In this episode of Beyond the Plate, I’ll share why soups are a great way to stave off cravings, bolster your immune system, and get the nutrients you need without even thinking about it! Easy is the name of my game. Watch the replay here.
Soups make a great meal for a number of reasons.
- EASY to make!
- Satiating (depends on what’s in it!)
- Bolsters the immune system
- Loaded with nutrients and form makes it much easier to be absorbed into your system
- Comforting during the winter months
- Serves as an antidote during viral season
I’ve got two soups that I always have in my back pocket that I want to share with you.
- Broccoli Zucchini Soup – it’s a warm, comforting option without feeling like you’re going off the rails
- Roasted Chicken Soup (not just for the soul) – when you’re tired, you don’t want to be spending your time in the kitchen. Can you relate? You can get this on the stove and come back to a ready dinner. Now that’s my kind of meal.
Broccoli Zucchini Soup
6 medium washed & unpeeled zucchini
2-3 bags organic broccoli florets or 2-3 cut crowns
1 bag organic shredded broccoli stalks
½ white onion, chopped
3-4 celery stalks, chopped,
2 organic vegetable bouillon cubes
2 low-sodium organic vegetable bouillon cubes
8-12 cups of boiled water
- Wash all vegetables that have not been pre-washed
- Put chopped onion, celery, and broccoli stalks, vegetable bouillon cubes in a soup pot.
- Add water (enough to just cover the vegetables)
- Bring to a boil, reduce heat and cook till onion is glassy.
- Add all the remaining ingredients, bring back to a boil, cover and reduce heat.
- Cook till vegetables are soft
- All to cool slightly.
If you like more salt, add another of the regular organic vegetable bouillon cubes or do 3 regular and 1 low-sodium in the original recipe.
If you want a slightly more sophisticated taste, add 1 bag of frozen artichoke hearts when you add the broccoli florets and zucchini.
Roasted Chicken Soup
1 whole roast chicken
2 quarts chicken bone broth (Pacifica or other)
Celery, a few stalks to taste
1 leek, green part
1-2 large carrots
1 large parsnip
1 bag organic string beans
1 large crookneck squash
large handful of Napa cabbage or bok choy
- Heat oven to 350 F.
- Wash vegetables and peel the carrots and parsnips.
- Cut vegetables to the shape and size you desire.
- Place vegetables in a Dutch oven pot and pour over the broth.
- Remove skin of the chicken and debone it.
- Break the chicken pieces into bit size chunks.
- Put the chicken on top of the vegetables and then put the bones on top of the chicken.
- Cover the pot and put into the oven and bake for about 1 hour or longer.
You can cook the soup on the stove top but it won’t have the same rich taste it develops when it slow bakes in the oven.
Add more broth if too much is evaporating or enjoy as a thick stew-like soup.