Cream of Broccoli Soup (Dairy Free, Low Fat!)

I ordered groceries last week and they accidentally sent my broccoli cuts instead of broccoli florets (which I really don't care for). So since I don't like to waste food, I decided to blend them up in a healthy cream of broccoli soup!

This soup is dairy free, low in fat and you probably have most (if not all) of the ingredients in your fridge.

You can add ground turkey, ground chicken, grilled chicken, or vegetarian meat crumbles to increase the protein of this soup and make it a full meal. You can also add cheese and fresh herbs!

Cream of Broccoli Soup

Ingredients: 

1/2 cup chopped carrots
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1 (10 oz) bag frozen broccoli cuts or florets
4 cups chicken or vegetable broth
Salt and pepper to taste
1/2 cup canned chickpeas, rinsed and drained

Directions:

1. Heat oil in a medium size pot. Add the onion, carrots and garlic and cook until soft, about 5 minutes. 
2. Add the broccoli, broth, salt and pepper. Bring to a simmer and cook 25 minutes.
3. Turn off the heat and allow the soup to cool.
4. Add cooled soup and 1/2 cup chickpeas to a blender. Blend until smooth. Reheat to serve.
 

Slow Cooker Quinoa Lentil Soup

This is such a perfect comfort food for the winter. I modified the recipe from The Food Network by using lentils instead of a bean mix, quinoa instead of barley, increased the veggies, and used WAY less salt. This recipe is pretty flexible if you want use a different grain/bean combination.

Sprinkle with some parmesan and add a salad to make it complete meal.

Slow-Cooker Quinoa Lentil Soup

Ingredients:

1/2 cup uncooked quinoa
1 cup uncooked lentils
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 garlic cloves, smashed
1 bay leaf
2 teaspoons Italian seasoning
1 teaspoon salt
Fresh black pepper
1/2 ounce dried porcini mushrooms, crumbled if large, optional
14-oz can stewed tomatoes
3 cups baby spinach

Directions:

1. Put 6 cups water, the lentils, beans, quinoa, garlic, carrots, celery, onions, bay leaf, salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are tender and the soup is thick, about 8 hours.

2. Add the spinach and stir until the spinach wilts, about 5 minutes. Remove the bay leaf. Season with salt and pepper if needed. Sprinkle with cheese if desired!

Serves 8 

Nutrition: 170 Calories, 1 g Fat, 32 g Carbohydrates, 9 grams protein

Homemade Turkey or Chicken Stock

ILeftover whole turkey or chicken? Don't toss it!! Making homemade stock is really simple, and tastes 100 times better than the boxed stuff. Use it for soups or stews- tis' the season!

Homemade Turkey Stock

Keep remains of the turkey or chicken (bones, leftover meat scraps- all of it!). Place it in a LARGE soup pot.

If you roasted the meat with carrots or celery, throw that in there too! Or cut some up and throw it in for extra flavor. Add enough water to cover all the ingredients, plus a little more.

Simmer over low heat for about 2 hours. Using a strainer with a large pot underneath, pour the stock into the strainer (slowly) so you can discard the veggies and bones. That's it!

Store in the fridge for a few days.

Easiest Ever Black Bean Soup

I didn't have a lot of ingredients on hands, so I kept this really simple: diced tomatoes, black beans, garlic, and spices. It's an easy soup that is still full of flavor. If you're feeling fancy, top with some low-fat shredded cheese, and sliced green onion.

Easiest Ever Black Bean Soup

Ingredients:

2 cans (14.5 ounce) black beans (with liquid- don't drain!)
1 can (14.5 ounce) diced tomatoes
1 teaspoon garlic, minced
1/2 teaspoon cumin
Salt to taste

Directions:

1. Add the canned tomatoes to a food processor or blender and blend until smooth.
2. Heat a large non-stick soup pot over medium heat. Add all ingredients to the pot, bring to a boil, then reduce heat and simmer for 30 minutes. Serve!