Lots-O-Broccoli Soup (GF)

January 16, 2013 by · 2 Comments


Lots-o-broccoli is truly a good thing! That’s because it’s a powerhouse of nutrition – chock-full of vitamins, minerals and antioxidants.

One of the ways we enjoy the surplus of broccoli that’s available at this time of year, is to whip-up this creamy soup that warms both the heart and tummy! It’s absolutely delicious, which is why it’s not surprising that it’s one of my most requested soup recipes.

And, bonus! … Lots-O-Broccoli Soup makes especially great leftovers. (So why not freeze a double batch for a quick and easy weeknight dinner!)

For an extra special treat, top it with a handful of crunchy homemade croutons. You can find my easy-to-make Garlic Herb Croutons recipe by checking out another one of our favorite Wintertime soups – Creamy Tomato Soup. Enjoy!

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Lots-O-Broccoli Soup (GF)

Yield: 4 one-cup servings

Lots-O-Broccoli Soup (GF)

Ingredients

  • 3 tbsp butter (or ghee)
  • 1 cup sliced leeks (white parts only)
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • Pinch of nutmeg
  • 1 clove garlic, minced
  • 1/2 tsp dried thyme
  • 3 cups homemade chicken stock
  • 12 ounces fresh organic broccoli florets
  • 1/2 cup raw whole milk
  • 1 1/2 cups shredded grassfed cheddar cheese

Instructions

  1. In a large stockpot over medium heat, add the butter, leeks, salt, pepper and nutmeg. Cook until the leeks begin to soften. Then, stir in the garlic and thyme. Cook about two minutes, stirring until the mixture is well blended.
  2. Next, add the chicken stock. Turn up the heat to medium-high and bring soup to a boil. Then, reduce the heat and simmer about five minutes to allow the soup to reduce a bit.
  3. Then, add the broccoli, cover the pot and cook, stirring occasionally, until tender (approximately 10 minutes). Remove the pot from the heat. Puree the soup using a hand-held immersion blender. Or puree in a blender or food processor and return to the stockpot.
  4. Next, add the shredded cheese, stirring constantly until cheese is melted and fully incorporated into the soup. Finally, stir in milk.
  5. Top with handful of garlic-herb croutons, if desired. So YUMMY!
http://thenourishinghome.com/2013/01/lots-o-broccoli-soup-gf/

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Easy Crockpot Beef Stew (GF, DF)

January 9, 2013 by · 6 Comments

The New Year always brings a higher level of excitement and activity to our lives, as we get back to school, homework, sports, and of course, all of our various church ministries! So, what’s a busy mom to do?

I recommend breaking out the crockpot and filling it full of real food ingredients on those especially busy days. That way, you can focus your energy on the tasks for the day, knowing that a healthy home-cooked meal awaits you and your family.

This classic comfort dish is made using grassfed beef chuck, which is one of the best choices for making beef stew. The fat content in beef chuck actually lends itself well to slow cooking, resulting in delectable fork-tenderness and rich flavor. So for this reason, I do not recommend substituting with a leaner cut of beef.

Pair this hearty beef stew with my light and fluffy Garden Herb Biscuits for the perfect wintertime meal that warms the tummy and the soul!

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Easy Crockpot Beef Stew (GF, DF)

Yield: 6 servings

Easy Crockpot Beef Stew (GF, DF)

Ingredients

  • 1 1/2 lbs *grassfed beef chuck, cut into 2-inch cubes
  • 3 tbsp organic tomato paste
  • 1 tbsp balsamic vinegar (I prefer O California or Bariani brand)
  • 1 1/3 cup beef stock (homemade is best)
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 1 small sprig fresh rosemary (or 1/4 tsp dried rosemary)
  • 1 medium yellow onion, cut into 1-inch chunks
  • 1 1/2 lbs small white or red potatoes, peeled & cut in half
  • 5-6 medium carrots, cut into 2-inch pieces
  • 1/2 lb green beans, trimmed and cut into 3-inch lengths
  • Optional: 1-2 tbsp arrowroot powder

Instructions

  1. Cut beef chuck into 2-inch chunks (do not trim off fat for best flavor). Place the beef chunks in a 4-5 quart slow cooker and generously season with about a half-teaspoon of sea salt and a half-teaspoon of freshly ground black pepper.
  2. Next, add the tomato paste, vinegar and beef stock. Use a wooden spoon to combine.
  3. Then, add the garlic, bay leaf and rosemary. Top with the chopped onion, potatoes and carrots in that order. Do not stir.
  4. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat about 7-8 hours).
  5. During last 30-45 minutes of cook time, stir the green beans into the stew. If you’d like to thicken up the broth, just before serving, add about 1-2 tablespoons of arrowroot powder, making sure to thoroughly stir it into the stew.
  6. Serve with crusty bread topped with butter, or my yummy Garden Herb Biscuits.

Notes

*Grassfed beef is a much healthier choice than commercially-produced beef. If you cannot find grassfed beef at your local markets, U.S. Wellness Meats carries a wide selection.

http://thenourishinghome.com/2013/01/easy-crockpot-beef-stew-gf-df/

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Filed Under: Beef/Pork, Soups ·

Creamy Tomato Soup with Garlic-Herb Croutons

October 1, 2012 by · 18 Comments


It was my wonderful Dad who taught me the joy of double-dipping a gooey grilled cheese sandwich into a big bowl of creamy tomato soup. Yum!

Now that I’m all grown-up, I often skip the grilled cheese sandwich and enjoy this thick hearty soup with a sprinkling of raw cheese, fresh basil and a handful of homemade crunchy garlic-herb croutons. (Okay, to be honest, it might be closer to two handfuls of the croutons, because they are pretty much irresistible in this soup!)

And regardless of whether you pair it with grilled cheese or croutons, this classic soup makes a delicious hearty lunch, or a super easy, yet satisfying dinner!

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Creamy Tomato Soup with Garlic-Herb Croutons (GF)

Yield: 6 servings

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp organic tomato paste
  • 1 28-oz. can organic tomato purée (I prefer Muir Glen brand)
  • 2 cups homemade chicken stock
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 tbsp pure honey
  • 1 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup raw cream (or pasteurized only, not ultra- pasteurized)
    • To Garnish:
  • Garlic-Herb Croutons (recipe follows)
  • Fresh organic basil
  • Shredded grassfed cheddar cheese

Instructions

    For the Soup:
  1. In a large stockpot over medium heat, add the olive oil and chopped onion. Sauté until soft and translucent (about 4-5 minutes). Then, add the garlic and sauté just until fragrant.
  2. Stir in the tomato paste, until onions are well coated. Then, add the tomato purée, chicken stock, dried herbs, honey, salt and pepper. Stir well to combine. Bring soup to a gentle boil, then reduce heat to a gentle simmer. Cover and allow soup to gently simmer for 20 minutes.
  3. Using an immersion blender (or blender or food processor), puree the soup until smooth.
  4. Return soup to the stockpot and set over low heat. Whisk in the cream and re-season to taste with additional sea salt and pepper.
  5. Remove stockpot from heat and ladle into serving bowls.
  6. P.S. This soup is even better the next day after the flavors have further melded, so be sure to save any leftovers!
    7. For an extra special treat, top this hearty soup with a handful of homemade Garlic-Herb Croutons. They're super easy to make ...
  7. In a small bowl, combine equal parts of melted butter and olive oil. Lightly brush both sides of your favorite sliced bread with the butter-olive oil mixture.
  8. Then, lightly sprinkle both sides with sea salt, garlic powder and dried parsley (or Italian Herb seasoning).
  9. Next, cube the bread and place on a baking sheet.
  10. Bake at 300 degrees for 20-35 minutes, until the croutons are lightly brown and hard. Allow to cool completely.
  11. Store croutons in an airtight container in freezer for up to one month.
http://thenourishinghome.com/2012/10/creamy-tomato-soup/

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