Are you currently asking yourself if I meant to say, ‘soup’?

Because yes, yes I did mean to say that.

This recipe came as a result of my mom recreating one of our favorite dishes from a little bed and breakfast.

At the time, we also thought fruit soup sounded odd, but too interesting not to try.

It is seriously one of my favorite things to make in the summer–perfectly refreshing as an appetizer or snack! Also, super impressive for guests when you do the swirl on top

Ingredients:

SOUP:
4 C. watermelon, cut into bite-sized pieces
1/2 of a 1 lb. carton of strawberries
1 tsp. pure vanilla extract
4-6 ice cubes
3 Tbsp. powdered sugar
3 Tbsp. non-fat, plain greek yogurt OR light sour cream

SWIRL:
2 Tbsp powdered sugar
4 Tbsp non-fat, plain greek yogurt
1 tsp. vanilla

Directions:

Place all soup ingredients in a blender and blend until smooth! (Be sure all the ice is blended and no chunks remain.) This –> is the blender I SWEAR by.

For the swirl, add all ingredients to a small ziplock sandwich bag.
Secure the bag and mix using your hand on the outside of the bag to move the ingredients around until fully incorporated.

With food scissors, cut a small piece off one of the corners of the bag for piping on the top.

Pour soup in a bowl and pipe a swirl with very little space between the swirl lines on top of the soup.

Take a toothpick and drag through from the outside of the swirl to the middle of the swirl, all the way around.

Serve immediately or store in an air-tight container in the refrigerator!

Show me how those swirls turned out for you! Tag me in a picture on Instagram @nefarmgirlnextdoor.

*This post may contain affiliate links in which I make a small commission at no additional cost to you.

The post Chilled Fruit ‘Soup’ appeared first on Farm Girl Next Door.

Panera Bread. That’s what I think of when I think of broccoli cheese soup. While that soup is incredibly popular for a reason, this one is a new take. It’s hearty and cheesy like a classic broccoli cheddar, but with fewer high fat ingredients and the addition of deliciously spiced sausage for some protein to make it a meal.

This recipe is chock full of vegetables and, while it does still have a good amount of cheddar, it’s reduced fat and not nearly as much as you’ll find in most broccoli cheese soups. You won’t find any heavy cream, sticks of butter or dollops of sour cream hiding in here. What you will find though, is a no-guilt, beautifully textured soup with the hearty, cheesiness you’re craving.

Ingredients:

(serves 6)

1 lb. turkey breakfast sausage

1 medium onion, chopped

2-3 medium carrots, chopped

2 celery stalks, chopped

2 cloves garlic, minced

2 Tbsp flour

2 cups low sodium chicken broth

1 1/2 cups milk (skim or fat-free)

2 medium potatoes (either white potatoes or sweet potatoes), peeled and diced small

1/2 tsp salt and freshly cracked pepper

4 cups (about 2 heads) broccoli florets, chopped into small pieces

1 1/2 cups reduced fat shredded sharp cheddar

2 Tbsp Parmesan cheese

Directions:

1. Bring a large soup pot to medium high heat.
2. Add the sausage and break up and brown.
3. Once sausage is fully cooked, take it out of the soup pot with a slotted spoon. Leave the remaining grease for sautéing the vegetables.
4. Chop onion, carrot, celery, garlic in a chopper or mini food processor
5. Add chopped vegetables to the soup pot and sauté on low heat until soft, about 5 minutes
6. Add flour, salt & pepper to the pot and stir until smooth and no flour is visible.
7. Add chicken broth, milk and potatoes and set to high until soup boils. Then, cover & cook on low until potatoes are soft, about 10-15 minutes.
8. Add broccoli and parmesan & stir well. Add salt & pepper as desired. Cook uncovered until broccoli is cooked, about 5 minutes.
9. Add cheddar and stir well. Remove from heat.
10. Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove approx. 2 cups of potatoes & broccoli (or more depending on how smooth you like your soup) and place in a regular blender–>like this one (my favorite!). Blend until smooth, then add it back to the soup. This helps thicken the soup.
11. Add the cooked sausage back into the soup and serve in individual bowls with a sprinkle of cheddar and oyster crackers!

The post Broccoli Cheese, Potato & Sausage Soup appeared first on Farm Girl Next Door.

Pumpkin? In chili? I know, I know, it seems strange. When I first made this soup, I thought the pumpkin would overpower the chili. Boy, was I wrong. The pumpkin adds an amazing, velvety texture to the soup, added nutrients, and a hit of natural sweetness without making the soup actually taste like squash at all.

With all the spices in this soup, especially the warm hint of cinnamon and cloves, you’ll be amazed at the depth of flavor.

While I wouldn’t try camouflaging this chili to your family as your regular standby, I can promise you that the addition of pumpkin can be our secret.

Slightly adapted from Peapod
Makes: 4 servings

Ingredients

1 tablespoon olive oil 
1 pound extra lean ground turkey 
1 medium white onion, chopped 
1 jalapeno, finely diced (take out seeds and ribs if you like less spice)
3 garlic cloves, minced  
3 tablespoons chili powder 
1 1/2 teaspoons cumin 
1/4 teaspoon red cayenne pepper, optional (leave out if you prefer it less spicy)
1/8 teaspoon ground cinnamon 
1/8 teaspoon ground cloves 
1 teaspoon salt, plus more to taste 
freshly ground black pepper 
2 tablespoons pure maple syrup
1 medium sweet potato, diced 
1 (28 oz) can tomatoes, diced 
2 cups low sodium chicken broth (1 14.5 oz can) 
1 (15 oz) can pumpkin puree 
1 (15 oz) can black beans, rinsed and drained 
Toppings: cilantro, sour cream, guacamole, cheddar cheese, oyster crackers

Directions

1. Place olive oil in a large pot over medium high heat. Once oil is hot, add in onion, jalapenos and garlic. Stir and cook 2 minutes, then add in turkey, gently breaking up the meat and cooking until brown (about 5 minutes). 
2. Add all of the spices to meat: chili powder, cumin, cayenne pepper, cinnamon, cloves, salt and pepper. Stir to combine and cook 30 seconds longer then transfer to a slow cooker. 
3. Add the remaining ingredients to the slow cooker: maple syrup, diced sweet potato, diced tomatoes, chicken broth, pumpkin puree and black beans. Stir until well combined. 
4. Cover and cook for 6-7 hours on low or 2-3 hours on high. 
5. Once chili is done, distribute into bowls and top with toppings such as cilantro, Greek yogurt and cheddar cheese. (My favorite is sharp cheddar!). 
6. Makes 4 servings. Double the recipe for a crowd!

I can’t wait for you to try this soup!

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The post Crockpot Pumpkin Turkey Chili appeared first on Farm Girl Next Door.