Lemon Chickpea Soup

Lemon Chickpea Soup… Perfect to warm your tummy!

This soup totally reminds me of Spring! It is cozy, healthy, and loaded with spring flavors like garlic, lemon, fresh dill and baby spinach. The orzo and chickpeas swirl to the surface with every spoonful. A sight that lifts the spirit and warms the belly.

This recipe is pretty straightforward and simple to make so enjoy!

1. Simply sauté the carrots, onion and minced garlic for 3-4 minutes to soften.
2. Add the broth, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium.
3. Stir in the orzo, salt, and black pepper to taste and cook until orzo al dente. 
4. Simmer for another 5 minutes. Then turn the heat off.
5. Whisk together the eggs, lemon juice and chopped fresh dill. 
6. Take two cups of the broth and whisk in with the eggs. Then slowly add mixture to the pot while whisking the soup. 
7. Turn the  heat back on to low heat and Stir in the cheese and baby spinach. 
8. Cook until spinach is wilted. 
9. Taste, salt and pepper as needed. 
10. Serve warm with a glass of Scout and Cellar DOVE HUNT DOG CHARDONNAY. 

INGREDIENTS

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 3 medium carrots, diced
• 5 cloves garlic, minced
• 10 cups vegetable broth
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 cup orzo
• 4 eggs
• Zest of one lemon
• ½ cup shredded parmesan cheese
• 1 bay leaf
• ¼ teaspoon crushed red pepper
• 1/2 cup freshly-squeezed lemon juice
• 2 large handfuls fresh baby spinach
• 1–3 tablespoons chopped fresh dill
• sea salt and freshly-cracked black pepper

INSTRUCTIONS

Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  

Add carrots and garlic and sauté for 5 more minutes, stirring occasionally.

Add the bay leaf and red pepper flakes and stir to combine.

Add broth and chickpeas, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium (or medium-low), whatever works to maintain a steady low simmer.

Add orzo and stir to combine.  

Continue cooking until the orzo is al dente, stirring occasionally so that the orzo doesn’t stick to the bottom of the pan.

Meanwhile, as the orzo is cooking, whisk together the eggs, cheese and lemon juice in a separate mixing bowl or measuring cup until combined.  Ladle out 1 cup of the hot soup broth, and while whisking the egg mixture with one hand continuously, very very slowly drizzle the broth into the eggs until combined.  Repeat with 1 more cup of hot broth.

Once the orzo is ready to go, remove the stockpot from the heat.  Then while stirring the entire soup with one hand continuously, very very slowly drizzle the egg mixture into the soup until combined.  

The egg mixture should make the soup nice and creamy.  

(But if the eggs look like they are scrambling when you add them in — kind of like in egg drop soup — stop and let the soup cool down for a few minutes before adding the rest of the eggs.)

Return the soup to low heat.  

Stir in the spinach and dill and stir for 1-2 minutes until the spinach has wilted.  

Then taste and season the soup with a few pinches of salt and black pepper, as needed.

Serve warm, garnished with extra dill and lemon wedges.

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Bok Choy & Rice Noodle Soup

Did you know in China, soup is something that is always on the table, particularly at dinner. According to Chinese tradition, dinner should always include at least three dishes and one soup. Chinese soups are very easy to make and usually made with simple ingredients. And this recipe is no exception!

I absolutely LOVE the flavor and crunch bok choy brings to this fragrant garlicky ginger soup! If you can’t find Bok Choy, you can use any green, such as cabbage, spinach or other Asian greens.

This recipe also calls for one of my new favorite spices…Star Anise. I was first introduced to Star Anise by one of Gordon Ramsay’s recipes.The star-shaped pods look beautiful and have an exotic flavor you’ll fall in love with. It has earthy, subtly sweet spice that is perfect in savory dishes. Star Anise is also an ingredient in Chinese five spice, where it’s combined with fennel, cinnamon, Szechuan peppercorns and cloves. So if you can not find Star Anise, you can use Chinese five spice.

Honestly this is one of my go to soups, it’s perfect in cold or even warm weather, who doesn’t love a nutritious, comforting, and flu-fighting soup! Get your grocery list together and let’s get cooking!

INGREDIENTS

• 1 tbsp olive oil
• 3 shallots, chopped
• 1 bunch green onions, chopped, green and white divided
• 4 cloves garlic, chopped
• 2 tbsp ginger, fresh, minced)
• 5 ½ cups chicken broth (or water)
• 2 whole star anise or ¼ teaspoon Chinese five spice season
• 2 tbsp soy sauce
• 10 oz crimini mushrooms, sliced
• 6 oz rice noodles
• 1.5 heads bok choy, roughly chopped
• sesame seeds (for topping)
• red pepper flakes (for topping)

INSTRUCTIONS

Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat.
Saute the shallots over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often.
Add the white part of the green onions, garlic, and ginger to the shallots and mix.
Cook, stirring occasionally, for 1-2 minutes or until garlic and ginger is fragrant.
Carefully pour the chicken broth into the pot and bring to a simmer.
Add the star anise and soy sauce. Cover and continue to simmer for 10 minutes.
Remove the lid from the pot and carefully remove and discard each star anise from the soup.
Add the mushrooms, uncooked noodles, and bok choy to the pot and simmer for 5-8 minutes, or until noodles and bok choy are tender.
Season with salt and pepper to taste.
Garnish with sesame seeds, the green parts of green onions and red pepper flakes.

Creamy Mushroom Soup

A rich, delicious, hearty soup for cold winter days.

The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!

What makes this mushroom soup so good?

The additional flavors of:

Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.

Shallots– I LOVE including these in this soup , as the flavor really shines. 

Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!

Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.

If using a RED, I recommend a Scout and Cellar Gallivant Cabernet Sauvignon, or Fieldhouse Pinot Noir.

For WHITE I love Scout and Cellar Che Fico Pinot Grigio or TangoTango Sauv Blanc.

Ingredients

• 1 1/2 lbs Portobello mushrooms, chopped
• 1 cup red wine
• 1 tbsp extra virgin olive oil
• 1/2 cup shallots, chopped
• 3 cloves garlic, chopped
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp tomato paste
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 quart low-sodium vegetable broth
• 1 14 oz can full-fat, unsweetened coconut milk

Toppings:

• 1 pint cremini mushrooms – for a crispy topping
• 1/4 cup water
• 1 tbsp. extra virgin olive oil
• microgreens as garnishment (I used sweet basil microgreens)

Instructions 

Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off.  About 6-8 minutes. 

While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.

Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.

Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.

While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces. 

Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.

Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.

Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.

Keto Friendly Stuffed Pepper Soup

This Keto Friendly soup is made with basic ingredients like ground sausage, peppers, tomatoes and cauliflower rice. It’s a delicious soup everyone will love!

Keto stuffed pepper soup is packed with veggies and flavor plus it’s ready in 30 minutes! 

When you’re craving stuffed peppers but don’t want all the work of making them, this easy stuffed pepper soup recipe is your answer! It’s hearty, full of vegetables, and a cozy meal for cool nights.

Ingredients

• 1 tbsp Olive oil
• 1 medium yellow onion, diced
• 2 cloves Garlic (minced)
• 1 lb Ground Italian sausage 
• 3 medium Bell peppers (diced)
• 1 14.5-oz cans Diced tomatoes with green chiles (with liquid, do not drain)
• 1 14.5-oz cans Diced tomatoes with basil, oregano & garlic (with liquid, do not drain)
• 1 29-oz can Tomato sauce
• 4 cups Beef broth
• 1 tbsp Italian seasoning
• 1 tsp paprika
• 1 tsp red pepper flakes
• ¼ cup red wine such as Scout and Cellar Bookbinder Apprentice Red Wine
• 1 tbsp sugar
• Salt & Pepper to taste
• 12 oz Cauliflower rice (fresh or frozen) or white rice

Instructions

Heat olive oil in a dutch oven over medium-high heat, until shimmering. 

Add the ground beef. Cook, breaking up with a spatula, for 8-10 minutes, until browned. Remove meat from the pot, adn set aside. 

Wipe the pot with a paper towel and add olive oil. 

Add the onion and minced garlic and saute for about a minute, until fragrant. Then add the paprika and red pepper flakes, stir and saute for another minute. 

Add the bell peppers and saute for about a minute, until fragrant.

Add sausage, diced tomatoes, tomato sauce, broth and Italian seasoning. Bring to a boil.

Add the red wine and sugar, stirt. 

Reduce heat and simmer for about 10-15 minutes, until the peppers are tender.

Add the cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is tender.

Add salt and pepper to taste.

Thai Crispy Tofu Soup

The broth is simmered with ginger and lemongrass and topped with crispy tofu, peanuts, scallions and cilantro.

This flavorful and versatile soup is inspired by some of my favorite Thai flavors – ginger & lemongrass with coconut milk and crispy pan-fried tofu. If you are not a coconut milk fan, use a one cup of heavy cream or not a tofu fan, use cooked chicken chunks. Either way this soup is so cozy, comforting and fragrant and it comes together incredibly quickly. 

The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy coconut milk. The crispy tofu, wild rice, and herbs make it a delicious meal that gets even better as the flavors mingle together overnight. Just remember the rice will soak up some of the broth in the frig, so keep the cooked rice in a separate container.

Where can I find fresh lemongrass?
I have actually been able to find it at Publix or my favorite market in Tampa, Sanwa. Lemongrass is usually near the fresh herbs. You can also look at an Asian market. But don’t worry if you can not find it, you can always use the zest of one lemon. 

I love adding toppings to each bowl of soup! In this recipe, I added chopped peanuts for a little crunch, scallions and cilantro. 

Can’t wait for you guys to try it!

Ingredients

• 2 teaspoon coconut oil, divided
• 1 package of extra firm tofu or 1 lb. chicken breast, diced
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 teaspoon toasted sesame oil
• 1 yellow onion, diced
• 2 carrots, peeled and chopped 
• 1 bunch scallions, chopped and divided into two piles
• 4 cloves garlic, minced
• 1 inch piece of ginger, peeled and minced
• 1 stalk lemongrass, leave whole and cut an x in the bottom of the root end (this will help release the lemongrass flavor)
• 3 cups vegetable broth or water
• 1 can full fat coconut milk or heavy cream
• zest and juice on 1 lime

Toppings

• Cilantro
• Peanuts
• 4 cups cooked wild or white rice

Instructions:

Cut tofu into cubes and place them in a medium sized bowl. If using chicken, dice. 

Whisk soy sauce, honey, and sesame oil together in a small bowl. 

In a large dutch oven or soup pot heat 1 teaspoon coconut oil over medium heat. 

Pour soy sauce mixture over cubed tofu, or chicken  and toss to make sure each piece is evenly coated. 

Add tofu/chicken to the hot pan and brown on all sides, about 15 minutes. 

Remove the tofu/chicken from the pan and set aside.

Heat the remaining 1 teaspoon coconut oil. 

Add onion and carrot and cook until soft and fragrant. 

Add half of the chopped scallions (reserve the rest for garnish), garlic, ginger, and lemongrass. Cook for 2-3 minutes until very fragrant. 

Add the broth and coconut milk and bring the mixture to a boil. 

Once boiling, reduce to a simmer and cook for 15 minutes.

Remove lemongrass from the pan and toss it. 

Season the soup broth with salt and pepper to taste and add the lime zest and juice. 

Place a serving of rice in each bowl, pour the soup broth over the rice, and top with tofu/chicken, scallions, cilantro, and peanuts. 

Lasagna Soup Remix

The ultimate comfort food in a bowl!

Who doesn’t love lasagna and a nice salad for dinner? Well how about that dinner but in soup form… that’s exactly what this soup is! I received my inspiration for this recipe from a Publix Apron’s recipe. It’s a quick and easy recipe with easily-found ingredients.

The broth of this soup consists of chicken broth and a jar of your favorite pasta sauce! I mean it doesn’t get much easier than a jar of pasta sauce. When my grandparents, Papa and Meme were not making their own homemade sauce, my Meme would have my Papa buy a jar of Ragu. I know, can you believe it… Ragu! Now, for me my go-to jar is Barilla. But this is your creation so you pick what your go-to sauce is. No judgement!

After browning the ground sausage, you start with “humble beginnings”. Have you ever heard of that? Maybe you have heard of Sofrito, Mirepoix, or the Holy Trinity of cooking. These are all the foundation of some of the world’s greatest dishes. It’s simply a group of vegetables sauteed together, disappearing into the dish as it cooks. But their flavors linger and would most definitely be missed if left out. In this soup, we make a “humble beginnings” of carrot, celery, onion, bell pepper, and garlic to start the soup. 

Most lasagna soup calls for lasagna noodles, you know the long thick noodles that are for a baked lasagna. Well I just don’t agree that those noodles should be in a soup, they end up taking up the whole bowl. So I used a package of Buitoni Three Cheese Tortellini, it usually can be found in the refrigerated section near the cheese. These little tortellinis are stuffed with creamy ricotta, aged Parmesan and Romano. You simply plop them into the soup and you have the noodle and all the delicious cheeses in one bite. 

Do not skip the salad kit’s toppings and dressing, trust me!. I used the Fresh Express Sweet Kale salad kit, it comes with broccoli, brussels sprouts, cabbage, kale, chicory, dried cranberries, roasted pumpkin seeds, poppyseed dressing. That’s 7 superfoods! The cranberries and the poppyseed dressing give the soup a sweet tangy twist, that cuts through the acid from the tomatoes, it’s a delicious combination!! But you can use any salad mix, a Cesar salad kit would be tasty too. If you buy a kit, it comes with everything which means you don’t have to buy a bunch of different ingredients. 

Lastly you plop a nice size dollop of Ricotta cheese into the bowl and you have yourself the perfect one-bowl meal!

Serve on a cold night with a crusty baguette, a glass of Scout and Cellar Fieldhouse Pinot Noir and you are set!

Ingredients

• 1lb mild ground Italian sausage
• 1 carrot, diced
• 1 stalk celery, diced
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning. 
• 3 cups or  24 ounce of your favorite  jar pasta sauce
• 4 cups chicken broth
• 1/4 cup sun-dried tomato pesto
• 1 (9 oz) package cheese ravioli
• 1 (12 oz) Fresh Express Sweet Kale salad kit
• 1 (12 oz.) low fat ricotta cheese

Instructions

Preheat a large stockpot 2–3 minutes on medium-high. 

Brown sausage 5–7 minutes, stirring to crumble meat, until no pink remains.

Remove sausage and drain pot. 

Add a teaspoon of olive oil to the pot.  

Saute the veggies for about 4 minutes.

Reduce heat to medium-low. 

Stir in pasta sauce, broth, and pesto; simmer 8–10 minutes, stirring occasionally, or until hot.

Stir ravioli into soup; cook 4–5 minutes or until ravioli is tender 

Add sausage back to the pot and simmer for one hour. 

Meanwhile, mix the salad kit together, expect the dressing. I personally like to drizzle the dressing over the soup but again totally up to you. This is your creation!

Divide soup evenly among bowls. 

Top each bowl with even amounts salad greens and salad toppings, 

Drizzle the dressing over the top. 

Place a dollop about a tablespoon of ricotta cheese on top and serve.