1 Tbsp olive oil
1 medium onion, chopped
1/8 tsp nutmeg
4 C chicken stock
1 C water
1/3 cup rolled oats
1 1/2 Lbs broccoli, florets separated/stems peeled and cut into rounds


Heat oil in a large pot over medium-low heat. Cook onion until soft, then add nutmeg and stir until fragrant. Add broth, water, rolled oats, and broccoli. Stir, and bring to a boil. Reduce heat and simmer until the broccoli is tender (5-10 minutes). Remove from heat and puree using immersion blender (could alternately be done in batches in a blender). Season with salt and pepper to taste.

   

2 Tbsp oil
2 tsp cumin, divided
1 tsp garlic, divided
1/4 C flour
1/4 C tomato paste
2 C vegetable broth
3/4 C water
1/4 tsp Mexican hot sauce
2 C grated cheddar cheese
1 can (19 ounces) black beans, rinsed/drained
6 C fresh spinach, chopped/steamed/squeezed dry
1 1/3 C frozen corn, thawed
6 green onions, sliced and divided
16 whole-wheat tortillas (6-inch)

On medium heat, combine together oil, 1 tsp cumin, 1/2 tsp garlic, flour, and tomato paste. Cook, whisking, for 1 minute. Whisk in broth and water, and bring to a boil. Reduce to a simmer, and cook until slightly thickened. Stir in hot sauce, and set aside.

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic
2 tsp ground coriander
1 carrot, chopped
1 rib of celery, chopped
1 potato, chopped
3 roasted red pepper, chopped
2 cups vegetable stock
1 cup water
salt and pepper to taste

Optional garnish - Cumin Cream (1/4 cup sour cream combined with 2 tsp cumin)

I find the easiest way to roast red peppers is to cut them in half, and remove the seeds. Then, place cut side down on a baking sheet with a little oil on it. Place under a preheated broiler until the skins blacken completely - about 15 minutes.  Place the peppers in a bowl and cover with a tea towel. Once the peppers are cool to the touch, simple rub with your fingers to remove the skin.

Over medium-high heat, saute onions in oil until golden. Add garlic and coriander until fragrant. Stir in carrot, celery, potato, roasted red pepper, vegetable stock, and water. Bring to a boil. Reduce to a simmer and cook for 20 minutes or until vegetables are tender. Remove from heat and puree using immersion blender. Season to taste with salt and pepper and garnish with a dollop of cumin cream, if using.

2 T olive oil
5 C chopped carrots
1 onion, chopped
2 T diced ginger
1 jalapeno, seeded and minced
2 clove garlic, minced
1 teaspoon cumin
5 cups vegetable broth (plus I stirred in a little more after pureeing)
2 limes (zest and juice)
1/8 tsp cayenne pepper
large handful of cilantro leaves
1 cup Greek yogurt, for serving

Sautee onion and carrots in oil in a large pot over medium-high heat until onions are softened. Add ginger, garlic, jalapeno, and cumin. Stir to coat. Pour in broth and bring to boil. Reduce to simmer, cover, and cook until carrots are tender (about 30 minutes).

Remove soup from heat. Stir in lime zest, lime juice, and cilantro. Puree with immersion blender right in the pot. Add cayenne pepper to taste (I used 1/8 tsp), and add extra vegetable stock (if desired) to reach desired consistency.

Serve with a dollop of plain yogurt. (We are currently bonkers over Astro Original All Natural Yogurt. It's insanely good, and always a great price...plus I have a stockpile of $1 off coupons!)

1 onion, chopped
2 Tbsp butter
1 (798 ml) can whole tomatoes
1/4 water (approx - just enough to rinse the tomato can)
1/4 C fresh basil
1/2 tsp roasted garlic
3-5 dashes of hot sauce
4-5 Tblsp Parmesan cheese
1/4 C milk
salt and pepper to taste

Saute onion in butter until soft (If you don't have roasted garlic on hand to add at the later stage, you could always add some raw minced garlic to saute too). Once softened, add tomatoes, water, and basil. Bring to a boil. Add roasted garlic and hot sauce, and reduce to a simmer. Simmer for 30-ish minutes. Stir in parmesan cheese. Remove from heat and add milk. Stir to combine, and season with salt and pepper to taste.

1 chicken breast, cut into 1/2 inch pieces
olive oil
1/2 tsp crushed red pepper flakes
1 clove of garlic, minced
1 large spanish onion, chopped
1 (900 ml) carton of reduced sodium chicken broth
1 Tblsp soy sauce
2 tsp sesame oil
1 head of bok choy, cut into thin strips (about 8 cups)

In a medium pot, cook the chicken breast pieces in a little olive oil. Once it begins to cook, stir in the red pepper flakes, garlic, and onion. Once the chicken is cooked, add the chicken stock (add slowly to de-glaze the pan if necessary). Stir in the soy sauce and sesame oil, and bring to a boil. Once boiling, add bok choy and reduce heat to low. Simmer over low heat for approximately 15 minutes.

1 bottle of beer
2 green peppers, chopped
1 can black beans, drained and rinsed
1 can chick peas, drained and rinsed
1 can whole tomatoes, undrained
1 can green chilies, undrained
Kernels cut from 3 cobs of corn
My spice mixture (see below) or a ready-made taco seasoning
2 chicken breasts

Combine the beer and all the vegetables in the slowcooker, and stir in the spices. Set the chicken breasts on top, and cook on low for approximately 6 hours. Shred chicken with 2 forks, stir to incorporate, and let cook for another hour or so. Serve with a little cheddar cheese and a dollop of sour cream.

Janey's "Do people actually buy expensive sodium-ridden taco seasoning?" Spice Mix:
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper

1 onion, chopped
1 chicken breast, cut into 1/2 inch chunks
2 small zucchini, halved lengthwise and sliced
Handful of fresh/frozen mixed peppers, sliced
4 plum tomatoes, chopped
1 tsp cumin
1 tsp mexican hot sauce (I used PC brand)
1 900ml carton chicken stock

Top with:
dollop of sour cream
grated cheddar cheese
chopped avocado

In a large pot over medium heat, sautee the onion and chicken in a little olive oil until onion softens and chicken appears white. (As you stir, break the chicken up into even smaller pieces) Add zucchini and peppers, and cook until they both soften. Stir in tomatoes and cook until they start to break down - about 3 minutes. Stir in cumin and hot sauce until fragrant - about one minute. Add stock and simmer (covered) for at least 15 minutes. Serve in bowls, garnished with sour cream, cheese, and avocado.

1 small sweet potato, peeled and thinly sliced into strips
1 small red onion, chopped
4 skinless boneless chicken thighs, cut into bite-sized pieces.
1/4 cup long-grain rice
1 1/2 tsp curry powder
1 tsp cumin
2 10-oz (284-mL) cans undiluted chicken broth or 4 cups (1 L) chicken bouillon
1 cup frozen peas
2 green onions, thinly sliced

Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 min. Add chicken, sweet potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute. Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 min. Stir in peas and green onions. Taste and add more salt if you like.

I found this recipe in the January '08 issue of Parents magazine. For some reason, it's not posted on their website, so I'll have to type it out for you. :)

2 tsp oil
1 onion, chopped
1 1/2 tsp cinnamon
2 (19oz) cans of black beans, with liquid
1(32oz) pkg of chicken stock
1 large sweet potato, chopped

Heat oil in a pot over medium heat. Add onion and cinnamon. Cook for 6 minutes. Stir in beans, chicken broth, and sweet potato. Bring mixture to a boil. Reduce heat, and simmer for 10 minutes. Remove from heat and let cook for 5 minutes. Use a hand blender to purée to put in blender in batches until smooth. Reheat on low until warm before serving.

The magazine suggesting topping it with sour cream or plain yogurt. I was majorly ticked off when I opened a new thing of sour cream to find it half frozen. Instead, I just grated some cheddar cheese on top. It was delish! But you know what was even better? When I had some leftovers for lunch the next day, topped with white cheddar with jalapenos.

I can't stop with the puréed vegetable soups! Here's another one...

1 Tblsp oil
1 onion, chopped
1 achorn squash, peeled and chopped
2 small sweet potatoes, peeled and chopped
5 fingerling potatoes, chopped
2 large carrots, peeled and chopped
1 carton of reduced-sodium chicken broth (more or less)
2 tsp rosemary
1 tsp thyme
1 tsp garlic
1 tsp salt

Over medium heat in a large pot, sauté onion in oil until transparent. Add all other veggies and stir to combine. Pour enough chicken stock into pot to cover. Cook until vegetables are fork tender. Use a hand blender to purée. Add additional broth until desired consistency is achieved while reheating. Season to taste with spices.

After I made Sweet Potato Soup a couple weeks ago, I was eager to try another soup with puréed vegetables. I kind of made this one up, just based on the idea that I wanted something 'Fall-ish'.

1/2 cup red onion
2 sweet potatoes, peeled and chopped
4 carrots, peeled and chopped
1 acorn squash, peeled and chopped
1 cup coconut milk
2 cups chicken stock
1 1/2 cups white wine
1 Tbsp fresh ginger, grated
3 cloves of garlic, minced
2 tsp lime juice
1/4 tsp black pepper
1/4 tsp salt
2 tsp curry powder

Sauté onions in a touch of oil for about 2 minutes. Stir in remaining vegetables. Add all liquid and stir to combine. Cook the vegetables in the liquids until tender. Using a hand blender, purée the mixture. Add seasonings, adjusting to taste. If you prefer a thinner soup, you could easily put it through a fine strainer.

I made some over-sized croutons to have with it, and they were perfect with the thick texture of the soup.