Creamy Brie & Apple Soup

When it comes to food pairings, apples and brie make a delectable combination.  There is something about the creamy cheese and the sweet crunch of an apple that makes this a winning pair.  Whether you put in on crackers, or melted in a sandwich, it is always  crowd pleaser at any time of the day.  So when we can across this creamy brie and apple soup we could not wait to give it a whirl.  We are big fans of soup when the weather gets colder, so awe are always on the hunt for new soup recipes.  This one did not disappoint and it is super simple which we love!  It is perfect for a Sunday evening, or to serve as the soup portion at a dinner party :)

 Ingredients: 

• 1 tablespoon extra-virgin olive oil
• 1/2 medium sweet onion, chopped
• 2 stalks celery, chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 2 Braeburn apples, peeled, cored and chopped
• 4 cups low-sodium vegetable broth
• 3 ounces Brie, rind removed (1/2 cup chopped)
• 1/4 teaspoon coarse salt
• 2 teaspoons fresh thyme leaves

 Instructions: 

In a medium saucepot, heat oil over medium-high heat until hot. Add onion and celery, and cook 8 to 10 minutes or until browned and tender, stirring occasionally. Stir in apples and broth, and bring to a boil. Reduce heat to medium-high and simmer about 10 minutes or until apples are very tender. 

Transfer apple mixture to a blender. Add Brie and salt, and purée.

Return soup to the saucepot and heat over medium heat until hot. Serve garnished with thyme. 

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Nourishing Chicken Soup

As the weather gets colder and we try to stay healthy, it is important to feed our bodies delicious and nutritious foods.   We love making soups in the fall and winter because they are comforting and always a crowd pleaser.  We love a classic chicken soup, and it is great whether you are sick or just want a traditional cozy supper.  This recipe with rice is a favorite because it is super simple and pretty much fool proof.  You can also modify it to add any ingredients you like :)

Ingredients

• 5 cups water  
•  15 oz chicken broth
• 1 skinless, boneless chicken breast cut into cubes or shredded
• 3 carrots, chopped
• 1 onion, chopped
• 3 stalks of celery chopped
• 2 bouillon cubes
• 1/3 cup whole grain rice
• salt and pepper to taste

Instructions

 

In a large saucepan over high heat, combine 4 cups water and the chicken broth and bring to a boil. Add the carrots, onion, celery and bouillon and reduce heat to low. Cover and simmer for about 15 minutes or until the vegetables are soft.  Add the chicken and cook for another 5 minutes.

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Healthy Mushroom Soup

In keeping with our fairy theme of this week, we wanted to share a delicious recipe inspired by nature and the woods!  This mushroom soup is a favorite all year round because unlike the traditional mushroom soups you usually come across, it doesn't contain any cream.  It is light and very healthy, making it the perfect meal for lunch or dinner any time.  We hope you like it as much as we do!

 

Ingredients

• 2 tablespoons unsalted butter
• 1 cup carrots, peeled and diced
• 1 cup onions, sliced
• 1 cup sliced leeks, halved and sliced
• ¾ cup sliced celery
• 3 large garlic cloves, coarsely chopped (approx. 1 and ½ tablespoons)
• 2 teaspoons fresh thyme leaves
• 2 pounds mushrooms (you can use any kind), rinsed and thickly sliced (approximately ¼" thick)
• 6 cups chicken stock (or approx. 3 (14.5 ounce) cans)
• 1 teaspoon sea salt
• ½ teaspoon cracked black pepper

Instructions

1. Melt butter in a large stock pot over medium heat. Add carrots, onions, leeks, celery and garlic. Cook and stir until tender, but not browned, approximately 10 minutes. Add thyme, mushrooms, chicken stock, salt and pepper. Heat until a soft boil, then turn down to low heat, cover and simmer on low heat for 30 minutes.
2. Remove from heat, ladle into bowls, and serve.

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Italian Wedding Soup

Simple soup recipes that are super easy and don't take much time to make are a favorite all year round.  Being able to throw a bunch of ingredients in one pot and create a wonderful meal is really satisfying.  A new favorite that has actually been around for a while is Italian Wedding Soup.  The first time I made this soup I was so surprised at how easy it was to make and was even more surprised with how delicious it was!  The reason it is called a 'wedding soup' is actually because the flavors marry so well together, not because it is served at Italian weddings :)  Once you give it a try to will see why it got its name!

Ingredients

Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper

Soup:
12 cups low-sodium chicken broth or bone broth (add 1 bouillon cube to bone broth to add extra flavor if desired)
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Directions 

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired. 

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Celeriac Leek Soup

In the winter months when the nights are chilly, what better way to warm the soul and nourish the body than with a delicious soup for dinner?!  We love trying out healthy soup recipes and this paleo celeriac and leek soup is a new favorite.  Celeriac, also known as celery root, is a winter season root vegetable and it contains many anti-oxidants that studies have shown offer anti-cancer properties.  So if you are looking for a unique and healthy soup to add to your winter repertoire, this one is a winner!

 

Ingredients

• 4 slices sugar-free, pastured bacon
• 2 leeks, ends removed and sliced thinly
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 4 cups bone broth
• 2 pounds celeriac, peeled and cut into 1 ½ inch chunks
• 1 tablespoon apple-cider vinegar
• ½ teaspoon salt
• a few sprigs of parsley

Instructions

1. Heat a heavy-bottomed pot on medium heat; when it is ready, cook the bacon until crispy, turning a couple times. Remove the bacon to cool and leave the fat in the bottom of the pan.
2. Add the leeks and cook for a few minutes, stirring. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple-cider vinegar and salt and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes, or until celeriac is soft.
3. While the soup is cooking, crumble the bacon.
4. Transfer to a blender and process until desired consistency is reached, adding more bone broth if needed.
5. Serve with parsley and crumbled bacon on top.

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