Green Veggie Soup

ANOTHER pureed soup.... Yep.  They've just so tasty, healthy, and the perfect lunch the next day.  I can't stop making them.  This one is composed of a bunch of green things... leeks, zucchini  cucumber, green onion, herbs...  Super healthy and delicious as well.  I served it with pan-seared filet mignon and "fake" mashed sweet potatoes.  And merlot.

What you need:

1-2 teaspoons oil olive
1 large leek, sliced thinly
1/2 head garlic, peeled and roughly chopped
Salt and pepper
2 medium/large zucchini, sliced medium-thin
1/2 large cucumber, peeled, sliced medium-thin
1/2 cup dry white wine
3 cups chicken broth
1 green onion, sliced
1 cup mixed fresh herbs (I used basil, mint, and thyme), leaves only
1/2-2/3 cup fat-free cream cheese
1/2-1 cup almond milk
1-2 teaspoons apple cider vinegar


Start by sauteing the leek and garlic in the olive oil over medium heat.  Sprinkle in a bit of salt and pepper.  When they begin to soften, add the zucchini and cucumber.  Cook, for 10-15 minutes, stirring occasionally  until the zucchini and cucumber are translucent.  Add the wine and bring to a simmer.  Add the broth, partially cover, and reduce heat to medium-low.  Simmer for 20 minutes.  Turn off heat.  Add the green onion, herbs, cream cheese, almond milk, and vinegar.  Puree with an immersion blender until smooth.  Season with additional salt and pepper if necessary.

Garnish with red pepper flakes and a teeny splash of half and half.  Enjoy!

Cucumber, Leek, and Avocado Soup

I overstocked on cucumbers last week and they've been getting to the point where they needed to be used up.  So... soup!  Soup is always a good way to use things up.  And I had most of an avocado to use up as well as some leeks that were borderline slimy around the edges.

This could probably be served at any temperature... I tasted it hot right after making it, but served it lukewarm once I had finished the rest of dinner.  Both were delicious. Tomorrow I'll see how it works chilled for lunch.

I served this with crab cakes and a red pepper and chipotle sauce that I made to go with the crab cakes.  It looked pretty on top of the green of the soup.



What you need:

1 teaspoon oil olive
1/2 head of garlic, peeled and chopped
2 leeks, sliced thinly
Salt
2 medium english cucumber, peeled and sliced
1/2 white wine
2 cups broth of choice (I used seafood concentrate broth because I was out of chicken broth and was serving this with crab anyway)
2 chipotle peppers
3/4 large avocado (I used the local variety... they are similar to "Florida" avocados back in the States... milder flavor and lower in fat than Hass and much larger)
2 cups Silk Coconut Milk (or regular milk)
3 tablespoons fat free cream cheese

Heat olive oil in a large pot over medium-high heat.  Add leeks, garlic, and a hefty pinch of salt.  Saute until beginning to soften and then add the cucumbers.  Keep cooking until cucumbers are very translucent.  Add the wine and broth and bring to boil.  Turn off heat. Add the chipotle peppers, avocado, coconut milk, and cream cheese.  Puree until smooth with an immersion blender.  Season to taste with salt and pepper.

Try serving with a little goat cheese on top or my new crab cake sauce (once I post it).  Enjoy!