Tag Archives: soup

Mexicali Chicken Lime Soup

21 Feb

photo_1[1] After perusing the Budget Bytes website, admiring the simplicity and wholesomeness of most of those recipes, I was inspired by her chicken lime soup. I adapted using slightly different proportions and veg stock instead of chicken stock; I find chicken stock a bit too chicken-y. Also, for clarification, when I say chicken breasts, some people think breast= 2 parts (since breasts come in pairs, no?). Well… I actually mean pieces. So one breast= one piece.

This was a very easy recipe, and after a long day, it was quite easy to get this soup going.


  • 1 1/2 tbsp olive oil
  • 1 yellow onion, chopped
  • 3 stalks celery, chopped/diced (depending on how much you like celery)
  • 3 cloves garlic, diced
  • jalapeno, diced
  • 1 can of crushed tomatoes (15-oz)
  • 2 chicken breasts
  • 4 cups of vegetable stock
  • 2 tsp roughly chopped fresh oregano
  • 1/2 tbsp cumin
  • 2 limes (or more if you like it limey)
  • 1 avocado, sliced
  • 1 bunch cilantro, leaves picked off the stems
  • tortilla chips (we used bean-based chips)


  • Heat olive oil on high in a deep soup pot. When hot, add onion, celery, jalapeno, and garlic. Stir until onion is translucent.
  • Add in tomatoes, chicken breast (raw), and veg stock. Allow soup to come to a boil, then cover and lower heat so that it is at a nice simmer for about 15 min.
  • Lift out the chicken breast from the soup and roughly tear (pull apart) so that it forms nice strips. Place back into soup and add spices, juice from the limes, and 1/2 of the cilantro to the soup.
  • Garnish with avocado and remaining cilantro.



Creamy Asparagus Soup

9 Feb

photo (3)

Been a while! Been absolutely slammed at work… So have been cooking but not blogging.

While it’s not completely frozen outside like it is on the East Coast right now, it IS in fact, in the 50s and gray. A warm asparagus soup is perfect to perk me up for the rest of this gray Saturday afternoon. Also, who doesn’t like a 5-ingredient soup??


  • 2 tbsp olive oil
  • 1/2 chopped yellow onion
  • 2 bundles of fresh asparagus
  • 1 potato, peeled and chopped into 1/2 in cubes
  • ~24 oz vegetable stock
  • salt and pepper to taste


  • Heat a deep soup pot and add olive oil at med-high. Once hot, add onion. Stir once in a while, cook until translucent.
  • Wash and trim bottoms off asparagus. Roughly chop. Add asparagus and potato to onions in pot. Cook, stirring, for ~5 min.
  • Add veg stock and cover pot, cooking for another ~10 min, until potato is cooked through. Blend thoroughly (though I like to leave a few lumpy pieces for texture) with a hand blender. Add salt and pepper to taste. Yum!

Light Thai Carrot Coconut Soup

13 Jun

Leftovers, leftovers. We had waaaaaaay too many baby carrots leftover from the finger/dipping foods from our pool party this past Sat. But the problem is, I actually strongly dislike the taste and texture of raw carrots. Crap. What does one do with a lb of baby carrots?!

Umm. SOUP. Soup manages to turn pretty meeeh vegetables into most excellent– and quite healthy– dinner options. I took this recipe and made it a bit lighter.


  • 1 tbsp olive oil
  • 1 clove garlic, chopped
  • 1 inch cube ginger, chopped
  • 1 onion, chopped
  • 1 lb baby carrots
  • 2 tsp red curry paste
  • 1/2 c low sodium chicken broth
  • ~2 c coconut milk (I used SoDelicious brand, not the canned milk for a slightly lighter texture)
  • 1/3 c fat-free vanilla yogurt, plus more for garnishing
  • dash vanilla
  • chopped fresh mint leaves, for garnish


  • Heat oil in medium saucepan on med-high. Toss in garlic, ginger, and onion. Stir and cook until onions are glassy.
  • Dump in all the carrots. Say goodbye to your leftovers. Add red curry paste and mix around a bit. Pour in the broth and coconut milk, so that the milks just cover the height of the carrots in the pot.
  • Simmer with lid nearly shut until carrots are tender and break up easily when you press into them with a wooden spoon, ~20 min.
  • Blend either with hand immersion blender or blender (in batches) until smooth. Add yogurt and vanilla, stirring until smooth.
  • Serve hot with a dollop of yogurt and top with mint.

Spicy Summer Squash Soup

30 May

Prepped this last night right before we headed to the climbing gym, and it was good and ready when we got home (allowed the soup to boil and then took it off heat while away so we wouldn’t burn down the house)… This recipe has about 120 calories in each bowl, and is chopped full of stuff that is good for you!

I’ve been making this recipe since right after college, and it remains one of my favorite ones. All it requires is a bunch of chopping, and is so rich and tasty!


  • 1/4 c. olive oil
  • chopped or roasted garlic
  • 1 onion, chopped into medium chunks
  • 3 tomatoes, chopped
  • 2 zucchinis and 2 yellow squashes, chopped
  • 2 potatoes, peeled and chopped into bite-sized pieces
  • ~ 2 c. of stock (veg or chicken both work fine)
  • ample dashes of cayenne pepper
  • fresh basil or thyme, or dried herbs
  • grated cheddar or other cheese


  • In large pot, sautée onions in olive oil
  • When brown, add tomatoes– give it about 2 minutes
  • Add in zucchini, squash, and potatoes– let steam for another few minutes, stirring
  • Add in stock and cayenne (and salt & pepper to taste) and let simmer, covered, about 20-25 min, or until you can stick a fork through one of the potato chunks
  • Throw in basil after done cooking, serve with cheese on top– enjoy!

Easiest Goat Cheese Tomato Soup

20 Apr

I really needed something to calm my stomach, and get me back in working order. Rafe left on Thurs to go visit his parents in SC, and I was solo for the weekend (read also, “hadn’t gone to the grocery since he left”)… But I did have a bunch of random ingredients that go into tomato soup! I also managed to have honey goat cheese on hand, which was basically like crack to me. You could also add some pasta into the soup as well, to make it more of a tomato noodle soup. Basically, this soup was the easiest thing I’ve made recently.


  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic
  • 1 can (28 oz) whole San Marzano tomatoes (the can I used had basil in it as well)
  • pinch sugar
  • 1.5 c chicken stock
  • salt and pepper to taste
  • 1 tsp dry Italian herbs (or use fresh if you have em)
  • 3/4 c whole milk (2% or skim would probably work as well)
  • heavenly goat cheese (honey chevre was a plus)
  • Heat olive oil in pot over medium heat. Once warm, add onions and saute until glassy. Add garlic and cook until fragrant.
  • Add tomatoes, sugar, stock, and spices. Cook for ~15 min.
  • Blend soup (in batches if you need to) in a blender on medium so that the onion bits get smoother. Transfer back to pot on low heat. Add milk and stir.
  • When serving, add a spoon of goat cheese into the bowl, so that the taste of the goat cheese is distinctive as you eat it.

(This recipe was adapted from here.)


Beef Barley Lentil Soup

6 Feb


We’ve had a little bit of a cold snap (it’s in the high 40s and I’m freezing my tail off!). Rafe and I had picked up some meat this wkend, and set the soup to simmer before hitting the gym this evening. When we came back, the whole living room was fragrant with the scent of beef barley soup. YUM. And healthy. With the protein (beef, lentils) and fiber (barley), this is a pretty good-for-you meal. This was superduper tasty, especially on a cold night. Now, if only we had flannel sheets on our bed!


  • olive oil
  • 1 lb boneless beef chuck, cut into 1-inch cubes
  • salt and pepper
  • 2 carrots, peeled and chopped into little pieces, since I hate actually knowing there are carrots in my food…
  • 3 celery stalks, chopped into little pieces (see carrots)
  • 1 onion, chopped
  • 6 garlic cloves, chopped (with an awesome Slap-Chop if you have one…)
  • 3 sprigs of fresh rosemary, just the leaves
  • 32 oz beef broth
  • 1 large can diced tomatoes in juice
  • 1 c dried lentils, rinsed
  • 1 c barley, rinsed
  • 1/3 cup chopped fresh Italian parsley leaves, for garnish on top of soup


  • Heat a splash of olive oil in heavy large pot over medium heat
  • Toss beef with salt and pepper
  • Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef
  • Add the celery, carrots, onion, garlic, and rosemary to the pot. Saute until the onions are translucent. Return the beef and any accumulated juices from the bowl to the pot
  • Add the broth and tomatoes with their juice. Bring the soup to a boil. Add the lentils and barley in and reduce the heat to low heat. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour
  • Garnish with parsley

Thai Butternut Squash Soup

3 Nov

Squash week continues! (We had a brief respite on Tues night, when I had to go to a work dinner and had to do without squash.)

Wed night was: Thai Butternut Squash Soup, adapted from Rebecca’s recipe here. I found this soup super easy, especially if you’ve pre-roasted (we roasted 2 squashes on Mon) the squash. Lots of big flavor and sweetness from the squash and the red curry, but with the yogurt, it cools the flavors a bit.


  • About 2-3 cups of the insides of a roasted squash– pre-roast this to save time. Squash should soft and mushy, almost puree consistency.
  • 2 tablespoons olive oil
  • 1 onions, chopped
  • 2 tablespoon red Thai curry paste
  • 1 garlic clove chopped
  • Salt and pepper to taste
  • Pinch of cayenne to taste
  • 1 14 oz. can coconut milk
  • 1/2 – 1 cup stock (veg or chicken), depending on the consistency you’re going for
  • 2 handfuls cilantro or lemon basil, chopped
  • Fat-free plain yogurt


  • Heat the olive oil in a large soup pot. Toss in onion and sautee until glassy, stirring often. Add in the garlic, salt, pepper, cayenne, and red curry paste and stir often so the seasoning really comes out.
  • Add in the squash, coconut milk, and stock, stirring less frequently, until soup reaches a boil.
  • Add in cilantro/lemon basil and stir. Add in some plain yogurt (~1/2 c.) to taste if you’d like the soup more creamy.
  • Take off heat and purée the soup with a hand blender.
  • Serve with dollop of plain yogurt in the center and garnish with twig of cilantro/basil.