The reason this soup isn't "tomato red", is because it has some hidden veggies of carrots and onions inside. It may change the color, but it does not make the soup taste like carrots at all. In fact, carrots sweeten up the soup without having to put sugar in it.
Serves 4
Ingredients
1 Tbs Butter
2 Large Carrots chopped
1 Small Onion diced
1 Tbs of Garlic minced
2C Chicken Stock
3lbs of roughly chopped tomatoes (about 8 tomatoes)
3 Basil Leaf Stems
5 Fresh Basil Leaves Chopped
2 Tbs plain Greek Yogurt
1/4C Parmesan Reggiano
Salt to Taste
1. In a dutch oven or stock pot, melt the butter on medium heat until it browns
2. Cook onion and carrots in the butter until softened (about 15 minutes)
3. Add garlic until fragrant
3. Add the chicken stock then the tomatoes and the basil leave stems to the pot
4. Bring to a vigorous boil
5. Lower heat and let simmer for approx an hour and a half. Until liquid is reduced in the pot.
6. Blend using a hand blender, or placing the mixture into a blender in batches.
7. Stir in basil, Greek yogurt, and Parmesan Reggiano.
8. Salt to taste
Enjoy!
This is an
extremely healthy and surprisingly filling meal all on its own. It is a
low calorie comfort food that makes a cold winter night become suddenly warm
from the inside out.
Serves
6
Ingredients
for Soup
2 Medium
Butternut squashes
1Tbs Olive Oil
1/2 Tbs Minced
Garlic
1 Yellow Onion
1 Granny Smith
Apple peeled and cored
1 Tbs Butter
8 fresh sage
leaves chopped OR 1/2 Tbs dried sage
4 Cups low or no sodium chicken stock
2 Tbs Plain Greek
Yogurt
1. Preheat oven 425°
2. Cut
butternut squashes in half scoop out seeds and guts paint with olive oil sprinkle
liberally with salt and pepper.
Optional: save seeds for
roasting
3. Roast cut side
up for 50 mins until caramelized brown and soft when cut into, flip over and continue to
cook for an additional 10 minutes (60 minutes total) until very soft
Optional: Place reserved seeds
onto roasting dish for the additional 10mins of cooking
4. Slice the
onion and cube the granny smith apple and add minced garlic to a Dutch oven
with butter and cook on medium high until the apple is soft (about 10mins)
5. Scoop out the
flesh of the squash into the Dutch Oven with the apple and turn up heat to high
to caramelize the squash a little more (about 4mins)
6. Add 8 chopped
fresh sage leaves or 1/2tbs of dried sage and 4cups low sodium chicken stock and cook
a little longer until bubbling
7. Add 2Tbs plain
Greek yogurt
8. Puree by
putting it into a blender in batches or use a hand bender
Add salt to
taste
Optional: Finish with roasted
seeds
Enjoy!
PS If you do
not want to dirty and additional pan for roasting you can peel and cube the
squash (or buy it pre-peeled and cubed) and add it to the dutch oven after step
4 and let it cook until softened for about 40 minutes.
