Category Archives: Soup

Soup

Vegan Asparagus Soup
You won’t miss the cream in this amazingly creamy vegan soup! Ingredients: 1-2 bunches asparagus 2 green onions 1 handful of fresh washed spinach 1/2 cup cashews 1 cup vegetable broth 2 sprigs fresh thyme salt & white pepper (or black) dash of white truffle oil Croutons: Whole grain bread cubed into 1/2″ pieces dash Continue Reading
Curried Squash Soup
Ingredients: 2-3 Squash ½ tsp cumin 2 Cans Chicken Broth ½ tsp curry 1 onion, minced ½ tsp cayenne 3 cloves garlic ½ tsp mustard powder salt & pepper 1 tbsp EVOO 1/4 cup sour cream 1 small bunch cilantro Instructions: Cook onions in EVOO and add garlic. Add squash and spices. Add broth and bring Continue Reading
French Onion Soup
Ingredients: 4 tablespoons butter 1 teaspoon salt 2 large red onions, thinly sliced 2 large sweet onions, thinly sliced 1 (48 fluid ounce) can chicken broth 1 (14 ounce) can beef broth 1/2 cup red wine 1/4 cup Cognac 1 tablespoon Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme leaves 1 bay leaf Continue Reading
Orange Ginger Soup
Ingredients: 1 lb carrots 1 medium onion 6 cloves garlic 1-2” fresh ginger 3 tbsp vegetable oil 1 large orange 4 ½ cups chicken stock 1 bay leaf 1 bunch cilantro/parsley ¼ cup sour cream/plain yogurt salt & pepper to taste Instructions: Peel and thinly slice the carrots. Finely chop the onion. Peel and chop Continue Reading
Avgolemono / Chicken Lemon Soup
Ingredients: 4 Cups Chicken Broth 1-2 Cups Shredded Chicken 2 Whole Eggs (Beaten) 1 Whole Lemon (Squeezed) 3/4 Cup Orzo (Dried) 2 stalks diced celery (optional) 1 Handful Parsley (Fresh, chopped, optional) 1 Pinch Pepper (To taste) 1 Pinch Salt (To taste) Instructions: Bring the broth to a boil and add the orzo and celery. Continue Reading
Wild Mushroom Cappuccino Soup
Ingredients: 1.5 oz dried chanterelle mushrooms 9 tablespoons unsalted butter, divided 1 cup finely chopped mushrooms, divided 8 oz portobello mushrooms, finely chopped, divided 8 oz crimini mushrooms, finely chopped, divided 8 oz shitake mushrooms, finely chopped, divided 8 oz oyster mushrroms, finely chooped, divided 2 cups red wine 1 cup tawny Port 3 teaspoons Continue Reading
Revithia / Chickpea Soup
Ingredients: 2 cups Dry Chickpeas 1/2 cup olive oil 1 tbsp oregano 1 onion, diced Baking Soda 3-4 carrots, sliced Salt & Pepper Lemon Instructions: Soak Dry Chickpeas in water for 12 hours Drain the beans and spread them out onto a baking pan and sprinkle with baking soda, moving the beans around with your Continue Reading
Pasta Fagioli
Instructions: 1 onion chopped 2 celery stalks chopped 2 cloves garlic minced 6-8oz prosciutto/ham cubed small (leave out for healthier option) 1 can white beans (cannellini beans) 1/2 cup macaroni salad pasta OR small elbow macaroni 1 can chicken broth 3 tbsp evaporated milk OR cream OR MILK (use sparingly for healthier option) 1 small Continue Reading
Smashed Pea and Barley Soup
Ingredients: 1 lb green split peas (rinsed and drained) 1/2 c pearl barley 8 c water 2 bay leaves 1 tsp salt 1 tbsp soy sauce 1 tbsp chopped fresh thyme ( or 1/2 tbsp dried) 2 tsp minced garlic 1/2 tsp rubbed dried sage Large Pinch ground cumin 1 1/2 c diced carrots 1/2 Continue Reading
Portabella Mushroom Soup
Ingredients: 2 baskets of flavorful mushrooms roughly chopped  baby portabella works great OR 1 basket + 2 large portabellas OR 4-5 large portabellas 1 can chicken stock 1 yellow onion roughly chopped 2 cloves chopped garlic 2 cups white wine 1 cup milk/cream (optional) 1/4 tsp fresh rosemary 1 tbsp butter (optional) 1 tbsp olive Continue Reading