Leek and Split Pea Soup

Ingredients:

1 cup green split peas

2 large leeks, cleaned and chopped

1 onion, sliced

3 stalks celery, chopped

4 cups vegetable broth

1 green pepper, chopped

1 tsp garlic powder

1 tsp dried basil

1 tsp cajun seasoning

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a pot, cover the split peas with water and cook on medium high heat until soft, about 25 minutes. 

2. In a separate soup pot, saute the onion, leeks, celery and green pepper with extra virgin olive oil. Cook for about 15 minutes or until soft. 

3. Add the vegetable broth and cooked split peas to the onion and leek mixture. Add the spices and season appropriately.

4. Using an immersion blender, blend the soup until it is very creamy. Taste and adjust spices accordingly.

Coconut and Thai Curry Lentil Soup

Ingredients:

1 cup red lentils

3 carrots, peeled and minced

3 stalks celery, diced

2 onions, diced

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp Thai red curry paste

1 can coconut milk (light variety)

4 cups vegetable broth

2 cups kale, chopped

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a large soup pot, saute the diced onions in olive oil. After a few minutes, add the celery and carrots. Cook together on medium heat for about 10 minutes until everything gets soft.

2. Add the garlic, ginger and red curry paste. Saute for about 2 minutes to incorporate the curry paste.

3. Add the coconut milk, vegetable broth, lentils and kale. Keep on high heat until it boils. Then, reduce to a simmer and cover. Let the soup cook for about 20-30 minutes or until the lentils are soft and the soup has reached the desired consistency. 

4. Season with some salt and pepper as needed. 

Butternut Squash, White Bean & Kale Soup

Ingredients:

1 butternut squash, peeled and cubed
4 cups kale, chopped and ribs removed
1 can white beans, drained and rinsed
4 stalks celery, diced
1 large onion, diced
4 carrots, peeled and diced
3 cloves garlic, minced
1 cup Israeli cous cous or pasta, pre-cooked
6 cups vegetable broth
2 bay leaves
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
salt and pepper to taste
extra virgin olive oil

Directions:

1. In a large soup pot, saute the onions with olive oil on medium heat for 5 minutes. Add the garlic and cook another 2 minutes.

2. Add the celery and carrot to the soup and continue to cook on medium heat until beginning to get soft.

3. Add the butternut squash and kale to the pot and continue to cook. Season the vegetables with any and all seasonings.

4. Add the vegetable broth, bay leaves, and white beans and season the soup to taste. Cook the soup on a simmer for about 30 minutes or until all vegetables are soft.

5. Add the pre-cooked Israeli cous cous or pasta (any small shape).

6. Enjoy!

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Chicken Soup

Ingredients:

8 chicken legs

4 carrots, peeled and sliced

2 onions, chopped

4 stalks celery, chopped
2 potatoes, peeled and diced
2 parsnips, peeled and chopped
1 tbsp chicken broth mix
salt and pepper to taste
enough water to cover

Directions:

1. In a large pot, add the chicken legs and enough water to cover them. Bring to a boil and let cook until foam forms on top. Using a large spoon, clear the foam and discard.

2. Add the prepared vegetables to the chicken legs. Dissolve the chicken broth mix in 1 cup boiling water and add to the soup. Cover and cook on medium-low heat for 2-3 hours.

3. Adjust seasonings to taste and serve!

Crock Pot Lentil & Sweet Potato Soup

Ingredients:

2 sweet potatoes, peeled and cubed
1 onion, chopped
2 cups green lentils, rinsed
3 carrots, peeled and cubed
3 cloves garlic, minced
3 stalks celery, chopped
1 can diced tomatoes
1 cup fresh spinach
2 tbsp cumin
2 tbsp paprika
2 tbsp chili powder
2 bay leaves
salt and pepper to taste
6-8 cups vegetable broth

Directions:

1. Combine all ingredients into the Crock Pot, except the fresh spinach.

2. Cook on HIGH heat for 6 hours. Adjust the seasonings and add fresh spinach. Cook for another e30 minutes. Enjoy!

Lentil, Parsnip & Kale Soup

Ingredients:

1 lb brown lentils
6-7 cups chicken stock
3 parsnips, peeled and diced
1 onion, chopped
3 ribs of celery, chopped
1 cup kale, chopped
extra virgin olive oil
herbs and spices

Directions:

1. In a large soup pot, saute the onion and celery in olive oil for about 5 minutes on medium heat. Add the chopped parsnips and keep cooking together for another 5-8 minutes.

2. Add the lentils, kale, chicken stock to the pot. Increase the heat to medium-high. Add preferred herbs and spices such as bay leaves, cumin, chili powder, thyme, salt and pepper.

3. Cook for about 1 hour, adding extra chicken stock if necessary. Season again if necessary. Enjoy!

Vichyssoise

Ingredients:

4 tbsp butter
4 cups leek whites, diced
2 1/2 lb Yukon Gold potatoes, peeled and diced
4 cups chicken stock
1 cup heavy cream
2 tbsp chives
1 sprig fresh thyme
3-4 parsley stems
salt and pepper

Directions:

1. In a large pot, melt the better over medium high heat. When the butter stops foaming, add the leeks and sweat until very soft, but not brown.

2. Add the potatoes, stir and pour in all of the chicken stock.

3. Wrap all of the herbs in a cheesecloth and add to the pot. Season with salt and pepper.

4. Bring the soup to a boil, then reduce to a simmer until the potatoes are well cooked, about 30 minutes. Remove from the heat and remove the herbs.

5. Blend the soup using an immersion blender until it is creamy. Gently whisk in the heavy cream. Adjust the seasoning and garnish with the chives. Typically served cold.

Shrimp and Chicken Gumbo

Ingredients:

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
8 cups chicken stock
1/2 lb boneless, skinless chicken thighs, cut into pieces
1 lb shrimp, peeled and deveined
2 tsp Creole seasoning
1 tsp gumbo file
salt and pepper to taste

Directions:

1. Heat the oil over medium high heat in a heavy bottomed pot. Add the flour. Cook the flour and oil, whisking constantly, until dark brown, about 15-20 minutes.

2. Lower the heat and add the onion, pepper and celery. Stir and cook until everything becomes tender, about 5 minutes. Then, add the garlic and cook another 2 minutes.

3. Add the stock to the pot 1 cup at a time, stirring well after each addition. Season with the Creole seasoning, file, salt and pepper.

4. Bring to a boil and then lower to a simmer. Add the chicken. When the chicken is nearly cooked, add the shrimp. Take the gumbo off the heat and adjust the seasoning if necessary. Serve alongside steamed rice.

Fennel and Corn Chowder

Ingredients:

6 slices bacon, diced
1 onion, chopped
1 fennel bulb, cored and diced
4 garlic cloves, minced
1/4 cup flour
4 cups chicken stock
4 large potatoes, peeled and diced
2 cups frozen corn, cooked
1 cup heavy cream
salt and pepper to taste
cayenne pepper
extra virgin olive oil

Directions:

1. In a large skillet, cook the corn over medium-high heat, about 5 minutes.

2. In a large soup pot, cook the bacon until it has become crisp. Add the onion and fennel and cook until tender, about 12-14 minutes.

3. Add the garlic and cook for another few minutes. Add the flour and stir constantly.

4. Slowly add the chicken stock, whisking to remove any lumps. At this point, add the potatoes to the soup and cook until tender.

5. Add the corn and the cream to the pot and bring to a boil.

6. Reduce the heat and season with salt, pepper and cayenne to taste.

Curried Butternut Squash and Parsnip Soup

Ingredients:

1 butternut squash, peeled and diced
2 onions, sliced
4 parsnips, peeled and diced
1 tsp curry powder
6 cups chicken broth
extra virgin olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and parsnips and set aside.

2. In a large pot, saute the onions with the olive oil. Season with curry powder, salt and pepper.

3. Add the butternut squash and parsnips. Saute for a few minutes.

4. Add the chicken broth and let cook for about 20 minutes or until everything is soft.

5. Using an immersion blender, puree the soup until creamy. Let sit under low heat for another 20 minutes.

6. Season to taste and enjoy!

White Bean and Kale Soup

Ingredients:

1 cup diced yellow onion
4 large garlic cloves, roughly chopped
4 cups low-sodium vegetable broth
4 cups packed chopped kale
1 can Italian-style diced tomatoes
1 can cannellini beans, drained and rinsed
any other vegetables you want (Ex. peas, corn...)
seasonings to taste
parmesan cheese

Directions:

1. In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer.

2. Add broth, kale, tomatoes, and any other vegetables and cover.

3. Cook for 10 minutes or until kale is tender. Season appropriately.

4. Add beans and and heat thoroughly. Top with grated parmesan cheese.

Beet and Cauliflower Soup

Ingredients:

1 cauliflower, cut into pieces
3 beets, peeled and sliced
1 onion, diced
3 cups water
salt and pepper to taste
olive oil

Directions:

1. Saute onions in a large pot until they become clear. Add the pieces of cauliflower and slices of beets. Saute for a few minutes.

2. Add the water, salt and pepper and cover for about 30 minutes or until everything is soft.

3. Puree the soup with an immersion blender under perfectly smooth. Add more salt and pepper if needed. Enjoy!

French Onion Soup

Ingredients:

5 cups of thinly sliced yellow onions
3 tbsp butter
1 tbsp olive oil
1 tsp salt
1/4 tsp of sugar (helps the onions to brown)
3 tbsp of all-purpose flour
2 quarts beef stock
1/2 cup of dry white wine
Salt and Pepper to taste
Slices of French Bread
1/2 cup of gruyere, grated

Directions:

1. Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

2. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3. Sprinkle in the flour and stir for 3 minutes.

4. Off the heat, blend in the boiling liquid. Add the wine. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.

5. Preheat oven to 400F. Pour into soup cups. Top with a slice of crusty bread and a handful of grated Gruyere cheese. Place soup on a baking sheet and bake for 20 minutes, or until cheese is melty and brown.

Corn and Crab Bisque

Ingredients:

3 tbsp butter
3 tbsp flour
1 tbsp oil
1 large onion, chopped
1 tbsp garlic, minced
1 large celery stalk, minced
1 cup chicken stock
1 1/2 cup frozen corn kernels
1 bay leaf
2 cups milk
2 cups heavy cream
1 tsp crab boil seasoning
1 lb fresh lump crabmeat
1/4 cup green onions, chopped
1 tsp Worcestershire sauce
salt and pepper to taste

Directions:

1. Make a roux with the flour and butter and cook for 5-7 minutes or until golden in color. Set aside.

2. Separately, saute onion, garlic, and celery with cajun seasonings until soft. Add chicken stock, corn, and bay leaf to the vegetables and bring to a simmer.

3. Add the milk, heavy cream and crab boil to the pot and continue to simmer for about 10 minutes.

4. Add the roux to the bisque, 1 tbsp at a time, and blend thoroughly. Continue to cook on low heat, stirring occasionally.

5. Stir in the crabmeat, green onions and Worcestershire sauce. Cook on low heat until ready to serve.

Black Bean and Turkey Chili

Ingredients:

1 tablespoon olive oil
1 pound ground turkey
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
1 cup tomato sauce
1 tablespoon sugar
1 can black beans, rinsed and drained
1 can whole kernel corn, drained

Directions:

1. Heat the oil in a 4-quart saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.

2. Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.

3. Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

Butternut Squash and Sweet Potato Soup

Ingredients:

1/2 butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
2 onions, peeled and cubed
3 carrots, peeled and cubed
3 cups chicken broth
salt and pepper to taste
1 sprig of thyme

Directions:

1. In a large pot on medium heat, add the chicken broth with some water. Add all of the ingredients to the pot.

2. Cook on medium heat until all of the ingredients are soft.

3. Using a hand blender or regular blender, blend the soup until it is creamy. Season to taste.