Tag archives for Soup Recipe

Curried Cauliflower Soup | #Homemade

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Kitchen Essentials
Immersion Blender

Homemade Soup Recipes
Slow Cooker Recipes
Homemade Broth Recipes
#Meatless Monday Recipes

Frequently Used & Favorite Items

Curried Cauliflower
1 cauliflower head, cut into florets
3 carrots, diced
1 onion, finely diced
3 garlic cloves, minced
1 tsp ginger, freshly grated
2 tbsp curry powder
6 cups vegetable broth
1 can coconut milk
Oil
Salt and pepper to taste
¼ cup coconut yogurt to serve
Cilantro for garnish

On a parchment lined baking sheet, toss cauliflower and carrots with oil, salt & pepper and curry powder. Bake at 425ºF for 15-20 minutes, or until golden and tender. In a large Dutch oven over medium-high heat, add oil. Add onions and cook until softened. Add garlic and ginger and cook until fragrant. Add roasted cauliflower and carrots and cover with coconut milk and broth. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes, or until vegetables have completely softened. Remove from heat and use an immersion blender to purée soup until smooth. Season with salt and pepper to taste.
Enjoy!

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5 Healthy Soup Cups | Back-to-School 2017


**BRAND NEW Back-to-School eBook | 35 Lunch Bowls Available HERE**
**3 eBook Back-to-School Bundle Available HERE**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes
Frequently Used & Favorite Items

Chicken Base
Veggie Base
Miso Base

Chicken and Cauliflower Rice Soup
1-2 tsp vegetable or chicken base
½ cup chicken, cooked and shredded
½ cup spinach, chopped
½ cup cauliflower rice
¼ cup frozen peas and carrots
1 tsp dill, chopped

Tortellini Soup
1-2 tsp vegetable or chicken base
1 tbsp tomato sauce
½ cup kale, chopped
1 cup fresh tortellini
1 tsp parsley, chopped
1 tsp basil, chopped
Red pepper flakes to taste

Shiitake Miso Soup
1 tbsp miso paste
1 tsp chicken or vegetable base (optional)
½ cup vermicelli noodles
¼ cup broccoli, finely chopped
¼ cup carrots, shredded
⅛ cup water chestnuts, sliced
½ cup shiitake mushrooms, sliced
½ tsp ginger, freshly grated
1 tbsp green onion, sliced

Black Bean and Corn Soup
1-2 tsp chicken or vegetable base
1 tbsp salsa
¼ cup canned black beans, rinsed and drained
½ cup chicken, cooked and shredded
¼ cup corn kernels
1 tsp cilantro, chopped

Pesto Chicken
1-2 tsp chicken or vegetable base
2 tsp pesto
½ cup chicken
1 cup zucchini noodles
¼ cup roasted red pepper, diced

*SOME links provided above are affiliate links

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Homemade Chicken and Corn Soup

 

Chicken & Corn Soup

4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped

In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger.  Bring mixture to a simmer over medium heat. Cook for 10 minutes.  Stir in cornstarch mixture until soup begins to thicken.  Pour in beaten eggs swirling the soup with chopstick to create ribbons.  Stir in green onion.

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Philly Cheesesteak Stew Recipe!

Philly Cheesesteak Stew

1 tbsp oil
1lb stewing beef, cut into ½” inch cubes
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or mushroom broth
1 tbsp Worcestershire sauce
1 tsp hot sauce
salt and pepper
1 cup croutons or dried baguette
4 slices provolone cheese

In a large soup pot or Dutch oven heat oil over medium-high heat.  Add beef and cook, stirring often, until it is browned on all sides. Using a slotted spoon, transfer beef to a bowl and set aside. In the same pot add onion, green bell pepper and mushrooms.  Cook for 5-7 minutes or until they are softened.  Add garlic and cook for another 30 seconds.  Add flour and cook for an additional minute stirring constantly.  Add the cooked beef, beef broth, Worcestershire and hot sauce and bring mixture to a simmer. Reduce heat to medium and cook for 10 minutes.  Turn the broiler on high.  Ladle stew into heat safe bowls and top with croutons and provolone cheese.  Broil for 2-3 minutes or until cheese is melted and bubbly.

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Chicken Pot Pie Soup with Pie Crust Crackers

This video and post were made in collaboration with Frigidaire.

Chicken Pot Pie Soup with Pie Crust Crackers
Serves: 6
Preparation Time: 35 minutes

For the soup:
1 tbsp butter
1 yellow onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
2 cloves garlic
¼ cup flour
2 cups chicken, cooked and shredded
2 potatoes, peeled and finely diced
3 cups chicken broth
2 cups milk
1 sprig fresh thyme
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen

For the crackers:
1 store-bought pie crust, chilled
1 egg, beaten
½ tsp onion powder
½ dried thyme
salt and pepper

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. Add garlic and cook for another 30 seconds. Add flour, stir well and cook for another 30 seconds. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.
In the meantime, preheat oven to 400°F. Using a small cookie cutter or drinking glass to cut store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt and pepper. Bake for 8-10 minutes or until they become golden and crisp.
After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste and serve with crackers.

 

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