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Category Archives: Soups

Green Soup

Green Soup

So as I said yesterday, I went shopping for this wedding I’m cooking for on Wednesday.  As always, I over did it.  I am only cooking for 30 but I planned for 300.  And I bought way too much food.  Good news is, I can still use it.

Tonight, I decided I’d use up some excess spinach and cauliflower.  So I made what I’ll call Green Soup.  It was creamy, savory, simple, and chalk full of vegg, at only 150ish calories for a big bowl.  It is sure to warm you up on these colder nights.


  • 1 tbsp butter
  • 1 small white onion
  • 2 garlic cloves
  • 2 quarts of chicken stock
  • 1 head of cauliflower
  • 1 pound of baby spinach
  • 8 ounces low fat cream cheese
  • 8 ounces of non fat Greek yogurt
  • 1/2 cup Parmesan cheeseonion

In a large soup pot, heat butter over medium heat.  Add in sliced onions and garlic cloves.  There is no need to chop these small, you’ll be pureeing them later.


Roughly chop the whole head of cauliflower, including the stem.  Add to the onion and garlic.


Add in broth, and bring to a boil.  Simmer for 5 minutes or so to soften the cauliflower.


Add in the spinach.  Stir.


Transfer to a blender, or use a stick blender to puree the soup.


Serve with an ounce of Greek yogurt and a tablespoon of Parmesan cheese.  Enjoy!

Tortilla Soup

I have not been feeling up to snuff lately. Thankfully I got to sleep in today, a lot actually so hopefully that will help kick this sickness’s booty.  Unlike the majority of the world though, I have a really hard time resting, especially when I am sick. My mom can attest to this, I was never a good napper.  I’m not going to go run a marathon or anything, but when I take a day off from work, sick or not, I see so much that needs to be done.  And then the kitchen is always calling my name.

A long, long time ago, I was an artist, one who painted really, really large paintings.  And I still do, just not as obsessively, nor as large as I once did.  Now, my artistic outlet has found its way into the kitchen.

Tortilla Soup 5

 For what ever reason, when I’m sick, I love a big bowl of tortilla soup.  Its really just the spicier cousin to chicken noodle, but I like it either way.

Here is my version, with a new take on the tortilla chips.

Tortilla Soup 1


  • 4 tsp Better Than Boullion Chicken Stock
  • 3 pounds of chicken breasts, raw or cooked
  • 1 yellow onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 can of diced tomatoes
  • 1 small can of green chilies
  • 1/2 Tbsp paprika
  • 1/2 Tbsp cumin
  • 1/2 Tbsp ground garlic
  • 2 Tbsp olive oil
  • 1 lime
  • a bunch of cilantro, roughly chopped
  • 1 avocado

Tortilla Soup 3

  1. In a large soup pot, bring to a boil 1 quart of water.  Add  the chicken bullion.  If chicken is raw, add into the pot at this time.  The cooking of the chicken will add to the flavor of the broth.  Once chicken is cooked, remove from pot and chop or shred.
  2. In a large pan, combine onions, pepper, chilies, tomatoes, spices and oil.  Bring to a boil and simmer while chicken is cooking.
  3. Once chicken is cooked and chopped, marry the chicken, and sautéed veggies with the stock.  At this time, add the cilantro and lime slices.  Simmer for 5 minutes.
  4. Remove limes.  Serve with a dollop of sour cream or Greek Yogurt, avocado slices and some sweet potato chips.

Tortilla Soup 5

Sweet Potato Tortilla Chips

Tortilla: tortilla in Spanish means “small torta“, or “small cake”

When I lived in Spain, I was introduced to Spanish Tortilla, which is a quiche-like potato pie.  I had never understood the true meaning of Tortilla until I saw it in other forms.  So with that brief history lesson, think of these thinly sliced pieces of potato as mini cakes.  I’m trying to make a connection here, but if you don’t buy it, you can call them potato chips!

I used about half of one sweet potato.  Slice thinly using a mandolin or your own super power.  Lay out on a parchment lined baking sheet. Using a Misto, spray your chips with a bit of olive oil.  Sprinkle to your taste with paprika, ground cumin and a bit of salt.

Tortilla Soup 2

Bake for 20 minutes at 400 degrees.  Around half way, pull them out and flip over.

I got a little side tracked and cooked mine too long…  whoops!

Tortilla Soup 4

Spaghetti Soup

Spaghetti Soup

  • 21 oz of 93% ground beef
  • 1 cup fresh basil, chopped
  • 2 garlic cloves, chopped
  • 4 cups of chicken stock
  • 2 cans of diced tomatoes
  • 1/4 cup red wine vinegar
  • 3 cups of cooked spaghetti squash (poke holes in the shell and microwave for 10 minutes)
  • 1 cup low fat Mozzarella cheese – divided

Preheat oven to 400 degrees In a mixing bowl, combine ground beef, basil and garlic.  Form into balls, and place in a 9×13″ pan.  Bake for 10 minutes.  Drain off fat.

In a stock pot, cook diced tomatoes with vinegar.  One fragrant, add the chicken stock, spaghetti squash and meat balls.  Bring to a boil and then simmer for 5 minutes.  Serve with a 1/4 cup of mozzarella cheese.

4 Servings

Cream of Broccoli Soup

First recipe on the blog.

I’ve always been a fan of cream based soups, but we all know how those attack our waste lines.  So here is a healthier and just as tasty version. I added chicken to mine for more protein.



  • 2 cups cauliflower
  • 3 cups chicken stock
  • 1 pound of raw chicken breasts.    If making vegetarian, you can substitute 2 cups of low fat cottage cheese, or 2 cups of low fat  mozzarella cheese.
  • 4 reduced-fat Swiss laughing cow cheese
  • 2 Tbsp reduced fat cream cheese
  • 1 cup broccoli
  • Salt and pepper to taste

Cooking Instructions

Chop the cauliflower into small bits. In a soup pot, add cauliflower, chicken stock, and chicken, bring to a boil. Once chicken breasts are cooked, remove chicken from pot. Set aside until cool enough to handle, and then chop into 1″ pieces. Meanwhile, add the laughing cow and the cream cheese to the soup pot. Using a stick blender, purée the cauliflower and stock. Add chicken back in, and add broccoli. Cook for 5 minutes. Add salt and pepper to taste.

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