Carrot and Ginger Soup with Garlic and Bok Choy
1 lb of carrots
1 TBS of canola oil
2 large potatoes
1/2 of a yellow onion, diced
4 garlic cloves
4 TBS of minced ginger
3 stalks of bok choy
1 Yellow hot pepper
2 bay leaves
2 cups of broth (chicken or vegetable)
Peel and carrots and potatoes. Cut the potatoes in to 2-3 inch pieces and cut the potatoes in half. Mince the ginger and three garlic cloves.
In a medium sauce pan, add four cups of water and add the carrots and potatoes. Cook until tender. Remove the carrots and potatoes from saucepan and add to a blender, along with 1/2 cup of the water. Blend until you have a nice puree.
In the same sauce pan, add the canola oil. Once heated, add the onion, minced garlic and ginger, and sautee for 2 minutes. Remove from the pan and add to the puree along with the last garlic cloves. Pulse in the blender for about 30 seconds. In same saucepan, cook the bok choy for 2-3 minutes, then remove from the pan. Pour half of the puree back into the sauce pan, add the broth. Keep on a medium heat.
With the remaining half of the puree in the blender, add the bok choy and pulse until blended. Then add it to the sauce pan. Add the hot yellow pepper into the sauce pan. Let simmer for 20-30 minutes. Remove the hot pepper before serving.
Serve with green onions on top.
This recipes serves 4.
Posted in Food, Recipes
Tagged bok choy, carrots, clean eating, cold weather, comfort food, Fall, garlic, sandwich, soup, vegetarian, veggies, warm n fuzzy, Winter, yellow pepper
White Bean and Turkey Soup
1 lb of ground turkey
1/2 TBS + 1/2 TBS of canola oil
3 cans of Great Northern Beans
1 can of diced tomatoes
1 yellow onion, diced
3 garlic cloves, minced
32 ounces of low-fat chicken broth
1 tsp of red chili powder
1 tsp of cumin
1 tsp of dried oregano
1/2 cup fresh cilantro, chopped
1 large lime
salt and pepper to taste
1. In a large pot, add 1/2 TBS of canola oil and set over medium-high heat. Add the turkey and cook for 4-5 minutes until browned all over. Remove from the pot.
2. In the same pot, add the other 1/2 TBS of canola oil, and the onion and cook for 7-8 minutes until it it golden. Add the chili powder, garlic, cumin and dried oregano. Mix around evenly. Add two cans of the beans (drained). Stir around and add the chicken both. Let it get to a boil and drop to a simmer. Add the turkey and diced tomatoes and let it sit simmer for 25 mins.
3. In a food processor, puree the last can of the beans. Add the puree’d beans to the pot and stir around. Squeeze the lime juice in and add 1/4 tsp of salt and pepper each, along with the chopped cilantro. Let it simmer for an additional 5 minutes before serving.
Ready to serve. This would be great with a roll, or cheesy bread. I only had Saltine crackers and it was sufficient, but I think bread would be better.
Hope you like it.
Changes you can make:
Use turkey breast rather than ground turkey,
Use a whole fresh tomato
Cook your own beans
Make your own broth
- White Bean Chicken Chili (thoughtsalonglifeshighway.com)
Posted in Recipes
Tagged bean, chili, comfort food, Fall, fiber, fresh, light, low fat, soup, turkey, warm n fuzzy meals
I never really cared for raw broccoli. I always pass it up on the veggie platters at parties. I prefer my broccoli steamed, stir fried or mashed up in soups like this. After a few experiments, here is my version my Broccoli Soup. It tastes better than it looks! haha
4 cups of water
4 cups of broccoli florets
3 tablespoons of olive oil
1/2 white onion, chopped
2-3 celery stalks, chopped
1/3 cup flour
2 chicken bouillon cubes
2.5 cups of milk
1. In a sauce pan, add the water and broccoli.
Bring to a boil. Reduce heat and let sit for 3 mins. Remove broccoli from water. (Set the broccoli water aside)
2. Run half of the broccoli in a food processor, and chop up the other half with a knife.
3. In a pot add olive oil. Heat. Add celery and onions. Cook for 3-4 mins. Stir in flour. Be sure to keep stirring so it doesn’t clump up. Add the broccoli water, bouillon cubes and all of the broccoli. Stir. Bring to boil then reduce heat.
4. Add milk and some black pepper. Stir. Let cook on low-medium heat for 15-20 mins.
There goes your Broccoli Soup. Eat it as is, or get fancy with it. You can add cheese, grilled chicken, eat it out of sourdough bread. Yum!