Garlic & Bread Soup w/ Chorizo & Kale
2 TBSP coconut oil (or butter) 2 large onions, thinly sliced 1 jalapeno, chopped (optional) 12 cloves garlic, thinly sliced 1 lb chorizo sausage, crumbled 1 bunch kale (about 12 large leaves), stems removed and torn into pieces 4 cups high-quality, sour-dough bread toasted & broken into small chunks (optional) 4 cups chicken (or vegetable) broth 1/2 tsp pure salt freshly ground black pepper to taste shredded cheese (optional) (I like swiss on this!) chopped chives or scallions for garnish (optional) Melt coconut oil in a large stock pot and saute onion over medium heat until lightly...
Read MoreItalian Egg Drop Soup
1 cup (dry) rice, cooked (or 12-16 oz small shaped pasta, cooked) 2 TBSP butter 4 cloves garlic, crushed 8 cups chicken-broth 1/2 tsp crushed red pepper 1/2 tsp pure salt freshly ground pepper to taste 5 – 6 oz kale, stems removed, roughly chopped, and washed (or spinach) 4 eggs, lightly beaten w/ salt & pepper Parmesan Reggiano to taste Cook rice or pasta according to package directions. Melt butter in stock pot and add crushed garlic (saute for about 2 mins). Add the broth, crushed red pepper, salt, pepper, greens, and simmer over medium-low heat, covered, until greens are...
Read MoreButternut Squash Bacon Soup
1 large butternut squash, peeled and cut into large chunks 3 large carrots, peeled and cut into chunks 1 – 2 TBSPS coconut oil, melted 1/2 pounds (give or take) raw bacon, chopped 1 small onion, chopped 1 small apple, chopped 2 cups chicken broth 1 cup whole milk 1 tsp pure salt 1 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350. Add the coconut oil to your roasting pan and set it in the oven for a few minutes while it’s heating up (to melt the oil). Add the squash and carrots to the roasting pan and toss to coat with oil. Return to oven and roast uncovered for 35 minutes (or...
Read MoreChicken Noodle Soup
2 tablespoons coconut oil, ghee, or butter 1 medium onion, chopped 3 garlic cloves, minced or crushed 3 medium carrots, roughly diced 3 celery stalks, halved lengthwise and roughly diced 4 fresh thyme sprigs (or about 2 tsps dried) 1 bay leaf 2 quarts (8 cups) chicken broth 8 ounces dried wide egg noodles (optional) 1 & 1/2 cups shredded cooked chicken (optional) pure salt and freshly ground black pepper 1 handful fresh parsley, roughly chopped Place a soup pot over medium heat and heat the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6...
Read MoreItalian Wedding Soup
48 small, bite-sized, cooked meatballs (about 1.5 lbs ground beef, total) 2 TBSP butter, ghee, or coconut oil 1 large onion, chopped 3 – 4 large carrots, chopped (2 cups or more) 2 stalks celery, diced (approx 3/4 cup) 4 large cloves of garlic, minced or chopped 10 cups broth (chicken, beef, or vegetable) 1/2 cup dry white wine (optional) 1 lb pasta (any small shape that you’d like) (optional) 12 oz fresh, baby spinach Fresh basil, chopped (as much as you’d like) pure salt and freshly ground black pepper to taste freshly grated parmesan cheese (optional) Make meatballs (or...
Read MoreChicken or Beef Broth
Homemade broth – one of the most nourishing foods there is! 5 – 6 pounds animal bones and parts (see notes below) 5 – 6 quarts filtered water (1 qt for every 1 lb animal parts) 2 TBSP apple cider vinegar (or 3 TBSP orange juice) onion, carrots, potatoes (optional) Place animal parts in a large stock pot. Cover with appropriate amount of water. Add vinegar (or juice) and any optional vegetables for flavor if desired. Cover pot and bring to boil. Skim away and discard thick residue that rises to the top (see photo below). Simmer over low heat partially covered for at least 5...
Read MoreCreamy Fresh Tomato Soup
3 TBSP coconut oil, butter, or ghee 1 1/2 cups chopped red onions (approx 1 large) 2 carrots, roughly chopped 3 cloves garlic minced (about 1 TBSP) 4 pounds tomatoes, coarsely chopped 1 & 1/2 tsps natural sugar or 3 drops liquid stevia 1/4 cup packed, chopped, fresh basil leaves, plus extra for garnish 2 cups broth (chicken or veggie) 1 tsp pure salt 2 tsp pepper 1 cup whole milk 3/4 cup heavy cream Heat the oil or butter in a large pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the...
Read MoreCreamy Tomato Soup
32 oz broth (veggie or chicken) 28 oz package of crushed tomatoes 1 cup whole milk or heavy cream pure salt to taste freshly ground black pepper handful of fresh basil, roughly chopped (optional) freshly grated parmesan cheese (optional) Combine broth and tomatoes in a saucepan over medium heat. When soup bubbles, stir in milk and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. Puree soup with an immersion blender if you have one (or transfer to regular blender). Serve bowls of soup with basil and parmesan over the top if using....
Read MorePotato, Cheddar, Bacon Soup
2 – 4 baking potatoes (depending on size – between 1.5 & 2 lbs), baked, peeled, & roughly chopped 2 TBSP butter or ghee 1 – 3 garlic cloves (depending on size) finely chopped (about 1 TBSP) 3 & 1/2 cups whole milk 6 slices bacon, cooked and diced 1/2 large onion (or 1 small), thinly sliced 2 celery stalks, diced 3/4 cup shredded cheddar cheese (optional) 1/2 cup sour cream (optional) 1/2 tsp pure salt (or to taste) freshly ground black pepper to taste Wash potatoes. Use a fork to make a few holes in the potatoes, and bake for about an hour (give or take) at...
Read MoreRoasted Parsnip & Pear Soup
2 pounds parsnips, peeled 2 pears, peeled and roughly chopped 1 small onion, peeled and roughly chopped 2 TBSPs coconut oil 1 tsp pure salt, divided 1/4 tsp freshly ground pepper 1 cup balsamic vinegar 2 cups broth (veggie, chicken, whatever you like) 2 1/2 cups whole milk Position rack in lower third of oven and preheat to 450. Roughly chop parsnips and toss with, pears, onion, oil, 1/2 tsp salt, and pepper in a roasting pan (9×11 pyrex works well). Roast, stirring approx every 10 mins, until very soft and starting to brown (about 40 mins). Meanwhile, boil vinegar in a small saucepan...
Read MoreCreamy Corn Soup
1 TBSP butter or ghee 1 small onion (or 1/2 of a large) 1 clove garlic, minced or crushed 1/4 cup fresh parsley, chopped 3 TBSPs flour (whatever kind you have on hand) 2 & 1/2 cups whole milk 1 cup broth (veggie, chicken, whatever you like) 24 ounces frozen corn kernels (divided in half) 2 & 1/2 TBSPs cream cheese, softened 1 tsp garlic salt (or 3/4 tsp salt + 1/4 tsp garlic powder) 1 tsp ground black pepper 1/8 – 1/4 tsp cayenne pepper (optional) Heat butter in a medium pot (3 & 1/2 qt pot works well) over medium heat. Add the onion, garlic, parsley, and saute for about...
Read MoreFarmer Bean Soup
1 & 1/2 cups dried red kidney beans 2 carrots, peeled and cut into quarters 1 medium yellow onion, peeled and quartered 1 celery stalks, quartered 6 scallions, green tops only, cut into quarters 1 large sprig rosemary, needles only 3 TBSP extra virgin olive oil 8 cups broth (veggie or chicken) 1/2 tsp pure salt freshly ground black pepper to taste 1 thinly sliced onion for garnish (optional) a few dashes of your favorite hot sauce or worcester sauce (optional) lime wedges for serving (optional) Soak the beans overnight in cold water. Rinse and drain the beans. Put the beans in a soup...
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