This soup is so good and healthy!
- 1 quart reduced sodium chicken broth, or vegetable broth
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 clove garlic, chopped
- 5 c broccoli florets
- 3 tbsp sour cream, plus optional more for garnish
- ground black pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
In a stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
Add broccoli and pepper and cook, covered, 10 more minutes.
Add sour cream and puree soup with an immersion blender.
Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
Serves 4 – 6
This is a simple almost vegan soup – use oil instead of butter and it’s vegan. I love the flavor of the spices and the coconut milk!
- 2 tbsp butter or oil
- 1 sweet onion, sliced thin
- 1 1/2 tsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp chili powder
- 1 28 oz can tomatoes
- 1 can light coconut milk
In a stock pot, heat butter or oil over medium heat and melt butter. Add the onion and 1/2 tsp salt. Reduce to medium-low and cook onions until tender, about 15 minutes.
Stir in the spices and cook for 1 minute until fragrant. Stir in tomatoes and 28 oz of water (use the can). Bring to a boil and simmer on medium high for 20 minutes.
Remove from heat. Use an immersion blender to purée the soup. Return to low heat and stir in coconut milk.
Serves 4 – 6.
After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
1 lb mushrooms, sliced thin
3 bunches baby bok choy, chopped
1 lb shrimp, sliced down the middle
1/4 daikon radish, sliced thin
Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown. Stir in 6 cups of water. Then season the liquid with salt and fish sauce.
Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.
Top with scallions and daikon.
Serves 4 – 6.
This soup is perfect for the end of summer / start of fall when the days start to get a little chilly (and a lot rainy here in the PacNW). So fresh and soothing at the same time! If your vegan just use veggie stock!
- 2 lbs heirloom tomatoes, cored and cut into small pieces
- 1 quart chicken stock
- 1 tsp salt
- 1/2 c fresh tarragon, minced
In a large saucepan heat stock, tomatoes and salt. Simmer for 10 minutes. Remove from heat and garnish with tarragon.
25 calories, 1 g fat, 1 G protein
This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.
- 1 tbsp olive oil
- 2 onions, sliced thin
- 2 lb of zuks, rinsed, cut into small pieces
- 1 qt chicken stock
- 1/2 c firmly packed Basil
Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.
Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.
This is so good! It is from Crazy Sexy Kitchen!
- 1 1/2 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp olive oil
- 1 tbsp cayenne pepper
- 1 onion, diced
- 1 1/2 c red lentils
- 4 c vegetable stock
- 1 can lite coconut milk
- 2 tbsp minced ginger
- Salt and pepper to taste
- 2 tbsp lemon zest
- Juice of 2 lemons
- 1/2 bunch cilantro, chopped
- 1 avocado, diced
Toast cumin and coriander I’m a dry pot. Place in a spice grinder and pulse till fine. Add oil to the pot and heat over medium, add the onions and spices and cook until the onions are spot.
Add the lentils, stock, coconut milk, salt and pepper. Bring to a boil, then simmer for 40 – 50 minutes until thick. Remove from heat. Stir in lemon zest, juice and cilantro.
Serve with avocado on top.
This soup is so easy – dump everything in the slow cooker and you are done in 8 hours! I topped with some coconut bacon.
- 1 lb dried green sloppy peas
- 2 carrots, minced
- 1 onion, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp better than bouillon
- 1 bay leaf
Combine all ingredients with 6 c of water in the slow cooker and cook on low for 8 hours.
Remove the bay leaf and run an immersion blender in the pot to purée it a bit.