With the weather turning cold, soup is the perfect dinner.

Use your leftover turkey!

Turkey and Rice Vegetable Soup

Total Time:
Prep:
Level: Easy
Yield: 4 servings

Ingredients

  • 1/2 c. bacon, cut into 1/2″ pieces
  • 1 lb. ground turkey
  • 1 Garlic clove, minced
  • 1 c. Chopped red onion
  • 1/2 c. chopped carrots
  • kosher salt
  • Freshly ground black pepper
  • 1 yellow bell pepper, chopped
  • 1/4 c. dry white wine
  • 3 c. chicken stock
  • 1 c. cooked white rice
  • 1 c. chopped parsley

Directions

  1. In a large pot over medium heat brown bacon until crispy and fat is rendered. Transfer bacon to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
  2. Increase heat to medium-high and brown ground turkey in bacon fat, about 3 minutes. Stir in garlic, red onion, and carrots and season with 1 teaspoon salt and 1/2 teaspoon black pepper; sauté for 1 minute.
  3. Add bell pepper, white wine, and stock; bring to a boil and simmer for 5 minutes
  4. Stir in cooked rice and parsley until warmed through and serve immediately with crispy bacon.

 

Lemon Chicken and Rice Soup

Total Time:
Prep:
Level: Easy
Serves: 4

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. chicken, cut into 1/2″ cubes
  • kosher salt
  • Freshly ground black pepper
  • Juice and zest of 1 lemon
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 qt. chicken stock
  • 1 c. cooked white rice
  • 2 green onions, thinly sliced

Directions

  1. In a large pot over medium-high heat, heat oil. Add chicken to pot and season with salt, pepper, and half the lemon zest. Brown chicken on all sides, 5 minutes. Add garlic and onion and sauté, scraping bottom of the pan, 2 to 3 minutes. Season with salt. Add carrots and celery and cook until softened, about 5 minutes.
  2. Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes. Add green onions just before serving.
  3. Garnish with remaining lemon zest and serve.

Spinach and White Bean Soup

Total Time:
Prep:
Level: Easy
Serves: 4

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1 carrot, chopped
  • kosher salt
  • Freshly ground black pepper
  • 1 c. dry white wine
  • 32 oz. low-sodium vegetable stock
  • 15 oz. can cannellini beans, rinsed and drained
  • 1 c. sliced zucchini, cut into half moons
  • 2 c. peas
  • 3 c. baby spinach, washed and dried
  • 1 c. freshly grated Parmesan

Directions

  1. In a large pot over medium heat, heat oil. Cook garlic and onion, stirring with a wooden spoon, 2 minutes. Add carrots, season with salt and pepper and cook 2 minutes more. Add white wine and stock, then bring to a boil and simmer for 5 minutes.
  2. Mix in cannellini beans and zucchini and simmer until vegetables are tender, 5 minutes.
  3. Just before serving add peas, fresh spinach and Parmesan. Stir until warmed through and spinach is wilted.
  4. Serve in soup bowls and top with pepper.

Cleansing Detox Soup

Serves 6
Ingredients
  1. 1/4 cup water (or vegetable broth)
  2. 1/2 of a red onion, diced
  3. 2 cloves garlic, minced
  4. 3 celery stalks, diced
  5. 3 medium carrots, diced
  6. 1 small head of broccoli, florets
  7. 1 cup chopped tomatoes
  8. 1 tablespoon fresh ginger, peeled and minced
  9. 1 teaspoon turmeric (I used powdered)
  10. 1/4 teaspoon cinnamon
  11. 1/8 teaspoon cayenne pepper, or to taste (optional)
  12. fine-grain sea salt and black pepper, to taste
  13. 6 cups water (or 4 cups vegetable broth + 2 cups water)
  14. 2 cups kale, de-stemmed and torn in pieces
  15. 1 cup purple cabbage, chopped
  16. juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)
Instructions
  1. In a large pot, add the water and turn on the heat to medium-high. After it’s hot, add the onion and garlic. Sauté for 2 minutes, stirring occasionally. Add the celery, carrots, broccoli, tomatoes and fresh ginger. Stir and cook for 3 minutes, adding in extra water or broth as needed (another 1/4 cup). Stir in the turmeric, cinnamon, and cayenne pepper plus salt and pepper to taste.
  2. Add in the water or vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft. Add in the kale, cabbage and lemon juice near the last 2-3 minutes of simmering.
  3. Enjoy!
Notes
  1. This cleansing recipe is oil-free because avoiding the use of oil during a cleansing meal is important for the detoxification process (and you won’t miss the oil at all due to all the flavor!) but if you feel like cooking with oil, use a minimal amount – 1 tablespoon or less.
  2. Leftovers stay well in the refrigerator for up to 3 days.

Lemon:
Lemon is everything. If you have been reading my blog for a while, then you may have noticed that I drink 32 ounces of warm water with the fresh juice from 1/2 of a lemon every day, before anything else. I cannot skip this step! It makes me feel normal and wakes up my digestive system. Lemon has amazing cleansing properties and provides a burst of Vitamin C while supporting the detoxification process. Adding lemon juice to your soup will help to keep your immune system strong while bringing lightness and flavor.

Ginger:
Fresh ginger is so essential. So healing. So digestion-friendly. With it’s natural cold fighting properties, you can battle off congestion, flu and nausea while boosting your immunity. Not only do I add ginger to all the soups I prepare, but I add a huge chunk to our daily green juice, in salad dressings and in hot tea. (ground ginger is okay, if you don’t have fresh ginger on hand, although fresh is best)

Turmeric:
This is a spice that I’ve grown to love due to its skin-loving properties (aids in a healthy glow), antiseptic, anti bacterial and anti inflammatory wonders. It comes from a root similar to ginger, is high in antioxidants and adds a beautiful bright golden color to any dish (again fresh turmeric is best, but ground turmeric is okay too)

Cinnamon:
So wonderful in this cleansing soup! Not all cinnamon is the same, which I recently found out. Saigon cinnamon (vs. regular cinnamon) has a distinct flavor, boldly delicious scent and aids in balancing blood sugar levels while stimulating digestion. It’s also a natural sweetener – add  saigon cinnamon to your smoothie, oatmeal, granola, coffee, baked goods and even soup.

Cayenne Pepper:
I add the tiniest bit of cayenne to many dishes. While it’s optional, I really love the dose of heat and flavor from cayenne because I don’t have to add as much salt when there is enough spiciness. Not a ton of spiciness, just enough for noticeable flavor. Cayenne pepper is known to rev up your metabolism and helps with congestion. Goodbye stuffy nose!

http://www.theglowingfridge.com/cleansing-detox-soup/

http://www.delish.com/cooking/nutrition/g660/healthy-soups-myplate/?slide=26

4 Quick and Easy Soup Recipes was last modified: by MAC's Lash and Skin Studio