Tag Archives: soup

Avocado Soup

green food

Ingredients

  • 1 avocado
  • 1 c. sour cream
  • 1 c. cold water
  • 3/4 c. salsa verde
  • 1/4 c. packed fresh cilantro leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper Roasted salted pumpkin seeds
  • Powered by Chicory

Directions

  1. In blender, puree avocado, sour cream, water, salsa verde, 1/4 cup packed fresh cilantro leaves, salt, and pepper until smooth.
  2. Cover; refrigerate until cold. Divide among 4 bowls; sprinkle with roasted, salted pumpkin seeds and cilantro.

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Keto Tomato Soup

KETO TOMATO SOUP FROM SCRATCH RECIPE INGREDIENTS

  • 1 tablespoon oil of choice
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 4-5 cups chopped tomatoes, fresh or canned
  • 2 tablespoons tomato paste
  • 6 cups broth of choice
  • Salt and pepper, to taste
  • Basil, optional

KETO TOMATO SOUP FROM SCRATCH RECIPE INSTRUCTIONS

  1. Place the oil in the Instant Pot on the Saute setting.
  2. Add the onion once the oil is hot and saute two minutes, then add the garlic for one minute.
  3. Turn off the saute setting and add in all other ingredients.
  4. Secure the lid and select the stew/soup setting for 10 minutes.
  5. Natural release.
  6. Puree the soup in batches after it’s done in the instant pot – or use an immersion blender.

Source…Pinterest

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Broccoli Cheese Soup, Weight Watchers

WEIGHT WATCHERS BROCCOLI CHEESE SOUP
Only 2 points per cup!!!

INGREDIENTS:
3 (14 1/2 ounce) cans chicken broth
2 (1 lb) bags frozen broccoli
1 (10 1/2 ounce) can rotel brand tomatoes and green chilies
10 ounces Velveeta reduced fat cheese

DIRECTIONS:
1 Mix chicken broth, frozen broccoli and tomatoes and chilies together.
2 Simmer for 25 minutes or until veggies are tender.
3 Cube Velveeta and put into soup pot.
4 Simmer just until cheese is melted.
5 This recipe freezes and refrigerates well.

Courtesy http://www.food .com

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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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