Healthy Soups
On this episode of The Fresh Table, we're making some healthy, tasty, and satisfying soups! Michelle and Avery teach us the tricks behind cooking some of their favorite soups - and the best part? They're simple! If you're ready to heat up your table with some of the best soups around, give this episode a watch. Simply scroll down to see the recipes from this episode.
RECIPES
SUPER QUICK VEGETABLE SOUP
Ingredients:
- 1- 28 ounce can of diced tomatoes
- 4 cups low sodium vegetable broth
- 2 heaping cups power greens
- 2 cups diced vegetables or two 1 pound packages frozen vegetables
- 2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. pepper
Directions:
Put all ingredients into a large pot and cook until hot. If using fresh vegetables and not frozen then cover and cook over med/low heat for about 20 min. or until vegetables are soft.
Serves: 4
CREAM OF BROCCOLI SOUP
Ingredients:
- 32 ounce vegetable broth
- 4 cups broccoli
- 2 cups diced potatoes
- 2/3 cup onion
- ½ cup plain, organic greek yogurt (or non-dairy yogurt)
- 2/3 cup milk, dairy-free milk optional
- optional: crushed red pepper and black pepper to taste
Directions:
Pour broth into pot and turn to med/high health. Add broccoli, diced potatoes, onions. Cover and simmer for about 30 min. or until vegetables are very soft. Then add 2/3 cup milk and 1/2 cup yogurt. Pour into blend and blend until smooth. Add crushed pepper, salt and pepper to taste.
Serves: 4-6
KALE AND WHITE BEAN WITH SAUSAGE SOUP
Ingredients:
- 1 tbsp. olive oil
- ½ cup diced onion
- 2-3 tsp. garlic
- 1 large link, 4-5 ounces, spicy Italian sausage
- 2 cans - 15ounce great northern white beans
- 4 cups Kale
- 1-32 ounce box chicken stock
- 1 tsp. salt
- 1 tsp. pepper
- optional: fresh herbs
Directions:
Put oil in a pan. Turn to med/high heat. Add onion, garlic and sausage. Cook for about 10 min. Add beans, broth, kale, salt and pepper. Cover and cook an additional 5 min.
Serves: 4-6
TOM KHA GAI SOUP
Ingredients:
- 1 tbsp. coconut oil
- 1 tbsp. ginger
- 1 tsp. garlic minced
- 1 tbsp. red curry paste
- 1 can 15 oz. straw mushrooms or 1 cup any fresh mushrooms
- 8 oz. snap peas (strings removed) and cut into bite sizes pieces
- ½ cup diced onions
- 2 cups chicken (or vegetable) broth
- 1- 13.5ounce can organic coconut milk
- 2/3 cups diced, cooked chicken (omit if vegetarian)
- fresh basil
Directions:
Put oil in a pot and cook on med/high heat until oil melts. Add ginger and garlic. Add red curry paste and stir well. Add mushrooms, snap pea, onions, broth and coconut milk. Cover and cook for 5 min. Add cooked chicken and cook an additional 5 min. If you are using raw chicken cut into small pieces and add just after the garlic and cook throughout before adding curry. Garnish with fresh basil.
Serves: 4-6