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SOUP

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BROCCOLI SPINACH SOUP

Ingredients:

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  • 10 oz. bag broccoli florets or 1 head of broccoli cut into small pieces

  • 32 oz. carton of chicken or vegetable stock (or water)

  • 2 cups fresh baby spinach

  • Salt and Pepper to taste

Directions:

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  1. Bring broccoli and stock to a boil in a medium saucepot. Lower heat and simmer for 10 minutes or until broccoli is tender.

  2. Transfer mixture to a blender and add the spinach. Blend until soup is smooth. Add salt and pepper to taste.

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VEGETABLE SOUP WITH MINI CHICKEN AND SPINACH MEATBALLS

Ingredients:

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  • 1 onion, chopped

  • 6 garlic cloves chopped

  • 6 carrots, chopped (reserve two to add later)

  • 6 celery stalks, chopped (reserve two to add later)

  • 12 mushrooms, chopped (reserve 4 to add later)

  • 2 yellow squash or zucchini, chopped (reserve one to add later)

  • 1 sweet potato, chopped

  • 2 red bell peppers, chopped

  • 2 large tomatoes, chopped

  • 1 tablespoon tomato paste

  • 1 bay leaf

  • Thyme and fresh parsley

  • 48 oz. chicken broth

  • 1-2 cups water

  • 1/2 pound kale, torn into small pieces

Directions:

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  1. Add the onion and garlic in a large pot with some olive oil over medium high heat. Sauté just until fragrant and then add all of your vegetables and the tomato paste, bay leaf and herbs (just not the kale yet).

  2. Cook over medium high heat stirring every few minutes until the vegetables start to soften, about 10 minutes.

  3. Next add your chicken broth and water and bring to a boil. Once boiling lower heat to low and simmer for about 25 minutes. Remove the bay leaf and thyme sprigs.

  4. Ladle 3/4 of your soup and veggies into a blender and blend until smooth. Add the blended soup back to the pot of soup. Add the reserved vegetables and bring soup back up to a simmer and add the kale.

MINI CHICKEN AND SPINACH MEATBALLS

Ingredients:

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  • 1 pound ground white meat chicken

  • 1 cup raw spinach leaves finely chopped

  • 1 egg, beaten

  • 1/4 cup panko or any bread crumb or grated Parmesan cheese

  • 1 garlic clove minced

  • 1/4 cup fresh parsley

  • 1-2 tablespoons ketchup

Directions:

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  1. Mix all the ingredients together. Using a teaspoon, scoop little spoonful’s of the mixture and gently drop into simmering soup. Do not stir the soup yet.

  2. Cook meatballs in the soup for 10 minutes then gently stir the soup once.

  3. Continue to simmer for another 30-45 minutes.

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MUSHROOM LEEK SOUP

Ingredients:

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  • 1 Tablespoon olive oil

  • 2 leeks, trimmed of outer ring and cleaned

  • 2 garlic cloves, peeled and chopped

  • 2 sprigs of rosemary

  • 1 bay leaf

  • 1/4 cup white wine

  • 2, 10oz packages mushrooms

  • 2 cups chicken stock

  • Juice of 1/2 a lemon

  • Salt and pepper

Directions:

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  1. Slice leeks into rings and add to a medium sized pot with 1 tbsp olive oil. Turn heat to medium high and let leeks soften, about 3 minutes.

  2. Add the chopped garlic, rosemary sprigs and bay leaf to the leeks and continue to let cook another 5 minutes.

  3. Next, add the wine and stir leek mixture to help the alcohol evaporate out.

  4. Add the mushrooms, give it a stir and continue cooking until mushrooms have started to soften. Add the chicken stock next and bring up to a boil. Lower heat and let the soup simmer for 15 minutes.

  5. Remove the rosemary sprigs and bay leaf. Transfer soup to your Vitamix or blender and add the lemon juice.

  6. Blend soup until completely smooth (add a little water if soup is too thick). Add salt and pepper to taste.

*Garnish soup with sautéed mushrooms and fresh herbs

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KALE AND CHICKEN SAUSAGE SOUP WITH WHITE BEANS

Ingredients:

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  • 2 celery stalks, chopped

  • 2 carrots, chopped

  • 4 cloves garlic, chopped

  • 1 onion, chopped

  • 1 large tomato, chopped

  • 1 large bay leaf

  • 1 large chicken sausage (about a 1/2 pound), remove casing

  • 1 (19 oz) can cannelini beans (reserve half the can)

  • 1 (32 oz) carton chicken stock

  • 3-4 cups kale torn into small pieces

Directions:

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  1. In a medium sized pot sauté garlic and onions in cooking spray or olive oil over medium high heat.

  2. Once garlic is fragrant and onions are slightly softened add your chicken sausage. Mix in the sausage to break up into pieces and cook until browned (about five minutes).

  3. Next add in your carrots, celery, bay leaf and the half can of cannelini beans.

  4. Let cook another five minutes before adding your chicken stock and tomatoes.

  5. Take the remaining half can of cannelini beans and mash with a fork in a small bowl. Add the mashed beans to the soup and bring to a boil.

  6. Once boiling, lower heat to a simmer and add in your kale.

  7. Let cook 15-20 minutes. Remove bay leaves before serving. Eat!

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