Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

Print

One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

Table of Contents

• Ingredients for Shallot Vinaigrette
• How to Make It
• More Salad Dressing Recipes

Ingredients for Shallot Vinaigrette

• Olive oil: Extra virgin olive oil has the most flavor, and it’s perfect for vinaigrettes. The higher quality the better, but mid-level is just fine too!
• Lemon juice: Fresh lemon juice helps this dressing pop.
• White wine vinegar: For classic vinaigrette flavor. White vinegar or apple cider vinegar will work, too.
• Shallot: You’ll need just one fresh shallot, minced.
• Dijon mustard & honey: Just a little of each for flavor and its magic emulsifying power.
• Salt & pepper: Every vinaigrette needs S&P. Adjust to your liking.

How to Make It

First, add all of your dressing ingredients to a small bowl, or to a mason jar fitted with a lid.

Then, if using a bowl, whisk everything together until well-blended. If you’re using a mason jar, replace the lid and shake until blended and emulsified.

Dip a lettuce leaf into the dressing and give it a taste. Add more salt and pepper if you like, and you’re ready to dress your salad!

More Salad Dressing Recipes

• Homemade Vinaigrette Salad Dressing
• Creamy Vinaigrette
• Lemon Thyme Vinaigrette
• Homemade Thousand Island
• Honey Mustard Dressing

Print

Shallot Vinaigrette Recipe

An easy salad dressing with mild onion-y flavor thanks to finely diced shallots. Dijon mustard and a touch of honey round out this perfect vinaigrette!

Keyword shallot vinaigrette

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 343kcal

Author Kare

Ingredients

• 1/3 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• 2 tablespoons diced shallot approx. 1 shallot
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon fine grain sea salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

• Add all of your dressing ingredients to a small bowl or to a mason jar fitted with a lid.
• If using a bowl, whisk everything together until well-blended. If you're using a mason jar, screw on the lid and shake until blended and emulsified.
• Dip a lettuce leaf into the vinaigrette and taste. Add more salt and pepper if desired. Drizzle over your salad.

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 321mg | Potassium: 59mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 7mg | Calcium: 8mg | Iron: 0.4mg

The post Shallot Vinaigrette Recipe appeared first on Kitchen Treaty.

Peppery arugula, juicy-sweet strawberries, creamy goat cheese, crunchy pistachios, and tangy quick-pickled shallots join together in an epic green salad that I’ve been eating all summer long.

Whether you’re looking for a summertime green salad to serve the family or a party-worthy side, this strawberry, arugula, and goat cheese salad fits the bill. I love it as a side dish, but it’s honestly perfect as a light meal, too. I constantly crave this strawberry arugula salad!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Arugula vs. Rocket
• Adaptations/Variations
• How to Make Strawberry, Arugula, & Goat Cheese Salad
• More Green Salad Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love strawberries in more savory applications, like this strawberry caprese salad, or this strawberry salsa, or even in these brie and strawberry grilled cheese sandwiches!

I knew I wanted to make a strawberry and arugula salad, because I’ve been craving good green salads, plus arugula’s peppery flavors pair SO well with strawberries. I wanted to bring in all the elements of a good salad – crisp greens, a bit of sweet, creaminess from the goat cheese, crunchy pistachios, and a simple but full-of-flavor vinaigrette.

I threw together this strawberry arugula salad, and it was a winner right out of the gate!

Ingredients

• Arugula – I get the prepackaged baby arugula. It’s perfect (and easy!)
• Strawberries – Fresh strawberries, hull removed, then sliced lengthwise.
• Goat cheese – Plain chèvre is the perfect creamy touch in this salad.
• Pistachios – Salted pistachios add protein, crunch, and pretty color.
• Salt & pepper
• Quick-pickled shallots
• White wine vinaigrette

For the quick-pickled shallots:

• Shallot – just a medium one, sliced as thinly as you can.
• White wine vinegar
• Honey – I like using honey as a sweetener, but you can also sub in granulated sugar.
• Kosher salt

For the vinaigrette:

• Olive oil – I prefer extra-virgin for salads, but you can’t lose by just using your favorite.
• White wine vinegar – Use the vinegar from the quick-pickled shallots for the most flavor.
• Honey – Just a bit to sweeten the dressing and help it to emulsify (mix together). You can use granulated sugar if you prefer.
• Freshly ground black pepper

Arugula vs. Rocket

Have you ever heard of “rocket” in reference to a leafy green? If not, well, now you have! It’s what they call arugula across the pond in the United Kingdom, Australia, and elsewhere in the world. In fact, while it might be called “arugula” in North America, it’s really more commonly known as rocket throughout the rest of the world. (source)

The scientific name for arugula is Eruca sativa. The word “rocket” comes from “eruca,” and rocket can also be called roquette, rocket, garden rocket or rocketsalad. OR it can be called arugula! (source) Whatever you call it, these pungent and peppery greens are easy to grow, packed full of micronutrients, and are delicious to boot.

Adaptations/Variations

• If you’re shorter on time, you can leave out the quick-pickled shallots, or simply dice some to add to the dressing if you still want that shallot taste.
• Crumbled feta is a great sub for the goat cheese.
• Vegan/dairy-free version: I’ve been meaning to try this recipe for Vegan Goat Cheese. If you’re eating vegan and/or avoiding dairy, this recipe looks like the perfect solution!

How to Make Strawberry, Arugula, & Goat Cheese Salad

First, start pickling your shallots by placing your thinly sliced shallot in a small bowl. Warm the vinegar, honey, and salt and pour it over the shallots. Set it aside to “quick pickle” while you assemble the rest of your ingredients.

Layer the arugula and strawberries in a large bowl. Crumble on the goat cheese, then top with the pistachios.

After about 20 minutes of “pickling,” pull the shallots out of the vinegar mix (which you’ll keep for the vinaigrette). Top the salad with the shallots.

Make the vinaigrette by whisking together some of the vinegar from the shallots, olive oil, honey, and salt and pepper.

At this point, you can pour the vinaigrette right over the salad and serve it, or, what I like to do is pour about half the vinaigrette on, toss it, arrange a few extra strawberries, shallots, and pistachios over the top, and then pour on the remaining vinaigrette before serving.

More Green Salad Recipes

• Lemon-Garlic Kale Salad
• Massaged Kale & Chickpea Salad
• Simple Fall Green Salad
• Grilled Halloumi & Peach Salad
• Buffalo Chickpea Salad
• Cobb Salad

Print

Strawberry, Arugula, & Goat Cheese Salad Recipe

I'm obsessed with this salad! Peppery arugula is the base for sweet strawberries, creamy goat cheese, tangy shallots, and salty pistachios. This colorful salad is full of flavors and textures and honestly just might be the ultimate summer salad!

Course Salad, Side Dish

Keyword arugula strawberry salad, rocket salad recipe, strawberry arugula and goat cheese salad, strawberry arugula salad, strawberry rocket salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 273kcal

Author Kare

Ingredients

Quick Pickled Shallots

• 1 shallot thinly sliced
• 1/4 cup white wine vinegar
• 2 teaspoons honey or granulated sugar
• 1/2 teaspoon kosher salt

Salad

• 5 ounces arugula leaves about 7 cups; loosely packed
• 2 cups strawberries sliced
• 3 ounces goat cheese crumbled
• 1/4 cup salted pistachios
• salt & pepper

White Wine Vinaigrette

• 1/4 cup olive oil
• 2 tablespoons vinegar from shallots
• 1 teaspoon honey
• 1/8 teaspoon freshly ground black pepper

Instructions

• First, make the quick-pickled shallots. Thinly slice the shallot and put it in a small bowl or jar. To a small saucepan, over low heat, add the white wine vinegar, 2 teaspoons honey, and 1/2 teaspoon salt. Heat just until it comes to a simmer, then pour it over the shallots. Press down/stir the shallots to make sure they're submerged, then set aside.
• Assemble the salad. Add the arugula to a large bowl, and top with the strawberries, goat cheese, and pistachios. Reserve some of the toppings to arrange over the salad as garnish, if desired.
• Once the shallots have marinated for 20 minutes, pull them out of the vinegar (keep it for the dressing) and arrange on the salad.
• Make the vinaigrette. To a small bowl or jar, add the olive oil, 2 tablespoons of vinegar from the shallot mixture, honey, and black pepper. Whisk together until emulsified.
• Pour half of the vinaigrette over the salad and toss the salad until well-incorporated. Arrange any remaining toppings over the salad as garnish, if you wish. Drizzle the remaining vinaigrette over the top.
• Sprinkle of a pinch of salt over the salad and some freshly ground pepper, if desired. Serve immediately.

Notes

Serves 4 as a side or 3 as a main course. 

Make-ahead tips: You can make the shallots ahead of time and refrigerate them. You can also make the vinaigrette ahead of time, and refrigerate that. To make the entire salad ahead of time, add the arugula, strawberries, goat cheese, and shallots to a large bowl and cover tightly, storing separately form the vinaigrette. I would only go up to about 4 hours ahead of time, though, much longer than that and the strawberries will start to get soggy. Add the pistachios at the last minute to retain the crunch.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 381mg | Potassium: 334mg | Fiber: 3g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 48mg | Calcium: 101mg | Iron: 2mg

The post Strawberry, Arugula, & Goat Cheese Salad Recipe appeared first on Kitchen Treaty.

This Thai green curry noodle soup is a flexible recipe that can be made as-is, or drop on some protein to add heft.

This comforting Thai green curry soup with coconut milk is seriously the BEST wintertime comfort food!

Table of Contents

• The Story Behind the Recipe
• How to Make Thai Green Curry Soup

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

I first happened across the inspiration recipe about a week ago when I settled into the kitchen to make one of my favorite lentil soups. But then I stopped and thought, you know what actually sounds good? Something brothy. With noodles. And an Asian vibe.

So I found this amazing recipe from Once Upon a Chef, and, having very few of the ingredients on hand, attempted my own version with what I had in the pantry – completely different ingredients. My version … well, it tanked. We could barely choke it down, to be honest.

But I was determined to make this soup happen. So a couple days later, I bought the groceries that the recipe actually called for, with a few variations to make it a vegan version. And then I nabbed a rotisserie chicken for my guy’s situation. And made it.

WE LOVED IT. Capital-letter-worthy.

I can tell this Thai Green Curry Noodle soup will land on our instant-classics list – it hits all the marks for an easy weeknight dinner. 1) Delicious, 2) Fast, 3) Easy, 4) Flexible for our mixed-diet house, and 5) Delicious. (The delicious part is worth saying twice).

How to Make Thai Green Curry Soup

This Thai Green Curry Noodle Soup is made a bit differently. First, you whip up the broth. While that cooks, prep the toppings/stir-ins: Shredded rotisserie chicken or diced tofu if you like (but not required), sliced scallions, cilantro. Set those aside and prep the noodles. You make those separately too – most rice noodles simply need a quick soak to soften up to the right consistency.

Note I have tried to just throw the uncooked noodles in with the broth for efficiency. It works alright, but it’s hard to control how much they cook when you make them that way (they can overcook and get mushy pretty easily). You’re better off prepping the noodles separately, rinsing in cold water to stop any cooking, and then separating them between bowls before adding broth, cilantro, scallions, sriracha, and protein of choice.

In our house it’s tofu for me …

… and chicken for my guy.

This tasty, easy soup is enough to add sunshine to any day. Okay, okay … not really. But it does make a gray day better.

Print

Thai Green Curry Noodle Soup

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice – tofu for the plant-based folk, chicken for the meat-eaters.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 112kcal

Author Kare

Ingredients

Broth:

• 2 teaspoons canola oil or vegetable oil
• 1/2 cup thinly sliced shallots from 1-2 medium shallots
• 1 tablespoon minced fresh ginger from about 1 thumb-sized piece
• 2 tablespoons Thai green curry paste I use Thai Kitchen brand which is vegan
• 1/4 teaspoon ground turmeric optional; I just like it for color
• 4 cups low-sodium vegetable broth
• 14 ounces coconut milk 1 can
• 1 tablespoon soy sauce or Tamari
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt + more to taste
• 2 tablespoons fresh lime juice from approx. 1 medium lime
• 4 ounces thin rice noodles prepped according to package instructions*

Toppings

• 1 bunch scallions sliced
• 1/4 cup cilantro
• Sriracha sauce to taste
• Lime wedges

Instructions

• Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
• Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
• Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
• Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
• Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
• Right before serving, stir lime juice into broth. Taste and add more salt if you like.
• To serve, divide the noodles between four bowls. Add protein – chicken or tofu – to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

Notes

* Otherwise known as rice vermicelli. Rice stick noodles will also work, but require a longer soaking time (25ish minutes instead of 5-10 with vermicelli). Most rice noodle preparation instructions call for being placed in a bowl and covered with hot water until soft.

Meat option:

Top each serving with 1/2 cup shredded cooked chicken

Tofu option: 

Top each bowl with 1/2 cup diced baked tofu or extra-firm tofu

Nutrition

Serving: 1g | Calories: 112kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 553mg | Potassium: 138mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1254IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

The post Thai Green Curry Soup appeared first on Kitchen Treaty.

—

Forever and a day ago, I was chatting over a bowl of restaurant gazpacho with a good friend of mine. She had spent some college time in Spain, and it was there she learned that authentic gazpacho has stale bread in it. “Bread!” I thought. “Gross!” I thought. “Uncool,” I also thought.

Okay, so I had a lot of one-word thoughts about this whole thing. I was not a fan of this hare-brained idea, hmmph, soggy bread in cold tomato soup. No freakin’ thanks. But I convinced myself (quite easily, I admit) that I was not eating an authentic, bread-logged version, and polished off my bowl.

Gazpacho is a refreshing chilled summer soup made with garden tomatoes, cucumbers, garlic, and other tasty veggies. If you’ve never been inclined to try cold soup, I beg you to try gazpacho. You’ll never look back.

And honestly, I now know that you probably won’t be able to tell if yours has bread in it. It’s used to add thickness and body to the soup. And I can totally appreciate that it does that.

But if I’m making soup at home, bread is going to be a dipping mechanism only, thanks. And up until a few days ago, I was fine with enjoying my own homemade gazpacho on the breadless, thinner side. Until. Until! I had an idea. What if. What if!!! I blended a few chickpeas into the mix to add that thickness and body back into the mix? And even better? What if I added other classic hummus ingredients, too?! Some creamy tahini; lemon juice. Garlic. Cumin. And a few roasted chickpeas on top for good measure.

Creamy Chickpea Gazpacho was born.

To give credit where credit is due, I was inspired by this stunning soup from Andrea, the wonderful farmer-blogger over at Dishing Up the Dirt. It wasn’t much of a leap to take her blended-in tahini and chickpea topper over to gazpacho land. Thank you, Andrea, for inspiring me to chickpea-up some cold soup!

I think this soup is pretty wonderful, and it’s not just because I’m biased and semi-blissed-out by its breadlessness.

The chickpeas and tahini lend a creaminess that makes this soup pretty dang addicting. A shallot adds a bit of heat, garlic lends its signature bite, and lemon makes it zing.

Creamy Chickpea Gazpacho Soup is one of the best ways to enjoy fresh-off-the-vine summer tomatoes, and that time is now, my friends! My gosh, I love tomato season. Bring ’em on. In every color of the rainbow, please.

And then I’ll whir them into chilled summer bliss, piled high with salty-crisp roasted chickpeas, diced tomatoes, and crisp cucumbers. This soup will be happening a lot this summer. Bread on the side.

(more…)

The post Creamy Chickpea Gazpacho appeared first on Kitchen Treaty.

But if it could talk, and if you’re a vegetarian, you might have a problem with eating a food that talks. So no worries – this soup does not talk. And because this Creamy Sweet Potato Soup is made with vegetable stock instead of chicken stock, it is especially perfect for you.

Table of Contents

• The Story Behind the Recipe
• What Does Creamy Sweet Potato Soup Taste Like?
• How Flexible Is This Recipe?
• More Potato Soup Recipes

The Story Behind the Recipe

I don’t want to whine about the weather, I really don’t. I mean, I don’t necessarily have to live in Washington State. It’s a free country. And these dreary, gray winters are the price we pay for stellar spring days, glorious summers, and amazing autumns.

But if I were to whine, I would mention that winters here stink, and I am in desperate need of a little sun, a lot of light, and the feel of warm sun on my skin. Ugh. Desperate need.

I know, I totally know, that winters are the best time (and a wonderful excuse) to get cozy in front of the fire (or cuddle in bed in front of the TV and season 2 of Downton Abbey pretty much right as soon as the kid goes to bed at 7:30 p.m., as the case may be, not that we know much about that…).

And I guess since we are talking about the positives of winters and not whining about day after day of depressing damp gloom, I can also mention that soup – nice, piping hot, hearty, creamy, delicious soup – is also a bonus that the season brings.

Oh hey! Like, say, this soup, for instance!

What Does Creamy Sweet Potato Soup Taste Like?

Sweet potatoes and rosemary, pureed with a hunk of cream cheese (light or vegan if you prefer, both work great – and there are more options too if you keep scrolling) make for a rich, velvety soup. No texture here, just smooth, rich, winter-cozy nirvana. Savory, creamy, perfect for dunking crusty bread into.

How Flexible Is This Recipe?

Very! Dairy-lovers will love it as it was originally written, with cream cheese. But this soup is still perfectly delicious without any cream cheese. Lately I’ve been enjoying it with a splash of almond milk instead. Cashew cream is great too.

This Creamy Sweet Potato Rosemary soup is a perfect example of how a few choice ingredients in a simple, easy recipe can really shine.

More Potato Soup Recipes

Thought I’d share some sweet potato soup/stew recipe AND regular ol’ potato soup recipes!

• West-African Inspired Sweet Potato Peanut Stew – this one is protein packed, super hearty, and so good!
• Creamy Vegetarian Potato Soup – super easy with a short list of ingredients. Frugal and SO GOOD!
• Baked Potato Soup a fancier potato soup with loaded baked potato vibes.
• We love this Potato-Kale Soup with fennel seed and sausage for the meat-eaters’ portions.

More Sweet Potato Recipes

• Grilled Sweet Potatoes
• Slow Cooker Sweet Potato Chili
• Whipped Sweet Potatoes
• Vegetarian Sweet Potato Peanut Stew
• Moroccan Sweet Potato & Chickpea Stew
• Three Bean Sweet Potato Salad
• Baked Sweet Potato Fries

Print

Creamy Sweet Potato Soup

Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 288kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter optional
• 1 large shallot thinly sliced [about 1 cup sliced]; can substitute 1 cup diced yellow onion
• 1 large clove garlic minced
• 2 teaspoons chopped fresh rosemary + more for garnish if desired
• 1 pound approx. 1 large or 2 medium sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces (about 3 cups)
• 4 cups low-sodium vegetable broth
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 4 ounces light cream cheese room temperature [see "Vegan Option" below for alternatives]
• Optional toppings: A drizzle of olive oil or a few fresh rosemary leaves

Instructions

• Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
• Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 – 25 minutes, until potatoes are tender. Let cool until it’s safe to puree.
• Using an immersion blender or working in batches with an upright blender, puree the soup.
• Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
• Taste and add additional salt and pepper if desired. Serve.

Notes

Vegan option:

Omit the butter and substitute the cream cheese with a vegan cream cheese. About 1/3 cup cashew cream or almond milk work instead too. You can also omit the cream cheese/milk entirely (it’s still plenty delicious without).

I originally posted this Creamy Sweet Potato Rosemary Soup recipe back in 2013, but I’ve been revisiting it lately (it’s so good) – making little tweaks here and there and adapting it to fit my now dairy-free diet. The recipe is now updated with a dairy free/vegan option.

Nutrition

Serving: 1g | Calories: 288kcal | Carbohydrates: 29g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 311mg | Potassium: 479mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16421IU | Vitamin C: 3mg | Calcium: 82mg | Iron: 1mg

The post Creamy Sweet Potato Soup appeared first on Kitchen Treaty.

So I thought that this year, I’d see about creating a baconless sauteed green bean recipe that mimics that classic pairing: Sautéed Green Beans with Smoky Shallots.

Shallots, my friends. They look like little red onions with pointy hats. And they’re the key to smoky goodness in this classic holiday side.

So what do you do with said shallots? Slice them up and fry them and season them, that’s what! I use coconut oil because it has a high smoke point and somewhat neutral taste – the bit of coconut that comes through only enhances the flavor of this dish, I think. Vegetable oil or canola oil would work, too.

And then I season them with smoked paprika. Smoked paprika is quite possibly the best thing in the spice cupboard – it lends a smoky, bacon-y taste without the meat (or fat). Smoked paprika is my homeboy, is basically what I’m trying to say.

Some of the shallots get nice and crisp if you cook them long enough (just don’t burn them!). So – shallots cooked crisp + smoked paprika = almost bacony goodness without the bacon. I’m down.

Give those green beans a super-quick saute and top them with the smoky shallot crisps and most everyone will forget about bacon. Oh, who am I kidding? No one will forget bacon. But, for this one meal, I uphold that the carnivores – along with vegetarians and vegans – won’t care about it at all.

Make-Ahead Tip

I like to trim and blanch the beans a day ahead of time. I just store the blanched beans in an airtight container or bag in the fridge, then bring them back out when it’s time to saute them shortly before serving.

(more…)

The post Sautéed Green Beans with Smoky Shallots appeared first on Kitchen Treaty.