Favourite Soups Recipes
|
These comforting bowls of goodness are packed with fresh, wholesome ingredients designed to fuel your body, warm your soul, and keep you on track during the Little Black Dress & Tie Program. These recipes provide the perfect balance of flavor and nutrition to support your clean-eating goals. I've included one of my favourite Fall soup recipe for your enjoyment that is not part of your plan but will support LBD & T program.
|
Favourite Soups
These clean-eating soup recipes are designed to comfort, nourish, and energize you on your Little Black Dress & Tie journey
Amazing Detox Soup
Prep Time: 30 min
***Makes 4 servings
Ingredients:
Directions:
Heat the olive oil in a large soup pot over medium heat. For a few minutes, sauté shallots, garlic, and ginger for about 3-4 minutes until softened. Add chicken broth and raise heat to bring to a simmer. Add carrots and beets and simmer for 3-4 more minutes.
Add broccoli, cauliflower, and serrano pepper (if using) and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
Add in the rest of your vegetables (cabbage, red pepper zucchini). Bring to a boil, and then reduce heat to a low simmer. Vegetables should be tender, but not soft. Add in Swiss chard and tomatoes. Season with salt and pepper. Enjoy!
Prep Time: 30 min
***Makes 4 servings
Ingredients:
- 2 Tbsp Extra Virgin Olive Oil
- 1 shallot, raw (peeled & sliced)
- 2 Garlic (2 cloves, minced)
- 2 Tbsp Ginger (fresh, peeled and grated)
- 4 cups (950 ml) Organic Chicken Broth
- 1 Carrot (peeled and chopped)
- 1 cup (90 g) Broccoli (florets, chopped)
- 1 Beet (golden, peeled and sliced)
- ¼ head Cauliflower (florets, chopped)
- 1 serrano pepper (optional, sliced)
- 1 cup (90 g) Purple Cabbage (chopped)
- 1 Red Bell Pepper (chopped)
- 1 Zucchini (chopped)
- Sea Salt & Black Pepper (to season)
- 2 big handfuls of Swiss Chard Leaves (chopped)
- 1 cup (150 g) Cherry Tomatoes (sliced in half)
Directions:
Heat the olive oil in a large soup pot over medium heat. For a few minutes, sauté shallots, garlic, and ginger for about 3-4 minutes until softened. Add chicken broth and raise heat to bring to a simmer. Add carrots and beets and simmer for 3-4 more minutes.
Add broccoli, cauliflower, and serrano pepper (if using) and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
Add in the rest of your vegetables (cabbage, red pepper zucchini). Bring to a boil, and then reduce heat to a low simmer. Vegetables should be tender, but not soft. Add in Swiss chard and tomatoes. Season with salt and pepper. Enjoy!
Mom’s Chicken Soup
*** Serving Size is about a 1 ½ cups. But…if you want 2 cups, that’s OK!
Ingredients:
Directions:
Heat Olive Oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to pot and add enough water to cover chicken, and then about 1" higher.
Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach. If you like you can put some sliced avocado on top……A-MAZING!
*** Serving Size is about a 1 ½ cups. But…if you want 2 cups, that’s OK!
Ingredients:
- 2 chicken breasts on the bone skin removed (organic if possible)
- 1 onion quartered and then sliced into 1/4" slices
- 2 celery stalks, rinsed and sliced into 1/4" pieces
- 3 carrots, peeled, and sliced into 1/2" pieces
- 1 rutabaga, peeled & cubed
- 1 bunch fresh dill, rinsed
- Sea salt & pepper to taste
- 2-3 tablespoons olive oil
- 1 pound of baby spinach
Directions:
Heat Olive Oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to pot and add enough water to cover chicken, and then about 1" higher.
Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach. If you like you can put some sliced avocado on top……A-MAZING!
Butternut Squash & Turkey Bacon Soup
This soup is one of my favourite a Fall soups and wanted to share it with you, too. (Not in your meal plan).
***Makes 6 servings (Inspired by civilizedcavemancooking.com)
Ingredients:
Directions:
Preheat your oven to 350 Degrees F. Toss squash and carrots with coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stockpot over medium heat, cook turkey bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté
in over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stockpot and bring to a boil, stirring often.
Remove from heat. Use an immersion blender to blend your soup or work in several small batches, blend the soup in a food processor or blender until smooth.
Return to the stockpot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.
This soup is one of my favourite a Fall soups and wanted to share it with you, too. (Not in your meal plan).
***Makes 6 servings (Inspired by civilizedcavemancooking.com)
Ingredients:
- 1 large butternut squash, peeled and cut into large chunks (about 2.5-3 pounds)
- 3 carrots, peeled and cut into large chunks
- 1 1/2 tablespoons coconut oil, melted
- 1/2 pound turkey bacon, chopped
- 1 small onion, chopped
- 1 small apple, chopped
- 2 cups chicken stock
- 1 cup full fat coconut milk
- 1 teaspoon salt
- 1-2 Tbsp. cinnamon
- 1 Tbsp. nutmeg
Directions:
Preheat your oven to 350 Degrees F. Toss squash and carrots with coconut oil. Place in a baking dish and roast uncovered for 35 minutes or until tender.
In a large stockpot over medium heat, cook turkey bacon until crisp. Remove bacon and set aside for the garnish. Add the onion and apple to the pot and sauté
in over medium heat until tender, about 5 minutes.
Add the roasted butternut squash, carrots, chicken broth, and coconut milk to the stockpot and bring to a boil, stirring often.
Remove from heat. Use an immersion blender to blend your soup or work in several small batches, blend the soup in a food processor or blender until smooth.
Return to the stockpot, bring to a simmer and season with salt, cinnamon, and nutmeg. Serve soup in large bowls garnished with bacon! Enjoy.