No soup for you!!

[Moochiecat]

Just kidding....soup for everybody!!! :yes

I've got a yukky sore throat/cough going on and I always want soup when I'm sick, so I made a pot with what I had on hand. You sure don't need much to make a good soup, and I wonder why I don't eat it more often.

This is induction friendly since spinach is pretty much regarded as a salad vegetable in most circles, even though it's listed as a 1 cup veggie.
Use garlic, red pepper flakes, ginger, black pepper and parsley to suit your tastes.

2 cans of chicken broth
Press a garlic clove and throw everything in(you can fish the 'skin' out later or leave it in to be blended)
3 slices of fresh ginger with skin on (fish it out later)
a generous sprinkle of red pepper flakes
a grinding of black pepper
dried parsley
broccoli cut in chunks
1 fresh spinach bunch, washed, no need to chop up.
1/2 cup heavy cream
1 cup grated cheddar cheese

Bring broth, garlic, ginger, pepper flakes, black pepper and dried parsley to a boil. Add in the broccoli and cook till tender. Add spinach leaves and cook till they are soft. Turn the heat off, and carefully use a stick blender (or pour everything into a regular blender) and run it until the soup is as smooth as you like. I like a little bit of texture.
Return to low heat, add in the cream and when soup is quite hot, but not boiling, slowly add in the cheese until melted.

Who else has a good simple soup recipe?!

[Heidi3]

Re: No soup for you!!

This sounds wonderful every food group in here!! thanks!

I've got a yukky sore throat/cough going on and I always want soup when I'm sick, so I made a pot with what I had on hand. You sure don't need much to make a good soup, and I wonder why I don't eat it more often.

This is induction friendly since spinach is pretty much regarded as a salad vegetable in most circles, even though it's listed as a 1 cup veggie.
Use garlic, red pepper flakes, ginger, black pepper and parsley to suit your tastes.

2 cans of chicken broth
Press a garlic clove and throw everything in(you can fish the 'skin' out later or leave it in to be blended)
3 slices of fresh ginger with skin on (fish it out later)
a generous sprinkle of red pepper flakes
a grinding of black pepper
dried parsley
broccoli cut in chunks
1 fresh spinach bunch, washed, no need to chop up.
1/2 cup heavy cream
1 cup grated cheddar cheese

Bring broth, garlic, ginger, pepper flakes, black pepper and dried parsley to a boil. Add in the broccoli and cook till tender. Add spinach leaves and cook till they are soft. Turn the heat off, and carefully use a stick blender (or pour everything into a regular blender) and run it until the soup is as smooth as you like. I like a little bit of texture.
Return to low heat, add in the cream and when soup is quite hot, but not boiling, slowly add in the cheese until melted.

Who else has a good simple soup recipe?![/quote]

[crysnjo]

"Souper" easy broccol-cheese soup:

1 stalk broccoli, chopped (you can peel and use stalk too)
1 can chicken broth
1/4 cup heavy cream
1/2 cup shredded cheddar cheese(I like extra sharp)

Peel broccoli stalks and simmer in broth for 5 mins.
Add rest of broccoli and simmer until tender, about 3-5 mins.
Put broccoli and half of broth in a blender and pulse until pureed.
(or use an stick blender right in the pot)
Return to pot, add cream and cheese and heat until cheese melts.
Doesn't really need salt because the broth is salty enough, but a little shake of black pepper is good.
Hope you all feel better.

[ButtrShots]

This is not my recipe. I got it from another board, but it's delicious.

PUMPKIN AND SAUSAGE SOUP

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1 pound spicy sausage

Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the half and half and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

I used heavy cream instead of the half and half.

[not2late]

Souper-Easy Hot and Sour style soup
(one serving)

1 cup ginger infused chicken broth ( or 1 cup plain chicken broth with 1/2 teaspoon powdered ginger.)
1/2 cup cooked chicken
1/4 cup sliced tofu (optional)
1/2 to 1 cup spinach (or bok choy or thinly sliced chinese cabbage)
1/2 tablespoon chopped green onion
1/2 to 1 teaspoon sesame oil
chili oil to taste
1/2 to 1 teaspoon soy sauce
1 tablespoon 100% psyllium husk (if you want a thicker broth)
other optional ingredients: sliced cooked mushrooms, bean sprouts, bamboo shoots, an egg, etc.

For the ginger infused broth: Combine a quart of chicken broth, a slice of fresh ginger root and a smashed garlic clove in a pot. Bring to boil and simmer for about 15 minutes. Remove from heat and cool. This stuff freezes well.

For the soup:
Bring broth to a boil. Add the spinach (and other vegetables if using), cooked meat and tofu. Bring back to a boil. Add the psyllium husks if you are using them. Boil for 1 minute. Remove from heat. Add the chili oil, sesame oil, soy sauce and chopped green onion. Serve immediately.

This recipe is really an "add what you like" type thing. But the main flavor components are the ginger broth, sesame oil, and chili oil (soy sauce isn't totally necessary but it adds alittle extra flavor).[/b]

[Heidi3]

this sounds great until I got to the metamucil for thickener!!! LOL! ...I myself will draw the line!!!!...I posted a similar one for a cold remedy but added shitake they are great for colds as they are good immune system boosters!!!

1 cup ginger infused chicken broth ( or 1 cup plain chicken broth with 1/2 teaspoon powdered ginger.)
1/2 cup cooked chicken
1/4 cup sliced tofu (optional)
1/2 to 1 cup spinach (or bok choy or thinly sliced chinese cabbage)
1/2 tablespoon chopped green onion
1/2 to 1 teaspoon sesame oil
chili oil to taste
1/2 to 1 teaspoon soy sauce
1 tablespoon 100% psyllium husk (if you want a thicker broth)
other optional ingredients: sliced cooked mushrooms, bean sprouts, bamboo shoots, an egg, etc.

For the ginger infused broth: Combine a quart of chicken broth, a slice of fresh ginger root and a smashed garlic clove in a pot. Bring to boil and simmer for about 15 minutes. Remove from heat and cool. This stuff freezes well.

For the soup:
Bring broth to a boil. Add the spinach (and other vegetables if using), cooked meat and tofu. Bring back to a boil. Add the psyllium husks if you are using them. Boil for 1 minute. Remove from heat. Add the chili oil, sesame oil, soy sauce and chopped green onion. Serve immediately.

This recipe is really an "add what you like" type thing. But the main flavor components are the ginger broth, sesame oil, and chili oil (soy sauce isn't totally necessary but it adds alittle extra flavor).[/b][/quote]

[NulloModo]

That sounds tasty, I made a Hot and sour Soup the other week, but used beef stock instead of chicken, irresponsibly amounts of crushed red pepper, mung bean sprouts, tofu, waterchestnuts, pork, and rehydrated black asian mushrooms.

The secret hint to making it taste like the real stuff though was a pinch of MSG.

[not2late]

this sounds great until I got to the metamucil for thickener!!! LOL! ...I myself will draw the line!!!!...I posted a similar one for a cold remedy but added shitake they are great for colds as they are good immune system boosters!!!

Well, some people like that thick gooey stuff you find in most restaurants. I like it without thickeners. Oh yeah, don't use Metamucil brand or the generic Metamucil because it contains artificial sweeteners. So if you do use psyllium husks make sure it's the 100% no sweeteners/flavors stuff.

I use the chili oil for it's added fat value (and the fact that it has no carbs). Otherwise, this soup would be relatively low fat.

MSG...I try to avoid but that's just me.

But you can add pretty much whatever you want. Sometimes I toss in of shrimp or a couple of the dried shrimp, those "cloud ear" mushrooms, seaweed--depends what I have in my Asian foods cabinet and what I feel like having.