Low Effort But Fully Loaded Potato Soup for Cook the Books Dec/Jan Pick "Midnight Chicken" and Souper (Soup, Salad & Sammie) Sundays

In a stunning turn of events, ;-) I actually made it into the kitchen this weekend and I am bringing you a new soup this Sunday! Please forgive the fact that it is probably the easiest soup possible in the world, requiring mostly just dumping packaged ingredients into the slow cooker. But it is a soup nonetheless, and a fully-loaded potato soup full of comfort and made for our Cook the Book January/February selection, Midnight Chicken (& Other Recipes Worth Living For) by Ella Risbridger and hosted by Debra of Eliot's Eats.

Publisher's Blurb:

There are lots of ways to start a story, but this one begins with a chicken.

There was a time when, for Ella Risbridger, the world had become overwhelming. Sounds were too loud, colors were too bright, everyone moved too fast. One night she found herself lying on her kitchen floor, wondering if she would ever get up--and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.

Midnight Chicken is a cookbook. Or, at least, you’ll flick through these pages and find recipes so inviting that you will head straight for the kitchen: roast garlic and tomato soup, uplifting chili-lemon spaghetti, charred leek lasagna, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It’s the kind of cooking you can do a little bit drunk, that is probably better if you’ve got a bottle of wine open and a hunk of bread to mop up the sauce.

But if you settle down and read it with a cup of tea (or a glass of that wine), you’ll also discover that it’s an annotated list of things worth living for--a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again.

My Thoughts:

Midnight Chicken is a charming book, written in the vein of a cookbook/memoir which is my favorite kind. I enjoy cookbooks that don't just give me a recipe, but give me a story about that recipe--what inspired it, why it's a favorite, when they first cooked it, or how they enjoy it. Ella Risbridger does this very well, and when accompanied with the beautiful watercolor illustrations by Elisa Cunningham, it makes for a very pleasurable read to meander through. 

I bought a print copy back in June during the Amazon Prime Day sales and paged through it slowly after it arrived. But then, I gifted it to a friend who was feeling down in the dumps, meaning to get myself another copy, and I never did. Cue the past week where I checked out the e-book from the library in a panic (where did January go?!) and went back for another skim. I found that I could really relate to the author this round, as I have been in a "funk" the past several months, and even something I always loved, cooking and blogging, has become overwhelming. I am mentally and emotionally exhausted and honestly, I have just been doing the bare minimum to get by. While my issues are not as serious as the author's seem to have been, I can understand where she was coming from and I am glad she was able to pull herself out of her depression with support and focus. I'm not sure yet what that looks like for me, but she has inspired me to get to work and figure it out. And I will be grabbing myself another copy of this gorgeous book. 

So, what to make? As mentioned my kitchen efforts lately have been slight, and although I wanted a warm and comforting bowl of soup, I didn't really connect with the soups in the book and wanted something REALLY low effort. I decided to pull out my slow cooker and do a "dump it in" recipe where I didn't have to chop and prep much. Potatoes are my love language and Ella covers them especially in the Picnics and Pack Ups chapter with recipe sketches for Pocket Potatoes and Lid Potatoes (like a twice-baked potato). I put my cubed frozen hash brown potatoes into a fully loaded soup--which just requires some time to cook but very little else. I started mine at 11:00 PM Saturday night, so it was cooking at midnight at least! ;-)

Low Effort But Fully Loaded Slow Cooker Potato Soup

By Deb, Kahakai Kitchen

(Makes 6 Large Servings)

1 package frozen sautéed glazed onions or 2 large sweet onion chopped

1 large package frozen hash brown potatoes (I used cubed)

1 can condensed cream of celery soup (or condensed cream soup of choice)

1 package Ranch dressing seasoning mix

2 tsp roasted garlic powder

6 cups light vegetable or chicken broth (I used non-chicken stock paste)

1 (8 oz) package cream cheese, softened and cut into pieces

Sea salt and freshly ground black pepper to taste.

Optional Toppings: grated cheese, fake or real bacon crumbles, chopped green onions or chives, sour cream 

Dump onions, hash browns, cream soup, and Ranch dressing seasoning mix in bottom of a large slow cooker. pour the broth on top and gently stir. Set slow cooker on high and cook for 4 hours, stirring about every hour. Check potatoes for softness, reduce heat to low and cook another 90 minutes, adding the cream cheese about 30 minutes before down. Let cream cheese melt, stir to mix completely and season to taste with sea salt and freshly ground black pepper. (Note: you can puree some of all of the potatoes, but I found it creamy enough that I didn't bother)

Serve in bowls, topped with grated cheese (I used a Tillamook Cheddar Mix), chopped chives or green onions, fake or real bacon bits, and a scoop of sour cream if desired. 

 

Notes/Results: Creamy and indulgent without having to go to a lot of trouble--the hardest thing is cleaning up the slow cooker after, and you can't beat that. I pretty much used everything packaged and I don't regret it, as I now have cozy lunches for the work week. You can of course add other veggies and make more of an effort, but this is a good recipe for a lazy weekend. I will happily make it again.

The deadline for this round is tomorrow, Monday (1/31/22), and Debra will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our February/March pic, the novel Red Sparrow by Jason Matthews hosted by Simona of briciole.

Let's see who is in the Souper Sundays kitchen this week.  

Shaheen of Allotment2Kitchen is here with a Vegetable Pasta Bake (Salad) and says, "I made the tomato sauce for the pasta bake from scratch, but if you want you can use ready made or passata even.  Stir in the cooked macaroni pasta and chopped vegetables: mushrooms, red pepper and spring onions; and for some piquancy capers and black olives. Served like this, its good as a Pasta Salad: warm or cold; or Sprinkle the top with grated cheddar cheese and bake!"  

Melynda of Scratch Made Food shared two salads this week: Mediterranean Cottage Cheese Salad with Za'atar Tomatoes and Olives saying it "is light, refreshing, and delicious! Perfect as a side salad or as the main dish for a light supper or meatless meal." 

About her Red Beet Salad with Cranberry Maple Vinaigrette, she says, it's "a unique and delicious salad from our days living on the upper peninsula in Washington state! Don't pass this lovely salad by..."

Simona of briciole stopped by with a Honeynut Squash and Red Beet Soup also inspired by our Cook the Books selection, saying "I was not inspired to make any of the recipes, but one of them reminded me that red beets are called beetroots in England and that inspired me to grab a beautiful bunch of them at the farmers market, with their glorious greens (foglie di barbabietola) still attached. In our household we LOVE beet greens so those disappeared fast. The book includes a recipe for Butternut squash mash, which reminded of a recipe I made some time ago that brings together those two ingredients into a bright soup that is just perfect for when the weather is gray and cold."

Debra of Eliot's Eats shared this pretty Delicata Squash, Apple & Spinach Salad made with items from her weekly farm produce bag, saying, "What was the verdict of this salad? The roasted squash was a hit and this coming from The Hubs who does not care for it. I would probably add some shavings of parmesan to the salad or maybe a crumble of goat cheese. I definitely needed to season the salad dressing a bit more with salt and pepper. I saved some of the squash seeds for the upcoming garden!"

Thank you to everyone who joined me this 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.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

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

Updated Link Party--Open through Sunday /13.

You are invited to the Inlinkz link party!

Click here to enter

Have a happy, healthy week!

My 5 Favorite Soups of 2021 for Souper (Soup, Salad & Sammie) Sundays

I meant to do this roundup post last Sunday and then lost power for almost 5 hours and never got it posted during the week. I also never made soup. Yep, still in my no-cooking funk. 

But anyway, here are my 5 favorite soups of last year and a round up of the past few weeks from friends in the Souper Sunday kitchen. If you wanted to share a soup, salad or sandwich last week or this past week, feel free to share it below and I'll recap it next week.

Chickpea Curry & Rice Soup, created by me back in August to fulfill a craving and a delicious one-pot meal. 

Easy Tortellini Alfredo Soup is mostly from the pantry but with homemade Alfedo sauce and really hit the spot. 

This Mini Wonton Vegetable Soup is also easy and so good. I keep thinking about it!

I loved this Ethiopian Lentil Stew (Misr Wot) and it was worth the berbere (Ethiopian Spice Mix) and nit'r qibe (spiced butter) I bought online to make it. 

I tinkered a bit with Mark Bittman's Garlic Fideo Soup and ended up loving this simple hug in a bowl. 

I did make other very delicious soups during the year, even in and around my cooking/blogging funk, but these are the ones I think most about. 

Let's see who has been waiting in the Souper Sundays kitchen these past couple of weeks. 

Tina of Squirrel Head Manor made Beef Vegetable Soup and said "This soup doesn't require a recipe or measurements. I use a couple of marrow bones and add beef, fresh veggies such as tomatoes, carrots, onions, corn, green beans, zucchini and potatoes.  My mom added cabbage and lima beans but that's not happening this time :-)"

Melynda of Scratch Made Food shared this Winter Pea Salad Plate with Tomatoes and Cashews saying it "is a fresh breath of air, for winter salads! This delicious salad calls for frozen peas, which is perfect, because good quality frozen peas are available year-round, but always a favorite in winter!"

Melynda also made Lentil and Mushroom Soup with Kale and Bacon and says, "I love mushrooms in lentil soup, so I use as many as possible. And of course some kale, there are very few pots of soup made in this kitchen where kale is not added. The secret about using kale is to cut it small if you want it to get eaten without question. I no longer consider this sneaky, I consider it good nutrition. As it turns out kale is really good for you, but hard to like in the same way people like spinach..."

Radha of The Magical Ingredients for a Wholesome Life From the Heart of My Home brought healthy Zero Oil Veggie and Millet Noodle Soup and said, "This is a very healthy soup perfect for the weather. The brothy soup filled with veggies and some millet noodles makes a wholesome and nutritious soup. Did I tell you that this is zero oil soup? Yes, no oil to butter! zero fat soup! This soup is vegan too!"

Thank you Tina, Melynda and Radha for joining me! 

(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.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

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!

A Pirate's Potato, Cod, and Garbanzo Bean Stew with Saffron for Cook the Books Club's Oct/Nov Pick: Cinnamon and Gunpowder and Souper (Soup, Salad & Sammie) Sundays

It's been an age since I actually made a soup on Sunday. Busy life, a general funk and laziness, mostly. This week I am back in the kitchen with this Potato, Cod, and Garbanzo Bean Stew with Saffron, inspired by our Cook the Books October/November selection Cinnamon and Gunpowder by Eli Brown, hosted by Claudia of Honey from Rock.

Pirate stories are usually fun and Cinnamon and Gunpowder is no exception. Owen Wedgewood, a chef is kidnapped by the captain of a ruthless band of pirates, Mad Hannah Mabbot. Mabbot will spare his life if he cooks a delicious meal for her every Sunday. Although the provisions and kitchen on the ship are not to the chef's usual standards, and he tries to escape at every turn, Wedgewood manages to make some unique and delicious dishes as the pirates are chased by a crafty privateer and comes to appreciate the crew and even his captor captain. 

It's a relatively quick read and I was surprised at all of the food mentioned. I didn't immediately take a shinning to the overly picky and pious Wedgewood, but I grew to enjoy him, the crew and Captain Mabbot and enjoyed the journey. 

There was so much food in the book, not all of it appetizing but very interesting like how Wedgewood makes a sort of sourdough starter to make bread and his fermenting of cabbage for sauerkraut and turning corn into hominy. Some things I did want to try--if I ate meat, the basil-beef broth, and duck with cherry glaze. Other food--the daily gruel, "patch,"--a mixture of wine, tea, lime juice, ground cloves and water that the crew drinks. There was fish and seafood aplenty of course and dried treats like figs and tomatoes, and all kinds of fresh tropical fruits and exotic foods. I especially loved when Wedgewood was introduced to miso from a Japanese fishing boat!

Ultimately, I decided to mix a few different ingredients and things that caught my eye in the book into a hearty stew for my bookish dish. For the first dinner Wedgewood cooks, he mashes and dries a potato on the hearth and uses it to crust some cod. There is mention of cocido "a dish too sublime to be called bean stew" that an online search mentioned the use of garbanzo beans. Then there was saffron, the favorite spice of Wedgewood's late wife, that he wears around his neck in a pewter locket. I combined those with a few other ingredients into a stew, thickened with dried potatoes and made rich with coconut milk and spices. 

Potato, Cod and Bean Stew with Saffron

By Deb, Kahakai Kitchen

(Serves 6)

2 Tbsp butter

1 medium sweet onion, chopped

2 cloves garlic, minced

2 Tbsp all-purpose flour

1 pinch saffron threads

6 cups broth, chicken or light veggie (I used non-chicken broth base)

1 bay leaf

1/2 Tbsp dried parsley

1/2 Tbsp dried basil

1/2 tsp turmeric

1 cup dried potato flakes 

1 lb baby Yukon Gold Potatoes, scrubbed and halved or quartered depending on size

1 can chickpeas, drained and rinsed

1 (14.5 oz) can coconut milk or 1 1/2 cups milk of choice

1 lb cod fillets, cut into 1 1/2-inch chunks

sea salt and coarsely ground pepper

chives or other herb for garnish

In a large soup pot, melt the butter over medium-high heat. Add onions and cook until tender and onions start to turn translucent, about 6-7 minutes. Add garlic, flour and saffron threads, and sauté another 2 minutes. Stir in 1 cup of the broth and whisk until smooth, then add the rest of the broth and the herbs, the potato flakes, potato pieces, and chickpeas and bring to a boil. 

Reduce heat and simmer for 25-30 minutes, or until potatoes are almost cooked through. Stir in cod, cover pot and cook about 6 minutes and add add coconut milk, cooking another 2 minutes until fish flakes easily and soup is warmed through. Season to taste with salt and black pepper. Serve in bowls, garnished with chopped chives or other herbs of choice.

Notes/Results: Thick, hearty and satisfying with a sunny flavor and color, you can call this a soup, chowder or stew. The coconut milk, flour and potato flakes thicken it up to a nice stew--although you could omit and make it a brother bowl. You could also add additional vegetables if you have them available in your pirates larder. It's much simpler than Chef Wedgewood would have made but I like the fact that the delicate exotic saffron and cod shine through. I would happily make it again. 

The deadline for this round is Tuesday (11/30/21), and Claudia will be rounding up the entries for Cook the Books on the website in a day or two. If you missed this round and you like books and food and foodie books, join us for our December/January pick hosted by Debra (Eliot's Eats), Midnight Chicken by Ella Risbridger.

Now let's check out the Souper Sundays kitchen and see who is here:

Melynda of Scratch Made Kitchen shares her Easy and Delicious Beef and Vegetable Soup, saying "Busy times require easy-to-make meals. And this time of year, you just can't go wrong with soup! This Easy and Delicious Beef and Vegetable Soup is just the recipe you need. It makes enough for dinner tonight and some to tuck away in the freezer for another day. And did I mention there are lots of vegetables in this soup? Simply add some bread and butter on the side and fresh fruit for dessert." 

Tina of Squirrel Head Manor brought Creamy Chicken Gnocchi Soup and says, "Just because I am in Florida doesn't mean the temperatures are always warm . A hearty soup is always welcome, no matter the weather, but this particular soup is a definite keeper. Creamy chicken gnocchi soup can be whipped up with a few pantry staples such as canned broth, gnocchi and spices and a package of chicken."

Thank you Tina and Melynda for joining me this 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.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

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!

 

Revisiting Ghoulish Green Curry Veggie Chowder for a Halloween Souper (Soup, Salad & Sammie) Sundays

It's Halloween when made me think of this Ghoulish Green Curry Veggie Chowder that I made back in 2016 for a Food 'N Flix event I hosted for the movie Beetlejuice. It doesn't need to be Halloween to enjoy this veggie chowder and/or the optional Scary Shrimp--they are great any time of the year.

What I said:

I decided to go with a green curry chowder--both because it sounded delicious and also because I wanted to capture the eerie green light of the afterlife and the ends of Beetlejuice's lovely hair, and a chowder full of veggie pieces conjured up the strange, almost junkyard feeling of the Maitland's model cemetery where Beetlejuice hangs out.I probably should have done a more Jamaican-style curry soup based on the Calypso music of the Deetz's dinner party, but I was craving those classic Thai green curry flavors and so that's what I made.  

I'm calling these shrimp "scary" because I bought some fresh-frozen Kauai shrimp and decided to leave them with their heads on--often scary for people, but that's where the true flavor in shrimp is and Kauai Shrimp says, "Don't be afraid of the head!" Because not everyone is a shrimp eater, I grilled them separately after marinating for extra flavor. The chowder stands on its own with great flavor, so if you don't do shrimp, you could eat it without, or add some fun hard-boiled egg eyeballs (with green olive and capers) for extra protein and a still creepy look. But, personally I think the shrimp add so much--both in their flavor, and their looks--giving off a spooky Beetlejuice and Tim Burton vibe.  

You can see the original post here:

Ghoulish Green Curry Veggie Chowder 
By Deb, Kahakai Kitchen
(Serves 6-8)

2 Tbsp butter or coconut oil
2 large leeks, white and light green parts, cut in half, cleaned and sliced into half-moons
2 cloves garlic, peeled and minced
1 Tbsp fresh ginger, peeled and minced
2 stalk lemongrass, outer core peeled and inner core bruised
4-5 kaffir lime leaves, left whole but tears made on the edges to release oils (optional)
2 to 3 Tbsp of your favorite green curry paste, or to taste
1  jalapeño pepper, seeds removed, diced 
large carrot, peeled and sliced into thin coins
6 medium red potatoes, scrubbed and cubed, skin on
4 cups of broth or stock (veggie, chicken, shrimp) or water
2 (14.5 oz) cans coconut milk (I used 1 lite, 1 regular) 
2 cups corn kernels (fresh or frozen)
4 heaping cups baby spinach leaves, washed and sliced
2 Tbsp Thai fish sauce 
juice and zest of 1 lime + extra if needed

Optional Garnishes: Grilled "Scary" Shrimp (recipe below), hard-boiled eggs (green olives & capers to make eyes), lime wedges, fresh cilantro 

Grilled "Scary Shrimp"
Marinade inspired by Chef Andy's Flame-Grilled Kauai Shrimp via KauiShrimp.com
(Makes 13-15 shrimp) 

1 lb jumbo (13-15 per lb) fresh head-on, un-shelled shrimp, thawed 
2 cloves garlic, peeled and minced
1 Tbsp ginger, peeled and minced
2 Tbsp cilantro leaves 
1/4 cup low-sodium soy sauce or tamari 
1/4 cup fresh lime juice
1/4 cup olive oil
pinch of coconut sugar
pinch of black pepper

Leave heads and shells on shrimp. Starting where the head meets the body, use a pair of kitchen shears to cut the shell down the back of the shrimp. Grasp vein with a toothpick and gently pull from shrimp and dispose of vein. Rinse and pat dry shrimp and place in a shallow bowl or plastic bag. (Optional: Flip shrimp over and using the tip of pairing knife, gently cut along the center where you see a vein, and gently pull and scrape out the smaller vein and dispose it before rinsing shrimp.)

Place the remaining ingredients into a blender and blend until smooth. Pour the marinade over the shrimp and gently toss until coated. Allow to marinate at room temperature for 25-30 minutes.

Preheat a large grill pan over high heat. When hot, working in batches, add shrimp and grill about 2 minutes per side--until shrimp is pink and cooked through. Set aside to serve with soup or enjoy!

My Notes/Results: First off, this chowder is so good! Great green curry flavor, just the right amount of heat--that warmth at the back of the throat--and so rich and creamy, you just want to keep scooping it up. The shrimp are delectable--so fresh and so much flavor--the slightly tangy and salty/savory marinade contrasting with the sweet shrimp. Even if you aren't brave enough to suck on the shrimp head, they are delicious. Just have extra napkins for peeling and enjoying them. I would happily make both recipes again! 

Now let's take a look into the Souper Sundays kitchen: 

Melynda of Scratch Made Food shares a classic soup, saying "This is the Broccoli and Cheddar Soup recipe to keep handy for the colder weather that is slowly coming to every home in your neighborhood! No matter where your neighborhood might be...this soup is easy to make, delicious, and made with pantry ingredients." 

Tina of Squirrel Head Manor made a hearty stew saying, "For the Spooktacular Supper theme at I Heart Cooking Club I made a Donna Hay recipe - Chicken Pancetta and Mushroom Stew. ... For the mushroom haters who visit me I would recommend skipping this recipe as, in my opinion, it's the mushrooms that make this such a great combo and so hearty."

 

 

Thank you Tina and Melynda for joining me this 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.
• Although we are pretty wide on what defines a soup, sandwich or salad, entries that are clearly not in the same family (ie: desserts, meats, random main or side dishes that aren't salads, etc.) are meant for another round up and will be deleted. 

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!