Soups Archives - Page 2 of 7 - The Nourishing Home

Creamy Spring Greens Soup (Dairy-Free)

When it comes to getting my kids to eat more green veggies, sometimes I feel like Sam-I-Am. You know the fuzzy little guy in the famous Dr. Seuss book.

I don’t know why most kids see anything green as a red alert. But alas, most kids do – mine included! And as much as I try to coax them into giving healthy greens a try, I’m often met with the same resistance that good ole Sam-I-Am experienced.

Of course, I haven’t tried offering them the opportunity to enjoy a meal with a mouse, fox or goat … but I have made it a point to continually offer a wide variety of veggies and to get my kids in the kitchen cooking with me, which has worked over time to open up their eyes to the fact that green things can be good! Surprise, surprise!

That’s where this soup comes in … it’s so incredibly simple to make and is just as incredibly delicious to eat. Those green-phobes out there just have to get past its verdant color and be adventurous enough give this tasty soup a try.

What makes this creamy, dairy-free Spring Greens Soup “Mmm, Mmm Good?”
The combination of fresh seasonal asparagus, baby spinach and flat leaf parsley gently simmered in homemade bone broth with just the right touch of seasonings not only makes this soup have standout flavor, but also provides a healthy dose of important nutrients, such as magnesium, iron, folate and vitamins A, C, E and K.

As delicious as this soup is, I must admit that some of the more obstinate green-haters in my family have yet to give this savory soup a try, but I don’t give up easily. I’ll stay the course and keep quoting the wise ole adage of Dr. Seuss … You do not like green soup you say. Try it! Try it! And you may! Try it and you may, I Say!

Creamy Spring Greens Soup (Dairy-Free)

Yield: 5-6 servings

Ingredients

1 pound fresh asparagus (1 large bunch)
2 Tbsp olive oil
2 cups diced leeks
1 cup diced yellow onion
6 cups homemade chicken stock
1 bay leaf
2 cups baby spinach leaves
1/4 cup fresh flat-leaf (Italian) parsley, tightly packed
1/4 cup coconut milk (or almond milk)
Sea salt and pepper to taste

Instructions

Clean asparagus, trimming off the woody ends. Cut into 1-inch pieces. Set aside.
Heat a dutch oven (or large stock pot) over medium heat. Add the olive oil, leeks and onions. Sauté until onions and soft and translucent.
Add the chicken stock, bay leaf and asparagus. Increase the heat to medium-high and bring to a gentle simmer. Cook asparagus until it begins to soften (about 10-12 minutes).
Remove bay leaf. Add spinach and parsley. Continue to simmer until asparagus is tender (about 6-8 minutes).
Puree soup in a high-powered blender, working in batches, if necessary, and return soup to the pot. Stir in milk and season generously with sea salt and pepper to taste.

https://thenourishinghome.com/2015/04/creamy-spring-greens-soup-dairy-free/

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Slow Cooker Sweet Potato Chili (Bean-Free!)

By Kelly · 28 Comments

Whether you’re taking The Whole30 Challenge or not, this bean-free slow cooker sweet potato chili is certain to become a new family favorite. The combination of a spicy, meaty tomato sauce paired with the subtle sweetness of creamy sweet potatoes and an assortment of veggies creates an absolutely incredible chili. Talk about a bowl full of healthy flavor!

To create this classic wintertime comfort food in a bowl, I started with with my original Turkey-Veggie Chili and tweaked it to omit “the magical fruit” without changing its rich hearty flavor. In fact, we find this new new bean-free version to be even more flavorful!

Of course, the best thing about this tasty recipe is that your slow cooker does most of the work. Just brown the meat and toss in the rest of the ingredients and go about your busy day knowing dinner will be ready without a lot of fuss. In fact, if you meal plan, you can schedule time to brown the meat ahead of time and then refrigerate or freeze it so it’s ready when you are – a definite time saver!

Oh, and one more bonus – this recipe makes a lot of chili! I always love it when I can get two meals from one cooking session. Simply store leftovers in the fridge for up to five days and reheat to enjoy.

Slow Cooker Sweet Potato Chili (Bean-Free!)

Yield: 6-8 servings

Ingredients

1 cup diced yellow onion (about half a large onion)
1.25 lbs ground grassfed beef (or ground turkey)
1 tsp sea salt
1 large red or yellow bell pepper, diced
2 medium carrots, sliced (about 1 cup)
3 medium sweet potatoes, peeled and cubed (about 5 cups)
2 cloves garlic, minced
28-oz organic diced tomatoes (include liquid)
28-oz organic tomato sauce
1 cup homemade chicken stock
2-3 tbsp chili powder (depending on how spicy you like it)
1 tbsp of all-purpose herb seasoning
1 bay leaf
3/4 tsp sea salt
Optional: 2 small zucchini, cubed (about 2 cups)

Instructions

In a large skillet over medium-high heat, sauté the onion in one tablespoon of olive oil for 1-2 minutes, until fragrant. Then add the ground beef (or turkey) and sprinkle with one teaspoon sea salt. Continue to cook until meat is cooked through.
Add the meat mixture to a 6-quart slow cooker. Then add all of the remaining ingredients, except the zucchini. Stir well to combine.
Cover and cook on High for 5-6 hours or on low for 7-8 hours. Be sure to add the cubed zucchini during the last hour of cook time, if using.
When ready, remove bay leaf and re-season to taste with additional chili powder and salt. Top with diced avocado and sliced green onions. (P.S. If you're not doing Whole30, I recommend a side of warm grain-free “corn”bread muffins. YUM!)

Notes

Time-Saving Tip: Sauteeing the onion and ground meat together prior to slow cooking increases the chili's depth of flavor. To make it quicker to put this recipe together, you can do this step ahead of time and keep the meat in the fridge (up to 3 days) or freezer (up to a month) until you're ready to make this recipe.

https://thenourishinghome.com/2015/02/bean-free-slow-cooker-sweet-potato-chili/

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Creamy Turkey Veggie Soup (Whole30, GF, DF)

By Kelly · 12 Comments

When Thanksgiving comes to our home, it’s a joyous time of celebration in giving thanks for all of the blessings the Lord has been so generous to entrust to us. And as much as I love to cook, I try to keep the menu as simple as possible so there’s more time to spend on what matters most – family!

In fact, that’s my goal all-year long – simple, healthy meals that nourish my family without a lot of time and fuss.

A perfect way to accomplish that goal is to ensure there’s always leftovers, especially when it comes to roasting meat. That’s why I’m all about getting the biggest bird that will fit in my pan.

My philosophy is, if I’m going to pull-out all of the stops to make this bird fabulous, then I’d like to get as many meals out of this big boy as possible. Having lots of leftover turkey meat means… lots of delicious meals later that take a lot less time to make!

So as my sweet hubby and boys clear the table after our Thanksgiving feast, I get started on my little post-Thanksgiving tradition of seeing how quickly I can strip the remaining meat from the bones for use in making delicious future meals like this creamy turkey veggie soup.

Of course, the secret to incredibly flavorful and healthy soup is homemade stock. And a good stock starts with the bones. So once it’s just bare bones, the turkey carcass goes right into the slow cooker along with some onion, carrots, celery and whatever herbs I have on hand. Then, I cover it with filtered water and allow the stock to simmer away overnight.

The next day, I remove the bones, strain the stock and smile proudly that we now have some healthy homemade turkey stock perfect for making quick, savory soups, salads and casseroles for easy weeknight dinners.

P.S. For even more delicious ways to use leftover roast turkey (or roast chicken), check out “6 Favorite Recipes Using Leftover Turkey.”

Creamy Turkey Veggie Soup (grain-free, dairy-free)

Yield: 6 servings

Ingredients

2 Tbsp ghee (or butter, if not DF)
1 Tbsp olive oil
2 small organic leeks, chopped (white and pale green part)
1 cup diced organic carrots, quartered
1/2 cup chopped yellow onion
1/3 cup chopped celery
1 cup sliced cremini mushrooms
1 clove garlic, minced
1 1/2 lbs. baby red potatoes, quartered (about 20)
6 cups homemade turkey or chicken stock
1 bay leaf
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried rosemary
1 cup unsweetened almond milk (or coconut milk)
2 1/2 cups precooked, shredded turkey (or shredded roast chicken)

Instructions

Heat a stockpot over medium-high heat. Add the butter, olive oil, leeks, carrots, onion and celery. Sauté until onions and leeks begin to soften (about 6-8 minutes).
Add the mushrooms, and garlic; continue to sauté about 3-4 minutes, stirring constantly, until mushrooms soften.
Turn up the heat to high and add the potatoes, turkey or chicken stock, bay leaf and seasonings. Bring to a boil and then reduce heat to maintain a gentle simmer. Continue to simmer until potatoes are “al dente.”
Turn off heat. In a blender or food processor, add the cup of milk, about 2 ladle-fulls of the soup and 1 ladle-full of the broth only. Blend until completely puréed.
Place puréed soup back in the pot. Add the shredded turkey (or chicken) to the soup. Stir to combine. Cover stockpot and allow soup to sit for 5 minutes to warm the chicken.
Then, remove the bay leaf and re-season to taste with salt and pepper, if necessary. Serve with grain-free brown bread rolls with a dollop of cranberry sauce. Mmm!!!

https://thenourishinghome.com/2014/11/creamy-turkey-veggie-soup/

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