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Soups

SPICY CHICKEN TORTILLA SOUP

CURRIED PUMPKIN SOUP

FRENCH ONION SOUP

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    SPICY CHICKEN TORTILLA SOUP

    Ingredients:

    – 1 large white onion
    – 2 jalepenos (more if you want to use them for toppings)
    – 6 cloves of minced garlic
    – 2 tbs olive oil
    – 1 tbs chili powder
    – 1 tsp paprika
    – 1 1/2 tsp cumin
    – 1/2 tsp sea salt
    ​- 2 bay leaves
    – 1 large can crushed tomatoes
    – 1 can black beans

     

    – 1 can corn
    – 1 qt chicken broth
    – chicken breasts
    – 1 tsp chili powder
    – 1 tbs garlic powder
    – 1/2 tsp paprika
    – 2 tbs grape-seed oil or other high heat neutral oil
    – 8 corn tortillas cut intro strips
    – 1 avocado
    – cilantro
    – lime juice

    Instructions:

    1. Mince the onion, jalapeño (remove the seeds if you want it less spicy), and garlic. Add the olive oil to a large stockpot and heat to medium.
    2. Add the chopped up vegetables to the oil along with the chili powder, paprika, cumin, and sea salt.
    3. Cook for about 5 min till they start to simmer and cook down.
    4. Add the crushed tomatoes, beans, corn, chicken broth, and bay leaves. Let simmer while you cook the chicken breast.
    5. Mix the chili powder, garlic powder, and paprika into a seasoning blend and rub into the chicken breasts.
    6. Add the grapeseed oil to a cast iron or stainless steel pan and turn to medium high heat (like a 7 if your stove has numbers).
    7. Add your chicken and put a grill press on top, cook for 7 minutes without touching it, then flip and cook for 5 min on the other side. If it’s a bigger chicken breast it may take longer.
    8. Shred the chicken. To easily shred the chicken use a hand mixer.
    9. Add the shredded chicken to the soup and remove the bay leaves. Give it a stir and serve with the chopped tortillas, minced cilantro, avocado, and lime juice.

    CURRIED PUMPKIN SOUP

    Ingredients:

    • 1 pie pumpkin
    • 2 bulbs of garlic
    • 3 sprigs of thyme
    • 2 sprigs of rosemary
    • 1 tsp turmeric
    • generous pinch of sea salt
    • pinch of red pepper flakes
    • 2 tbs olive oil
    • 1 white or yellow onion
    • 1 can of coconut milk
    • 1 quart of chicken or vegetable broth
    • 1 1/2 tbs curry powder
    • 1 tbs grated ginger
    • pinch of cinnamon
    • 1 tsp turmeric

    Instructions:

    1. Lay a piece of parchment paper on a large baking sheet and preheat the oven to 400
    2. cut the top and bottom off of your pumpkin. Cut it in half and scrape out the seeds and goop using a spoon, you can keep these and make homemade roasted pumpkin seeds if you want!
    3. Slice your pumpkin halves into about 1 inch thick slices and lay them out on the baking sheet
    4. Chop your onion into about 8 big chunks and cut the tops off of your garlic heads. 
    5. Lay the onion and garlic on the baking sheet with the pumpkin. You want to make sure everything has space so it roasts, if the tray is crowded it will steam and have a less rich flavor.
    6. Drizzle the vegetables in the olive oil and sprinkle 1tsp turmeric, the sea salt, and red pepper flakes over everything. Place the garlic cut side down so it doesn’t burn.
    7. Using your hands rub the seasonings and olive oil all over the vegetables. Add the thyme and rosemary to the tray and bake at 400 for about 40 min flipping things halfway through.
    8. Add the coconut milk and broth to a pot and bring to a simmer. I used my beautiful pumpkin cast iron coquette for this recipe. I put a picture of her below but I cannot recommend it enough. It’s $229 and the quality is exceptional. Here is the link if you want to buy, I think it’s the perfect holiday pot,
    9. Pull your roasted vegetables out of the oven and let them cool for about 5 min. 
    10. Squeeze your garlic out into the soup. Add the onions and pull the skins off the pumpkin slices and add the roasted pumpkin meat.
    11. Add the curry, remaining turmeric, and ginger.
    12. Using an immersion blender or regular blender blend until creamy and smooth.
    13. Let the soup continue to cook at a simmer until it’s your desired thickness. Top with a bit of coconut cream and pumpkin seeds if you want and enjoy!

    FRENCH ONION SOUP

    Ingredients:

    • 10 white or yellow onions
    • 1/2 lb good butter like Kerrygold
    • generous pinch of sea salt
    • 1/4 cup white wine
    • 1/4 cup red wine
    • 1 qt beef stock
    • 1 bay leaf
    • fresh cracked black pepper
    • a few sprigs of fresh thyme
    • minced parsley and chives to top
    • a baguette ( my favorite gf baguette is Against the Grain)
    • 1 cup shredder Parmesan
    • 1 cup shredded gruyere

    Instructions:

    1. Slice all of your onions into about 1/4 inch thick slices
    2. Add your butter to a large enameled cast iron pot, this is the one I use. It’s from Staub and I love it. It’s important you use a cast iron or enameled cast iron otherwise the onions won’t caramelize as well. If you use a non-stick pan it will still work it’ll just take significantly longer and won’t give the same effect.
    3. Once the butter is melted add your onions to the butter with a pinch of salt and mix around using a pair of tonges so the butter evenly covers the onions.
    4. Let cook on low uncovered for about 2 hours stirring approximately every ten minutes so they get evenly browned. They will reduce significantly so even if your pot is full to the top with onions do not worry. The last 10-20 min of this process is the most important, you basically want the onions as dark as you can get them without burning them. This is what gives the soup it’s rich flavor.
    5. One the onions are brown add your wines and increase the heat to medium. Simmer the onions with the wine till most of the alcohol is cooked off. I would not recommend substituting or removing the alcohol but if it’s super necessary for your dietary requirements it’s fine.
    6. Add your beef broth, pepper, thyme, and bay leaves and simmer for about 30 min.
    7. Slice your baguette into about half inch thick slices.
    8. Spoon your soup into bowls about 2/3 full. Top with your baguette slices and shredded cheese.
    9. Broil for about 3-4 min until the cheese is bubbling and brown. Top with chives and minced parsley and enjoy! This recipe is also phenomenal with a steak sandwich.