Broccoli Soup

2015-10-07 15.22.32This soup I made today in no time at all it is a very simple and easy with very little ingredients.  I have seriously been in a soup mood and I promised that I would get this simple recipe out today so I hope you enjoy it as much as I do.

Print

Broccoli Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 bunch broccoli cut into florets
  • 3 carrots chopped into 1 inch in thicknes
  • 5 tbsp olive oil divided extra virgin
  • 2 garlic cloves whole
  • 3 cups water
  • 1/2 cup heavy cream
  • 2 tbsp parsely (fresh) garnish
  • 2 tsp chicken base
  • 1/8 tsp nutmeg (whole) optional
  • 1/4 cup cheddar cheeese
  • 2 tsp kosher salt
  • 1 tsp fresh black pepper
  • 1 tsp arrow root (optional) thickening agent

Recipe Notes

  • Preheat oven to 400 degrees and wash and prepare broccoli by cutting and separating them into florets and set aside, peel the carrots rinse and cut into 1 inch in thickness.  Lay the broccoli onto a sheet pan and drizzle 3 tbsp of olive oil and coat evenly, season with 1 tsp salt and 1/2 tsp of the pepper.
  • Lay the carrots onto a sheet pan and the two garlic cloves and drizzle the remainder of the olive oil and coat evenly and season with 1 tsp salt and  1/2 tsp black pepper. 
  • Put both pans in the oven together and cook the broccoli for only 15 minutes remove from oven and take about 1/2 cup of the the broccoli florets and set aside in a separate bowl to be used later and let the carrots remain in the oven for 5 minutes longer a total of 20 minutes.  Once done set aside.
  • In the meantime add the 3 cups of water on low  heat and add the 2 tsp of chicken base and let simmer then add the cook broccoli, carrots and garlic and puree using a hand held blender and pulse until pureed, once pureed add the heavy cream, broccoli florets and let simmer for 5 minutes if the soup is not thick enough you can now add the arrow root in a small bowl and mix with 1/2 tsp of water and add to the soup let simmer for 5  about minutes. 
  • In a bowl add the soup and sprinkle with cheddar cheese,  garnish with the fresh parsley and enjoy.

*If you don't have a hand held blender you may use a blender and pulse until pureed if the broccoli and carrot is dry add about 1/2 cup of water from the pot for the soup and puree.  Once Pureed add the ingredient into the pot along with the broccoli florets that was set aside and simmer for 5 minutes.

Shrimp Soup

I made this soup on a whim, I was sitting in my kitchen thinking out loud to Buttercup my beautiful Yorkie and said to her I am feeling like soup again Yes I know I just made a cream of broccoli soup and I am just in  a soup mode since August ended. This soup is made from what I had in my pantry and believe me it came together in no time at all.

Print

Shrimp Soup

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author Deborah Chapman

Ingredients

  • 12-14 large shrimps deveined, rinse and cut in to 3 pieces
  • 1/3 thin spaghetti
  • 1 tbsp olive oil extra virgin
  • 3-4 carrots chopped into about 1 inch in thickness
  • 2 scallions stalks chopped into 1/2 inches
  • 2 tsp chives (fresh)
  • 1 15 oz can beef broth low sodium
  • 3 cups water
  • 1/4 tsp chicken base
  • 1 tsp fish sauce
  • 1 tsp soy sauce low sodium
  • 1 tsp granulated garlic
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Recipe Notes

  • In a pot of boiling water add the spaghetti and cook for about 6 minutes only drain and set aside.
  • In a small pot cook the carrots until done for about 12 to 15 minutes until tender drain and set aside.
  • In medium pot add the beef broth, 3 cups of water and add the chicken base on low heat.
  • In a skillet on medium heat add the shrimps and cook for about 3 minutes only about 1 minute and a 1/2 on each side they will continue to cook in the pot with the broth.
  • once done add the shrimp, spaghetti carrots, scallions, soy sauce and fish sauce into the pot with the broth and season with the salt and pepper to your taste and let cook for about 10 minutes covered.
  • Once cooked serve in a bowl and garnish with the fresh chives.

 

*This soup is good to eat if you have a cold, or if you don't,  it has such a healing effect and such a light and airy soup.  I truly hope you enjoy this soup as much as I did.

Warm Quinoa with Blueberries

Print

Quinoa with Blueberries

Taste so delicious and it is a versatile dish.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 18 kcal

Ingredients

  • 1 cup of quinoa
  • 1 cup of water
  • 1/4 tsp kosher salt
  • 1 tsp coconut oil or olive oil
  • 1-2 tsp fresh blueberries or whichever fresh fruits you prefer
  • 1/2 banana
  • 1-2 tsp slivered almonds toasted or whichever nuts you prefer
  • 1-2 tsp coconut chips unsweetened
  • 1/8 tsp cinnamon
  • 1-2 tsp honey, or maple syrup whichever you prefer

Recipe Notes

Rinse quinoa for about 3 minutes under cold water stirring constantly with a spatula, this step is very important or the quinoa will be very bitter. Once rinsed let quinoa drain for a minute or two in a colander.

In a small pot on medium heat add the coconut oil and then add the drained quinoa and toast in the pot for about 2 minutes, then slowly add the water, salt, and let boil for (1) one minute, cover the pot and simmer for 15 minutes.

Once quinoa is cooked let it stand for 5 minutes covered then fluff with a fork, add the remainder of the ingredients and enjoy. You can add any liquid to your dish it can be hot or cold soy milk, almond milk, coconut milk or cows milk I prefer mine dry and just warmed.

[contact-form][contact-field label='Name' type='name' required='1'/][contact-field label='Email' type='email' required='1'/][contact-field label='Website' type='url'/][contact-field label='Comment' type='textarea' required='1'/][/contact-form]