Category Archives: Soup

Meal plan Sep 16-25, 2011

Back to school has kicked my a$$. It’s been BUSY. Lacking a concrete meal plan has not helped. Then yesterday I got the latest issue of Everyday Food from who else but Martha. So I am dedicating the next week and a bit to this issue. I have to say I am pretty excited to try these recipes. I already made the curried cauliflower and it was ok. Sort of bland, but if you don’t like a strong curry, then this may be the dish for you. The kids hated it.

You will notice that I haven’t been including lunches during the summer. But guess who’s baaaack, well sort of next week I will add the lunch menu that I have been working hard on all summer (hah who’s kidding who, pbj anyone?)  At least I don’t have to brown bag them!

All these recipes are from the latest issue of Everday Food, and likely not on the website, so I am not including any links here.  But if I ever to putting together another post about them there you will have them.  I am so pleased with this 10 day plan, that I may repeat it, in which case I will include the links.


Dinner:  Curried cauliflower and chickpea casserole (sort of bland, so how is that the kids hated it?!)

Turkey stuffing casserole  (this was truly awesome, the kids hated it!)

Pineapple beef red curry  (quartering the curry paste made this bland and the kids hated it anyways!)

Chicken barley soup  (cooked the barley separately to avoid it sucking up all the broth, and it still happened, but I liked this one, the kids hated it!)

Three cheese macaroni  (I doubled the pasta but left the sauce as is, and there was MORE than enough sauce, two kids liked it, one hated it!)

Slow cooker pea soup

Braised chicken with squash

Maple Brussels sprouts, sweet potatoes, broccoli, couscous

Green turkey curry with eggplant

lunch:  White bean chili with bacon scallion cornbread
Dinner:  We are going out to “smoke-fest 2011”
lunch:  Chicken enchilada casserole
Dinner:  take out chinease at the great grand parents!


Immune Boosting Chicken Soup

This is a fabulous recipe, especially as we are heading into the cold and flu season, or booger season, as I like to call it.  When everyone’s immune system can use a boost.  There are so many pluses to this recipe, among them are that if you are looking to clear out your fridge this is a great recipe, it has pretty much everything in it.

My kids will eat parts of this soup.  I can’t wait to make it again.  It’s from Chatelaine magazine.

I usually make my own stock, but if you are pressed for time, use store bought, but take a look at the recipe for the stock, you might want to give it a try too!  Honestly try it, it’s worth it!

Immune-Boosting Chicken Soup Recipe
2 tbsp extra-virgin olive oil
2 cups onion, chopped fine
2 inches ginger, chopped fine
2 cups leeks, chopped
2 cups shiitake mushrooms, chopped
2 cups carrots, cut into ¼-inch rounds
2 cups sweet potatoes, diced
1 cup celery, sliced
1/2 tsp grey or pink sea salt
8 cups chicken stock
1/2 cup parsley, freshly chopped
1/2 cup fresh basil, freshly chopped
1 tbsp of each oregano, thyme, and rosemary, chopped* (or 1 tsp dry)
2 bay leaf, whole
4 cups kale, washed and torn
1 cup snow peas or green beans, chopped
4 skinless chicken thighs, chopped into cubes
5 garlic cloves, sliced and divided


  1. Heat oil in a soup pot over medium heat. Add onions, 3 garlic cloves, ginger and leeks. Cook until softened—about 3 minutes.
  2. Add chopped vegetables, chicken, salt, chicken stock and bay leaf. Increase temperature to high, bring to a boil and reduce heat so soup simmers. Cook for approximately 25 minutes until vegetables soften, but aren’t mushy.
  3. Stir the kale, peas, fresh herbs, 2 cloves of fresh finely chopped garlic into the soup. Simmer for another few minutes to blend flavours and soften kale. Adding these ingredients at the end ensures that the veggies are bright green and the garlic is providing maximum immune benefit.

Easy Immune-Building Chicken Stock

This is a very simple stock recipe, and the best part is it use scraps, so it basically costs nothing to make.  You can freeze it like I do, just be sure to label the container, so you don’t sit in front of the freezer three months from now wondering what the mystery substance is.  Using the bones also releases calcium into the stock, so it’s  a win win win.

My suggestion would be to prep the veggies for the soup, take the scraps and make the stock out of them, and then use the stock for the soup, and store the leftovers.

Another tip, if you have a roast chicken carcass, and don’t feel like making stock right then and there, freeze it, and use it in the future, when you do want to make stock.

Whole chicken carcass (leftovers from roast chicken dinner)
12 cups (3 litres) of water
2 cups vegetable scraps- carrot skins, celery leaves, sweet potato peels ect.
Seasoning- parsley and basil stems,
Optional: unrefined sea salt to taste if desired

  1. Put the chicken, vegetable scraps and the water in a large pot and bring to the boil.
  2. Reduce to simmer and stir well. Cover and cook for 20 min.
  3. Remove any large bones or skin and either use to make the soup or cool before storing.

Curried Butternut Squash Soup

I’ve had a butternut squash from my Aunt’s garden sitting on my counter for about two weeks now, and yesterday that squash looked at me and said “Use me today lady, or set me free – I’m eating up your counter space.”  It happened that I had no plans for dinner that evening, so I chopped that sucker up and made a lovely soup.  I’ve never made butternut squash soup before, but it was soooo easy.  I basically just married three traditional soup recipes together and came up with this – it was delicious.  You have to love it when that happens.  Please excuse the photo – I was too hungry and tired to take a photo last night, and today I did not think to take a photo until I was 2/3 of the way finished my bowl – so I snapped a shot of my toddler’s untouched bowl – the plastic tableware is a nice touch isn’t it.

Curried Butternut Squash Soup

  • 2 tablespoon olive oil or butter
  • 2 cloves or garlic, chopped
  • 1 onion, chopped
  • 2 tablespoons curry powder
  • 1 butternut squash, peeled and chopped into cubes (average size – about 2 lbs)
  • 6 cups chicken, vegetable broth or water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 whipping cream
  1. In a dutch oven or stockpot, heat oil and cook garlic and onion until fragrant.
  2. Stir in curry powder and add squash, stirring squash with all ingredients in the pot.  Cook for approximately 1 min.
  3. Add in stock, salt and pepper and bring to a boil.  Reduce heat to a gentle simmer and cook until squash is tender (about 25 min).  Using an immersion blender, puree soup until thick and creamy.  Add whipping cream and heat for another 2 – 5 min.  Add salt and pepper to taste  Serve and enjoy!

Chicken Noodle Soup

I think it’s the cold weather, maybe also the feeling that I may be coming down with something, but I’ve been craving good old chicken noodle soup lately. When I was done with this one, the soup got so thick it basically turned into a stew.   Now I read that Rachel Ray calls this Stoup.   She kind of bugs me, but anyways, here’s my recipe.

Chicken Noodle Soup/Stoup

10 cups turkey or chicken Broth (home made preferred, otherwise low sodium!)
4 chicken breasts cut into bite sized pieces
4 carrots sliced
1 large bok choy sliced
1 small onion diced
2 tbsp butter
1 lbs alphabet pasta
1 cup frozen peas

  1. The stock I was using was frozen, so I melted it on high heat in a Dutch oven, along with the chicken. If your stock  isn’t from last thanksgiving, just heat it, in a large pot.
  2. Meanwhile slice and dice the veggies,
  3. Melt the butter in a pan and sweated the veggies (except for the bok choy, I think it will cook too fast) for about five minutes.
  4. Add the veggies and bok choy to the broth and cook until the chicken is done
  5. Add the pasta and frozen peas, cook for another five minutes and serve.

It’s really that simple you can use any veggies you have on hand, got broccoli toss it in, cauliflower don’t hold back, spinach  you got it!  You get what I mean, clean out the fridge and enjoy some stoup!

Chunky Gazpacho with Grilled Shrimp

This was quick, and I didn’t have 4 hrs to cool as the recipe from Canadian Living called for, but it was cold enough after 1 hr, and tasted great!  I didn’t have extra large shrimp like the recipe called for, but I grilled the normal sized shrimp that I had in my BBQ wok, which I never get to use, so that was great. After all that thing is taking up valuable storage space, so it better get some use!  It was all good.  I should have served something else with this, cause the kids really didn’t go for it, and it was not that substancial on it’s own.  So out came the bread and butter sandwiches!

Chuncky Gazpacho with Grilled Shrimp

2lb tomatoes, (about 6)
1cup diced peeled seeded pepper
1cup diced white onionwhite onions
1sweet red peppersweet red peppers, diced
1clove garliccloves of garlic, chopped
1/4 cup lime juice
3tbsp extra-virgin olive oil
1tbsp red wine vinegar
1/2tsp salt
24 shrimp, peeled and deveined
1/4tsp pepper

  1. Using sharp knife, score X in bottom of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds.  With slotted spoon, transfer each tomato to ice water; let cool completely. Peel off skins.
  2. Halve tomatoes vertically; discard juice and seeds. Dice tomatoes; transfer to large bowl. Stir in cucumber, onion and red pepper.
  3. In blender, blend together chopped garlic, 2 tbsp (25 mL) each of the lime juice and oil, vinegar, half of the salt and 3 cups (750 mL) of the tomato mixture until smooth.
  4. Return blended mixture to bowl with remaining tomato mixture, stirring to combine. Cover and refrigerate for 4 hours.
  5. Meanwhile, in bowl, toss together shrimp, remaining lime juice, oil and salt, and pepper; let stand for 10 minutes.
  6. Place shrimp on greased grill over medium-high heat; close lid and grill, turning once until pink, 5 to 8 minutes. Serve on soup.

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