Soup… the Perfectly Delicious Winter Meal
Some people love eating soup the whole year long, even on the hottest summer day! Others think of soup only when the temperature drops. Either way… soup is a delicious way to pack a LOT of veggies into the meal. Here are two delicious soup recipes to enjoy now!
Tomato and Kale Bisque
2 – 28 ounce cans chopped tomatoes
Handful of fresh spinach or kale
2 cloves of fresh garlic (or one teaspoon of garlic powder)
1 teaspoon of black pepper
1 teaspoon of Italian seasoning
Two cups low sodium chicken broth
Optional (hot pepper sauce or Cajun seasoning to taste)
Add tomatoes, kale or spinach and seasonings to blender and process on high until fully pureed.
Transfer to large pot.
Add chicken broth.
Cover and simmer over medium heat, stirring occasionally for 10 minutes.
Lower heat and continue to cook for 10 additional minutes, stirring occasionally.
This easy and delicious soup is full of vitamin C and healthy plant compounds called anti-oxidants. Be creative and vary the recipe in different ways. Here are some ideas to get started:
For a creamy version, turn heat down to low and add ¼ cup of heavy cream OR half and half cream when soup is done. Continue stirring for 5 minutes until cream is fully mixed. Do NOT allow to boil after adding the cream.
Saute a fresh, chopped jalapeno pepper in olive oil and add this to the blender for a punch of heat.
Stir in canned, drained, chopped clams when the soup is done.
Garnish bowl of soup with chopped fresh parsley or cilantro.
Enjoy a melted cheese version by topping the bowl of soup with shredded sharp cheddar cheese or parmesan cheese.
Easy, Veggie, Chicken Soup
2 Tablespoons olive oil
2 large carrots, chopped into small cubes
2 stalks celery, finely chopped
Medium onion, OR one bunch of green onions, finely chopped,
3 to 4 large cloves of garlic (crushed or pressed), OR 2 teaspoons garlic powder
2 cups cabbage, shredded or thinly sliced
1 cup chopped fresh kale
1 to 1 ½ cups chopped or shredded cooked chicken
32 ounces organic chicken broth
2 cups water
Salt and pepper to taste
Basil (pinch if using dried basil, or several small snips of fresh basil)
Heat olive oil in large pot. Add carrots, celery, onion and garlic. Saute until veggies are crisp tender.
Add chicken broth, water, cabbage and kale. Bring to a boil. Cover and reduce heat.
Simmer for 30 minutes.
Add the cooked chicken, salt, pepper and basil. Continue to simmer for additional 10 to 15 minutes.
Garnish with snipped carrot greens (optional)