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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Shrimp Enchiladas with White Cheese Sauce

These sassy…oh, I mean saucy, shrimp enchiladas are full of flavor, creamy, and simply delicious. I personally went back for a third piece, and my friends had seconds.  I think you will too!

Shrimp Enchiladas with White Cheese Sauce
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Prep Time: 30 minutes

Cook Time: 30 minutes

1 hour

Serves 4-6

Serving Size: 1 whole filled tortilla

Shrimp Enchiladas with White Cheese Sauce

Full of flavor, creamy, saucy, delicious! You won't be disappointed.....try these tonight!

Ingredients

    Cheese Sauce
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 2 cups grated jack cheese (best to grate fresh cheese yourself); reserve 1/2 cup for topping
  • 1/2 cup salsa verde
  • Filling
  • 1 1/2 pounds raw shrimp, shells and tail removed (I pre-grilled the shrimp, and chopped into pieces)
  • 2 tbsp olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 3 cups spinach, fresh
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp seasoning salt
  • 1/2 tsp cumin powder
  • 1/2 tsp table salt
  • 1/2 tsp lemon pepper
  • 1/2 cup chopped cilantro, fresh
  • 6 burrito size tortillas (find the most authentic brand for the best flavor and texture)

Instructions

  1. Preheat oven to 350 degrees.
  2. Make cheese sauce. In a large sauce pan, melt butter over medium-high heat.
  3. Add flour, while stirring constantly. It will turn into a paste.
  4. Add chicken broth slowly, while constantly stirring, until fully combined. Let it come to a slight boil, which will slightly thicken it.
  5. Add 1 1/2 cups grated cheese, stirring to melt and combine.
  6. Add sour cream and salsa verde, stirring to combine.
  7. Remove from heat, cover and set aside.
  8. Make the filling. Grill, roast or saute shrimp until just done (do not overcook....better slightly undercooked since they will go in oven as well)
  9. Chop shrimp into chunks, and set aside.
  10. In a large frying pan, heat oil over medium heat.
  11. Saute red pepper, onion and carrots for about 4 minutes.
  12. Add spinach and continue to cook until spinach is wilted.
  13. Add shrimp, all the spices/herbs, and about 3/4 cup of the cheese sauce. Gently stir to combine.
  14. Remove from heat.
  15. Using a 9x13 casserole dish, pour a little cheese sauce on the bottom of pan.
  16. Fill each tortilla with filling, roll up, and place in casserole dish.
  17. Pour the remaining cheese sauce over the tortillas. Sprinkle with remaining 1/2 cup cheese.
  18. Bake for 20 minutes. Remove and let sit for about 5 minutes, then serve.
  19. Top with fresh chopped cilantro if desired. Enjoy!
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Cod Ceviche

Ceviche is perfect when you are looking for that light, protein packed snack or meal.  I used nut thins crackers instead of tortilla chips to keep it on the healthy side.  Could also use rice crackers, or whatever you choose.

Cod Ceviche
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Prep Time: 15 minutes

Cook Time: 6 hours

6 hours, 30 minutes

Makes about 2-3 cups

Cod Ceviche

Light, healthy and tasty..... my favorite type of food. I also did a shrimp ceviche with the same ingredients, only I boiled the shrimp in water to cook it first, chopped it and added the rest of the ingredients. Other fish you can use instead of Cod would be Halibut, Red Snapper, or Sole.

Ingredients

  • 1/2 lb of cod filet (about 2 cups chopped)
  • 1 medium avocado, cut into chunks
  • 2 roma tomatoes, chopped
  • 3 tbsp red onion, chopped
  • 3 tbsp cilantro, chopped
  • 3 lemons, juiced
  • 3 limes juiced
  • 2 more limes
  • Salt and pepper

Instructions

  1. Cut the fish into small chunks. Add to a glass or stainless steel bowl.
  2. Add the lemon and lime juice. Make sure the fish is fully emerged in juice.
  3. Cover and refrigerate for at least 4 hours, may need longer. Marinading the fish in citrus cooks the fish. Check fish by breaking a chunk apart. If its done, it will easily flake apart, as if it were cooked. If its not, keep marinading longer until its done.
  4. Once cooked, strain the fish from the juice. Add back to bowl, or a new bowl.
  5. Add the tomato, avocado, red onion and cilantro.
  6. Juice the remaining 2 limes over the top.
  7. Sprinkle with a little salt and pepper.
  8. Gently toss to combine.
  9. Serve with your choice or cracker or chips, or use a fork. Its up to you.
  10. Enjoy!
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