African Peanut Soup

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Creamy curry coconut soup with crunchy peanuts - seriously this soup is epic! I don’t know about you but I think soup is the perfect meal for fall - it’s hearty, warming, and just feels like what you should be eating when the leaves are changing colour.

So this is a recipe that we have been making forever, and I actually should probably give Aaron credit for this recipe because initially, it was his. Since first making this we have made this so many more times and even opted for this over turkey one year at Christmas. That is how much we all love this soup.

The combination of curry powder, crunchy peanut butter and sweet potatoes gives you that perfect savoury/sweet combo all while being super hearty. Plus, it’s full of really good for you ingredients. Sweet potatoes, lean ground turkey and warm earthy spices - I mean seriously I can’t say enough times how good it is!

The other great thing about this soup is it freezes amazingly - I like to make a big batch and pull it out of the freezer for those days when you need something quick and easy.

So next time you’re craving something hearty and delicious whip this up - I promise the flavour combination of the creamy coconut, peanut and curry will meet all your comfort food needs!

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prep time 20 minutes

cook time 1 hour

total time 1 hour 20 minutes

servings 4

Ingredients

3 tbsp peanut oil

1 tbsp curry powder

1 medium onion

4 garlic cloves

2 large sweet potatoes - cut into 1/2 inch pieces

4 cups chicken stock

1 -28 oz whole tomatoes - quartered

1 lb ground turkey

1 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup chunky peanut butter

1 can coconut milk

peanuts to garnish

Instructions

In a large stock pot heat 2 tbsp of peanut oil then add in curry powder and cook for 1 minute stirring constantly. Add in sliced onions and cook stirring occasionally until onions are softened. To the pot add garlic and cook another 1 minute then add in add sweet potatoes, chicken stock and tomatoes. Simmer for 20-30 minutes or until sweet potatoes are very soft

In a frying pan add remaining tablespoon of peanut oil and heat. Add ground turkey and season with salt + pepper - stir occasionally until cooked through.

To the soup add in in the ground turkey, salt, pepper, cayenne pepper, peanut butter and coconut milk. Stir to combine then simmer another 20 minutes.

Serve immediately and garnish with peanuts.

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Bacon Corn Soup with Cilantro Gremolata

Bacon Corn Soup with Cilantro Gremolata - healthy and tasty, basically summer in a bowl.

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So I think that corn soup is so summery, at least where I come from it is. Corn is one of those things that was only available at very specific times of the year, so when it was, you took full advantage of it.

Now, of course, you can always get canned or frozen corn but it’s really not the same. Fresh corn on the cob is by far superior in taste and texture. Now that is not to say I don’t use frozen corn mid-winter, but when you can get it fresh - DO IT!

My love of corn goes back many many years to my childhood. I was 2 years old and we were at my grandparent cabin when I first experienced corn on the cob. Now I’m not sure if it was the salt and butter or the corn itself but I was immediately in love. I ate more cobs of corn that any of the adults and needed to be cut off because I would have kept going were I not stopped!

So needless to say corn and I go way back, which is probably why I love making corn soup. This soup is creamy and full of flavour all while being packed full of veggies and everything you need to make it a complete meal.

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prep time 15 minutes

cook time 45 minutes

total time 1 hour

servings 6

Ingredients

1 tbsp oil

1/2 white onion

1 medium zucchini

2 medium carrots

1 russet potato

8 cups chicken stock

5 strips of bacon

4 cups of corn

1 tsp salt

1/2 tsp pepper

Instructions

In a stockpot place oil and chopped onion and sauté until onion is translucent. Add in chopped carrot and cook over medium heat 4-5 minutes or until carrots of softened.

Add in roughly chopped zucchini, potato and chicken stock and simmer for 15-20 minutes or until all of the vegetables are softened.

Use an emersion blender to blend soup until smooth (you can also use a Vitamix or blender - being careful because soup is very hot).

In a separate frying pan cook bacon until crispy then drain on a paper-towel-lined plate.

To the pureed soup add in salt + pepper, corn and crumbled bacon. Bring to a low boil then serve with a spoonful of gremolata on top.

Gremolata

1/4 cup cilantro

1 tsp shallots

1 tsp lemon zest

2 cloves of garlic

1 tsp olive oil

salt + pepper to taste

In a small bowl combine finely chopped cilantro, shallots, lemon zest finely chopped garlic, oil and salt + pepper.

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Roasted Broccolini Soup

This lovely roasted broccolini soup is a great starter for your next dinner party or a quick and healthy weeknight dinner.

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Ok, everybody, it’s finally Friday and here in LA it’s supposed to be really nice so we're planning to get out and enjoy it! Living so close to the beach is very different for us so we're trying to take as much advantage of it as we can.

That being said last time we went I was not nearly as organized as I should have been and I didn't pack any snack which was a major fail because by 2 we were starving and had to cut our beach day short. So this weekend I’m going to plan ahead so we can extend our beach time!

Now while this soup probably isn’t going to be gracing my picnic it is a delicious quick and easy dinner that is so good for you. I love the fact that you can make these thick and creamy soups by pureeing rather than filling them full of cream. It’s something that I make often and is such a great way to use up veggies in your fridge that are past their prime.

I also really love adding in the kick of red pepper flakes but if your less of a spice lover than you can certainly leave it out.

So I hope this weekend is just as beautiful where you are and that you have time to get out and enjoy it!

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prep time 10 minutes

cook time 50 minutes

total time 1 hour

servings 2 - 4

Ingredients

2 cups broccolini (1 large bunch)

4 celery stalks

1/2 white onion

1 tbsp olive oil

6 cups chicken stock

1/8 tsp red pepper flakes (optional)

1 tbsp dill

1 tbsp dijon mustard

salt + pepper

Instructions

Preheat oven to 350. On a large baking sheet place roughly chopped broccolini, celery celery stalks and onion. Drizzle with olive oil and sprinkle with salt + pepper. Roast in the oven for 30-40 minutes or until fork tender.

In a high powered blender place roasted vegetables and 2 cups of chicken stock. Blend on high until smooth. Transfer to a large soup pot, add remaining chicken stock, red pepper flakes and salt and pepper. Bring to a low simmer then add in dill and dijon mustard and simmer 5 minutes.

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Spicy Chicken Tortilla Soup with Cilantro Lime Sour Cream and Avocado

Everyone loves Tortilla Soup! With the addition of the Cilantro Lime Sour Cream, this soup is a yummy twist on a favourite dish.

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So, after spending some time in Sunny California I have certainly come to realize that there is a big difference in Mexican food here vs Mexican food at home. I should have expected it since Southern California is so close to the border and the ingredients available are so much fresher, but let me tell you it is REALLY exciting that every grocery store carries types of peppers and fresh tortillas that we would never get at home!

So naturally all that I want to do is cook with all of these fresh ingredients available, so let’s kick it all off with Tortilla Soup since right now there are fresh avocados everywhere!

Now, I don’t know about you but I think the best part of tortilla soup is the crunch, but I can never find the little tortilla strips that they have in restaurants. More often than not I have to crunch up full-sized taco chips, but this time I found great little fresh corn tortillas that were street taco sized - they worked so perfectly for making my own. I sliced them thin, broiled until they were nice and toasty and they came out perfectly. I highly recommend making them for yourself since they are seriously soooo easy!

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prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4

Ingredients

1 shallot

1 tbsp olive oil

1 large jalapeno seeded

4 cloves garlic

4 cups chicken stock

1.5 lbs chicken breast

2 cups frozen corn

1 - 28 oz can diced tomatoes

1 - 15 oz can black beans

1 tbsp cumin

1 tbsp smoked paprika

1 tsp chili powder

1 tsp salt

juice of 1 lime

1 avocado

Tortila strips

Cilantro to garnish

Instructions

To a large pot add oil and chopped shallots, cook until translucent (approx. 5 minutes). Add in finely chopped jalapeño and minced garlic and cook 1 minute or until garlic fragrant.

To the pot add chicken stock and uncooked chicken breast cut into 2-inch pieces. Bring to a boil and simmer for 20-25 minutes or until chicken is fully cooked. Remove chicken from the stock and shred chicken using 2 forks then return to the soup.

Add in canned tomatoes, black beans, cumin, smoked paprika and chilli powder. Simmer for 20 minutes, add in corn and lime juice and cook 10 minutes.

Serve with cilantro lime sour cream (recipe below), avocado, tortilla strips and cilantro.

Cilantro Lime Sour Cream

1/2 cup sour cream

zest of 1 lime

1/4 cup cilantro

salt to taste

In a small bowl combine sour cream, zest of a lime, and cilantro. Stir until fully combined. Season with salt to taste.

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Thai Red Currie Soup with Zucchini "Noodles"

This spicy Thai Red Currie Soup is a great low carb dinner option. With Zucchini Noodles rather than traditional noodles you can feel good about eating this any day of the week.

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So I don’t know about you but I think soup makes for one of the best meals almost any time of year, but especially when it’s cold outside! I also think that when you can add some spice into your soup you make it even better!

I have recently fallen in love with red currie paste and I think that it makes one of the best flavour additions! In the past I often have just used currie powder but the paste really adds a depth of flavour that I think most soups need.

I also like the option of using zucchini for the noodles rather than a traditional noodle, it gives the extra benefits of adding in more veg, but also the texture of a noodle so win-win! The other great thing is that if you don’t have a spiralizer almost every grocery store sells already spiralized veggies. Now, the price that you pay by having the grocery store do the work for you would make buying a spiralizer totally worth it, but if you don’t want one more gadget in your kitchen you always have options.

I also really love a good kick of spice in my soup but if spicy things are not your jam feel free to leave out the Serrano pepper or cut back on the amount that you use. That’s the great thing about soup, you can really customize to the flavours you and your family love!

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prep time 10 minutes

cook time 35 minutes

total time 45 minutes

servings 4 - 6

Ingredients

1 small white onion

1 tbsp olive oil

12 small white mushrooms

4 cloves of garlic

1 Serrano pepper (or less if you prefer it less spicy)

1 jar red currie paste

8 cups chicken stock

1 can light coconut milk

1 yellow pepper

3/4 cup peanut butter

1/4 cup soya sauce

1 zucchini spiralized

1 cup chopped cilantro

Instructions

In a large soup pot add olive oil and chopped white onion and sauté over medium heat until onions are translucent. Add in quartered mushrooms and cook another 5 minutes. Stir in minced garlic and finely chopped Serrano pepper and cook another 1-2 minutes until garlic is fragrant.

Stir in the jar of red currie paste being sure all of the vegetables are well coated with the currie paste. Add chicken stock and bring to a simmer and allow it to cook on low for 10 minutes.

Stir in coconut milk, thinly sliced yellow peppers, peanut butter and soya sauce. Simmer another 5 minutes then add in spiralled zucchini and cook another 5 minutes. Finish with cilantro then serve immediately.

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