Fall Soups

Are you a soup lover? On a gloomy day like today who wouldn't love a hot bowl of soup for lunch? I came across these 31 recipes on Chatelaine and had to share them.

I've actually never made a big pot of soup from scratch but it's something I plan on doing this fall and winter more then once.

Here are a couple soups I'd love to tackle.

French Country Chicken Soup

Ingredients

• 6 bone-in chicken thighs or 1 whole chicken, cut into pieces
• 2 900-mL cartons chicken broth or 8 cups (2 L) chicken bouillon
• 1 tbsp (15 mL) Dijon
• 2 tsp (10 mL) dried tarragon
• 1/2 tsp (2 mL) each ground nutmeg and white pepper
• 6 baby potatoes
• 4 carrots
• 2 celery stalks
• 3 leeks 

Squash Soup with Smoky Bacon

Ingredients

• 1 large butternut squash or 5 cups squash pieces
• 4 garlic cloves
• 2 plum tomatoes
• 1 large onion
• 5 thick slices of bacon, preferably double-smoked
• 1/2 tsp each dried sage leave, oregano leaves and salt
• 900 mL carton chicken broth or 2 284 mL cans undiluted chicken broth
• 1/3 cups shredded fresh basil (optional)

How delicious do these soups look? For the full list of recipes click here.


Healthy & Delicious Sandwich Options

Tired of the same old, same old for lunch every day? Why not spice up lunch with some of these delicious looking sandwichs.

Here is my favourite recipe:

Crisp Prosciutto, Lettuce, and Tomato

2 slices prosciutto, each torn into 4-inch pieces
1 Tbsp extra-virgin olive oil
2 slices seven-grain bread, toasted
2 lettuce leaves
2 slices tomato
1/4 avocado, sliced

1. Heat oven to 400 degrees. Arrange prosciutto pieces in a single layer on a baking sheet. Brush with oil and bake until crisp and deep golden brown, about 9 minutes, rotating halfway through.

2. Top one slice of toast with lettuce, tomato, avocado, and prosciutto. Top with second slice.

For the rest of the recipes please click here.