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!

Cauliflower-Mushroom Soup

And the soup obsession continues...

For lunch today, I finished up my soup leftovers from the previous two soups I posted and was sad that I would have no more leftover soup for lunches.  Solution: make more soup!

I served this with Spicy Barbeque Shrimp and decadently topped it with bacon, goat cheese, and fried onions.  

What you need:

1 medium head of cauliflower, cut into bite-size pieces

Olive oil spray

Salt and pepper

1-2 tablespoons butter

1 small onion, chopped

1 leek, sliced

1/2 head of garlic, peeled and chopped

1 portobello mushroom

8 ounces button mushrooms

1/2 cup dry white wine

4 cups chicken broth

1/4 fat free cream cheese

1/2 cup milk of choice

1 teaspoon apple cider vinegar

Toppings: bacon, crumbled goat cheese, fried onions

Start by roasting the cauliflower: Heat oven to 425 degrees Fahrenheit.  Spray a baking sheet with olive oil and spread cauliflower florets across it.  Spray again and sprinkle with salt and pepper.  Roast for 25-30 minutes (flipping once or twice), or until cauliflower is cooked through and slightly browned.  

Melt butter in a large pot over medium-low heat.  Add onions, leek, garlic, and a hefty pinch of salt to the pan.  Cook until softened and then add the mushrooms.  Cook for a few more minutes until the mushrooms are softened.  Add the white wine and deglaze the pan.  Add the broth and roasted cauliflower.  Bring to a boil and then let simmer for 20-30 minutes.  Turn off heat.  Add cream cheese, milk, and vinegar.  Puree with an immersion blender until smooth.  Add salt and pepper to taste (I only needed to add pepper).

Top with the bacon, goat cheese, and fried onions if you like.  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!

Mushroom, Onion, and Leek Soup

This was so good.  I can't wait to eat the leftovers tomorrow for lunch when it will probably be even better.  It was my first time making mushroom soup and my ingredients are a little random, because I just went with what I had and what I felt like throwing in.  But it turned out great, so now YOU should go out and buy these random ingredients so that you can make it too.  I did use a little real butter because there is something about mushrooms sauted in butter that can't be faked, but otherwise this is pretty darn healthy.  I served it alongside some broiled pumpkin butter-topped salmon and bagel chips (I was going to make homemade croutons for it, but ended up running out of time).  Anyway, the soup was awesome.

What you need:

2 tablespoons butter
1 medium onion, chopped
8 ounce container button mushrooms, sliced
1 portabella mushroom, sliced
1 leek, sliced into thin rings
1 head fresh garlic, cloves peeled and roughly chopped
2 1/2 cups beef broth
1 packet Onion and Mushroom Soup/Dip mix (I used Lipton Recipe Secrets)
1-2 teaspoons black pepper
3/4 cup 1 % milk
1/4 cup fat free cream cheese
1/4 cup red wine (I used a merlot)
Dried parsley
Shredded Parmesan cheese and red pepper flakes (optional)


Start by sauteing the onions, mushrooms, and garlic in the butter over low heat.  After a couple minutes, add the leek.  Cook for another few minutes, or until everything is softened and JUST beginning to brown.  Add the beef broth, packet of soup mix, and the black pepper.  Simmer for 20 minutes.  Turn off heat, add the milk and the fat free cream cheese, and use an immersion blender to puree everything.  Stir in a little dried parsley and the red wine.  Season with extra garlic powder and black pepper if you like (I did this, but I like things garlicky and peppery).  Garnish with a bit of parmesan cheese and red pepper flakes.  Enjoy!