Albondiga soup. Made with a homemade beef bone broth, wagyu beef, Italian farro instead of rice, and lots of veggies of course. Mexican comfort food done right. 🥣
Lemon rice soup
I think I need to remake this and make double just to keep it stocked in my fridge. TBH I took a 3 day hiatus from my more ‘ambitious’ meals and opted for those easier ones (avo toast, pasta, sandwich, etc). If you skim over my feed, you know I love all of those things but I get SO excited to try and share new recipes with ya’ll! I was dreaming about lemon rice soup a couple days ago (triggered by actually nothing 😂) and knew I needed to make my own plant based/GF/nondairy version. This takes literally 30 mins to throw together and is the perfect meal prepped meal
Prep before: -Cashew mixture: use ~1/2 cup raw unsalted cashews and soak cashews in hot water for 1-1.5 hrs. Then, blend cashews and ‘cashew water’ in nutribullet or food processor until smooth -Rice: I used jasmine rice and cooked it on the prior to making the soup
Sautée 3-4 cloves of minced garlic in a large pot until sizzling but not browned. Add in chopped and diced (~1 cup each) carrots and celery. Add in 4 cups of vegetable stock, 1 bay leaf, 2 tablespoons of rosemary, zest of 1 lemon, + juice of 1 1/2 lemon. Mix and let broth come to rolling boil. Add in cashew mixture and stir until blended. Then, add in rice (I used a little less than 1/2 cup), 1 handful of chopped spinach, sliced artichoke hearts, + handful of chopped dill. Mix and enjoy!
Wrapped up a weekend that was complete with decorating our downstairs for Christmas including putting up the tree (we do a real one upstairs after Thanksgiving 😁), shopping, a kid-free date night and visiting family with a bowl of my husband's homemade chicken and rice noodle soup. Healthy, delicious and perfect for a cold Sunday night.