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Search results: “soup”

Showing 1–20 of 74 results

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Miso Soup with Tofu and Green Onions
$0.00 Cooking Fee
Up to 10 servings
Miso Soup with Tofu and Green Onions

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 1/4 cup

Dairy Free Egg Free Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This classic Japanese restaurant miso soup is simple yet delicious. Choose your favorite miso for your preferred flavor.

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Instructions
Add bonito stock to a medium saucepan and heat over medium. When lukewarm remove ½ cup of the stock to a small bowl and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
When miso is completely dissolved, add tofu and heat for another minute or so.
Divide among soup bowls and garnish with green onions.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce medium firm tofu drained and cut into cubes about ½ inch thick
10 cup bonito stock or vegetable broth for vegan/vegetarian can purchase instant to mix with water, or make homemade with bonito shavings and kombu if available
8 tablespoon miso paste more of less to taste
6 tablespoon green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until warm.

Nutrition
Calories: 66kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream
$0.00 Cooking Fee
Up to 10 servings
Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

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Recipe adapted from:
Jenn Tidwell

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 ounce

Egg Free Nut Free Soy Free Vegetarian
We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving-inspired this dish has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash and have it all year round.

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Instructions
Soup
In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes
Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.
Sweet Cream
For sweet cream, combine ingredients until smooth
Croutons
For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
Garnish servings with sweet cream and croutons.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
Soup
1/2 cup onion chopped
1 cup carrots thinly sliced
3 tablespoon extra virgin olive oil
9 cup fresh pumpkin cubed
5 cup vegetable broth
2 tablespoon fresh sage minced
2 teaspoon garlic powder
1 teaspoon Kosher salt
Sweet cream
3 ounce cream cheese softened
1/4 cup 2% milk
2 tablespoon powdered sugar
Croutons
3 slice sourdough bread cubed
2 tablespoon extra virgin olive oil
2 tablespoon butter melted
2 tablespoon fresh sage minced

Cooking Tools Required
Blender, Can Opener, Cutting board, Dutch Oven, Food Processor, Immersion Blender, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature on the stove top or microwave.

Nutrition
Calories: 215kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11216IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg

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Lentil Soup with Collard and Cauliflower
$0.00 Cooking Fee
Up to 10 servings
Lentil Soup with Collard and Cauliflower

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Recipe adapted from:
Cookie+kate

(1 customer review)

$0.00 Cooking Fee
Serving Size: 12 oz

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Refined Sugar Free Vegan Vegetarian
This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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Instructions
Warm the olive oil in a large pot over medium heat.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil extra virgin
2 onion medium chopped
4 carrot peeled and chopped
1 pound cauliflower half of a medium cauliflower head, cut into florets
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dry thyme
56 ounce canned diced tomatoes lightly drained
2 cup dry lentil picked over and rinsed
8 cup low sodium vegetable broth
4 cup water
1 teaspoon Kosher salt more or less to taste or preference
1 pinch crushed red pepper
½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
2 cup collard greens or kale or spinach, chopped, tough ribs removed
2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

Reheating/Serving Instructions
Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

Nutrition
Calories: 232kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 939mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4660IU | Vitamin C: 46mg | Calcium: 128mg | Iron: 5mg

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Minestrone Soup-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Minestrone Soup-Diabetes Friendly

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

Brain Food Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.

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Instructions
Cook pasta according to instructions. Drain and set aside.
Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
Turn heat down to low and simmer for 5-6 minutes.
Add spinach; season with salt and pepper to taste.
Garnish with Parmesan cheese and basil.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
1 yellow onion medium, diced
2 rib celery with leaves, diced
3 clove garlic chopped
8 cup low sodium vegetable stock Such as Pacific Foods brand
2 carrot medium, peeled and diced
28 ounce canned whole peeled tomatoes chopped with liquid
30 ounce canned dark red kidney beans rinsed
1 zucchini diced
1/3 cup Italian parsley finely chopped
3 cup baby spinach packed
1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
1/3 cup fresh basil chiffonade
1 cup parmesan cheese grated

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat soup in the microwave on high power until heated through.

Nutrition
Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 532mg | Potassium: 706mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 4mg

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Carrot Ginger Soup with Hazelnut Sage Gremolata
$0.00 Cooking Fee
Up to 10 servings
Carrot Ginger Soup with Hazelnut Sage Gremolata

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Recipe adapted from:
Syd Bailey

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Paleo Reduced Fat Vegan Vegetarian
Enjoy this delicious carrot soup with a touch of ginger and gremolata.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
For the Soup
Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.
For the Gremolata
Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the Soup
4 pound carrot peeled and chopped or peeled mini carrots chopped
1 1/2 cup red onion chopped
1/4 cup coconut oil
2 tablespoon fresh ginger minced
1/4 cup honey
1 teaspoon ground nutmeg
1 tablespoon sherry vinegar or apple cider vinegar
8 cup cashew milk
Kosher salt and freshly ground pepper to taste
For the Gremolata
1/2 cup hazelnuts chopped and toasted
1/2 cup sage
1/4 cup extra virgin olive oil
1 tablespoon honey
2 dash sherry vinegar
1 cup Italian parsley

Cooking Tools Required
Colander

Reheating/Serving Instructions
Heat in saucepan over medium low heat until warmed through

Nutrition
Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

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French Onion Soup with Beaujolais
$2.92 Cooking Fee
Up to 10 servings
French Onion Soup with Beaujolais

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Recipe adapted from:
Amy

$2.92 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Soy Free Vegetarian
This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.
https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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Instructions
In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
Add in the garlic and cook until fragrant, about 1 minute.
Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
Remove and discard the herbs.
Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
Reduce heat to low, cover to keep hot while you prepare the bread.
Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook55

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon European style unsalted butter
10 yellow onion large, thinly sliced
2 teaspoon Kosher salt
2 teaspoon granulated sugar
4 clove garlic minced
1 cup Beaujolais red wine
64 ounce low-sodium beef broth
48 ounce low-sodium chicken broth
2 tablespoon Worcestershire sauce
4 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
1/2 teaspoon Kosher salt
pinch freshly ground black pepper
1 loaf French bread sliced 1-inch thick, 1 slice per serving
4 tablespoon extra-virgin olive oil
3 cup Gruyere cheese shredded and at room temperature
1/2 cup shredded mozzarella cheese at room temperature
4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

Cooking Tools Required
5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

Nutrition
Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking Fee
Up to 10 servings
Creamy Zucchini Soup with Walnuts and Dill

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Diabetes Friendly Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil divided
2 onion medium, chopped
4 clove garlic quartered
3.5 pound zucchini halved lengthwise and sliced thin
6 cup vegetable broth
1 ½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoon fresh dill or half the quantity dried, plus more for serving
3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
5 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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Korean Seaweed Soup (birthday soup)
$0.00 Cooking Fee
Up to 10 servings
Korean Seaweed Soup (birthday soup)

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Vegan Vegetarian
Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

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Instructions
Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
Garnish with green onions.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ounce Korean miyeok OR Japanese wakame seaweed
3 tablespoon sesame oil
3 clove garlic mined
17 cup vegetable broth
5 tablespoon soy sauce Kikkoman recommended
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
4 stalk green onions thinly sliced

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.

Nutrition
Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Vegetarian Matzo Ball Soup with Homemade Stock and Saffron
$2.92 Cooking Fee
Up to 10 servings
Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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(0 customer reviews)

$2.92 Cooking Fee
Serving Size: 1.5 cups of soup with 2 matzo balls

Dairy Free Nut Free Refined Sugar Free Soy Free Vegetarian
This vegetarian matzo ball soup has the perfect savory flavor, golden color, and all of those yummy qualities, as close as you can get to a real comforting chicken soup thanks to the magic ingredient, the saffron!

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Instructions
Combine all stock ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt-sensitive, you can start with 2 tsp salt, however, please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.
Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 50 minutes until the liquid reduces by about a third and the stock is flavorful.
While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
While the matzo balls are chilling, slice 2 carrots, 3 celery stalks and 2 zucchinis
While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. No peeking! Keeping the pot covered will help the matzo balls become fluffy.
When the vegetable stock liquid has reduced by about a third, strain the stock through a fine-mesh strainer or cheesecloth into a large bowl.
Rinse the pot and pour the stock back into the pot. Add the fresh sliced carrots, celery and zucchini to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Cook for another 10-15 minutes until the vegtables are tender.
A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder (Gefen makes a popular one sold in kosher markets). It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
A note about saffron: Invest in good quality saffron. I say invest because saffron can be very pricey. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook70

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
Soup Ingredients
6 carrot about 3 medium carrots for the stock broken into 3rds, plus 3 medium carrots sliced into 1/4 inch chunks
9 rib celery about 6 stalks for the stock broken into 3rds, plus 3 stalks sliced into 1/2 inch chunks, including leaves
2 zucchini 2 medium zucchinis sliced 1/2 inch chunks
1 onion large rinsed and halved, skin on
1 leek sliced and cleaned (white and light green parts only)
1 celery root peeled and quartered
1 bunch fresh dill set a side 2 tbsp chopped fresh dill
1 bunch Italian parsley
2 bay leaf
12 whole black peppercorns
7 whole clove
1 pinch saffron threads not American or Mexican saffron which has no flavor - but the good stuff! It's expensive but necessary for this soup. Do not sub turmeric! The flavor is completely different.
3 tablespoon extra virgin olive oil
1 tablespoon Kosher salt
Matzo Ball Ingredients
4 egg large
4 tablespoon avocado oil or light olive oil
2 tablespoon seltzer water
1 cup matzo meal
1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
¼ teaspoon Kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 tablespoon fresh dill chopped
1 pinch saffron threads

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Keep the matzo balls separate until ready to serve. Drop the desired amount Pof balls into the soup, heat the pot before serving, serve 1.5 cups of soup and veggies along with 2 matza balls.

Nutrition
Calories: 202kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 885mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6941IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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Southwestern Chicken Soup with Fried Corn Tortilla
$0.00 Cooking Fee
Up to 10 servings
Southwestern Chicken Soup with Fried Corn Tortilla

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Recipe adapted from:
Mayumi Tavalero

(1 customer review)

$0.00 Cooking Fee
Serving Size: 12 ounces

Egg Free Gluten Free Refined Sugar Free Soy Free
This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

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Instructions
Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
Add salt and pepper; stir in cilantro. Adjust seasonings.
Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook17

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
¼ cup extra virgin olive oil
2 yellow onion medium, diced
8 clove garlic finely chopped
2 teaspoon ground cumin
2 teaspoon chili powder
9 cup chicken stock room temperature or cold
56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
2 cup frozen corn kernels
30 ounce canned black beans drained and rinsed
2 pound boneless skinless chicken breast
¼ cup fresh cilantro coarsely chopped
1 teaspoon Kosher salt
⅓ teaspoon freshly ground black pepper
Garnish:
5 corn tortilla cut into strips about ¼ inch wide and 2 or 3 inches long
2 cup avocado oil for frying
1 cup Mexican cheese blend such as Queso Fresco, crumbled

Cooking Tools Required
Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until desired temperature is reached.

Nutrition
Calories: 807kcal | Carbohydrates: 38g | Protein: 35g | Fat: 58g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1285mg | Potassium: 1281mg | Fiber: 9g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 194mg | Iron: 5mg

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Chicken and Vegetable Soup with Moroccan Couscous
$0.00 Cooking Fee
Up to 10 servings
Chicken and Vegetable Soup with Moroccan Couscous

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Recipe adapted from:
Bel Kaptzan

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
This soup is made with homemade chicken broth and toasted couscous for extra flavor and goodness.
https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, pumpkin, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the couscous (regular, not larger pearled). Add the olive oil to a large pan set over medium heat. Add the couscous and toast for several minutes, being careful not to burn it. Finish by cooking the cous cous according to package directions.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Taste and adjust seasoning as needed.
Serve the couscous with the soup.
Note: When storing, separate couscous from the soup.

Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 cup cold water
5 piece bone-in chicken thigh
5 zucchini large dice
5 carrot large dice
1 pound fresh pumpkin large dice
2 yellow onion large dice
1/2 head green cabbage roughly chopped
1 bunch Italian parsley chopped
30 ounce canned chickpeas drained and rinsed
2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon ground turmeric
2 tablespoon extra virgin olive oil
2 1/2 cup Moroccan couscous (small size, not large pearled)

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat couscous and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition
Calories: 551kcal | Carbohydrates: 71g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 1135mg | Fiber: 13g | Sugar: 12g | Vitamin A: 9758IU | Vitamin C: 51mg | Calcium: 137mg | Iron: 5mg

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Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme
$0.00 Cooking Fee
Up to 10 servings
Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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Recipe adapted from:
Hamama Team

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Vegan Vegetarian
Indulge in this amazing soup any time of the year for a creamy & satisfying taste that will hit the spot just right! Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

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Instructions
Melt the butter in a medium pot and cook the onion and garlic until sauteed.
Add in your mushroom, thyme and bay leaves once sauteed and cook until fragrant.
Next, add in your zucchini and cook until cooked down some.
Add your vegetable stock and let simmer for about 5 minutes. (turn temperature down if boiling to a simmer)
Once the 5 minutes are up, add in your cream and mix well and let sit for another 5 minutes.
When ready, remove the bay leaves and thyme sprigs. You can peel the thyme leaves off the stem and keep them in the pot if you’d like to add extra flavor.
Take out your immersion blender or your regular blender and blend until the soup is pureed to your liking. If it seems too thick you can add a bit more stock in or water. If too thin, add in cornstarch or flour to thicken it.
When all is set and ready to eat, place your soup in a bowl and serve with your favorite microgreen garnish on top, bread on the side, salt and pepper to taste and enjoy! (I love to add Braggs Amino Acids into my soups for an extra kick as well)

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 onion medium, chopped
4 clove garlic chopped
2 pound mixed mushrooms chopped
2 zucchini medium, chopped
4 sprig fresh thyme or 1 tbsp if dried thyme
4 bay leaf
8 cup vegetable stock or chicken stock
2 tablespoon vegan butter regular butter or oil
2 cup coconut cream or heavy cream
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Optional for serving:
Microgreens
Bread

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1250mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 2mg

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Chicken and Vegetable Soup with Cauliflower Rice
$0.00 Cooking Fee
Up to 10 servings
Chicken and Vegetable Soup with Cauliflower Rice

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Recipe adapted from:
Bel Kaptzan

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free
This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.
https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
Serve the cauliflower rice with the soup.
Note: When storing, separate cauliflower from the soup.

Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 cup cold water
6 piece bone-in chicken thigh
5 zucchini large dice
4 carrot large dice
14 ounce butternut squash large dice
2 yellow onion large dice
1/2 head green cabbage roughly chopped
1 bunch Italian parsley chopped
15 ounce canned chickpeas drained and rinsed
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon ground turmeric
2 tablespoon extra virgin olive oil
2 rib celery
20 ounce frozen cauliflower rice defrosted

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 1105mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9096IU | Vitamin C: 81mg | Calcium: 127mg | Iron: 4mg

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Minestrone Soup
$0.00 Cooking Fee
Up to 10 servings
Minestrone Soup

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This classic Italian soup is hearty enough to serve as a main dish. Sub vegan cheese for vegan option.

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Instructions
Cook pasta according to instructions. Drain and set aside.
Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
Turn heat down to low and simmer for 5-6 minutes.
Add spinach; season with salt and pepper to taste.
Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup elbow macaroni cooked, or other small pasta
3 tablespoon extra virgin olive oil
1 yellow onion medium, diced
2 rib celery with leaves, diced
3 clove garlic chopped
8 cup vegetable stock
2 carrot medium, peeled and diced
28 ounce canned whole peeled tomatoes chopped with liquid
32 ounce canned dark red kidney beans rinsed
1 zucchini diced
1/3 cup Italian parsley finely chopped
3 cup baby spinach packed
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
1 cup grated parmesan cheese
1/3 cup fresh basil chiffonade

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.

Nutrition
Calories: 272kcal | Carbohydrates: 40g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1532mg | Potassium: 646mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 172mg | Iron: 3mg

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Thai Hot & Sour Chicken Soup (Tom Yum Gai)
$0.00 Cooking Fee
Up to 10 servings
Thai Hot & Sour Chicken Soup (Tom Yum Gai)

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Lower Carb Nut Free
Tom Yum Gai is a popular Thai spicy soup made from chicken, chilies, tomatoes, and mushrooms. It's blended with a mix of aromatics and spices for lots of exotic flavor.

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Instructions
Heat coconut oil in a large soup pot set over medium heat. When warm add the Thai red curry paste and simmer for 10 seconds (be careful it may pop). Immediately add the chicken broth.
Bring the stock to a boil, cover and simmer for 15 minutes. Uncover, add the chicken, mushrooms, tomatoes, fish sauce, and sugar, then simmer an additional 8 minutes or until chicken is cooked through.
Remove from heat; stir in lime juice and cilantro. Taste and correct for salt and spices.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 tablespoon coconut oil
5 tablespoon Thai red curry paste Thai Kitchen brand preferred, more or less to taste
1 red chili pepper sliced into rings, more or less to taste
12 cup chicken stock
1 pound boneless skinless chicken breast thinly sliced against the grain
1 cup cremini mushroom thinly sliced
5 Roma tomato seeded and diced
2 1/2 tablespoon fish sauce
1 tablespoon granulated sugar
3 lime large, juiced
2/3 cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat soup in a saucepan over medium until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 16g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 821mg | Potassium: 615mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1544IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg

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Split Pea And Lima Bean Soup With Chicken
$2.92 Cooking Fee
Up to 10 servings
Split Pea And Lima Bean Soup With Chicken

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Recipe adapted from:
Heart Association and the American Diabetes Association

$2.92 Cooking Fee
Serving Size: 1.5 cup

Diabetes Friendly Heart Healthy
This hearty soup features two legumes along with robust chunks of chicken and plump baby carrots. This recipe is from the American Heart Association and the American Diabetes Association.
https://amzn.to/4akZhBS

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https://amzn.to/4akZhBS

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Instructions
In a stockpot, bring the water, broth, and peas to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, for 45 minutes, or until the peas are almost tender (no stirring needed).
Cut chicken into 3/4-inch cubes.
Cut celery into 1/2-inch slices.
Stir in the remaining ingredients. Simmer, covered, for 30-40 minutes, or until the peas and carrots are tender and the chicken is no longer pink in the center, stirring occasionally.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook85

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 2/3 cup water
3 1/3 cup low-sodium chicken broth
1 2/3 cup split peas sorted for stones and shriveled peas, rinsed, and drained
1 2/3 pound boneless skinless chicken breast
3 1/3 cup baby carrot
3 cup frozen lima beans
3 1/3 stalk celery
3 1/3 teaspoon onion powder
1 2/3 teaspoon dry thyme crumbled
1 2/3 teaspoon dried marjoram crumbled
2/5 teaspoon Kosher salt
2/5 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on high heat, stirring once halfway through heating process, or on stove top over medium high heat.

Nutrition
Calories: 295kcal | Carbohydrates: 38g | Protein: 30g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 287mg | Potassium: 1037mg | Fiber: 13g | Sugar: 5g | Vitamin A: 6116IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 4mg

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Best Lentil Soup
$0.00 Cooking Fee
Up to 10 servings
Best Lentil Soup

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This simple vegan lentil soup recipe comes together quickly, with mostly pantry ingredients.
https://cookieandkate.com/best-lentil-soup-recipe/

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https://cookieandkate.com/best-lentil-soup-recipe/

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Instructions
Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion medium chopped
4 carrot peeled and chopped
8 clove garlic pressed or minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dried thyme
56 ounce diced tomatoes lightly drained
2 cup brown lentils picked over and rinsed
8 cup vegetable broth
4 cup water
2 teaspoon Kosher salt more to taste
pinch crushed red pepper
1/2 teaspoon freshly ground black pepper to taste
2 cup collard greens chopped
1 lemon juiced

Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or on the cooktop.

Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1472mg | Potassium: 826mg | Fiber: 15g | Sugar: 8g | Vitamin A: 5058IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg

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Beef Barley Soup
$8.33 Cooking Fee
Up to 10 servings
Beef Barley Soup

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Recipe adapted from:
The Enlightened Cook: Protein Entrées Cook Book

$8.33 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free
A large portion of this hearty soup can serve as a complete meal. Note: This is a customer-submitted recipe and was adjusted for dietary needs.

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Instructions
Heat a Dutch oven over a medium-high heat. Coat pan with the cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan.
Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporated.
Add the beef back, and the beef broth, and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat and simmer 1.5 hours or until the beef is tender, stirring occasinally.
Stir in pearled barley; cover and simmer another 30 minutes or until the barley is tender.
Add salt and pepper, discard the bay leaf and enjoy the soup.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook70

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce chuck roast trimmed and cut into 1/2 inch pieces
avocado oil cooking spray
16 ounce carrot thinly sliced
3.75 cup celery thinly sliced
2 onion chopped
20 ounce mushroom
10 cup fat-free, low-sodium beef broth
2 bay leaf
1 2/3 cup pearl barley
1 1/4 teaspoon Kosher salt
1 1/4 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 229kcal | Carbohydrates: 35g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 822mg | Potassium: 1127mg | Fiber: 8g | Sugar: 5g | Vitamin A: 7762IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg

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French Onion Soup
$0.00 Cooking Fee
Up to 10 servings
French Onion Soup

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Egg Free Nut Free Refined Sugar Free
This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.

French Onion Soup quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Caramelize the onions
Heat stockpot over medium heat, add butter and melt.
Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.
Simmer the soup
Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.
Toast the bread
Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.
Broil the topping
Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
Remove from the oven and serve immediately while the soup is hot and bubbly.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon butter
8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
2 ½ teaspoon freshly ground black pepper
1 ¼ teaspoon garlic powder
12 cup beef broth
5 tablespoon Worcestershire sauce
½ cup dry sherry
3 bay leaf
1 ½ teaspoon Kosher salt or adjust to taste
3 spring fresh thyme or 1 teaspoon dried
10 slice baguette or thick crusty bread, toasted
10 slice Gruyere cheese or Provolone, Asiago, Swiss, Gouda, or Mozzarella

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.

Nutrition
Calories: 438kcal | Carbohydrates: 53g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1860mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 28mg | Calcium: 424mg | Iron: 3mg

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Creamy Carrot Soup
$0.00 Cooking Fee
Up to 10 servings
Creamy Carrot Soup

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Recipe adapted from:
Ashley

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.
https://myheartbeets.com/

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https://myheartbeets.com/

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
Stir in coconut milk. Garnish if desired.

Notes
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Black pepper
Cilantro
Lime juice
Red chili flakes
Sesame seeds
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Carrot Soup
Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound carrot cut into 2 inch pieces
1 yellow onion sliced
3 teaspoon fresh ginger grated
4 cup vegetable broth
2 cup canned full-fat coconut milk
2 teaspoon ground coriander (dhaniya powder)
2 teaspoon ground cumin (jeera powder)
1 teaspoon ground turmeric (haldi powder)
2 teaspoon paprika more or less to taste
2 teaspoon Kosher salt more of less to taste
Garnish:
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium high power until heated through, or in saucepan over medium heat.

Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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