Thursday, July 7, 2016

Carrot Ginger Soup with Jalapeno Cheddar Cornbread


This dinner was a weeknight miracle. A miracle in that I actually made dinner on a weeknight. It was delicious! Even better - it was easy with simple ingredients and came together in an hour. I really was tempted to lie and say it took half an hour. But no, an hour. It didn't feel that long because the soup simmers for 40 minutes giving you time to make cornbread and even clean up if you're so inclined. 


I make this cornbread all the time. I'll do variations on the box instructions on the back and it always turns out great. I always have the ingredients on hand, and it's something that I can whip up quickly without too much thought. I know that it's tacky to use a box - and you can totally make cornbread from scratch. But this is a quick weeknight dinner that's one of those afterthought, last minute things. This box is great for that. Sometimes I add some chopped fresh corn to the mix instead of cheese and jalapenos. Mmm good.

The soup recipe is from the Our Best Bites 400 calories or Less Cookbook. I've loved all of their cookbooks and they've been the ones that we use the most. Jonas actually picked this soup out for dinner. I was surprised! I was a little suspicious of the recipe at first, it seemed too simple to taste really good, not really having much in the way of seasonings and spices. But it was great!!! I changed things a little bit, but not much. Mostly by adding bacon to bump up the calorie count. :) So so worth it.


Carrot Ginger Soup

slightly adapted from Our Best Bites 400 Calorie Cookbook

1 Onion, diced
2 Tbsp Butter
4 cloves Garlic, minced
2 Tbsp Ginger, minced
8 - 10 Medium Carrots, chopped
2 Tomatoes, seeded and chopped
2 cans Chicken Broth (14 oz)
1 cup Water
1 1/2 tsp salt
Black Pepper to taste
1/2 C Greek Yogurt
Sour Cream
Green Onions
Real Bacon Bits

Saute Onion, Butter, Garlic and Ginger a few minutes. Add in the Carrots, Tomatoes, Broth, Water, S&P. Simmer for 40 minutes until soft. Remove from heat. Add 1/2 cup greek yogurt or sour cream. Puree (carefully, it's hot) in a blender until completely smooth. An immersion blender isn't going to cut it. Top with Sour Cream, green onions, and real bacon bits.

Jalapeno Cheddar Cornbread


1 box Krusteaz Honey Cornbread
2/3 c Milk
1 individual package of applesauce
1 T canola oil
1 egg
1/2 cup shredded cheddar cheese (plus more for the top)
Deli Style Jalapenos

Combine the mix, milk, applesauce, oil, and egg until well blended. Mix in the cheese and pour into a sprayed 8x8 (or similar) sized pan. Top with extra cheese and jalapeno slices. Bake at 400 degrees for 20 - 25 minutes until golden brown and fragrant.

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