Tomato Soup with Fresh Pasta

This tomato soup is so easy and delicious. It took me about a half hour to make the entire recipe. Soups are so great because you can store them and save it for another time. You can bring it on the go for lunches or dinners.

Ingredients:
2 Tbsp. butter or olive oil
1 onion, chopped
2 cloves garlic, minced
5 vine ripe tomatoes cut into quarters
1 Tbsp tomato paste
4 cups no sodium chicken broth
1 bay leaf
1 Tbs fresh Basil

1 tsp salt and pepper

1 tsp red pepper flakes
1 Tbs fresh squeezed lemon juice
2 Tbs fresh parsley
rotini, macaroni or shell noodles (optional)

Put all these ingredients into a large soup pot except for the lemon juice and parsley. Let them all simmer for about 20 min. After simmering is done add lemon juice, then use a hand blender to puree the ingredients together (you could use a regular blender, but an immersion blender cuts the time way down).

Meanwhile, cook noodles according to package instructions. Drain, and add noodles to finished soup. Top with fresh Parmesan and Parsley.

Chicken Curry Noodle Soup

This soup is perfect for a could snowy day like today. It's creamy with a kick of spice. Cilantro has become one of my favourite herbs to use on dishes so I highly recommend it as a garnish. It adds a freshness to the soup that you wouldn't normally achieve. 

Ingredients: 

1 pound fresh thin or regular Chinese egg noodles
Peanut or corn oil for deep-frying
3 cloves garlic, finely chopped
2 cans coconut milk, unshaken
2 - 3 tablespoons red curry paste, or to taste
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
3/4 pound chopped chicken meat
4 cups chicken stock
3 tablespoons Thai fish sauce
1 teaspoon palm sugar or brown sugar
1/4 cup shredded green cabbage
Juice of 1 lemon

green onions

cilantro

Preheat oven to 400 degrees. Sprinkle salt and pepper on chicken. Rub a tablespoon of curry paste onto chicken. Cook for 20 - 25 minutes. Shred and set aside.

Cook noodles according to package instructions. Set aside.

Pour oil to a depth of 2 inches in a small saucepan and heat until ready for frying. Meanwhile, pat dry 1 cup of the cooked noodles with paper towels. When the oil is hot, add the noodles. tongs, stir gently to separate the strands and lightly fry, about 30 seconds. Lift out the noodles and place on paper towels to drain. Remove the pan from the heat. Set noodles aside.

Measure out 2 tablespoons of the oil used to fry the noodles and place in a large saucepan over medium heat. Add the garlic and sauté until browned, about 1 minute. 

Do not shake the cans of coconut milk before opening. There should be a thick layer of cream on top of each. Spoon off 1/2 cup of the thick cream from the top of each can and add it to the garlic. 

Raise the heat to medium-high and cook, stirring frequently, until the cream boils gently. Add the red curry paste, curry powder and turmeric and stir until smooth. Reduce the heat to medium and simmer until the mixture is thick and the oil begins to separate around the edges and rises to the surface, about 5 minutes.

Add the chicken. Cook until the chicken becomes white, about 2 minutes. Raise the heat to high. Add the remaining coconut milk, the chicken stock, fish sauce, palm or brown sugar and cabbage and stir well. When the mixture begins to boil, adjust the heat to maintain a gentle boil and continue cooking for 8 minutes longer.

Add the lemon juice and noodle and serve with green onions and cilantro.

Roasted Cauliflower and White Cheddar Soup

This soup is perfect for the cold winter months. It smooth and creamy but without any butter or cream!

Ingredients: 

1 head of cauliflower
3 cloves garlic
3 tablespoon olive oil
1 medium onion, diced
2 celery ribs, diced
3 1/2 cups vegetable broth
2 teaspoon thyme
1 tablespoon rosemary
1/2 cup shredded white cheddar cheese
Salt and pepper, to taste


Preheat the oven to 400 degrees.

In a large bowl, toss the cauliflower and garlic cloves in 1 tablespoon of olive oil, salt and pepper until well coated. 

Place on a large baking sheet, in a single layer. Roast the cauliflower until lightly golden brown, about 20-30 minutes. Set aside.

Heat the remaining olive oil in a large sauce pan over medium heat. Add the onion and celery and saute until tender, about 5-7 minutes. 

Chop up the roasted garlic. Add the garlic, roasted cauliflower, vegetable broth, thyme, and rosemary and bring to a boil. 

Reduce the heat so that the mixture simmers and cook until the cauliflower is tender, about 20-25 minutes.

Using a blender, blend the soup until smooth. Add the cheddar cheese and stir until melted.

Season with salt and pepper and remove from heat. 

Serve warm.

Chicken Pho

mmm best chicken noodle soup I've ever had.

Ingredients:
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbs minced fresh ginger
1 tbs sesame oil
1/4th tsp salt
8 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbs soy sauce
1 tbs rice vinegar
3 baby bok choy, chopped
1 1/2 cups Chinese noodles (pho noodles)
chopped cilantro for serving (optional)

Heat the sesame oil over medium high heat in a large stock pot. Add the minced garlic and ginger and stir for about 30 seconds. 

Add the chicken and bok choy, add salt and saute for another 3 minutes until chicken has turned white but not completely cooked.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. 

Cook for 15 minutes until chicken is done.

Meanwhile cook the noodles in boiling salted water. Drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. Add more salt if desired. Add the noodles to the pot.

Serve with chopped cilantro.

Tomato Spinach Tortellini Soup

This soup was really easy to make and super delicious. My family was never a huge fan of tortellini until I made this. It was filling enough to be a great dinner for someone in a hurry or just isn't in the mood to spend a long time in the kitchen.

Ingredients:

1 tbs olive oil

1/2 onion chopped

2 cloves garlic minced

1/2 tsp dried oregano

1/2 tsp dried basil

1 can diced tomatoes with juice

4 cups low sodium vegetable broth 

2 1/4 cup tortellini 

3 cups fresh spinach 

salt and pepper (season to taste) 

parmesan cheese for serving 

In a large pot heat oil over medium heat. Add onions and cook until beginning to soften. Add garlic and cook stirring frequently for about a minute. Mix in oregano, basil and diced tomatoes. Add broth and bring mixture to a boil. Add tortellini to pot and cook according to package directions. A minute before tortellini are fully cooked add spinach. Season with salt and pepper.

Remove from heat. Serve with parmesan cheese.