Of course the weather has taken a warm turn and it feels like summer on the day that I post a soup recipe!
Cold, blustery days are not far in the future, though, and you’ll be glad to have this quick, easy, and comforting recipe tucked away.
The chipotle flavor is not overwhelming, and you can decide how much or how little to add… depending on how spicy you like your food to be.
This soup reheats perfectly well, and can also actually be enjoyed cold (think a kicked-up version of vichyssoise).
Next time I’m definitely making a double batch!
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: simmer soup/stew vegetarian potatoes
- 2 Tbsp olive oil
- 1/2 large yellow onion, chopped
- 3 large Yukon gold potatoes, scrubbed and chopped (about 4 cups chopped)
- 2 large garlic cloves, minced
- 1 (4 oz) can diced green chiles
- 2 cups low sodium chicken broth, preferably organic
- 1 cup 1% low fat milk, preferably organic
- 2 Tbsp adobo sauce from a can of chipotles in adobo
- 1 cup freshly grated monterey jack cheese
- Kosher salt and freshly ground black pepper, to taste
- Fresh cilantro leaves and chipotle hot sauce for serving, optional
Heat olive oil in a heavy-bottomed saucepan set over medium-high heat. Add onions to saucepan and cook, stirring occasionally, until soft and translucent, about 3-5 minutes.
Add chopped potatoes and minced garlic and cook, stirring, until garlic is fragrant, about 30 seconds.
Add chopped green chiles and chicken broth, bring to a low boil. Reduce heat and simmer until potatoes are fork tender, about 25-30 minutes.
Remove from heat and add milk & adobo sauce. Puree using an immersion blender or in batches using a blender.
Stir in cheese until melted and season to taste with salt and pepper.
Serve garnished with cilantro and hot sauce if desired.
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These little pancakes right here serve many purposes:
- They sneak in an extra (undecipherable in flavor) serving of veggies thanks to the addition of baby spinach.
- They are a fun breakfast to serve your kiddos (or yourself) in anticipation of Halloween what with their spooky & festive green color.
- They pay homage to the famous left field wall at Fenway Park, making them perfect for any Red Sox fan.
- They are an easy & quick breakfast that you can make a double batch of on the weekend to enjoy throughout the week; and yes, they reheat really well in the toaster oven!
Have I sold you yet? If not, maybe this will do it: even the most discerning toddler palate won’t be able to detect even a smidge of veggie flavor; all they’ll taste is sweet banana pancake goodness, despite there being no added sugar. Yep, the sweetness comes solely from a ripe banana. The natural sweetness of fruit is totally underrated!
To make these pancakes even more appealing to your kids, use a Halloween-inspired pancake mold!
Prep Time: 2 minutes
Cook Time: 3 minutes
Keywords: fry breakfast banana spinach Halloween fall
- 1 medium-sized very ripe banana, peeled
- 1 packed cup fresh baby spinach, preferably organic
- 1 large egg, preferably organic
- 1/4 tsp baking powder
- 1/4 cup whole wheat pastry flour
- vegetable oil or butter for frying
Combine banana, spinach, and egg in a blender. I like to use my immersion blender with its accompanying blender cup. Blend until very smooth. You don’t want any big pieces of spinach.
Add in baking powder and flour. Pulse a few times until combined. Do not overmix. Stir briefly with a spoon if needed. A few small lumps of flour are okay. Batter will be very thick. Set aside.
Heat a bit of oil or butter in a large nonstick skillet over medium/medium-high heat. Skillet is hot enough if a few drops of water sizzle when flicked onto the surface.
Pour desired amount of pancake batter into skillet and cook until bubbles begin to form on the surface of the pancakes and the bottoms turn golden brown, about 1-2 minutes. Flip and cook until the other side is golden brown, about 1 minute. Let cool to room temperature before giving to your toddler.
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