Tag Archives: soup

No-Cream of Mushroom Soup

1 May
No-Cream of Mushroom Soup
photo 2
photo 3
1 medium White Cauliflower, steamed/drained
16 ounces Baby Bella Mushrooms, quartered
6 ounces Shiitake mushrooms, sliced
Sea Salt and Pepper (to taste)
2-4 sprigs of Rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
4 cups Chicken Broth
1. Preheat oven to 425 degrees.
2. Rinse and dry your prepped mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and salt and pepper.
3. Place mushrooms on a flat baking sheet. Roast at 425 degrees for about twenty minutes – or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
photo 1 copy
4. While mushrooms are roasting, steam the cauliflower. Drain the water, place tender cauliflower in a medium soup pot. (You should be able to break the cauliflower with a fork after steaming.)
5. Add 2 cups of Chicken Broth to your soup pot and use a hand blender to blend. Blend until the cauliflower is smooth.
photo 2 copy
photo 3 copy
Add in about half of the mushrooms. Blend. Add more of the mushrooms into the soup and remaining broth. Add in more Sea Salt and pepper if needed.
photo 4
7.Serve -Garnish: fresh flat leaf parsley or rosemary and some reserved mushrooms if you want, and with your favorite sandwich! I have always loved Mushroom soup coupled with a Tuna Fish Sandwich. One of my comfort foods since I was a little girl.
photo 1

Paleo Tomato Basil Soup

15 Apr










Paleo Tomato Basil Soup


2 Tbsp Coconut Oil, Organic
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Basil, sliced, loosely packed
3 tsp Salt and Pepper
5 cloves Garlic, minced
6 cups Chicken Stock (Free Range, Organic)
10 Tomatos, Vine-ripened
12 oz Tomato Paste
1 can coconut milk

Preheat oven to roast at 350°F.
Clean and quarter tomatoes.
Toss with olive oil, salt, and pepper.
Roast on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat.
Saute garlic for a few moments.
Add in the roasted tomatoes, and continue to saute for 1 minute.
Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
Season with 2 teaspoons each of salt and pepper.
Bring to a low boil, reduce heat to low.
Cover pot and simmer for 30 minutes.
Pour soup into a food processor or high-speed blender, and puree until smooth. Or use your hand mixer and stick it straight into the pot. Mix in 1 can coconut milk.
Serve hot, garnished with chopped basil.

Butternut Squash-White Bean Soup (Fall Favorite)

10 Oct

Butternut Squash-White Bean Soup


6 slices of bacon (or just cook up the whole pack)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (¾-inch) cubed peeled butternut squash (about 1 ½ pounds)
1/3 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
¼ teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ cup whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
3 tablespoons unsalted pumpkin seed kernels, toasted


Cook bacon in a large soup pot over medium heat until crisp. Remove the bacon from pan, reserving  drippings in pan; crumble the bacon, and set aside.

Add onion, celery, and garlic to pan; cook 6 minutes or until tender, stirring occasionally. Add squash; cook 7 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. You may want to add more of the seasonings. Taste and see. Depending on how flavorful your squash is. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.

6 servings (serving size: 1 ½ cups)
Nutritional Information

CALORIES about 324

To toast the pumpkin seeds just sprinkle with a little bit of olive oil and salt. Toast in oven until golden. ;o)








Serve the Bacon crumbles and Pumpkin Seeds with the soup









Yummy Soup!