a couple of weeks ago, we were searching for recipes that used corn and quinoa, as we had an abundance of both on hand. we stumbled across this recipe, and decided it was the perfect fall soup.
i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!
friends, i have a problem with lentil soup. i think i’m addicted to it. how is it possible that in a little over three short years of food blogging, i have already shared four lentil soup recipes with y’all (coconut curry, green lentils, red lentils v1, red lentils v2)? granted, each soup is quite different than the rest, but still…it’s a problem.
a few weeks ago, i shared a soup that featured parsnips. before making the soup, i had never purchased (and maybe never even eaten?) parsnips. but ever since making that soup, i’ve been hooked on them. parsnips are kinda creamy, taste like slightly-earthier carrots, and are my new favorite winter veg.