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Hair Health : SOUP’S ON! Our 3 Fave Soup Recipes
There is nothing like a nice, warm bowl of soup, on an icy cold winter day. Whether used as a side dish or the main meal course, soups are a great lunch or dinner go to, for those days you desire a healthy, well-balanced meal, without all the hassle and mess that can come along with whipping up a series of complex dishes. You can literally have all the nutritional value you need, in one serving. While traditional favorites such as tomato basil and chicken noodle are great for when you are in the mood for basics, I’ve found that, unless I’m in bed with the flu, the classics are not always substantial enough for me. During winter, I really crave hearty soups with a flavorful punch. I like to get adventurous with my soup recipes, intentionally seeking out exotic tastes and creative flavor combinations, that won’t leave my tummy still grumbling once I clean out my bowl. These are my current top favorites I’ve tried thus far. Each recipe is fast, easy, and super tasty! So give them a try, and tell us what you think.
Gina Neely’s Hot and Spicy Tortilla Soup
*source: foodnetwork.com
Ingredients | Serves about 4 to 6
- 2 tablespoons of vegetable oil
- 1 onion, finely diced
- 1 yellow bell pepper, diced
- 1 jalapeno, seeded and diced
- Salt and freshly ground black pepper
- 1/2 teaspoon ground cumin
- 32 ounces low-sodium chicken broth
- 1 (14.5-ounce) can diced Mexican style tomatoes
- 1 cup frozen corn kernels, thawed
- 1/4 cup roughly chopped cilantro, plus 2 tablespoons
- 1 (12-ounce) boneless skinless chicken breast, diced
- 1 cup crushed tortilla chips
- Sour cream, for topping
- Monterey Jack, shredded, for topping
- 2 limes, wedged
Directions
In a large heavy bottomed pot, heat the oil on medium-high heat. Sauté the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For more on this Recipe: Gina Neely’s Hot and Spicy Tortilla Soup
Pat and Gina Neely’s White Chicken Chili
*source: foodnetwork.com
Ingredients
- 2 (14.5-ounce) cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Directions
Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Recipe Source: The Pat & Gina Neely, and foodnetwork.com
For more on this Recipe: Pat and Gina Neely’s White Chicken Chili
Persian New Year’s Noodle Soup
Photo by Mark Weinberg
*source: food52.com
Ingredients | Serves 6 to 8
- 1/2 cup chickpeas, soaked overnight in 2 to 3 cups water, rinsed, and drained
- 1/2 cup navy beans, soaked overnight in 2 to 3 cups water, rinsed, and drained
- 1/2 cup kidney beans, soaked overnight in 2 to 3 cups water, rinsed, and drained
- 3 tablespoons olive oil, plus extra for drizzling
- 2 yellow onions, thinly sliced
- 1 teaspoon turmeric, ground
- 1 teaspoon cumin, ground
- 1 poblano chili, diced
- 3 cloves garlic, minced
- 1/2 cup green or brown lentils, rinsed
- 1 1/2 teaspoons salt
- 8 to 10 cups vegetable broth (low sodium if possible)
- 5 cups fresh spinach, washed and chopped
- 1/2 pound linguine, broken in half
- 1 cup parsley, chopped
- 1/2 cup cilantro, chopped (more to taste)
- 2 tablespoons lemon juice
- 1/3 cup chopped fresh dill (more to taste)
Directions
Heat the oil in a large pot or oven, on medium heat. Add the onions, turmeric, and cumin. Sauté the onions until they’re very soft, golden, and fragrant (8 to 10 minutes). Add the garlic and chili, and cook for another 2 to 3 minutes, or until the garlic is fragrant but not browning.
Add the chickpeas, navy beans, kidney beans, and lentils, along with the salt and broth. Bring the mixture to a boil, and reduce it to a simmer. Simmer for an hour, with the lid of the pot on but slightly ajar to let steam out, until the beans are tender (this may take up to 80 minutes).
Add an extra cup of broth. Add the spinach and linguine. Simmer until the linguine is tender but slightly al dente (10 minutes). Add the herbs and allow them to simmer for a minute before tasting the soup and adjusting seasonings. Stir in the lemon juice.
Serve the soup with a generous dollop of cashew cream or a drizzle of olive oil. Leftovers will keep for up to five days, and can be frozen for up to four weeks.
Recipe Source: food52.com
For more on this Recipe: Persian New Year’s Noodle Soup
Stay warm, curly girlies!
