Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Sunday, July 14, 2019

Middle Eastern Leek & Veggie Soup with Dilled Yogurt & Sumac for Souper (Soup, Salad & Sammie) Sundays

I was going to make the Middle Eastern Leeks with Yogurt, Dill & Sumac recipe from Diana Henry this week for our Cuisine Spotlight at I Heart Cooking Clubs and ran out of time. Since I had the leeks, yogurt, dill and my big bottle of sumac to use up, I decided to turn the leeks into a soup and use the yogurt sauce as a topping.


Diana's original recipe for the leeks and sauce is here. Below is my adapted soup recipe.

 
Middle Eastern Leek Soup with Dilled Yogurt & Sumac
Inspired & Adapted from Diana Henry
(Serves 4 to 6)

2 Tbsp olive oil
6 to 8 medium leeks
1/2 tsp salt
2 tsp smoked paprika
1 tsp Aleppo pepper
1 tsp sumac + extra for garnish
2 cloves garlic, sliced
6 cups low-sodium vegetable broth
1 Tbsp chopped fresh dill 
1 medium zucchini, chopped 
3 medium Yukon Gold potatoes, chopped
juice of 1/2 lemon, or to taste
sea salt and black pepper to taste
lemon slices for garnish
Dilled Yogurt Sauce (recipe below)

Remove the tough outer leaves from the leeks and discard. Slice off the base of each one, and the dark green leaves at the top, leaving the lighter green and white parts. Cut the leeks into 1 1/2 inch lengths or leave them whole. Wash them really well, making sure that you get rid of any grit or soil and pat dry.

Heat oil in a large heavy bottom soup pot over medium heat. Add the leeks and salt and cook until leeks are softened, about 8 minutes, stirring so they don't brown. Add the smoked paprika, Aleppo pepper, sumac, and garlic and cook another minute or two until the spices are fragrant. Add the veggie broth and dill and bring to a boil, then add zucchini and Yukon Gold potatoes. Reduce heat and simmer for about 10-15 minutes, until veggies are softened but not mushy. 

Take about 2 cups of the soup and blend until smooth, then stir back into the pot. Add lemon juice and salt and black pepper to taste. Ladle into bowls and serve with a scoop of the yogurt sauce, a sprinkling of sumac and a slice of lemon. Enjoy!

-----

Dilled Yogurt Sauce
Adapted from Diana Henry via TheTelegraph.com
(Makes 2  cups)

2 cups Greek yogurt
2 cloves garlic, minced
2 Tbsp chopped fresh dill
2 Tbsp Dijon mustard
juice of 1 lemon

Mix the yogurt with the garlic, dill, mustard, lemon juice and some salt and pepper. You can thin it further if you like by adding water or milk (buttermilk is good if you have any). Serve with the soup. Keep leftovers tightly covered in the fridge for up to a week. 


Notes/Results: A tasty savory soup that is not too heavy with just enough spice. The yogurt sauce with its dill and lemon keep it cool and is really good when stirred into the broth. Whenever I use sumac, I am always reminded of how much I like its almost tart, lemon-ish flavor. I think the dilled yogurt sauce would be delicious on any steamed or grilled vegetable or for pita bread. I will happily make it again.


Linking up to IHCC for the July Cuisine Spotlight: Middle Eastern theme.  


Let's take a look into the Souper Sundays kitchen and see who is here this week.


Lovely Simona of briciole is back with a fresh Tomato, Cucumber and Radish Salad and says, "I am currently fascinated by the pale green, deeply ribbed, long Armenian cucumbers (cetrioli armeni), whose flesh is mild- and sweet-tasting. Genetically they are a musk melon (Cucumis melo var. flexuosus), rather than a cucumber (Cucumis sativus). The addition of peppery radishes creates a pleasant contrast of flavors, accented by fresh basil (basilico), indispensable companion."

 
Judee of Gluten Free A-Z Blog shares a cooling Chilled Summer Borsht and says,"Borsht is a tangy soup that is popular in Eastern European countries like Russia, Poland, and the Ukraine. It is usually made with beetroot as the base, but every region has its own variation of additional vegetables and ingredients that go into this rich looking "good for you" soup."

 
Mahalo to Judee and Simona for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, July 7, 2019

Yellow Bell Pepper Gazpacho: Cool and Refreshing for Souper (Soup, Salad & Sammie) Sundays

Another humidity-combating cold soup this week. I was tempted by the bright yellow color of this Yellow Bell Pepper Gazpacho from Cooking Light. 


I also love the fact that is a no-cook soup that is quickly made, blended and chilled. No effort.

Yellow Bell Pepper Gazpacho
By Julia Levy via CookingLight.com
(Serves 4 to 6)

1 3/4 lbs yellow bell peppers (about 4 medium)
1 1/2 lbs yellow tomatoes (about 2 large tomatoes)
1 1/2 cups peeled seeded chopped cucumber
2 garlic cloves
2 Tbsp sherry vinegar
3/4 tsp kosher salt
5 Tbsp olive oil, divided
1 1/2 Tbsp fresh lemon juice, divided
2 Tbsp thinly sliced green onions (white parts only)

Dice bell peppers to equal 1/4 cup; reserve. Dice tomatoes to equal 1/4 cup; reserve. Roughly chop remaining bell peppers and tomatoes, and place in a blender. Add cucumber, garlic, vinegar, salt, 3 tablespoons oil, and 1 tablespoon lemon juice to blender; process on high until very smooth, 1 to 2 minutes. Chill 1 hour.

Stir together reserved 1/4 cup bell peppers and 1/4 cup tomatoes in a small bowl. Add onion slices and remaining 1 1/2 teaspoons lemon juice, and toss. Ladle chilled soup evenly into each of 6 bowls. Top each serving with pepper-tomato mixture, and drizzle evenly with remaining 2 tablespoons oil. 


Notes/Results: A gorgeously sunny soup that is sweet, tangy from the sherry vinegar and savory and very cooling and refreshing. Very easy and fast to make--just chop, blend and season. I liked the crunch and texture of the bell pepper and tomato topping and the brightness of the lemon. I would happily make it again.


Let's take a look into the Souper Sundays kitchen and see who is there.


Simona of briciole shared this Green Bean and Torpedo Onion Salad inspired by our Cook the Book selection and said,"The family of Hamilton's husband lives in Rome most of the year then moves to Puglia for the summer, so she experiences the difference between the city and the countryside of another region also in terms of food. As I was reading Hamilton's adventures, I remembered my first vacation away from my family, a fortnight spent with a friend in her hometown of Rossano, in Calabria4. A lot of the foods I ate were either new or prepared differently from the way my mother prepared them. ... "The latter group included green beans (a.k.a., snap beans and a few other names5), which my friend's mother boiled and dressed like a salad, but with the addition of red onion from Tropea6 (cipolla rossa di Tropea). I had never eaten a raw onion before and did not think you could. I quickly fell in love with the mild, sweet onion, elongated in shape...  As green bean season has just started, I know I will make this salad a lot in the near future."



Kim of Stirring the Pot shared her Top 5 Favorite Pasta Salads saying, "As far as I'm concerned, pasta makes the world go round.  I've posted more than my fair share of pasta recipes here at Stirring The Pot and I don't plan on stopping any time soon. ...  For now, since it's a thousand degrees outside, let's focus on refreshing, light, and healthy pasta salads. I think my all-time favorite may surprise you (and give you a new recipe to add to your "to-do" list). ... Those are my favorite pasta salad recipes. What are some of yours?"



Here at Kahakai Kitchen Giada's Caprese Pasta Salad was on the menu and will definitely become one of my pasta salad favorites. Easy and full of flavor and the perfect lunch or dinner on a hot and humid summer day.


Mahalo to Kim and Simona for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 23, 2019

Orange-Scented Chilled Tomato Soup & a Tomato Sandwich with Basil Mayo for Souper (Soup, Salad & Sammie) Sundays

It has been so muggy and hot this week that although I eat hot soup year-round, it was time to roll out the first cold soup of the summer. I wanted something tomato-based but not gazpacho and thought I would give this Orange-Scented Chilled Tomato Soup from Giada a try, liking the unusual combination of the orange and tomato. Since the soup seemed like it needed an accompaniment and I had tomatoes, bread and fresh basil, I paired it with Ina's Tomato Sandwich with Basil Mayonnaise.


I did make a few changes to the soup recipe--mainly quantity changes to fit my tastes and lessen the sweetness of the soup just a bit.


Orange-Scented Chilled Tomato Soup
Slightly Adapted from Giada De Laurentiis via FoodNetwork.com
(About 4 Servings)

For Soup:
3 Tbsp extra-virgin olive oil (I reduced to 1 1/2 Tbsp)
2 medium carrots, diced (I used 2 large carrots)
2 large shallot, minced
salt and freshly ground pepper
2 cups low-sodium broth (I used veggie non-chicken broth)
2 cups orange juice (I used 1 1/2 cups)
1/2 cup chopped basil
1 Tbsp maple syrup (I used 1/2 Tbsp)
2 tsp tomato paste (I used 1 Tbsp sun-dried tomato paste)
1 (28 oz) canned chopped tomatoes

For Topping:
1/2 cup full-fat Greek yogurt
2 tsp maple syrup (I omitted)
zest of 1/2 orange

For the soup: In a medium saucepan, heat the olive oil over medium-high heat. Add the carrots, shallots, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the carrots are softened, 6 to 8 minutes. Add the chicken broth, orange juice, basil, maple syrup, tomato paste and the tomatoes (with juice). Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 15 minutes. 

Using an immersion blender or food processor, puree the soup until smooth. (do in batches carefully if using a blender) Cool the soup to room temperature until ready to serve, about 1 hour. Season the soup with salt and pepper.

For the yogurt topping: In a small bowl, whisk together the yogurt, maple syrup and orange zest until smooth.

To serve: Ladle the soup into chilled bowls and top with a dollop of the yogurt mixture.


Tomato Sandwich with Basil Mayonnaise
From Ina Garten via FoodNetwork.com
(Yield 1 Serving + Plenty Extra Basil Mayo)

1 cup good mayonnaise
10-15 basil leaves, chopped sea salt and pepper to taste
1 tsp fresh lemon juice
1 Tbsp good olive oil
1 tsp minced garlic
2 slices country white bread
1 tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.


Notes/Results: This soup and salad combo made for a perfect lunch on a warm and humid Sunday. I scoffed initially at the "orange-scented" part of the recipe name thinking that with that much orange juice it would be a stronger part of the flavor and maybe overpower the tomato but it doesn't. I did lessen the orange juice by 1/2 cup--mainly because I had a 12-oz bottle and although the orange is there, the citrus notes really complement the tomatoes and make for a good tasting soup. I tried it both hot and chilled and I like it both ways so I think if you aren't a cold soup fan, it's worth making to eat warm. It also paired really well with the tasty tomato sandwich. Basil mayonnaise is a good thing and you get a cup of it so you will have plenty left over even if you lavish it over the bread. The best looking local tomatoes at my grocery were Roma tomatoes and they were very good. I think in a few weeks when heirlooms are more out and about it will be even tastier. Giada and Ina made a good pairing--I will happily make both of these recipes again.


Linking up this chilly soup with I Heart Cooking Clubs where this coming week is our June Potluck. Any recipe from any of our IHCC chefs. 

 
Now let's have a look in the into the Souper Sundays kitchen.


Judee of Gluten Free A-Z Blog brought Healthy Vegan Sandwich Spread and said, "This spread is one of my favorites. It's high in protein and fiber, low in bad fats, tasty, and Weight Watcher friendly. In addition, it's naturally gluten free and dairy free. It all adds up to one word- HEALTHY! Spreads can be enjoyed in so many ways. Enjoy this easy to make spread on gluten free crackers, in gluten free wraps, on gluten free bread, with lettuce leaves or just enjoy it alone. I love it with a bowl of soup of my quick and easy Italian Spinach Garlic Soup."


Thanks to Judee for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!
 

Sunday, June 16, 2019

Ottolenghi's Sweet Corn Chowder with Spiced Butter for Souper (Soup, Salad & Sammie) Sundays

I could eat chowder every week in the summer. There is just something about the combination of good fresh sweet corn and potatoes and the creamy base that is so satisfying, even on a warm and humid day.  I have had this Ottolenghi recipe tagged for a while now, liking the idea of a drizzle of spiced butter on top of a veggie chowder.
 

Ottolenghi says, “I call this a chowder even though it lacks the non-veggie elements of the traditional New England varieties. The pungent herb butter added at the end gives it a nice kick (for even more spice, add half a thinly sliced green chilli with the potatoes). Though spicy, it's a very comforting dish that works well as a late weekend brunch.”

 
Sweetcorn Chowder with Spiced Butter
(Serves 4)

1 large leek, cut along its centre and then cut into roughly 1cm squares (I used 2, sliced)
3/4 tsp fresh thyme leaves
3 bay leaves
1 Tbsp olive oil
30g butter
2 celery sticks, cut into 1cm slices
2 medium waxy potatoes (220g in total), peeled and cut into 1cm dice (I doubled the potatoes)
500ml good quality vegetable stock (I used about 6 cups non-chicken stock)
4 fresh corn cobs, corn shaved off (I used 5 ears of Ewa sweet corn + 5 oz frozen corn)
300ml milk (I used 1 can coconut milk)
20g fresh coriander leaves, very roughly chopped

For the spiced butter:
3/4 tsp cumin seeds
3/4 tsp coriander seeds
60g butter
1/2 tsp smoked paprika

(I added 1/2 tsp Aleppo pepper)
sea salt and white pepper

Gently sauté the leek in a large saucepan along with the thyme, bay leaves, olive oil and butter. Once soft and slightly translucent, add the celery, potato and stock. Cook for about 10 minutes, until the potato is almost totally tender. It is important not to over-cook the potato, to ensure a nice, firmish texture in the finished soup.

Remove the bay leaves and add the corn to the soup. Transfer about a half of the soup into another pan and blitz until completely smooth. Return the blended mixture to the main pot and add the milk. Simmer for two to three minutes, taste, season with salt, and remove from the heat.

For the spiced butter, grind the cumin and coriander with a pestle and mortar, place in a dry frying pan, heat up and after about 30 seconds, when you can smell the aroma of the spices, add the butter, paprika, salt and white pepper. Stir to combine, and take off the heat as soon as the butter has melted.

To serve, ladle the soup into four bowls, drizzle each with spiced butter and top with the fresh coriander leaves.


Notes/Results: Chowder that is tasty enough on its own, but raised to the sublime level with the addition of the fragrant spiced butter which adds another layer of flavor and contributes to the silkiness of the soup. It's easy to make and the west coast--almost a California or maybe Baja California vibe it gets from the oil and the cilantro make it unique and a keeper recipe. As usual, Ottolenghi is dead on with the flavors. I will happily make it again.


Speaking of a California vibe, I am linking this soup up to I Heart Cooking Clubs where this week's theme is our monthly Cuisine Spotlight: California. Dishes from any of our IHCC chefs with California feeling ingredients and/or a California vibe.


 Now let's have a look in the into the Souper Sundays kitchen.


Tina of Squirrel Head Manor shared a classic BLT sandwich and said, "As I mentioned earlier I wanted to hook up with a few cooking events but alas......best laid plans. One of the days we were home watching over Aja we made simple BLT sandwiches. It wasn't a cool and unique offering for Deb`s Souper Sundays event but I think I will bring it to the party after all. Obviously you don`t need a recipe for a BLT. I like to load them with fat tomato slices and use the Trader Joe`s bread. That makes such good toast!"

 
Thanks to Tina for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter
  
 Have a happy, healthy week!
 

Sunday, June 9, 2019

Slightly Spicy (Vegan) Peanut Ramen Soup with Mushrooms and Veggies for Souper (Soup, Salad & Sammie) Sundays

The weekend after a long and crazy work week started off great, but Saturday afternoon had me running my cat, Max, to the emergency vet and spend a good part of the afternoon there as they worked to get his blood sugar stabilized. In the over six years he has been diabetic, he has never had dangerously low blood sugar and it was a scary and exhausting day for both of us. He is home today with a temporary monitoring system made for humans and I am monitoring him by the hour but thankfully it is done with a scanner and he is doing well. Anyway, I wasn't sure I was in the mood to make soup, but I had purchased the mushrooms and veggies and it's another quick and easy recipe--perfect for when you don't want to spend time in the kitchen.


The inspiration and the bones of this recipe came from this Vegan Spicy Thai Peanut Ramen from Rabbit and Wolves that I pinned a while back. I adapted the prep and ingredients a bit to suit my preferences and swapped out the green curry for red, the Thai chilies for Sriracha, and used three kinds of mushrooms, baby bok choy, red pepper and snow peas for the veggies. It was delicious.


Slightly Spicy (Vegan) Peanut Ramen Soup with Mushrooms and Veggies
Slightly Adapted from Rabbit and Wolves
(Serves About 4)

1 Tbsp coconut oil
3-4 garlic cloves, minced
2 tsp ginger, grated/crushed
1 Tbsp red curry paste
4 cups non-chicken low sodium veggie broth
1 red bell pepper, sliced
4 baby bok choy, coarsely chopped and stems and leaves divided
1/2 cup natural creamy peanut butter
1 can coconut milk
2 Tbsp low sodium soy sauce or tamari
2 Tbsp agave syrup or sweetener of choice
1 1/2 Tbsp Sriracha, or to taste
juice of 2 limes
3 cups mushrooms (I used a mix of cremini and oyster), sliced
1 1/2 cups snow peas, sliced into thirds
12 oz fresh or dried ramen noodles

To garnish: smoked or roasted peanuts, chopped if desired, enoki mushrooms, extra lime wedges

Heat the coconut oil in a large, heavy bottomed pot over medium high. Add the garlic and ginger and saute for about 2 minutes, then stir in the curry paste and cook an additional minute, reducing the heat slightly if needed. 

Add the broth, red bell pepper and stems of the baby bok choy and bring to a boil. Place the peanut butter into a small boil and add a ladle of the hot broth, stirring until smoothly combined. Add to the soup pot along with the coconut milk, tamari, agave, and Sriracha and bring to a simmer, cooking about 10 minutes until flavors meld and veggies are softened. Add lime juice, mushrooms, snow peas and noodles and simmer for 1 to 3 minutes--depending on whether you use dried or fresh noodles.

Taste and add additional seasoning or spice as needed. Ladle into bowls and top soup with peanut and enoki mushrooms. Serve with additional lime slices is desired. Enjoy!
   

Notes/Results: Like a bowl of good peanut noodles, this is a tasty and satisfying soup. I love the lime and peanutty broth with just enough spice. The veggies retain their texture well with the bok choy stems crisp and the mushrooms slightly chewy. This soup made me happy, it's quick and easy to make and tastes great. I would definitely make it again.


 Now let's have a look in the into the Souper Sundays kitchen.


Debra of Eliot's Eats shared Cold Udon Salad with Bok Choy and Cucumbers and said, "I was recently reading the benefits of bok choy in the June edition of EatingWell. The article was aptly named “You Rock, Bok.” Bok choy is listed second on the CDC’s list of forty-one super fruits and veggies. Bok is chockful of antioxidents that protect cells, improve immune function and block cancer forming cells. It’s also high in vitamin C. I love it raw but will start incorporating it in stir fries, too.


Thanks to Debra for joining me this week!

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...


To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
and 

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!