carrotandginger

Carrot and Ginger Soup

Brrrrrr is it ever cold out there! Don’t get me wrong, I love the snow and winter, but I’m not the biggest fan of negative 35 degree weather. That’s just a bit too chilly for me. On these extremely cold days I can’t help but desire a warm cup of soup for dinner next to a blaring wood fire. Here’s an extremely simple soup that just about anyone can make- no skill required 😉

CARROT AND GINGER SOUP

Ingredients
– 6 c homemade bone broth
– 2 lbs (approx. 10) carrots, peeled and sliced
– 2 medium onions, peeled and chopped
– 3 T of coconut oil
– 4 tsp. ginger, freshly grated
– 1 garlic clove, finely chopped
– 1 c heavy cream
– 1 tsp. sea salt
– 1 tsp. black pepper
– fresh parsley or dill for garnish
– sour cream

Directions
1. In a 6-quart pan melt coconut oil. Add onions and cook on medium heat for 8-10
minutes or until the onions are soft. Stir occasionally.
2. Add broth, carrots, garlic and ginger. Cover and bring to a boil for 2 minutes.
Reduce heat and allow to simmer until carrots are soft.
3. Remove from heat and allow to cool for 15 minutes. Pour mixture into a
blender/food processor. Depending on the size of your blender you may have to
do this in multiple batches. Blend until smooth.
4. Pour your soup back into your pan on medium heat. Add heavy cream, sea salt
and pepper. Heat until preferred serving temperature.
5. Serve and top with a touch of sour cream and garnish with fresh parsley sprigs or
dill leaves.

MORE SOUP RECIPES:
Do you want even more Winter Soup Recipe ideas? Check out this incredible eBook that was put together by over 50 Real Food bloggers (including me)! Learn more by clicking here or buy it now here.

  • Delicious Winter SoupsOver 50 nourishing soup recipes
  • 47+ of those recipes are Gluten-Free
  • 33 + are Dairy-Free
  • 30+ are Paleo-friendly
  • 25+ are GAPS Diet-friendly
  • 127 pages with full-color photos and easy-to-follow directions
  • Ingredients are 100% REAL FOOD
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Delicious Winter Soups

Nothing beats the winter chill like a steaming bowl of soup. I am excited to share with you a brand new eBook, WINTER SOUPS, that contains over 50 delicious soups made with real food ingredients. These warming soup recipes include Hearty Paleo, Carrot and Ginger, Chicken and Vegetable, Dairy-Free Cream of Spinach, Italian Sausage, Coconut Chicken and SO MANY MORE (full list below).

WINTER SOUPS EBOOK INCLUDES
  • Over 50 nourishing soup recipes
  • 47+ of those recipes are Gluten-Free
  • 33 + are Dairy-Free
  • 30+ are Paleo-friendly
  • 25+ are GAPS Diet-friendly
  • 127 pages with full-color photos and easy-to-follow directions
  • Ingredients are 100% REAL FOOD

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    1517501_10151969982308791_624994268_nIt gets even better! To celebrate the launch of WINTER SOUPS, we are hosting a 14-day SALE. You can get the eBook – with 59 recipes from some of your favorite Real Food Bloggers – for only $3.97! Sale ends February 4!  Don’t miss out!

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Beautiful Print-Ready Recipe Layout

The thoughtful layout of the recipes makes it easy to print out your favorite recipes to keep in the kitchen.
winter-soups-open-4

Table of Contents

Cheese and Cream Soups ……………………………………………………………………………….. 9

Broccoli Spinach Quinoa Soup …………………………………………………………………………….. 9

Cheesy Cream of Broccoli Soup with Bacon ………………………………………………………… 11

Dairy-Free Cream of Spinach Soup …………………………………………………………………….. 13

Easy Creamy Leek Soup ……………………………………………………………………………………. 15

Hearty Potato Soup …………………………………………………………………………………………. 17

Wild Rice Corn Chowder ………………………………………………………………………………….. 19

Wisconsin Cheese Soup ……………………………………………………………………………………. 22

French Bread Recipe for Homemade Bread Bowls …………………………………………. 23

Pumpkin, Squash and Root Vegetable Soups …………………………………………………… 25

Asian Spiced Daikon Mushroom Soup ………………………………………………………………… 25

Buttercup Squash Soup ……………………………………………………………………………………. 27

Butternut Squash-Parsnip Soup with Bacon ………………………………………………………… 29

Carrot and Ginger Soup ……………………………………………………………………………………. 31

Cozy Celeriac Soup ………………………………………………………………………………………….. 33

Easy Butternut Squash Soup …………………………………………………………………………….. 35

Golden Goddess Sunshine Soup with Squash, Sweet Potato, Carrots, Ginger + a Twist 37

Masala Carrot Soup …………………………………………………………………………………………. 39

Pumpkin Hazelnut Chai Soup ……………………………………………………………………………. 41

Pumpkin Sage Soup …………………………………………………………………………………………. 43

Roasted Maple Butternut Squash Soup ………………………………………………………………. 46

Spicy Jalapeño Butternut Squash Soup ……………………………………………………………….. 49

Sweet Pumpkin Soup ………………………………………………………………………………………. 51

Vegetarian Pumpkin and Kale Soup ……………………………………………………………………. 53

Sweet, Sour and Exotic Flavored Soups …………………………………………………………… 55

Creamy Lentil Coconut Curry …………………………………………………………………………….. 55

Garlic Leek Soup with Egg ………………………………………………………………………………… 57

Hot & Sour Soup ……………………………………………………………………………………………… 60

Chinese Chicken Stock ……………………………………………………………………………….. 61

Korean Fusion Health Soup ………………………………………………………………………………. 62

Tom Kha {Thai Coconut Soup} …………………………………………………………………………… 64

Beans and Lentil Soups ………………………………………………………………………………… 67

Black Bean and Sweet Potato Soup ……………………………………………………………………. 67

Hearty Lentil Soup …………………………………………………………………………………………… 69

Sprouted Lentil and Coconut Curry Soup ……………………………………………………………. 71

White Bean, Chorizo and Spinach Soup ………………………………………………………………. 73

Beef Based Soups ………………………………………………………………………………………… 75

Crock Pot Spaghetti Sauce Soup ………………………………………………………………………… 75

Dutch Meatball Soup ……………………………………………………………………………………….. 77

Hearty Paleo Soup …………………………………………………………………………………………… 79

Irish Beef Stew ……………………………………………………………………………………………….. 81

Paleo Asian-Italian “Abondigas” Soup with Beef Bone Broth …………………………………. 83

Simple Asian Beef Soup ……………………………………………………………………………………. 85

Slow Cooker Kelp Noodle Beef Pho Bo (Vietnamese Beef Noodle Soup) ………………….. 87

Poultry Based Soups ……………………………………………………………………………………. 90

Chicken Enchilada Soup……………………………………………………………………………………. 90

Chicken Immu-Noodle Soup ……………………………………………………………………………… 93

Chicken Soup For the Paleo Soul ……………………………………………………………………….. 96

Coconut Chicken Soup with Cabbage & Carrots …………………………………………………… 98

Hungarian Chicken Paprika Soup ……………………………………………………………………… 100

Jamaican Chicken Soup ………………………………………………………………………………….. 103

Paleo Chicken Jalapeño Soup ………………………………………………………………………….. 105

Turkey Vegetable Soup ………………………………………………………………………………….. 107

Pork Based Soups ………………………………………………………………………………………. 109

Fusilli Sausage Soup ………………………………………………………………………………………. 109

Hearty Ham and Navy Bean Soup …………………………………………………………………….. 111

Italian Sausage Soup ……………………………………………………………………………………… 113

Paleo Butternut Squash Soup with Ham and Ginger …………………………………………… 116

Pumpkin Sausage Soup ………………………………………………………………………………….. 119

Spicy Chorizo Soup ………………………………………………………………………………………… 121

Seafood Based Soups …………………………………………………………………………………. 122

Oyster Stew ………………………………………………………………………………………………….. 123

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vegetable soup

I am so excited to welcome Linda from The Organic Kitchen to Rethink Simple today. Linda is a fabulous food blogger and has put together a wonderful warming recipe to share with you all! Please thank Linda by checking out her blog and giving her a ‘like’ on fb!

Hello! I am excited to be a guest blogger here at Rethink Simple. Today I am going to teach you to make one of my favorite fall meals, The Organic Kitchen Roasted Vegetable Soup. It is warm, hardy, filling and delicious! And it just so happens that it is dairy and gluten free.

Roasted Vegetable Soup.

We start with a variety of fresh fall vegetables, carrots, butternut squash, onion, sweet potato and zucchini.

Roasted Vegetable Soup.

Working with butternut squash can be a challenge, but with the right tools it’s a snap! Use a ‘y’ peeler to peel squash and a very sharp knife to cut it. A dull  knife literally won’t cut it…

Roasted Vegetable Soup.

Once vegetables are cut, drizzle with just enough olive oil so that vegetables are lightly coated. Sprinkle with sea salt and a generous amount of freshly ground pepper.

Roasted Vegetable Soup.

Pop all the veggies in the oven except zucchini, we add that the last ten minutes of roasting.

Roasted Vegetable Soup.

This recipe calls for a roasted red pepper. You can use the kind in a jar or roast your own!  Simply place the pepper on top of a cooktop burner on medium heat. As the skin blackens use tongs to turn the pepper. Once all the skin is completely charred, remove from heat, place in a bowl and cover. Allow pepper to steam in it’s own heat for 10 minutes. Then use your fingers to peel the blackened skin off and cut out the seeds.

Absolutely Delicious Roasted Vegetable Soup.

When all the vegetables are done roasting, separate into thirds.

Absolutely Delicious Roasted Vegetable Soup.

Puree 1/3 of the vegetables with stock, canned tomatoes, and red bell pepper in a blender reserving the last third of vegetables. We chop those and add them to the blended soup.

Absolutely Delicious Roasted Vegetable Soup.

Absolutely Delicious Roasted Vegetable Soup.

Absolutely Delicious Roasted Vegetable Soup.

 

The Recipe: Serves 8

You will need a blender, a rimmed baking sheet and parchment paper.

 

1 med sweet potato (orange or white), peeled and cubed

3 cups butternut squash, peeled and cubed

7 med carrots, peeled and cut into 3 inch pieces

1 medium yellow onion, cut in half then cut each half into six sections

2 large zucchini, diced (set aside)

1 can fire roasted tomatoes (14 oz)

½ a roasted red bell pepper (from a jar)

6 cups veggie or chicken broth, 2 cups reserved for thinning soup if necessary

Sea salt

Freshly ground pepper

¼ tsp cayenne pepper

Olive Oil

3 T balsamic vinegar

 

Preheat oven to 400 degrees and place rack in upper third of oven.

 

Peel and cut fresh veggies. Place all vegetables (except zucchini) onto a cookie sheet covered with parchment paper. Drizzle vegetables with olive oil, toss. Sprinkle with sea salt and freshly ground pepper, toss again. Set timer for 40 minutes. When timer goes off, sprinkle the diced zucchini across the roasting veggies on cookie sheet. Roast for ten more minutes.

 

Remove veggies from oven. Leaving vegetables on cookie sheet use a spatula to divide veggies into three equal sections. Place 1/3 third of the veggies into a blender, add two cups broth, half the can of roasted tomatoes and half of one roasted red pepper. Blend till not quite smooth. Pour into stock pot. Repeat (excluding the red bell pepper) with another 1/3 of vegetables, tomatoes and broth. After blending second batch, add to pot. Place the last 1/3 of veggies on a cutting board and use a knife to dice. Add the diced vegetables to blended soup in the pot and heat till warm. If soup is too thick, use reserved broth to thin to desired consistency (a half cup at a time). Add Cayenne pepper and 2-3 tablespoons balsamic vinegar, tasting after each addition. Salt and pepper to taste if needed, serve.

 

tok-july2012-150rs copyLinda Spiker is the owner and operator of The Organic Kitchen cooking school, author of two cookbooks and a food blogger. “I love food! And I love teaching people that cooking should be enjoyable, eating well doesn’t have to be time consuming and fresh is always better!”

Linda is also a wife, mother of six, grandmother to three and a yoga instructor. Please visit her website at www.theorganickitchen.org

Follow The Organic Kitchen
Facebook
Pinterest
Instagram: the_organickitchen

 

Absolutely Delicious Roasted Vegetable Soup.

Pulled-Pork-BBQ

Pulled-Pork-Fb

Like most people, the whole reason I bought a slow cooker was to make delicious meals with very little effort. If you haven’t been using yours to make Pulled Pork, then you are missing out! You simply put in a thawed pork shoulder, add some BBQ sauce (in this case homemade) and onion and leave it alone for 5 hours. Pull the meat apart, let it sit for another hour and voila, dinner is serve! I have been doing this for years, but never with my own BBQ sauce. I decided it was time to step it up and I’m proud to say that I think I nailed it! I tried multiple attempts that included some big failures but came up with a real food recipe that my family of food critics enjoys!

pullpork

All You Need

– 2.5-3lbs Pork Shoulder
– 2.5 cups homemade BBQ sauce- recipe below
– 1 medium onion, chopped (optional)
– buns of your choice- (I go with sourdough)
– slow cooker

Directions
1. Place the thawed Pork Shoulder in the crockpot and pour in all of the BBQ sauce and chopped onion.
2. Turn Crock Pot on high for 5 hours.
3. Use two forks to ‘pull’ the pork apart. After the 5 hours your pork should pull apart with little effort. If this does not happen, cover for another 30minutes and try again. Pull the pork completely. If your shoulder came with a bone in it, take this time to remove the bone.
4. Cover and leave on high for 1 hour.
5. Serve and enjoy!

BBQ Sauce 
(makes 2.5 cups)

– 2 cups ketchup (5 minute homemade ketchup here)
– 1/3 cup apple cider vinegar
– 2 tablespoons coconut oil
– 3 tablespoons molasses
– 1/2 cup raw honey
– 1/2 cup maple syrup
– 2 tablespoons onion powder
– 1 tablespoon ground mustard
– 1 teaspoon sea salt
– 3/4 teaspoon garlic powder

1. In a medium saucepan mix together all ingredients. Bring to a boil and reduce to simmer.
2. Simmer for 20minutes (uncovered), stirring occasionally.
3. Pour into a glass jar and refrigerate.

potatosalad

I am so excited to welcome Linda from The Organic Kitchen to Rethink Simple today. Linda is graciously guest blogging while I am on vacation with my family and has put together a wonderful recipe to share with you all! Please thank Linda by checking out her blog and giving her a ‘like’ on fb!

Hello from The Organic Kitchen! I am excited to be a guest blogger here at Rethink Simple. And since we are on the topic of ‘rethinking’ let’s rethink a traditional summer favorite, potato salad. This beautiful bowl of color is The Organic Kitchen Warm Tri-Colored Potato Salad with Blanched Green Beans and Rustic Pesto…

IMG_3176 rscopy

This salad is delicious, colorful and light. Instead of russet potatoes we use purple, new rose, and new white potatoes.

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And we skip the mayo entirely in favor of heart healthy organic extra virgin olive oil and toss our potatoes with crisp blanched green beans and a rustic pesto. What is rustic pesto? So glad I asked…instead of using a food processor to make a paste of our pesto, we are using all the same ingredients but keeping them whole or roughly chopped. If you want to be fancy (and who doesn’t?) you can use a knife skill called a ‘chiffonade’ to make your basil into long thin strips.  Simply stack several basil leaves, roll tightly and slice.

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THE RECIPE Serves 6-8 and can be served warm or cool

2 lbs tri-colored potatoes, quartered
8 oz trimmed green beans, cut in half
Organic Extra Virgin Olive Oil
4 cloves garlic, finely minced
½ cup basil, chiffonade or chop
Sea salt
Roasted Pine Nuts

Fill a large stockpot with water and 2 tsp salt. Bring to boil.  Add quartered potatoes to boiling water. If some potatoes are larger you can cut them into sixths. The most important thing is that the potatoes are fairly uniform so they will cook at the same rate. While potatoes boil, chop garlic, chiffonade basil and roast pine nuts till golden brown.

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Cook potatoes till a fork goes in but they are still quite firm, usually 8-10 minutes. If you wait till potatoes are soft they will end up getting mushy later. Check frequently and when the potatoes are just right toss in the trimmed and cut green beans and blanche for 3 minutes. Drain potatoes and beans in colander and rinse in cold water immediately and thoroughly to stop the cooking process or the beans and potatoes will continue to cook and get mushy… no bueno.

IMG_3163 rscopy

If you happen to err on the undercooked side (doubtful), just throw a dishtowel over the colander and let the potatoes and beans steam for a minute before rinsing with cold water.

Now for the rustic pesto! Pour olive oil liberally over potatoes and green beans.  Sprinkle with basil, minced garlic, and pine nuts, toss. Add sea salt to taste, toss. Serve warm. Enjoy!

IMG_3165 rscopy

tok-july2012-150rs copyLinda Spiker is the owner and operator of The Organic Kitchen cooking school, author of two cookbooks and a food blogger. “I love food! And I love teaching people that cooking should be enjoyable, eating well doesn’t have to be time consuming and fresh is always better!”

Linda is also a wife, mother of six, grandmother to three and a yoga instructor. Please visit her website at www.theorganickitchen.org

Follow The Organic Kitchen
Facebook
Pinterest
Instagram: the_organickitchen

 

quinoasalad

quinoasalad1

This is a variation of a dinner I recently had at my cousins house. It’s a delicious meal that tastes great both hot and cold. It is really simple to prepare, and best of all it is extremely affordable. The below recipe yields 6 full servings and comes in between $2.50-$3.50 per serving depending on seasonal prices in your area. You can also feel free to swap out some of the vegetables and include what’s in season! Enjoy.

Ingredients
3 cups homemade chicken broth
1 1/2 cups quinoa
2 tsp grated lemon zest
1 large sweet potato
1 large green bell pepper
1 large red bell pepper
1 large portobella mushroom
1 medium red onion
1 medium zucchini
2 cups brussels sprouts
2 1/2 tbsp olive oil
1 1/2 tbsp balsamic vinegar
2 tsp minced garlic
1 tsp dried rosemary
1/4 tsp sea salt
1/4 tsp black pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh chopped basil leaves

Directions
1. Preheat oven to 450F.
2. Peel, seed and chop vegetables in small bite size pieces.
3. In a large bowl, toss together the vegetables, olive oil, balsamic vinegar, garlic, rosemary, salt and pepper. Place non-chlorinated unbleached parchment paper onto a baking sheet. Spread the vegetable mixture on top of the parchment paper. Roast in the oven for 25 minutes. Stir half way through.
4. Bring broth to a boil and add quinoa and lemon zest. Reduce heat to low and let simmer, covered, for 12-15minutes.
5. Combine the hot vegetables and quinoa in a large mixing bowl. Add the parmesan cheese and fresh basil and toss well. Enjoy.

 

This recipe is a modified version of a dinner found in the cookbook The Looneyspoons Collections. I do not own the book so I’m not sure if the entire book is of real food recipes.

chickencordonmain

CordonBleu

What I absolutely love about Chicken Cordon Bleu is that it looks complicated but it is so easy! It’s a great dinner to serve when you have company over as it’s flavors please almost every palate. I personally love serving it with a side of freshly cooked and/or steamed vegetables, but feel free to get creative!  The trick for a truly successful chicken roll is to pound the chicken breast as evenly as possible. It will lend to the best ‘roll’ and will allow for the chicken to cook evenly. I also do my best to soak the chicken roll in the broth mixture and really dredge it in bread crumbs to help maintain all of the moisture. This is a must try recipe and I ensure you that you will be impressed with yourself!

 Ingredients:

– 1/4 cup chicken broth
– 5 tsp butter [melted]
– 1 large garlic clove [minced]
– 1/2 cup brown rice bread crumbs [gluten-free]
– 1 tbsp grated fresh Parmigiano cheese
– 1 tsp paprika
– 4 skinless, boneless chicken breast halves
– 1/4 tsp sea salt
– 1/4 tsp dried oregano
– 1/4 tsp freshly ground black pepper
– 4 thin slices prosciutto
– 1/2 cup baby spinach
– 1/2 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Place broth in a small pot and warm on low heat. Stir in butter and garlic.
3. Combine breadcrumbs, oregano, parmigiano cheese and paprika in a medium shallow bowl; set aside.
4. To ensure that the chicken bakes evenly, place each chicken breast half between 2 sheets of chlorine-free [unbleached] parchment paper and pound to 1/4-inch thickness using a meat mallet. Sprinkle both sides of each piece of chicken with salt and pepper. Top each breast half with 1 thin slice of prosciutto, baby spinach and 2 tablespoons mozzarella. Roll up each chicken breast and dip in broth mixture. Immediately dip into breadcrumb mixture and cover completely. Place rolls, seam side down, in an 8-inch square baking dish coated with a bit of melted butter. Pour the remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

PepperQuicheCups

pepper_quiche_cups
This simple twist on a traditional quiche gives you an easy way to eat eggs without relying on flour crusts. I do my best to eat a few organic and free-range [pastured] eggs a day to get in much needed healthy fats, anti-oxidants and vitamins. I needed to find a new way to eat eggs, as I can only scramble, fry and poach so many per week. These Pepper Quiche Cups are a no-brainer. They look and taste delicious. Below is the recipe that I put together, but feel free to put whichever vegetables [and meat] within the cups that you would like! If you are making substitutions, try and keep the ratio of egg:milk:cheese:veggies similar to below for best results.

Ingredients:
makes 4 pepper cups ( 2 whole peppers)

– 2 peppers
– 3 eggs [I use organic and free-range]
– 1/4 cup of tomatoes
– 1/4 cup of onion
– 1/4 cup of broccoli
– 1/4 cup of shredded cheddar cheese
– 1 tbsp of butter
– 1/8 cup of milk
– 1/8 tsp of cayenne pepper (optional for heat)
– pinch of black pepper
– pinch of sea salt

Directions:

1. Cut and core the peppers to prepare them for the filling. Preheat the over to 375degrees.
2. In a medium mixing bowl, mix together the egg, milk and cheese.
3. Over medium-low heat melt butter in a large saucepan. Add vegetables. Cook slowly, stirring occasionally until the vegetables are soft. If you are using meat, ensure that you cook it first.
4. Mix vegetables into the egg mixture and add a pinch of pepper and sea salt.
5. Place on a baking sheet and bake for 35 minutes or until the filling is cooked (you should be able to cleanly pull out a tooth pick from the middle of a pepper cup.

A helpful hint: Do your best to use peppers that are as symmetrical as possible so when cut in half they can sit fairly flat on a baking dish.

pepperquiche

This post is featured on Natural Family Friday, Real Food Wednesdays, Unprocessed Friday’s and Holistic Squids’ Party Wave Wednesday.