Savoury Bits n' Bites: Veggie, Cheese and Pasta Soup

Savoury Bits n' Bites: Veggie, Cheese and Pasta Soup: I bought kale and gorgeous bok choy the other day. So I was busy cleaning it today and decided I want to make some soup. So I reserved some ...

Veggie, Cheese and Pasta Soup

I bought kale and gorgeous bok choy the other day. So I was busy cleaning it today and decided I want to make some soup. So I reserved some of the bok choy after cleaning it and diced it up thin. Leaves & stem, I love bok choy because it is so delicious and unlike it's cousin cabbage, it's never bitter and doesn't make my stomach upset.

I cleaned peeled and added three heirloom carrots. One red one yellow and one purple. Plus I added some diced up beat, and one yellow potato. Yukon Gold, my favorite.

 I added 1 heaping tablespoon of chicken Better Than Bouillon! Which is such a good base for stock. It is a bit salty so I did not add more salt to the dish.

I did add Chives, Black Pepper, Curry and Turmeric for seasoning. No garlic, mostly because I was out and I like fresh over powdered.

I cooked this 15 minutes over medium heat with 3 cups of 9.5 water. When the vegetables were tender I added in the 6 oz package of Chevre, 1 cup of Goat Cheddar and 1/4 cup of shaved Pecorino Romano.

To this I added 1/2 a bag of Penne Pasta and stirred occasionally to prevent sticking.

Seriously this was a fantastic lunch! And so loaded with veggies! Though you can't tell since the penne swelled up so much.

Comfort Foods

After cleaning the fridge I had a Hodge podge of items left that I could throw together for dinner. I had fresh beets, half a beef smoked sausage, a bag of sauerkraut, a granny smith apple and frozen cranberries and frozen peas. So what the heck, I went sort of old school and came up with a dish that would have done my German Grandmother proud!

I washed the Apple and the Beets in 11.5 water to get rid of any pesticides. I also rinsed the Sauerkraut in 9.5 to reduce the sodium. I peeled and chopped up the beet and just sliced up the apple leaving the peel on. (Side note, I used to never eat beets, I was just not a fan. But lately I am more open and so glad I did. This really added a fun flavor to this dish.) I sautéed the apple, sausage and beets in 2 TBSP of Goat Butter.I seasoned with oregano, black pepper and garlic. I added the frozen cranberries and peas, the sauerkraut and once everything was hot I added 1 cup of 9.5 water and the No Yolks noodles, covered and let cook.



I loved how warm and tart this came out. Great flavor. Truly comfort food.