#wintersoup

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Key to the Perfect Chicken Soup.

When making a really good chicken soup be it for the purpose of helping with a cold, flu, wanting something simple yet comforting, or needing an effective way to warm up your bones from very cold weather always smoke the chicken.

With the one that I made recently to use up some of the brown rice that I had laying around in the tiny apartment because I was feeling chilly while my big guy/husband was clocking out from work he couldn't resist the smell of the smoked chicken.

The blend of seasonings used on the chicken breast cutlets that he bought for me earlier was Italian herb blend/pizzamauste for the Finnish people that could stumble across here, all around spice seasoning/garlic pepper for Americans, Herbamare/Adobo for Americans who use Latin American product staples.

Smoke the chicken in your grease of choice, I used olive oil in mine, but if you really want to elevate it especially for your feedee chicken fat, duck fat, or bacon grease should do the job just great. The name of the game is getting your chicken to not just brown, but to also leave a fonde coating on the bottom because when you get ready to caramelize the onions, infuse the carrots, and celery in the fonde and grease mix.

Pour in the chicken stock or use a mixture of chicken bouillon and water to make a quick stock and pour onto the chicken and soup veggie mix to bring it a boil before adding your rice or noodles of choice before sprinkling some Old Bay lemon and herb seasoning for an extra bit of zest to enhance the flavor even more. My husband has made chicken noodle soup before last year because he never heard of it before and we both caught crew cough because of me being fresh off the plane at the time. But he likes the smoked chicken version better because of my inate curiosity and originally coming from an East Coast low income urban neighborhood for starters.

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Turmeric and Ginger Squash Soup

(Vegan and Gluten Free, Self-Awarded Potluck Winner)

Note to Reader: Do not be dismayed by the length of this recipe, it’s really quite simple and not time intensive- I’m just a verbose recipe writer)

2 large squashes of your choice (Butternut and acorn come highly recommended)

1 carton vegetable broth (or any other broth of your choice)

Avocado oil (and/or ghee, butter, or olive oil)

2 cans coconut milk (full fat)

Large knob of ginger

1 head of garlic

1 onion

2 large fresh turmeric knobs (if you can’t find fresh turmeric, 1 spoonful of powder will suffice)

Salt and pepper

Optional:

Garam Masala 

Red pepper flakes 

1-2 spoonfuls tahini

Green onion or coriander for garnish

First- The Squash

1) Preheat oven to 375

2) Halve or quarter squashes. Douse them liberally with oil of your choosing (consider a high smoke point oil like Avocado oil since we will be roasting this at a high temperature). Put them flesh side down in a 375 degree oven for about 45 minutes until thoroughly soft and squashable (meanwhile make the aromatics) 

Second- The Spices

1) Dice up the triumvirate of spice: garlic, ginger, and onion.

2) Heat pan (preferably cast iron) on your stove over medium heat. Add a generous 3-5 tablespoons of your oil of choice. Add onions, ginger, garlic. Add the turmeric (diced or grated)

3) Sauté for 3-5 minutes until onion is translucent (Add Garam Masala and red pepper flakes if using) Sauté another couple minutes. If spices stick to pan or are beginning to burn, add a sip of broth to them. 

Third: The Blending

1) Using either an immersion blender or food processor- blend together the squash (sans skin), spices, and 1-2 cups broth. It should be quite thick at this stage.

2) Taste for salt, pepper, any additional flavors (you want the soup to be extremely thick and flavorful at this point.)

3) Add 1-2 cans coconut milk until your desired consistency is reached. (If you’re adding a couple spoonfuls of tahini for added rich nuttiness- now’s the time)

4) Warm soup over stove or put in crock pot until you’re ready to serve

The Footnotes: How is this recipe nourishing my body?

Now that your hands and every hand towel you own are permanently stained cucurmin-yellow, here are the highlights of why this soup optimizes your body’s natural detoxification pathways (chicken soup for the soul- one might say).

1) Squash is packed with Vitamin C. Your adrenal glands need high amounts of Vitamin C to function properly. Adrenal glands produce hormones that help regulate your metabolism, immune system, blood pressure, and your body’s internal response to stress. Having these bad boys regulating at their top capacity empowers your body’s resilience.

2) The Triumvirate: Garlic, Onion, and Ginger. Compounds in garlic support the immune responders in your body, protect your heart, and scavenge reactive oxygen species (ROS)*. Onions contain antioxidant compounds that fight inflammation. Ginger inhibits ROSs  *(ROSs- much like ROUS’s in The Princess Bride, ROSs are stressful on the body and are ideally minimized in your general vicinity)

3) Curcurmin (the active ingredient in turmeric) is an antioxidant powerhouse that has been linked to happy brain functions and further killers of the dreaded ROSs (in your body, not in the Fire Swamp)

[freshcravings]

A spicy way to enjoy Winter - Moroccan Lentil Soup

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Acorn squash and carrot soup.

RECIPE: https://www.saltandlavender.com/acorn-squash-and-carrot-soup/

[freshcravings]

The perfect soup to warm you up this winter!  Zucchini & Chorizo Soup With Haloumi

[tomnf321]

From Frost to Broth: AquaTru’s Winter Vegetable Soup Recipe

There’s nothing better than a warm bowl of soup on a cold day. This winter vegetable soup combines wholesome ingredients with purified water for a clean, comforting, and healthy meal.

Check out the recipe here: https://www.reddit.com/r/homewaterpurifier/comments/1s6ofp8/from_frost_to_broth_aquatrus_winter_vegetable/

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Hearty Cowboy Beef Soup - Easy Recipe

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A comforting and creamy winter soup featuring the rich flavors of butternut squash and pumpkin. Perfect for cozy evenings and holiday gatherings.

Ingredients: 1 small Winter Squash, peeled and diced. 1 cup Pumpkin, cubed. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 cup coconut milk. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. Salt and pepper to taste. 2 tbsp olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the chopped onions and garlic and cook until the onions are soft and fragrant. Add the diced pumpkin and winter squash and stir them in with the onions and garlic. Put in the vegetable broth and raise the heat. Make sure the squash is soft. Blend the soup until it's smooth with an immersion blender. Salt and pepper should be added along with the coconut milk and ground cinnamon and nutmeg. Let it cook for five more minutes. Make the seasonings taste better. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

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