Roasted Vegetable Soup

This soup will warm you and fit the bill for any vegetarians at your dinner table.

ingredients: 
1 medium butternut squash, diced
2 shallots, chopped
1 clove garlic, chopped
3/4 cup cremini or button mushrooms, trimmed and cut in half
1 32 oz box vegetable broth
sea salt and fresh cracked pepper
2 Tbsp extra virgin olive oil
garnish-
1 tbsp plain yogurt mixed with 1/2 lime, juiced
1/2 avocado, sliced

On a sheet pan lined with foil, spread out vegetables and mix with the olive oil, coating as many as you can. Roast in a preheated 400 degree oven for 40 min until lightly browned. In a large soup pot combine the broth and vegetables and warm on medium setting, adding salt and pepper to taste.

With an immersion blender combine and whip the ingredients until smooth. Ladle into bowls and top with a few slices of avocado and 1 tsp of the yogurt.

Butternut Squash Soup with Bacon and Apple

Butternut Squash soup is such a satisfying meal in colder Autumn or Winter months. I love to serve it with hearty croutons and some pumpkin seeds on top.

ingredients:

2 tablespoons extra-virgin olive oil

2 celery stalks, diced

1 onion , diced

1 shallot, minced

4 cups cubed fresh butternut squash

2 stalks fresh thyme

4 cups organic chicken stock

1/2 teaspoon sea or Himalayan salt

1  teaspoon ground black pepper

1 cubed fresh Ginger Gold apple, (or any that is tart/sweet)

1-2  slices Applewood bacon, chopped

Croutons

Pumpkin seeds, plain or toasted

Heat oil in a large Dutch Oven. Add  celery,  shallot, onion and bacon. Cook until vegetables have begun to soften,  3 to 4 minutes. Stir in butternut squash, thyme, apple and salt and pepper. Cook until bacon is crisp and apple and butternut squash are soft, (5 min).  Pour in chicken stock. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Remove thyme stems. Use an immersion blender to purée soup. Or,  let the soup cool for 5 min. and carefully purée in batches in a blender. Serve topped with pumpkin seeds and toasty croutons.If you're feeling a little decadent (and who says that's a bad thing?), you can stir in 3/4 cup half and half or light cream before serving. I just did.

Creamy Broccoli Soup

Creamy Broccoli Soup
There's nothing like a warm bowl of soup in the winter. Although limited (if any) cream is added, this soup is smooth and satisfying.


Makes 4-6 servings


ingredients:


2 heads broccoli, washed and trimmed
32 oz chicken or vegetable stock
2 cloves of garlic, minced
1 medium onion, diced
sea salt and fresh ground pepper
2-3 stalks celery, minced or chopped finely
3 Tbsp olive oil
1.2 cup half and half or light cream


for garnish-
croutons-
1/2 whole grain baguette, cut into cubes
1 tbsp. olive oil
1 tsp garlic powder

plain Greek yogurt
1 Cup shredded cheddar cheese

In a Dutch Oven or large pot, heat olive oil until hot, add celery and onion, sauté for 3-4 minutes until soft. Add garlic and stir until fragrant- 2 minutes. Pour in stock and add broccoli. If stock does not cover broccoli, add a little more stock or water. Cover and bring to boil, simmer until broccoli is tender, about 30-40 minutes. With a hand stick blender, blend until smooth. OR- puree in a blender carefully, and do not fill until full, if necessary you can do this in two batches in blender. Add back to pot and stir in half and half, if desired. Season with sea salt and pepper- about 1 tsp of each.


For croutons- toss the bread cubes with the olive oil, place on a baking sheet and toast in 375 degree oven until browned and crispy, about 30-40 min., turning halfway.
Serve the soup with croutons, cheddar and a dollop of yogurt.

Smoky Chipotle Bean and Pork Soup

This soup was so flavorful, it made it into winter rotation at our house.
Healthy and delicious.


ingredients-
2 smoked pork chops, sliced into 2" pieces
1 can Pinto beans, rinsed and drained
32 oz vegetable stock (I use Racheal Rays), plus 1 cup chicken broth or stock
1/2 cup sundried tomatoes, sliced
1 carrot, peeled and chopped
2 medium onions, chopped
2 cloves garlic, minced
handful baby spinach
1 tsp cumin
1/2 tsp oregano
1/2 tsp cracked black pepper
2 chpotle peppers from a can, plus a little of the sauce, chopped
1 tbsp. olive oil
1 Cup frozen corn, defrosted
Plain Greek Yogurt
Chopped cilantro
Tortilla Chip strips



Saute onion, garlic and carrot in olive oil in a Dutch Oven. Add cumin, orgegano and sliced pork and brown for a few min. Add stock and broth, beans, corn, tomatoes and bring to a boil. Simmer for 40 min, add spinach for 5 min. Let rest 5 min and serve with chopped cilantro and a dollup of plain Greek Yogurt. serve each bowl with a wedges of lime, adds a little brightness and zest. Pass the tortilla chips and crush them in the soup.

SO Good Veggie Soup

I made this on a Saturday and luckily it makes enough for quite a few lunches. To make it Paleo- omit the beans. Good stuff for cold and flu season, too.

Ingredients-

1 carton Rachel Ray's Vegetable stock
1 medium onion, chopped
1/2 head cabbage, chopped
3 carrots, chopped
3 parsnips, chopped
1 sweet potato, peeled and chopped into small chunks, about 1 inch
1/2 tsp each- coriander, lemon pepper, dill, smoked paprika, and flakes
2 cloves garlic, minced
1-1 inch piece of ginger, peeled and grated
1 can cannelinni beans, rinsed and drained
1 can cherry tomatoes with juice (or use a can of diced tomatoes)
3 stalks celery, chopped
1 tbsp. olive oil
1/2 tsp salt
1 tsp black pepper

in a Dutch Oven heat the olive and saute the onions, carrots, parsnips and sweet potatoes until soft, about 5-7 min. Add in cabbage, spices  and garlic, stir and saute another 5 min. Add tomatoes and broth, salt, pepper. Bring to a boil and lower to simmer for 40-50 min, until veggies are all soft. Add in cannellini beans and simmer another 30 min.

Chicken Corn Enchilada Soup

This soup adds all the ingredients of a delicious enchilada, in one pot. 1 lb	Boneless, skinless chicken thighs
1 Tbsp	Olive Oil
1	Medium Onion, diced
2 cloves	Garlic, minced
1	(14 Oz) Can White Cannellini Beans, rinsed and drained
1	(15.5 Oz) Can Black Beans, rinsed and drained
2	Ears Fresh Corn Off The Husk, or 1 cup defrosted frozen
1 cup	Green Chili/tomatilla Sauce*, enchilada sauce
½	Minced Jalapeno
1× 32 oz	Carton Chicken Broth
½ tsp	Salt
½ tsp	Pepper
1 tsp	Cumin
1 can	(14 Oz) Diced Tomatoes With Juice
	Handful Chopped Cilantro, chopped Heat olive oil in a Dutch Oven and add chicken. Brown on both sides, about 3-4 min per side. Season with salt and pepper. Add in onions, jalapeno and garlic, stir until soft, about 4 min. Add corn, beans, broth, tomatoes, and cumin. Bring to a boil and lower to simmer for 40 min until chicken is falling apart. Stir in chilis and enchilada sauce, simmer for additional 5 min. Serve with torilla chips. top with chopped cilantro, a squeeze of lime and a dollop of sour cream. Helpful Tips: * I used a pouch of Rick Blayless' Green Enchilada Sauce. You can also used a can of enchilada sauce. The cannellini beans mostly fall apart thickening the soup a bit and give it a velvety texture. You can make this Vegetarian by leaving out the chicken and switching the chicken broth to vegetable broth. I also like to add spinach when I leave out the spinach- add 2 cups fresh baby spinach to the last 10 min of cooking. (Or use a package of thawed and drained frozen spinach). Enjoy!

Yellow Split Pea Soup

I love making a hearty soup when its snowing. This version is even better with a leftover ham bone. If you don't have one, the vegetarian version will be just as good.

Ingredients:

2 Tbsp xtra virgin olive oil
2 carrots, chopped
2 celery, chopped
2 onions, chopped
2 cloves garlic, chopped

1 ham bone
1 qt Rachael Rays low sodium chicken stock in a box
2 cups water
bag of dried yellow split peas, rinse and soak covered with water for 1 hour and drain, if needed
1 can butter beans, rinsed and drained
3 handfuls baby organic spinach
1 tbsp racheal rays seafood seasoning, (if you cant find it you can add whats in it- about 1/4 tsp each- cracked black pepper, onion powder, lemon peel or rind, smoked paprika, celery seed,

1-2 tsp sea salt
2-3 tsp cracked black pepper
1 tsp cumin
1/2 tsp turmeric

Heat olive oil in dutch oven and saute onion, carrots and celery for 3 min. Add garlic for another 2 min. Lay ham bone on top and add peas and beans. Cover with the chicken stock and water. Add seasonings and stir. Bring to a boil and turn back down to simmer for 1 hour. Add spinach for another 40 min.

Tom Kha Gai, my version

I found a recipe for this amazing soup on Pinterest, but could not find lemongrass which is a unique flavor and lacking ambition to look further, I made this soup my own way. Tasted pretty good. Someday I will make the orginal version, but for now. enjoy!

Ingredients:

1 1/2 Tbsp Canola Oil
1 1/2 Tbsp red curry paste (Thai)
1 lime, juiced
1 clove garlic, minced or grated
3 cups chicken stock (not broth)
3 cups coconut milk (I used 1 can Goya coconut milk which is semi-solid) and 2 cups cocount milk from a box. (found wiht the packaged milk) or you can use the refrigerated kind sold with the milk)
6 sliced fresh ginger (I remove before serving)
2 Tbsp Fish Sauce
1 chicken breast
1 container fresh mushrooms, washed and sliced
1 carrot, sliced thin
handful snow peas, cut in half
1/2 lb raw shrimp, cleaned and shelled
1/4 cup fresh basil, chopped (or use dried)
handful chopped cilantro for garnish

Heat oil and add curry paste, stirring. Add stock, coconut milk, vegetables, chicken, lime juice, fish sauce and ginger. Season with 1 tsp salt. Bring to simmer and cook until chicken can be pulled apart, about 15-20 min.. Remove chicken and shred, add back to pot. Add shrimp and cook another 4-5 minutes until pink. Remove from heat and add cilantro.

Cabbage and Bean Soup

Ingredients :

1 head of cabbage, chopped
1 onion, chopped
3 cloves garlic, minced
2 tsp olive oil
3 carrots, chopped
1 sprig fresh thyme
6 cups water 1 can canellini beans, rinsed and drained
2 potatoes, peeled and chopped
1 leek, (white parts) rinsed and chopped
2 tbsp tomato paste
salt and pepper to taste

Saute onion, celery, carrots, leek in olive oil. Add garlic and saute a few minutes. Add cabbage and saute 10 min.  Add tomato paste, Thyme and stir. Cover with the  water. Bring to a boil and cook on low simmer for 40 minutes, remove thyme, then add potatoes and beans and cook additional 20 minutes. Season with salt and pepper. Best served with toasted bread, or garlic bread. Can also add ham or bacon, for a smoky flavor. Or add a few handfuls of parmesean cheese.

JUST A HEATHY AND GREAT SOUP

I just made this soup, mainly for my new vegetarian- so she would have a good lunch to eat while Im at work. Also, I used up whatever veggies and beans I had on hand. Its terrific, even for a meat-eater like myself.

ingredients- (feel free to add/sub whatever you have on hand)

All veggies are chopped into same size pieces.

2 stalks celery
2 large carrots
1/2 large white onion
1/2 red onion
3 cloves garlic, minced
1/2 tsp oregano
1/2 tsp hot pepper flakes
1/2 tsp turmeric
1 zuchini
1 can whole tomatoes with juice
1 1/2  cartons Rachel Ray vegetable stock
sea salt and fresh ground pepper to taste
1 Tbsp extra virgin olive oil
1 can chick peas, rinsed and drained
1 can red kidney beans, rinsed and drained
1/2 package frozn spinach
8 oz (half package) whole wheat orzo

Saute the garlic, onions, carrots, celery and zuchini in a preheated Dutch Oven with the olive oil. Add seasonings (not salt and pepper, yet). Add the beans, tomatoes and the frozen spinach. Bring to a boil and reduce to simmer. Simmer for 1 hour until carrots and celery are tender. Add 1 -2 tsp salt and 1 tsp pepper. Then add the orzo and cook additional 10-12 min until cooked. Adjust salt and pepper. I threw in some Buffalo Parmesean in small chuncks right before serving. Any shredded hard cheese would be good, or you can omit, but I think it gives it a buttery cheesy flavor that works.

Minestrone My Way

Its soup season, yes!  I make a lot of soups, and this is great for vegetarians or non....I love it!

ingredients:

4 carrots, peeled and sliced
3 cloves garlic, chopped
2 onions, chopped
3 stalks celery, chopped
2 tbsp xtra virgin olive oil
1 shallot, chopped

2 pkg (32 oz each) Rachel ray's vegetable stock, may need additional stock, also
1 tbsp Cajun seasoning (trust me!)
2 tsp smoked paprika (or use reg)
2 tsp salt, may not need all of it or more, depending on which stock you use. Add after it's cooked
3 tsp cracked black pepper
 2 cups fresh baby spinach leaves
4 fresh basil leaves, chopped
handful chopped fresh parsley
 1 can canellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 tsp garlic powder (not salt)
2 tsp dried oregano
2 cans stewed tomatoes (do not drain)
1 inch piece of Parmesan cheese, chopped, or use 1/2 cup grated
1 cup baby pasta shells (or use dittalini, orzo or other very small pasta shape)

In a large dutch oven heat olive oil and add celery, onion, garlic, carrots and shallots. Stir until soft and fragrant, about 3-4 min. Add spices and stir. Add tomatoes, and 1 1/2 containers of stock and the rest of the ingredients except pasta. Simmer for 1- 1 1/2 hours until carrots are tender. Add more stock if necessary and bring to boil, add salt to taste, then add pasta and cook additional 6 min. Serve with additional grated cheese,

Lentil Mushroom Soup

Ingredients:

1 cup (8 oz container) fresh mushrooms, sliced thick
1 cup fresh spinach leaves
2 carrots, sliced thinly
1 can black beans, rinsed and drained
1 cup brown small lentils, rinsed and drained
1 box (32 oz) Rachel Ray Vegetable stock
1- 2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
2 cloves garlic, smashed or chopped
1 medium onion, chopped
1 tbsp olive oil
1-2 tsp A1 Steak Sauce (or sub Worcestshire sauce)

Heat olive oil in a dutch oven or soup pot. Add onions, saute for 3 min, then add garlic. Saute 2-3 min and add mushrooms and carrots. Saute for 3-4 min then add stock, beans, spinach, spices, . Bring to a boil and reduce to a simmer for 35-40 min until lentils are tender.

Thai Turkey Wild Rice Soup

What cook doesn't love a happy accident? I know I do. That's what happened today. I was all set to make Italian wedding soup tonight, but didn't have enough parm cheese and no orzo. This soup may be one of my best and it's only because I had to improvise.

Ingredients:

2 cloves garlic, smashed, divided into 2 portions
1 large onion, chopped, divided into 2 equal portions
handful fresh basil
handful fresh parsley
2 sliced whole wheat bread, torn
1 egg, beaten
1 pkg ground turkey
2 tsp xtra virgin olive oil, plus 2 more tsp

2 stalks celery, chopped
3 carrots, peeled and chopped
1 bunch bok choy, chopped (try to get a smaller one, more tender)
handful fresh organic spinach
2 32 oz containers college Inn light and fat free broth
1-2 tsp sirachha hot chili sauce (or fresh hot peppers chopped)
(I actually used crushed hot peppers I had in the freezer, it was a good garden yr for them)
3/4 cup wild/brown rice mix. (see pic for the kind I used)
1/2 inch pc of fresh ginger, grated
10-12 grinds of Rachel Ray's 24/7 Everyday Seasoning. (I love this stuff, if you don't have it use salt.pepper and a spice you like)

In mini chopper or food processor, combine 1/2 garlic, 1/2 onion, basil, parsley, bread. Mix. Add in turkey and egg, mix until thoroughly combined. Make mini meatballs about the size of a walnut. In a skillet heat 2 tsp xtra virgin olive oil until hot and add meatballs. Saute until brown on both sides, about 3-4 min.  In Dutch Oven or soup pot add 2 tsp olive oil. When hot add onion, garlic, celery and carrot. Saute until soft, 3-4 min. Add sliced bok choy, 2 min more. Add rice, spinach, ginger and meat balls and cover with the chicken broth. Stir in siraccha and add Seasoning. Bring to a boil and turn down to simmer for 40-45 min until rice is cooked.

Creamy Mushroom Soup

Creamy Mushroom Soup 
Serves 2

Ingredients:
2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of cremini and white button)
1 tbsp olive oil
3 cloves garlic - chopped
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 tsp Worcestershire sauce
1 cup chicken or vegetable stock
1 tbsp flour dissolved in 1 tbsp water
Salt to taste
1/2 cup half and half cream
1/2 cup milk
Dash of nutmeg
Freshly ground black pepper to taste


Method:
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.
5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.
6. Serve hot in your soup bowl. Add freshly ground black pepper. 

CHicken Veggie Soup

■You know those half bags of frozen veggies in your freezer? Put them to use in this delicious soup!


Vegetarians: just change the stock to vegetable and leave out the chicken.

Ingredients:
1 whole 3-5 pound chicken

1 medium white onion, chopped
2 stalks celery, diced
3 carrots, sliced
1 medium zucchini, chopped*
1/2 head cabbage, sliced thin
1 cup frozen Italian beans
1 cup frozen peas
1 cup frozen corn
1 can tomato paste
1 carton chicken stock
water
salt and pepper
2 Tbsp Emeril's Bayou Blast seasoning, or similar
1 tsp oregano

place chicken in a Dutch Oven (or soup pot) and cover with chicken stock. Add celery, onion, carrots, cabbage, and seasonings, dash of pepper and 1 tsp salt. (You can add more later, if necessary). Add water to cover chicken and bring to a boil. Reduce to simmer for 1-1 1/2 hrs. Remove from heat and carefully remove chicken. Shred or cut up chicken and return to pot. Add tomato paste and frozen veggies. Bring back to a boil and then turn down to simmer for 30-45 min.

*Note- notice how small I dice the zucchini? If you have someone in the family who doesn't like it, much, they will barely notice it this way! The cabbage and zucchini almost melt away, so the nutirion is there but not big chunks of it!

This soup does take time to make. If you can, make it on your day off - tastes better the next day anyway!

Spicy Italian Seafood Soup

We like spicy meals but if you don't, you can easily omit the pepper and this soup will be just as delicious.

Serves 4-6
Ingredients:

1 1lb pollack fillet
1/2 lb raw shrimp, deveined and shelled
1/2 cup chopped fennel
2 stalks celery, chopped
1/2 large onion, chopped
3 carrots, chopped
3 small potatoes, chopped
16 oz chicken broth (*1 carton)
1 lg can chopped or whole tomatoes, do not drain
1 tbsp tomato paste
3 cloves garlic chopped very small
1 poblano pepper OR 1 poblano from a can, chopped very small
1 tsp salt and 1 tsp fresh cracked pepper
3 sprigs fresh thyme
1 Tbsp olive oil

Saute' onions, garlic, celery, potatoes, carrots, fennel and thyme in olive oil. until just starting to carmelize (about 6 min). Add tomatoes, paste, salt, pepper and broth and bring to boil. Add whole poblano (minus seeds) or chopped poblano. Lower to simmer for 40 min. When potatoes are just tender, add shrimp and pollack, breaking it into chunks as it cooks. Simmer for 8-10 min. Take out poblano, if using a whole.

Note- You can add 1 tsp hot sauce instead of the poblano if you don't have it on hand.

Chicken and 'Scarole Soup

ingredients:
3 chicken breasts
32 oz chicken broth, (I used organic chk broth in the carton)
3 carrots, chopped
1 onion chopped finely
3 stalks celery, finely chopped

cracked black pepper

1/2 cup thin egg noodles or broken spaghetti
1 bunch escarole, rinsed thoroughly and chopped

Rinse chicken and cover with the chicken broth, adding water if necessary. Add onion, pepper, celery and carrots. Bring to a boil and simmer for 30 min. Take chicken out and let cool for a few min. Remove chicken from bones, discard skin and bones. Shred chicken and set aside.

Return chicken to pot, add noodles and cook 5 min. Add Escarole and cook additional 10 min. You will not need additional salt unless you are using sodium reduced broth. Season to taste.