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! 🙂

Cream of Broccoli Soup (without the cream)

1

Non-dairy people rejoice!!!  This is a DELICIOUS cream of broccoli soup recipe WITHOUT THE CREAM…well in the traditional sense anyway.  I saw the following pin on Pinterest for a cream of broccoli soup recipe.

9

Oh my goodness, did this look delicious!  I don’t avoid dairy per say, but I have a lot of friends that are sensitive to it, and it got me to thinking about those people. The recipe this pin links to has milk and butter in it, and if you are a non-dairy person, or just attempt to avoid dairy, that is a no-no.  So, I decided to get creative and figure out a way to have this delicious soup, without the cream, but still creamy…you get my drift?

Well, I ended up making a cashew “cream” that totally made this soup creamlessly creamy!  I think this soup can be described in one word…YUM!  So let’s get to it!

CREAM OF BROCCOLI SOUP (WITHOUT THE CREAM)

Ingredients

  • 3/4 – 1 cup cashews
  • 2 Tbsp. olive oil
  • 1 large red onion, chopped
  • 1 1/2 cups chopped celery
  • 1 chopped chopped carrots
  • 1/2 tsp. garlic granules
  • 7-8 cups broccoli
  • 4 cups water plus 1 cup water
  • sea salt, to taste

Directions

1.) Bring a small saucepan of water to a boil.  Add the cashews, remove from heat, and allow to soak for 15-30 minutes.

2

2.) After the cashews have soaked for 15-30 minutes, drain the water, and place the cashews in a food processor with 1 cup of water.  Process on high until completely smooth with no lumps.  Set the cashew cream aside.

3

3.) In a large pot, heat the olive oil over medium heat.  Add the onions, cook for 5 minutes. Add the celery and carrots.  Cook for another 5 minutes.  Add the broccoli and garlic granules.

4

4.) Add 4 cups of water to the pot and bring to a boil.  Reduce heat and allow to simmer for 15-20 minutes, until the vegetables are very tender.

5

5.) Transfer the soup to a food processor.  You may have to do this in batches depending on the size of your processor.  Process on high until smooth.

6

6.) Add in the cashew cream, leaving a little bit to stir into each individual serving for presentation.  Season with sea salt, to taste.

7

7.) Transfer to bowls.  Add a bit of cashew cream to each bowl, and gently stir the cream in to give it a swirly look.

8

You’re going to LOVE this stuff – even if you aren’t dairy free, this stuff is amazing!  Enjoy! 🙂

 

Healthy Creamy Slow Cooker Sweet Potato and Cauliflower Soup

1

Alright, guys!  I have a new slow cooker favorite!!!  Wow!  This stuff is so incredibly good, and with it being a slow cooker recipe, it is SO easy to make!  On top of all that, it’s REALLY healthy!

I got the idea for this soup from the following pin.

5

This looked so tasty, and I had some sweet potatoes on hand, so I decided to see what I could come up with!  The recipe that the pin links to isn’t a slow cooker recipe, I changed pretty much all of the ingredients and spices to use ones I had on hand, and I didn’t put the end result into a food processor, but it still was my inspiration to come up with this soup, and for that I’m super thankful!  Like I said, this is my new favorite!!!  Let’s get to the recipe!

HEALTHY CREAMY SLOW COOKER SWEET POTATO AND CAULIFLOWER SOUP

Ingredients

  • 1 large head of cauliflower, roughly chopped
  • 2 large sweet potatoes, peeled and cubed
  • 1 large red onion chopped
  • 4-5 green onion stalks, chopped
  • 3 cups chicken or vegetable broth
  • 1 1/2 tsp. garlic granules
  • 1 1/2 tsp. dried thyme
  • 1/2 tsp. paprika
  • sea salt, to taste
  • 2 cups almond milk
  • 3 ounces soft goat cheese

Directions

1.) Prepare all your veggies.  Put the cauliflower, sweet potatoes, red onion, green onion, broth, garlic granules, thyme, paprika, and sea salt in the slow cooker.  Cook on high for 4 1/2 hours.

2

2.) After the veggies are all cooked and tender, turn off the slow cooker and add the almond milk and goat cheese to the slow cooker.  Stir to combine completely.

3

3.) Use a ladle to transfer to bowls to serve.

4

You will seriously love me for introducing you to this soup if you try it!  Enjoy! 🙂

Turkey Meatball Soup

1

Anybody that follows my blog knows that I can never get enough soup!!!  And guess what!?!  I’ve got another recipe for you guys!  This soup is really delicious, and I was surprised at how filling it is!  Probably because of the punch of protein that the ground turkey provides, but regardless, it makes for a perfectly tasty and filling dinner!  I put the recipe together from overhauling the recipe that the following pin links to.

Skinny-Slow-Cooker-Kale-and-Turkey-Meatball-Soup-FoodieCrush.com-025

I changed the recipe A LOT to make it gluten free, and I also made mine in a pot, not a slow cooker.  You are going to love this soup – SO tasty, loaded with protein and nutrition, and filling – AWESOME!

TURKEY MEATBALL SOUP

Ingredients

For the meatballs

  • 1 lb. ground turkey
  • 2oz. soft goat cheese
  • 1/3 cup gluten free oat bran
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sea salt
  • Olive oil for cooking

For the soup

  • 1 Tbsp. olive oil
  • 1 red onion, chopped
  • 1 cup chopped carrots
  • 1 1/2 cups chopped celery
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 4 cups chicken stock
  • 1 cup water
  • 3 cups baby spinach
  • shredded hard goat cheese and fresh parsley for garnish and serving

Directions

1.)  First, prepare the meatballs.  Stir together all the meatball ingredients. besides the oil. Mix until well combined, then form 1 inch meatballs with the mixture.

2

2.) In a large pot, heat about 1 Tbsp. of olive oil over medium heat.  Add the meatballs in batches and cook till the sides of the meatballs are browned.  Transfer to a plate and set aside.

3

3.) In the same pot that you cooked the meatballs in, heat another tablespoon of olive oil.  Add the onion, carrots, and celery, and cook for about 5 minutes.  Stir in the garlic powder and thyme and cook for an additional minute.  Add the chicken stock, water and bay leaves and bring to a boil.

4

4.) Add the meatballs and simmer for 10-15 minutes until the meatballs are cooked through.  Add the spinach and cook until completely wilted (about 2-3 minutes).

5

5.) Transfer to bowls.

6

6.) Season with sea salt and pepper.  Shred some hard goat cheese over the soup and garnish with fresh parsley.

7

Doesn’t that look ridiculously good!  Well, it tastes just as good as it looks!  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! 🙂

Slow Cooker Chicken Vegetable Stew

Chicken Stew1

We’ve been getting a lot of rain in Louisville, and that means cozying up with a good book, and a delicious bowl of soup!  Yay!  I got the hankering for chicken vegetable soup from the following pin:

f4d8983aecb5d15a5377ce887d9fab84

I didn’t want to have noodles in my soup, and I wanted more vegetable.  Lastly, I wanted to make something in my slow cooker — less work, yes, please!  So, I piled some chicken, a bunch of veggies, and some spices into my slow cooker, and ended up with a deliciously warming chicken vegetable soup that is PERFECT for a rainy day!  YUM!

SLOW COOKER CHICKEN VEGETABLE SOUP

Ingredients:

  • 1.5 lbs boneless skinless chicken breast
  • 1 Tbsp. olive oil
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 red onion, chopped
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 3 tomatoes, chopped
  • 4 cups chicken broth
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 1 bay leaf

Directions

1.) Pour the olive oil into the slow cooker, then add the chicken breasts.  Top with the celery, carrots, onion, peas, green beans, and tomatoes.

Chicken Stew2  Chicken Stew3

2.) Add the chicken broth, garlic powder, thyme, sea salt, and bay leaf.  Stir to combine.

Chicken Stew4

3.) Cook on high for 4 hours.  Open lid, and use two forks to shred the chicken – it should just fall apart very easily.  Stir to mix well, then cook for an additional hour on low.

Chicken Stew5

4.) Ladle the stew into bowls and serve.

Chicken Stew7

Enjoy! 🙂

Veggie Minestrone Soup

minestrone1

With the weather warming up now, I wanted to get in a few last hearty fall/winter soups in, so I whipped out the slow cooker and made this delicious non-traditional Veggie Minestrone Soup.  I got the idea for minestrone soup from the following pin

Crockpot-Minestrone-Soup-FamilyFreshMeals.com-The-best-crockpot-minestrone-soup

It was a dead link, but the idea sounded great.  Mine is much less traditional as it doesn’t have noodles, bean, or tomatoes.  However, don’t let that make you think it isn’t full of flavor, because it. Is. Delish!  Because of all the healthy ingredients in this soup, it has some of the following health benefits!

  • promotes a healthy nervous system and optimal brain function
  • boosts the immune system
  • cancer prevention
  • good for digestion
  • heart healthy
  • regulates blood pressure

As with all of my soup recipes, this packs a major nutritious punch!  Best part is it’s slow cooker, so SUPER easy to make!!!

VEGGIE MINESTRONE SOUP

Ingredients

  • 2 diced onions
  • 2 diced celery stalks
  • 1/2 tsp. garlic powder
  • 2 tbsp. olive oil
  • 3 small broccoli bunches, cut into small florets
  • 20 basil leaves
  • 10 oz. frozen green beans
  • 3 cups chicken broth
  • 2 cups water
  • sea salt to taste
  • shredded goats milk cheddar or cheese of your choice for topping (optional)

minestrone2

Directions

1.) Chop all your vegetables and put all ingredients, except the cheese, into the slow cooker.

minestrone3

2.) Cook on low for 6-8 hours.

minestrone4

3.) Ladle into a bowl, season with sea salt, and top with shredded cheese if desired, then serve.

minestrone5

Enjoy! 🙂