Roasted Brussels Sprouts and Cauliflower Soup

1

This soup…

  • healthy…check
  • filling…check
  • gluten free…check
  • filled with nutrition…check
  • delicious…check, check, check

The other day, I was craving both roasted vegetables and soup, so I decided to combine the two.  This stuff is GREAT!  The taste of roasted veggies in a yummy creamy soup!  I settled on using brussels sprouts and cauliflower (because it is what I had in the fridge), and these two veggies are packed with nutrition.  Check out these pins listing the health benefits of these two cruciferous vegetables:

e95ceb67826946e259952ebb1aa88550

00dc537cde2d99148625b93027bda608

I just love looking up the health benefits of various ingredients in the recipes I make.  It makes me feel so good about putting it in my body!  Let’s get to the recipe!

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER SOUP

Ingredients:

  • 1 Tbsp. olive oil
  • 1 large head of cauliflower, cut into small florets
  • 1 lb. brussels sprouts, washed and halved
  • 1.5 tsp. organic butter
  • 3/4 cup chopped shallots
  • 1 garlic clove, minced
  • 3 cups vegetable or chicken broth
  • 3/4 tsp. sea salt

Directions:

1.) Preheat the oven to 425 degrees.  Line a large baking sheet with parchment paper.  Place the prepared brussels sprouts and cauliflower on the baking sheet and drizzle with olive oil. Roast on the bottom shelf of the oven for 25 minutes.

2

2.) In a large saucepan, melt the butter over low/medium heat.  Add the shallots and cook for 5 minutes.  Add the garlic and cook for an additional minute.  Add the broth and allow to simmer for 5 minutes.  Set aside 1 cup of the roasted veggies, and add the rest to the pot.  Simmer for about 2-3 minutes.

3

3.) Transfer the soup to a food processor (you may have to do this in batches).  Add the salt, then process on high until the soup is smooth.

4

4.) Transfer the soup to bowls and top with the veggies you set aside before serving.

5

Easy peasy, and super yummy!  Enjoy! 🙂

Magic Chicken Soup

1

Winter is definitely in full swing!!!  For winter lovers like myself, this is fantastic news!  The only downfall is that the winter season also marks the beginning of cold and flu season.  YUCK!  Anyone that has suffered through a cold or the flu knows how miserable it can be.  I’ve got good news though!  One of the most natural and effective remedies for these ailments is good old chicken soup!  The following pin links to a site that explains the benefits of chicken soup in helping colds and flus.

8

Studies have shown that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine.  This drug is used in the treatment of colds and bronchitis!  Also, common ingredients such as garlic and vegetables have bacteria and virus fighting properties that can aid in fighting a cold or flu.  On top of these things, the steam that we inhale while eating a nice hot bowl of chicken soup can help to clear up sinuses and just make us feel more comfortable in-between all our sniffling and sneezing!

I’m going to share my magic chicken soup recipe with you all.  Anytime I feel under the weather, I make a big batch of the chicken soup, and it always helps!  It’s an incredibly simple soup, but that’s one of the reasons that I like to make it when I’m not feeling well. It’s easy!  Nobody wants to be slaving away over the stove when they feel sick.  The taste is amazing, and it feels like a hot bowl of hug.  It’s that comforting!

MAGIC CHICKEN SOUP

Ingredients:

  • 1.5 lbs. of boneless skinless chicken breast
  • 2 cups of celery, chopped
  • 1 large red onion, chopped
  • 1.5 cups of carrots, chopped
  • 4+ garlic cloves, minced (the more the better if you’re under the weather)
  • 1/2 tsp. garlic powder
  • sea salt, to taste
  • 1 Tbsp. olive oil

Directions

1.) Bring a large pot of water to a boil.  Add the chicken breasts and cook for 45 minutes.  When done, take the chicken breasts out of the water and set the water you used to cook the chicken in aside.  Once the chicken has cooled some, cut into small bite size pieces.

2

2.) In another large pot, heat the olive oil over medium heat.  Add the onion, celery, and carrots.  Cook for about 10 minutes, until the vegetables begin to soften.

4

3.) Add the chicken pieces, garlic powder, and sea salt.  Stir to combine.

5

4.) Pour the water that you cooked the chicken in into the pot until it just covers the chicken and veggies.

6

5.) Bring to a boil, then reduce heat, and let simmer for 10 minutes.  Transfer to a bowl, and enjoy it’s healing powers!

7

Ahhh, a big bowl of hug!  Enjoy! 🙂

Broccoli Spinach Soup

1

This might be one of the healthiest soups ever!  Not to mention, it is so so yummy!!!  And let’s face it, that’s what we’re looking for!  I was trying to figure out what to make for lunch yesterday, so I looked in the refrigerator and found some onions, broccoli, and spinach.  Can you say super foods?!?  Check out these pins that contain some of the health benefits of each of these super-good-for-you  veggies!

7

8

9

WOW!  That’s a TON of health benefits in just three simple vegetables!  Considering these are the three main ingredients of this soup, you can see how good it is for you!  I beefed it up a bit with some goat cheese, garlic, and sea salt to create a delicious and filling lunch!  It was perfect!

BROCCOLI AND SPINACH SOUP

Ingredients

  • 1/2 large red onion, chopped
  • 1 Tbsp. olive oil
  • 5 cups broccoli florets
  • 3-4 cups baby spinach
  • 2-3 oz. soft goat cheese, plus some for garnish
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt, plus more to taste
  • parsley for garnish

Directions

1.) Heat the olive oil over medium heat in a large pot.  Add the onions and cook for 5 minutes.  Add the broccoli.  Stir, and then fill the pot with enough water to cover the broccoli.

2

2.) Bring the pot to a boil, reduce heat and simmer until the broccoli is tender/soft (about 15 minutes.  Add the spinach and allow to wilt completely.

3

3.) Remove from heat, and measure out 1 cup of the water you cooked the vegetables in.  Set aside.  Drain the vegetables using a strainer.

4

4.) In a food processor, add the drained vegetables, goat cheese, garlic granules, sea salt, and the cup of water you set aside.  Process on high until completely smooth.

5

5.) Transfer to bowls, and garnish with some parsley and crumbled goat cheese.

6

Delicious and so so so nutritious!  Enjoy! 🙂

KALE LENTIL SOUP

kale soup1

I hope everyone had a great Halloween!  For me, the week after halloween is always all about eating super clean to make up for any overindulgences of sweets.  Thus, this week will be some simple recipes that are extremely clean and healthy, and they are great for cleansing the system.  Tonight’s dinner was inspired by the following pin:

slow-cooker-quinoa-chicken-and-kale-soup-edit+srgb.

I saw this and it looked so yummy that I knew I wanted to go with a soup that has Kale in it.  Kale is an excellent detox food.  It is filled with sulfur and fiber, both great for detoxifying your body and keeping your liver healthy.  Some other health benefits of kale include the following.

  • High in iron
  • Low in calories and fat free
  • filled with powerful antioxidants
  • high in vitamin K
  • great for cardiovascular support
  • strongly anti-inflammatory
  • High in vitamin C – great for the immune system
  • High in vitamin A
  • High in calcium

It’s no secret that Kale is a superfood with all the media attention it has gotten lately, and while it is possible to overdo it with kale (as it is with any food), it is so full of nutrition that I knew this would be a food on my list this week.

I decided to simplify the recipe associated with this pin to make a light and easy soup that tastes delicious while helping to cleanse the body.  This recipe is SO easy to make, and it’s incredibly healthy.

KALE LENTIL SOUP

Ingredients:

  • 1 Tbsp. olive oil
  • 10 cups water
  • 2 cups Red Lentils
  • 2-3 carrots
  • 2 stalks celery
  • 2 red onions
  • 1 bunch Kale
  • 3/4 tsp. garlic powder
  • 1 handful chopped parsley
  • 1/4 cup lemon juice
  • sea salt to taste

kale soup2

Directions:

1.) Wash and chop your carrots, celery, and onions.  Remove rough stems from kale and chop.  Rinse your lentils.

kale soup3

2.) In a large pot, heat oil over medium heat.  Add the onion, carrots, and celery.  Cook till veggies start to sweat (about 5 minutes).

kale soup4

3.) Add the water, kale and garlic powder to the pot.  Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.

kale soup5

4.) Remove from heat, and add the parsley and lemon juice.

kale soup6

5.) Ladle into bowls, season with sea salt if desired, and serve.

kale soup7

Enjoy! 🙂