Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts

Wednesday, January 26, 2011

Broccoli Turkey Turnip Soup

Broccoli Turkey Turnip soup with grated
raw cheddar cheese and "black dust" black pepper!

Creating the post title for this post really made me laugh. Broccoli turkey turnip soup! It has such a happy go-lucky feeling to it doesn't it? If you are looking for an easy broccoli veggie soup, this recipe is for you. Some would call it "detox New Years soup" (have you noticed those recipes popping up everywhere?) but I would make this soup any time of year, detox or not. Plus, if you eat real food as I do, you don't have to detox!

This recipe was inspired by Elana's recent Broccoli Soup. Her basic recipe sounded fantastic, and as I started to make her recipe, the whole operation kind of went in a different direction and now I have something quite a bit different to share! I added homemade chicken stock, turnips and ground turkey to the recipe. I love the addition of the chicken stock, since the warmth and nourishment of the broth really promote excellent digestion and a happy stomach.

 Another great thing about this recipe is that the soup has no added fat, except the tiny amount of olive oil at the beginning. I did this intentionally to make it light. Fat is necessary for every meal, so depending what you are in the mood for, stir in a glob of coconut oil to boost your coconut oil consumption, stir in a tablespoon of butter, or grate any desired type of cheese on top. Fresh raw cream or coconut milk would also be a great addition to make the soup have an even more creamy consistency. I added the turnips for this reason, creamy whiteness without the cream! The recipe is very basic and easy to customize to your liking. It is also grain-free and low calorie!


Broccoli Turkey Turnip Soup
     serves many, with leftovers for the freezer

1 large heads organic broccoli
1 bag of turnips
water as needed
2 Tbsp olive oil or real butter
1/3 one large vadalia onion
4-6 cups homemade chicken or turkey stock
1-2 lb ground turkey
spices: sea salt, black pepper, nutmeg, garlic powder, kelp flakes

To make your soup:
1. Sautee onions in butter or olive oil until browned, add broccoli and some water and steam until soft.
2. In a separate pot, boil turnips until soft. Strain off water and keep in pot. Add chicken stock and bring to a simmer.
3. In the same broccoli sautee pan, brown ground turkey until cooked through.
4. Pour the broccoli mixture into the turnip pot and puree with a hand blender, or transfer by small batches to a blender. Blend/puree until smooth. Finally, transfer (do not drain) turkey to the pot.
4. Add spices and let simmer for 15 minutes.
5. Serve with lots of black pepper and grated raw cheddar cheese!


This recipe is very versatile since lots of other ingredients and mix-ins can be easily added. I like it just the way it is. I was in an adventurous food-mood one night and to the leftovers I added some frozen crinkle cut carrots and frozen blueberries! Weird combination but it was very good! Maybe I was craving some blueberries :)

It's definitely freezing up here in the North East. This soup will keep you warm at either breakfast, lunch or dinner!

Friday, October 22, 2010

Orange Vegetable Soup with Chicken


Oh my goodness! Remember my Red Vegetable soup? Well, this is a similar version of that but with some fall flair and flavor. I used pumpkin!! I am so glad that pumpkin is now on the shelves, since I have been known to eat it out of a can for dinner. But when I make something like this, I don't have to do that. The symphony of vegetables and fall spices (cinnamon) really comes together in this soup. It is so filling and nourishing, but surprisingly light on calories.

Real food soup. Real foodies rejoice!

Both soups look orange, so don't be confused even though I named one soup 'red' and another 'orange.'

Orange Vegetable Soup

1 bag organic baby carrots or half bag large carrots
2 small golden sweet potatoes or yams
2 large red peppers
1 - 29 oz can Libby's pumpkin
4 cups chicken stock (I used Pacific brand)
1 - 10 oz can of dark/white chicken
kelp flakes
cinnamon
black pepper
garlic powder

Yes it's that easy.

To make your soup:
1) Throw all the veggies, minus the pumpkin, with the chicken stock into your favorite crock-pot. Simmer on high until vegetables are soft. Puree with hand blender.
2) Add in pumpkin and spices, blend again.
3) Add chicken and stir.
4) Simmer until all warm and bubbly and you're ready to eat!
5) Serve piping hot with some real grassfed butter on top and enjoy.

Of course, if you have either real homemade chicken stock, roasted chicken and real pumpkin, then go ahead and use that. Being at college I have to use what I can, and sometimes canned is a good option! If you can eat wheat, why not serve in a homemade sourdough bread bowl or with some toasted cinnamon pita chips? This soup is a good option for dipping! In the past I made roast chicken, and dipped the chicken meat into the soup before putting it in my mouth. So delicious!

Color contrasts of fall!

Lastly, a word of caution. If you have a plastic hand blender please exercise common sense. I actually ended up melting my hand blenders puree attachment a bit by not being particularly careful about watching out for the sides and bottoms of the crockpot which are scalding hot! In other words, don't be like me and melt your kitchen appliances. The thing is still useable though, thankfully, and I won't have to repurchase one. And also, (more embarassment) I also scratched the bottom of my crock-pot. Poor Cleo now has some battle scars, and from his very first soup!


We all need a good nourishing fall soup. Try it out and let me know what you think!

Friday, June 18, 2010

Red Vegetable Soup




Waiting to share this recipe with you has been agonizing! The original post was actually created on April 8th! I did not have lots of time over the school year, and so I am finally posting up this wonderful dish. This recipe is probably one of the simplest dishes I have ever made, and yet it is extremely flavorful. It stands as one of my most favorite meals I have ever had. I love this soup! I know you will too.

I created the recipe when on vacation in La Jolla over spring break. It was an instant hit in our family. I vowed to make it went I returned home, I did, and it was just as tasty as before! I made up a ginormous batch last week and had it with extra pulled roast chicken for dinner each night before my early morning bakery shifts. It was nice and easy on the tummy, satisfying and so delicious. [Notice the yummy crispy roasted chicken skin in the picture.]


Roasted Chicken and Roasted Red Vegetable Soup

3 large sweet potatoes, washed and quartered
2 large red peppers, washed, seeded and halved
3/4 large vidalia onion, peeled and quartered
1 bag of organic carrots, cut off ends and washed

1 small fresh chicken
4 cups chicken stock
olive oil as needed
real butter as needed
salt
pepper

To make your soup:
1. Open chicken from bag, rinse well with warm water. Take out the giblets/organs and set aside.
2. In a large roasting pan (for oven), place chicken in the center and cut up veggies around the chicken on the sides.
3. Sprinkle the chicken liberally with salt and pepper. Pour olive oil over the top and rub into the chicken, top and bottom.
4. Arrange the red peppers so that they have the skins down and the insides facing up, making a cup shape. Place the rinsed giblets inside.
5. Drizzle veggies with olive oil, and sprinkle with salt and pepper.
6. Bake uncovered at 350 for 30 minutes, then add about a cup or more of chicken stock and cover, roasting until vegetable are tender and chicken juices run clear.
7. Remove pan from the oven, let the chicken rest in a separate dish lightly covered with foil for about 10 minutes as you prepare the soup.
8. On the stove top, bring remaining chicken stock up to a simmer on medium heat. Take the cooked vegetables and place into a food processor, blender or Vitamix and process in batches until totally pureed. [You can also place all the cooked vegetables right into the pot with the stock and use a hand blender, I think this method works best.] Add 2-4 Tbsp of butter, and salt and pepper to taste to the soup and simmer until ready to serve.
9. Uncover the chicken and break it down, separating the wings, thighs and cutting off the breast meat. Save the bones for making stock later and remove as much of the meat and fat from the bones as possible. Be frugal!
10. Serve the soup in bowls, with chicken on the side. Or if you prefer, you can shred the chicken further and stir it into the soup.


This picture is from our stay in La Jolla. I served the soup and chicken with roasted spaghetti squash and some local gluten free cornbread. I was more than satisfied, however, with just soup and chicken.

Be sure to serve this soup with lots of real butter, because the good fats in the butter help you absorb all of the nutrients from the vegetables, like fat soluble vitamin A.

One final note: This is a thick, pureed soup. For a thinner consistency, add more chicken stock, water or raw cream.

-Update 2/23/10-
Here are the most recent photos of the version I made when I was at home.

Friday, March 26, 2010

Thai Coconut Fish Sticks with Soup

This lovely dish was inspired by Ali from Whole Life Nutrition Kitchen. You can find the recipe here. I took a big step over winter break and bought some fish at Whole Foods to experiment with. I am rather new to cooking fish, but after reading Nourishing Traditions and all of the health literature I constantly immerse myself in, I have come to the conclusion that our family does not eat enough fish! Well, I knew that for a long time, but this is the first time I've actually done something about it! This was one baby step in the right direction-- we need to have fish in our diets! The tough part is getting my Mom to continue when I am at school (she is a great cook, but not as adventurous as I am), while also convincing my Dad and brother G that fish besides canned tuna really is delicious!

I happened to think that this recipe was a total success, but the boys did not agree with me so much. They are so new to the idea of fish - even fish sticks was too radical for them! It will take a lot of tries (and probably several different recipes) before they get used to eating more fish. They did conclude that the coconut topping would great on chicken. Hmph, fish is just chicken of the sea, right? My mom and I really loved the dish, however, and will definitely be making it again. I especially liked it because I had an excuse to dip them in some ketchup, of which I am a huge fan!

My Dad would like you to know that this was his plate that I photographed. I had already demolished the good presentation on mine. His plate featured rice with sauce on top. But I opted for no nice and instead had a bed of spinach with a bowl of soup on the side!

Coconut Thai fish sticks
and
Spicy Coconut Thai sauce/soup

Fish sticks
2 wild-caught yellowfin tuna steaks, cut into thick strips
2 wild-caught swordfish steaks, cut into thick strips
^or use 4 fish steaks of choice
organic coconut oil, as needed - for frying
1 cup shredded organic coconut
1/4 cup water
2 Tbsp arrowroot powder
1 tsp Thai Kitchen green curry paste
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp sea salt
1/2 tsp black pepper

Sauce or soup
1 can organic coconut milk, not lite
1 stick REAL butter - will probably reduce next time
4 cups organic chicken stock/broth - I use Imagine or Pacific brand (make sure there is no MSG!)
*Spices to taste: tumeric, black pepper, sea salt, cayenne pepper

To make your fish sticks and dipping sauce or side soup:
1. Take your fish steaks from the package, rinse them in cold water and cut them into desired shapes. I did sticks, but quarter sized square "bites" would be a fun option as well!
2. In a large bowl, mix arrowroot and water, whisking well an adding spices.
3. In a small bowl, add coconut.
4. Heat up a skillet (do not use non-stick - you need to hear the sizzle!) on medium-high heat, and place about 2 Tbsp of coconut oil in to start with.
5. Making an assembly line, take prepared fish and dunk thoroughly in arrowroot/spice liquid, and then into the coconut, being sure to coat all sides of the fish. Don't worry if the arrowroot begins to "fall out" of the liquid. Just give it a whisk and continue to dunk. It will not stay suspended unless you heat it - which I did not do.
6. Place the fish in the skillet and cook until half of the fish is cooked through and has browned slightly on one side, then flip to finish cooking on the other side. Continue in batches until all the fish is done. Keep the ones that are done warm in the oven.
7. While the fish is frying, assemble the ingredients for the soup. Bring chicken stock to a boil and add butter, coconut milk and spices and turn to a low simmer, being sure to stir frequently, until the fish is done.
8. Serve your fish sticks with ketchup, garnished with some fresh parsley or cilantro. Place the fish on top of a bed of rice or greens, and ladel the soup as a sauce on top or serve it in bowls on the side. I also served oven roasted carrots with this recipe. Enjoy!

*I am sorry that I don't have exact measurements here. I found the recipe waiting to be blogged in my saved posts list and I do not remember the actual amounts I once used. As a rule, when adding spices, go light. Add each spice one at a time and adjust at each addition accordingly. Spicing dishes does not have to be scary! Once you try it a couple of times, you get used to how much of a certain spice suits your taste. If you are not used to spicing dishes from scratch (like my Mom) all you have to do is practice. Go slow and enjoy the excitement!

Saturday, October 24, 2009

Three Bean Chili


Fall is just around the corner. Well, actually I think it has officially begun. This comes as kind of a shock, since Southern California has virtually no fall, or at least a fall season that could appreciably be called "Fall." Coming from New England, I have come to enjoy and love my falls. Autumn is easily my most favorite time of year besides summer and Christmas. The colors on the leaves, the pumpkin, the apple cider, the warmth of spices and the cold rush of an October breeze, the crunch of the leaves under your feet and the fields upon fields of apples and pumpkins just waiting to be picked...

Ahh, I reminisce. I miss my New England falls. But I cannot complain, because now in this new "world" I get nearly 365 days worth of sunshine. And you know how I love my sunshine.

The presence of fall has brought to light another thing that is missing. Soup. Once the leaves turn color and start to tumble down, and the weather begins to turn colder and colder, my family has always turned to soup. When fall arrives, on goes the stove, and on goes the crockpot. The crockpot has always been one of my mom's most beloved kitchen tools. Can you believe that only three years ago we bought her a new crockpot after using hers faithfully for 26 years, since my parents have first been married?! It was a feat to keep a much loved crockpot for so long, but now with the old one laid to rest, we can make bigger soup batches because the new one is so much bigger! I wish they would make appliances today that would last just as long!

I have digressed, however, because the making of this soup has nothing to do with fall, or the colors on the trees or my mothers crockpot. I created this soup this summer, and it is so good I can't believe I haven't raved about it before. But I've been busy, way busy.. so finally, consider it done.

This soup is warm, spicy and has a good mixture of both vegetables and "substance" - ie, meat and potatoes. I made it as an experiment, paired it with cornbread (see my earlier posts) and my mom and I managed to ate the whole batch in a week. So good. Try this soup out on a cold fall or winter day and it's kick of spice will be sure to delight your senses and wake you up!

Meagan's Three Bean Chili

1 lb browned beef chuck
1 small vidalia onion, diced
1 orange bell pepper, seeded and diced
2 T buter
3 - 15 oz cans of 3 beans (aduki, chickpea and white), drained and rinsed
1 - 15 oz can Muir Glen Fire Roasted tomatoes
4 cups organic free-range chicken stock**
1 heaping 1/4 tsp of smoked paprika - You can sub normal paprika, but you will lose the main taste profile of the soup.
1/2 tsp sea salt
1/4 tsp cayenne pepper
dash of black and red pepper flakes
2 cups water
2 T olive oil
2 cups fresh corn off the cobb
2 small golden potatoes, cubed***
1 large pot

To make "THE soup" (as my mom fondly calls it):
1. On medium heat, brown the beef in the pot, and remove (do not drain the fat).
2. Add the vidalia, orange pepper and butter and saute lightly.
3. Add corn and potatoes.
4. Add beans, chicken stock, and tomatoes (do not drain these).
5. Add water.
6. Cover, bring to a boil and then simmer on low until potatoes are almost cooked...
7. Then add olive oil and spices, and return beef to the pot.
8. Simmer on low until potatoes are fully cooked, and their starch is slightly breaking down.
9. EAT and enjoy delicious soup, served with homemade cornbread and shredded raw milk cheddar cheese.

*In the picture, that delicious blob of white goodness you see on top of the hot soup is partially melted FRESH grated raw milk aged sharp cheddar cheese.

**The kind I used is Imagine or Pacific. I did not use low sodium, or reduced salt, so if you are using this kind you might want to add more salt to the soup. I find that sometimes the reduced sodium soups have other additives like MSG. Imagine and Pacific are a good brand, and use sea salt, so I know the salt I am eating my body can use, unlike the weak table salt. And of course - if you have HOMEMADE chicken stock, use it!!

***Add more if you wish, but I am a protein type, and do not do well on lots of carbohydrates, so I generally do not add as much potato as I would, say, meat.

If you bring this tangy chili to winter potluck parties everyone is sure to love you, but don't forget the cornbread!

Sunday, January 11, 2009

Buffalo Bean Soup and Classic Cornbread



This past week and a half has been filled with lots of baking (several snow days have kept me inside) and now I am finally getting around to posting it all.

Since being home we have eaten dishes with lamb, turkey, beef, pot roast, and most recently, I have been experimenting with buffalo. I especially thankful for all this lovely variety at protein, since when I am at school my protein choices are limited.

Sometime back in my childhood I remember going to some restaurant somewhere up in Northern New Hampshire, maybe North Conway? where I had my first taste of buffalo. Buffalo is different than beef in texture, taste, fragrance. The way it browns in a hot pan as you break it up with a knife is different than beef. The ground variety is less stringy. Brown both side by side in a pan and you will see what I mean. When they both cook up, the mountainous curves and bumps of the buffalo meat looks uniquely different than the beef. The taste of buffalo is so mild, and not at strong as beef.

That was, however, my first and last taste of buffalo for a while, until now. As I have become increasingly willing to experiment and I have demonstrated that I am capable of cooking (3 years working in foodservice really helped) my mom has let me go wild in the kitchen.

Well, maybe not wild.

But this soup is wild- wild on taste. It took my Dad one bite to declare, "This recipe is a keeper. I hope she wrote it down so we can make it again!"
Music to my ears!

Buffalo Bean Soup
serves 4 to 6 people, or less with leftovers

1 1/2 tsp coconut oil
1 pound grassfed organic ground buffalo meat
1/2 pound grassfed organic ground beef
1 half vadalia onion - diced
2 1/2 cups beef broth (I used Imagine)
2 1/2 cups water
1 can lightly drained corn
1 can lightly drained adzuki beans
1 can baked beans (be sure this is GF)
1 half vadalia onion - diced
1 orange bell pepper - diced
1/2 cup baby carrots - diced (use more or less depending on how much you have or how much you like carrots)
1 1/2 tsp chili powder
1/2 tsp: black pepper, cayenne pepper, cumin, salt
dash oregano, thyme
2 mildly heaping tsp arrowroot + water

To make your soup:
1. Place soup pot on the stove top. On medium heat, brown onion with coconut oil then add the buffalo and beef cook through. Do not drain off the fat- this is very nourishing!
2. Add the beef broth and water, diced pepper, carrots, onion, can of corn and both cans of beans. Add spices.
3. Let cook on medium heat, stirring often for about an hour. Cook for 30 minutes longer or until peppers, carrots and onions are soft.
4. Serve with cornbread.

It is very moist as cornbread should be, but it is not a super cakey gooey cream cornbread. Those types of cornbreads made with lots of dairy and creamed corn are not typically what cornbread is really about. This cornbread has a nice crumb, a balance of corn and textures of the other flours with a hint of sweetness. Next time I may try adding a whole can of corn so there are actual corn kernels.

Classic Cornbread
adapted from this website

1 cup stoneground cornmeal
1/4 cup uncooked polenta
3 Tbsp almond flour
1 Tbsp brown rice flour
1/4 cup brown rice flour
1/4 cup white sorghum flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp: xantham gum, salt
2 REAL eggs (from grassfed chickens)
1 cup unsweetened almond milk (Pacific) or raw whole milk
1/4 cup coconut oil - melted (Spectrum Organics) or grassfed butter
1/4 cup organic maple syrup

To make the cornbread:
1. Combine the wet and combine the dry in 2 separate bowls.
2. Add the wet to the dry and mix well.
3. Pour into a 9 X 9 X 2 baking dish.
4. Bake at 400 degrees for about 25 minutes, give or take depending on your oven.
5. Cut into squares. Serve with Buffalo bean soup.
6. Optional: make a mixture of 3 parts agave, one part honey. Microwave/zap for 30 seconds or until warm and fluid. Serve in a little pitcher for drizzling over cornbread.

My family and I ate this for dinner. It was a lovely feast for three. And we have leftovers!