The Whole Life Nutrition Kitchen: Creamy Summer Zucchini Soup

The Whole Life Nutrition Kitchen: Creamy Summer Zucchini Soup: This creamy, refreshing soup is a great way to use up all of that zucchini growing in your garden! Or, perhaps you bought too much from the...

2 to 3 tablespoons extra virgin olive oil
1 large onion, chopped
2 to 4 cloves garlic, chopped
1 teaspoon ground cumin
8 to 10 cups chopped zucchini (about 5 to 6 medium zukes)
6 tablespoons uncooked white rice
8 cups chicken stock or vegetable stock
1 bunch cilantro, coarsely chopped
2 to 3 tablespoons freshly squeezed lemon juice
sea salt or Herbamare to taste

Heat a 6 to 8-quart pot over medium heat. Add the olive oil, then the onion and saute for 5 to 10 minutes or until onion softens and is beginning to change color. Add garlic and cumin and saute a minute more. Then add chopped zucchini, white rice, and chicken stock. Cover and simmer for 15 to 20 minutes or until zucchini is tender and rice is cooked.

Add cilantro and lemon juice to the pot. Remove from heat and puree in your blender or Vita-Mix in batches. I like to toss in the whole bunch of cilantro to one of the batches after I have already pureed it some. This way the cilantro doesn't totally break down while you are pureeing the soup. Pour soup into another clean pot or bowl, stir batches together, and taste. If it needs a flavor boost, add Herbamare or sea salt to taste. Source: www.NourishingMeals.com

You can print the recipe friendly with just a button, and Ali also sell the recipe "The whole Life Nutrition Cookbook", inside the cookbook got 250 recipes, the list of the recipe or table content you can read it in pdf format, for more information please visit The Whole Life Nutrition Cookbook.

Vichyssoise - Chicken Recipes

Vichyssoise - Chicken Recipes

Ingredients for Vichyssoise

• 1 Teaspoon Vegetable Oil
• 3 Cups Diced Leek (about 3 Large)
• 3 Cups Diced Peeled Baking Potato (about 1 1/4 Pounds)
• 1 (16-ounce) Can Fat-free, Less-sodium Chicken Broth
• 2/3 Cup Half-and-half
• 1/4 Teaspoon Salt
• 1/8 Teaspoon Black Pepper
• 1 Tablespoon Minced Fresh Chives

Preparation for Vichyssoise

Heat the vegetable oil in a large sauce-pan over medium-low heat. Add the diced leek; cover and cook for 10 minutes or until soft. Stir in the diced potato and chicken broth, and bring to a boil. Cover the potato mixture, reduce heat, and simmer for 15 minutes or until the potato is tender. Place the potato mixture in a blender or food processor, and process until smooth. Place the potato mixture in a large bowl, and cool to room temperature. Stir in the half-and-half, salt, and black pepper. Cover and chill. Sprinkle soup with minced chives.

5 servings (serving size: 1-cup)

 

BLT Soup - Recipe Detail

BLT Soup - Recipe Detail

Times:

10 minutes prep, 15 minutes cook

---

Ingredients:

8 slices bacon, crisply-cooked
1 28-oz can crushed tomatoes
1 14 1/2-oz can chicken broth
1 15-oz can cooked white beans, (cannellini or navy)
1 1/2 teaspoons Italian seasoning
2 teaspoons balsamic vinegar
1 cup Leaf lettuce, shredded
1/4 cup fresh basil leaves, thinly sliced

---

Cooking Directions:

Coarsely crumble bacon & set aside. In 2-quart saucepan, stir together tomatoes, broth, beans and seasoning. Bring to a simmer; stir in vinegar. In small bowl, toss together lettuce & basil. Ladle soup into large soup plates or bowls; garnish each serving with crumbled bacon and lettuce & basil.
Serves 4.

---

Serving Suggestions:

No-one said that the tomato in a BLT had to be sliced. This fresh soup is quickly made and goes well with grilled cheese sandwiches.

---

Nutrition:

Calories: 240 calories
Protein: 12 grams
Fat: 9 grams
Sodium: 1370 milligrams
Cholesterol: 15 milligrams
Carbohydrates: 29 grams

 

Maple Butternut Squash Soup

Maple Butternut Squash Soup

Maple Squash Soup

1 butternut squash, cut up into 1-2 inch chunks

1 onion, sliced

1 T butter or olive oil

2 cups chicken broth

Saute onions in about 1 T of butter over medium heat until soft and slightly caramelized, about 5-8 minutes. Add squash and broth and bring to a boil. Cook at medium heat for about 15 minutes, or until squash is soft. If you have a hand blender, use the hand blender to puree the soup. Otherwise, in small portions, blend in a traditional blender. Add maple syrup and salt to taste. Serve hot.

Warm, Wintery Mushroom Soup - It Will Take The Chill Out Of A Cold Winter Evening

By [http://ezinearticles.com/?expert=Shelley_R._Pogue]Shelley R. Pogue

Ingredients you will need:

2 Quarts chicken stock or mushroom stock - Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots - small dice

2-3 stalks celery - small dice

1 med-large onion - small dice

1 fresh thyme sprig

1-2 bay leaves - depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper to

Wipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.

**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.

Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.

Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well. Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways. http://chefshelleypogue.com

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and research and development chef for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_R._Pogue http://EzineArticles.com/?Warm,-Wintery-Mushroom-Soup---It-Will-Take-The-Chill-Out-Of-A-Cold-Winter-Evening&id=948153