Soups

What you will find:
  • Chicken & Rice with Lemon, Ginger, and Kale Soup
  • Roasted Butternut Squash and Apple Soup
  • Homemade Potato Soup
  • “Dillicous” Chicken and Orzo Soup
  • Lentil Soup
  • ** Spunky Beer Bread** Goes best with soup!

Chicken & Rice with Lemon, Ginger, and Kale Soup:

Image

My house is full of sick boys and nothing sounds better than the best soup ever! I had all of these ingredients on hand and love the nutty, robust, healing aspect of this soup. FYI: Kale is full of antioxidant vitamins A, C, K, fiber, potassium, magnesium, iron, copper, and anti-inflammatory properties that make this broccoli-family food… a superstar!

Soup Ingredients:

  • bag of matchstick shredded carrots (saves so much time!)
  • 1/2 of a rotisserie chicken, shredded
  • Celery- 4 stalks, chopped
  • 1/2 onion- chopped
  • 2 gloves of garlic- chopped
  • 1 cup of uncooked wild rice-1 cup water- cook in rice cooker
  • 2 qts (2 boxes) of chicken broth
  • 3 stalks of kale- no ribs, chop into strips
  • 1 lemon or lemon juice
  • Spices: 1 tsp of each: cinnamon, nutmeg, bay leaves, ground ginger… salt and pepper to taste

Directions:

  1. Start with Rice: cook rice in steamer/rice cooker while you do the other steps
  2. Saute: carrots, celery, onion, garlic. You can use olive oil if you would like for 10 mins until soft but not cooked to death. 🙂
  3. Add: boxes of chicken broth, rotisserie chicken, and all the spices listed. Bring to boil, then let simmer for 10 mins.
  4. When soup ingredients are to your desired softness and texture, add the lemon juice and chopped kale, simmer for 3 more minutes.
  5. Spoon rice in the bottom of your soup bowl, ladle your soup over the rice…done!
  6. Tip: keep the wild rice separate from the soup because it will turn your pretty soup brown from the wild rice. It will still taste awesome, just look not-so-awesome.

This goes great with homemade Spunky Beer Bread.

___________________________________________
Roasted Butternut Squash and Apple Soup
*Mom-a-licous

Ingredients:

  • 1 medium butternut squash soup or 6 cups of frozen cubed squash (frozen is way easier)
  • 5 cups of free range chicken broth or veggie broth
  • 1 med yellow onion
  • 2 organic fall apples (Braeburn, Gala, or Fuji) 1 cut in 8 chunks and the other into matchsticks
  • 3 gloves of garlic
  • 1/2 tblsn mild curry powder
  • 1/2 tbspn thyme
  • pinch pepper and salt
Yogurt Mix:
  • 1 cup plain yogurt- I use Kefir organic plain
  • 1 lemon zested, 1/2 lemon juiced
Directions:
  1. If using whole butternut squash: stab squash with fork and place directly on oven rack for 5 minutes. Take out of oven, peel, and cut into cubes
  2. Spread cubed butternut squash on baking sheet with garlic, thyme salt, pepper, drizzle with olive oil- Roast for 25 minutes or until golden brown
  3. Meanwhile, in a large pot heat olive oil, saute onion, thyme, curry powder, and apple.
  4. Add broth
  5. When squash is done add to the pot and simmer for another 10 minutes.
  6. Mix yogurt (Kefir), lemon zest, lemon juice, pinch of salt and set aside
  7. Turn heat off and add soup to a blender, food processor, or immersion blender a few cups at a time. Pour blender soup into a large bowl
  8. Serve with a dollop of yogurt mix

_________________________________________________________________________

Potato Soup: my momma’s recipe

Ingredients:
  • 6-8 Red potatoes (they make the creamiest soup!)
  • 3 celery stalks
  • 1/2 onion
  • bag of shredded carrots
  • splash of milk (and again to thin soup)
  • 1 large carton of free range, low sodium, no msg chicken broth
  • salt/pepper
  • handful of chives
Directions:
  • quarter the red potatoes (i leave the skin on for nutrients, but you don’t have to)
  • boil the potatoes
  • strain potatoes
  • take out about 2 cups worth of potato and mash them (I put mine in the food processor. I use this as the thickening mixture
  • add: chicken broth, celery, carrots, chives, milk, onion, salt/pepper, potatoes, and thickening mixture to the soup
  • bring to a boil, then lower the temperature for a few minutes

_____________________________________________________________________

“Dill”icious Chicken & Orzo Soup
*Momalicious – Domenica Catelli
Ingredients:
  • 2 celery stalks
  • 3 carrots
  • 8 cups chicken broth
  • 1 1/4 cup orzo (or small pasta)
  • 2 handfuls baby spinach
  • 1 tblspn dried dill
  • 1 1/2 cups chicken (use the other 1/2 of the rotisserie)
  • Splash of lemon juice
  • Grated Parmesan
  • Pinch: Salt/pepper
Directions:
  • Chop up celery and carrots into tiny pieces (I use the food processor)
  • bring broth to a boil, cook orzo ~ 7 mins
  • after orzo cooked, add chicken, dill, spinach, celery, & carrots
  • let stand for 1 min
  • finish with parmesan and fresh lemon juice, salt/pepper to taste

__________________________________________________________________________

Lunchtime Lentil Soup
*Mom-a-licious Domenica Catelli (best organic cook book; I make at least 15 recipes in here)
Ingredients:
  • 1 tablespn extra virgin olive oil (EVOO)
  • 1 med yellow or white onion, minced
  • handful cilantro
  • 4 garlic cloves
  • 1 teaspn ground coriander
  • 1 teaspn ground cumin
  • 3 teaspns curry powder
  • 8 cups chicken or veggie broth
  • 2 1/4 cups dried red or green lentils
  • 1 14.5oz can crushed tomatoes
  • 2 carrots peeled, minced
  • 2 stalks celery, minced
  • 1 lemon (optional)
Directions
  1. Heat EVOO bottom of large pot, add onion and saute for 2 mins** (sometimes I add the celery and carrot also to make the veggies less crunchy saute them with the onions)
  2. Add garlic, cilantro, and spices and cook for few more mins
  3. Add lentils, tomatoes, and broth; bring to a boil
  4. Reduce to a simmer, cook for 15 mins
  5. Finished with celery, carrot, and squeeze lemon** (see above)

Notes:

  • I have quart size freezer bags and free individual size soup bags for a quick lunch or dinner.
  • On Sundays I go grocery shopping it is also my food prep for the whole week day. I chop up onions, celery, carrots in my food processor and divide them into quart size freezer bags. So next time I want to make a soup, I just put in my main ingredients right into the pot, no need to thaw. Saves tons of time during the week.

_________________________________________________

Spunky Beer Bread

Homemade Beer Bread 

Runners love carbs. Most races have a post-race celebration with beer. Since, I can not have that for awhile with the baby; this delicious bread will work perfect as a recovery or carb load. It is best with warm soup.

Ingredients:

3 cups *Self Rising* flour (sifted)
1/4 cup sugar
1 (12 oz) can beer
1/2 stick of melted butter

Directions:

  1. oven to 375
  2. mix dry ingredients and beer together
  3. grease 1 loaf pan (I used old school crisco)
  4. dough into pan, pour melted butter over the dough
  5. bake for 1 hour, take out of pan, let rest for 15 mins (this is the hardest part!)

**SIFT the flour!!

This recipe makes the whole house smell amazing and is perfect with a cup of soup. I didn’t taste a hint of beer at all.

Advertisements

One thought on “Soups

  1. Pingback: Dr. Pepper Chipotle Shredded Pork « {the} Spunky Runner

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s