SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)



Who doesn’t love a good soup? I can eat soup all throughout the year. I really felt like having curry this week and this was the perfect combination of flavors to quench my cravings! Let me tell you, this makes your home smell delicious! Chicken breast meets a ton of yummy veggies with wonderfully warm flavors like curry, cayenne and cumin. Indulge and enjoy!

SPICY CHICKEN & CAULIFLOWER CURRY SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 78

INGREDIENTS:

๐ŸŒถ๏ธ 13 Ounces Chicken Breast

๐ŸŒถ๏ธ 1 Large Head Cauliflower (22 Ounces)

๐ŸŒถ๏ธ 2/3 Cup Frozen Onions

๐ŸŒถ๏ธ 2/3 Cup Frozen Peas

๐ŸŒถ๏ธ 2 Roma Tomatoes

๐ŸŒถ๏ธ 1 Can Tomato Paste

๐ŸŒถ๏ธ 1 Box Vegetable Stock

๐ŸŒถ๏ธ 1 Cup Unsweetened Almond Milk

๐ŸŒถ๏ธ Curry (I used Hot), Coriander, Cumin, Cardamom, Cayenne & Turmeric

DIRECTIONS:

๐ŸŒถ๏ธ Chop the chicken into cubes.

๐ŸŒถ๏ธ Chop the cauliflower and tomatoes.

๐ŸŒถ๏ธ Place all the ingredients in the crockpot and mix well.

๐ŸŒถ๏ธ Cook on low for 5 hours.

๐ŸŒถ๏ธ Serve & devour.

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ITALIAN BEEF SOUP

Italian Beef is one of the best dishes on the planet. If you’ve never had one, get to Chicago right now and eat one. You will never be the same. I promise, you will crave it for life. I felt like Italian beef this week, but didn’t want to do what anyone would expect, so I transformed it to a soup. Its hearty, meaty, and its warm flavors are bold! Top with cheese or croutons for an added touch!

ITALIAN BEEF SOUP

SERVING SIZE: 1 Cup | Servings: 8 | Calories per Serving: 287

INGREDIENTS:

๐Ÿ„ 2 lbs. Beef Round Roast

๐Ÿ„ 2 Small Yellow Onions

๐Ÿ„ 1 Jar Sweet Cherry Peppers

๐Ÿ„ 8 Ounces Hot Giardiniera

๐Ÿ„ 4 Cups Beef Broth

๐Ÿ„ 1 Cup Parsley

๐Ÿ„ Black Pepper, Red Pepper, Garlic Powder

DIRECTIONS:

๐Ÿ„ Place the beef in the crockpot.

๐Ÿ„ Chop the onions and sweet peppers. Place into crockpot.

๐Ÿ„ Drain the Giardiniera and empty into crockpot.

๐Ÿ„ Pour the broth in.

๐Ÿ„ Chop the parsley and sprinkle that, the black pepper, red pepper, and garlic powder into the crockpot. Mix well.

๐Ÿ„ Cook on low.

๐Ÿ„ After the beef is tender, about 4 hours, you can take it out and shred it. Put the beef back into the crockpot to continue cooking.

๐Ÿ„ After a couple more hours, it should be ready to devour!

POTATO & CABBAGE SOUP (Crockpot)

When you need a dish that is inexpensive, easy, and simple this is it. You can use it as a main dish or side and its super nutritious, so you can’t even list all the benefits! These simple flavors don’t compete with each other and you’ll be thanking me for its simplicity. ๐Ÿ˜‰

POTATO & CABBAGE SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 10 | Calories per Serving: 78

INGREDIENTS:

๐Ÿ€ 5 Russet Potatoes

๐Ÿ€ 12 Ounces of Green Cabbage

๐Ÿ€ 1 Medium Yellow Onion

๐Ÿ€ 1 Cloves of Garlic

๐Ÿ€ 6 Cubs Chicken Broth

๐Ÿ€ 2 Cups Water

๐Ÿ€ 1 Cup Chopped Parsley

๐Ÿ€ Black Pepper and Red Pepper Flakes

DIRECTIONS:

๐Ÿ€ Dice the potatoes into bite size pieces and add to crockpot.

๐Ÿ€ Chop the onion and place with potatoes.

๐Ÿ€ Finely chop the garlic and add in with the veggies.

๐Ÿ€ Add the chicken broth, water, parsley, black pepper and red pepper flakes.

๐Ÿ€ Mix well.

๐Ÿ€ Heat on low for 6 hours or under potatoes are tender.

๐Ÿ€ Eat!

PORK POT ROAST SOUP

โ€‹


I love taking leftovers and creating new dishes or different takes on it. Last week I made a pork roast, but I had WAY too much meat left over. I loved the flavor, but wanted to do something just a little bit different. I decide to go with a soup. It has all the same classic flavors, but in a more warming and comforting way. Its delicious, nutritious and so easy you don’t even have to think about it. I hope you enjoy this take on the classic!

PORK POT ROAST SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 12 | Calories per Serving: 55

INGREDIENTS:

โœบ 7 Ounces of Boneless Pork Loin

โœบ 3 Gold Potatoes

โœบ 25 Baby Carrots

โœบ 1 Yellow Onion

โœบ 3 Garlic Cloves

โœบ 4 Cups Chicken Broth

โœบ 2 Cups Water

โœบ Parsley and Black Pepper

DIRECTIONS:

โœบ Slice the potatoes in 6ths or bite size pieces.

โœบ Slice the onion and chop the baby carrots in half.

โœบ Place the pork loin and veggies in the crockpot.

โœบ Pour in the chicken broth and the two cups of water.

โœบ Sprinkle heavily with parsley and black pepper.

โœบ Cook for 8 hours on low.

Bowl up and devour!

Chicken & Lentil Soup

This is the perfect time of year for some warm, hearty soup! I usually cater more towards spicy, cheesy, or tomato based soups, so I wanted to do something a little more low key, warm flavors, and earthy. Lentils has been my new thing lately and it has a ton of fiber and other great nutrients. Add, chard and chicken and you’ve got yourself a warm soup that’s perfect on cold nights. It truly comes across as a soup that helps comfort you when you have a cold. I hope you enjoy as much as I did!

CHICKEN & LENTIL SOUP (Crockpot)

Serving Size: 1 Cup | Servings: 8 | Calories per Servings: 85

INGREDIENTS:

โ‰ 6 3/4 Ounces Boneless Skinless Chicken Breast

โ‰ 1 Cup Lentils

โ‰ 2 Cups Red Chard

โ‰ 1 Medium Yellow Onion

โ‰ 3 Cloves Garlic

โ‰ 4 Cups Chicken Stock

โ‰ 1/2 Cup Coconut Milk (Canned)

โ‰ 2 Cups Water

โ‰ Cumin

DIRECTIONS:

โ‰ Place the lentils in the bottom of the crockpot.

โ‰ Next, put the chicken breast over the lentils. Don’t dice the chicken. We’re going to shred it later.

โ‰ Roughly chop the chard, dice the onion and garlic cloves and throw into the pot.

โ‰ Pour in chicken stock, coconut milk, and water. Stir well.

โ‰ Put in as much cumin as you’d like. I put in about 3 tablespoons. Stir well.

โ‰ Cook on low for 6-8 hours.

โ‰ Take two forks and shred the chicken directly in the pot.

โ‰ Done! Store and enjoy all week or for a family gathering!

Classic Minestroneย 



There is something so wonderful about Minestrone. Its hard to know what its is exactly. Is it so healthy that is just feels so good to eat? Is it the fact that is it so rustic, going back to Italy’s most basic roots? Or is it the fact that Minestrone can be made so many ways with so many various ingredients? Some people add meat, some add bread, and others change up the veggies they have in the cupboard. In this delicious rendition of Minestrone, I try to go back to its most basic roman roots.

MINESTRONE SOUP [in the Crockport]

Serving Size: 1 Cup | Servings: 10 | Calories Per Serving: 217

INGREDIENTS:

โœบ Goya Roman Beans – 2 Cans

โœบ 4 Medium Roma Tomatoes Diced

โœบ 1 Medium Yellow Onion Diced

โœบ 2 Cups Green Cabbage Roughly Chopped

โœบ 2 Stalks of Celery Chopped

โœบ 15 Medium Baby Carrots Diced

โœบ 4 Cups Vegetable Stock 

โœบ 3 Cups of Water

โœบ 4 Garlic Gloves

โœบ 3 Tablespoons Oregano

โœบ 3 Tablespoons Parsley

DIRECTIONS:

โœบ Drain and empty beans into the crockpot.

โœบ Chop tomatoes, onions, cabbage, celery, carrots, and garlic. Place those into crockpot.

โœบ Add stock, water, parsley, and oregano. Stir.

โœบ Cook on low for 5 hours. Stir Occasionally. 

BON APPETIT!