Lemon Lentil Soup

Soup season is here, people. Jump in.

Lemon Lentil Soup

It’s probably hard to sell lentil soup as sexy, but I’d say this lemony version comes very close. Lemon brightens up this soup in a way that makes it both comforting and vibrant- which is perfect when we’re in the throes of winter but are pumped for a whole upcoming new year of amazing things just waiting to happen.

Granted, I’m one of those people who could eat soup when its 85°F outside, but there’s something about sippin’ on some homemade soup in the dead of winter that just feels great, don’t you think? And this is a substantial soup; a hearty meal in a bowl that’s as satisfying as it is rustic. [Read more...]

Lentil Soup

Lentil Soup

Mmmmm. Soup in the wintertime… a match made in heaven if you ask me.

It’s really getting cold around here, and it’s easy to fall into the rut of eating heavy, rich foods that may satisfy your craving for some warmth and comfort. The problem with a lot of these foods is that they will often leave you comatose on the couch, watching another 8-hour Say Yes to the Dress marathon.

Which got me thinking… is it possible to create a meal that is both filling, warming and delicious, that doesn’t make you want to curl into the fetal position and never put on a pair of skinny jeans again?

What if I told you that it IS possible, and that this hearty meal is also gluten-free, completely vegetarian, and even… woah… vegan??

Lentil Soup

It’s no secret lentils are my new obsession. I’ve made several different lentil dishes during my cleanse, including this lentil salad I posted about earlier, along with seriously bomb.com red curry lentils from Pinch of Yum. There is something so yummy about this little legume that I am totally down with, plus they are so good for you and low in fat.

This soup combines a ton of healthy ingredients in one delicious package. I got this recipe from the back of the Standard Process Cleanse handbook, and I will definitely be making it again!

Lentil Soup
 
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Serves: 4

Ingredients
  • 1 onion, chopped
  • ¼ cup olive oil
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 (14.5-ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • ½ cup spinach, rinsed and thinly sliced
  • 2 tbsp vinegar
  • salt and pepper to taste

Instructions
  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender.
  2. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil.
  3. Reduce heat and simmer for at least 1 hour.
  4. When ready to serve, stir in spinach, and cook until it wilts.
  5. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Lentil Soup

This recipe can be easily halved, or you can store the leftovers in the fridge or freezer.

Happy Eating :-)
mally

Broccoli Cheddar Soup

Broccoli Cheddar Soup

I may have an obsession with a certain quick-service restaurant that specializes in bread. Like, really good bread. And really good sandwiches. And REALLY good soup. Their salads are good too, but honestly, we’re there for the bread. And the soup. And the soup in the bread bowls.

… OK fine. It’s Panera. I’m talking about Panera.

My favorite soup from Panera is most definitely the broccoli cheddar. Smooth, creamy, and super flavorful, this is soup is simple to make, and packs a big punch. The secret is definitely using a nice, sharp cheddar- it plays perfectly against the decadent creaminess of the soup.

And yeah, don’t forget about the vegetables here! It’s almost like a HEALTH soup when you think about all those broccoli florets, carrots, and onions in there… right? Right?

OK, maybe not. But in my opinion, everything in moderation is key. This includes indulgence!

Broccoli Cheddar Soup
 
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Serves: 4

Ingredients
  • 1 tbsp + ¼ cup butter
  • ½ medium chopped onion
  • ¼ cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock
  • ½ lb fresh broccoli, cut into florets
  • 1 cup carrot, shredded
  • ¼ teaspoon nutmeg
  • 8 ounces shredded sharp cheddar cheese
  • salt and pepper

Instructions
  1. Melt 1 tbsp butter in a pan over medium heat. Saute onion until translucent, then set aside.
  2. In a pot over medium heat, melt the ¼ cup butter. Add flour and whisk together quickly to form a roux. Continue to cook for 3-5 minutes, stirring constantly, then add the half & half.
  3. Add the chicken stock, and simmer for 20 minutes.
  4. Add the broccoli florets, shredded carrots and cooked onions. Reduce heat and cook over low heat 20-25 minutes.
  5. Add salt and pepper. Then, using an immersion blender, blend until smooth or to your liking. Return to heat and add cheese. Stir, together, then add nutmeg.
  6. Ladle into bowls and serve!

Recipe from Food.com.

Broccoli Cheddar Soup

What’s YOUR favorite thing to eat at Panera?

Happy Eating :-)
mally

P.S. This is NOT a paid endorsement of Panera- I just legitimately love it there!

Slow-Cooker Chicken Tortilla Soup

Chicken Tortilla Soup

Happy 2012, everybody! I hope your New Year’s was great, wherever you celebrated it. Mine was very low-key, but really nice. My man and I stayed here in NJ and went out for an awesome steak dinner before heading home to watch Kathy Griffin and Anderson Cooper on CNN to ring in the New Year. Have you seen those two on camera together? It was a hysterical sight, for sure- Kathy ended up taking her clothes off at one point and continued making questionably appropriate jokes, while Anderson just kept on giggling nervously, which is reason #402 why I love him. [Read more...]