Posts tagged ‘soup’
Squash is an everyday staple at the moment – from zucchini and yellow squash to butternut, acorn and kabocha, I eat it all…all the time. Im finding it interesting that some of my favorite foods that used to agree with me are simply off-limits for now. Take peanut butter and nuts for example, I had several varieties on a daily basis and now my stomach just can’t handle it. Gluten-free grains such as rice and quinoa fall into the same category.
Starchy vegetables have been the easiest for my body to accept – carrots, sweet potatoes, yams, winter squash, and beets are being consumed by the pounds. I wish I could tell you I was joking! I never thought I could eat so many foods with an orange hue…and I can’t tell if my hands are tinted orange from the constant prep of these ingredients or if it’s a result of all the Vitamin A I am consuming. However, orange is better than a green or purple glow so I won’t complain too much ;)
A variation of this soup is made on a weekly basis as a back-up option for quick lunches, last minutes dinners or an easy snack. Sometimes I’ll throw in some sweet potatoes in place of the cauliflower or add some coconut cream for richness with some spices for a different flavor. This soup is versatile and comforting, feel free to experiment with add-ins for serving to jazz it up a bit — Avocado, baby greens, infused oils, more roasted carrots or squash cubes (if you like a bit of texture in your soup) and caramelized onions are all great options. If you’re looking to bump up the protein, I imagine cooked white beans, quinoa, shredded chicken or hemp seeds would compliment this soup quite well. If you like to make dishes ahead, whip up a big pot of this soup and reheat throughout the week!
Triple Squash Veggie Soup
Grain-free, Gluten-free, Soy-free, Dairy-free, Egg-free, Nut-free, Vegan/Vegetarian option, Nightshade-free, Paleo/AIP-friendly
2-3 cups cauliflower florets*
3 medium carrots, diced
1 1/2 cups bone broth, low-sodium veggie broth or chicken stock (use veggie stock for vegetarian/vegan)
2 stalks celery, rough chopped
1 medium onion or 1 leek, rough chopped (optional but adds flavor)
1 medium zucchini, chopped into 1 inch cubes
1 medium yellow squash, chopped into 1 inch cubes
cooked flesh from 1/2 medium spaghetti squash (about 2 cups)**(see notes below)
1 tsp dried rosemary
1/2 tsp dried thyme
3/4 – 1 tsp sea salt (or to taste)
freshly ground pepper to taste
Drizzle of olive oil (about 1-2 Tbsp, I used garlic-infused oil)
fresh juice from 1 lemon
drizzle of apple cider vinegar or coconut vinegar (or more lemon juice. I like a generous drizzle but I enjoy the acidity)
For serving (optional)
drizzle of olive oil (I used garlic Italian herb infused oil) – pictured
handful of leafy greens (baby spinach, kale, swiss chard) – pictured
zucchini cheese (recipe to come) or your favorite cheese
fresh avocado, cubed or sliced
fresh chopped herbs (basil, parsley, cilantro)
1. In a medium dutch oven or soup pot filled with 3 inches of water over high heat, add cauliflower, carrots, celery and onion to a steamer basket and cook until almost tender (roughly 5-7 minutes).
2. Add zucchini and yellow squash on top and steam for another 2 minutes or so until tender and let cool slightly. Reserve some of the cooking water just in case you need to add it to a blender.
3. Add broth, rosemary, olive oil, lemon, vinegar, salt and pepper to a high-powered blender (such as a Vitamix). Top with steamed veggies and puree in a until smooth, about 2-3 minutes. If you have a smaller blender, you may need to do this in batches, please be careful with hot contents in a closed blender!
4. If you want the soup thinner, add a bit of reserved cooking liquid. Season to taste with additional salt, pepper, lemon juice etc and serve!
*Cauliflower adds creaminess to the soup, but you can swap this out for cooked sweet potato (Japanese sweet potatoes are a favorite!) or even white potato if you can eat them. White potatoes are not nightshade-free, paleo or AIP friendly (just in case you need to follow that eating style).
**To cook a spaghetti squash, cut in half lengthwise and scoop out the strings and the seeds. Cook cut-side down at 350F for 30-40 minutes until tender, based on the size of the squash. Sometimes I will put a couple tablespoons of water to steam in the bottom of a baking pan to steam it a bit while baking. After you remove the squash from the oven, let cool and take a fork to scrape out the “spaghetti” looking strands/flesh. If you like soup with some texture, don’t blend the spaghetti squash and add it in at the end for serving.
Notes: if you want to bump up the protein, feel free to add your favorite protein of choice – cooked beans, shredded chicken, hemp seeds or cooked quinoa if you’d like!
It’s no secret that I have a devotion to all things pumpkin and winter squash. My posts for Kabocha Squash Lovin‘, Butternut and Apple Crumble and Sausage Pumpkin Pizza are just scratching the surface of my affinity….while you’re at it, just add sweet potato to the list…I am shocked I’m not bright orange by now!
I’ve been craving (and making) all kinds of soup this Fall…I seriously need to start taking some photos and sharing some of these one-pot creations. I thought I’d kick off my Fall soup repertoire with this Thai Pumpkin Soup that I lightly adapted from Lynsey Lou’s beautiful blog! I was assigned Lynsey’s blog for this month’s Secret Recipe Club and I had a crazy-fun yet difficult time deciding what to make. Her Toasted Coconut Cake with Walnuts and Cranberries made me want to lick my computer screen, and I loved the flavor combination in her Wild Mushroom and Goat Cheese Quesadillas with Cranberry-Pecan Salsa. Hmmm…besides pumpkin, apparently the nut and cranberry combo is also on the brain?!
I made a few minimal changes to Lynsey’s recipe based on what I had on hand — I substituted leek for the onion and included two extra carrots (woohoo for a small veggie boost). I used coconut oil in lieu of olive oil and sprinkled a bit of black lava salt on top for a Halloween-ish look. The cilantro garnish is completely optional, it’s more for the contrast of colors :) I did add in the coconut milk from a can, but for photo purposes, I left those out…the soup was thick and the lite coconut milk I had looked watery and funky but it tasted delish! This soup was SO tasty – hot or cold! I even ate it chilled one day for lunch sprinkled with roasted spicy pepitas. When Lynsey mentioned this was a “must-make this Fall”, she was absolutely correct!
Thai Pumpkin Soup (lightly adapted from Lynsey Lou’s recipe)
Gluten-free, Grain-free, Vegan, Dairy-free, Vegetarian, Soy-free, Nut-free
2 Celery stalks, chopped
1-3 Carrots, sliced
1 Onion or 1 leek, roughly chopped
3 Tbsp olive oil or coconut oil
1 1/2 Pounds fresh pumpkin, skin removed and cubed (about 6 cups…I had about 7 cups total)
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter (about 4 1/4 cups) vegetable stock (or chicken stock if you prefer, but this isn’t vegetarian)
Cream or coconut cream, optional
Black lava salt (or other salt to taste)
a few cilantro leaves for garnish, optional
1. In a large stock pot, heat oil over medium heat. Add celery, onion/leek, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.
2. Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.
3. Process with a food processor or an immersion blender, being very careful not to burn yourself. This process may also be done using a regular blender, but be very careful and do small batches.
4. Season with salt and pepper to taste. Drizzle cream or coconut cream on top if using, garnish with salt and cilantro (optional) and serve immediately. Enjoy :)
Yes, yes…YES! Fall is here! The breeze is cool, the morning air is crisp and I was able to break out a jacket this week! With Fall being my absolute favorite time of year, I was ready to jump in the kitchen and whip up some “comfort food”.
Warming you to the core, this white turkey chili is packed with flavor, a bit of heat (if desired). protein and fiber. I garnished my bowl with a large scoop of guacamole, baby spinach (for some extra greens), and a squeeze of lime juice…and I was cuddled up on the couch with a huge grin on my face. Needless to say, I am quite the happy camper :)
Here’s to soup season!
Feel free to garnish your bowl with shredded cheese and/or sour cream/Greek yogurt (if you are not dairy-free), or crush a few tortilla chips over your dish for a little crunch if that makes you happy! This chili keeps well and would be a delicious option for get togethers or Monday night football.
White Turkey Chili
Gluten-free, Grain-free, Nut-free, Soy-free, Corn-free, Dairy-free
1 1/2 Tbsp olive oil, coconut oil, butter, or ghee (use oil for dairy free)
1 1/4 lbs ground turkey (beef or chicken or cubed chicken breast can be subbed)
1 medium onion, diced
4-5 garlic cloves, minced
2 anaheim or poblano peppers, deveined, deseeded and diced
1 jalapeño, deveined, deseeded and diced
2-3 tsp ground cumin
1-2 tsp oregano
1 tsp chili powder
1 Tbsp fajita seasoning
2 Tbsp coconut flour (or other gluten-free flour like arrowroot to help thicken broth)
2 cups low-sodium or homemade chicken broth or stock
4 oz diced green chilis (I used canned)
16 oz sliced mushrooms
2 cups cooked white navy or cannelini beans (if using canned, rinse well and drain)
juice from 1 lime + more for serving
1/3 cup fresh cilantro, chopped
1-2 tsp hot sauce or 1/4-1/2 tsp ground cayenne pepper to taste (only if you prefer a little kick)
sea salt and pepper to taste
diced avocado or guacamole for serving
leafy greens for wilting (optional) – spinach, kale, collards
shredded cheese (optional, omit for dairy-free)
1. In a medium soup pot or Dutch oven, heat oil/butter over medium-high heat. Add meat and cook for 5-7 minutes until starting to brown, stirring occasionally.
2. Add onions, garlic, both peppers and seasonings to the pan and cook until onions are soft, stirring often, for about 4-5 minutes.
3. Add coconut flour and stir to coat vegetables and meat.
4. Pour in the chicken broth and then add in the mushrooms, green chilis and beans and stir. Let cook for 5 minutes until mushrooms start to cook through.
5. Cover and simmer for 30 minutes to let the flavors meld. Stir in lime juice and cilantro. Let cook for an additional couple minutes. Season with salt and pepper and hot sauce/cayenne (if using) to taste.
6. If adding greens, place in soup pot and let cook for until wilted (2 minutes for spinach, 5-7 for more hearty greens).
7. Serve in bowls and garnish with guacamole or avocado, a squeeze of lime and/or shredded cheese or crushed chips. Enjoy!
Serves about 4-6
Pot pie is one of those comforting meals that I could eat in any form – casseroles, hand-held, soups, mmmm. Fresh vegetables, diced chicken, creamy potatoes and a soothing base combine for a one-dish meal that screams YUM in my book. I lightened up this dish without sacrificing taste and included options for multiple dietary needs :) I’ve had my mind set on making a version of chicken pot pie soup for months. After
too many chilly winter days, I finally got the time (and energy) to cook this homemade meal that was just as delicious as I’d hoped it would be. I had planned to make some almond flour biscuits alongside the soup, but time got away from me so I opted for crackers instead. Next time I whip up this dish, a batch of biscuits will be on the agenda!
Pot Pie Soup
Gluten-free, Grain-free, Nut-free, Dairy-Free Option, Vegetarian Option
3 Tbsp arrowroot starch or tapioca starch (can sub your fav gluten free flour & increase to 4-5 Tbsp but wouldn’t be grain-free)
2 Tbsp butter, ghee, Earth Balance or olive oil (use Earth Balance or olive oil for dairy free)*
2-3 cups chicken broth or homemade stock, divided (or vegetable broth for vegetarian option) – depends on how thick you like it
4 cups milk of choice (cows, unsweetened soy, coconut, rice, almond or a combo)
2 celery stalks, small diced
1 medium sweet onion, diced
8 oz sliced mushrooms
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 tsp freshly ground pepper plus more to taste
1/2 tsp sea salt plus more to taste
1 tsp dried thyme
pinch of dried rosemary
1 1/2 tsp dried parsley or 2 Tbsp fresh parsley
4 yukon gold potatoes, diced small
3-4 cups cooked chicken or turkey breast, diced small (for vegetarian could sub 2 cup cooked lentils but may need to adjust seasoning)
1/2 cup frozen peas
1. Combine 1/2 cup of broth with the arrowroot (or tapioca) in a small bowl and stir until blended. Set aside.
2. In a large Dutch oven or soup pot, heat 1 Tbsp butter/ghee/oil over medium heat. Add celery, onion, mushrooms, carrots and sweat until onions and vegetables are cooked through, about 5-6 minutes.
3. Toss in garlic, salt, pepper and herbs and cook until fragrant, about 30 seconds.
4. Add broth, milk and potatoes and bring the mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, about 10-15 minutes depending on the size of your potatoes. Add chicken and cook another 5 minutes.
5. Add the frozen peas and let cook for 1-2 minutes.
6. Whisk the arrowroot-broth mixture again and slowly add to the soup, and cook for 3 minutes until soup is thickened. Season with salt and pepper to taste. Serve and enjoy!
*I recommend using butter, ghee or Earth Balance to give a richness and buttery flavor to this dish :) Feel free to use the olive oil if you prefer though!