Chilled Savory Avocado Soup

It's no secret that I'm obsessed with avocados. I eat them daily. And, when I don't my body craves them.

I've loved them for as long as I can remember. When I was little, most other kids were grossed out by their texture or flavor, but I couldn't get enough. I'm not sure if it has anything to do with growing up in a Mexican-American household or growing up in California, but my mom always had avocados on hand. In the Summer, she usually has at least a dozen at any given time, and I've become the same way.

When I'm not making guacamole or putting them in salads and smoothies, I just cut one open, sprinkle some sea salt on, and eat it with a spoon. The whole thing, and I'm not ashamed!

Let's talk about this Chilled Avocado Soup. Sounds weird, right? But, trust me... it's really good! It's sort of like gazpacho, but instead of tomato, it's got avocado. And, it's perfect for those warm summer days ahead. It's delicious, healthy, packed with all the good-for-you fats; and also really, really simple to make. 

This savory, rich, creamy avocado soup contains no cream or milk. No cooking, no mess in the kitchen. Just seven ingredients and a blender are all you need.

If you want it spicy, try adding a fire roasted serrano pepper in for a nice kick. A little bit of cilantro as a topper might be nice, too!


avocado soup

What You'll Need

3 avocados, cut into chunks
3 cups bone broth (I used this brand)
1 cup coconut milk
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 tsp tarragon leaves
1 teaspoon ground cumin
1 teaspoon sea salt
1/4 teaspoon cayenne pepper

What You'll Need To Know

Combine ingredients in a blender, and process until smooth.

Cover and refrigerate 2 hours or until fully chilled.

Pour soup into serving bowls and enjoy.

Recipe makes 4-5 servings

Lamb and Lentil Tarragon Stew

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Happy Friday! The first day of Fall has come and gone, and I love warm, comforting meals that include some of my favorite seasonal flavors like pumpkin, roasted veggies, stewed meats, and earthy spices. It's also time to take out the slow cooker and put it to good use, which is what I've been doing this week! Using a slow cooker is a healthy way to prepare a hot meal. There is nothing better than coming home at the end of a chilly fall day to a dinner that is ready to serve and has your whole kitchen filled with delicious, seasonal aromas.

This Lamb and Lentil Tarragon Stew can be prepped in the morning (or night before) and left alone to cook while you’re out handling the much more important things in life.

Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew
Lamb and Lentil Tarragon Stew

What You'll Need

1.5 cups lentils
2 quarts bone broth
1 cup water
1-1.5 pounds Lamb, boned and diced square-cut shoulder
1 cup carrots, sliced
1 cup turnips, sliced
1 yellow onion, diced
2 celery stalks, sliced
1/2 cup small fingerling potatoes, sliced in half
3 cloves Garlic, diced
1 sprig rosemarry
2 sprigs tarragon
1/8 cup sherry
1/2 tablespoon red pepper
1/2 teaspoon cumin
sea salt, to taste
Mix ingredients together in crock pot and cook on low for 4 to 6 hours.

What You'll Need To Know

1. Mix ingredients together in crock pot and cook on low for 5 to 6 hours.

Notes:

  • Lamb boned and diced square cut shoulder are perfect in stews or casseroles.
  • Meat from the shoulder needs to be trimmed of excess fat first.
  • The leg gives neater, leaner pieces of meat than the shoulder, but both are meltingly tender and have fantastic flavor.

Recipe makes 6-8 servings.

What are your favorite slow cooker recipes? Share it with me here!

Chicken Tortilla Soup

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Okay, I know what you're thinking. Soup, in June? Living in Portland has really thrown my into a loop. The weather throughout the week changes drastically. One day it's cold and raining, the next it's warm and sunny. This Portland weather is a bit weird! The clouds and cold weather have me craving a nice bowl of soup. More specifically Chicken Tortilla soup. Since I'm all about health hacking and simplicity, I thought I'd twist this Mexican classic with a healthy spin to it. Don't worry, the flavor was not compromised!

This soup has a slight kick and is very satisfying on a rainy day (like today). It makes a full pot, so you'll have plenty left over. The heat of the peppers combined with the sweetness of the corn is fabulous, and a little bit of citrus from the lime.

What You'll Need

2 Tbsp extra virgin olive oil
2 dried ancho chiles, stemmed
3 cloves garlic, smashed
1 yellow onion, diced
1/4 tsp. cumin
1/4 tsp. cayenne
1/4 tsp. paprika
1/2 tsp. dried oregano
5 cups chicken broth
1/2 pound skinless, boneless chicken breasts, cut into small strips
1 cup fresh tomatoes, chopped
course salt & fresh ground black pepper to taste
1 handful fresh cilantro, chopped
1 cup canned or frozen roasted corn
1 cup canned, strained black beans
3 Fried corn tortilla strips
Fresh lime to taste
Sour cream (optional)
 

What You'll Need To Know

In a large pot, heat the olive oil over med. heat. Add garlic and sauté for 2 minutes. Add ancho chilies, onion, cumin, cayenne, paprika, salt and fresh ground pepper. Sauté for 8 minutes.

Add the chicken broth, the tomatoes, oregano, chicken meat and a handful of cilantro. Partially cover and simmer for 40 minutes.

In a cast iron pan, heat some oil on medium and add corn tortillas slices, fry until golden, set aside on paper towels.

Add the corn niblets, wild rice and black beans to the soup and stir to combine. Season with salt, pepper,  and cilantro.

Serve soup with crispy tortillas, a squirt of fresh lime, and top with sour cream if you eat dairy.

Makes 6 servings.

Quick and Easy Steaming Bowls of Pho

Quick Vietnamese Chicken Pho 3

I love Pho! And, chances are, you do, too.

There is something to be said about this classic Vietnamese dish. I remember the first time I went out to eat at a Vietnamese restaurant; I was unsure of what to expect. I had the misconception that the meal would be your regular greasy, heavy food, the type that requires extra sweet time at the gym. The first time ordering Pho, I was surprised, yet fascinated, as the largest steaming bowl of soup with all sorts of fresh ingredients were placed in front of me. After the first bite, I was instantly hooked.

Years later my husband and I took a trip to Southeast Asia, Vietnam was one of our stops. I was in pho heaven. I still daydream of the many stops at the central market in Hoi An, for a big bowl of Pho.

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Southeast Asia 2013_1619
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A typical pho includes rice noodles in broth, a combination of raw and sautéed vegetables, fresh herbs, and rare sliced steak. My version is a healthy twist on the classic dish, using a vegetable broth and chicken.

The great thing is that this dish can be made within 30-minutes for a quick weekday dinner, and isn't compromising in flavor. To speed things along, I used a rostiserie chicken.

Quick Vietnamese Chicken Pho 2
Quick Vietnamese Chicken Pho

What You’ll Need

64 ounces homemade or low-sodium vegetable broth
2 chicken breasts, shredded
2 baby bok choy, sliced
6 green onions, thinly sliced
1 tablespoon fresh ginger, peeled and grated
1 Tbs. rice wine vinegar
1 tsp. ground black pepper
2 cinnamon sticks
2 star anise
Salt to taste
1 1/2 tablespoon coconut oil
6 ounces shiitake mushrooms, tough stems removed
1 1/2 tablespoon hoisin sauce
2 teaspoons sesame oil
14 ounces rice noodles, cooked according to package instructions
8 ounces bean sprouts
Garnish
2 jalapeño peppers thinly sliced
Fresh cilantro
basil
lime wedges
hoisin sauce
chili garlic sauce or sriracha

What You’ll Need To Know

In a large pot, you’ll want to combine the vegetable broth, chicken, green onion, grated ginger, rice wine vinegar, ground black pepper, cinnamon sticks, star anise and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes. While the broth is cooking, melt the coconut oil in a large skillet over medium heat. Add the mushrooms and sauté for about 5-6 minutes, or until tender, stirring frequently. Stir in the hoisin and sesame oil and cook until the sauce thickens and coats the mushrooms, about 1 minute more. Remove from heat. Divide the rice noodles among four to six large bowls, then fill each bowl with the ginger broth. Add bean sprouts, sliced jalapeños, shiitake mushrooms, fresh basil, and cilantro and serve with lime wedges, hoisin, and chili garlic sauce.

makes 6 servings

Mouthwatering Sunday Lamb & Tarragon Stew

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Sundays. 

They are my favorite day of the week.

It is the last day of the weekend and the first day of the week. Sundays are meant for adulting... where you get those adult things done like grocery shopping, meal prep for the week and prepare a meal that takes time and extra love, like stew. For me, cooking is very therapeutic. It's relaxing. It's a time to unwind and decompress while Bravo or E! are in the background. (Trashy reality TV is my guilty pleasure.)

Even though I work from home, I spend a good chunk of the day cooking. I still find myself up against these same challenges of finding time. When you're running around like a mad woman, it becomes too easy to justify a Postmates take out order so you have one less thing on your plate to worry about.

When we got back from Europe, I made the effort to cook at 90% of the week while we home based in Asheville, NC, and have created a nice little habit that I've taken with me to Portland. I enjoy it and find ways to make time for cooking or recipes that require minimal time and ingredients. It's fun searching for recipes and breaking them down into a healthy version. Sometimes, it's making them more gluten friendly more than anything, like this lamb stew.

Stews are a great meal to prepare and have as leftovers during the week. Eat it as a stew or make it part of a new dish. The flavors get better the day after. Here's a recipe my husband and I have been enjoying, and I'm sure you will too.

 

lamb stew letsregale.com
lamb stew letsregale.com 2
lamb stew letsregale.com 45
lamb stew letsregale.com 46

What You'll Need
Lamb Leg, chopped in cubes
1 Lamb Shank
Small potatoes
1 tomato, diced
1 purple onion, diced
4 small carrots, chopped (or 3 medium)
12 small pearl onions
4 garlic cloves
5 sprigs of fresh Tarragon
1 teaspoon of smoked paprika
1 teaspoon cumin
5 peppercorns
1 tablespoon coconut oil
salt, to taste
24oz of water
4 oz red wine (I used a Gundlach-Bundschu Cabernet Sauvignon...That's what I drank with this recipe.)
1 cup of uncooked quinoa
 

What You'll Need To Know

In a stock pot, heat the oil and caramelize the red onions on a low heat. This should take roughly 20 minutes.

Maintaining everything on a low heat, add the tomatoes, carrots, potatoes, pearl onions, salt, cumin, paprika, peppercorns and cook for 5 minutes.

Next, add the lamb cubes and shank, followed by the wine and cook for 5 minutes so that the flavors marry together.

Add in the water and tarragon and let it do its thing for 4 hours. About 30 minutes before the stew is ready, add in the quinoa.

Serve in deep bowls and enjoy!

Recipe makes 6 servings.

The Best Chicken Soup

Winter is finally upon us... at least here in Asheville, NW.

Gregg and I are currently home-basing in Asheville and it's been an experience. Being from California, I'm not used to the drastic cold where 34 degree days are the norm. I used to think it was "freezing" if it got below 60 degrees. Boy, was I wrong.

Us Californians really don't know what cold is. My body has been slowly getting used to this climate, yet I find myself shivering with an internal chill that I can't shake off.

This cold weather has got me craving warm comforting meals. Which got me thinking... When we were in Berlin earlier this year, I had a delicious, yet simple chicken soup. It was truly one of the bests.

berlin
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classic chicken soup
classic chicken soup-5
classic chicken soup-3
classic chicken soup-4

What You'll Need

4 chicken breast, diced
3 carrots, diced
2 celery stock, diced
1 medium zucchini, diced,
1/2 Spanish onion, chopped
1 tomato, chopped
10 fresh dill springs, roughly chopped
sea salt, to taste
5-6 peppercorns, or to taste
1 tablespoon coconut oil
20 oz water
 

What You'll Need To Know

Heat the coconut oil in a large pot on a medium to low heat and add the onion. Cook until they are fragrant and translucent.

Add the tomato and cook for 2 minutes.

Add the cut vegetables to the pot with the salt, peppercorns, dill chicken and water. Bring to a boil.

Reduce heat and simmer at a low heat, skimming any foam that rises to the top, until the chicken is cooked through, about 30-40 minutes.

Serve in deep bowls and enjoy!

Recipe makes 6-8 servings.

Sopa de Albóndigas (Mexican Meatball Soup)

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Comfort foods: you know the ones I'm talking about. They're the dishes you turn to when all you can do is crawl. Whether suffering from fever, hangover, or nostalgia, these dishes are capable of fixing every illness or yearning you've got. Problems melt with the first bite, and it only gets better from there. That's what Sopa de Albóndigas (Mexican meatball soup) does for me. As a little girl, whether it was my mother or my grandmothers, this soup always brought a smile to my face.

Lately, I've been feeling homesick. California homesick.

In the entire time that we've been travelling these past 14 months, this has been the first time ever that I've had this feeling. I'm not sure if it is because it's the holidays or the annoyingly cold weather. I've been finding that I've been cooking a lot of old familiar dishes. Dishes that I grew up with.

Last week I made Sopa de Albóndigas for nostalgic reasons. But, of course, I made this traditional dish a much healthier version. Instead of rice, I used quinoa; and instead of beef or pork, I used white ground turkey; no flour and coconut oil as the cooking oil. It turned out really delicious!

When you think traditional, there isn't always a standard recipe, especially when it comes to Mexican cuisine. Every region in Mexico has its own variation. From within that region, every family has their own variation. Even within my own family, my mom's side and dad's side varies as well. There are those elements within the recipes that remain the same: oregano, mint, zucchini and rice.

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Albóndigas 1-42
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Albóndigas 1-13
Albóndigas 1-14
Albóndigas

What You'll Need

3/4 cup cooked quinoa
1 lb ground white turkey
1 egg
1 teaspoon garlic powder
3/4 onion finely chopped
1 medium tomato, chopped
2 small zucchini, chopped
1/2 cup corn
1/4 cup dried oregano
3 springs fresh mint or 1 teaspoon dried mint
8 peppercorns
3/4 teaspoon cumin
salt, to taste
1 tablespoon coconut oil
4 cups water

What You'll Need To Know

In a bowl, mix together the ground turkey meat, quinoa, egg, 1/4 chopped onion, mint, salt, 1/2 teaspoon garlic. Make the mixture into golf ball sized meatballs. This recipe makes 12 meatballs. If you need to make more, just double up the recipe.

In a stockpot, heat the coconut oil at a medium to low heat and cook the onion gently, without browning, until soft.

Add the tomato, and let it cook for about 3 minutes.

Add 4 cups of water, zucchini, corn, oregano, salt, 1/2 garlic powder, and 1/4 teaspoon cumin and bring to a simmer. Add the meatballs, cover the pot and let them simmer for 45 minutes.

Serve in deep bowls and enjoy!

Recipe makes 6-8 servings.

 

Savory Mushroom Soup

Savory Mushroom Soup7

As the days get more and more crisp here in Asheville, I find myself craving steaming bowls of soups and stews. This past weekend was perfect for staying in and cooking up different soups for the week. One of them being a Mushroom soup.

This is one of my favorite soups of all time. It is so easy and uses minimal ingredients.

The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom. But, this isn't your typical creamy Mushroom soup in the sense of diary. This soup is 100% vegan and paleo friendly.

Savory Mushroom Soup0
Savory Mushroom Soup3
Savory Mushroom Soup1
Savory Mushroom Soup2
Savory Mushroom Soup4
Savory Mushroom Soup6
Savory Mushroom Soup5

What You'll Need

1 tablespoon extra virgin coconut oil
1/2 Sweet onion, diced
1lb crimini mushrooms caps,
Mushroom stems, roughly chopped
2 Portobello mushroom, roughly chopped
1 large zucchini (or 2small/medium), chopped
6 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1 teaspoon sea salt, adjust to taste
¼ teaspoon freshly ground black pepper, adjust to taste
¼ teaspoon crushed red pepper flakes, (adjust to taste or omit)
2 cups water
Garnish: Cilantro (optional)

What You'll Need To Know

Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms stems, zucchini, thyme, and a pinch of salt.

Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.

Add mushroom caps and portobello, garlic and pepper and cook for minute. After another minute or so, add 1 cup of water until it boils.

Then add a second cup and cook for 5 minutes, stirring occasionally.

Let the mixture simmer for about 20 minutes.

Blend the creamy mixture in a blender or with an immersion blender.

Serve and garnish with Thyme of Cilantro.

Recipe makes 4-6 servings.

Butternut Squash Asparagus Soup

butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut-squash-asparagus-soup
butternut-squash-asparagus-soup
butternut-squash-asparagus-soup
butternut-squash-asparagus-soup

It's no secret that I love soups. Soup is one of those things that I enjoy and have daily. Our fridge is always stocked with soup since it is an easy to grab meal or snack. I particularly love soups because they are packed with tons of nutrients. Well, the thing is when you slowly simmer foods over low heat, you gently leach out the energetic and therapeutic properties of the foods, preserving the nutritional value of the food and making it easier for your body to assimilate the nutrients. One of my favorite vegetables to make into soup is butternut squash. I love the nutty taste. Today I decided to make a butternut squash with asparagus and leeks as my main ingredients. This soup is great served warm or cold, and has a smooth, flavorful texture and taste.

What You'll Need

1 butternut squash, cubed 6 asparagus, chopped 1/4 medium onion, chopped 1/2 tomato, chopped 1 teaspoon, salt 1 tablespoon tarragon, chopped 3 cups water 1/2 leak 5 garlic cloves 1 tablespoon sallflower oil Optional: 1/4 cup chardonnay (or any white wine) Garnish: Poppyseed and cilantro leaves

(This recipe serves roughly 2-3; you cna double up the recipe if you need to feed more.)

I love making foods in its simplest form. I don't use stocks, canned items, dairy or butter. Some say that those items boost flavor. I beg to differ. This recipe calls for white wine (truthfully, wine is the only other "extra" I'll add to me food) because it does help bring out the flavor of the tarragon. You can choose to leave it out, if you wish.

butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day

To make this soup, you'll want to heat oil in saucepan over medium heat. I first added the onion and leeks, and cook until soft. Then, add in the garlic and cook until they were fragrant. I added in the tomato, asparagus and butternut squash, tarragon, and white wine and cook for about 5 minutes before stirring in water. With the water added in, I brought it to a boil and reduced the heat to a medium-low, and added salt. I simmered for 20 minutes until the squash was fork-tender. Once the squash is tender, I removed the ingredients from the heat, and puréed the soup in batches in blender and blended until smooth. You can also use a food processor, or use immersion blender in saucepan. Once my soup was a silky consistency, I returned the soup to saucepan, and reheat over medium-low heat 2 to 3 minutes, or until warmed through; and, garnished with a sprinkle of poppy seeds and cilantro leaves. I love the color and slight crunch that that poppy seeds gives the soup.

butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day
butternut squash soup with asparagus, butternut squash soup, vegan soup, gluten-free soup, dairy free recipe, recipe, recipes, recipe of the day

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

What To Love

  • Leeks are high content of manganese, vitamin B6, vitamin C, folate, and iron make them an excellent food for helping to stabilize blood sugar.
  • One cup of cubed butternut squash has 10 percent of the recommended daily intake of potassium, 11 percent of magnesium and 7 percent of calcium.
  • Poppy Seeds contain niacin and folate, but poppy seeds are a great source of minerals. Just 1 teaspoon provides measurable amounts of calcium, iron and zinc.
  • Cilantro is a great heavy metal detox agent for detoxifying mercury, aluminium, lead, cadmium and others.

Butternut Squash Asparagus Soup

Prep time:

10 mins

Cook time:

30 mins

Total time:

40 mins

Serves:

2

Ingredients

  • 1 butternut squash, cubed
  • 6 asparagus, chopped
  • 1/4 medium onion, chopped
  • 1/2 tomato, chopped
  • 1 teaspoon, salt
  • 1 tablespoon tarragon, chopped
  • 3 cups water
  • 1/2 leak
  • 5 garlic cloves
  • 1 tablespoon sallflower oil
  • Optional: 1/4 cup chardonnay (or any white wine)
  • Garnish: Poppyseed and cilantro leaves

Instructions

  1. Heat oil in saucepan over medium-low heat.
  2. Add onion and leeks, and cook until soft. Add in the garlic and cook until fragrant.
  3. Add in the tomato, asparagus and butternut squash and white fine and cook for about 5 minutes
  4. Stir in water and tarragon, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.
  5. Remove from heat, and purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and reheat over medium-low heat 2 to 3 minutes, or until warmed through. Serve garnished with poppy seeds and cilantro leaves.

Calories:

110

Fat:

3.7

Saturated fat:

.4

Carbohydrates:

18.5

Sugar:

4.9

Sodium:

14

Fiber:

5.0

Protein:

2.1

Notes

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Carrot Ginger Bisque

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipeI love soup. Warm, comfy and healing for the soul. Lately, I've been making lots of soups since winter has now arrived here in California after weeks of endless sunshine and 70 degree weather. And, there is nothing better on a soggy, rainy day than a creamy warm soup to warm the heart. Which is what sparked the idea for this soup: Carrot Ginger Bisque. A smooth bisque of carrots and sweet potatoes with mellow notes of coconut milk and a tart ginger kick is perfect for cold days. This soup is simple enough to whip up for a weeknight meal. Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

What You'll Need

7-8 Carrots, peeled and sliced 1 Tomato 1 Medium Sweet Potato. peeled and sliced 1/2 Onion, chopped 4 Garlic cloves, diced 2 tablespoons grated fresh ginger 3 Cups water 1 tablespoon oil 1 teaspoon curry powder 1 cup coconut milk or almond milk

Salt, to taste Garnish: Toasted Coconut Chips Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The blend of these ingredients create a velvety mouthful of flavor. The natural sweetness of the carrots and sweet potato is complemented by the tart kick of ginger and balanced by the coconut milk.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe The only extra tools you'll need is either a blender or an immersion hand blender. When blending hot liquids remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe This soup gets its wonderfully creamy texture from purèed carrots and sweet potatoes rather than heavy cream and butter.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe What's so good about this soup? Not your ubiquitous carrot soup, this dish possesses layers of flavor that complement its healing properties. Carrots and sweet potatoes are rich in vitamin A and beta-carotene, which helps promote vision and support a healthy immune system. They are also a good source of fiber. This soup is simple enough to whip up, making this a wonderfully nutritious beginning to a meal or a perfect lunch.

Carrot Ginger Bisque, carrots, ginger, soup, gluten-free soup, vegan soup, vegan, gluten-free recipe

Carrot Ginger Bisque
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 7-8 Carrots, peeled and sliced
  • 1 Tomato
  • 1 Medium Sweet Potato. peeled and sliced
  • 1/2 Onion, chopped
  • 4 Garlic cloves, diced
  • 2 tablespoons grated fresh ginger
  • 3 Cups water
  • 1 tablespoon oil
  • 1 cup coconut milk or almond milk
  • 1 teaspoon curry powder
  • Salt, to taste
  • Garnish: Toasted Coconut Chips
Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add onions; saute 3 minutes or until tender. Add in the tomato, followed by sweet potato, carrots, ginger, and curry powder; cook 2 minutes. Add water and coconut milk; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.
  2. Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.
Notes
When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

 

Gluten-Free Creme of Cauliflower Soup

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cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

After a few weeks of warm weather, it looks like winter is finally here in California. This chilly weather has me craving soup more than usual. It's no secret that I'm obsessed with soups. And if there is one vegetable that I've been enjoying this winter is Cauliflower--soups, salads, roasted. (I'll have more recipes soon!)

The other day while grocery shopping at Whole Foods, a soup caught my eye--Creme Cauliflower soup. I personally love cauliflower since it is a very non fussy vegetable, I knew I was up for the challenge once I saw that there was wheat listed in the ingredients. I headed home and decided that Cauliflower soup is what I would make for dinner. Perfect for a chilly night in.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Without a recipe, and just a few ingredients I would have to improvise. To my surprise it turned out simply delicious.

What You'll Need

1/2 yellow onion, chopped 3 shallots 6-8 garlic cloves 1 roma tomato 1 (16-ounce) Organic Cauliflower 1/2 cup white wine 1 1/2 cups unsweetened Almond Milk 1/2 teaspoon fine sea salt 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided 1/4 cup finely chopped flat-leaf parsley 1 tablespoon Safflower Oil 3 cups water 1 tablespoon rosemarry 1 teaspoon pepper Garnish: Rosemarry, Parsley leaves, Poppyseeds

I love using Safflower Oil since it's great for cooking in high heat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

This Cauliflower soup is showy enough for your next dinner party but takes less than 50 minutes from emptying the grocery tote bags to steamy sipping. The best part is that this soup has less the calories and fat.

cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe
cauliflower soup, creme of cauliflower, soup, recipe, recipe of the day, vegan, gluten-free, gluten-free recipe

Gluten-Free Creme of Cauliflower Soup

Prep time:

20 mins

Cook time:

30 mins

Total time:

50 mins

Serves:

50

Ingredients

  • 1/2 yellow onion, chopped
  • 3 shallots
  • 6-8 garlic cloves
  • 1 roma tomato
  • 1 (16-ounce) Organic Cauliflower
  • 1/2 cup white wine
  • 1 1/2 cups unsweetened Almond Milk
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon juice and 1 teaspoon zest from 1 lemon, divided
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 tablespoon safflower oil
  • 3 cups water
  • 1 tablespoon rosemary
  • 1 teaspoon pepper
  • Garnish: Rosemary, Parsley leaves, Poppy seeds

Instructions

  1. First, you'll want to cut up the Cauliflower into small pieces and set aside. Next, you'll want to dice up half a medium onion, three shallots, and 6-8 garlic cloves.
  2. In a large tall pot, heat up a tablespoon of safflower oil on a medium heat, cooking the yellow onions, shallots, and garlic, stirring often, until softened and light golden, about 4-5 minutes.
  3. Add in the tomatoes and cook for 1-2 minutes.
  4. Stir in white wine, salt, cauliflower, parsley, rosemary and pepper and bring to a boil.
  5. Add in water and reduce heat to medium-low, cover and simmer until very tender, about 30 minutes. Working carefully, use an immersion blender or traditional blender (allowing steam to escape) to purée soup until very smooth; stir in lemon juice. In a small bowl, combine rosemary, thyme, poppy seeds and lemon zest. Pour soup into soup bowls, top with mixture and serve.

Serving size:

4

3.2.1275

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

egan-and-gluten-free-turkish-red-lentil-soup.jpg

Turkish Red Lentil Soup, also known as Mercimek Çorbasi, is biblical. this classic soup is on nearly every menu in Turkey, and it is so simple, nutritious and delicious. This is one of my favorites here and another quick and easy weeknight meal. Certainly, the Turks would scoff at soup being offered as a meal, and not to mention, gluten-free! (It is generally a starter to the typical feast).

I first fell in love with this soup in 2008, when my Turkish mother-in-law made it for me early on when my husband I first started dating. (It's funny, this soup is also called bride soup is fed to new brides right before their wedding.) I loved it so much I asked her for the recipe, and show me how to make it.

Fast forward a year later (and dozens of bowls of lentil soup)...I found out I was gluten intolerant, and in 2012, I began to follow a plant based diet. I knew I had to recreate this dish--especially since my hungry husband loves this soup. It even taste just as delicious chilled a la gazpacho.

Vegan and Gluten-Free Turkish Red Lentil SoupServes 4-6

What You'll Need

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water

Pul Biber (garnish)

  • 2 tsp dried mint
  • 2 tsp crushed red peppers

What You'll Need To Know In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent. Then add in the garlic and tomatoes to incorporate. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender). Blend for a few minutes with an immersion blender until smooth. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

The original recipe had chicken broth, butter and flour.  Through trial and error, I have found that the zucchini gives it the constancy that the butter and flour would. This soup is a favorite in my household. I make it on a weekly basis for an easy grab meal.

Twist on Tradition: Vegan Gluten-Free Turkish Red Lentil Soup

Cuisine:

Turkish, Soup, Gluten-Free

Ingredients

  • 1 1/2 Cup of Red Lentils, cleaned and rinsed
  • 2 tomatoes, diced
  • 2 zucchini, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 squeezed lemon
  • 4 cups water
  • vegan and Gluten-Free Turkish Red Lentil Soup
  • *Pul Biber (garnish)*
  • 2 tsp dried mint
  • 2 tsp crushed red peppers
  • vegan and Gluten-Free Turkish Red Lentil Soup

Instructions

  1. In a large pot heat the olive oil over a high/medium heat. Toss in the onions sauté the onions until they are translucent.
  2. Then add in the garlic and tomatoes to incorporate.
  3. Next, add in 1/2 cup of water and bring to a boil. Add in the zucchini, carrots and another 1/2 cup of water and bring to a boil.
  4. Add a 1/2 cup of water, the lentils, salt, pepper, and bring to a boil. After it starts to boil again add in another 1/2 cup of water and bring to a boil for a final time.
  5. After it boils turn down the heat to a medium heat and let it simmer for 15-20 minutes (or until the lentils are tender).
  6. Blend for a few minutes with an immersion blender until smooth.
  7. Salt to taste. Serve with a sliver of lemon to squeeze on top. Garnish it with crushed mint and Pul Biber and lemon if you so desire. Enjoy!

3.2.1275

This recipe was originally published on my travel blog, Ramblist.com. Follow @valeriefidan and tag your food photos with #letsregal! Photos taken with iPhone; edited in Camera+ and instagrammed.

6 Ingredient Broccoli Soup

broccoli-soup.jpg

It’s cold, rainy and foggy out. Perfect soup weather.

Last night I was craving Broccoli Soup, a long time favorite. Typically this a heavy, cream based soup which typically requires the use of heavy whipping cream as a base, which lends the creamy texture to the soup as well as its warm, hearty, and balancing flavor, contains as much as an astonishing 800 calories per 8 ounce cup (yikes!).

Of course being a Californian, I was up for the challenge of creating my own adaption. I’m all about the whole California cuisine movement, a style of cuisine marked by an interest in fusion cuisine (integrating disparate cooking styles and ingredients) and in the use of freshly prepared local ingredients.

Typically, low calorie “healthy” versions of this soup require substituting the regular calories for low calorie alternatives. Trading the butter, flour, and milk for alternative thickeners by using several teaspoons of cornstarch added to fat-free evaporated milk to achieve a similar consistency somewhat altering the flavor and can often be improved by adding a chicken bouillon cube to the simmering broth. Not my adaption.

My take on Broccoli soup was achieved in 6 simple ingredients (well 7 if you count the water). This recipe makes 4 servings, totaling to approximately 343 calories the entire recipe and 85.75 calories per serving (I guestemated using Calorie Count). Not bad!

[amd-zlrecipe-recipe:7]

Follow @valeriefidan and tag your awesome food photos with #letsregale! As always, all opinions, as always, are my own. Photos taken with iPhone; edited in Camera+ and instagrammed.