Italian Wedding Soup

21 days of Soup | March 14, 2016 | By

151231_GTL_Soup_065

 

Italian Wedding Soup
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Meatballs
  1. 1/2 lb ground beef
  2. 1/2 cup dry bread crumbs
  3. 1/2 cup grated Parmesan
  4. 1 large egg
  5. Freshly ground black pepper
  6. 2 tablespoons olive oil
  7. 2 cloves garlic, minced
  8. 1 medium onion, chopped
  9. 2 stalks celery, chopped
  10. 2 carrots, chopped
  11. 1/2 cup fresh parsley, finely chopped
  12. 4 cups low-sodium chicken broth
  13. 1 cup fresh spinach
  14. 2 large eggs
  15. 2 tablespoon freshly grated Parmesan, plus extra for garnish
  16. 1/2 cup orzo
  17. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Combine all ingredients for meatballs in a large bowl and mix thoroughly.
  3. Roll into 1" balls and place on sprayed or lined cookie sheet.
  4. Cook for 20 minutes, turning occasionally.
  5. Heat oil in a large pot.
  6. Add in mirepoix (garlic, onions, celery, carrots) and cook until vegetables are soft.
  7. Add in parsley and spinach.
  8. Whisk eggs together in a small bowl and slowly add in broth.
  9. Add broth mixture, parmesan, meatballs, orzo, salt and pepper to the pot.
  10. Simmer on low for 20 minutes.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Kale, Kidney and Sausage Soup

21 days of Soup | March 13, 2016 | By

151231_GTL_Soup_095

 

Kale, White Kidney & Sausage Soup
Serves 4
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Ingredients
  1. 2 tablespoons olive oil
  2. 10 ounces chorizo or andouille sausage
  3. 2 cloves garlic, minced
  4. 1 medium onion, chopped
  5. 2 stalks celery, chopped
  6. 2 carrots, chopped
  7. 2 cups diced tomatoes
  8. 1.5 cups white navy beans
  9. 1/2 teaspoon thyme
  10. 3 cups low-sodium or homemade chicken broth
  11. 1.5 cups fresh kale, chopped and stems removed
  12. Salt & pepper to taste
  13. Sliced parmesan or white cheddar
Instructions
  1. Warm up the oil in a large pot.
  2. Slice the chorizo sausage and fry them over med heat until the centre is cooked and all sides are seared.
  3. Add the mirepoix (onions, celery, carrots) stirring occasionally until vegetables are soft.
  4. Add tomatoes, beans and seasonings and then pour in broth. Remove from heat.
  5. Add roughly chopped kale.
  6. Garnish with sliced parmesan or white cheddar.
Notes
  1. I like the kale to have a bit of texture. If you want it softer add it in before you remove the pot from heat. This is one of those soups that can get really high in sodium if you use canned goods and store bought broth. Opt for fresh tomatoes and/or dry beans that have soaked in water overnight.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Pesto Chicken Soup

21 days of Soup | March 12, 2016 | By

151231_GTL_Soup_087

 

Pesto Chicken Soup
Serves 4
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 2 tablespoons olive oil
  2. 2 boneless, skinless chicken breasts
  3. 2 cloves garlic, minced
  4. 3 tablespoons basil pesto (Try my homemade recipe!)
  5. 1 medium onion, chopped
  6. 2 stalks celery, chopped
  7. 2 carrots, sliced
  8. 3 cups low sodium or homemade chicken broth.
  9. Garnish with sliced parmesan.
Instructions
  1. Warm up oil in a large pot.
  2. Add in sliced chicken breasts, garlic and pesto over medium heat until cooked.
  3. Add the mirepoix (onions, celery, carrots) and cook until vegetables are soft.
  4. Pour in the broth and simmer over low heat for 20 mins.
Notes
  1. Pesto is full of anti-oxidants and protein. But if you're in the mood throw in a cup of dark leafy greens for an extra burst of vitamins.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Stuffed Pepper Soup

21 days of Soup | March 11, 2016 | By

151231_GTL_Soup_107

 

Stuffed Pepper Soup
Serves 4
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 lb lean ground beef
  2. 2 cloves garlic, minced
  3. 1 medium onion, chopped
  4. 1/2 red bell pepper, chopped
  5. 1/2 green pepper, chopped
  6. 1/2 cup tomato paste
  7. 4 cups low sodium or homemade chicken broth
  8. 1/4 teaspoon oregano
  9. 1/4 teaspoon basil
  10. Fresh parsley
  11. 1/2 cup long-grain rice (optional)
  12. Salt & pepper
Optional garnishes
  1. White cheddar
Instructions
  1. Cook lean ground beef in a large pot over medium heat until no longer pink.
  2. Add spanish sofrito (garlic, onions, peppers) until softened.
  3. Add tomato paste, broth, seasonings and rice.
  4. Simmer on medium low for 20 mins.
  5. Garnish and serve.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Shrimp Bisque

21 days of Soup | March 10, 2016 | By

151231_GTL_Soup_012

 

Shrimp Bisque
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 tablespoon butter
  2. 1/2 lb raw shrimp, tails removed
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. 1 medium onion, chopped
  6. 2 celery stalks, chopped
  7. 2 carrots, chopped
  8. 2 tablespoons tomato paste
  9. 2 tablespoons brandy
  10. 4 cups seafood stock
  11. 1/2 teaspoon paprika
  12. 1/2 cup heavy cream
  13. Salt & pepper
  14. Fresh parsley or chives
Instructions
  1. Heat butter in small pan over low heat. Cook shrimp until red. Set aside
  2. Heat oil in large pot over medium heat. Cook mirepoix (garlic, onoins, celery, carrots) until softened.
  3. Add tomato paste and brandy.
  4. Using an immersion or upright blender (in small batches) puree the vegetables together with the seafood stock.
  5. Add paprika, heavy cream and cooked shrimp. Simmer on low for 10 mins,.
  6. Salt and pepper to taste.
  7. Garnish with fresh parsley or chives.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Carrot & Caramelized Onion

21 days of Soup | March 9, 2016 | By

151231_GTL_Soup_016

 

Carrot & Caramelized Onion Soup
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 tablespoon butter
  2. 1 medium onion, sliced
  3. 1 tablespoon olive oil
  4. 2 cloves garlic
  5. 1 medium onion, chopped
  6. 2 celery stalks chopped
  7. 4 carrots, chopped
  8. 4 cups low sodium or homemade broth
  9. Salt & pepper
  10. Fresh parsley
Instructions
  1. Warm up the butter over low heat and add the sliced onion. Simmer on low for 20 mins.
  2. Meanwhile warm up the olive oil in a medium pot.
  3. Add the mirepoix (garlic, onions, celery and carrots) over medium-high heat until softened.
  4. Using an immersion or upright blender (in small batches) puree the vegetables together with the broth.
  5. Add cream. Salt and pepper to taste.
  6. Garnish with caramelized onions and fresh parsley.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Chipotle Black Bean & Sausage Soup

21 days of Soup | March 8, 2016 | By

 

 

151231_GTL_Soup_004

Chipotle Black Bean and Sausage Soup
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 1 tablespoons butter
  2. 1 lb chorizo or andouille sausage, sliced
  3. 2 tablespoons olive oil
  4. 2 cloves garlic, minced
  5. 1 medium onion, chopped
  6. 2 celery stalks, chopped
  7. 2 carrots, chopped
  8. 1 chile in adabo sauce (or 1 tablespoon paste)
  9. 4 cups low sodium or homemade chicken broth
  10. 30 oz black beans
  11. 1/4 teaspoon cumin
  12. 1/4 teaspoon paprika
  13. 1/4 cup heavy cream
  14. Salt & pepper
Instructions
  1. Heat butter in small pan over medium heat. Cook sausages and set aside.
  2. Heat olive oil in large pot over medium high heat.
  3. Add mirepoix (garlic, onions, celery and carrots) until softened.
  4. Add chile or paste.
  5. Using an immersion or upright blender (in small batches) puree the vegetables together with the broth.
  6. Add black beans, spices, heavy cream and sausages.
  7. Salt & pepper to taste.
Grace, Truth & Lemons http://gracetruthandlemons.com/

 

 

 

Lemon Chicken Orzo

21 days of Soup | March 7, 2016 | By

151231_GTL_Soup_039

 

Lemon Chicken Orzo Soup
Serves 4
A slightly easier version of the traditional Greek Avgolemono soup.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 2 Tbsp olive oil
  2. 2 cloves garlic, minced
  3. 1 medium onion, finely chopped
  4. 1 celery stalk, finely chopped
  5. 1 carrot, finely chopped
  6. 6 cups low sodium or homemade chicken broth.
  7. 1/2 cup orzo or rice
  8. 1 pound boneless, skinless chicken breast, chopped
  9. 3 eggs
  10. 3 Tbsp lemon juice
  11. Salt & pepper to taste
Garnish
  1. Fresh parsley, chopped
Instructions
  1. Heat the olive oil in a large pot and cook the chicken over medium heat.
  2. Add the mirepoix (garlic, onion, celery and carrots) until vegetables are soft.
  3. Meanwhile cook the orzo/rice in a second pot until nearly fully cooked.
  4. Add the broth and orzo/rice to the chicken and vegetables. Simmer on low for 10 mins.
  5. Meanwhile whisk the eggs in a large bowl and slowly add the lemon juice while continuously whisking.
  6. Slowly pour 1 cup of just broth into the eggs/lemon mixture while continuously whisking.
  7. Add 1 or 2 more cups of broth the same way.
  8. Return the soup to a 2nd boil remove from heat and then add the eggs/lemon mixture.
  9. Garnish as desired and serve.
Notes
  1. The eggs/lemon mixture might curdle if whisking isn't continuous especially when adding the hot broth.
Grace, Truth & Lemons http://gracetruthandlemons.com/

Banana Butternut Squash Soup

21 days of Soup | March 6, 2016 | By

 

151231_GTL_Soup_113

Banana Butternut Squash Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 butternut squash
  2. 1 banana
  3. 4 cups low sodium or homemade chicken broth.
  4. 1/4 cup heavy cream
  5. Salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut squash in two lengthwise. Place on cookie sheet.
  3. Place on middle rack in oven for 30 mins.
  4. When removed from oven and cool enough to handle, remove the skin and discard.
  5. Using an upright blender in small batches, puree the squash and banana together with the broth.
  6. Transfer to a large pot and bring to a boil.
  7. Add heavy cream and seasonings.
  8. Garnish and serve.
Grace, Truth & Lemons http://gracetruthandlemons.com/