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I’m betting that corn lovers who raved about my recent Bean & Corn Salad will also love this easy Sweet Potato Soup with Crunchy Corn. What could be more delicious or Southern, for that matter, than combining sweet potatoes with the crunch of sweet corn to create a perfect summer dish!
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I can hardly wait to share this recipe for Vegan Asparagus Soup with Cashew Cream as we celebrate the official start of spring! Asparagus are the true culinary heralds of spring, and I’ve been finding plentiful, gorgeous organic asparagus in our Raleigh markets.
My most loyal readers report how much they love—and how often they cook—the first Asparagus Soup recipe from Sacred & Delicious that I published on my blog in 2017. Nonetheless, I eagerly await annual inspiration for new and creative approaches to cooking nature’s springtime bounty, as you will see on the Sacred & Delicious Blog. So, my friends, you may want to be adventurous and try another delicious way of eating asparagus soup!
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Wouldn’t you love some Sweet Potato and Spinach Soup to help you stay warm during these last frigid winter nights! Despite an early spring color extravaganza in the Carolinas since the first of February, we’ve been thrust back into the mid 30s every night—which means that hot soup is definitely on the menu!
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If you can’t get enough soup during the winter months, I have a delicious new recipe for you—Root Vegetable Soup, made two ways.
Readers following my blog for a long time know that sweet potatoes are my favorite root. Being somewhat of a habitual eater, I never tire of them. But even I need a change of pace from time to time, which is what inspired this recipe focused on parsnips and carrots.
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As we turn our attention from Christmas to welcoming the new year, it seems fitting to offer yet another recipe for lucky black-eyed peas. Drumroll please… for African Black-Eyed Pea Stew!
It’s the rich peanut butter and spices that make this African style of cooking black-eyed peas so delicious—though that doesn’t mean spicy hot, at least not when I make it.
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When your life is especially busy—like during the holidays—it’s great to have some one-pot meals that are filling and delicious. I recommend this Savory Sweet Potato Soup with English Peas. As you plan different meals for the week your kids return from college or bring their carloads of grandchildren to visit, this hearty soup can make menu planning a lot easier.
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If you’re looking for something new to stimulate your tastebuds, look no further than this Savory Spinach Soup. It can be enjoyed at room temperature during these end-of-summer weeks or warmed up on the stovetop as the cooler nights roll in.
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Today’s recipe for Peanut Butter and Cucumber Soup is the perfect remedy for this week’s heat wave hitting the South. It’s going to be 100ºF today in Raleigh, North Carolina, and with the humidity heat index factored in, forecasters promise it will feel like a blazing 109º—too darn hot for June! This is an ideal time to make some fun dishes that satisfy your hunger without ever turning on a stove.
The central ingredient in this delicious soup is, of course, peanut butter—which is a bit heating to the metabolism, according to Ayurveda. For this reason, I balance the recipe with cooling foods: a seeded cucumber, cilantro, and mint. (Cilantro haters can just use more mint!)
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Get ready to try a unique summer recipe: Summer Sweet Potato Soup with red lentils and cucumbers. It may be a little difficult to imagine what this will taste like, but it’s received some good reviews in my neighborhood! Like the best summer soups, you can serve this dish slightly chilled or at room temperature.
Yes, I love watermelon soup and gazpacho, but Tom and I want a heartier meal at dinnertime so we can sleep through the night without waking up hungry at 3 a.m. So many summer soup recipes you find online look lovely and delicious—but read a list of the ingredients and you instantly know that they may be pretty to look at and quite tasty, but they’re not especially filling. From a culinary perspective, watermelon soup and gazpacho are like ’90s cliches, right alongside the movies Forrest Gump and Groundhog Day. Sweet but no longer intriguing!
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This Sweet Potato Soup with Pecan Butter may be the easiest soup recipe I’ve ever created with the inspiration of Goddess Annapurna—and it may also be the most delicious! You can make it in about 20 minutes if you’re handy with a knife and have Easy Vegetable Soup Stock on hand. If not, you may want to plan to make the stock over the weekend before a Valentine’s dinner…or before any meal when you want to savor something a little different and quite exquisite.
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