Category Archives: Soups

Ginger Garlic Broccoli & Mushroom Ramen Soup, Plus Progress Over Perfection

bowl of noodles and vegetables in broth
Healthy, hearty, and delicious!

I’ve been eating a lot of soup lately, as part of my plan to lose the baby weight, and this Ginger Garlic Broccoli & Mushroom Ramen Soup hits the spot! There’s enough carbs, protein, fibre, and broth to keep me full, and lots of deliciously flavoured veggies because…deliciously flavoured veggies!

I actually started with a recipe for ginger garlic bok choy, but subbed in broccoli instead because that’s what I had. I added in mushrooms and a bit of an egg omelette, for a meaty bite. Once I quickly stir-fried the broccoli, pan-fried the mushrooms (and then fried up the omelette in the same frying pan), I spooned it all over the noodles and broth. Et voila, a hearty, healthy meal!

While I used (egad!) prepackaged noodles for the soup, I highly recommend just making up some broth and adding noodles. It’s pretty easy to do and fewer preservatives! But, I believe in progress not perfection, and I’m slowly cutting out almost all preservatives in my kitchen. It’s a trade-off — if I only have 15 minutes to make dinner, do I want to stick a frozen something (that is definitely full of preservatives) into the oven, or do I want a bowl of soup where only the noodles aren’t preservative-free, but the stir-fried vegetable topping is pure healthiness? For me, I’m happy to quickly whip up this easy veggie noodle soup; it only takes 15 minutes to make!

Want to make some too? Let’s!

Ginger Garlic Broccoli & Mushroom Ramen Soup

Ginger Garlic Broccoli & Mushroom Ramen Soup
This healthy, hearty noodle soup whips up in 15 minutes -- faster than take-out!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 package ramen noodles (packet w/ broth)
  • 1 head broccoli
  • 1 egg
  • 2 tsp. vegetable oil
  • 1 tsp. ginger, zested or finely chopped
  • 2 cloves garlic
  • 1/4 tsp. hot pepper flakes
  • 3 tbsp. water
  • 1 tsp. sesame oil

Instructions

  1. Prepare noodles according to package.
  2. Wash and cut florets off head of broccoli, chop garlic, and wash and slice mushrooms.
  3. Heat 1 tsp. oil in a frying or saute pan, and add garlic, hot pepper flakes, and ginger. Fry one minute or until fragrant.
  4. Add in broccoli and water and put a lid on the pan. Cook over medium heat for 10 minutes.
  5. While the broccoli is steam frying, fry the mushrooms in the remaining 1 tsp. of oil.
  6. Set mushrooms aside, and use the same frying pan to fry up the egg (either as a sunny-side up egg or as an omelette -- whichever you prefer).
  7. When broccoli is done, stir in sesame oil and mushrooms.
  8. Split the noodles and broth between two bowls, top with the broccoli and mushroom mixture, and put half of the egg on top.
  9. Enjoy!

Notes

Pro tip: I prefer to zest my ginger as opposed to chopping it finely, as it's soooo much easier. I pre-peel ginger and then freeze it, and zest it straight from the freezer.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 299 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 93mg Sodium: 861mg Carbohydrates: 29g Fiber: 2g Sugar: 1g Protein: 9g

The soup isn’t spicy, as I was also cooking for the spice-adverse DH, but you could easily add in some more hot pepper flakes for a bigger oomph per bite ratio. You could also easily switch out the veggies for other ones. Kale? Swiss chard? Ooh, I think Swiss chard would be really nice in this!

If you make this recipe, let us know which vegetables you used! And, if you’re so inclined, I’d appreciate a share on social media! This blogger has goals! (Very delicious chocolate-chip studded ones.)

Next Post: I’m in a soup kinda mood these days (see above), so I think I’ll share my Knock Your Socks Off Cream of Mushroom Soup recipe! Better than any preservative-laden canned soup you’ll ever have!

No Fail Chicken Noodle Soup: A Great Recipe for Both Beginner Cooks AND Experienced Foodies!

This is some ‘soup-er’ tasty soup!

My very sweet mother-in-law has been staying with us for a few weeks, to spend some time with her new grandbaby. Unfortunately she isn’t in the best health, so I’ve been trying to make nourishing meals that also pique her appetite. One day she really wasn’t feeling well, due to the side effects of the drugs that she is on, so I decided to make some chicken noodle soup. I mean, that’s the ultimate food to feed someone who is ill, right? And that’s why I came up with the recipe for my No Fail Chicken Noodle Soup!

It’s such an easy recipe, that you can make it while caring for a newborn. You can be a beginner cook or an experienced foodie and either way, you’ll love the recipe! Usually I serve soups with different types of quick breads. Case in point, the day I wrote this post I served an Irish Soda Bread with the Lentil and Bean Soup that I made for dinner. But this No Fail Chicken Noodle Soup doesn’t need an addition, since it has such a lovely flavoured broth, combined with shredded pieces of real chicken, chunks of carrots and celery, and delicious egg noodles.

After I served this soup to my mother-in-law, she perked up! She told my husband that it “brought her back”, and indeed she no longer had to lie on the sofa as she had all day, but was able to sit up and interact with the baby. Warm, comforting, nourishing, and easy to make — what else can you ask from a soup?

So, shall we make a batch?

 

No Fail Chicken Noodle Soup

This nutritious soup is full of flavour, and bonus, easy to make!

Servings 8 servings

Ingredients

  • 3 chicken thighs (or equivalent in chicken meat)
  • 2 tbsp. butter
  • 1 c. celery, chopped (I used frozen)
  • 2 c. carrots, chopped into coins (I used frozen)
  • 2 tbsp parsley, dried
  • 3 cubes bouillon
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 1 1/2 c. egg noodles, uncooked
  • salt & pepper to taste

Instructions

  1. In a large stock pot, fry chicken in butter until golden brown on the outside.

  2. Add all other ingredients, except for egg noodles, and bring to a boil. 

  3. Reduce heat, but keep at a low boil, for 30 minutes. 

  4. Remove chicken, shred using two forks, and add back into soup. 

  5. Add noodles, reduce heat to medium low, and boil for 10 more minutes, or until noodles are tender. Serve and enjoy! 

 

The soup freezes well so you can make a large batch, eat some for dinner, and then freeze the rest for another day or the next time you come down with a nasty cold. Or give some away! I mean, who isn’t impressed with homemade chicken noodle soup? I won’t tell anyone how easy it is to make, if you don’t! 🙂

Next Post: I’ve been toying with the idea of making a tofu version of the Lemon Chicken Schnitzel that I grew up with. What do you guys think? Would you be interested in that? Or maybe Tex-Mex Potato Wedges? 

Linking up at The Clever Chicks Blog Hop!

Super-Easy Alphabet Soup

Seriously easy to make, seriously delicious to eat!

This week’s recipe is Super-Easy Alphabet Soup! I made a batch a few days before I went into labour, so you know it had to be easy to make as I was all out of energy at that point. It was so super easy, and also super delicious! Even the DH, who is somewhat souped-out at this point, really enjoyed it. And did I mention that it’s super nutritious too? Basically, it’s all the things. The easiness of making it totally belies how tasty it is. So you totally should make it!

I came up with it after looking at other alphabet soups, and just from knowing how to make a soup. For most soups, you want to make a nice base of sautĂ©ed garlic and onion, and then you add in your other items. So, that’s what I did! It’s fun to experiment in the kitchen!

I put in more alphabet pasta than most alphabet soups call for, but then I like my letters in pasta form. You can put in less, or the same amount. Make it your own! You can also toss leftover veggies in here too; it’s a very forgiving soup. But if you want to make it exactly as I did, here’s the recipe!

Super-Easy Alphabet Soup

This super-easy soup is also super-tasty! You can amp up the veg factor by tossing in leftover veggies, or just make as is. Also freezes well! 

Servings 8 servings

Ingredients

  • 3 carrots
  • 1 onion
  • 2 garlic cloves
  • 1/3 c. white beans soaked overnight, and rinsed
  • 4 c. water
  • 1 cube veggie bouillon
  • 28 oz canned tomatoes
  • 1 can peas
  • 1 can corn
  • 1/2 c. alphabet pasta
  • 1 1/2 tbsp. oil

Instructions

  1. Peel and chop the carrots into coins. Chop the onion, and mince the garlic. 

  2. Saute the carrots, onion, and garlic in the oil until the onion is translucent and golden.

  3. Add the water, bouillon cube, and (rinsed) soaked beans. Bring to a boil and boil for 15 minutes. 

  4. Add in canned tomatoes (roughly chopped), peas, and corn. 

  5. Cook on medium heat until beans are done. When beans are almost soft, add in pasta and cook until beans are totally done, and pasta is soft. 

I have to say, I made the recipe a teensy tiny bit differently — I cooked the whole soup, but left out the pasta. Then, I turned off the heat, added the pasta, and left to run errands for a few hours. When I came home, soup was done! In other words, it really is a forgiving soup. It’s sort of like a minestrone, but with alphabet pasta. And that’s just plain fun, yes?

The soup stays well, and leftovers the next day are yummy. The pasta was fine and didn’t dissolve or over-absorb liquid. It really was an easy and delish soup to make. Highly recommend!

Next Post: I’m thinking Apple Pie with Shortbread Crumble. Sounds yum, yes?

5-Minute Easy Cheesy Broccoli Baked Potato Soup and a New-Found Love of Frozen Peas. Plus a Special Announcement!

Cheesy Broccoli and Baked Potato Soup
Basically a cheese sauce and broccoli topped baked potato, but in soup form. Yum!

I’m sure that you’ve noticed that I haven’t posted a new recipe in a few weeks, right? Well, that’s because I…gave birth! To the most perfect little girl the DH and I could ever have imagined! At 7 lbs and 4 oz (ish. I’m too tired to properly calculate the conversion from kg to lbs), with a head full of hair and (so far) blue eyes, she’s keeping us on our toes! But, we still need to eat. So, I pulled out some of the Easy Cheesy Broccoli Baked Potato Soup that I made during the last week of pregnancy. So easy. So cheesy. Basically a broccoli and cheese topped baked potato, but in soup form. And ready in 5 minutes. Are you hungry yet?

You use baked potatoes in this recipe (which I nuked in the microwave because I don’t have time to wait for them to cook in the oven. My beloved newborn is a time suck!)  as well as cheese sauce and cooked broccoli (I defrosted from frozen) and toss it together with a couple of other items, then blend it all, and voila, dinner (or lunch!) is served! Easy, yes?

The reason that I say it only takes 5 minutes to make, if that I assume you have a batch of leftover homemade cheese sauce lying around your kitchen. If not, just whip up one from my recipe here (or dump in cheez whiz or something. Sometimes eating something not super-healthy is better than eating nothing. Like when you have a newborn). Homemade cheese sauce is really easy to make though. It’s basically a roux with cheese and extra milk. Like I said, check out my recipe here.

Now, let’s get this soup train on the road!

Easy Cheesy Broccoli Baked Potato Soup

Easy Cheesy Broccoli Baked Potato Soup
Leftovers transform into a hearty soup with this dish, perfect for lunch, dinner, or freezer!

Ingredients

  • 2 potatoes, large
  • 2 c. cheese sauce (homemade is best)
  • 1 1/4 c. broccoli, cooked
  • 2 c. chicken boullion (vegetarian)
  • pepper, to taste
  • cheddar cheese, grated optional, as topping

Instructions

1.     Bake (washed) potatoes in microwave.

2.     While potatoes are baking, place all remaining ingredients in a large soup pot and simmer.

3.     Once potatoes are baked, add to soup pot, skins and all.

4.     Using an immersion blender, blend to desired consistency.

5.     Serve with a sprinkle of grated cheese on top!

Nutrition Information:

Yield:

4

Serving Size:

1 1/2 c.

Amount Per Serving: Calories: 555 Total Fat: 28g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 107mg Sodium: 1292mg Carbohydrates: 44g Fiber: 6g Sugar: 3g Protein: 31g

Oh, and I nearly forgot to tell you about my newfound love of frozen peas! Well, I’m sure any new mom would be happy to tell you how useful they are. For sitting on. Just keeping it real, folks! (Seriously though? LOVING the frozen peas! Not too tmi, I hope?)

And on that note, I’m off to check on my daughter (eeeek! I have a daughter!) and hopefully grab a nap. Laters, all!

Next Post: I have a recipe for Alphabet Soup that can be tossed together easily, is hearty, and even got the nod of approval from the soup-tired DH! When will I post it? Well, take that up with Little Miss Poopy-pants. She now runs the roost around here.

Broccoli Cheddar Soup and How to Live Forever

Soup-a-licious!

I love cooking, partially for the creative aspect of it, and partially because it’s delicious (actually, that IS most of the reason!), but also because I can control the nutritional profile.  I try to avoid preservatives, so I’m big on homemade food, and often, homemade food is more nutritious than any bought in a super-market or a restaurant. So it shouldn’t come as any surprise that I took a restaurant favourite, Broccoli Cheddar Soup, and found a way to amp up the nutrition, without losing any of the flavour. This hearty soup is great to serve on a cold evening, with some homemade bread, or to pack for lunch with a crunchy apple. Yummy AND healthy? Bring it on!

Oh, and the title? About how to live forever? Totes click bait. But kind of also true, because broccoli is suuuuuuuper-high in antioxidants, and anti-oxidants fight the free radicals that cause aging damage. Wait, is this a beauty blog? No. So enough with the anti-aging (although up with the healthy!) and let’s get on with the cooking!

This Broccoli Cheddar Soup is low fat, as we use milk instead of the usual cream. But, it’s still thick and creamy! How? The secret ingredient is dehydrated broccoli, which we use in addition to the usual fresh (or frozen) broccoli; that’s how we double the nutrition and increase the flavour, without losing any taste. I used my own dehydrated broccoli, but you could probably just replace it with greens powder if you aren’t able to find or make any; nobody will know, and you’ll all be healthier for it!

So, shall we get soup-ifying?

Broccoli Cheddar Soup

(adapted from the Food Network’s recipe for similar soup)

  • 6 tablespoons butter
  • 1/4 c. flour
  • 2 c. milk
  • 3 c. vegetable bouillon
  • 2 bay leaves
  • 1/4 tsp. ground nutmeg
  • salt and pepper to taste
  • 2 c. broccoli
  • 3/4 c. dehydrated broccoli (or greens powder)
  • 1 carrot, cut into chunks
  • 1 1/2 c. cheddar cheese, grated

First, we make the roux: melt the butter in a soup pot, and stir in the flour. Cook for two minutes. Whisk in milk. Fair warning, it will get lumpy, but just keep whisking and it will smooth out. Then stir in bouillon. Add bay leaves, nutmeg, salt and pepper (I leave out the salt, personally, but I prefer lower salt soups). Then add in broccoli, carrot, and dehydrated broccoli. Let it cook over medium heat for about 20 minutes, or until the broccoli can be easily pierced with a fork. Use an immersion blender to blend soup until it is the desired thickness that you like. Take soup off the burner and let it cool for 10 minutes. Then stir in cheddar cheese. (Letting the soup cool a bit before stirring in the cheese means the cheese won’t get all lumpy. Win!)

So. Cheese? In broccoli soup form? Yas! In other words, make this soup, and let me know what you think!

Next Post: Hmm. Good question. I’ve been craving carbs lately, so maybe something baked and carbalicious. Mmm…baked goods. So yum!