Thai Chicken Soup

From Elana’s Pantry

Ingredients
1 tablespoon grapeseed oil or coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock

28 ounces full fat coconut milk

½ pound crimini mushrooms

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste

3 tablespoons fish sauce

½ cup cilantro, minced

2 serrano chilies, thinly sliced

1 lime, cut into wedges

Instructions

Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened ?2 to 5 minutes

Stir in stock and coconut milk and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium , add mushrooms and broccoli and cook until tender ?2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink ?1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Ladle soup into bowls and garnish with cilantro, chilies and scallions

Serve with wedges of lime

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Weight Loss Vegetable Soup Recipe

Prep time: 10 mins Cook time: 18 mins Total time: 28 mins
Ingredients

Follow Spend With Pennies on Pinterest for more great recipes!

1 small onion, diced

2 cloves garlic, minced

1 cup diced carrots

4 cups chopped cabbage (approx. ¼ head of cabbage)

1 cup green beans (1″ pieces)

2 whole bell peppers, chopped

1 can (28 oz) low sodium diced tomatoes

6 cups low sodium beef broth

2 tablespoons tomato paste

2 bay leaves

½ teaspoon each thyme & basil

pepper to taste

2 cups broccoli florets

2 cups sliced zucchini

Instructions

In a large pot cook onion & garlic over medium heat until slightly softened.

Add carrots, cabbage & green beans and cook an additional 5 minutes.

Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.

Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.

Remove bay leaves before serving.

Recipe by Spend With Pennies at http://www.spendwithpennies.com/weight-loss-vegetable-soup-recipe/

Slow Cooker Creamy Cauliflower and Potato Soup

Makes 3-4 servings (this can easily be
doubled)

Ideal slow cooker size: 3-4 quart

Cooking time: 6-8 hours on low or

4-6 hours on high

1/2 cup diced white onion

1 garlic clove, minced

1/2 tsp canola oil

1/8 tsp ground nutmeg

1/8 tsp cayenne pepper

3 cups chicken broth (or 3 cups vegetable

broth)

1/2 head cauliflower

8 oz yellow potatoes (this was just one large potato)

1/4 tsp salt

1/4 cup half and half (or heavy cream)

Salt and pepper, to taste

2 Tbsp diced Green onion (optional)

1/4 cup grated cheddar (optional)

1/4 cup bacon bits (optional)

1. Combine onion, garlic, oil,

nutmeg and cayenne pepper in a microwave safe bowl. Microwave for 5

minutes, stirring every 90 seconds or so. Transfer the mixture to the slow

cooker.

2. Add the broth to the slow cooker.

3. Cut half a large head of cauliflower

into florets. Add to the slow cooker.

4. Peel the potatoes and cut into

cubes. Add into the slow cooker. Add in 1/4 tsp salt.

5. Cover the slow cooker and cook on

HIGH for 4-6 hours or on LOW for 6-8 hours.

6. Remove the lid and add contents

of slow cooker to a large blender (you may have to work in batches).

 Blend until smooth and creamy. Add soup back into the slow cooker.

7. Add in half and half. Salt

and pepper the soup to taste.

8. Pour soup into individual bowls

and top each with green onions, cheddar and bacon.
Recipe adapted from America’s

Test Kitchen Healthy Slow Cooker Revolution

Curried Butternut Squash Soup {Slow Cooker}

Author: Little Spice Jar
Prep time: 15 mins

Cook time: 4 hours

Total time: 4 hours 15 mins

Serves: 6 servings

Smooth, creamy, and super comforting curried Butternut Squash Soup made in the slow cooker. Granny smith apples, onions, and carrots give this soup such a nice well rounded flavor. A hint of cream makes it so comforting and luxurious!

Ingredients

2 – 2 ¼ pounds butternut squash, chopped into small chunks

1 large yellow onion, diced

2 granny smith apples, diced

2 carrots, cut into chunks

2 tablespoons light brown sugar

1 tablespoon salt

1 teaspoon black pepper

2 bay leaves

1 tablespoon curry powder (mild or hot and more to taste)

¼ teaspoon cinnamon powder

1 teaspoon fresh minced ginger

1 tablespoon minced garlic

2 cups vegetables (or chicken) broth

½ cup heavy cream

Instructions

Spray a 7-8 quart dutch oven with nonstick cooking spray. Add the butternut squash, onions, apples, carrots, sugar, salt, black pepper, bay leaves, curry powder, cinnamon, ginger, garlic, and vegetable broth. Allow the soup to cook on the low heat setting for 7-8 hours or on the high heat setting for 4-5 hours.

The butternut squash is done when you can easily pierce it with a fork. Using an emersion blender, or by pouring the soup in batches into a blender, blend the soup. Make sure to cover the lid with a towel and press down if using a regular blender.

Stir in the cream and adjust the curry powder, salt, and pepper to your liking. Serve warm with garlic toast or saltine crackers.

Dr. Axe’s Thai Coconut Chicken Soup

Total Time: 50 minutes
Serves: 6–8

INGREDIENTS:

4 cups low-sodium chicken broth
2 stalks lemongrass, cut in half and smashed
1 medium knob of ginger, peeled and coarsely chopped
1–2 bird’s eye chili peppers, optional
three 13.5-ounce cans coconut milk
one 4-ounce jar Thai red curry paste
2 tablespoons grass-fed butter or coconut oil
2 pounds boneless skinless chicken thighs, chopped
2 red onions, chopped
2 large Japanese sweet potatoes, diced
1 head broccoli, chopped
one 13.5-ounce can bamboo shoots, drained
1 bunch scallions, chopped
juice of two limes
DIRECTIONS:

In a large pot or dutch oven, bring the broth, lemongrass, ginger, and optional chili peppers to a boil over medium-high heat. Decrease heat to medium-low and simmer while you prepare the rest of the ingredients.
In a medium pot, heat the coconut milk to a low boil over medium-high heat. Add the red curry paste and whisk to combine until smooth and fully incorporated. Turn off heat and set aside.
In a large skillet, heat the butter or oil over medium heat. Once the butter is melted or the oil is shimmering, add the chicken thighs and cook for 5 minutes, stirring occasionally. Add the onions and sweet potatoes and cook 5 minutes more. Turn off heat and set aside.
Remove the lemongrass, ginger and chili peppers from the broth with a handled sieve or slotted spoon and discard.
Increase heat to medium and add the coconut-curry mixture, chicken and vegetable saute, broccoli, and bamboo shoots. Simmer for 10 minutes.
Turn off the heat and add the scallions and lime juice. Stir, cover and allow the soup to rest for 10 minutes to allow the flavors to marry.

Sweet Coconut-Butternut Crockpot Soup Recipe

http://www.superhealthykids.com/sweet-coconut-butternut-crockpot-soup/

3 cups butternut squash, chopped
3 cups chopped sweet potato (about 1 large sized potato)
1 onion, chopped
2 cups chicken broth
1/4 cup butter
2 cups half and halF (or coconut milk)
1/2 tsp cumin
2 tablespoons shredded coconut
Place squash, sweet potato, onion, 1 cup of chicken broth and butter in a slow cooker, and cook on high for about 4 hours. Using an immersion blender, or scooping your squash into a regular blender, puree until smooth. Return to crockpot and add remaining chicken broth, half and half, cumin, and coconut. Cook for about 30 more minutes, or until soup is heated through. Sprinkle with extra coconut for garnishing.

French Onion Soup

Ingredients

2 tablespoons butter
3 medium yellow onions, diced
2 teaspoons flour
4 cups beef broth
1/4 cup red wine
6 slices Alessi Toasts
3/4 cups grated Gruyere cheese
Directions

Melt butter in a heavy bottomed pot over medium heat. Add onions and sauté until soft and translucent, being careful not to brown.  Sprinkle in flour and stir. Add broth and red wine and bring to a boil, then reduce heat to a simmer and cook for 30 minutes stirring occasionally.

When soup is almost done, line a baking sheet with foil and place toasts on it. Evenly sprinkle cheese over  toast and put in oven on broil until cheese is melted and slightly browned. Ladle soup into 6 small bowls and top with  toast.

*This recipe can be found on the back of the Alessi Whole Wheart Toasts package.

Pumpkin soup

Ingredients
2 sugar pumpkins (~2 1/4 cups pumpkin puree)
2 shallots, diced
3 cloves garlic, minced
2 cups veggie stock
1 cup light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
GARLIC KALE SESAME TOPPING (optional)
1 cup roughly chopped kale
1 large garlic clove, minced
2 Tbsp raw sesame seeds
1 Tbsp olive oil
pinch salt
Instructions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
To the still hot pan, add olive oil and garlic and sauté until golden brown – about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
Recipe serves 3-4. Leftovers keep in the fridge for up to a few days, and in the freezer for up to a month or more.
Notes
*Nutrition information reflects 1 of 4 servings with kale-sesame topping.
* Pumpkin roasting instructions from Oh She Glows.
* If you’re feeling ambitious, here’s how to roast your pumpkin seeds.
Nutrition Information
Serving size: ~1 cup Calories: 178 Fat: 9g Saturated fat: 3.8g Carbohydrates: 24g Sugar: 10g Sodium: 149mg Fiber: 4.8g Protein: 3.8g

WHITE BEAN CHICKEN CHILI

PREP TIME
15 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 15 mins

A delicious soup made with white beans, chicken and a tasty blend of seasonings.
Author: ©Amy Johnson | She Wears Many Hats
Recipe type: Main
Serves: 8
INGREDIENTS
7 cups chicken broth
4 – 15.8 ounce cans of Bush’s Beans reat northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
INSTRUCTIONS
In a large stock pot bring chicken broth and beans to a boil.
Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer.
In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes.
Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
(Don’t forget the cornbread!)
NOTES
Adapted from Paula Dean’s White Bean Chili.

Slow Cooker Creamy Cauliflower and Potato Soup

http://www.365daysofcrockpot.com

Recipe for Slow Cooker Creamy Cauliflower and Potato Soup
Makes 3-4 servings (this can easily be doubled)
Ideal slow cooker size:  3-4 quart
Cooking time:  6-8 hours on low or 4-6 hours on high

1/2 cup diced white onion
1 garlic clove, minced
1/2 tsp canola oil
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
3 cups chicken broth (or 3 cups vegetable broth)
1/2 head cauliflower
8 oz yellow potatoes (this was just one large potato)
1/4 tsp salt
1/4 cup half and half (or heavy cream)
Salt and pepper, to taste
2 Tbsp diced Green onion (optional)
1/4 cup grated cheddar (optional)
1/4 cup bacon bits (optional)

1.  Combine onion, garlic, oil, nutmeg and cayenne pepper in a microwave safe bowl.  Microwave for 5 minutes, stirring every 90 seconds or so. Transfer the mixture to the slow cooker.
2. Add the broth to the slow cooker.
3. Cut half a large head of cauliflower into florets.  Add to the slow cooker.
4.  Peel the potatoes and cut into cubes.  Add into the slow cooker.  Add in 1/4 tsp salt.
5.  Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 6-8 hours.
6.  Remove the lid and add contents of slow cooker to a large blender (you may have to work in batches).  Blend until smooth and creamy.  Add soup back into the slow cooker.
7.  Add in half and half.  Salt and pepper the soup to taste.
8.  Pour soup into individual bowls and top each with green onions, cheddar and bacon.

Recipe adapted from America’s Test Kitchen Healthy Slow Cooker Revolution