Categories
HEALTHY

HEALTHY MUSHROOM SOUP

This flavorful Healthy Mushroom Soup is full of vegetables with a light, earthy, full-flavored mushroom broth without all the fat.

WHAT IS YOUR FAVORITE TYPE OF MUSHROOM?

Let’s talk Healthy Mushroom Soup.  Whoa.  You guys… seriously… Mushroom Soup meets light and healthy.  This broth-based soup has such an incredible depth of flavor.  You will love it!

It has an earthy mix of mushrooms, flavored with onions, leeks, carrots, celery and garlic simmered in a thyme seasoned, light chicken broth. The mix of vegetables adds incredible flavor and depth to the broth, but the two pounds of mushrooms are definitely the star. Good idea for Mushroom Soup, yes?

Thickly cut, the mushrooms are meaty. They’re sauteed in butter and simmered until soft, where they impart their unique, earthy flavor. A great vegetable and healthy soup.

You will love how prominent the mushroom flavor is!

I don’t know about you, but as I kid, I grew up loving the typical thick, rich and creamy Mushroom Soup. But, with this recipe, I didn’t miss the heavy cream at all!

What’s so great about this Healthy Mushroom Soup is, it actually allows you to taste the wonderful mushrooms! Do you love mushroom soup, too?

HEALTHY MUSHROOM SOUP
HEALTHY MUSHROOM SOUP

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 1 cup carrots, peeled and diced
  • 1 cup onions, sliced
  • 1 cup sliced leeks, halved and sliced
  • ¾ cup sliced celery
  • 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
  • 2 teaspoons fresh thyme leaves
  • 2 pounds mushrooms, rinsed and thickly sliced*
  • 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper

INSTRUCTIONS

  1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.

You can find complete recipes of this HEALTHY MUSHROOM SOUP in inspirationkitchen.com

Categories
HEALTHY

INDIAN LENTIL SOUP

I. Love. Indian. Food. Indian food for dinner? Yes. Quick takeout order for a weekday lunch–and it comes with Indian Lentil Soup? Most certainly. There’s an Indian lunch buffet around the corner, and it has a cheesy banner advertising 21 items? Uh, hyeck YEAH!

If any of you are fellow Indian food lovers, you’ll know that the stuff doesn’t come cheap. With an order of lamb vindaloo running up to $15-$20 per order (and that’s not even including the naan, and 2 or 3 other curries you’d need to round out a meal for a group), it’s not the most economical of foods to ardently love and crave on a predictably regular basis.

This brings us to the subject of today’s post, the humble—and extremely cheap—lentil. Specifically, as it is applied in Indian lentil soup or Dal Shorva. Dal shorva done right, in my opinion, is slightly thick, bright yellow with plenty of turmeric, heavily spiced with cumin, garam masala, mustard seeds, chili, and coriander, and really really garlicky.

Served with warm garlic naan, is there anything better to easily and cheaply satisfy one’s Indian cravings? I should think not. After scouring the internet for a recipe, I did some combining here and there and tweaking to come up with this, which is a pretty awesome approximation of some deliciously awesome lentil soup I had at an Indian restaurant in New York City.

This Indian Lentil Soup is deliciously spicy, garlicky, warm, and comforting. It’s packed with flavor, and I even devised a no-brainer way to dress up store bought naan that makes it even better.

Ingredients

For the soup, you’ll need:

  • 3 cups petite yellow or red lentils (or a mixture of the two)
  • 5-6 cups water (can add more for desired consistency)
  • 4 cups chicken stock or vegetable stock
  • 3 curry leaves
  • 1 cup diced onion
  • 8 cloves garlic, minced
  • 2 teaspoons minced ginger
  • 2 jalapenos, finely chopped
  • ½ teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 2 tablespoons oil
  • 1 tablespoon butter
  • 1 teaspoon garam masala
  • ¾ teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground fenugreek
  • ½ teaspoon chili powder
  • ½ cup tomato puree
  • 2 teaspoons salt

For the quick garlic naan, you’ll need:

  • Store-bought naan
  • Softened butter
  • 2 cloves minced garlic
  • 1 tablespoon finely chopped cilantro

Instructions

  1. Rinse the lentils thoroughly (sometimes there will be small dirt clods or particles) and drain. Add the lentils, water, chicken stock, and curry leaves to a large pot. Let boil for 20 min.
  2. While that’s happening, prepare the onion, garlic, ginger, and jalapenos. Grab your mustard and coriander seeds and grind coarsely in a mortar and pestle.
  3. After the 20 minutes has gone by, heat the oil and butter in a saucepan over medium-high heat. Add the ground mustard and coriander seeds. Let fry gently for a minute or so. Next, add the ginger and let fry gently.

You can find complete recipes of this INDIAN LENTIL SOUP in thewoksoflife.com

Categories
HEALTHY

CRAB BISQUE RECIPE

This quick and easy Crab Bisque can be on your table (or in your mouth!) in under 30 minutes! This isn’t a thin Crab Bisque, crab is the star here, with carrots and celery taking second place, and the flavorful broth third. Plus, it’s lower in fat than traditional bisque!  Read on for this creamy and delicious, lower-fat recipe.

Confession, I used canned lump crab in this recipe. Living in Northeast Pennsylvania leaves fresh shellfish pretty much nonexistent in the grocery stores, and I hate to admit it but I’ve never even been in a seafood market…so weird that my husband just called to tell me he is at one, and do I want anything? My answer, “Why have I never been there, and of course, crab cakes!” Ah, Friday’s during Lent (my husband is Catholic, I’m not), delicious seafood dinners! I can find refrigerated crab meat in the local stores, I just happened to buy canned this time.

Yep, I started this post and hoped to have it done on Friday, but then my daughter got the flu and a double ear infection, doctors on Saturday, distractions on Sunday, Monday I cleaned. So, this is a little late. My real life hasn’t been going the way I would have liked this Winter, thank goodness Spring is coming!

CRAB BISQUE RECIPE

Ingredients

  • 3- 6 ounce cans fancy lump crab meat, drained
  • 2 stalks celery, reserve the celery leaves, finely diced (about 3/4 cup)
  • 1 carrot, diced small (about 1/2 cup)
  • 1 clove garlic, minced
  • celery leaves, chopped
  • 1 tablespoon chopped parsley
  • 3 tablespoons reduced fat butter
  • 2 cups reduced sodium chicken broth
  • 2 cups light cream
  • 1/2 cup sherry (can use cooking sherry)
  • 2-3 tablespoon all-purpose flour (depending on how thick you want the soup)
  • black pepper, to taste

Instructions

  1. Melt the butter over medium heat in a large pot. Add the carrots and celery, cook until just softened, 5-7 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute. Pour in the chicken broth, add the garlic, chopped celery leaves, chopped parsley, sherry, and pepper. Bring to a boil and cook for one minute. Reduce heat, stir in crab meat and light cream, stir and cook over low heat until heated through.

You can find complete recipes of this CRAB BISQUE RECIPE in rantsfrommycrazykitchen.com

Categories
HEALTHY

CROCK POT CHEESEBURGER SOUP

This Cheeseburger Soup is one luxurious soup. I mean seriously, it’s award-winning! I’ve had this recipe PINNED on one of my food boards for a looong time and I finally made it the other day. After I scarfed down two bowls (in about 2 minutes) I was kicking myself for not making it sooner!

This awesome soup is cheesy and creamy and filled with flavorful ground beef, potatoes and carrots. It will keep bellies full and happy a long time after it’s eaten. My husband gave me rave reviews after he ate some too, and that is coming from someone who is not the world’s biggest soup fan. No joke. 🙂

INGREDIENTS

  • 4 small potatoes, peeled and diced
  • 1 small white or yellow onion, chopped
  • 1 cup shredded carrots
  • 1/2 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pound lean ground beef
  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk ( I use 2%)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

INSTRUCTIONS

  1. Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
  2. About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.

You can find complete recipes of this CROCK POT CHEESEBURGER SOUP in life-in-the-lofthouse.com

Categories
HEALTHY

SPICY VEGAN BLACK BEAN SOUP

There’s nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that’s comforting and good for the soul, with enough leftovers for days.

Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever?

The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I’m not sure ha. I wasn’t vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there – even back when almond milk was unheard of and not as mainstream as it is now!

Back then (about 9 years ago… eek) Panera didn’t offer many meat-free or dairy-free options EXCEPT black bean soup and a couple salads, at least from what I remember. Now they have a handful of vegan-friendly options but I also remember choosing Black Bean Soup because it was low-fat and low-sodium but high in fiber. Guess I’ve always been into nutrition.

It’s taken me a while to share this recipe… mainly because, while Black Bean Soup is absolutely DELISH and comes with nutrition facts from the nutrition gods, it’s not as photogenic or colorful as my Cleansing Detox Soup, (a major hit here on the blog) or as vibrant as my recipes in general.

Don’t judge a book by it’s cover, right?!

INGREDIENTS

  • 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 1/3-1/2 jalapeño, finely chopped, to taste (optional)
  • 2 medium-sized carrots, chopped
  • 1 red bell pepper, chopped (or any color)
  • 4 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 teaspoon red pepper flakes, to taste (optional)
  • 1 15 oz. can organic sweet corn, drained and rinsed
  • 3 15 oz. cans organic black beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • sea salt & pepper, to taste
  • toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese

INSTRUCTIONS

  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.

You can find complete recipes of this SPICY VEGAN BLACK BEAN SOUP in theglowingfridge.com

Categories
HEALTHY

Creamy Chicken Tortellini Soup

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!

We are deep into our fall routine.

The kids have settled in school. We are outside as often as possible, enjoying the crisp fall weather and turning leaves. We hike. We wear hoodies. We pick apples. We start the occasional fire in the fire pit.

We make soup.

There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken soup.

My family deserves that at least once a week, in my opinion. Pure cozy goodness to relax the mind and sooth the soul.

Today’s Creamy Chicken Tortellini Soup is a health-ified version of a heavier cream-based soup.

I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.

And maybe even having seconds.

I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.

I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.

Ingredients:

  • 1 tablespoon DeLallo Extra Virign Olive Oil
  • 1 large sweet onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cups sliced carrots
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
  • 9 cups chicken broth
  • 8.8 ounce package DeLallo Three Cheese Tortellini
  • 1/4 – 1/3 cup heavy cream
  • 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
  • 2 tablespoons fresh chopped parsley
  • 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon crushed red pepper
  • Salt and pepper

Directions:

  1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
  2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.

You can find complete recipes of this Creamy Chicken Tortellini Soup in aspicyperspective.com

Categories
HEALTHY

Healthy Slow Cooker Chicken Potato Soup

We’re sharing Healthy Slow Cooker Chicken Potato Soup today… Thick, creamy, and seemingly sinful!
Don’t you love meals that feel and taste super naughty, but aren’t?
Potato soup has always been one of my favorite soups for fall and winter. It’s a hearty, low cost, family-friendly dish my mother turned into an art form over the years. Making it always reminds me of her.
We ate potato soup often during my childhood. It always made the house smell deliciously welcoming.
I’ve remade my mom’s potato many times over the years. It never ceases to amaze me how simple it is. It’s also easy to adjust for personal taste and for health.
Yes, potato soup is a carb-based dish. Yet it can still be made as a low fat dinner, loaded with vitamins and minerals!

Ingredients:

  • 4 slices bacon, chopped (could be low fat turkey bacon)
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, minced
  • 3 pounds russet potatoes, peeled and sliced thin
  • 1 1/2 pounds boneless skinless chicken breast
  • 2 cups sliced carrots
  • 2 cup sliced celery
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/3 cup fresh chopped parsley
  • Salt and pepper

Directions:

  1. Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6 quart slow cooker.
  2. Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Place the lid on the slow cooker. Turn on high and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, cover and refrigerate until the potatoes are tender and breaking apart. If you happen to have a faster slow cooker, you do not want to overcook the chicken.)

You can find complete recipes of this Healthy Slow Cooker Chicken Potato Soup in aspicyperspective.com

Categories
HEALTHY

CHICKEN AVOCADO SOUP

So, I LOVE me some avocado, almost as much as cotton candy…well almost 😉 And you love avocados too – I know you do!! You can eat them, spread them on your face, or throw them in this soup for starters! Gotta love a veggie that has dual properties friends!! I’ve also seen where you can swap out butter for avocado in most baked goods too. I haven’t tried it myself – but sounds yummy – kinda – in a weird way 😉
This chicken avocado soup recipe is so very yummy. It’s also light, low in calories, and the huge chunks of avocado just melt in your mouth as you eat it – oh Y.U.M. Love love love – it’s one of our favorites to make & eat!

Ingredients

  • 2 chicken breasts
  • 3 teaspoons olive oil, divided
  • salt & freshly ground pepper to taste
  • 1 1/2 cups green onions, finely chopped, divided
  • 1 teaspoon minced garlic
  • 1 tomato, diced
  • 3 – 14.5oz cans chicken broth
  • 1/8 teaspoon cumin
  • 1 teaspoon coarse kosher salt
  • 2 avocados, diced
  • 1/2 cup cilantro, finely chopped
  • lime wedges

Instructions

  1. Season chicken with salt and pepper. In a large skillet over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and lower temperature to medium, cover pan and grill chicken until the internal temperature reaches 165° F. Shred chicken and cover with foil to keep warm, then set aside.
  2. In a dutch oven or equivalent, heat the remaining 2 teaspoons of oil over medium heat until hot.
  3. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes.

You can find complete recipes of this CHICKEN AVOCADO SOUP in mamamiss.com

Categories
HEALTHY

Red Curry Lentils

Red Curry Lentils? Perfect, thick, creamy, saucy, healthy and easy.
I need you to know that this. is. YUMMY.
Distractingly yummy.
Like, when I’m teaching a math lesson and I remember this waiting for me in my lunchbox, I drool a little bit and then I can’t remember the difference between concave and convex polygons. Which, by the way, does anyone use those in real life? Sometimes I just wonder.
I’ve kind of had a fling with lentils lately. These guys, this one, and now the Red Curry Lentils? I can barely stand it. Cheap, healthy, versatile, and absolutely delicious. Do they have lentils in the Philippines? Please Lord.
Not sure if you like lentils? Well, you do. Today you are going to love lentils.
Just cook your lentils and toss them in up this spicy red curry sauce with sauteed onions and a shot of coconut milk. OH MY PERFECTLY SPICY GOODNESS. Spread ’em on soft warm garlic naan, eat ’em straight up cold out of the fridge, stir ’em up into a big bowl of rice, or shovel ’em into your face. And your spouse’s face, and your kids face, and your face again.
See? You love ’em.

INGREDIENTS

  • 1½ cups lentils, rinsed and picked over
  • ½ large onion, diced
  • 2 tablespoons butter
  • 2 tablespoons red curry paste
  • ½ tablespoon garam masala
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • a few good shakes of cayenne pepper
  • 1 14 ounce can tomato puree
  • ¼ cup coconut milk or cream
  • cilantro for garnishing
  • rice for serving

INSTRUCTIONS

  1. Cook the lentils according to directions. Drain and set aside.
  2. Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.

You can find complete recipes of this Red Curry Lentils in pinchofyum.com

Categories
HEALTHY

Slow Cooker Quinoa, Chicken and Kale Soup

It may seem as though I make every soup in the slow cooker lately. Well, basically, I do. I cant get enough soup this winter during these bitter cold days, and I love the fact that I can come home to a warm pot of soup waiting for me in my kitchen. I also realized a healthy recipe is much overdue here with all the holiday baking I’ve been doing.
This soup is loaded with with nutrition and you get plenty of protein from the chicken, quinoa, kale and beans. It’s so hearty and filling and amazingly delicious, that it’s hard to believe it’s actually good for you. I added a bit of lemon juice because I love the way lemon pairs with both quinoa and kale. I also chose to add in the beans because I like a soup with plenty of body, I’m not into those really brothy soups unless I’m sick or something. I need sustenance (thank you Thor). If I’m going to have soup as my main meal then it better be loaded. Which also means of course I couldn’t leave out the cheese :). Everything is better with a little bit of cheese sprinkled over it. If you are really aiming to be healthy you could leave it off but I say it’s worth the calories to add a tablespoon or two of parmesan. That’s the great thing about parmesan, thanks to it’s sharp flavor, a little of it will go a long way without adding a huge amount of calories. Enjoy!

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts (raw)
  • 1 1/4 cups chopped yellow onion (1 medium onion)
  • 1 cup chopped celery (about 3 stalks)
  • 4 cloves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 3/4 cup dry quinoa
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 4 (14.5 oz) cans low-sodium chicken broth (7 cups)
  • Salt and freshly ground black pepper, to taste
  • 1 (15.5 oz) can Great Northern or Cannellini beans, drained and rinsed
  • 4 cups packed kale, roughly chopped (thick ribs chopped and discarded)
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • Finely shredded parmesan cheese, for serving

Directions

  1. Add chicken to a 6 or 7 quart slow cooker, then add onions, celery and garlic, then drizzle with olive oil. Add quinoa (for a more firm textured quinoa add during last 30 minutes to 1 hour of cooking, per reviewers comments), thyme, rosemary and pour in chicken broth. Season with salt and pepper to taste. Cover and cook on HIGH 3 1/2 – 4 hours or LOW 7 – 8 hours.

You can find complete recipes of this Slow Cooker Quinoa, Chicken and Kale Soup in cookingclassy.com