Archive for the 'soup' Category

Pumpkin Coconut Curry Soup

The first time I made this I ate it like a soup and then realized that it was very similar to the sauce that comes with my favorite thai dish which is usually listed on the menu as just “red curry”. I ditch the rice that it comes with and usually serve mine over mashed sweet potato (try it!) The second time I made this I added chicken and vegetables and ate it like thai takeout – it was delicious both ways!

Pumpkin Coconut Curry Soup or Thai Pumpkin Red Curry (Paleo)

1 can pumpkin puree
1 can’s-worth of chicken stock/broth
onion powder to taste
garlic powder to taste
salt and pepper to taste
2-3 tablespoons red curry paste (I like 3)
1  tablespoon lime juice
1/2 can coconut milk

Add everything except the lime juice and coconut milk to a sauce pan and bring to a boil, then reduce to simmer for 15 minutes. Add the lime juice, remove from heat and stir in the coconut milk. Enjoy as a soup or with  chicken and vegetables. I like to add a squirt of Sriracha as well!


Nana’s Spanish Saffron Chicken Soup (Paleo)

This is a  bowl of nostalgia! The first time I made this I was nervous about using just water and not adding some broth but I wanted to follow Nana’s recipe so I didn’t change it. I’m so glad! It is perfect as is. Exactly as I remember it as a child. Spanish saffron is pricey but so worth it.

Nana’s Spanish Saffron Chicken Soup

1 lb of chicken pieces
1 clove minced garlic
olive oil
2 pinches of Spanish saffron
salt and pepper to taste

Saute the garlic in pasta pot. Fry chicken in garlic and olive oil. Put enough water in pan to cover the chicken (about a quart or so). Add salt, pepper, parsley, and 2 pinches of dried saffron. Boil about 1 hr 15 minutes and serve broth and chicken over cooked spaghetti.

Winter Squash and Carrot Soup

Winter Squash and Carrot Soup

1 can organic butternut squash (could use a package of frozen, or fresh of course)
3 medium carrots
small clove of garlic, minced
1/4 cup leeks
2-3 cups organic vegetable broth
1 tsp olive oil
salt and pepper
tiny dash cinnamon

Soften the garlic and the leeks in the olive oil and add the squash. Steam the carrots (I used the microwave) and add them, broth, salt and pepper. Cook for a few minutes then transfer to a blender and puree until completely smooth. Add back to pot and sprinkle a tiny dash of cinnamon. Adjust broth consistency of your choice.

I kept mine really thick but that’s just my palate. You could use pumpkin or any winter squash here. It was warm and comforting and good.

Sweet Potato and Kale Soup

This is my new favorite soup! I picked this up courtesy of Joy the Baker and modified it just a tiny bit.

Kale and Sweet Potato Soup
inspired by Food and Wine

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, chopped fine
2 teaspoons fresh ginger, chopped fine (or 1 tsp ground ginger)
3/4 teaspoon turmeric
1/4 teaspoon crushed red peppers
3/4 pound kale, tough stems removed and roughly chopped
1 1/2 pounds sweet potatoes, peeled and diced into 3/4-inch cubes
2 quarts chicken or vegetable broth
1 teaspoon salt
fresh ground pepper, to taste
1 cup canned unsweetened coconut milk

In a large saucepan, heat the olive oil over medium heat. Add the onions and cook down until tender and translucent, about five minutes. Add the garlic, ginger, turmeric and crushed red pepper flakes. Cook, stirring, for about 1 minutes.

Add the sweet potato chunks and stir.

Add the chicken or vegetable broth and bring to a simmer.

Add the kale once the broth is simmering and submerge all of the leaves, helping them to cook down.

Cook for about 20 minutes, or until the sweet potatoes have become tender.

Add salt and pepper to taste.

Butternut Squash Soup

My co-worker brought this into work for Soup Day and it was so delicious I had to ask for the recipe. I’ll be making this at Thanksgiving but also whenever I want something light, flavorful and substantive enough to be a meal. I made some very minor tweaks for my taste. As a side note, this soup is vegan but tasty enough for even the most voracious omnivore!

Butternut Squash Soup

2 Tbsp   Olive oil
4 cups yellow onion (about 3 large onions)
1 T Tbsp curry powder (your choice, but I used red curry powder)
5 lbs Butternut Squash
1½ lbs sweet apples (about 4), peeled, cored and cubed – golden delicious or honey crisp work well
2 tsp kosher salt
½ tsp freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Cut the squash in half, remove the seeds and roast until tender (in a preheated, 400 degree oven for about 45 minutes). Scoop the flesh out.

Warm olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Puree the soup (in batches) in a blender or a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Spicy Broth

I threw this together last night based on what I had in the house after being gone for five days and not having been grocery shopping since Thanksgiving. I’ve just been eating it as a soup, but it’s a yummy, spicy base to which you could add rotisserie chicken pieces, little turkey meatballs, beans, rice, or big chunks of veggies to make it a heartier meal.

Spicy Broth

8 or so cups low sodium, fat free chicken broth
1 Tbs olive oil
1/2 sweet onion, diced
3 stalks celery, diced
2 carrots, diced
1 chipotle pepper in adobo sauce, diced
a couple handfuls frozen corn kernels
kosher salt and black pepper to taste
1/2 – 1 tsp cumin
1/2 – 1 tsp ground coriander
1 tsp oregano
about 1 Tbs lemon juice (optional)

Cook the onion, celery, and carrot until soft. Add all remaining ingredients, bring to a boil and then cover and simmer for a bit.


Spicy Tomato Lentil Soup

I bought some lentils the other day because I’ve never cooked with them before and they are supposed to be quite healthy. With a trip to the beach coming up this Saturday I’m on a mission to keep the eats ultra clean this week.

I looked online and found a few different recipes, then made this based on what I had in the house. It’s quite tasty and has a good kick! If you want to tone down the spice then only use 1 dried chili pepper.

Spicy Tomato Lentil Soup

1 clove garlic, finely chopped
2 dried chili peppers, chopped
1 cup lentils
1 (14.5 ounce) can peeled and diced tomatoes
2 cups waters
1 packet Herb Ox sodium free chicken bouillon
salt and pepper to taste
1 tsp ground cumin
1 teaspoon dried basil

Spray a saucepan with cooking spray and add the garlic. Lightly brown the garlic and add the tomatoes, chili peppers, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.

When the lentils have softened, puree the soup in a blender. Season to taste with salt and pepper.

Makes 4 servings, each:

195 calories
.5 g fat
34 g carb
15.5 g fiber (leaving 18.5 g net carb)
13.5 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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