Soups

Chipotle Chicken Tomato Soup

Yields

4 Bowls

Ingredients

1 t cumin
2 14.5 oz cans no salt added stewed tomatoes
2 14 oz cans fat free, no sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
4 c chopped chicken breast
1 c coconut milk
½ c chopped cilantro

Directions

Combine first 4 ingredients in a large saucepan; bring to a boil.
Over, reduce heat and simmer for 10 minutes.
Partially mash tomatoes, then stir in chicken and cilantro.
Cook 2 minutes until heated.
Remove from heat; stir in coconut milk.

 

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Butternut Squash Soup

Ingredients

Olive oil
Butternut squash, diced
Yellow onion, chopped
1/2 c carrots, chopped
Chicken stock
Almond milk
Smoked paprika
Salt and pepper

Directions

Saute butternut squash, onion and carrots til tender, in olive oil.
Put in blender, with small amount of chicken stock, adding more as needed.
Add a small amount of almond milk, adding more as needing, til desired consistency.
Add salt and pepper.
Add smoked paprika for taste.

Notes

Can also add nutmeg and thyme for a variation in flavor. 

 

Credit

Vicki Sprague

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Carrot Bisque Soup

Yields

4

Ingredients

1 onion, chopped
1/4 c coconut aminos
2 cloves garlic, chopped
2 t turmeric
1 t curry powder
 t curry powder
2 celery stalks and leaves, chopped
10 carrots, sliced
4 c coconut milk
pepper
pumpkin seeds
1/4 c nutritional yeast

Directions

Heat onion in large pot over medium heat about 1 minute.
Add aminos, garlic, turmeric, curry powder and cumin, stirring til spices are fragrant.
Stir in celery, carrots and nutritional yeast then add coconut milk and bring to boil.
Lower heat, cover and simmer about 20 minutes.
Transfer soup in batches to blender and blend on low, til smooth.
Top with pepper and pumpkin seeds.

 

Credit

Gluten Free and More

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Cauliflower Soup with Toasted Almonds

Cooking Time

15-20 minutes

Yields

6-8 cups

Ingredients

1 head cauliflower, chopped into small pieces
5 c low-sodium chicken broth (I like to save the broth when I boil chicken!)
2 T olive oil
3-5 cloves garlic, sliced (I like a lot of garlic!)
1 T fresh thyme leaves or basil leaves
sea salt and black pepper

Directions

Salute garlic, in the olive oil, in a large pot, until golden and fragrant then remove for later use.
Add the cauliflower, broth, thyme (or basil), salt and pepper to the pot. Let simmer for about 15-20 minutes, until it's tender.
Put the mixture into a vitamin (or blender) and blend until smooth.
Top with the slices of garlic and sprinkle with thyme or basil.

 

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Spicy Pumpkin Soup

Ingredients

1 T olive oil
1 medium onion, finely chopped
4 cloves garlic, chopped and smashed
1 t sea salt
1 t black pepper
1 t ginger
1 T cumin
1 t turmeric
1/2 t cayenne pepper
1 t cinnamon
1 T coriander powder
15 oz can organic pumpkin puree
1 15 oz can low salt black beans
1 c low salt organic chicken stock (preferably homemade stock so it can be no-salt!) 
1 13.5 oz can organic coconut milk
1/2-1 c water...depends how thick you want it
pumpkin seeds

Directions

In a large saucepan, heat olive oil and saute onion and garlic over medium heat for 3-5 minutes, til onion softens.
Add salt, pepper, ginger, cumin, turmeric, cayenne, cinnamon and coriander.
Still until well combined.
Stir in pumpkin, black beans, stock and coconut milk til smooth.
Add water to thin it out, if desired.
Bring to a simmer.
Serve with pumpkin seeds sprinkled on top.

Credit: Jill Carnahan

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