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Sicilian SlowCooker Chicken Soup

https://myincrediblerecipes.com/sicilian-chicken-soup/

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Vegan Cream of Broccoli Soup

Vegan Cream of Broccoli Soup
https://www.tasteofhome.com/recipes/vegan-cream-of-broccoli-soup/

Ingredients

  • 3 medium onions, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons canola oil
  • 4 cups plus 1/2 cup vegetable broth
  • 4 medium russet potatoes, peeled and cubed (about 4 cups)
  • 6 cups chopped fresh broccoli (about 3 small heads)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large saucepan, saute onions and celery in oil until tender. Add 4 cups broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • Cool slightly. In a blender, process soup in batches until smooth. Return to pan; add the remaining broth and bring to a boil. Add broccoli. Reduce heat; simmer, uncovered, 8-10 minutes or until broccoli is tender.
Nutrition Facts

1 cup: 142 calories, 4g fat (0 saturated fat), 0 cholesterol, 409mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat. Originally published as Vegan Cream of Broccoli Soup in Fast Track 2019

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Mushroom Soup

Overhead shot of bowl of best ever mushroom soup with a wooden handled spoon in the bowl on the left side of the bowl. Fresh mushrooms and thyme leaves surround the bowl and there is a grey striped napkin to the left of the bowl
https://bitesofwellness.com/best-ever-mushroom-soup/

Best Ever Mushroom Soup

This is the best ever mushroom soup! This creamy mushroom soup is easy to make, low carb, dairy free, vegan, paleo and Whole30 friendly. Ready in about 30 minutes this recipe will soon become your go-to soup recipe4.96 from 96 votes Print Pin RateCourse: SoupCuisine: AmericanKeyword: creamy soup, mushroom soupPrep Time: 10 minutesCook Time: 30 minutesTotal Time: 40 minutesServings: 2Calories: 116kcal

Ingredients

  • 1 large white onion diced
  • 1 package white button mushrooms 10 oz sliced
  • 1 package baby portobello mushrooms10 oz sliced
  • 10 stalks fresh thyme leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour or arrowroot or cornstarch
  • 1 cup dairy free milk unsweetened
  • 1 dried bay leaf
  • 1/2 tbs. liquid aminos coconut aminos for paleo or Whole30
  • 1/2 tsp. salt
  • freshly ground pepper
  • 1/2 tsp. garlic powder optional

Instructions

  • In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  • Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  • Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  • You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  • Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  • Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  • Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.

Notes

This soup is amazing the next day as well and can easily be doubled or tripled.To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it’s hot). To thicken the soup even more, you can add a can of drained white beans or boiled potatoes. A mixture of cremini (baby portobello) and white button mushrooms are best. However you can use all cremini or all white button mushrooms if you need to.If you don’t have fresh thyme, you can use 1 teaspoon of dried thyme.Dairy free milks that this works well with include: unsweetened almond milk, coconut milk, cashew milk or oat milk.Substitutes for tapioca starch include arrowroot powder or cornstarch.

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Sodium: 804mg | Potassium: 766mg | Fiber: 3g | Sugar: 7g | Vitamin A: 875IU | Vitamin C: 6.4mg | Calcium: 243mg | Iron: 1.3mg

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Slow Cooker Spinach Bean Soup

Slow-Cooker Spinach Bean Soup

Ingredients

  • 1 pound dried navy beans
  • 2 cartons (32 ounces each) chicken broth
  • 2 cups water
  • 1 smoked turkey wing (about 7 ounces)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups chopped fresh spinach (about 8 ounces)
  • 1 large sweet red pepper, chopped
  • 1/2 teaspoon kosher salt
  • Grated Parmesan cheese, optional

Directions

  • Rinse and sort beans; soak according to package directions.
  • In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
  • Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein. Originally published as Signature slow cook Navy Bean Soup w/ Smoke Turkey in Taste of Home Christmas Annual 2019

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Healing Breakfast Soup

Healing Breakfast Soup

Healing Breakfast Soup
https://www.egglandsbest.com/recipe/healing-breakfast-soup/

Prep Time
2 min Cook Time
6 min Yield
1 serving Recipe by: Physical Kitchness

This bowl of soup is backed with vitamins, minerals, and anti-inflammatory spices!

Ingredients

  • 1 cup chicken bone broth
  •  2 teaspoons full-fat coconut milk
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon cinnamon
  • Dash of cayenne *optional
  • 2 Eggland’s Best eggs (large)

Nutrition

Serving Size1 Calories178 Fat8.5 g   Saturated Fat2.5 g Cholesterol351 mg Sodium512 mg Carbohydrates2 g Protein22 g Preparation

Heat broth, coconut milk, turmeric, ginger, cinnamon, and cayenne over medium-high heat until you reach a simmer.

Whisk well to incorporate all the spices. Turn heat to low as you make the soft boiled eggs

Fill a small pot with water and bring to a boil. Gently submerge two eggs into the boiling water for 5 minutes for extra runny yolks, 6 minutes for slightly gummier yolks.

*note, adding a dash of baking soda to the water will help the eggs peel easier

Remove the eggs from the boiling water and submerge into cold water. Gently peel each egg, then cut in half and place into the soup, yolk side up

Garnish with fresh chives if desired Filed Under: Breakfast and Brunch, Main Course, Low Fat, Gluten Free, Paleo, Whole 30

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Carrot and Parsnip Soup

Carrot & Parsnip Soup

What You Need

8 servings

6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil, divided

1 onion, chopped

3 carrots, peeled, chopped

3 parsnips, peeled, chopped

3-1/2 cups water

3 cups fat-free reduced-sodium chicken broth

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

Let’s Make It

1- Heat 1/4 cup dressing in large saucepan on medium heat. Add onions; cook 4 to 6 min. or until crisp-tender, stirring frequently. Add carrots and parsnips; cook and stir 8 to 10 min. or until parsnips are lightly browned.

2- Stir in water and broth; cover. Simmer on medium-low heat 40 to 45 min. or until vegetables are softened, stirring occasionally. Remove from heat. Uncover. Cool 15 min.

3 -Process soup, in batches, in a food processor or blender until smooth. Return to saucepan; cook on low heat 5 min. or until heated through, stirring frequently. Add cream cheese spread and remaining dressing; cook and stir 5 min. or until cream cheese is melted and soup is well blended.

Kitchen Tips

-Tip 1 How to Store Leftovers Cool soup. Refrigerate up to 3 days. Reheat just before serving. For longer storage, freeze up to 4 months. Thaw in the refrigerator overnight before reheating.

-Tip 2 Keeping it Safe If using a blender to puree the soup, cover the filled blender with lid, then a clean dish towel to prevent any hot soup from leaking from the top as the mixture is blended.

Nutrition

Calories 110 % Daily Value*

Total Fat 6g 8%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 20mg 7%

Sodium 380mg 17%

Total Carbohydrates 12g 4%

Dietary Fibers 3g 11%

Sugars 6g 12%

Protein 2g 4%

Vitamin A 120%

Vitamin C 4%

Calcium 4%

Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

servings Make 8 servings, 1 cup each.

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.

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