yummy soups
Yield: Serves 4 with a little leftover If you want to use pre-cooked chicken, simply skip Step 2 and add it to the pot along with the couscous and zucchini in Step 4. If you want to make this recipe gluten free, skip the couscous and use only 5 cups of chicken broth. I use […]
Yield: 4 servings (plus some leftover!) I made this chili one night, sat down to it for dinner, and quickly made notes about what I’d done – it was tasty, healthy, satisfying, pantry-friendly and definitely worth sharing. I often buy a can of chipotle chilis in adobo sauce and puree them in the food processor […]
Yield: 4 servings I recommend doubling this recipe – it’s delicious and it goes fast! If you have a stick blender, this is a one-pot meal. Otherwise, use a blender to puree the soup. Ingredients: 2 teaspoons grape seed or other vegetable oil 1 1/2 cups chopped onion (about 1 medium onion) 3 cloves garlic, […]
Yield: 6 -8 servings I have my friend Emily and the Cherry Marketing Institute to thank for this recipe! If you like, you may substitute ground chicken for the turkey. You could also used cooked chicken or turkey. If you go this route, simply add the cooked meat to the pot in step 3, along […]
Yield: 4-6 servings This soup is delicious! The flavor profile, described as Persian, includes turmeric, garlic, cilantro, dill, and green onions. The noodles give you the satisfaction of slurping your way through this substantial soup. Enjoy! Ingredients: 3 TB olive oil 2 medium onions, chopped 4 garlic cloves, chopped ½ teaspoon turmeric 2 15-ounce cans chickpeas, rinsed […]
Yield: 4-6 servings This delightfully simple soup comes together quickly, especially if you purchase pre-cut butternut squash. The trick to making perfectly pureed soups is to not add too much liquid at the beginning – you can always thin the soup but you cannot make it thicker. The other trick is to use a stick blender. If […]
Yield: 6 servings This recipe calls for a crock pot, which is a great way to cook while you are otherwise occupied. To save time in the morning, simply saute the vegetables (see Step 1) the night before and refrigerate them. Take a few minutes in the morning to assemble the ingredients and you won’t be […]
Yield: 4-6 servings This tasty soup comes together quickly. You may substitute cooked, cubed (leftover) turkey for the ground turkey. In this case, simply skip Step 1 and add the turkey in Step 3. If you have a turkey carcass, save it and use it to make a stock for the soup base. Ingredients: 1 1/4 […]
Yield: 4 1-cup servings This light, velvety soup relies on fresh honeydew melon as a sweetener. Ingredients: 4 cups chopped fresh honeydew melon 1 avocado, skinned and pit removed 1 cup plain fat-free yogurt 1 1/2 cups reduced fat milk 3 tablespoons fresh lemon juice 3/4 teaspoon chili powder 1/2 teaspoon salt a pinch of cayenne […]
Yield: 4-6 servings This creamy soup relies on pureeing cannellini beans for its velvety texture – not heavy cream. If you use dried beans, measure 1.5 cups beans, soak them in plenty of water for about 3 hours, rinse, drain, and then simmer the soup in Step 4 for about 90 minutes, or until the beans are tender. If […]
