Each month I have a standing day date with two of my friends for Coffee and Perspective. It’s been such a great experience for all of us since we started doing it in the early fall. We share a lot of similar beliefs on raising kids, politics and so on so it is a great time to get to share thoughts and feelings with like minded ladies. They have also become a sounding board for my Blog.
It’s important to surround yourself with people who support you and want to see you succeed. Sometimes in relationships it’s harder than you think to find people that are invested in your success and make time to be a part of your dreams. They say to build a village and love them hard and that is what I am trying to do with these ladies. It’s been amazing to hear their ideas and support mine and brainstorm with me. They are both the epitome of friends that want you to be successful. I think in any good relationship when they succeed you all succeed.
I asked them at our last coffee and perspective date I asked them if they wanted to be a part of a new post I was creating.
Winter makes me think of soup. It has been so cold here recently that soup and oatmeal have been things I am craving. I don’t know why but it just feels like it sticks to your bones and warms you up from the inside.
Tiffany – This soup is one of our family favorites. All of us love it and I get no complaints from the boys of Big Daddy when I make it. It is the perfect combination of sweet and spicy and it is hearty enough to have for a meal. It gives me all the southern feels when I make it. I usually serve it with Caesar salad with a little bit of roasted chicken on top.
Sweet Potato and Andouille Sausage Soup
4 to 6 large sweet potatoes
1 package of andouille sausage (we love Richards)
1 large onion, chopped
4 cloves of garlic, chopped
1/4 tsp cayenne pepper
1 container of chicken stock
1/2 cup cream (Whole 30 or Paleo use plant milk or lactose free cream)
salt
chives
Roast your sweet potatoes in the oven until soft in the center. I usually do this at 400 degrees for about 60 to 90 minutes. When the sweet potatoes are cool remove the skins and set aside. In a food processor grind andoullie sausage down until it is in pieces like bacon bits. Add to stock pot cook down. When it is finished cooking remove from stock pot with a slotted spoon so you leave the dripping behind. Add onions to pot and brown. Add garlic when onions are almost finished cooking. To your pot add the sweet potatoes, cayenne and chicken stock and lightly bring to a boil. Simmer on low for 20 to 30 minutes. Using an immersion blender, blend down the sweet potato mixture. Add salt to pot, cream and cooked sausage. Cook for another 10 minutes, top with chives and serve.
Kayla – This soup is Whole 30 compliant which was great because as a family we were doing a Whole 30 January. Everyone in our family loved it. Avocados are one of our favorite foods.
Chicken Avocado Lime Soup
3 chicken breasts
1 tbsp. olive oil
1 cup green onions, chopped
2 jalapenos
3 garlic cloves, chopped
1 large container of chicken broth
2 roma tomatoes
1/2 tsp cumin
salt and pepper
1/3 cup cilantro
3 tbsp. lime juice
3 avocados
In a stock pot add olive oil and green onions and jalapenos. Add garlic and sautee for a few seconds. Add chicken broth, tomatoes, cumin, salt, pepper and chicken breasts. Bring to a boil and reduce heat and simmer until chicken is cooked through. Shred chicken and return to stock pot. Add cilantro and lime juice. Just before serving add in avocados. Serve with tortilla chips, cheese or sour cream if desired.
Karen – Filling and delicious! This soup was Whole 30 compliant even though we aren’t doing Whole 30 it was one of the best soups we have made. Also, the whole family loved it.
Zuppa Toscana
2 tbsp. ghee
1 pound Italian sausage, no casings
4 cloves garlic, minced
1 tbsp. Italian seasoning
1 tsp red pepper
6 cups chicken broth
7 medium red potatoes, large dice
5 oz kale, chopped
large can of coconut milk
salt and pepper
In a stock pot melt ghee. Add Italian sausage and cook for 5 to 7 minutes. Add onion, Italian seasoning and red pepper. Cook for about 3 to 5 minutes. Add garlic and stir a few times before adding chicken broth and potatoes. Bring to a boil and then reduce heat and simmer for 10 minutes. Add Kale and coconut milk and simmer for an additional 5 minutes or until the potatoes are soft to poke with a fork. Add salt and pepper to taste and serve.
Photo Credit to Unsplash.
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