May 2, 2013 §
Have you ever made something and been totally shocked by how awesome it is? That was my exact reaction to this soup. Not that I didn’t think it would be good, but man does this pack a delicious punch. Its fresh, delicious ingredients that make a wonderful light soup perfect for mild weather. In fact, I made this twice in two weeks I thought it was so wonderful.
I used a few short cuts with this soup that made it really quick to make. First, I used chicken from a roasted chicken at the store. I had bought it earlier in the week for an easy dinner and used the leftovers. If you don’t have pre-cooked chicken, look at Shutterbean’s page.
Second I used herb scissors to cut the dill. Herb scissors you ask? They’re awesome. They have five blades that help chop things into tiny pieces. I got mine at crate and barrel (link here). My last piece of advice if don’t skimp on the lemon. It really makes the soup fantastic. Oh, and don’t add extra orzo just because you had it. It’s too much. Finally, this could totally be gluten free if you used gluten free orzo. Boom. Winner.
Spring Soup with Chicken, Orzo and Lemon
- olive oil
- 2-3 leeks, white and pale-green parts only
- 2-3 celery stalks and leaves
- 2 cups pre cooked chicken
- 6 cups vegetable or chicken broth
- salt & pepper
- 1/2 cup orzo
- 1/4 fresh dill, or chives
- lemons (for serving)
1) Start by prepping your ingredients. Slice leeks and celery crosswise, thinly. Chop the dill (or chives). And shred the chicken into bite-sized pieces.
2) In large soup pot, pour some olive oil and heat over medium heat. Saute leeks and celery until soft, about 5 minutes. Pour in broth and bring to a boil, then add in orzo and cook according to directions to al dente. About 3 minutes before that is done add in chicken. When orzo is done, stir in the dill (or chives).
3) Spoon into bowls and squeeze lemons into soup. Serve with lemon wedges. Enjoy!
February 4, 2013 §
Guilty pleasures. We all have them. That’s what I want to talk about today. Mine include: The Bachelor (which I judge myself for), not showering for as long as I can get away with, cookie dough and documentaries on Netflix.
All of those things can be balanced out by this soup. I’m not totally sure why it makes it okay for me to watch The Bachelor, but it does. It’s vegan after all! And thankfully vegan in this case dose mean healthy.
Just look at these veggies! Of course they’re good for you. I love the colors in these pictures, they veggies just shine through. And they’ve cooked down with spices, broth and Field Roast Sausage.
Never heard of Field Roast Sausage? Me either until a few weeks ago. It’s a vegan sausage made from grains, veggies, local wine and delicious flavorings. Honestly, it’s delicious. They have italian, mexican chipotle, and smoked apple sage. I used Italian for this recipe but the original recipe recommends the mexican chipotle. I don’t think you could go wrong.
Vegan Carrot Soup
- Olive Oil
- 1 large russet potato
- 1 large yellow onion
- 1 Field Roast vegan sausage
- 5 large carrots
- 1 Tbsp chopped garlic
- 1/2 cup fresh parsley
- 2 bay leaves
- 1/2 egg noodles (or any dry pasta)
- 4 cups vegetable broth
- 1-4 cups of water
- s&p to taste
1) Prep your ingredients. Wash, peel and cup the potato into bite-sized pieces. Dice the onion. Roughly chop the sausage. Cut the carrots into large rounds. Wash and finely chop the parsley. This can be done ahead of time.
2) Heat olive oil in large pot. Saute the garlic, onions and sausage for 3-5 minutes, stirring frequently to prevent garlic from burning. Then add the carrots and potatoes and cook for another few minutes. Add all the rest of the ingredients and bring to a boil. You can adjust the amount of water to add depending on how thick you want your soup.
3) Once the pot has boiled, reduce heat, cover and simmer for an hour or until carrots and potatoes are tender and pasta is cooked. The longer you let is simmer the more intense the flavors will get. Once you’ve simmered for the right amount of time serve piping hot with some delicious bread on the side. Enjoy!
January 18, 2013 §
Sometimes I just want to cut to the chase, this is a good soup recipe. I may be slightly obsessed with soup this winter. Something about cold, rainy days makes a big bowl of deliciousness that much more amazing.
This one is italian, savory and so filling. It’s vegetarian but you get some protein with the garbanzo beans. And if you like a little more kick feel free to add more red pepper flakes.
Italian Garbanzo Bean Soup
from Bella Sun Sun-dried tomato can
- 1 cup small pasta shells
- 1 1/2 tbsp olive oil
- 1 small yellow onion, chopped
- 2 tbsp fresh rosemary (or 1 tsp dried)
- 1/2 tsp red pepper flakes
- 1 tsp sugar
- 11.5 oz can tomato juice
- 1 tbsp balsamic vinegar
- 1/2 cup sun dried tomatoes
- 2 can garbanzo beans (16 oz)
- 6 oz baby spinach
- 2-4 cups water
- salt and pepper
1) Cook pasta according to directions and set aside.
2) In pot for soup, heat olive oil over medium heat. Add onion, garlic, rosemary, red pepper flakes and sugar and saute for a few minutes.
3) Next stir in tomato juice, balsamic vinegar, water, sun dried tomatoes and garbanzo beans. Bring these to a boil. Once at a rolling boil, reduce heat and simmer for 7-10 minutes. Now, optional step, you can puree half of the mixture to thicken it or leave this consistency depending on your preference.
4) When you’re ready, add the pasta and spinach to the pot. Keep it there until heated through. Season with salt and pepper and serve. Enjoy!