I *heart* Soup

This week I have an abundance of carrots, and a curiosity for something original to do with them. I have a GIGANTIC vegetarian cookbook that I get inspiration from. The basis for this recipe comes from the book, of course I tweeked it to make it my own. It got 3 thumbs up at dinner tonight. (Mine, my Moms, and my Sister-in-Law's)

I added yellow lentils to this recipe (yellow split peas) the addition gives the recipe some texture, a little added protein too. If you don't have them, never fear you can leave them out. Better yet, get thee to the market and get some! It's well worth the effort, I promise!


Carrot Cumin Soup

(8) 1 cup servings
164 calories, 33 calories from fat

• 2 tbsps butter (yes, I used butter again!)
• 1 medium onion chopped
• 2 cloves garlic crushed or chopped
• 1 lb carrots sliced (about 10 - 12 medium carrots)
• 4 stalks celery chopped
• 1 potato peeled and diced
• Juice from 1/2 lemon (about 1 tsp)
• 8 cups chicken stock - use vegetable stock if you'd rather, or what I actually used was 8 cups of water and 4 tbs better than boulion chicken flavor)
• 1 1/2 inch piece ginger chopped fine
• 3/4 tsp ground cumin
• 2  bay leaves
• 3/4 cup yellow lentils
• 1 1/4 cups skim milk

Directions

Melt butter in large soup pot, add the onion and garlic, cook for a few minutes until translucent. Add the rest of the vegetables and cook again for about 5 minutes. Add the chicken stock, lemon juice, seasonings, and lentils. Cover and let simmer until the vegetables and lentils are tender.

Remove from heat, fish out the bay leaves and discard (I actually forgot to take out the bay leaves, so they ended up pureed into the final product. OOPS, it still tasted fantastic).Let cool for a few minutes.

Puree the soup in a food processor, blender, or with a stick blender. Oh how I love my stick blender! Once there are no longer any chunks in the soup add the skim milk and stir to blend.

Enjoy!

Much love,

Alisha xoxoxo

Cold Days Deserve Hot Soup

Minestrone was just the ticket yesterday. This version is 160 calories for a cup. Feel free to mix and match your favorite veggies in your own soup, adjust the seasonings too! Make it your own, and have some fun.

Minestrone Soup

• 1 tbsp olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 2 carrots diced
• 2 stalks celery diced
• 1 medium zucchini diced
• 1small sweet potato diced
• 1 small red potato diced
• 1 Qt. tomatoes
• 1 can great northern beans
• 1 tbsp fresh chopped rosemary
• 6 cups water
• 4 t. chicken base
• 3/4 cup small pasta
• 1 cup spinach chopped
• salt and pepper to taste

In a large soup pot saute the onion and garlic in the olive oil. add the carrot, celery, potato, sweet potatom and zucchini, cook for about 5 minutes. Add the totmatoes, water chicken base, rosemary, beans and pasta.
Cook until the potatoes and pasta are done. Add the spinach and remove from heat.

Serve this with some freshly grated parmesan cheese on top. Add some crusty italian bread to round out the meal. (I got some really good italian olive oil bread from Bountiful Baskets last time we ordered.)

Please feel free to post comments, suggestions, what were you thinkings!? on any and all posts. I look forward to your feedback.

Much Love,
Alisha xoxoxoxo

Butternut Squash Turkey Chili

This is one of my very favorite meals.

1 lb. 99% fat free ground turkey breast

1 medium onion coursely chopped
3 stalks celery coursely chopped
1 anaheim chile chopped
1 medium greep pepper coursely chopped
1 medium red pepper coursely chopped
1 medium green pepper coursely chopped
1 jalepeno chopped (leave the seeds and veins in if you want the added heat)
2 cloves minced garlic
1 lb. butternut squash cut into 1" cubes
2 Qts tomatoes
2 cans dark red kidney beans
2 cans black beans
1 Tbls Chile powder
1/2 Tbls cumin
Salt and Pepper

Spray the bottom of the pan w/non stick spray and add the onion, celery, and peppers, cook until just beginning to get soft, add the Turkey, and cook until done. Add the remaining ingredients, bring to a boil, reduce heat, let simmer until the squash is tender, but not mushy.

Adjust the spices to your taste, use less or more of something to adjust the heat level. Don't have an ingredient? (like butternut squash) leave it out. It's good without it too.

This makes between 14 and 16 1 cup servings.
1 cup = 179 calories
                 8 calories from fat
                 30.2 grams carbohydrates
                 16.33 grams protein

Bacon and Butternut Squash Goodness

Start with the side:

Bacon Spinach Saute

4 thick slices bacon
1 bunch spinach
1 large whole tomato cut in large chunks
2 wedges yield lemon juice
 seasoned salt to taste

cook the bacon until very crispy, remove from pan, let cool and crumble. pour off all of the bacon fat, but do not wipe out the pan.

In the meantime, wash and trim the spinach, and coursely chop if desired. Add to the hot pan and saute until it just starts to wilt. Add the tomatoes and cook until warmed through. Season with seasoned salt. Serve with the lemon wedge.

The lemon really brings out the great flavors in this easy side dish! SO delicious!

(2) 187 calorie servings

Move on to the Soup/Main course: ( I had 1.5 servings tonight it was sooo good.)

Butternut squash soup

2 lbs butternut squash (two squash, cubed)
1/2 large onion coursely chopped
1 clove garlic
2 cups chicken broth

boil these together, drain off 1/2 the liquid once veggies are soft (reserve to be added back in to thin out the soup as needed) puree these ingredients with a stick blender.

Then add:

1/4 t. cayenne

1/2 tsp nutmeg
1 cup buttermilk
salt to taste

Mix well to combine and serve.

(6) 96 calorie servings