Sentences with phrase «of this soup right»

I'd say this made four generous servings, but it's sort of hard to gauge because I'm eating a ton of soup right now (not just squash & lentil soup — all flavours!).

I have an immersion (stick) blender for pureeing big batches of soup right in the pot, but since dear Hubby doesn't eat the same way I do, the Tribest makes just the right amount of everything else for me without a ton of leftovers, which means I am eating FRESH everything all the time.

I want to wrap my hands around a cup of this soup right now.

I had portioned out the soup into Mason jars so people just popped the jar of soup right into the microwave (without the lid on) and ate it from the jar.

If you're serving all of the soup right away, add the pasta and the tofu, then ladle into bowls.

I wish I had a bowl of this soup right now!

If you are eating just some of the soup right away, I suggest taking the meat off the chicken and then storing it in the refrigerator to add back into individual servings of soup.

i still want some of this soup right now!

What a beautiful post — the word and photos — I could really use a bowl of that soup right now!

I would enjoy a hot bowl of soup right now and am looking forward to trying out some of the recipes.

I'm watching the snow fall and wishing I had a bowl of this soup right now.

Not exact matches

With the right accessories, the list of recipes you can make is seemingly endless: Soups, hard boiled eggs, steamed vegetables, cakes, and yogurt are just a few of the many possibilities.

But, by the end of the story, Franny has learned two lessons that may well be her salvation: Lesson one: «How in hell are you going to recognize a legitimate holy man when you see one if you don't even know a cup of consecrated chicken soup when it's right in front of your nose?»

Eating this soup during this time of year just feels right — it's incredibly cozy and feeds both body and soul.

I loved the pictures of your tomato soup so much that I'm making it RIGHT now.

Carrot soup is one of my favourites so I made this right away.

I have always used it to blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make HOMEMADE MAYONNAISE and dressings like this Caesar Dressing, it's become one of my most beloved tools.

I originally made this soup with a red kuri squash from my CSA — the one pictured in the top right of this photo.

This healthy, vegan, cream of celery soup is just perfect for getting right back into shape after the over indulgence of the festive period.

I HIGHLY recommend pickling the scallions as you offered — that vinegar gives it just the right dash of tartness to the soup, thus perfecting the salad - dressing inspiration taste.

I received a beautiful brown soup crock for Christmas and have been waiting for just the right recipe to serve in this piece of pottery.

But for special dishes, like today's ricotta meatball soup, it's so worth it to make them by hand, incorporating all the seasonings that go so well in beef and pork sausage meatballs, plus a generous dose of ricotta cheese that takes the whole batch right over the top.

There's a little kick of heat thanks to some red pepper flakes and the rice cooks right in the soup helping to thicken it a bit as it releases its starches as it cooks.

The combination of the soup and salsa adds just the right amount of heat and acidity, complementing the opposing flavours.

Comfort food can come in SO many different forms — soups, casseroles, cheesy pasta dishes, classic meat & potato dinners... and these are just a few I thought of right now.

I am feeling a little under the weather right now, and wishing for a bowl of this soup with all my heart.

I just want to dive right into that bowl of soup!

This is a hearty, stick - to - your - ribs kind of soup that will warm you right up on a chilly day.

I'm writing this up while a bowl of leftover soup warms on the stovetop right now and I almost can't fathom eating it without a tray of chickpeas.

I'm a soup girl too — last night artichoke soup, the night before bean - and - bacon soup, and right now a big crockpot full of pork posole soup with Hatch chiles on the counter.

This pumpkin soup recipe has added carrot for its sweetness and the right amount of spice to complement it.

Emerald Cove Wakame is ready - to - eat and can be tossed right out of the bag into miso soup or soaked and enjoyed in salads.

Not only is this soup packed with vitamin A and lots of fibre, it's just damn right delicious.

I eat it plain right out of the jars, top veggie pastas, put in smoothies and hot / cold soups.

The kale will sit right on top of the soup, if you put a lid on the pan the kale on top will steam.

That is the Italian word for a mixed vegetable sort of soup, think minestrone, and it sounds way more intriguing that way right?!

Moist, with an appealing golden brown crust, this focaccia has just the right amount of herbs, making it a perfect accompaniment to salads, soups, or whatever main dish you're serving.

(Unfortunately, we didn't take a picture of the pumpkin or the soup before we ate it all, but if I remember correctly, the pumpkin was similar to the one on the right in the picture above.)

I do happen to have a lot of homemade soups in my freezer (in both small and large jars), and if you were giving a gift to someone that could refrigerate or freeze it again right away I think this so - called «meal in a jar» would be very much appreciated.

A bowl of warm homemade soup would be perfect right now.

However, in our family, because some of us are vegetarians, we usually mix the basic veggies together and then mix in the protein and soup right on the foil.

I am eating it right now and have to say that every single one of your soups (and other recipes) is amazing!

If my memory serves me right it's almost as bright and lovely as the bowl of soup I had that night.

Miso is definitely one of my favourite soups, right up there with this tasty motherfucker, but I had...

From the ingredients list it could be a kiwi soup, everything grows locally (apart from the cloves) and right now it's even seasonally, the last corn from last summer came out of the freezer.

Both of the soups look fantastic, but I'm definitely craving the Haitian soup right now.

I've been to the Cha Ya in Berkeley and have such fond memories of their veggie soup and creative rolls:) Missing NoCal right now...

Your soup sounds like my kind of cooking, and putting it in the oven puts it right over the top for ease when ill.

Season so the broth tastes just right, the beans need some time to take in the saltier broth at this point, so once you have the broth seasoned nicely, just let the soup sit there on the top of the stove, covered for another ten minutes or so.

Sounds like I need a big, brothy, nourishing bowl of soup, right?