Chicken & Cheddar Corn Chowder

Post by Rebecca of A Feteful Life

Chicken and Cheddar Corn Chowder Recipe

This chowder’s warmth might make you think of fall, but it is bursting with Indian-summer flavors from fresh corn and peppery arugula. Keep cooking easy with this (almost) one-pot dish. Click on thru to A Feteful Life for the full recipe.

Rebecca and Suzanne are bloggers, graphic designers, and event stylists living in Washington, DC.  Rebecca is a mom to two young kiddos and, in her spare time (ha!), likes to pretend she’s a back-up dancer, craft cocktails, and run long distances. Suzanne is a big fan of good design, good wine, and her two rambunctious little boys. They share DIY lifestyle and event styling projects at A Feteful Life. Rebecca also blogs kid-friendly projects at Not-So-SAHM

Sausage and Cannellini Bean Soup Recipe

Post by Jeran of Oleander and Palm

Do you need a quick dinner idea that can be made in about 20 minutes?  This hearty and healthy soup is perfect for busy, cold weather days.

I love chicken sausage, I have a favorite one that I get at my local grocery store. It has spinach, feta and fennel in it. But, this recipe would work well with regular Italian sausage as well.

Sausage and Cannellini Bean Soup Recipe

I also love cooked leafy greens. Spinach, kale, beat greens, or Swiss chard, I can’t get get enough of them. I’ve shared that I grew up in Papua New Guinea. They cook all kinds of greens there, even the leaves of pumpkins, which are kind of furry. So when I get a chance, I throw spinach into everything. Plus it’s sooo good for you.  I really think that my body craves green veggies. I really feel better when I eat them.

Sausage and Cannellini Bean Soup Recipe 2

Sausage and White Bean Soup Recipe
5-6 links of Chicken Sausage (or Italian Sausage of any kind)
1 onion finely chopped
3 cloves of garlic minced
3 cans of white cannellini beans (white kidney beans)
3 cups of chicken stock
1 cup of water or milk (for a creamier soup)
1 bag of washed baby spinach
1/2 tsp. red chili flakes (or as spicy as you’d like)
salt and pepper to taste

Remove the sausages from their casings.  In a large saucepan, cook the sausage completely, breaking apart with a wooden spoon as it cooks.  Add the onion and garlic and cook until the onion is translucent.  Add the beans, stock and water.  Bring to a boil, season to taste.  Just before serving add the spinach and cook until it just wilts.

Serve with fresh grated Parmesan cheese.
Sausage and Cannellini Bean Soup Recipe  3
Post by Jeran of Oleander and Palm

Roasted Red Pepper Soup with Quinoa Salsa


I like winter in limited amounts. I love the look of fluffy snow on fields, kids throwing snowballs and toboganing down a hill. I also love taking a  nice walk in the snowy woods on a cold sunny day, as long as I’m dressed properly. But – and this is a big but, I will always choose summer over winter, sand over snow, shorts over snow pants. So these past couple of weeks have been challenging – this is not the fun, let’s play out in the snow winter. This is the deep freeze, hard as rock snow banks and dangerous walking conditions kind of winter. The coldest winter in 10 years  – and I don’t like it!

To counteract the January winter blahs, I decided to make a colourful and vitamin rich soup. Roasted Red Pepper soup with some added bulk and protein from a delicious quinoa/avocado salsa. This meal is healthy, satisfying, warms you up and a adds a bit of colour to a dreary day.  Doesn’t this pop of red make you happy?

Roasting the peppers is a little tedious, so next time I’d double the recipe to make the effort worth it. This soup warmed up really well, perfect to take with you to work. Now, off to scrape some more ice off my walkway.


Roasted Red Pepper Soup with Quinoa Salsa – from Meatless Cookbook

Yield: Serves 4


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, sliced
  • Pinch of red pepper flakes
  • 4 red bell peppers, roasted and quartered
  • 3 cups of vegetable stock
  • coarse salt
  • 1 cup cooked quinoa
  • 1/4 cup of red onion, diced
  • 1 firm, ripe avocado, diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Lime wedges, for serving


  1. Heat olive oil in a medium saucepan over medium heat. Add yellow onions, garlic, and red pepper flakes and cook, stirring occasionally, until onion is tender – 6-8 minutes. Add roasted peppers and stock. Bring to a boil, reduce heat and simmer for 10 minutes.
  2. Let cool slightly. Working in batches, puree soup in a blender until smooth, being careful not to fill jar more than halfway. Reheat after blending and season genereously with salt.
  3. In a small bowl, mix together quinoa, red onion, avocado and cilantro. Season with salt. To serve, divide soup among 4 bowls, top with quinoa salsa, and squeeze with lime.


Roast your peppers by putting them on the BBQ or direct flame of your gas stove. Keep turning until skins are charred. Let cool in a covered bowl and peel off charred skin.


Post by Giulia Doyle : Audrey's

Butternut Squash Soup with Coconut & Ginger


During this time of extensive baking and lots of comfort food, I was craving some colour and a little healthy zing. I had a generous amount of butternut squash lying around in my fridge, as well as a can of coconut milk in my pantry that had been lingering for quite some time. Butternut squash soup seemed like the perfect solution – it’s nice and comforting, but I added a bit of Asian flavour to it for a different spin on a classic.

I don’t usually follow a recipe for my soups – that’s the beauty of a soup, you can throw in most anything and end of up with a great meal. Here is roughly what I did, but feel free to adapt. We served the soup with naan bread and I ate it cold the next day which was great as well. My daughter loved it and my son didn’t touch it, which was to be expected because it’s a vegetable.

Butternut Squash Soup with Coconut and Ginger

  • 2 pounds of butternut squash, cubed
  • 1 generous tablespoon of minced garlic
  • 1 tablespoon of vegetable oil
  • 1 can of coconut milk
  • 2 tablespoons of minced ginger
  • 1 tablespoon of minced lemongrass
  • 1/2 tablespoon of minced chilli
  • water
  • salt and pepper
  • cilantro (optional)

Heat the oil in a deep soup pot, add garlic and cook until fragrant – less than a minute. Add the butternut squash and toss until covered in the oil and garlic, let warm a couple of minutes. Add the coconut milk, ginger, lemongrass, chilli and stir well. Add a bit of water to cover all the squash.

Cover with lid and let it cook on medium-high until squash is soft and breaks apart easily with a spatula. Use a immersion blender to smooth soup (If you don’t have an immersion blender, use a regular blender and blend it in batches. Watch out with the hot liquid). Once smooth, decide if you are happy with the consistency or add a bit of liquid if you like your soup not to be too thick. Season generously with salt and pepper. Serve with chopped cilantro. Enjoy hot or cold.

Post by Giulia Doyle : Audrey's