by Heather | Jul 10, 2019 | challenges, cooking, gluten free, recipe
(Serves
6)
2 tbsp avocado
or olive oil
1 small onion,
chopped
2 garlic cloves,
chopped
1 pound
spinach, washed and chopped
4 cups low-salt
chicken broth or bone broth
1 (15 oz.) can
white beans, drained & rinsed
Sea salt
Freshly ground
black pepper
(optional:
crumbled goat cheese)
In a large pot
over medium heat, heat 2 tbsp of the oil. Add the onion and saute until
translucent, about 5 minutes.
Add garlic and
saute for about 15-30 seconds before stirring in the chopped spinach. Saute
until wilted, about 2 minutes. Add the broth and beans and cover to simmer
about 5 minutes, until the beans are heated.
Ladle into soup bowls and add optional 2 tbsp of crumbled goat cheese.
by Heather | Mar 5, 2019 | cooking, recipe, sweet
This colorful soup is packed with good-for-you ingredients … and it tastes amazing!
Thai Sweet Potato and Carrot Soup
1 tablespoon coconut oil
1 cup diced onion
2 cloves grated garlic
2 tablespoons curry paste
1-2 teaspoons sriracha or other hot sauce (the more, the spicier!)
3 peeled and diced sweet potatoes
2 cups peeled and diced carrots
3 cups low-salt vegetable or chicken broth
Salt and pepper to taste
1 cup light coconut milk
½ cup pepitas (pumpkin seeds)
Optional: Lime wedge and goat cheese
Heat the oil in a large soup pot over medium-high heat. Add the onion and saute for 3 to 4 minutes before adding the garlic, ginger, curry paste and hot sauce. Saute for another couple minutes.
Add the sweet potatoes and carrots, seasoning well with salt and pepper. Mix together well so the vegetables are well-coated and then pour in the broth.
Bring the mixture to a boil, before reducing to low. Simmer for 25 minutes or until the veggies are tender.
Remove from the heat, and carefully use an immersion/stick blender to puree the soup. You also can use a high-speed blender to puree the soup in batches, being careful to avoid backsplash.
Return to the pot and stir in the coconut milk, and add salt and pepper to taste.
Serve the soup topped with an optional lime wedge and sprinkling of pumpkin seeds. This also tastes great with a little goat cheese stirred in.
by Heather | Jan 14, 2019 | cooking, general health, gluten free, protein, recipe, vegan, vegetarian
This is a favorite comfort food soup! It’s a classic lentil soup: It’s warm, hearty and filling … and it’s even better the second day.
Hearty Lentil Soup
2 tbsp avocado or olive oil
2 onions, diced
1 carrot, chopped
½ tsp dried thyme
½ tsp dried marjoram
4 1/2 cups of vegetable or chicken stock
1 cup lentils (rinsed and drained)
1 pinch salt
¼ cup fresh parsley
1 28-ounce can tomatoes
Optional: crumbled goat cheese (leave out for vegan option)
Heat the oil in a large soup pot and sauté the onions and carrot for 3 to 5 minutes, until they are softened. Add dried herbs and sauté 1 minute.
Add stock, lentils, salt, parsley, and tomatoes and cook, covered, until lentils are tender, about 45 minutes.
When it’s done, place in bowls and serve.
Optional: when serving, put 2 tablespoons of goat each in each bowl before adding the soup for a creamier version.
by Heather | Jan 6, 2019 | cooking, gluten free, greens, meat, paleo, protein, recipe, whole 30
Zuppa Toscana
recipe slightly modified from 40Aprons
Ingredients:
4 slices organic, uncured bacon , cut into about 1/2″ pieces
1 pound Italian sausage , made from below recipe
1/2 teaspoons crushed red pepper flakes
16 ounce organic potatoes, I used small bite sized potatoes cut in half
1 medium white or yellow onion , diced
2 tablespoons garlic , minced, about 4 cloves
4 cups organic chicken stock
4 cups chopped kale
1 can coconut milk
Salt and pepper , to taste
Homemade Italian Sausage
1 pound organic ground pork or turkey (I used turkey)
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon fresh chopped parsley or 2 teaspoons dried
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon red pepper flakes
1/4 teaspoon ground fennel seed optional (I didn’t have this, delicious without)
pinch dried oregano
pinch dried thyme
Instructions
If making Italian sausage: combine all ingredients in a bowl and mix well. Alternately, combine all ingredients in saucepan and stir well when browning.
In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened. Add salt and pepper to taste.
by Heather | Dec 10, 2018 | cooking, gluten free, meat, paleo, protein, recipe
Chorizo and Pumpkin Soup!
Ingredients:
• 1 tbsp. olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp. dried marjoram
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 2 x 15oz cans pumpkin puree
• 3 cups chicken broth
• 1/2 lb. fresh ground chorzio sausage
• Salt and black pepper to taste
• Fresh cilantro to garnish, chopped
Directions:
1. Warm the olive oil in a large Dutch oven on medium heat for about one minute. Sauté the onion for about 6 minutes until it’s translucent.
2. Add the garlic and other spices, and sauté for about 30 seconds.
3. Add the pumpkin and chicken broth. Stir to combine.
4. Raise the heat, bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes. 3.
5. Meanwhile, sauté chorizo in a separate pan over medium heat until completely cooked (about 5 minutes) and set aside.
6. After 20 minutes, blend the soup until it’s completely smooth and then return to the pot. 7. Stir 90% of the chorizo. Season to taste.
8. Plate and garnish with leftover chorizo and cilantro. Enjoy!
