Vegan Sweet Potato Chowder

Vegan Sweet Potato Chowder

From the Kitchn website

Serves 6

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium celery stalks, diced
• 2 cloves garlic, minced
• 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups
  vegetable stock

Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute.

Add the stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth, and vegetables to a blender or food processor and purée until smooth. Stir the purée back into the soup and serve immediately.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Easy Chicken and Rice Soup

 From two peas and their pod website

The perfect soup for a cold day or if you have a cold! It also makes a great weeknight meal.

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery ribs, cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock or broth (we use low sodium)
• 1 cup of water
• 1 cup long grain white rice
• 2 cups shredded cooked chicken (can use rotisserie chicken)
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
2. Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
3. Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

*Note-for the shredded chicken you can use rotisserie chicken or leftover chicken and shred it. To cook the chicken for the soup, bring a pot of water on the stove and add two chicken breast, that have been cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. You can also use leftover turkey in this soup recipe. You can use wild rice or brown rice, it will just take a little longer to cook!

Paleo Chicken Tortilla Soup

from:    http://paleomg.com/chicken-tortilla-soup/ 

For your chicken

• 3-4 large boneless, skinless chicken breasts (about 2.5lbs worth)
• 1 tablespoon cumin
• 2 teaspoons cayenne pepper
• 2 teaspoons garlic powder
• salt and pepper, to taste
• 1 tablespoon olive oil

For your soup

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, diced
• 1 jalapeño, finely diced
• 1 (4oz) can diced green chiles
• 1 (14oz) can fire roasted tomatoes
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• salt and pepper, to taste
• 32 oz fluid chicken stock (I used low sodium, no sugar added)
• juice of 2 limes
• chopped cilantro, to garnish
• crushed plantain chips, to garnish
• sliced avocado, to garnish

1. Preheat oven to 375 degrees.
2. Place chicken on a parchment lined baking sheet. Pour on some olive oil and then sprinkle with cumin, cayenne pepper, garlic powder, and salt and pepper.
3. Bake for 20-30 minutes (depending on the thickness of the chicken breasts). Once your chicken is done baking, use two fork to shred the chicken.
4. While your chicken is baking, get your soup ready. Heat 2 tablespoons of olive oil in a large pot over medium-high heat then add your minced garlic.
5. Add onions, red bell pepper, jalapeño pepper, and poblano pepper. Mix around to help coat.
6. Once your onions begin to become translucent, pour in your green chiles and diced fire roasted tomatoes, along with the rest of your spices. Mix together.
7. Then add your shredded chicken and chicken stock to the pot.
8. Simmer on low heat for 30 minutes.
9. When your soup has simmered, add in your lime juice and a bit more salt and pepper.
10. Add your soup to a bowl along with avocado, cilantro, and plantain chips.
11. Stay warm. Being cold is stupid.

Hearty Chicken Vegetable soup

    3-4 chicken breasts, cut in to bite size pieces

    2 tbsp extra virgin olive oil

    1 medium yellow onion, diced

    2 tsp. Mrs Dash seasoning

    6 medium carrots, peeled and diced

    4 stalks celery, diced

    3 cloves garlic, minced

    1 large sweet potato, peeled and diced

    2 cups vegetable or chicken broth

    1 14.5-oz. can diced tomatoes

    1 8 oz. can tomato sauce

    2 tsp Italian seasoning

    Salt and freshly ground pepper, to taste

    2 medium zucchini, chopped

    Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Sauté the chicken and onion with Mrs. Dash seasoning.  Add carrots, celery, and garlic with one teaspoon of salt for 4-5 minutes. Add the diced sweet potatoes and cook for 6-8 minutes.

    Stir in the broth, diced tomatoes with the juices, tomato sauce and Italian seasoning. The broth should cover about half of the saucepan; add more if necessary. Bring to a simmer, cover, and cook on low heat for 35-40 minutes, stirring occasionally. Adjust salt and pepper to taste. Stir in the zucchini and cook for 15 minutes more. Serve hot.

Adapted from http://paleogrubs.com/vegetable-soup-recipe