Hydration Hero

Chicken soup serves as a deliciously effective way to stay hydrated when you’re feeling under the weather. Its liquid base helps replenish fluids lost during illness, which can also help alleviate congestion.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Sophie Zalokar‎‏ (@‏‎sophiezalokar‎‏)‎‏

Nutrient Rich

Packed with chicken, vegetables, and sometimes noodles or rice, chicken soup delivers a fine dose of essential nutrients. From vitamins and minerals to protein, it bolsters your immune system to help your body fight the good fight.

Comfort in a Bowl

Few things offer the same level of comfort as a steaming bowl of chicken soup when you’re feeling sick. Its warmth soothes a sore throat, while the familiar flavors provide a sense of well-being during times of illness.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Marie Mia Rundlöf‎‏ (@‏‎miarundloflchf‎‏)‎‏

Anti-Inflammatory

Research suggests that components found in chicken soup, such as chicken bones and vegetables, possess anti-inflammatory properties which can help reduce inflammation in the body.

Gentle on the Stomach

When your appetite is diminished and your stomach is sensitive due to illness, chicken soup steps in as a gentle yet nourishing option. Its easy-to-digest nature makes it ideal for those with upset stomachs or reduced appetites.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Mary Smith‎‏ (@‏‎maryswholelife‎‏)‎‏

The post 5 Reasons Chicken Soup is the Ultimate Cold Remedy appeared first on falafelandcaviar.com.

Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano
• Ground black pepper salt to taste
• 1/2 cup white rice
• 1 medium onion
• 1 tablespoon and 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 2 carrots
• 2 cans roasted and diced tomatoes
• 2 teaspoons paprika
• 2 chopped parsley leaves
• 6 cloves garlic
• 6 cups chopped cabbage
• 4 cups beef broth

View this post on Instagram

A post shared by Rena | Healthy Fitness Meals (@healthyfitnessmeals)

Instructions:

1. Heat oil in a large pot over medium heat. Pour beef, carrots, and onions into the pot and season with salt and pepper. Cook for about eight minutes, until vegetables are tender, and make sure to break up the beef constantly while cooking.
2. Add garlic to the mix and cook for another minute. Throw in 1 cup of water along with cabbage, beef broth, Worcestershire sauce, brown sugar, rice, paprika, and oregano. Season with salt and sugar.
3. Bring the mixture to a boil and then reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, until the rice and vegetables are tender. Add parsley to the mix.
4. Top up with more parsley before pouring the soup into bowls and serving.

View this post on Instagram

A post shared by Ashley Fehr | The Recipe Rebel (@thereciperebel)

The post Try This Nourishing and Wholesome Cabbage Roll Soup appeared first on falafelandcaviar.com.

French onion soup is full of rich flavors and textures and is like comfort in a bowl. Serve it with a piece of toasted baguette topped with melted cheese and you have yourself a French classic. 

Ingredients:

• 1 garlic clove
• 1 bay leaf
• 2 thyme sprigs
• 6 cups beef stock
• 4 medium onions, sliced
• 6 tablespoons grapeseed oil
• ¼ cup unsalted butter
• ¼ cup dry sherry
• 2 teaspoons Worcestershire sauce
• 1 baguette 
• Emmental or Gruyère cheese, grated

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

Instructions:

1. Tie half the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine and set aside.
2. Coat the bottom of a heavy-bottomed saucepan with the grapeseed oil and add in the sliced onions, being sure to separate all the pieces. Cook over high heat for about 10 minutes, stirring occasionally so the onions do not burn. Reduce the heat to medium, and caramelize gradually for about 1 hour.
3. When the onions have caramelized to a golden brown, add the butter and season with salt. Deglaze the pan with sherry. Add in the beef stock and the sachet of aromatics, and simmer for 20 to 30 minutes. Remove the sachet, and stir in the Worcestershire sauce.
4. Toast 1-inch slices of baguette in a 350°F oven for 5 minutes. Then, top with cheese and place back in the oven for another 5 minutes, until melted. 

The post This Caramelized Onion Soup is a French Classic appeared first on falafelandcaviar.com.

Broccoli and Carrot

We’ll start our short list of creamy soups with one that’s specific for those who are lactose-intolerant. Based on broccoli and carrots alone, all you really need is an immersion blender and you’ll be cooking your way to soup heaven.

View this post on Instagram

A post shared by food explore (@thefoodnbrew)

Cream of Broccoli and Cheddar

Here’s where we get to the nitty gritty of it all. This is one of the most delicious soups you can try—a creamy broccoli and cheddar concoction that should honestly be illegal, it’s so tasty. Have some with a slice of garlic bread and you’ve got yourself a delicious meal.

View this post on Instagram

A post shared by Aubrey | SoCal Vegan | Fitness & Nutrition Coach (@plantpowerhippie)

Cream of Wild Mushroom and Brie Cheese

And finally, this is one of the tastiest creamy soups you can try: a cream of wild mushroom and brie cheese mixture. If you think it sounds unreal, just imagine how it tastes. You can make it yourself but if you’re looking to have it made for you, California Pizza Kitchen offers an excellent version of it on their menu.

View this post on Instagram

A post shared by Meal Prepping (@mealprepgram)

The post 3 Creamy Soup Ideas That Are Delicious appeared first on falafelandcaviar.com.

Ingredients:

For the Meatballs:

• 1 egg, beaten
• 1/2 cup rice
• 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1/2 lb chorizo sausage, casing removed
• 1/4 teaspoon pepper
• 1/2 minced carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro leaf

For the Albondigas Soup:

• 3 stalks celery, cut into chunks
• 1 teaspoon oregano
• 6 cups chicken broth
• 1 16-oz can diced tomatoes
• 1/2 cup chopped onion
• 1 sliced large zucchini
• salt
• 1/2 teaspoon ground cumin
• pepper
• 1/2 cup cilantro

Instructions:

1. Mix all the ingredients for the meatballs together. When you’re done, create the meatballs and place them on a plate.
2. Next, get a large pot and fill it with the celery, chicken broth, cumin, tomatoes, tomato liquid, cilantro, onion, and oregano.
3. Wait for the soup to start boiling, then let it simmer for 10 minutes.
4. When the time is up, add the meatballs to the soup. Let the albondigas soup simmer for 10 more minutes.
5. Next, include the zucchini in the pot and continue cooking for 10 more minutes.
6. Add salt and pepper to your preference and taste the soup.
7. Serve it right away.

The post Mexican Albondigas Soup is Insanely Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 large head cauliflower (about 2 pounds) cut into bite-size pieces
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 tablespoons unsalted butter (you can use margarine for a dairy substitute)
• 1 tablespoon fresh lemon juice, or more if needed
• 1/4 teaspoon ground nutmeg
• 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions (for garnish)

Instructions:

1. Preheat the oven to 425 F and line a large baking sheet with parchment paper.
2. Toss the cauliflower with 2 tablespoons of olive oil on the baking sheet. Arrange the cauliflower in one layer and sprinkle it will salt. Bake until the cauliflower is tender and browning on the edges, for about 25 to 35 minutes, tossing halfway.
3. When the cauliflower is almost done, in a soup pot or Dutch oven warm 1 tablespoon of olive oil over medium heat until it starts simmering. Add the onion and 1/4 teaspoon salt. Stir occasionally until the onion is softened and translucent, for about 5 to 7 minutes.
4. Add the garlic and cook stirring until it’s fragrant, about 30 seconds, and then add the broth.
5. Put four cauliflower florets aside for garnish and transfer the rest of the cauliflower into the put. Increase the heat to medium-high and bring the soup to a simmer. Stir it occasionally for about 20 minutes.
6. When the soup is complete, remove it from the heat and let it cool. Transfer it to a blender.
7. Add butter or margarine until it’s smooth. Add lemon juice and nutmeg and blend it. Add more salt or lemon juice to taste and blend it again.
8. Top the bowls of soup with 1 roasted cauliflower floret, a sprinkle of chopped parsley, and green onion/chives.

View this post on Instagram

A post shared by Cookie and Kate (@cookieandkate)

The post This Super Creamy Cauliflower Soup is Actually Creamless appeared first on falafelandcaviar.com.

Broccoli Cheese Soup

Most of Cookie and Kate’s recipes don’t have cheese in them, but if you love cheesy soups you have to try this one. The secret ingredient is the potatoes which are used to get the creaminess of the soup instead of cream and of course there’s cheddar cheese. Complete your meal with a sandwich or salad.

Creamy Roasted Cauliflower Soup

So cauliflower may not be the first vegetable you think of to go in soup, but we were surprised at just how creamy and delicious this soup turned out. It’s super creamy without there actually being any cream and you can add butter for more creaminess.

Roasted Butternut Squash Soup

You’ll want to save this recipe for Thanksgiving as it’s the perfect way to use butternut squash. It’s creamy and vegan with a rich flavor. Our favorite way to eat this soup is with a grilled cheese sandwich.

The post Looking For Soup Recipies? Check Out Cookie and Kate appeared first on falafelandcaviar.com.

Ingredients:

• 2 to 3 cups shredded cooked turkey
• 64 oz low-sodium turkey broth
• 2 cloves minced garlic
• 12 oz wide egg noodles
• 1 cup carrots, peeled and sliced thin
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 teaspoon dried oregano
• about 1 to 2 cups water
• 2 tablespoons olive oil
• 1 cup sweet yellow onion, peeled and diced into small pieces
• 1 teaspoon fresh thyme
• 1 teaspoon freshly ground black pepper
• 1 cup celery, sliced thin
• 1 to 2 teaspoons fresh rosemary, finely chopped
• salt

Instructions:

1. Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
2. Next, include the garlic and cook for 1 to 2 more minutes.
3. Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
4. Include the noodles and 1 to 2 cups water depending on the look of the soup.
5. Boil it for 8 to 10 minutes until the noodles are done.
6. Include the turkey and boil for 1 to 2 minutes.
7. Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.

The post Warm Up With Tasty Turkey Soup appeared first on falafelandcaviar.com.

Ingredients:

For the soup:

• 1/2 chopped large onion
• 4 minced garlic cloves
• 1 15-oz can kidney beans, rinsed and drained
• 1/4 cup flour
• 1 lb lean ground beef
• 1 chopped red bell pepper
• 1 cup mild salsa
• 5 cups reduced-sodium chicken broth
• 1 15-oz can black beans, rinsed and drained
• 1/4 teaspoon pepper
• 1 10-oz can mild enchilada sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 4-oz can mild dried green chilies

To add:

• 1 cup freshly grated pepper jack cheese
• 1 cup freshly grated sharp cheddar cheese
• 4 oz cream cheese, softened and cut into cubes

Toppings:

• sour cream
• avocado
• fresh cilantro
• crushed tortilla chips
• shredded cheese
• hot sauce
• green onion

Instructions:

1. Turn on the stove on medium heat. Prepare a large pot or a Dutch oven.
2. Cook the meat until it gets a brown color together with the onion, and remove the extra liquid. Add the garlic, red bell pepper, and the spices. Let it cook for 3 more minutes.
3. Next, include the green chilies, kidney beans, enchilada sauce, black beans, salsa, chicken broth.
4. Let the taco soup boil and once it does lower the heat.
5. Let it simmer for 10 to 15 minutes. Include the cheddar cheese, cream cheese, and pepper jack cheese.

The post You Have to Try This Tasty Taco Soup appeared first on falafelandcaviar.com.

Ingredients:

• 3 large eggs
• 1/2 cup grated parmesan cheese
• 12 oz ground meat
• 3 tablespoons olive oil
• 1 bunch greens such as escarole, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry breadcrumbs
• 4 minced cloves garlic
• 8 cups low-sodium chicken broth
• 1/2 cup grated Pecorino Romano cheese
• 1 diced medium yellow onion
• 1 tablespoon chopped fresh oregano leaves
• 3/4 cup cooked small pasta such as orzo
• lemon wedges
• red pepper flakes

Instructions:

• Combine the breadcrumbs, ground meat, 1/4 cup parmesan cheese, 1 egg, 1/4 cup Pecorino Romano cheese, salt, pepper, and oregano together.
• Mix all the ingredients and divide the meat into 20 to 30 balls.
• Get a skillet and heat 2 tablespoons of olive oil. Start cooking the meatballs for 3 to 5 minutes per batch.
• When the meatballs are done remove them from the oil and put them on a plate with paper.
• Get a pot and heat 1 tablespoon olive oil. Saute the garlic and onion together for 5 minutes.
• When the time is up, pour in the chicken broth. Wait for the mixture to start boiling.
• Include the greens, then let it simmer with a lid on for 10 minutes.
• During the following step, you need to add the meatballs and continue cooking for 5 minutes.
• In a bowl mix the 1/4 cup parmesan cheese, 2 eggs, and 1/4 cup Pecorino Romano cheese. Beat the ingredients together.
• Add the mixture to the pot, mixing very slowly. Add the lid again and let it simmer for 30 seconds.
• Include the pasta, red pepper flakes, salt, pepper, and a little lemon juice. The Italian wedding soup is ready to be served.

The post You’ll Be Obsessed With This Italian Wedding Soup appeared first on falafelandcaviar.com.

Hydration Hero

Chicken soup serves as a deliciously effective way to stay hydrated when you’re feeling under the weather. Its liquid base helps replenish fluids lost during illness, which can also help alleviate congestion.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Sophie Zalokar‎‏ (@‏‎sophiezalokar‎‏)‎‏

Nutrient Rich

Packed with chicken, vegetables, and sometimes noodles or rice, chicken soup delivers a fine dose of essential nutrients. From vitamins and minerals to protein, it bolsters your immune system to help your body fight the good fight.

Comfort in a Bowl

Few things offer the same level of comfort as a steaming bowl of chicken soup when you’re feeling sick. Its warmth soothes a sore throat, while the familiar flavors provide a sense of well-being during times of illness.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Marie Mia Rundlöf‎‏ (@‏‎miarundloflchf‎‏)‎‏

Anti-Inflammatory

Research suggests that components found in chicken soup, such as chicken bones and vegetables, possess anti-inflammatory properties which can help reduce inflammation in the body.

Gentle on the Stomach

When your appetite is diminished and your stomach is sensitive due to illness, chicken soup steps in as a gentle yet nourishing option. Its easy-to-digest nature makes it ideal for those with upset stomachs or reduced appetites.

הצגת פוסט זה באינסטגרם

‏‎פוסט משותף על ידי ‏‎Mary Smith‎‏ (@‏‎maryswholelife‎‏)‎‏

The post 5 Reasons Chicken Soup is the Ultimate Cold Remedy appeared first on falafelandcaviar.com.

Ingredients:

• 1 1/2 pounds ground beef
• 1 1/2 teaspoons dried oregano
• Ground black pepper salt to taste
• 1/2 cup white rice
• 1 medium onion
• 1 tablespoon and 2 teaspoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 2 carrots
• 2 cans roasted and diced tomatoes
• 2 teaspoons paprika
• 2 chopped parsley leaves
• 6 cloves garlic
• 6 cups chopped cabbage
• 4 cups beef broth

View this post on Instagram

A post shared by Rena | Healthy Fitness Meals (@healthyfitnessmeals)

Instructions:

1. Heat oil in a large pot over medium heat. Pour beef, carrots, and onions into the pot and season with salt and pepper. Cook for about eight minutes, until vegetables are tender, and make sure to break up the beef constantly while cooking.
2. Add garlic to the mix and cook for another minute. Throw in 1 cup of water along with cabbage, beef broth, Worcestershire sauce, brown sugar, rice, paprika, and oregano. Season with salt and sugar.
3. Bring the mixture to a boil and then reduce the heat to medium-low. Stir occasionally and cook for about 20 minutes, until the rice and vegetables are tender. Add parsley to the mix.
4. Top up with more parsley before pouring the soup into bowls and serving.

View this post on Instagram

A post shared by Ashley Fehr | The Recipe Rebel (@thereciperebel)

The post Try This Nourishing and Wholesome Cabbage Roll Soup appeared first on falafelandcaviar.com.

French onion soup is full of rich flavors and textures and is like comfort in a bowl. Serve it with a piece of toasted baguette topped with melted cheese and you have yourself a French classic. 

Ingredients:

• 1 garlic clove
• 1 bay leaf
• 2 thyme sprigs
• 6 cups beef stock
• 4 medium onions, sliced
• 6 tablespoons grapeseed oil
• ¼ cup unsalted butter
• ¼ cup dry sherry
• 2 teaspoons Worcestershire sauce
• 1 baguette 
• Emmental or Gruyère cheese, grated

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

Instructions:

1. Tie half the garlic clove, bay leaf, and thyme in a sachet of cheesecloth with twine and set aside.
2. Coat the bottom of a heavy-bottomed saucepan with the grapeseed oil and add in the sliced onions, being sure to separate all the pieces. Cook over high heat for about 10 minutes, stirring occasionally so the onions do not burn. Reduce the heat to medium, and caramelize gradually for about 1 hour.
3. When the onions have caramelized to a golden brown, add the butter and season with salt. Deglaze the pan with sherry. Add in the beef stock and the sachet of aromatics, and simmer for 20 to 30 minutes. Remove the sachet, and stir in the Worcestershire sauce.
4. Toast 1-inch slices of baguette in a 350°F oven for 5 minutes. Then, top with cheese and place back in the oven for another 5 minutes, until melted. 

The post This Caramelized Onion Soup is a French Classic appeared first on falafelandcaviar.com.

Broccoli and Carrot

We’ll start our short list of creamy soups with one that’s specific for those who are lactose-intolerant. Based on broccoli and carrots alone, all you really need is an immersion blender and you’ll be cooking your way to soup heaven.

View this post on Instagram

A post shared by food explore (@thefoodnbrew)

Cream of Broccoli and Cheddar

Here’s where we get to the nitty gritty of it all. This is one of the most delicious soups you can try—a creamy broccoli and cheddar concoction that should honestly be illegal, it’s so tasty. Have some with a slice of garlic bread and you’ve got yourself a delicious meal.

View this post on Instagram

A post shared by Aubrey | SoCal Vegan | Fitness & Nutrition Coach (@plantpowerhippie)

Cream of Wild Mushroom and Brie Cheese

And finally, this is one of the tastiest creamy soups you can try: a cream of wild mushroom and brie cheese mixture. If you think it sounds unreal, just imagine how it tastes. You can make it yourself but if you’re looking to have it made for you, California Pizza Kitchen offers an excellent version of it on their menu.

View this post on Instagram

A post shared by Meal Prepping (@mealprepgram)

The post 3 Creamy Soup Ideas That Are Delicious appeared first on falafelandcaviar.com.

Ingredients:

For the Meatballs:

• 1 egg, beaten
• 1/2 cup rice
• 1/2 lb lean ground beef
• 1/2 teaspoon salt
• 2 minced garlic cloves
• 1/2 lb chorizo sausage, casing removed
• 1/4 teaspoon pepper
• 1/2 minced carrot
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro leaf

For the Albondigas Soup:

• 3 stalks celery, cut into chunks
• 1 teaspoon oregano
• 6 cups chicken broth
• 1 16-oz can diced tomatoes
• 1/2 cup chopped onion
• 1 sliced large zucchini
• salt
• 1/2 teaspoon ground cumin
• pepper
• 1/2 cup cilantro

Instructions:

1. Mix all the ingredients for the meatballs together. When you’re done, create the meatballs and place them on a plate.
2. Next, get a large pot and fill it with the celery, chicken broth, cumin, tomatoes, tomato liquid, cilantro, onion, and oregano.
3. Wait for the soup to start boiling, then let it simmer for 10 minutes.
4. When the time is up, add the meatballs to the soup. Let the albondigas soup simmer for 10 more minutes.
5. Next, include the zucchini in the pot and continue cooking for 10 more minutes.
6. Add salt and pepper to your preference and taste the soup.
7. Serve it right away.

The post Mexican Albondigas Soup is Insanely Tasty appeared first on falafelandcaviar.com.

Ingredients:

• 1 large head cauliflower (about 2 pounds) cut into bite-size pieces
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 tablespoons unsalted butter (you can use margarine for a dairy substitute)
• 1 tablespoon fresh lemon juice, or more if needed
• 1/4 teaspoon ground nutmeg
• 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions (for garnish)

Instructions:

1. Preheat the oven to 425 F and line a large baking sheet with parchment paper.
2. Toss the cauliflower with 2 tablespoons of olive oil on the baking sheet. Arrange the cauliflower in one layer and sprinkle it will salt. Bake until the cauliflower is tender and browning on the edges, for about 25 to 35 minutes, tossing halfway.
3. When the cauliflower is almost done, in a soup pot or Dutch oven warm 1 tablespoon of olive oil over medium heat until it starts simmering. Add the onion and 1/4 teaspoon salt. Stir occasionally until the onion is softened and translucent, for about 5 to 7 minutes.
4. Add the garlic and cook stirring until it’s fragrant, about 30 seconds, and then add the broth.
5. Put four cauliflower florets aside for garnish and transfer the rest of the cauliflower into the put. Increase the heat to medium-high and bring the soup to a simmer. Stir it occasionally for about 20 minutes.
6. When the soup is complete, remove it from the heat and let it cool. Transfer it to a blender.
7. Add butter or margarine until it’s smooth. Add lemon juice and nutmeg and blend it. Add more salt or lemon juice to taste and blend it again.
8. Top the bowls of soup with 1 roasted cauliflower floret, a sprinkle of chopped parsley, and green onion/chives.

View this post on Instagram

A post shared by Cookie and Kate (@cookieandkate)

The post This Super Creamy Cauliflower Soup is Actually Creamless appeared first on falafelandcaviar.com.

Broccoli Cheese Soup

Most of Cookie and Kate’s recipes don’t have cheese in them, but if you love cheesy soups you have to try this one. The secret ingredient is the potatoes which are used to get the creaminess of the soup instead of cream and of course there’s cheddar cheese. Complete your meal with a sandwich or salad.

Creamy Roasted Cauliflower Soup

So cauliflower may not be the first vegetable you think of to go in soup, but we were surprised at just how creamy and delicious this soup turned out. It’s super creamy without there actually being any cream and you can add butter for more creaminess.

Roasted Butternut Squash Soup

You’ll want to save this recipe for Thanksgiving as it’s the perfect way to use butternut squash. It’s creamy and vegan with a rich flavor. Our favorite way to eat this soup is with a grilled cheese sandwich.

The post Looking For Soup Recipies? Check Out Cookie and Kate appeared first on falafelandcaviar.com.

Ingredients:

• 2 to 3 cups shredded cooked turkey
• 64 oz low-sodium turkey broth
• 2 cloves minced garlic
• 12 oz wide egg noodles
• 1 cup carrots, peeled and sliced thin
• 2 teaspoons finely chopped fresh sage leaves
• 1/2 teaspoon dried oregano
• about 1 to 2 cups water
• 2 tablespoons olive oil
• 1 cup sweet yellow onion, peeled and diced into small pieces
• 1 teaspoon fresh thyme
• 1 teaspoon freshly ground black pepper
• 1 cup celery, sliced thin
• 1 to 2 teaspoons fresh rosemary, finely chopped
• salt

Instructions:

1. Fill a large stockpot with the carrots, onion, oil, and celery. Let the ingredients saute for 7 minutes, set to medium-high heat.
2. Next, include the garlic and cook for 1 to 2 more minutes.
3. Pour in the sage, broth, oregano, rosemary, pepper, and thyme. Let the soup boil for 5 minutes.
4. Include the noodles and 1 to 2 cups water depending on the look of the soup.
5. Boil it for 8 to 10 minutes until the noodles are done.
6. Include the turkey and boil for 1 to 2 minutes.
7. Check the turkey soup to see how much salt and pepper you want to add and serve it while hot.

The post Warm Up With Tasty Turkey Soup appeared first on falafelandcaviar.com.

Ingredients:

For the soup:

• 1/2 chopped large onion
• 4 minced garlic cloves
• 1 15-oz can kidney beans, rinsed and drained
• 1/4 cup flour
• 1 lb lean ground beef
• 1 chopped red bell pepper
• 1 cup mild salsa
• 5 cups reduced-sodium chicken broth
• 1 15-oz can black beans, rinsed and drained
• 1/4 teaspoon pepper
• 1 10-oz can mild enchilada sauce
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 4-oz can mild dried green chilies

To add:

• 1 cup freshly grated pepper jack cheese
• 1 cup freshly grated sharp cheddar cheese
• 4 oz cream cheese, softened and cut into cubes

Toppings:

• sour cream
• avocado
• fresh cilantro
• crushed tortilla chips
• shredded cheese
• hot sauce
• green onion

Instructions:

1. Turn on the stove on medium heat. Prepare a large pot or a Dutch oven.
2. Cook the meat until it gets a brown color together with the onion, and remove the extra liquid. Add the garlic, red bell pepper, and the spices. Let it cook for 3 more minutes.
3. Next, include the green chilies, kidney beans, enchilada sauce, black beans, salsa, chicken broth.
4. Let the taco soup boil and once it does lower the heat.
5. Let it simmer for 10 to 15 minutes. Include the cheddar cheese, cream cheese, and pepper jack cheese.

The post You Have to Try This Tasty Taco Soup appeared first on falafelandcaviar.com.

Ingredients:

• 3 large eggs
• 1/2 cup grated parmesan cheese
• 12 oz ground meat
• 3 tablespoons olive oil
• 1 bunch greens such as escarole, cut into pieces
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry breadcrumbs
• 4 minced cloves garlic
• 8 cups low-sodium chicken broth
• 1/2 cup grated Pecorino Romano cheese
• 1 diced medium yellow onion
• 1 tablespoon chopped fresh oregano leaves
• 3/4 cup cooked small pasta such as orzo
• lemon wedges
• red pepper flakes

Instructions:

• Combine the breadcrumbs, ground meat, 1/4 cup parmesan cheese, 1 egg, 1/4 cup Pecorino Romano cheese, salt, pepper, and oregano together.
• Mix all the ingredients and divide the meat into 20 to 30 balls.
• Get a skillet and heat 2 tablespoons of olive oil. Start cooking the meatballs for 3 to 5 minutes per batch.
• When the meatballs are done remove them from the oil and put them on a plate with paper.
• Get a pot and heat 1 tablespoon olive oil. Saute the garlic and onion together for 5 minutes.
• When the time is up, pour in the chicken broth. Wait for the mixture to start boiling.
• Include the greens, then let it simmer with a lid on for 10 minutes.
• During the following step, you need to add the meatballs and continue cooking for 5 minutes.
• In a bowl mix the 1/4 cup parmesan cheese, 2 eggs, and 1/4 cup Pecorino Romano cheese. Beat the ingredients together.
• Add the mixture to the pot, mixing very slowly. Add the lid again and let it simmer for 30 seconds.
• Include the pasta, red pepper flakes, salt, pepper, and a little lemon juice. The Italian wedding soup is ready to be served.

The post You’ll Be Obsessed With This Italian Wedding Soup appeared first on falafelandcaviar.com.