Broccoli Leek Soup

Healthy, vegetarian, broccoli and leek soup, with carrots too. And finished it off with a little coconut milk to add creaminess.

Broccoli Leek Soup
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Prep Time: 15 minutes

Cook Time: 30 minutes

45 minutes

8 servings

Serving Size: 1 cup portions

Broccoli Leek Soup

Love making healthy soups during the colder months. And soups can be a great way to get your vegetables in for the day. This broccoli leek soup is packed with five different vegetables, broth, and a little bit of coconut milk. Super delicious!

Ingredients

  • 5 cups broccoli florets
  • 2 leeks, sliced (white and light green parts only)
  • 1 cup grated or shredded carrots
  • 2 cloves of garlic, roughly chopped
  • 1/2 cup coconut milk (from the can)
  • 1/2 cup celery, chopped
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 2-3 cups water
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper

Instructions

  1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
  2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
  3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
  4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
  5. Remove from heat and let cool slightly.
  6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
  7. Once all veggies are blended, add the salt and peppers, and stir to combine.
  8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days.
  9. Enjoy!
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Roasted Butternut Squash Soup

I served this recipe for our holiday dinner with friends, and everyone loved it.  This was the first time roasting everything, and adding additional ingredients such as sweet potato, carrot and apple. Definitely try this recipe, you won’t be disappointed.

Roasted Butternut Squash Soup
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Prep Time: 30 minutes

Cook Time: 60 minutes

1 hour, 30 minutes

8-10 servings

Serving Size: 1 cup portions

Roasted Butternut Squash Soup

Butternut squash, sweet potato, carrots, apple, onion, garlic, all roasted and blended together to make this delicious and healthy soup. This version take a bit longer than most soups, but well worth the journey.

Ingredients

  • 1 medium butternut squash
  • 2 large carrots
  • 1 gala apple
  • 1 large sweet potato
  • 1/2 a white onion
  • 1 garlic bunch
  • 1/4 cup coconut milk (from the can)
  • 1 tsp cinnamon
  • 2 tbsp brown sugar
  • 3-4 cups vegetable broth
  • Spray cooking oil (I use coconut oil)
  • Salt and pepper

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Line a large cookie sheet with parchment paper.
  3. Cut the squash in half, and remove pulp and seeds. Place on cookie sheet.
  4. Peel apple, cut in half and remove core. Place on cookie sheet.
  5. Poke the sweet potato with a fork several times, place on cookie sheet.
  6. Cut the top off of the garlic, place on a small sheet of tin foil, dowse with oil, close up the foil, and place on cookie sheet.
  7. Place the onion and carrots on cookie sheet as well. Spray all vegetables and fruit with the oil, and lightly sprinkle with salt and pepper.
  8. Roast for about 30 minutes, then remove the apple and onion. Place in large bowl.
  9. Roast the remaining vegetables for another 30 minutes, or until done.
  10. Remove from oven and let cool.
  11. Once cool enough to handle, remove the skin from the sweet potato, cut into fourths, and place in large bowl.
  12. If the outside of the carrots seem burned in anyway, peel the skin off. Then cut the carrots into smaller pieces, and place in large bowl with potato.
  13. Remove the skin from the squash, and place in same large bowl.
  14. Squeeze a few of the roasted garlic into the bowl as well. Save the rest of the roasted garlic for other recipes, or add to butter for amazing garlic butter bread spread.
  15. In a large food processor, add about a cup of broth, about a 1/3 of the vegetables, and puree until smooth. Transfer to another large bowl. Repeat with remaining vegetables and fruit, only adding enough broth to help puree the vegetables, until done. If soup needs more broth, you can always add it.
  16. Add the coconut milk, brown sugar and cinnamon to the soup puree, and stir to combine. You may need to add some additional salt as well, so make sure to taste and adjust.
  17. This soup can be prepared ahead, and reheated for serving, which is what I did.
  18. When ready to serve, simple heat on stove top, and serve with your choice of bread or salad, or whatever. I hope you enjoy it as much as we did.
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Zucchini Noodle “Zoodle” Salad

When you are looking for new ideas on salads, or how to eat your veggies, this is a great one….and fairly simple to make.

Zucchini Noodle “Zoodle” Salad
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Prep Time: 20 minutes

50 minutes

6-8 servings

Zucchini Noodle “Zoodle” Salad

This is a perfect, light and healthy salad, great for barbeques or potluck parties. Add grilled shrimp for protein, or serve along side your protein of choice.

Ingredients

  • 4 large zucchinis
  • 1 cup cherub tomatoes, sliced into quarters
  • 1 cup parmesan cheese, grated
  • 2 cobs of corn, cooked, corn kernels removed
  • 1/2 cup red or orange bell pepper, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp pesto sauce (homemade or store bought)
  • 4 tbsp olive oil

Instructions

  1. You must have a tool to spiral cut the zucchini. You can buy one at any home store. Cut off the ends of each zucchini and spiral into a large bowl. They should look like noodles.
  2. Add the tomatoes, cheese, bell pepper, red onion and corn to bowl.
  3. In a small bowl, mix together the pesto sauce and olive oil to create a dressing.
  4. Pour dressing over zoodle mixture, and with your hands, gently toss to coat.
  5. Refrigerate for at least 30 minutes before serving.
  6. Add extra grated parmesan cheese on top when serving, if desired.
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Kale Salad

Recently, I ordered a kale salad from a couple different restaurants, both of which serve them with Lacianto Kale, cut into thin ribbons, with a lemon-like vinaigrette, a cheese and something sweet.  They were both delicious, and both slighlty different. So I decided to make my own rendition of it.

Kale Salad
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Prep Time: 15 minutes

Cook Time: 10 minutes

25 minutes

2 servings

Serving Size: 1 cup portions

Kale Salad

Lacianto kale has dark blue-green leaves with a slightly wrinkled and firm texture. Its taste is slightly sweeter than the curly kind. Add the lemon vinaigrette, and mix'ns and you have a lovely, healthy, tasty salad.

Ingredients

  • 1 bunch Lacianto Kale, sliced into ribbons (a chiffonade cut)
  • 1/4 cup gala apple, sliced thin and into sticks
  • 2-3 tbsp blue cheese crumbles
  • 2 slices of cooked bacon, chopped
  • Juice of 1/2 lemon
  • 3 tbsp olive oil
  • 2 tsp honey
  • Dash of salt and pepper

Instructions

  1. In a medium bowl, add the kale. Set aside.
  2. In a small bowl, combine the lemon juice, olive oil, honey, salt and pepper.
  3. Pour desired amount of dressing on kale, and use your hands to coat the leaves evenly.
  4. Add the apple, blue cheese and bacon. Gently toss to combine.
  5. Serve! It's that simple.
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