Urlifestyle Magazine October 2016 October 2016 - Page 18

Easy Autumn Soups: Lasagna Soup INGREDIENTS: 1 tbsp. extra-virgin olive oil 1 yellow onion, chopped 1 lb. ground beef 4 cloves garlic, minced 28 oz. can crushed tomatoes 1 tbsp. dried oregano 5 c. low-sodium chicken broth 8 oz. lasagna noodles, broke into 2" pieces 2 c. shredded mozzarella Parmesan for garnish Torn fresh basil, for garnish In a large skillet over medium heat, heat oil. Add onions and season with salt. Cook until tender and golden, 5 minutes, then add beef and cook until no longer pink. Drain fat and return to pot. Add garlic and stir until fragrant, 1 minute, then add crushed tomatoes and dried oregano. Pour in chicken broth and bring to a simmer. Add lasagna noodles and cook, stirring occasionally, until al dente, Add mozzarella and stir, letting melt into soup. Garnish with Parm and basil. Ramen Chicken Noodle Soup INGREDIENTS: 1 tbsp. coconut oil 1 yellow onion, chopped 2 red bell peppers, chopped 1 large carrot, cut into 2" pieces 2 cloves garlic, minced 1 tbsp. curry powder 1/2 tsp. cayenne pepper kosher salt 2 15- oz. cans coconut milk 3 c. low-sodium chicken broth 2 c. shredded rotisserie chicken 1/3 c. chopped fresh cilantro 1 package ramen noodles, seasoning packet discarded Lime wedges, for serving In a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined. Pour over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. Garnish with cilantro and serve with lime. Chicken Cordon Bleu Soup Warm Your Body and Your Soul Thai Coconut Curry Butternut Squash Soup INGREDIENTS: ¼ c. butter ¼ c. flour 2½ c. half and half (half and half is a half cream, half milk mixture found next to the heavy cream) 2½ c. milk 1 Tablespoon chicken base, or two chicken bullion cubes crushed 8 oz. cream cheese, softened 2½ c. chopped rotisserie chicken (cooked chicken breast will work) ½ c. cooked, chopped bacon 1 c. cubed ham 2 c. grated Swiss cheese In a large sauce pan melt butter and then add the flour to make a roux. Cook for about a minute. Add the half and half, milk and the chicken base. Heat for a few minutes and then add the cream cheese. While continuously stirring, bring to a boil and add chicken, bacon. and ham. Take off heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until cheese is melted. Enjoy! INGREDIENTS: 1 T canola oil 2 cloves garlic, minced 1 small yellow onion, diced 1 t. ginger, freshly grated 1½ T. Thai red curry paste 2 c. chicken or vegetable broth 4 c. butternut squash, peeled, seeded, and cut into 1" cubes 1 (15-ounce) can coconut milk Juice of ½ lime ½ t. Sriracha, optional ½ t. salt ¼ t. freshly ground pepper ⅓ c. cilantro, chopped, garnish ⅓ c. unsalted, dry-roasted pea nuts, chopped, to garnish Naan, to serve Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes. Pour the soup into a blender in batches and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally. Before serving, remove from heat and mix in the coconut milk (saving a few tablespoons to garnish), lime juice, salt, pepper, and Sriracha (if using). Mix well. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with your spoon or a toothpick. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with Naan bread. Mac and Cheese Chili 1 (14.5-oz.) can diced tomatoes 3/4 c. canned white kidney beans, drained and rinsed 3/4 c. canned kidney beans, drained and rinsed 2 t. chili powder 1 1/2 t. cumin Kosher salt and freshly ground black pepper, to taste 10 oz. elbows pasta 3/4 c. shredded cheddar cheese 2 T. chopped fresh parsley Heat olive oil in a large skillet or Dutch oven over medium high heat. Add garlic, onion and ground beef, and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in chicken broth, tomatoes, beans, chili powder and cumin; season with salt and pepper, to taste. Bring to a simmer and stir in pasta. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes. Remove from heat. Top with cheese and cover until melted, about 2 minutes. Serve immediately, garnished with parsley, if desired. Did you know? INGREDIENTS: 1 T. olive oil 2 cloves garlic, minced 1 onion, diced 8 oz. ground beef 4 c. chicken broth Americans eat more than 10 billion bowls of soup each year. Women are twice as likely to order soup for lunch as men. The earliest archaeological evidence for the consumption of soup dates back to 6000 BC, and it was hippopotamus soup.