Mushroom + Barley Soup (vegan, DF)

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Such a pleasing, simple soup - healthy and vegetarian. I love the addition of lemon and dill to the classic combination of mushroom and barley. 

6 servings.  

Mushroom + Barley Soup with Lemon and Dill

dash olive oil

1 yellow onion, diced

3 cloves garlic, minced

 3 carrots, peeled, chopped

3 celery ribs, chopped

1 potato, peeled, chopped

12 oz ceremini mushrooms, sliced

1/2 cup pearled barley, rinsed

1 bay leaf

1/2 teaspoon dried thyme  

2 quarts vegetable stock

1 q4oz tin chickpeas, drained, rinsed

1/2 cup chopped fresh dill

s + p

juice of one lemon  

In a large pot over medium heat, sauté onions and garlic in dash of olive oil until soft. Add carrots, celery, potato, mushrooms, barley, bay, thyme and stock. Season with a bit of salt and pepper. Bring to a boil, reduce to a simmer. Simmer until barley is tender, about 30 minutes. Add chickpeas and dill. Season with salt, pepper and lemon juice. 

 

Pozole Rojo with Pork (GF)

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Oh, pozole. It's just the thing in the winter - a hot, chile infused, pork filled soup with a multitude of little toppings to dress it up. I love it but hardly ever make it at home because it can be pretty time consuming. I've edited this recipe down so it's easy and has minimal steps. 

If you've never had it, it is a brothy mexican soup made with chiles, pork and hominy. There are two kinds that I'm aware of - rojo (red) and verde (green). This is the red one. Toppings like any combination of toasted tortillas, cheese, avocado, sliced radishes, shredded cabbage, cilantro leaves, diced white onion and lime wedges should be served with it. 

A note on ingredients: hominy is a dried corn kernel that has been nixtamalized, meaning it was soaked in an alkali mineral bath that makes it easier to digest. You can find it dried or canned. Canned is much more convenient, just drain, rinse and add it to the soup. Treat the dried stuff as you would dried beans, soak overnight and simmer in a large pot of water for a few hours until softened. They will be puffy and chewy. 

To make the tortilla crisps in the photo, just heat a soft corn tortilla in a skillet over medium heat until it it crisp, golden and blistered, flip and repeat on the reverse. 

serves 4. 

Pozole Rojo

1 dried ancho chile pepper

2 cup boiling water

dash oil

6oz cooked, shredded pork

2 garlic clove, finely chopped

1 bay leaf

1 teaspoon dried oregano

1/4 teaspoon cumin powder

1 quart and 1 cup pork, chicken or vegetable stock

1 14 oz tin drained or 8oz dried then cooked hominy

s+p, to taste

lime juice, to taste

In a small skillet over medium high heat, toast ancho pepper. It will puff up and become toasty. Be careful not to burn it - it won't taste good. Once toasted, remove and discard stem, seeds and membranes. Break into pieces, cover with 1 cup boiling water. Cover and set aside for 15 minutes. 

In a medium pot, heat a dash of oil over medium heat. Cook pork, garlic, bay leaf, oregano and cumin until fragrant, about 2 minutes. Add stock and hominy. Bring to a boil, reduce to a simmer. 

Blend chile with soaking liquid until very smooth. Add to soup. Continue to simmer until hominy is nice and soft, wanting to fall apart, maybe 30 minutes overall, depends on what kind you used, Add more water or stock during cooking if needed. Season with salt, pepper and lime juice. 

Serve with garnishes on the sides like toasted tortillas, cheese, avocado, sliced radishes, shredded cabbage, cilantro leaves, diced white onion and lime wedges. 

Detox Vegetable Soup (Vegan, GF, DF, Paleo)

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So, summer is juuuuuuuust about over, isn't it? Instead of quietly crying into my pillow, I though I'd make a bright tomato based, vegetable heavy soup. I wanted something that was healthy but filling which this soup is thanks to all of the veggies. Vibrant, fresh produce always reminds me of warm summer farmer's markets, long sunny days and great meals. 

Serves 8. 

Vegetable Soup

splash olive oil

1 medium yellow onion, chopped

4 cloves of garlic, minced

4 carrots, peeled and chopped

2 ribs celery, chopped

1 small fennel bulb, cored and sliced

1 teaspoon dried thyme

1 teaspoon dried basil

1 14oz tin diced tomatoes

2 quarts vegetable stock

4 cups shredded green cabbage

1.5 cup chopped green beans

2 cups chopped broccoli

2 cups chopped zucchini

s + p 

squeeze of lemon juice

In a large pot over medium heat, warm olive oil. Add onion and garlic, cook until soft, stirring occasionally, about 8 minutes. Add carrots, celery, fennel, thyme, basil tomatoes and vegetable stock. Bring to a boil, reduce to a simmer. Simmer 20 minutes. Add cabbage, green beans, broccoli and zucchini. Simmer 5 minutes more. Season with salt, pepper and lemon juice. 

Ramen Soup Jars (Vegan, GF, DF)

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Aka your new favorite lunch. Who doesn't love a cute little jar lunch. It's so portable and easy to eat anywhere. All you need is hot water. You can definitely change customize these to your liking. Want spice? Add a bit of chile paste or hot chile oil. Want carbs? Add a ton of noodles. 

I'm calling these ramen jars but you can definitely make them with out noodles for a lighter, grain free meal. You can't see them in the photos, but we used these aip friendly Shirataki noodles. They are a dried noodle, made from tapioca starch, konica powder, calcium and citric acid. They taste just like a glass noodle. I found these at whole foods but they are also available online.  Feel free to use any noodle you like but precook them if they will need more than a few minutes in hot water to cook. 

Just remember when you're prepping the vegetables that everything in the jar is cooked by pouring boiling water into the jar, sealing and letting it sit for a few minutes. This means that everything should be sliced small and thin. 

Here's grocery list what you will need to make 8 jars:

4 carrots, cut into thin matchsticks

1 bunch scallions, thinly sliced

2" knob fresh ginger, grated

4 cups thinly sliced green beans (about 1#)

4 cups chopped broccoli, in bite sized pieces

1/2 cup corn kernels, fresh or frozen

1/2 cup shelled edamame, fresh or frozen

1/2 cup miso paste

1/2 cup tamari soy sauce

1/3 cup sesame oil

2 teaspoons garlic powder

noodles, amount is up to you, I used 8 shirataki dried noodle nests.

Here's the recipe for ONE jar:

Vegan Ramen + Vegetable Jar

1 tablespoon miso paste

1 tablespoon tamari soy sauce

2 teaspoons sesame oil

1 teaspoon grated ginger

1/8 teaspoon garlic powder

1 scant tablespoon thinly sliced scallions

1/2 cup carrots, cut into thin matchsticks

1/2 cup thinly sliced green beans

1/2 cup finely chopped broccoli

1 tablespoon corn kernels, fresh or frozen

1 tablespoon shelled edamame, fresh or frozen

1 serving of noodles (cooked or uncooked - see note above)

Line up 8 clean glass jars with lids. Fill each jar with the above ingredients. Seal and store in fridge. When ready to serve, fill jar with hot water. Stir, to loosen miso paste. Replace lid and shake lightly to mix ingredients. Let sit for about 5 minutes. Carefully remove lid and enjoy. 

Kimchi Soup (vegan, paleo, GF, DF)

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I think I have a soup addiction. I made this earlier in the week after returning to Brooklyn from a weekend in Ithaca to a house with almost no food. I keep meaning to freeze a pint or two of each soup I make so that I'm not caught with nothing to eat but I never remember. 

Luckily, my mom sent us back here with a bunch of veggies from her garden and the local farmer's market. The haul also included a new jar of kimchi. Cameron had mentioned an idea for a kimchi soup earlier in the week and after a quick fridge inventory, I realized we had everything we needed for a healthy, late summer vegetable kimchi soup. (Thanks, mom!)

This is a great fridge clean out recipe since it will work with most stocks and vegetables. I happened to have corn, carrots, zucchini, kale and green beans but most other vegetable would work too.

Kimchi Soup

small splash oil

1/2 red onion, chopped

small 1" knob ginger, peeled and grated

2 garlic clove, grated

1 quart vegetable stock

1 1/2 cup kimchi with liquid (I chopped mine first) 

2 tablespoons tamari soy sauce

1 cup chopped zucchini

1 cup chopped green beans

1 cup chopped carrots

3/4 cup corn kernels 

1 cup chopped kale

s + p, to taste

Warm oil in a pot, over medium heat. Add onion, ginger and garlic. Cook until soft, stirring frequently. Add stock, kimchi, tamari zucchini, green beans, carrots and corn. Simmer until vegetables are tender. Time will depend on how thin vegetables are, these took about 8 minutes. Stir in kale. Season to taste. 

Irish Vegetable Stew (Vegan, GF)

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As much as I like the plant based diet, it left a void in the slow cooked braised, stewed soup department - which is a big department! We made a slow cooked roast, beef stew type thing about twice a month. Even though it's summer, I wanted a plant based version of my favorite comfort food. 

I have two words for you: tomato paste and gluten free stout beer. More than 2 words but you get the idea. These things are magical together. Browning the tomato paste and deglazing with the stout create a beautiful base for the stew. Vegetarian or not, you will not even miss the meat in this thick, gluten free stew. 

I can't wait to make it again. It's good on it's own but also over cooked spaghetti squash. 

Get a gluten free stout like Murphy's. If gluten isn't a concern you can use any stout just keep n mind that if you use a chocolate stout or coffee stout, that flavor will be incorporated into the stew. 

Serves 6-8.

Irish Vegetable Stew

splash olive oil

1 yellow onion, diced

6 cloves garlic, minced

1/2 cup tomato paste

4 ribs celery, chopped

4 carrots, peeled, chopped

10 oz cremini mushrooms, chopped

2 plantains, peeled, chopped

1 bay leaf

1 1/2 teaspoon dried thyme

1/4 teaspoon sage

1 bottle gluten free stout

1 quart vegetable stock

2 1/2 cups green beans, chopped

s + p, to taste

splash apple cider vinegar or lemon juice, to taste

In a 6 qt stock pot, over medium high heat, warm olive oil. Add onions and brown, stirring as needed, about 15 minutes. Add garlic and tomato paste and brown. Stir as needed, about 5 minutes. Add celery, carrots, mushrooms, plantains, bay, thyme and sage. 

Add stout. It will bubble, scrap up any bits from bottom of pot if you can. Add stock. Bring to boil. reduce to a simmer. Simmer until vegetables are soft, about 40 minutes. Add greens beans and cook, 5 minutes more. Season with salt, pepper and about 1 teaspoon apple cider vinegar. 

Summer Cabbage + Vegetable Soup (Paleo, Vegan, GF, DF)

Generally, I don't eat nightshades because I have a sensitivity to them. I have, however, reintroduced potatoes and haven't had any issues with a bite of tomato something here and there. Also, it's summer and I'm dying for a beautiful summer vegetable soup with a tomato base.

If I'm being truly honest on why I made this soup (and the healthy meatballs posted previously) it's because I've been eating very poorly and not exercising. Which if you know me, is crazy because I love healthy a healthy meal and a good workout. I know exactly where things went wrong. I took a little trip to Raleigh, NC at the end of May and ate everything I could get my biscuit hoarding hands on. (Seriously, so many biscuits!) 

While it was a great trip, I returned to Brooklyn puffy as I like to call it. Somewhere around that time I lost the will to get myself to the gym. Honestly, I think I was bored with going to the same place every weekday. So I continued on with this lazy girl routine and things got a bit wider and squishier

This week is totally different. Poof! I'm excited to establish a new routine of running outside every morning, saying 'no thank you' to unhealthy foods and cooking delicious, nutritious food for Cameron and myself. It's a good feeling. 

Does this happen to anyone else? What do yo do to shake things up when your off your healthy game? 

Serves 8. 

Cabbage + Vegetable Soup

splash olive oil

1 yellow onion, diced

4 garlic cloves, minced

3 carrots, peeled, chopped

3 celery ribs, chopped

1 14oz tin diced tomatoes

2 quarts vegetable stock

1 teaspoon dried oregano

1 teaspoon dried basil

4 cups shredded cabbage

2 cups chopped green beans

1 summer squash, chopped

juice of one lemon

s + p, to taste

In a large pot, over medium heat, sauté onion and garlic in a splash of olive oil until soft and glossy, about 8 minutes. Add carrots, celery, tomatoes, stock, oregano and basil. Bring to a boil, add cabbage. Reduce to a simmer. Simmer until carrots are tender, about 10 - 15 minutes. Stir in green beans and squash, cook 5 minutes more. Season with lemon juice, salt and pepper. 

Pho-most Soup (Paleo, GF, DF)

I have no idea what to call this soup. When I was putting it together in my head, I wanted a super flavorful beef broth base like pho but I didn't exactly want pho. This soup is built on a rich broth infused with charred onion, browned ginger and toasted spices like cinnamon, anise and coriander seed. It's the best part of the soup. 

I just added carrots, sugar snap peas, collard greens and tofu knots - for protein. If you're aip or paleo, substitute any cooked meat. Toppings are a must. They really elevate the soup to a much better place. Shredded mint, cilantro, diced white onion and lime wedges. 

A word on tofu knots - They are delicious. I've used both fresh and frozen. Fresh are about 100 times better but they're hard to find. They also come dry but I haven't tried those yet. I've only seen each in asian grocery stores or markets. 

Makes 4 servings. 

A Pho Like Soup

3 star anise pods

1 cinnamon stick

3 cloves

1 teaspoon coriander seeds

1 yellow onion, peeled, halved

2" ginger, halved

4 cloves garlic, peeled

2 quarts beef stock

1 tablespoon fish sauce

1 tablespoon coconut aminos or tamari soy sauce

10 oz sugar snap peas, trimmed

3 carrots, peeled, chopped

8oz tofu skin knots

2 cups chopped collard greens

juice of one lime

salt, to taste

lime wedges

chopped mint

chopped cilantro

In a small cast iron skillet, toast spices. Set aside. Use the same pan to char onion, garlic and ginger. Add spices, charred onion, garlic, ginger and beef stock to a large pot and simmer for 1 hour. Strain out and discard solids. Return liquid to pot and add fish sauce, snap peas, carrots and tofu knots. Simmer until carrots are soft, about 7 minutes. Stir in collard greens and season with salt. 

Ladle into bowls and garnish with chopped mint, chopped cilantro and lime wedges. 

Khao Soi (AIP, Paleo, GF, DF)

I really like this soup. Something about thai flavors lately. Every week my grocery bag comes home with lemongrass, ginger, garlic and coconut milk. It feels like I'm eating takeout but it's all home cooked. The beauty of batch cooking, right? 

Recipe adapted from Lazy Cat Kitchen. I love that name. 

Makes about 6 servings. 

Khao Soi Soup

6 garlic cloves, peeled

2" ginger, peeled, roughly chopped

1/4 cup chopped cilantro (stems or leaves)

2 lemongrass stalks, tough leaves removed, chopped

2 shallots, chopped

1/2 teaspoon ground coriander

1 1/2 teaspoon turmeric

1 teaspoon madras curry powder

3 tablespoons water

1 butternut squash, peeled, diced

2 stalks broccoli, peeled, in bite sized pieces

1 1/2 cup chopped green beans

4 carrots, peeled, sliced

1 quart vegetable stock

1 14 oz tin full fat coconut milk

28 oz water

1 teaspoon szechuan peppercorns

1 tablespoon fish sauce

2 tablespoons tamari or coconut aminos

juice of 1 lime

2 teaspoons maple syrup

salt

cilantro, for garnish

Heat oven to 450 degrees. Line two sheet trays with parchment paper. Toss squash with a splash of oil, arrange on one tray. Toss broccoli with splash of oil, arrange on the other tray. Sprinkle each with salt and pepper. Roast until softened and beginning to blacken, about 15 minutes. Remove from oven and set aside. 

Combine garlic, ginger, cilantro, lemongrass, shallots, coriander, turmeric, curry powder and water in the bowl of a food processor. Puree to a paste. 

In a pot, heat a tablespoon of oil over a high flame. Add paste and cook until slightly browned, stirring, about 5 minutes. Add vegetable stock, coconut milk, water, peppercorn sachet and carrots. Boil, reduce to a simmer. Add green beans. Skim off any foam from surface. Simmer until greenbeans and carrots are tender, about 10 minutes. Turn off heat. Add roasted broccoli and squash. Stir in fish sauce, tamari, lime juice and maple syrup. Salt to taste. Serve with noodles, zoodles, rice or enjoy on it's own. Garnish with lime wedges and cilantro leaves. 

Lentil Soup (Vegan, GF, DF)

This is a very loving soup. It's comforting, healthy and very adaptable. I make it all the time and I think it's about the third time I've posted a lentil soup on here but it's been awhile. Each time I make lentil soup, I like to tweak it a little bit. Sometimes it's full of cumin, marmite, tamari & sesame or garam masala - like this one. 

It's hard to resist the warm spiced notes of garam masala - an Indian spice blend. I took things a bit further with a dash of sesame oil,squeeze of lemon and splash of apple cider vinegar, You'll know when the seasoning is right because all the flavors will pop and brighten. 

I strongly prefer chicken stock for my lentil soup but vegetable stock is great too if you're looking to keep things vegetarian. If you're in comfort food mode and you eat nightshades, a potato does something wonderful in here. Chop it up and add it with the lentils. 

Makes about 8 servings. 

Simple Lentil Soup

splash olive oil

1 yellow onion, finely chopped

3 cloves garlic, minced

4 carrots, peeled, chopped

4 stalks celery, chopped

10 oz cremini mushrooms, sliced

1 bay leaf

1 teaspoon dried thyme

1 teaspoon garam masala

2 quarts stock (chicken or vegetable)

1 1/2 cup french green lentils, rinsed

1 bunch collard greens, stems removed, chopped

s + p

lemon juice, to taste (about 1 lemon)

sesame oil, to taste (about 1.5 teaspoons)

apple cider vinegar, to taste (about 1 tablespoon)

In a pot, over medium low heat, warm olive oil. Add onion and cook until soft and glossy, about 10 minutes. Add garlic, carrots, celery, mushrooms, bay, thyme, garam masala, stock and lentils. Bring to a boil, reduce to a simmer. Cook until lentils are tender, about 35 minutes. Add collard greens. Season with salt, pepper, lemon juice, sesame oil and apple cider vinegar. 

Cameron's Daikon + Mushroom Soup (AIP, Paleo, GF, DF, Vegan)

I love when Cameron gets a cooking idea like a soup or a salad  - whatever it is will always be delicious, healthy and well made. This soup is no different. Savory, brothy and full of daikon. I secretly think he was trying to make a fish free, Mea-friendly version of this Oden he used to get in the winter at a place near his old work but he might not agree. (We'll see.) 

Daikon + Mushroom Soup

to make the stock:

2 leeks, halved

fennel tops

2 inches ginger root, peeled, sliced

4 garlic cloves, smashed

4 dried shitakes

1 bay leaf

1 kafir lime leaf

1 teaspoon peppercorns (black and pink)

Place everything in a large pot. Cover and simmer for 1 hour. Strain and discard solids. 

for the soup

splash olive oil

1 celeriac, peeled and diced

1 fennel bulb, cored and sliced

2 daikon, peeled and chopped

6 oz chopped mini portobello mushrooms

2 cups baby bok choy, sliced in half

juice of 1 lime

Saute celeriac and fennel until, softened and glossy, about 5 minutes. Add stock and daikon. Bring to a boil, add mushrooms and simmer. Cook about 40 minutes until all vegetables are soft. Add bokchoy. Season with lime juice and salt. 

AIP Tom Khaa Gai (AIP, Paleo, GF, DF)

I love a coconut tom kha soup. So exotic and flavorful. I just don't use enough lemongrass in my everyday cooking. This one is full of veggies and healthy fat from the coconut milk. It makes a lot of soup so you could consider halving the recipe or freezing some. Just be sure to cool it down all the way before it goes into the freezer. 

To make the lemongrass easy to remove, cut it lengthwise but leave an inch at the top so it stays together. Roll it 180 degrees and cut again the same way. It should look like a little lemongrass tassel, Take a minute to bask in all the lovely lemongrass aromatics. 

AIP Tom Khaa Gai

serves 8. 

2 shallots, minced

2" numb of ginger, peeled and minced

2 stalks lemon grass, bruised and cut like a tassel

6 fresh or dried kafir lime leaves

2 tins full fat coconut milk

2 tablespoons fish sauce

1 tablespoon honey

1 lb boneless, skinless chicken breast, thinly sliced

6 cups chicken stock

4 carrots, peeled, sliced

8 oz cremini mushrooms, sliced

1 head cauliflower, chopped

8 oz green beans, chopped

lime juice, to taste

s+p 

fresh cilantro, chopped

In a large pot, boil shallots, ginger, lemongrass, lime leaves and coconut milk for a few minutes until fragrant. Stir in fish sauce, honey, chicken, stock, carrots, mushrooms, cauliflower and green beans. Simmer until vegetables are soft. Season with lime juice, salt and pepper. Remove lemon grass stalks and lime leaves. Garnish with cilantro leaves. 

Mea's Green Soup (AIP, Paleo, GF, DF)

I made this a month ago and can't believe I didn't post it.  I think I was saving it for spring when all other the ingredients are more in season.  I made it today and decided I better share before I forget.  This is a great clean, bright healthy soup.  I love having a dinner of simple vibrant veggies and a little lean protein in a punchy broth like this with dill and lemon. 

Make this vegetarian by skipping the chicken and substituting vegetable stock.

If you like this one, you'll also like Cam's Green Soup

Makes 6 servings. 

Mea's Green Soup

1 lb boneless skinless chicken breast

3 quarts water

splash cooking oil (I like olive oil for this one)

1 yellow onion, diced

2 cloves garlic, minced

1 bay leaf

2 carrots peeled, sliced

2 stalks celery, chopped

1 1/2 cup fresh (or frozen) green peas

1 bunch asparagus, chopped

2 cups chopped green beans

3 cups chopped kale

1 bunch fresh dill, chopped

lemon juice, to taste

s + p, to taste

Simmer chicken in water until cooked through, about 20 minutes.  Remove chicken and shred when cool.  Save the water to use as the stock.  Set both aside.  

In a pot, heat a splash of oil over medium heat.  Add onion, garlic, carrot, celery and bay leaf.  Saute until glossy and softened.  About 5 minutes.   Add stock.  Bring to a boil and reduce to a simmer.  Simmer a few minutes until carrots are tender.  Add peas, asparagus, green beans and kale.  Cook a few minutes.  Stir in dill and lemon juice.  Season with salt and pepper. 

Cilantro Lime Chicken Soup (AIP, Paleo, GF, DF)

That's right.  Another soup.  Perky with lime juice and full of vegetables.  I was having a moment the other day when I was missing the tortilla soup that I used to get all the time from the Mexican place down the block.  Of course, this soup is not that soup but the flavors of lime and cilantro in a chicken-y soup get me there.  Just serve with a handful of plantain chips.  

Cilantro Lime Chicken Soup

2 boneless skinless chicken breasts

1 quart chicken stock

1 quart water

Splash olive oil

1 large white onion, finely diced

4 cloves garlic, minced

3 carrots, diced

3 ribs celery, diced

2 turnips, peeled, diced

1 teaspoon dried oregano

1 zucchini, diced

1 yellow summer squash, diced

s + p 

juice of 2 limes

1/4 cup chopped fresh cilantro

1 avocado,  pitted and diced

Place chicken, stock and water in a medium sized pot.  Boil, reduce to a simmer and cook about 25 minutes or until chicken is cooked through.  Transfer chicken to plate to cool.  When cool enough to handle, shred.  Set both chicken and stock aside. 

In a large pot over medium heat, warm oil and cook onion and garlic until soft, about 5 minutes.  Add carrots, celery, turnips, oregano and chicken stock/water.  Boil, reduce to a simmer and cook until carrots are tender, about 20 minutes.  Add zucchini, yellow squash and shredded chicken.  Cook 5 minutes. Season to taste with salt, pepper, lime juice.  Serve with chopped cilantro leaves and diced avocado.

Coconut Chicken + Vegetable Curry (Paleo, AIP, GF, DF)

This is a nice big pot of soup.  We are a household of two so half of it is going to the freezer for later.  I'm going to be so happy later.  "Later" is usually a week night after work when I come home and have a tiny princess food fit because:

  1. I just don't want to eat the same thing I had twice already this week
  2. It's grocery day tomorrow and we're out of acceptable dinner options
  3. There are no leftovers and I'm too lazy to cook  

To be successful on AIP, I have to prepare almost all of my own food.  Restaurants love to sneak nightshades and butter into so many innocent seeming dishes and processed foods too often have soy or corn.  Or, for example, curry powders are full of things I can't have on AIP like seeds and nightshades.

So while I'm already in the kitchen, I might as well make extra and freeze for later.  This way, I'll always have something healthy and safe that I can warm up on days when I can't cook.  

Coconut Chicken + Vegetable Curry

1 tablespoon turmeric

1 teaspoon fenugreek

1/2 teaspoon ground clove

1/2 teaspoon ground cardamon

1/2 teaspoon ground cinnamon

1/4 teaspoon ground white pepper

1/4 teaspoon ground szechwan pepper

2 tablespoon coconut oil

8 scallions, white and light green parts, minced

6 cloves garlic, minced

1.5 inch ginger, peeled, minced

1 small head cauliflower, in florets

6 carrots, peeled, coarsely chopped

1 14oz tin coconut milk

2 quarts chicken stock or bone broth

2 cups chopped green beans

1 lb boneless, skinless chicken breast, sliced thin

2 cups chopped kale

salt, to taste

lime juice, to taste

In a small bowl, combine turmeric, fenugreek, clove, cardamon, cinnamon, white pepper and szechwan pepper.  Set aside. 

In a large stock pot, saute scallion, garlic and ginger in coconut oil, over medium low heat. Cook until fragrant, soft and glossy - about 3 minutes.  Add cauliflower, carrots, coconut milk, stock and spices.  Bring to a boil, reduce to a simmer.  Simmer until carrots are tender, about 10 minutes.  Add green beans and chicken.  Cook 5 minutes or until chicken is fully cooked.  Stir in chopped kale.  Season with salt and lime juice. 

Turmeric Vegetable Chicken Soup (AIP, Gluten free, Dairy free)

There's just something about chicken soup that makes me feel cared for and loved.  What chocolate does for most; chicken soup does for me.  I've been making this soup pretty much every other week - I just can't get enough of it.  

It's full of anti inflammatory ingredients like turmeric.  At my last doctors appointment, My rheumatologist strongly advised I not only take turmeric supplements (curcumin) and cook with it.  She said that scientific studies show Turmeric lowers inflammation - something those of us with auto immune issues are very concerned with.  Not only does turmeric add a beautiful color and flavor to this soup but can also be used many ways in the kitchen. 

Garlic is another powerful ingredient that can lower toxicity, cholesterol and high blood pressure.  Celery is another one - great for lowering inflammation while being low in calories and high in fiber.  All great things.  I sneak turmeric, celery and garlic into a lot of things I cook. 

The second time I added a thinly sliced yellow squash in with the kale.  It was great.  This soup is pretty open to suggestions so take a look around and throw in some extra veggies.

Turmeric + Vegetable Chicken Soup

1/2 chicken, skin removed

2.5 quarts water

Splash of oil

2 small yellow onions, finely chopped

4 garlic cloves, minced

4 carrots. peeled, diced

4 celery stalks, diced

2 handfuls kale, stems removed, chopped

1.5 teaspoon ground turmeric

s + p

1 tablespoon appel cider vinegar

Bring chicken and water to a boil, reduce heat and simmer.  Skim any foam from surface. Simmer until chicken is cooked thru, about 30 minutes.  Remove chicken from liquid.  When cool, shred or chop meat and set aside.  Reserve cooking liquid (it's your new yummy stock.)

In a large pot, heat oil over medium heat.  Sauté onion and garlic until soft, about 8 minutes. Add carrots, celery, reserved stock and turmeric.  Bring to a boil, reduce to a simmer.  Cook until vegetables are tender, about 20 minutes.  Stir in kale, cider vinegar and shredded chicken. Season with salt and pepper.

Chipotle Chicken Soup

I know I'm crazy for eating/making soup while summer's starting up but I just really like this one.  It's a nice spicy soup.  Full of veggies, chicken and chipotle peppers.  I can eat bowls and bowls of this stuff.  

Chipotle Chicken Soup

2 quarts chicken stock

1 lb boneless, skinless chicken breast

1 teaspoon olive oil

1 large yellow onion, diced

3 carrots, peeled, halved lengthwise, thinly sliced

1/2 tin chipotle peppers in adobo ~about 4 peppers, chopped + sauce

1 zucchini, halved, sliced

1 tin chickpeas, drained, rinsed

kernels of 2 ears of corn

s + p

juice of 1 lime

sliced avocado, for garnish

chopped fresh cilantro leaves, for garnish

In a large pot, bring chicken stock and chicken to a boil, reduce to a simmer.  Cook until chicken is fully cooked, about 25 minutes. Remove chicken, shred when cool.  Set chicken aside.  

In a large pot, over medium low heat, sweat onion until very soft.  Add stock, carrots and chipotle peppers. Bring to a boil, reduce to a simmer.  Cook until carrots are tender, about 10 minutes.  Stir in zucchini, chickpeas and corn; simmer 2 minutes more.  Season with salt, pepper and lime juice.  Serve with sliced avocado and fresh cilantro leaves.  

 

Cam's Green Soup

Healthy Healthy Healthy!  We really needed this: a delicious dose of green veggies in a flavorful broth.  It's very flavorful and different from what we normally cook.  We made a big pot of rice to ladle the soup over in our dinner bowls.  

Makes about 4 servings.

Cam's Green Soup

2" ginger, large slices

4 green onions, roughly chopped

3 garlic cloves, sliced

1 large shallot, sliced

3 sprigs thyme

1 bay leaf

2 tablespoons mirin

1 kafir leaf, dried or fresh

2 cups quartered brussels sprouts

1 small bunch broccolini, chopped

1 1/2 cup chopped green beans

1/3 cup shelled edamame

1 small bunch chard, or other greens, chopped

1 tablespoon rice wine vinegar

1 teaspoon oyster sauce

1/2 teaspoon sesame oil

salt, to taste

white pepper, to taste

lemon juice, to taste

Make the broth by simmering ginger, green onions, garlic, shallot, thyme, bay, mirin, and kafir leaf for 30 minutes.  Strain and discard solids.  Return broth to pot, bring to a boil.  Add brussels sprouts and broccolini, cooking until crisp tender, about 3 minutes.  Add green beans, edamame and chard.  Cook 1 minute.. Turn off heat.  Stir in oyster sauce, rice wine vinegar, and sesame oil.  Season with salt, white pepper and lemon juice. 

Spicy Lentil + Vegetable Soup

So, are you thinking I should just change the blog name to Soups and Sweets?  Or just Soups and Soups?  That would be a little more accurate, wouldn't it?  What can I say?  We make a big pot of soup every Sunday to eat throughout the week and they're too good not to share.  So here's one more:

Makes about 8 servings.

Spicy Lentil + Vegetable Soup

2 tablespoons olive oil

1 yellow onion, finely diced

3 cloves garlic, minced

2 carrots, peeled, diced

2 celery stalks, diced

1 cup french green lentils

1 14 oz tin diced tomatoes

1 bay leaf

about 2" x 2" piece parmesan rind

2 teaspoons ground cumin

1 1/2 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon chile powder

1 teaspoon fresh thyme leaves

1/4 teaspoon red chile flakes (omit if you prefer low spice)

6 cups chicken or vegetable stock

8 oz cremini mushrooms, sliced

4 cups chopped collard greens, stems discarded

salt, to taste

juice of half a lemon

In a large pot, over low heat, sweat onions and garlic over low heat until soft and sticky, about 10 minutes.  Raise heat to medium.  Add carrots, celery, lentils, tomatoes, bay leaf, parmesan rind, cumin, pepper, chile powder, thyme leaves and chile flakes.  Give it a good stir and cook for 2 minutes.  Add stock.  Bring to a boil.  Add mushrooms and reduce to a simmer.  Simmer until lentils are tender, about 30 minutes.  Skim off and discard any foam that occurs on the surface.  Stir in collard greens, season with salt and lemon juice.  Remove parmesan rind and bay leaf before serving. 

Slow Cooker Split Pea Soup

Happy 2016!  I hope everyone had a fun and indulgent holiday season.  I know I did.  Lots of food and family time.  Now I'm back to gym and staying busy, working on healthy recipes for this month.  You can look forward to lots of veggies, lean proteins and nutritious snacks. 

But for now, here's an easy soup you can throw into the slow cooker and enjoy on a cold night.  It's so yummy and easy to make!  I think it took me about 10 minutes to get all this prepped and into the slow cooker.  Then it's hands off for four hours and then dinner is served.  The only problem being that I have to deal with smelling something delicious all day that is not yet ready for eating.  

Serves 6.

Green Split Pea Soup in a Slow Cooker

1 pound dried green split peas, rinsed, checked for debris

4 oz ham, diced

1 yellow onion, finely chopped

1 celery stalks, finely chopped

2 carrots, finely chopped

1 large garlic clove, minced

1 bay leaf

1/4 teaspoon red chile flakes

1/2 teaspoon cumin

6 cups chicken or veggie stock 

s + p

chopped fresh parsley, for garnish

Combine all ingredients, except fresh parsley, in slow cooker.  Cover and cook on high 4 hours or low 8 hours until peas are super tender with some even falling apart.  Season with salt and pepper.  Ladle into bowls and garnish with fresh parsley.