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@itsmevailah: For 14 | 15.6 Inch Student & Computer Bag IPad 💼 #waterprooflaptopprotective #universallaptopbag #shockproofbag #laptopbag

VailahShop21🧿
VailahShop21🧿
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Thursday 24 September 2026 05:12:37 GMT
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It’s Soup Season, according to me! This is a beauty. Some of you might have seen it when I made it to take on the road. I promised I would make it for you so here it is. It’s pretty, it’s hearty, it’s healthy. You can tailor it by adding chopped chicken or browned crumbled sausage. I made it once with roasted red and yellow peppers and that was delish. You can use spinach if kale is not your thing. Sweet potato instead of squash. You do you! Let me know how it turns out! For Roasted Vegetables: 2 Tablespoons olive oil (or enough to coat the vegetables) 2 onions, halved and cut or sliced into quarters…you want bite size pieces. 1 small butternut squash, peeled and cut into cubes…again, bite size pieces. 2 tsp chili powder 1 tsp smoked paprika 3 cloves garlic, left whole 2 sprigs fresh thyme leaves For Soup: 2 Tablespoons olive oil 3 garlic cloves, sliced 2 sprigs each rosemary, thyme, and sage 1 Parmesan Rind 4-5 cups chicken or vegetable stock 2 Tablespoons sherry vinegar (optional) Zest of 1 lemon Juice of 1/2 lemon 1/2 pound pasta, 1 1/2 cups chopped kale or spinach 1/2 cup heavy cream 3/4 cup Parmesan plus more for topping Salt and pepper Preheat oven to 400. Place squash, onion, garlic on parchment lined baking sheet. Sprinkle with olive oil,chili powder, paprika, salt and pepper. Toss to coat evenly. Add thyme leaves. Roast until tender. 12-15 minutes or so. In a Dutch oven or large saucepan heat oil over medium heat. Add sliced garlic, rosemary, thyme and sage and salt. Let cook for a couple of minutes to infuse the oil, making sure not to let the garlic burn. Pour in stock, add lemon zest and juice, sherry vinegar if using. Return lid and let simmer 5 minutes. Add pasta. Remove herbs. When pasta is not quite cooked through, add roasted veggies, kale, and parm. Cook a few more minutes until pasta is done to your liking. Stir in cream. Let warm through. Serve topped with a drizzle of olive oil, grated parm, and chopped Italian parsley. #soupseason
It’s Soup Season, according to me! This is a beauty. Some of you might have seen it when I made it to take on the road. I promised I would make it for you so here it is. It’s pretty, it’s hearty, it’s healthy. You can tailor it by adding chopped chicken or browned crumbled sausage. I made it once with roasted red and yellow peppers and that was delish. You can use spinach if kale is not your thing. Sweet potato instead of squash. You do you! Let me know how it turns out! For Roasted Vegetables: 2 Tablespoons olive oil (or enough to coat the vegetables) 2 onions, halved and cut or sliced into quarters…you want bite size pieces. 1 small butternut squash, peeled and cut into cubes…again, bite size pieces. 2 tsp chili powder 1 tsp smoked paprika 3 cloves garlic, left whole 2 sprigs fresh thyme leaves For Soup: 2 Tablespoons olive oil 3 garlic cloves, sliced 2 sprigs each rosemary, thyme, and sage 1 Parmesan Rind 4-5 cups chicken or vegetable stock 2 Tablespoons sherry vinegar (optional) Zest of 1 lemon Juice of 1/2 lemon 1/2 pound pasta, 1 1/2 cups chopped kale or spinach 1/2 cup heavy cream 3/4 cup Parmesan plus more for topping Salt and pepper Preheat oven to 400. Place squash, onion, garlic on parchment lined baking sheet. Sprinkle with olive oil,chili powder, paprika, salt and pepper. Toss to coat evenly. Add thyme leaves. Roast until tender. 12-15 minutes or so. In a Dutch oven or large saucepan heat oil over medium heat. Add sliced garlic, rosemary, thyme and sage and salt. Let cook for a couple of minutes to infuse the oil, making sure not to let the garlic burn. Pour in stock, add lemon zest and juice, sherry vinegar if using. Return lid and let simmer 5 minutes. Add pasta. Remove herbs. When pasta is not quite cooked through, add roasted veggies, kale, and parm. Cook a few more minutes until pasta is done to your liking. Stir in cream. Let warm through. Serve topped with a drizzle of olive oil, grated parm, and chopped Italian parsley. #soupseason

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