Healthy Comfort Soup Recipes

During these times of uncertainty, it is important to take really good care of ourselves and our love ones. I want to share with you a few healthy recipes that are not only very nutritious but, you will enjoy eating. During the cold winter months my family and I achieve great comfort preparing a soup of the week. It makes us feel very grounded and this is what we all need during this time of crisis. Please keep in mind, this too shall pass.

Enjoy,

Linda xo

Simple Soup with Carrots, Parsnips, and Scallions

Published from Clean Plates

This is my favorite soup recipe. It has a basic sweet tasting broth with a combination of tender vegetables. The recipe does not call for shredded chicken although we have added it. This recipe is also very simple to make.

Make 6 to 8 servings

Prep time 10 minutes

Cook time 15 minutes

Ingredients;

2 tablespoons of organic extra virgin olive oil

2 medium sized celery stocks, cut into 1/4 inch pieces

1 large yellow onion, cut into 1/4 inch pieces

1 1/2 teaspoons fennel seeds, toasted

8 ounces of carrots cut into 1/4 inch pieces, (3 1/4 cups)

8 ounces of parsnips cut into 1/4 inches, (3 1/4 cups)

6 cups of organic reduced sodium chicken or vegetable stock

Fine sea salt to taste

Freshly ground black pepper to taste

2 Medium size scallions, cut into 1/4 inch lengths, for garnish

Directions;

In a large sauce pan over medium heat, heat the oil. Add the celery and onion and cook, stirring occasionally for 4 minutes.

Add the fennel seeds, carrots and parsnips and continue to cook, stirring occasionally, until the onion is tender about 4 minutes.

Add the stock, bring to a boil over high heat, and lower the heat to a simmer, and cook until all the vegetables are tender, about 5 minutes.

Add salt and pepper to taste. Serve hot, garnish with scallions.

Refrigerate for up to four days. Enjoy!

Lemony Chicken Quinoa Soup With Homemade Chicken Bone Broth

PREP TIME:

20 mins

COOK TIME:

4 hours

TOTAL TIME:

4 hours 20 mins

From, Elizabeth Rider

Makes 6 to 8 servings

INGREDIENTS

• For the bone broth:

• 1 whole organic chicken

• 2-3 carrots, roughly cut to fit into the pot (5 carrots total)

• 1-2 large ribs celery, cut in 2-3 pieces (4 ribs celery total)

• 3 cloves garlic, smashed

• 1 large white or yellow onion, cut in half

• 1½ teaspoon whole peppercorns

• 1 teaspoon sea salt (optional)

• 2 bay leaves

• 1½ tablespoon apple cider vinegar

• 5 liters purified water

• For the Lemony Chicken Quinoa Soup:

• Finished broth and the chicken meat

• 2 carrots, peeled and chopped

• 2 ribs celery with green tops, chopped

• 1 cup cooked quinoa

• ½ lemon, juiced

• about 1-2 teaspoons sea salt to taste

• ¼-½ freshly ground black pepper to taste

INSTRUCTIONS

1. To make the bone broth (if your bone broth is prepared, skip to step 9):

2. Add whole chicken and veggies to a large 6-quart stockpot. Include the neck in the bone broth for extra collagen.

3. Coat with spices and apple cider vinegar. Fill with purified water until the chicken and veggies are just covered.

4. Cover and bring to a boil, then reduce to a simmer.

5. Cook at a low simmer for 1 hour, then remove the chicken with a pair of tongs and pull the meat off the bones.

6. Add the bones back to the pot and cook for at least an additional 3-5 hours, or up to 8-12+ hours. (If you have a crock pot, you can simmer your bones overnight for even richer, more nutrient-rich broth.)

7. When the broth is finished, strain it through a fine-mesh strainer over a large bowl or pot to collect the bone broth liquid. Discard the rest of the used chicken and veggies from the simmered broth.

8. Store your bone broth liquid in an airtight glass container in the refrigerator up to 5 days, or in the freezer up to 6 months.

9. To make the soup:

10. Combine broth, chicken, carrots, celery, and quinoa to the pot and simmer for approximately 20 minutes.

11. Season with salt, to taste. Remove from heat and add the juice of half a lemon before serving.

12. Store in airtight glass containers in the refrigerator up to 4 days, or in the freezer up to 3 months.

The next yummy soup recipe is from Dr. Oz.

White Bean and Spinach Soup

Makes 6 to 8 Servings

Ingredients;

1 Tablespoons extra virgin olive oil

1 Medium yellow onion, chopped

1 large carrot, cut into 1/2 inch dice

1 large celery rib, cut into 1/2 inch dice

2 garlic cloves, minced

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh thyme

2 dried bay leaves

Two 15 ounce cans Cannelloni beans, drained

2 bunches fresh leaf spinach, discard the tough stems. Rinse well and cut into shreds

2 teaspoons fresh lemon juice

1 teaspoon pure maple syrup

1/4 teaspoon red pepper flakes

Fine sea salt and freshly black pepper

Freshly grated Parmigiana-Reggiani cheese, for serving

Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion is tender but not browned, about 4 minutes. Stir in the rosemary, thyme, and bay leaves. Add enough water, about 6 cups to cover the ingredients and bring it to a boil over high heat. Reduce the heat to medium-low and cover the saucepan with the lid ajar. Simmer until the vegetables are very tender, about 30 minutes.

Stir in the beans, spinach, lemon juice, maple syrup and red pepper flakes. Add more water, if needed, to cover the ingredients. Season until the vegetables are very tender, about 30 minutes.

Stir in the beans, spinach, lemon juice, maple syrup, and red pepper flakes. Add more water, if needed, to cover the ingredients. She’s in the soup to taste with salt and pepper. Increase the heat to high to return the suit to a simmer. Reduce the heat to medium low and simmer, uncovered, until the Spanish is very tender and the soup is slightly thickened, about 10 minutes. Remove the bay leaves.

Ladle the soup into bow and serve hot, with the Parmigiana passed on the side for sprinkling.