 cube of Go Bio Organic No Salt added chicken bouillon
6 large carrots, peeled and cut into thirds, then quartered
1/2 large onion, chop small, then saute in a little olive oil
2 garlic cloves, sliced thin, sauté
1/4 teaspoon Sriracha
Freshly ground black pepper
1 teaspoon rosemary

Add the liquid and bouillon cube to a crock pot.  Add sauteed onion and garlic. Once bouillon dissolved add the rosemary (I rub the rosemary between my hands to release oils, salt and peppers.

Cover the crock pot and cook appproximately 8 hours on medium or until carrots softened.

Once carrots are softened use immersion blender to liquify.  Then add Sriracha.

Serve with a dob of sour cream on top.

Source: Better Homes and Gardens

Hot & Sour Soup


4 cups fat-free chicken broth
1 cup sliced mushrooms
9 oz. soft tofu (drained and cut into 1-inch square pieces)
½ lb. fat-free scallops (optional)
1 tsp. soy sauce
¼ teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons warm water
¼ cup egg substitute or 1 egg, beaten
3 tablespoons rice vinegar (or Apple Cider Vinegar)
1/3 cup thinly sliced green onions

Drain tofu on paper towels. Cut into small squares. Combine chicken broth, mushrooms and tofu in a large saucepan; bring to a boil over high heat. Reduce heat to low and simmer 5 minutes.

Rinse scallops under cold running water. Add scallops, soy sauce and pepper to saucepan; bring to a boil over high heat.

Dissolve cornstarch in warm water; add to soup mixture and cook, stirring frequently, until mixture thickens.

Gradually pour in beaten egg substitute; remove saucepan from heat. Stir in rice vinegar and sprinkle with green onions.

Source:  Adapted from Jyl Steinback, Fat Free Living Cookbook

Hint: Sometimes I used chicken instead of tofu. I am a breast cancer survivor and I try to limit my use of tofu. Tofu is an estrogen receptor which feeds cancer cells.

I was also using Black Cohosh before my cancer  diagnosis, which was referred to me by a friend and we were both diagnosed with breast cancer within a year of each other.  Neither of us had a history of breast cancer in our families.  Buyer beware and do your research before using Black Cohosh.

For more information on tofu or soy-based products check out this link:

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