Cheesy Broccoli Soup

Ingredients:

• 1-1/4 pounds of well rinsed and trimmed broccoli
• 2 cups sliced onions
• 5 tbsp. butter
• 7 cups of chicken broth
• 1 tsp. oregano
• ¼ cup of Xanthan Gum
• 2 tbsp. Dijon mustard
• Pinch of pepper or to taste
• 1 cup of skim milk
• 2 cups shredded Cheddar cheese

How to make:

Cut florets of broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes. Drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add in sliced onions and 3 Tbsp. of butter and sauté over medium heat for 5 minutes. Add 3 cups chicken broth and oregano to the pan and simmer for 20-30 minutes.

Carefully place hot mixture into food processor or blender and blend until smooth. Melt remaining 2 Tbsp. of butter in saucepan; stir in xanthan Gum and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining chicken broth. Continue to cook, stirring until it begins to boil. Add milk and cheese keep over heat until cheese is melted but don’t stop stirring. Add in remaining broccoli and heat through at a lower heat.

Makes: 8 servings         Serving Size: 1 cup     Calories: 185

Tomato Soup with a Kick

Ingredients:

• 1 tsp. olive oil
• 1 onion finely diced
• 2 garlic cloves minced
• Pinch of sea salt and pepper or to taste
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• 4 cups of stewed tomatoes (canned with spices/ no sugar)
• ½ tsp. Xylitol or Stevia
• 1 cup water
• 1 tbsp. butter
• Top soup when serving with fresh cilantro
• leaves and red-pepper flakes

How to make:

In a large saucepan, heat oil over medium heat.  Add onions, garlic and salt & pepper. Continue to cook, until onions are soft. Add cumin and coriander, continue to cook. Stir for a few seconds.  Add in stewed tomatoes, xylitol, and water. Cook until heated. Working in batches, puree soup in blender or food processor until smooth. Try not to fill container more than half way, this way it won’t over flow. Strain through a fine sleeve into pan and reheat if necessary. Stir in butter and season with salt and pepper to taste.

Makes: 4 servings= 162 calories

Chicken soup

Ingredients:

• 1 (3 pound) whole chicken
• 2 red bell peppers, ribs and seeds removed, thinly sliced lengthwise, and cut crosswise into 2-inch pieces
• 4 stalks celery, halved
• 1 large onion, halved
• Water to cover
• Salt & pepper to taste
• 1 tsp. chicken bouillon granules (optional/ to taste)

How to make:

Put chicken, red peppers, celery, and onion in large soup pot and cover with cold water. Heat and simmer, uncovered, until chicken meat falls off the bones (skim off foam every so often). Take everything out of the pot. Strain the broth. Pick the meat off of the bones and chop celery and onion to the pot. Stir together, and serve.

Makes: 10 servings     Serving Size: 1-1&1/2 cups     Calories: 152