Cream of Broccoli Soup ~ Forks over Knives

This soup is amazing! Kaitlyn liked it so much she wanted it for breakfast the next day. As Matt was looking at the ingredients in the livingroom, I heard him shout: "you are putting cashews in the soup?!?!" Relax honey, you will like it, I promise. He did like it! The blended cashews make the soup creamy, something I miss from not having any dairy. I copied this recipe exactly.


The recipe says it serves 6…nice size servings.


6 cups Vegetable Stock or Boullion
1 rounded cup Raw Cashews
1 medium onion, finely chopped
1 celery stalk, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 tsp dried thyme
1 tsp sea salt
1/2 tsp black pepper

Puree 1 cup of vegetable stock with the cashews in a blender until smooth. Set aside.
In large pot, cook onion, celery, and carrot over medium heat in 1 cup of vegetable stock for 5 minutes.  Add the garlic, bell pepper, and potatoes and cook for 2 more minutes.  Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat.  Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed.  Remove the pot from heat and puree about half the soup, in small batches, until smooth.  Return pureed soup to the pot and reheat, stirring well. 

 Serve!!

Zucchini Soup

I LOVE THIS SOUP! IT HITS THE SPOT ON A RAINY DAY

ZUCCHINI SOUP

2 zucchinis
1 onion
2 garlic cloves
2 tablespoons of olive oil
Sea salt

Steam the zucchini and onions in steamer. Then put in a blender, add garlic cloves and olive oil. Add water for desired consistency, then blend. Pour in bowl and add sea salt.

http://www.thecandidadiet.com/candida-recipes-soup-snacks.htm

Black Bean & Pumpkin Chili ~ Taste of Home

Matt actually liked this recipe from Taste of Home. The picture on taste of home looks better than mine.

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey (I used chicken breast)
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

http://www.tasteofhome.com/Recipes/Black-Bean--n--Pumpkin-Chili

Leftover Ham Soup

I threw this together yesterday in a crockpot and if the husband likes it, I post it.

8 cups water
2 cups dried northern beans
2-3 tbsp no salt seasoning (pictured below)
4 cups diced ham
4 sliced carrots
2 ribs celery chopped or sliced
1 medium onion chopped (I use my pampered chef chopper)
4 garlic cloves

I cooked the beans in the crockpot for about 3 hours before I added the rest of the ingredients. Then cooked  about 2-3 hours until the vegetable were soft. If you want to make this fast, use canned beans and cook on the stove.

Turkey Lentil Soup

Turkey Lentil Soup:

**My husband even loved this and took seconds...so that means something**

8 cups chicken or vegetable stock

2 cups dried, uncooked brown lentils

1 lb ground turkey (I cook before adding to the soup)

1 medium-large yellow onion, chopped

3 carrots, sliced

2 ribs celery, sliced/chopped

2 cans diced tomatoes (14.5 oz cans)

3 medium potatoes, diced (I use baking potatoes)

4 cloves garlic, minced

2 tablespoons herbs de provinces

1 tsp salt (or to taste)

2 tablespoons white vinegar

1.  Cook ground turkey (I add the garlic and onion while cooking up the turkey)

2. Add stock, lentils, carrots, celery, tomatoes, potatoes, onions & garlic (if not added already in turkey)

3. Bring to a boil, add the herbs de provinces, then simmer for about 1 1/2 hours. I added the turkey after it was done boiling. 

4. Serve when veggies and lentils are tender

5. Use salt and pepper to taste

6. I served this with my homemade gluten free bread (recipe on my blog)

Zucchini Noodle Soup

10 baby carrots sliced
1 celery stalk sliced
2 large garlic cloves minced
1 medium zucchini, peeled (julienned..I just did this over the soup until I reached the seeds)
1/4 onion, chopped
6 cups vegetable broth (I used 6 tsp better than bouillon mixed with 6 cups water)
add some leftover turkey if desired

I threw all this together with what I had on hand and let boil until the vegetables were tender.
I got this idea from www.elanaspantry.com but did not follow her recipe exactly

Sweet Potato Lentil Chilli

1 tbsp olive oil

1 3/4 cups onions, diced

1 cup celery, diced (I omit because my husband does not like celery)

2-2 1/2 cups sweet potatoes, peeled and cubed about 1 inch thick

3 large cloves garlic, minced

1 tsp sea salt

freshly ground black pepper to taste (I omit)

2 tsp chili powder

1 tsp paprika

1/2 tsp freshly grated nutmeg (I used ground nutmeg)

1/2 tsp cumin

1/4 tsp cinnamon

1/2 tsp crushed red pepper flakes, or to taste

1 1/2 c dry red lentils (MUST use red lentils...do not try to substitute a different kind of lentil)

2 1/2 c water

20 oz crushed tomatoes

14 oz black beans or kidney beans, rinsed and drained (I use black beans)

1 bay leaf (I omit)

3 tbsp freshly squeezed lime juice

lime wedges for garnish

      In a large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes and stir to combine.  Cover and cook for 6-8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot.  Rinse lentils.  Add lentils, water, tomatoes, beans, and bay leaf.  Stir to combine and increase heat to bring to a boil.  Once boiling, reduce heat to low, cover, and simmer for 25 minutes or longer until sweet potatoes are softened, stirring occasionally.  Stir in lime juice, season to taste with additional salt and pepper.  Serve with lime wedges and a generous squeeze of juice (tastes just as good without the lime juice)

Recipe from EAT, DRINK, AND BE VEGAN 

 

Chicken, Sweet Potato, and Kale Stew

1 lb boneless skinless chicken thighs cut into 1 inch pieces (I used chicken breast)
1 1/2 tsp dried thyme
1/2 tsp salt
1/8-1/4 tsp cayenne pepper
2 tsp olive oil
1 small sweet onion (I used yellow onion)
1 red or yellow pepper, cut into 3/4 inch pieces (I used yellow pepper)
1 large sweet potato, peeled and chopped (about 2 cups) (I used dark sweet potato (yam) )
1 1/2 cups chicken broth (I used about 3 cups vegetable broth)
3 cups packed coarsely chopped kale or swiss chard (I used kale but I think you can sub spinach)

1. Toss chicken with thyme, salt, cayenne pepper in medium bowl
2. Heat pan and add oil. Add chicken mixture and onion. Cook until chicken is done
3. Add pepper, sweet potatoes, and broth. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in kale and cook uncovered about 8 minutes and until vegetables are tender.

**My mom got the original recipe from a magazine and I tweaked to make gluten free**