Soup

Creamy Roasted Broccoli Soup

December 6, 2018 | By
Creamy Roasted Broccoli Soup
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Serves: 6
 
Ingredients
  • 5 unpeeled garlic cloves 2 pounds broccoli—cut into 1-inch florets, stems reserved for another use 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, melted Salt Freshly ground pepper 4 ounces cream cheese 3 cups low-sodium chicken broth Croutons, for serving
Instructions
  1. Step 1
  2. Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
  3. Step 2
  4. Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.

Beef Barley Mushroom Soup

October 25, 2018 | By
Beef Barley Mushroom Soup
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Ingredients
  • 2 Tbsp olive oil
  • 2 lbs beef chuck roast cubed
  • 1 medium onion chopped
  • 10 ounces sliced mushrooms
  • 2 cloves garlic minced
  • 3 carrots chopped
  • 2 celery stalks chopped
  • 1¼ cups barley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 8 cups beef broth
  • 1 bay leaf
  • salt and pepper to taste
Instructions
  1. Heat oil in a large stockpot. Add beef and brown for a few minutes. Stir in onion, mushrooms and garlic. Cook for a few minutes until tender.
  2. Stir in carrots, celery, barley, oregano, basil, beef broth and bay leaf. Bring to a boil; reduce heat and simmer about 1 hour.
  3. Discard bay leaf; season with salt and pepper. Ladle into bowls and serve.
 

Carrot Turmeric Red Lentil Stew

January 18, 2018 | By
Carrot Turmeric Red Lentil Stew
Author: 
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Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups red lentils
  • 2 tomatoes, diced
  • 2 large carrots, peeled and sliced
  • 6 cups vegetable broth
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • Chopped fresh cilantro, for garnish
  • Lime juice, for drizzling
Instructions
  1. In a large pot on medium high heat, drizzle a little olive oil and saute onion and garlic until fragrant, about 3 minutes. Add red lentils and stir to coat well. Add spices and vegetable broth, turn the heat up to high and bring everything to a rapid boil.
  2. Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 12 to 15 minutes, until lentils are cooked through yet not falling apart.
  3. Adjust seasoning, remove the stew from heat and divide into bowls. Top with fresh cilantro and drizzle with lime juice. Enjoy!