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February 16, 2012
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padme_amidala Santa Ponsa, BalearesSpain
Wednesday February 22, 2012 | 9:44 AM
The Spicy Ginger and Carrot Soup from Tosca's Clean Eating Magazine website always dies the trick for me!
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BountyHunterK Vancouver, WAUnited States
Wednesday February 22, 2012 | 12:10 AM
Butternut Squash & Porcini Mushroom Soup 1 cup onion 1 cup celery 1 cup carrots 4 Tablespoon olive oil 2 butternut Squash peeled and cubed into 2 inch chunks 3 cans chicken broth 1 can water 1 T Rosemary finely chopped 1 T Parsley chopped 1/2 lb Porcini mushrooms chopped (no caps) salt and pepper to taste saute onion, celery and carrots in olive oil until brown, add chicken broth, butternut squash and mushrooms and cook for about an hour until squash is soft enough to mash with a potato masher. Add additional water to get consistency right. Serve with grated Parmesan cheese
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loveemmaj Jacksonville, NCUnited States
Friday February 17, 2012 | 4:16 PM
2 tspolive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped celery pinch of sea salt 1 pound lentils, rinsed 1 cup peeled and chopped tomatoes (I used leftover tomato sauce this time) 2 quarts chicken or vegetable broth 1/2 teaspoon ground cumin Salt and Pepper to taste Directions Heat olive oil in a large sauce pan on medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, about 6 to 7 minutes (??) Add the lentils, tomatoes, broth, cumin and stir to combine. Increase the heat to high and bring just to a boil. Then, reduce the heat to low, cover and simmer until the lentils are tender, approximately 35 to 40 minutes. Some people use a stick blender, puree half of the soup. I don't bother. Serve immediately. (Last night I paired it with 1 of Tosca's Jalapeno Cheddar Corn Muffins from the ECD Cookbook 2
cbashory Winnipeg, MBCanada
Thursday February 16, 2012 | 11:34 AM
I already posted but soup is my favourite meal. I could eat soup every day! My other favourite is Spicy Black Bean Soup with cilantro cream! SOUP: 1 can Black Beans (drained and rinsed) 1 can diced tomatoes (I use organic & BPA free - check the sodium content) 1 White onion, diced 1-5 jalapenos (sliced and seeded) fresh cilantro, chopped Optional: dried chilies Minced garlic (I'm a garlic lover so I use 5-8 cloves) Free Range Chicken Broth 1 tsp Olive Oil Use a heavy bottomed stock pot. Start by cooking the onion in the olive oil until transparent. Add jalapenos, dried chillies and garlic. Add Broth, Beans, and Tomatoes. Bring to boil. Simmer for 10 minutes. I remove 1/2 the soup and cool. Once Cool I blend with an immersion blender and return to pot. Simmer. Serve with a dollop of cilantro cream (see below) CILANTRO CREAM: Tosca's Yogurt cheese mixed with freeze dried or fresh cilantro squeeze of lemon Optional: a sprinkle of low fat cheese on top
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Dlak Minneapolis, MNUnited States
Thursday February 16, 2012 | 10:31 AM
Butternut Squash Soup 2 lbs butternut squash cubed. 1 1/2 C. diced onion 2 carrots peeled and diced 3 (13 3/4 oz) cans chicken broth 1/2 tsp salt 2 lbs butternut squash cubed. 1 1/2 C. diced onion 2 carrots peeled and diced 3 (13 3/4 oz) cans chicken broth 1/2 tsp salt Simmer approx. 40 minutes until squash is tender, then puree in processor, wand, or blender. For a little extra treat, add a dollop of goat cheese on top when serving.....
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TMHD Central City, NEUnited States
Thursday February 16, 2012 | 9:57 AM
Yummy Easy Veggie Soup! Ground Turkey Yellow Onion Garlic 2 Carrots Peas Green Beans Corn 1 Sweet Potato Black Beans Oregano Parsley Tomatoes Chicken Broth Ok, guyes, I am a throw it all in the pan and go kinda gal... so hang with these instructions!!! Brown your turkey and season with salt and pepper. Add chopped onion and garlic and sweat them down. Meanwhile, in a stock pot, throw all your veggies, chopped as you wish, with chicken stock...low sodium and as much as you like! Add your turkey and onion mixture. Blend your tomatoes (I'd use about 6) in your blender and add to your stock pot. Sprinkle with seasonings, bring to a boil, turn down heat and simmer. Taste! Add seasonings to your liking and ENJOY! (Note: I use mostly frozen veg, I have a 9 mo. old who makes it necessary to be quick in the kitchen :) )
Thursday February 16, 2012 | 9:27 AM
Clean Italian divorce soup Ground chicken breast Dried chilies Oats Egg white Freeze dried oregano & basil Minced garlic Mix above ingredients and roll into small meatballs. Brown balls in a parchment lined cookie sheet in oven. Free range chicken broth Kale White onion Sea salt (to taste) Olive oil Cook diced onion in olive oil in a heavy bottomed stock pot. Once onions are transparent (I usually add a little bit more garlic) Add chicken broth and bring to boil. Add meatballs. Cook about 10 minutes then add chopped kale and salt to taste. Simmer. Optional: whole wheat orzo
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