If you want to stay away from milk, you can make these mashed potatoes with chicken broth and they will taste just as good.
- 7-8 red potatoes, scrubbed
- 1 T butter
- 1/4 cup chicken broth
- Place the potatoes in a pot and cover with water. Bring to a boil.
- Allow the potatoes to boil for about 15-20 minutes, or until they are soft when pierced with a fork.
- Drain the potatoes and mash them. Add salt, pepper, butter, and chicken broth.
This cauliflower soup has a bit of spice to it from the pepper, and it’s very comforting on a rainy night!
- 1 3/4 cup chopped sweet onion (about 3/4 of an onion)
- 1 T olive oil
- 1 head cauliflower, cut into small chunks
- 3 minced garlic cloves
- 4 1/2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- In a large stockpot, heat the olive oil on medium and add the onions. Saute for about 5 minutes or until onions are soft and translucent.
- Add the garlic and saute another 30 seconds or so.
- Add the cauliflower and pour in the chicken broth. Add the salt and pepper and stir well.
- Bring to a boil and then reduce heat and let simmer, covered, for 30 minutes.
- Once the soup has cooled, use an immersion blender to blend it into a creamy consistency. Serve with hot bread!
I’m trying out lots of new soup recipes. So far, I’m happy with the carrot soup I tried a few weeks ago, and I’ve been making it nonstop. Next step: sweet potato soup! I found this recipe on Greatist. I used 3 1/2 cups of chicken broth instead of 4, and the soup came out very thick. I might add the additional 1/2 cup next time. It has a very comforting autumn-like butternut squash soup flavor.
- 2 T olive oil
- 1 small onion, diced
- 1-2 tsp salt (I used 1 tsp)
- Black pepper (I used 1/4 tsp)
- 1 shallot, diced (I omitted this)
- 1/2 tsp cinnamon
- 2 cloves garlic, minced
- 3-4 sweet potatoes, about 2 pounds, peeled and cut into 1-inch cubes (I used 3 potatoes)
- 4 cups chicken broth (I used 3 1/2 cups)
- 1 tsp paprika
- In a large soup pot, heat the olive oil over medium heat and add the onions. Saute the onions until they are soft and fragrant, about 5-10 minutes. Stir in the salt and pepper.
- Add the minced garlic and saute another 1-2 minutes.
- Stir in the sweet potatoes, chicken broth, cinnamon, and paprika. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes, or until potatoes are soft when pierced with a fork (this took about 45 minutes for me).
- Using an immersion blender, puree the soup. I found it easier to start off with the immersion blender and then pour the half-pureed soup into a large blender, since the potato chunks can be difficult to break up with the immersion blender.
I’ve found a way to recreate the creamy soups I love without dairy! It’s called cashew cream, and there are tons of websites out there with recipes for it. This carrot soup calls for heavy cream, so I simply used 3 T of the cashew cream in place of the heavy cream. It turned out tasty!
Creamy Carrot Soup, courtesy of Cooking Light
- 1 T olive oil
- 1 3/4 cups chopped sweet onion (about 3/4 of an onion)
- 2 pounds carrots, peeled and cut into 1/2-inch chunks
- 1 tsp sea salt
- 1/2 tsp black pepper
- Dash of ground ginger
- 2 cups water
- 2 cups chicken broth
- 2 T heavy cream, divided (I used 3 T cashew cream for this)
- Heat olive oil in a large pot over medium heat and add the onions and carrots. Cook, stirring often, for about 10 minutes, or until the vegetables are soft.
- Stir in salt, pepper, and ginger. (I added mine after 10 minutes of simmering)
- Add the 2 cups of water and 2 cups of chicken broth to the pot and bring to a boil. Reduce heat to low and let simmer, covered, for 25 minutes.
- Add 3 T cashew cream and use an immersion blender to puree it.
- 1 cup raw unsalted cashews
- 3/4 cup water
- Soak the cashews in the water for about 15 minutes.
- Blend on high speed for about 30 minutes, until it has achieved a thick consistency. Replace dairy with equal parts of this cream for delicious thick soups!
It’s almost May! This year is flying by, and that means some fun new recipes for spring. Chicken seared on a cast iron or regular skillet tastes delicious. I buy the cutlets when I want a quick meal because they brown in 10-15 minutes. The lemon slices cooking along with the chicken in this recipe give it a sweet tangy flavor.
- 4 chicken cutlets, about half an inch thick
- 1 lemon
- 2 tsp olive oil
- Garlic powder
- 2 tsp dried parsley flakes
- 1/4 cup chicken broth
- Heat a skillet to medium-high heat. Wash and pat the chicken dry.
- Sprinkle the chicken with salt, pepper, garlic powder, and parsley.
- Cut the lemon in half. Squeeze one half over the chicken. Slice the other half into 4 rounds.
- Drizzle the olive oil into the skillet and add the chicken. Let cook 4-5 minutes and flip, making sure the bottom half is browned.
- Cook the chicken an additional 4 minutes. Place the lemon slices on top of the chicken. Continue cooking 1-2 more minutes or until the chicken has browned. Flip the chicken over for the last couple of minutes so that the lemon slices are underneath the chicken.
- Pour 1/4 cup of chicken broth into the pan to deglaze at the end to create a tasty sauce.
The sweet potatoes:
- 3 sweet potatoes, cut into chunks with skin on
- 1 T maple syrup
- 2 tsp brown sugar
- 1 T melted coconut oil
- Toss the sweet potato chunks with the maple syrup, brown sugar, and coconut oil. Sprinkle with salt and pepper to taste.
- Place sweet potato chunks onto a foil-lined baking sheet sprayed with Pam.
- Bake at 400F for 30 minutes.
I can’t believe I found such a great recipe for a milk-free chicken pot pie! I used Puff Pastry as well, and it came out great.
- 1 onion, chopped
- 1 celery stalk, chopped (I used 2)
- 1 bay leaf
- 1/3 cup unsalted butter (you can also use dairy-free butter)
- 1/3 cup flour
- 12 oz. bag frozen mixed veggies, thawed
- 3 1/4 cup chicken broth (I used 3 cups)
- 3 cups chopped cooked chicken
- 2 sheets puff pastry, thawed
- Cook the chicken first. Marinate the chicken breasts with salt, pepper, lemon juice, garlic powder, and olive oil. Place in a baking pan, cover with aluminum foil, and bake at 400F for 30 minutes.
- Remove half of the puff pastry (for the bottom layer) from the freezer and leave out on the counter to thaw, about 40 minutes.
- Remove the chicken from the oven, remove foil cover, and let cool.
- Spray a square baking pan (2 quarts) with Pam or other cooking spray. Press the puff pastry sheet onto the baking pan, prick holes in it with a fork, and cover with foil. Pie weights would be good for blind baking here. Bake at 400F for 25 minutes.
- While the puff pastry is baking, remove the second sheet from the freezer and leave out on the counter to thaw.
- Chop the chicken into small chunks and set aside.
- In a medium saucepan, melt the butter and add the onion, celery, and bay leaf. Cook for 7 minutes, or until the vegetables are soft, stirring often.
- Discard the bay leaf. Add the flour to the saucepan and cook for another 3 minutes or so, until the mixture turns golden.
- Add the chicken broth and stir. Bring to a boil, then reduce heat to medium and add the chicken and thawed mixed vegetables, stirring well. The mixture will be thick. Remove from heat.
- Once the baked puff pastry is out of the oven, remove the foil and let it sit for a few minutes. When the chicken mixture is ready, pour it into the baking dish, making sure to spread it in an even layer.
- Place the second puff pastry sheet over the chicken mixture, pressing the sides down to meet the sides of the bottom sheet. Bake at 400F for 30 minutes, or until mixture is bubbly and the top is golden brown.
This soup is delicious. I’ve made it twice so far, and I’m obsessed. Martha Stewart’s soup recipes can always be counted on! I usually split the recipe in half, which yields 3 servings.
- 1/4 cup (1/2 stick) unsalted butter (I use 2 T when I split it in half)
- 1 medium yellow onion, diced (I use half)
- 1/4 cup all purpose flour (I use 2 T)
- 4 cups chicken broth (I use 2)
- 1 cup water (I use 1/2)
- 1 pound broccoli, cut into florets, chopped (I use about 4 cups; a small head of broccoli)
- 1/4 cup heavy cream (I use 2 T)
- Melt butter over medium heat in a saucepan. Add the onion and cook, stirring constantly, for 8 minutes.
- Add the flour and stir, 1 minute.
- Add the chicken broth and water, stirring. Bring to a boil and reduce to low. Let simmer 10 minutes.
- Add the broccoli and simmer 20 minutes.
- Using an immersion blender, puree the soup until it is the consistency you want.
- Add the heavy whipping cream and stir. Serve!
- Note: This recipe calls for seasoning with salt and pepper to taste, but I find it does not need it.
Dairy-free Broccoli Soup
I prefer this recipe instead!
- 1 3/4 cup sweet onion, cut into chunks
- 1 T olive oil
- 2 T flour
- 1 head broccoli (about 3 large stalks)
- 3 cups chicken broth
- 1 cup water
- 1/2 tsp salt
- 1/4 tsp pepper
- Saute the onion in the olive oil until soft, about 5 minutes.
- Add the flour and toss to combine.
- Add the broccoli chunks, chicken broth, water, salt, and pepper. Bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes, or until broccoli is soft.
- Blend with an immersion blender. Add 2 T cashew cream if you want it thicker.