A warm bowl of hearty soup is usually associated with the winter months, but soup is actually a great way to stay healthy and is also diet friendly. Soup can certainly be nourishing especially in the transition time from winter to spring; just remember to stick to lots of protein and vegetables and stay clear of cream-based soups.
I created this recipe based off of my Roasted Tomato Basil Soup recipe. I had left over rosemary in my kitchen, so I used the same method as the tomato basil soup and I swapped the basil with rosemary. I also added carrots to the recipe since I had some left over from a previous meal I had made.
I received this recipe in an email from Food and Wine magazine. At the time I received this recipe I had most of the ingredients on hand in my kitchen. I omitted the crème fraîche and the cilantro the recipe calls for simply because I didn’t have them in my kitchen. I also used chicken stock instead of vegetable stock to give it more flavor. This soup is really healthy and fulfilling at the same time.
My parents got me a year subscription to a magazine called Cuisine At Home for Christmas. It’s a great magazine filled with recipes related to the season and/or month the issue is out. I was looking through the February issue and I came across this recipe for Tomato-Kale Soup. The recipe was easy; simple ingredients and about 30 minutes total to cook. Kale is a great food to add to your diet since is full of fiber and calcium. The magazine suggested that this soup be made for lunch for a week but I decided to make it for dinner. They also suggested to add a 15 oz can of cannellini beans to add more fiber and protein to the soup. This is completely vegetarian however I only had chicken broth in the pantry and I used that instead of the vegetable broth that is called in the recipe. The flavor definitely got better with age and the last bowl I ate tasted so good that I can’t wait to make this again.
I got this recipe from a Food and Wine Magazine email that I receive every other day with great recipes that are healthy and easy to make. This soup is really easy to make because half the ingredients the recipe calls for are already cooked for you. To save time I bought the rotisserie chicken from the store already cooked and I used the boil-in-a-bag rice since it only takes about 8 minutes to cook.
Here is the excerpt from F&W’s site:
Avgolemono is a classic sauce of chicken broth, egg yolks and lemon juice; the addition of a bit more chicken broth, rice and shredded chicken turns it into a satisfying soup.
Sweet potatoes are very rich in vitamins and antioxidants and they can served in many different ways. I decided to make a soup out of them; but I thought it would be boring with just sweet potatoes so I decided to spice it up by adding chipotle peppers to the soup to give it a Southwestern/Mexican taste. This would be a great soup to make if you have left-over sweet potatoes from a holiday gathering. The chipotle transforms your palate into something far from the typical holiday meal. Be careful though with the chipotle chilis; I had to make this soup twice because I added too much chilis to the soup and it was way too spicy to eat. I tried to save it; I added some water and even a little bit of agave nectar but I ended up throwing it out and starting over.
I made this recipe a few weeks ago but I haven’t had the time to post it until now. Once again I used the Crockpot for this and the results were delicious. I didn’t follow anyone’s recipe for this particular chili; I just used my memory of chili that I have eaten in the past and made this recipe come together. Originally I intended to make this with ground turkey, but there wasn’t any available at the store when I went to buy the ingredients so I opted for ground chicken. This chili was fairly easy to make and the chicken was the only ingredient to cook before putting everything into the Crockpot. To make this recipe vegetarian/vegan, just simply exchange the chicken for more beans.