Egg Drop Soup | Whole30

I've been on the hunt to make something light to eat lately. I believe I've come down with a not-so-serious stomach bug that has been causing my stomach trouble. Egg drop soup comes together in minutes, it's tasty yet very subtle on flavors and perfect for times like these when your stomach can't handle much more. Not to forget that this recipe is totally Whole30 oriented. Don't worry this soup can be way more than just something light but there's endless possibilities  Add spinach or some other vegetables or if you want it a little heavier put some noodles in it. Quick and easy. Perfect for a cold winter day! 

Ingredients:
1 tablespoon coconut oil
2 tablespoons almond flour
1/2 teaspoon paprika
1 tablespoon celery leaves, chopped

2 cups Bella mushrooms or shiitake 

1 bunch green onion, chopped

4 cups chicken broth

4 cups water

4 eggs

1 tablespoon soy sauce

1 teaspoon caraway seeds

salt & pepper to taste

Directions: 

1// Start out by making a roux. Add coconut oil and let it melt completely on medium heat. Slowly add almond flour and whisk as you go. This will insure that the flour doesn't burn. Allow the roux to cook until slightly browned. Add paprika and stir. 

2// Start to add in the chicken broth. Slowly. Whisk thoroughly making sure that the flour does not get chunky. Next add in mushrooms, celery leaves and green onion. Pour in water. Put a lid on it and let the soup come to a boil. Once the mushrooms are cooked add in soy sauce and caraway seed. If you have caraway seed powder you can use that if you don't like the seeds in your soup. I love them! 

3// Take the four eggs and beat them in a separate bowl. At this point make sure that the soup is not boiling, otherwise the egg with completely turn to mush in the soup. Using a wooden spoon stir the soup creating a whirlpool. Pour in the eggs while still stirring. Depending on the speed at which you stir will determine the consistence of your eggs inside of the soup. If you want the eggs to be thicker then don't stir the soup at all. Otherwise in order to get the threads of egg stir in one directions and then to the other direction. Let the egg set and cook and your are done!

Remember when I said you can put some noodles in it to add a little something. These are a great addition! Trader Joe's has some really yummy mini chicken & cilantro wontons. They warm up nicely in the hot soup. It was a perfect addition to the soup and enticed my husband to eat it!

on roasted red pepper and cauliflower soup with goat cheese...

I made this soup up last night. It's super quick and easy yet the flavor is phenomenal. The goat cheese that I crumbled on top really infused everything together. It's some of those soups that you can eat and don't feel super full and bloated but more satisfied with leaves you feeling happy and healthy. Try it out for something quick during the week!

Ingredients:
4 red bell peppers
2 tablespoon olive oil
2 whole tomatoes
1 small head of cauliflower
2 cloves garlic, minced
1 onion, chopped
4 cups chicken broth
1 teaspoon sweet paprika
crumbled goat cheese for garnish

Directions:
1// Cut up red bell peppers, cauliflower and tomato and spread onto a baking seat. Drizzle 1 tablespoon olive oil onto vegetables. Bake at 375 for 20 minutes or until the vegetables are tender.
2// In a pot, heat 1 tablespoon of olive oil and add chopped onion. Cook until onion is opaque. Next add all the veggies along with chicken broth, minced garlic and sweet paprika. Let everything cook together for about 15 minutes until it all boils together.
3// Turn heat off. Use a hand blender and puree soup to your desired consistency. Add salt and pepper to taste (tip:goat cheese is pretty salty already so do not over load soup with salt).
4// Garnish with some crumbled goat cheese and if you're like me and like a little extra zing! a few shakes of hot sauce really seal the deal.

Enjoy!

on mexican chicken soup...

I made this Mexican Chicken Soup the other day when it was still a little cooler out. Soon soup is going to be something we look forward to eating in the Fall but I had to sneak it in and quick. My husband is not a soup fan and when I told him this soup was on our weekly meal plan, well let's just say he wasn't enthused. But alas, in the end he was praising how good this soup was and I quote I don't know what you put in here but I can't stop eating it! 

Even though this is a light soup it will totally heat things up!

Ingredients: 

4 cups chicken broth 

1 can red kidney beans

2 tablespoon olive oil

1 onion

4 clove garlic

2 chicken breasts, cut into strips

2 tablespoons chipotle chilies in adobe sauce, finely chopped 

1/2 cup cilantro, chopped

1 lime, juiced

salt & pepper to taste

1 tablespoon ground cumin 

1/2 teaspoon chili powder 

1 avocado, sliced

shredded cheddar on top

Directions: 
1// In a large pot heat olive oil. Add onion and garlic. On medium heat cook onion & garlic until it browns and then add chicken breast strips. Saute everything until meat is cooked through. Add chipotle chilies in adobe sauce, cumin and chili powder, stir for 2 minutes. 
2// Add red kidney beans & chicken broth . Cover pot and let it simmer for about 15 minutes. 
3// Add cilantro, juice of one lime and salt & pepper and all the flavors cook for another 10 minutes. 
4// Divide soup into bowls and top with sliced avocado & shredded cheddar. 

Enjoy!

on cauliflower soup with herb dumplings...

This soup turned out incredible. I really can't say much more because honestly it's just something you have to make and see for yourself! 

Ingredients: serves 6 
Cauliflower Soup

1 head cauliflower
1 small onion, chopped
1 cup white potatoes, chopped
1 carrot, chopped
3 cloves garlic, minced
salt & pepper to taste
1 teaspoon caraway seed
2 bay leaves 
4 cups of chicken broth 

Directions: 
Start out with the vegetable broth in a large pot with the cauliflower florets, potatoes, carrot, garlic, onion and the bay leaves. Cook for about 20 minutes on medium heat until the veggies are tender. Season with salt and pepper and the caraway seeds. All you need are the dumplings and you're set! Instructions below. 

Ingredients:
Herb Dumplings

1/2 cup milk
1 1/2 cup Bisquick
1/2 teaspoon fresh sage
1/2 teaspoon fresh rosemary

Directions:
Mix all the ingredients together. Should create a paste. Drop a spoon full of the dough into the simmering soup. With the lid on the pot dumplings will cook on their own! 
Note: I recommend separate dumplings from the soup when you are putting leftovers away (if you have any!) otherwise the dumpling will just soak up all the soup and turn to mush. 

Enjoy. 
xoxo

on oven roasted tomato soup...

Nothing like a hot bowl of tomato soup with a side of grilled cheese on a cold winter night. It's getting pretty cold around here and just the other day I knew from the moment I woke up that dinner was going to be some Oven Roasted Tomato Soup. 

When growing up tomato soup and grilled cheese was something I always made my dad and I after a day of being outside in the cold. Back then the good 'ol Campell's was our go to soup and don't get me wrong there's nothing like the classics but nowadays my stomach can't handle that stuff. 

This recipe is delicious and wholesome!

Ingredients:

1 pound of roma or vine tomatoes 

2 tablespoon olive oil

salt & pepper

1 onion

3 cloves garlic

2 cups chicken broth 

fresh basil 

1 tablespoon heavy cream 

Directions:
1// Slice tomatoes and coat them with olive oil, salt and pepper. Place them on a baking sheet, in the oven on 400 for about 30 minutes.
2// Meanwhile in a pot sauté onion & garlic. Once they are opaque add the chicken broth, tomatoes and basil. Boil until and then simmer for about 20 minutes.
3// Pour the soup into a blender or use a hand blender and puree.
4// Cook up some gooey grilled cheese and bam. Warm your belly good!

xoxo.

on sweet potato kale soup...

I'm sure you all already know that Hurricane Sandy is creeping up on us here on the East coast. Well, I was up at my usual time starting on my long to do list earlier. I cleaned, cooked and baked plus showered and folded laundry all before noon. Who knew a Hurricane named Sandy could motivate me so well! But it did and now I've got a clean house and some really yummy things to look forward to eating. Win win. This will be a perfect soup for ya'll who are going to be stuck at home tomorrow to make due this Frankenstorm we have coming or really for any cold Fall/Winter night. I'm just glad I whipped up a nice sized pot of this hearty & healthy Sweet Potato Kale Soup just in case the power goes out! Hey, why wait until tomorrow, go on and make a pot of it tonight. Play it safe. This was inspired by my step-mom (who is in Hawaii with my dad by the way!) who made something similar while I was out in Seattle. Enjoy!

Ingredients: 

1 cup of kale

1 tablespoon olive oil

1/2 onion

2 cloves garlic

1 cup lentils 

2 sweet potato

1/2 pound Italian sausage 

1 (48oz) can chicken or vegetable stock 

2 tablespoons Italian dressing mix

salt & pepper

First, dice onions and chop sweet potatoes into cubes. 

Heat olive oil and saute onion. Meanwhile, cut open the casing on the sausage and add the meat into the pot along with the onion. Break up the sausage with your spoon or if you're like me then use an old school mash potato masher to separate the meat. What! It saves so much time!

Mince garlic and add Italian seasoning and give it a good stir. Then simply add the rest of the ingredients. In goes the stock, kale, sweet potato and lentils.

Combine ingredients together and then cover the pot. Let everything simmer on low for about 30 minutes or until the lentils and veggies are tender. Add salt and pepper to taste and then you're ready to serve!

I just adore kale especially in soup. It's just so yummy. The best part is that it's such a wholesome meal and so full of super-foods that it's no wonder I can't get enough of it. And for those of you that are on special diets, I bet you can totally eat this soup. I know because my step-mom is on an extreme diet where she can't have any grains or gluten and this is one of her first recipes that she tired after starting said diet. High five to that. Okay, enough, get in your kitchen. Now.

xoxo.

on mushroom bisque...

'Tis the time for soups! I love soup. I can eat just soup and a thick slice of crusty bread and call it a night. My husband on the other hand isn't much of a soup lover so it's my job to create and cook up soups that will charm his taste buds. Mushroom Bisque does the trick. This quick and easy bisque with a healthy twist to it makes dinner a breeze. Amen to that!

Ingredients:

1 pound mushrooms (I used bella & button mushrooms)

salt and pepper 

1 can cream of potato soup

1/2 cup chopped leeks, a mix of both the white & green parts

2 tablespoon butter

2 cloves of garlic, minced

1 sprig of fresh rosemary or 1 tsp dried rosemary 

1 cup milk 

2 cups water

1- 7oz Greek yogurt (I used Fage) 

1 teaspoon Dijon mustard 

1 teaspoon lemon juice 

Spread the mushrooms on a baking sheet and bake them in the oven on 400 for about 15 minutes. This way your mushrooms cook but don't necessarily release all their juices like they would when sautéing. Instead they go into the soup yummy flavors and all! Winning.

Meanwhile, melt the better and saute the leeks in a large pot. Saute them until soft and then add fresh rosemary and garlic.

Stir for about a minute and then add the cream of potato canned soup, water, Dijon mustard, lemon juice, milk, Greek yogurt and mushrooms (leave some to garish!). Let soup simmer for about 10 minutes and then cut the heat off.

Next use a hand blender to puree the soup. If you don't have a hand blender, well, get one! Just kidding. Actually no I'm not but I guess you can use your regular blender and puree soup in batches.

Add some mushrooms and rosemary to garnish with a pinch of cayenne to give it a spice and va-va-voom you're set to eat a healthy creamy soup on a cold Fall day. Enjoy!

xoxo.

on hungarian pea soup...

I'm Hungarian. Growing up all I mainly ate was Hungarian food! Since I live far far away from home and far away from my father who is an awesome cook I always get the craving for some of my favorite Hungarian foods. This being one of them-- Pea Soup or as us Hungarians call it Zoldborsoleves. It's really super easy to put together and yet the end result is amazingly delicious. On days like today when it's all rainy and gloomy soup is number one on my list. Soup is huge for Hungarians. We will eat it as a main dish with bread. Most of our soups are hardy and with the bread you really don't need anything else! This is one of the lighter soups that I like to make and because my husband isn't a huge fan of soups I usually make something else to eat after a bowl of this soup. But me, I'm happy with a cup of this yummy Garden Pea Soup and a crusty slice of bread. Yes sir!

Ingredients: 

1 1/2 lbs peas (frozen or fresh, I used frozen) 
3 carrots, chopped
1 parsnip, chopping
2 tablespoons butter (not photographed) 
5 tablespoons flour
1/2 teaspoon ground sweet paprika
5 1/2 cups water
a bunch of parsley, chopped
salt & pepper to taste 
dumpling noodles (recipe for this will be at the bottom) 

Melt the butter in a pot. Excuse the chipped nail polish. It's on my todo list!

While the butter is melting chop up the carrots and parsnip. I like to chop mine in circles. I always find it fascinating how everyone chops their veggies different ways. I guess it's whatever way we grow up with! Once the butter is melted add peas, carrots and parsnip to the pot and cover it with a lid. You want the peas and veggies to cook in their own juices, steam and become slightly tender on low heat.

Next add the 5 tablespoons of flour and stir continuously until the flour cooks and turns light brown. Make sure the heat is low so that you do not burn the flour! Remove from heat and add the paprika. Then go ahead and add 5 1/2 cups of water. Turn the heat back to medium and let the soup simmer for about 10 minutes.

Add the chopped parsley and season with salt & pepper to your liking and this soup is basically all set except one step...DUMPLINGS! The best part about this Hungarian soup is the cute little dumpling noodles. They were my favorite ever when I was a child...who are we kidding, they still are! Follow the recipe below to add these to your pea soup.

Dumpling soup garnish:
1 egg
1/4 cup water
pinch of salt
1 1/2 cup flour 

Combine the ingredients in a mixing bowl and make sure that you mix it well. It should almost look like pancake mix but a little bit thicker.

 If you don't have a handy dandy noodle strainer like this one well, I feel bad for you! My dad got this for me before I moved. You're starting your life daughter, here's your noodle strainer (in a serious Hungarian ascent). That's how that went down. Awkward at the time but now I know he was just looking out for me. All you do is pour the dumpling dough into the opening and move it side to side making the dough come through the holes and plop into the hot soup! Cool huh? Best invention ever.

Cook the noodles for about five minutes, these guys cook fast and then you are all set! Your Zoldborsoleves, I mean Pea Soup is all ready to eat.

Oh! And I almost totally forgot, a swirl of sour cream is heavenly. Don't give me the side-eye...try it and you will thank me. Enjoy :) 

xoxo.