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Instant Pot Italian Sausage Stew

December 4, 2015

This comforting soup will fill your bowl with warm spices, and delicious Italian flavor!

Instant Pot Italian Sausage Stew

The cold has set in for good where we live…

…and while bone broth based soup a nourishing staple in our home most days all year long, in the winter it is most definitely on the menu at least once a day.

My 4 year old and I created this delicious Italian sausage stew last week for our new Instant Pot. My 4 year old is a sausage fanatic – she would eat it every day if she could so she was extra excited about dinner that night.

Instant Pot Italian Sausage Stew

The warm spices brighten up the bowl and this flavor will just blow you away. And since we are talking about the Instant Pot with this recipe, this is also fast enough prep for a busy weeknight dinner!

I have to admit…I was a bit of a skeptic to get into pressure cooking.

To be honest I really love cooking stove-top. It is relaxing to me and something I truly enjoy. I rarely use my slow cooker for soups especially because there is just something about getting that veg into some butter down in a pot to soften and sweeten that gives soups and stews the most amazing flavor.

The sauté feature on the Instant Pot had me sold. I could make my favorite soups and stews the way I love, building layers of flavor at a time, AND pressure cook it for quick results on busy days! I’m in! This school year in particular has been difficult on me with dinner prep as my oldest has more homework to help with this year, and I still have a 2 year old (aaand all the mommas of toddlers don’t need any extra explanation as to why my evenings are crazy!).

Instant Pot Italian Sausage Stew

And the Instant Pot is more than just a pressure cooker and saute pan! It can replace your old slow cooker and rice cooker too! I love how fast and perfect my rice comes out. The steaming feature is so neat too – hard boiled eggs in minutes!

Instant Pot has also changed my bone broth routine. I have been making bone broth for years now, and I can’t tell you how cool it is to make bone broth in just a couple hours instead of 24! I haven’t given bone broth making a thought in literally years because it just became a part of my routine, but Instant Pot sure has spoiled me with much quicker cook times not to mention the energy efficiency!

So back to the soup! Let me know how it turns out for you! Don’t forget to enter the giveaway below!

Instant Pot Italian Sausage Stew

5.0 from 2 reviews
Instant Pot Italian Sausage Stew
Author: 
 
Ingredients
  • 2 TB butter to cook in
  • ½ lb pastured ground pork (grassfed ground beef would work too)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1½ tsp basil
  • ½ tsp thyme
  • ¼ tsp cumin
  • ½ tsp marjoram
  • ¼ tsp cayenne
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 4 cloves of garlic, minced
  • ½ cup white wine
  • 1 - 15oz can organic diced tomatoes
  • 2 quarts bone broth
  • 2-3 large handfuls kale, chopped
  • 8oz gluten free noodles (I like Tinkyada brand. If you are grain free use potatoes and decrease the liquid by a couple of cups)
  • Sea salt/pepper to taste
  • Freshly grated parm or other raw cheese to garnish
Instructions
  1. Set the Instant Pot to "saute". Once the bottom is warm put butter in to melt and then add the pork and all of the seasonings. Stir to combine and brown the meat.
  2. Add the onion, carrot, celery, and garlic, combine and cook for 5-7 minutes until the veggies are soft and sweet.
  3. Add the white wine to deglaze the pan scraping up any bits at the bottom.
  4. Add the diced tomatoes, broth, kale and noodles and stir to combine. Put the Instant Pot lid on, make sure the valve is sealed and pressure cook for 3 minutes. Release the valve, season with salt and pepper to taste and serve with freshly grated parmesan.

OK! So let’s giveaway an Instant Pot!

Instant Pot Italian Sausage Stew

One RGN reader will win an Instant Pot IP-DUO-60! Enter here via Rafflecopter:

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NOTE: The offer is exclusively North America, the continental US and Canada (no Hawaii or Alaska due to shipping: Instant Pot cannot ship to Alaska, Hawaii, Puerto Rico or Internationally.

Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Beef & Kale Soup

September 12, 2015

Keep weeknight dinners simple & quick but just as nutrient dense! This one is loaded with mineral rich bone broth and veggies but still kid friendly in taste!

Beef & Kale SoupWe are off and running into the school year, and for me, that means much less kitchen time for dinner especially.

Dinner needs to be simple and quick to put together…but just as nutrient dense. I’m talking I want to be in the kitchen less than a half hour because school pick up just took up most of my late afternoon, and we still have playing and homework to do!

Beef & Kale SoupThis beef and kale soup is one that I keep in my back pocket for those nights I really want to pack in the minerals with bone broth and as many vegetables as I can get in there (and still taste good!). Those kids work so hard all day at school and really need a boost at the end of the day.

Beef & Kale SoupThis one packs up nice in the soup thermos for the next day at school! I like to make these squash biscuits to go with our soup because the recipe makes plenty to have a biscuit to pack along for the next day at school too!

Beef & Kale SoupAnd don’t forget the littlest of kiddos in the house!

Even from 8 or 9 months of age this is a great soup to sit together as a family to eat! Creating those taste palates at that age is so much easier than when they get older. The soft, cooked veggies and bone broth is easy to digest and so full of nourishment.

5.0 from 4 reviews
Beef & Kale Soup
Author: 
 
Ingredients
  • 1 lb grassfed ground beef (shredded leftover beef from a roast would work too!)
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 3-4 medium potatoes cubed
  • ½ bunch kale, chopped
  • 4 cloves of garlic, minced
  • 2 cups cooked squash, pureed (I use leftovers from other meals - any sweet fall squash will do - acorn, butternut, etc)
  • 1½ - 2 quarts bone broth
  • 2-3 tsp Italian seasoning
  • Sea salt/pepper to taste
Instructions
  1. Brown the ground beef in a soup pot, and set aside. I like to season my beef with salt and pepper while it cooks too.
  2. Add some butter to the beef fat left behind from the ground beef cooking and add the onion, carrots, potatoes, and kale. Add a big pinch of sea salt and cook over medium/medium-high heat for about 10 minutes until everything softens and the salt brings out the juices and sweetens everything up.
  3. Add the garlic and cook for a minute.
  4. Add the bone broth, squash puree, seasoning, and cooked beef, and stir to combine. Bring everything to a simmer for 10 minutes.
  5. Sea salt and pepper to taste.

 For more nourishing meal ideas, you can follow my Nourishing Staples board on Pintrest!

More real food recipes you might like ::
Beef Bone Broth


Vegetable Beef Soup


How to Make a Beef Roast


Spinach Lasagna Soup

Batch Up Meals Dinner Ideas Lunch Ideas Real Food Tips school lunches Soup

Simple & Quick Blender Squash Drop Biscuits

September 12, 2015

Add a quick side to your weeknight dinner with these squash drop biscuits that blend up in less than 10 minutes!

Simple & Quick Blender Squash Drop BiscuitsOk, so if we have dive into this fall soup season thing, we might as well enjoy it, right?!

We have squash at least a couple times per week during the season that squashes are around, and we while my girls can totally put away most of the squash themselves, I usually do end up with a serving or two leftover.

The leftover squash makes a great breakfast or lunch addition for momma the next day, but squash is really good in baked goods! It gives a pretty neutral flavor, and adds moisture and some binding.

Simple & Quick Blender Squash Drop BiscuitsThese quick little squash drop biscuits come together in a snap – as easy as a quick blend and drop them onto the baking sheet. They can be blended and done baking in the time it takes to make a pot of soup to dunk them in!

Pack up the leftovers in the next day’s school lunch with a thermos of soup!

Simple & Quick Blender Squash Drop Biscuits

Simple & Quick Blender Squash Drop Biscuits
Author: 
 
Ingredients
Instructions
  1. Put the wet ingredients into your food processor or blender and blend to combine well about 1-2 minutes.
  2. Add the flours and baking powder and combine.
  3. Drop onto a Silpat or parchment paper lined baking sheet and bake at 425 degrees for 10-12 minutes. Cool a few minutes before handling.

 For more real food dinner ideas you can follow my Dinner Ideas board on Pinterest!

More real food ideas you might like ::
Beef & Kale Soup

Beef & Kale Soup
Sprouted Crockpot Chili


Broccoli Soup


Kid Friendly Creamy Veggie Soup

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Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Cream of Zucchini Soup

August 1, 2015

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!

Cream of Zucchini SoupOhhh you guys.

I actually have a zucchini harvest this year! Like a real one – one to actually do something with…and not just hoard the handful of squash that come off!

Cream of Zucchini SoupLast year it finally dawned on me…the pollinators in my yard were so few. Sure I tried pollinating the zucchini flowers myself, but still, I would end up with just a handful every year (last year a big fat TWO).

I decided to plant a wildflower garden the following spring to bring more pollinators to our yard, and we ended up making it a big birthday gift for my oldest two spring baby girls who turned 4 and 6 this spring. My husband dug out a large 10 foot square bordered space in our backyard, we put fresh topsoil down, and the girls sprinkled a butterfly wildflower seed mix…and we waited.

Cream of Zucchini SoupThe buzzing and fluttering activity out in our backyard all summer has been such a joy. I walk out to the garden every morning and you can see and hear the bees all over the garden.

And my zucchini…I get to pick it daily. Daily friends! That is more than just a coincidence!

So usually I end up waiting for my favorite farmer at the market to put her zucchini at 50 cents a squash, load up, and make some cream of zucchini soup for the freezer…and this year – I get to use my own!

Cream of Zucchini SoupWe stir in a dollop of sour cream into each bowl along with fresh chopped chives and it makes a delicious lunch. This soup packs up great into school soup thermoses, and freezes very well.

Cream of Zucchini SoupDespite zucchini’s neutral/bland flavor, this soup is nothing short of amazing in taste. When you cook a veggie combo down in that pot with some friendly fats, garlic, and sea salt the flavor will blow you away.

Take advantage of your exploding garden – or those amazing farm stand or market prices and stock up the freezer for fall!

Cream of Zucchini SoupProduct links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

5.0 from 4 reviews
Cream of Zucchini Soup
Author: 
 
Ingredients
  • ¼ cup or so of butter to cook in (or tallow/lard, coconut oil, avocado oil)
  • 2 small/medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 5-6 medium zucchini, coarsely chopped
  • 5-6 large cloves of garlic, minced
  • 1½ quarts bone broth (homemade preferable for more nutrients but use what you have)
  • ⅛ - ¼ tsp cayenne (this is optional if you don't like heat - it is still really good without it)
  • Sea salt/pepper to taste (If your broth was unseasoned be sure to season liberally)
  • Whole sour cream and chives to garnish the top
Instructions
  1. Melt your butter in a soup pot and add the onion, carrot, celery, and zucchini along with a big pinch of sea salt to draw out the veggie's juices to sweeten them. Cook on medium heat for 10-15 minutes stirring occasionally.
  2. Add the garlic and cook for a minute.
  3. Add the broth and cayenne and bring to a simmer for about 5 minutes.
  4. Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
  5. Garnish with a dollop of whole sour cream and chopped chives if you want!

For more real food lunch ideas, follow my Lunch Ideas board on Pintrest!

More real food recipes you might like:

Chicken “Zoodle” Soup

Chicken Zoodle Soup

Asparagus Soup

Overhead
Tomato Soup

14343512918_9451ba85c1_z
Broccoli Soup

14556745098_db4730a7c6_z
Creamy Veggie Soup

12933807963_534646dddd

Batch Up Meals Dinner Ideas Lunch Ideas Nourishing Staples Real Food 101 Real Food Tips school lunches Soup

Chicken Zoodle Soup

July 25, 2015

All the comforting taste and aroma of Grandma’s chicken noodle soup with a new twist! Packed with more mineral rich veggies and still the amazing chicken noodle soup flavor!

Chicken Zoodle SoupProduct links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

There is just something about it, isn’t there?

Chicken Zoodle SoupChicken noodle soup is so comforting and makes such a satisfying lunch.

When you cook those simple veggies down in butter and use real bone broth and chicken it makes for a soupy broth that is so full of flavor and is amazingly comforting.

Chicken Zoodle SoupWe make classic chicken noodle soup quite often, and it is a kid favorite around this house for sure. It’s nice to change things up every once and a while though, and in the summer when zucchinis are abundant, we swap gluten free noodles for “zoodles”!

Chicken Zoodle SoupIf you haven’t hopped on the spirilizer train yet, I think this recipe just might do it for you! It is so nice to fill the kids’ bowls with a soup of mostly veggies and have them happily slurp up every last drop! Spirilized zucchini cooks up super fast in this soup to make a perfect “noodle” texture.

Chicken Zoodle SoupChicken zoodle soup makes a great lunch packed up in a soup thermos for schoolalong with a simple blender biscuit or crackers! I usually pack along some raw cheese (or you can grate some into the soup!), and a piece of fruit and lunch is served!

Chicken Zoodle SoupDouble up when zucchini is super cheap (or overflowing in your garden!) and you can freeze it up for quick pull out lunches come this fall!

5.0 from 2 reviews
Chicken Zoodle Soup
Author: 
 
Ingredients
  • ¼ cup or so of friendly fat to cook in (butter, pastured tallow or lard, coconut oil, leftover pastured bacon grease)
  • 2 medium onions
  • 6 medium carrots, chopped
  • 6 medium celery stalks, chopped
  • 5 large cloves of garlic, minced
  • 2 quarts bone broth (homemade preferable for more nutrients but use what you have)
  • 2 cups cooked chicken (I crockpot or oven roaster a couple whole chickens at a time and keep the meat chopped or shredded in the freezer to quickly pull out)
  • 1 tsp all purpose seasoning
  • ¼-1/2 tsp cayenne (if you want more heat you can add more! You can leave it out if you wish but the slight heat is so good in the soup!)
  • 6 medium zucchinis, spirilized
  • Sea salt/pepper to taste (generously season with sea salt if your bone broth was unseasoned)
Instructions
  1. Melt the friendly fat in your stockpot over medium heat, add the onion, carrot, and celery with a big pinch of sea salt and cook over medium heat slowly over about 10-15 minutes to bring out their juices and sweeten them. This is where that broth is going to get all of it's amazing flavor!
  2. Add the garlic and cook for a minute.
  3. Add the bone broth, chicken, and seasoning and bring to a simmer.
  4. Add the spirilized zucchini and cook for about 3-5 minutes. It will seem like you need more liquid - do NOT add more! The zucchini will let off a lot of liquid once it cooks and the salt hits it. You can always add more broth if you want a brothier soup - but wait the few minutes to see how much liquid comes off the zucchini first!

 For more great lunch ideas, you can follow my Lunch Ideas board on Pintrest!

More real food recipes you might like:
Fresh Tomato Soup

14343512918_9451ba85c1_z
Quick Gluten Free Crackers

overhead
Broccoli Soup

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The Best Way to Spirilize & Cook Sweet Potatoes

The Best Way To Spirilize & Cook Sweet Potatoes!

Batch Up Meals Feeding Babies Lunch Ideas Real Food 101 Real Food Tips school lunches Soup

Asparagus Soup

March 22, 2015

Asparagus Soup
Happy first week of spring!

I can hardly wait to get my hands on some fresh Michigan asparagus! It will be another month yet until we see local asparagus, but it is popping up at our markets from warmer locations, and after a long season of squash and winter greens…we are longing for some fresh spring produce!

Asparagus Soup
Slightly sweet from the natural slow cooking, the smooth, creamy texture is perfect for little ones! My girls all enjoyed asparagus soup around 6-9 months or so! It’s a great way to get bone broth in, and start forming that taste palate to accept a great variety of veggies!

Asparagus Soup
Toward the end of asparagus season when you can get great farmer’s market deals on bundles of 10 pounds, you can triple up this soup and store it away in the freezer. It is so fun to pull out a quart of asparagus soup around November to remind you of spring.

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

5.0 from 3 reviews
Asparagus Soup
Author: 
 
Ingredients
  • ¼ cup friendly fat to cook in (butter, coconut oil, lard)
  • 2 onions, coarsely chopped
  • 3 cloves of garlic, coarsely chopped
  • 1 ½ - 2 quarts chicken bone broth (depending on how you want your soup consistency to be)
  • 4-5 small/medium potatoes, coarsely chopped
  • 2 bunches asparagus, hard ends discarded, coarsely chopped
  • ⅛ tsp cayenne pepper (optional but a little heat is so good!)
  • Sea salt/pepper to taste
  • Garnish with sour cream or a splash of coconut milk (optional)
Instructions
  1. Saute the onions in the friendly fat over medium high heat for about 5-10 minutes with a couple pinches of salt to bring out their juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the broth, potatoes, and asparagus and bring to a boil.
  4. Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked through.
  5. Use an immersion blender or regular blender to puree the soup smooth. Add the cayenne and salt/pepper to taste.
  6. Garnish with sour cream or coconut milk if you wish.
  7. This makes about 3 quarts of soup - Packs up great in the school lunch thermos or travel CrockPot too!

 

Lunch Ideas Real Food Tips school lunches Snack Ideas Soup

Simple & Quick Homemade Crackers :: Gluten Free with Grain Free Option

March 22, 2015

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
Crackers have been one of those love/hate relationships for me. Kids sure do love them don’t they? But who has time to make batches of crackers every week?

But because kids really get a kick out of crackers (and because, let’s face it…sometimes you just need a little crackers and cheese with your soup!), I have tried what seems like 100 different cracker recipes since having kids. Most of the ones you find in the store are just plain not ingredient lists I want my kids ingesting regularly. And the ones that do have decent ingredients cost more than I would like to spend.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
This year was a little different because I have a kindergartener. That means snack time. Snack time at her school is served to them – a fruit or vegetable and crackers. Every. Day. Don’t get me started on my thoughts on whether children need crackers (or pretzels or rice cakes) everyday, but I had to do something. I may have my beliefs, but I do want my kids to feel somewhat “normal” and be able to sit down and socialize with their friends at snack time.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
At the beginning of the year I just sent along some (pricey) gluten free crackers, but hit my kitchen a few times to try to come up with a cracker that had some nourishment to it – and didn’t take all day to make. I don’t make these for her to take every week, but it is a nice rotation to her Mary’s GF crackers that I send along to school.

Best part?! These will take you less than 10 minutes to get onto the baking sheet and just over 10 minutes in the oven – they really are simple and quick!

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
My husband thinks they taste like Wheat Thins, and I think that is pretty accurate. I promise you will not taste the coconut flour – believe me, my husband can taste if there is even a teaspoon of coconut in anything you give him 🙂 Normally, I loathe working with coconut flour in just about any recipe, but because it is so drying, it works really well to create a crisp, crunchy cracker – and provide some fiber and nourishment.

Simple & Quick Homemade Crackers :: Gluten Free w/ Grain Free Option
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
4.8 from 4 reviews
Homemade Crackers :: Gluten Free with Grain Free Option
Author: 
 
Ingredients
Instructions
  1. Everything into a medium mixing bowl and combine. I start out with a spatula and finish it off with my hands – you want to press it into a ball of dough. The dough should not be too wet, but you also don’t want it crumbling everywhere. I usually use the entire ¾ cup water, but with the dry air here that may be different depending where you live.
  2. Put the ball of dough on a piece of Silpat or parchment paper and press it down into a disk that you can roll. Put a piece of parchment paper over the top of the dough and roll the dough out – the thinner you make it, the crisper the crackers will be. I do leave mine a little bit thicker right now since I have a younger one chewing them – they turn out a little bit softer the thicker you make them.
  3. Use a butter knife to square off your crackers in the shape you want, and then sprinkle the top with sea salt.
  4. Bake at 400 degrees for 12 -13 minutes. Check them around the 10 minute mark in case our ovens run different. Let them cool about 15 minutes before handling.

 

Dinner Ideas Holiday Recipes Real Food Tips Soup

Slow Cooker Irish Stew

March 8, 2015

Slow Cooker Irish Stew
I love to bring winter to a close with one last hearty comfort stew in March. I don’t have Irish roots that I know of, but Irish cuisine is delicious.

And so is grassfed beef that has marinated in a great local stout beer for a day 🙂

Slow Cooker Irish Stew
Irish cuisine to me is all about simple, nourishing ingredients that are super frugal. Cabbage and potatoes are always cost effective menu ingredients, but right about this time of year you can find cabbage at $0.35 per pound or less.

Slow Cooker Irish Stew
I don’t mind the splurge on a nice grassfed beef roast to cube up for this stew when I’m paying pennies for the other ingredients! If the budget is super tight ask your farmer or butcher for beef stew meat. It is even less expensive as it is a tougher cut of meat, but after the marinade, and spending all day in the slow cooker it is just as tender as can be.

Slow Cooker Irish Stew
I love a rich, almost gravy like feel to my stews, and this one is no different. It is a great way to end winter, and celebrate the spring to come! Be sure to bake up these really quick little Irish soda bread biscuits to dunk in your stew!

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

5.0 from 4 reviews
Slow Cooker Irish Stew
Author: 
 
Ingredients
  • 2 lbs grassfed beef roast or beef stew meat
  • 3ish cups local stout beer or dark beer of your choosing
  • 3 cloves smashed garlic
  • 1 cup tapioca flour or arrowroot
  • 2 tsp sea salt
  • 1 tsp pepper
  • 4-5 medium carrots, chopped
  • ½ head medium cabbage, sliced
  • 2 onions, chopped
  • 2 – 15oz cans organic diced tomatoes
  • 5 small yellow potatoes, chopped
  • 4 cloves garlic, minced
  • 2 cups of the reserved beer marinade from above
  • 2-3 cups beef bone broth (chicken bone broth would work too)
  • Sea salt/pepper to taste
Instructions
  1. The day before you want to make the stew, combine the cubed beef, beer, and smashed garlic in a gallon freezer bag, seal tight, and store in the fridge 12-24 hours to marinate the meat.
  2. The next day, combine the tapioca flour, sea salt, & pepper in a small mixing bowl.
  3. Strain out the meat from the marinade – BUT DON’T THROW OUT THE BEER/MARINADE.
  4. Coat the meat in the arrowroot mixture and sear in a very hot fry pan coated with butter, tallow, or coconut oil. Just sear up the sides - it doesn't have to be cooked all the way through.
  5. Once the beef is done searing, add it to your large slow cooker along with the rest of the ingredients, including the marinade.
  6. Stir to combine and cook on low for 8 hours.
  7. Salt and pepper to taste.
  8. Leftovers can be stored in the fridge, packed in the school lunch thermos or travel crockpot for work, and/or frozen for dinner another time!

Let me know if you give this one a try! Happy St. Patrick’s Day!

 

Dinner Ideas Real Food Tips Soup

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options

March 8, 2015

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
Well we need something to dunk in our Irish stew, don’t we?

I love the history behind traditional Irish soda bread. Just a little flour and salt with baking soda and soured milk to create a rise, it was simple meal the poor could count on.

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
It is one of the few times I pull caraway seeds out of my cupboard, and the flavorful warmth it gives to the bread is amazing. It goes perfect with a big spread of butter and a bowl of stew.

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
In keeping with the simplicity of it’s history, these biscuits go from mixing bowl to baking sheet in under 10 minutes. Leftovers can pack up with a thermos of stew for school lunch too!

Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options

5.0 from 2 reviews
Irish Soda Bread Biscuits :: Gluten Free with Nut, Egg, & Dairy Free Options
Author: 
 
Ingredients
Instructions
  1. Whisk the flours, baking soda, baking powder, raisins, and caraway seeds in a medium mixing bowl to combine.
  2. Add the rest of the ingredients to the bowl and stir to combine.
  3. Roll the dough into balls and flatten slightly onto a silpat or parchment paper lined baking sheet. You can get either 6 large or a dozen small biscuits from this batch.
  4. Bake at 350 for 15-20 minutes and allow them to cool a few minutes before lifting them off the baking sheet.

Let me know how you like the biscuits if you try them!

Batch Up Meals Dinner Ideas Lunch Ideas school lunches Soup

Potato & Leek Soup

February 22, 2015

Potato & Leek Soup
Last week I decided I have had it with winter.

Blowing and blizzarding winds.

Wind chill temps of -20 degrees.

Near white out conditions out the window.

You the get the idea. We had a major arctic blast. And while we are certainly used to it where we live (and I do love where we live – we have the most amazing spring, summer, and fall here!), I just didn’t want to look at it anymore!

I hunkered down in my kitchen, flipped the oven on to keep the house warm with a succulent roasted chicken, and got my girls to work at the stovetop with some comforting potato and leek soup.

Potato & Leek Soup
Leeks and potatoes are a match made in heaven. The mild onion aroma along with creamy potatoes make for a super kid friendly lunch. And leeks are fun to play with 🙂 They have to be rinsed on the inside anyway, so might as well fill the bowl up and let the kids get in on the action – it is one of my 5 year old’s favorite things to do. (Great fine motor development for little hands too!)

Potato & Leek Soup
The ingredients are super simple (and might I mention easy to find during this time of year where produce is so scarce and pricey!). And it can be on the table in 20 minutes! Pack up the leftovers in the school soup thermos to warm up their bellies after playing out in the snow for recess!

Potato & Leek Soup
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
5.0 from 4 reviews
Potato & Leek Soup
Author: 
 
Ingredients
  • ⅓ cup friendly fat to cook in (butter, coconut oil, tallow/lard)
  • 5 medium/large organic potatoes, cubed
  • 4 organic leeks, sliced and rinsed of sand
  • 3 cloves garlic, coarsely chopped
  • 2 quarts chicken bone broth or beef bone broth
  • 1 ½ tsp dried thyme
  • Sea salt and pepper to taste
  • Optional chopped chives to garnish
Instructions
  1. In a large soup pot, melt the friendly fat and add the potatoes and leeks with a large pinch of sea salt. Combine and cook on medium for about 10 minutes until the potatoes are fork tender and the sea salt has drawn out the juices and sweetened the leeks.
  2. Add the garlic and cook for a minute
  3. Add the bone broth and thyme, and bring to a simmer for about 5 minutes.
  4. Turn the heat off, and use an immersion blender to puree the soup completely. You could also use a regular blender to do the puree.
  5. Add your sea salt and pepper to taste and garnish each bowl with the chives.
  6. Store leftovers in the fridge for a few days or in the freezer for months.

Talk to me! How’s the winter weather where you live? Let me know if you give the soup a try!

Batch Up Meals Dinner Ideas school lunches Soup

Slow Cooker White Chicken Chili

January 31, 2015

Slow Cooker White Chicken Chili
Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Ok so February! We are rounding that corner to spring, right?!

Umm yeah. We still have a good 2 months of cold weather where I live, so I’m still breaking out all the cold weather meals – and enjoying them to the fullest!

Because food is meant to be enjoyed, and this white chicken chili is definitely a favorite! While it is super comforting, it is also packed with nutrients and will satisfy your craving for a creamy, indulgent meal.

Slow Cooker White Chicken Chili
You can also double up the recipe to a larger slow cooker and freeze the leftovers – they pack up great in the school thermos for lunch. We like to serve our white chicken chili with dollops of sour cream or slices of avocado, and cornbread!

So happy February to you! We can make it through til spring on delicious meals like this 😉

Slow Cooker White Chicken Chili
Author: 
 
Ingredients
  • 2-3 cups sprouted & cooked white beans (I like white navy beans – northerns work too. If you choose to use canned you will need a can or two.)
  • 1-2 cups cooked chicken
  • 1 quart chicken bone broth
  • 2-3 cups cream of chicken soup (Homemade preferable to avoid MSG/preservatives)
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 2 tomatillos, chopped
  • 1-2 jalepenos, green chilis, each per your heat preference, chopped (can use 1 4oz can green chilis if you can't find them fresh)
  • 6 cloves garlic, minced
  • 1 ½ cups organic corn (I get large bags of frozen organic corn at Costco)
  • 2-3 TB taco seasoning (homemade preferable to avoid MSG/fillers/starches)
  • Sea salt/pepper to taste
Instructions
  1. Everything into the slow cooker on low for 8-10 hours! That’s it!
  2. Top with shredded raw cheese, avocado/guacamole, or sour cream if you wish!

 

This post was shared at Fat Tuesday and Real Food Wednesday

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Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!

January 25, 2015

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
I really think everyone should have a good, basic biscuit recipe in their back pocket.

There is a reason the idea of breaking bread with family resonates with so many, and I think it’s because bread brings a warming comfort to the table no matter the meal.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
One of the reasons I have gotten my biscuit recipe so perfected is because we are a gluten free house. Gluten free bread is so pricey and just not in our budget most of the time. And it is really fussy to make a loaf of gluten free bread.

I like having something like bread to go with soup, but I also don’t always have a ton of time to spend in the kitchen.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
The goal when I created this biscuit recipe was quick and convenient. Something I could do when I decided at 3pm that dinner is going to be a bowl of soup and bread…I’m such a planner you know. My favorite part about this recipe is that you can literally dump it all in the food processor and scoop it onto the baking sheet in about 7 minutes!

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
Most of the time I don’t even take the time to roll nice, neat little balls – you really can just make it like a “drop biscuit” – I love the feel and look of an imperfect shaped biscuit anyway! The recipe is quite forgiving and you can make the biscuits the size and shape you want. Since I have little hands eating them, I like to make them pretty small – they don’t like the idea of me having to “halve” their biscuit! They want one all to themselves!

When I make them small enough for the little hands in my house I can get a little over a dozen biscuits out of this batch. I usually have leftover soup to serve the next day so it is a great amount to serve both days for my family of 5. Or to have in the morning with breakfast.

Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
If you have ever tried gluten free baking before, you know that it is really easy to make things feel like a brick. I promise these are light and fluffy – you will feel like you are having the real deal. The flavor of the biscuits is buttery and satisfying, but neutral enough that you can use them both for dunking in your bowl of soup, or serving at breakfast with butter and honey.

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use!” Please know I would never personally recommend any product I wouldn’t use on my own family.

5.0 from 2 reviews
Sweet or Savory Gluten Free Biscuits :: From Blender to Baking Sheet In 7 Minutes!
Author: 
 
Ingredients
  • 1 ½ cups white rice flour
  • 1 cup tapioca flour
  • 8 TB cold butter (1/2 cup)
  • 1 TB organic pure cane sugar, coconut sugar, or honey
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cream of tartar
  • 1 TB apple cider vinegar (You won’t taste it – I promise! It helps with the rise so don’t leave it out!)
  • ¾ cup – 1 cup whole milk or coconut milk
Instructions
  1. Everything into the food processor and pulse to get it going then combine all the way – start with the ¾ cup on the milk and then add more if the dough is dry – the dough should gather into a ball all together within a minute or two of blending. If the dough isn’t gathering just add the rest of the cup of milk.
  2. Roll into balls and flatten how you want them OR just drop them quick on a Silpat or parchment paper lined baking sheet. They will turn out either way – rolled or dropped.
  3. Bake at 425 degrees for 8-10 minutes. Let them cool a few minute before serving.

Keep me posted how the family likes them with their breakfast and/or dinner!

This post was shared at Real Food Wednesday

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Sprouted Black Eyed Pea Soup

December 28, 2014

Sprouted Black Eyed Pea Soup
I am big time in love with the first of a new year. It doesn’t matter what has gone on in the previous months leading up to January 1st, I just love the idea of a fresh start to a new year…and an impending spring on its way!

With a growing, young family of little ones, New Year’s Eve isn’t quite how it used to be (as in, we never see the ball drop anymore!), but I still try to make it festive for the girls, and try to talk about the calendar and what the start of a new year can mean.

Sprouted Black Eyed Pea Soup
We usually spend New Year’s eve with “serve yourself style” platter of pastured meats and raw cheeses, crackers, pickles and other veggies, fruits and nuts and glasses of kombucha to “clink” on the *fake* midnight of the new year before my little one’s bedtime of exactly 7pm.

I also try to make this delicious black eyed pea soup sometime around the first week of the new year, and it is particularly one of my girls’ favorite soups…my bacon lover 😉 There is a bite of bacon in every spoonful and that is just heaven to her!

Sprouted Black Eyed Pea Soup
This soup is packed with flavor and is a delicious start to a possible new year resolution of getting nourishing bone broth in your meal plan daily!
Sprouted Black Eyed Pea Soup
Author: 
 
Ingredients
  • 1 lb dry organic black eyed peas
  • (I get them much cheaper in bulk at our local health food store so make sure you price check - I linked up so you can see what they look like!)
  • 1 lb pastured bacon, chopped
  • 2 medium onions, chopped
  • 4 large carrots, chopped
  • 4 stalks of celery, chopped
  • 1 head of garlic, minced
  • 4 quarts beef bone broth OR chicken bone broth
  • 2 TB all purpose season
  • ¼ tsp cayenne pepper (more if you want more heat!)
  • ½ lb organic baby spinach
  • Sea salt/pepper to taste
Instructions
  1. A day or so before you want to make the soup, put the dry beans in a large bowl with water to cover a good 3 inches above the beans. Let the beans sit under the light in your oven overnight, then drain and rinse the beans. Put the rinsed beans back in the bowl WITHOUT water, and back under the light in your oven to sprout. Should take about 24 hours or less to sprout – they sprout nice and quick when kept warm. Rinse the beans a few times during the day. This sprouting process makes the beans easier on the gut to digest and makes more of the nutrients in the beans available to absorb.
  2. In a large stock pot fry the bacon and scoop out with a slotted spoon to set aside. Leave the bacon grease in the stock pot to sautee your veggies in.
  3. Saute the onion, carrot, and celery in the bacon grease with large pinches of salt over medium high heat for about 10 minutes or longer. The salt draws out their moisture and sweetens the veggies.
  4. Add the garlic and cook for a minute.
  5. Add the stock and seasoning and bring to a boil.
  6. Add the beans and cook until the beans are bite tender – should take around 30-60 minutes.
  7. Take out about ½ of the soup and into a large mixing bowl, and use an immersion blender to blend that portion of the soup and return it to the pot. This gives the soup a creamy texture. You can skip this part if you don’t want that. You could use a regular blender for this step too.
  8. Add in the cooked bacon and the spinach in at the end and cook at medium heat until the spinach wilts.

Happiest New Year to you my friends!

This post was shared at Fat Tuesday and Real Food Wednesday!

 

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Autumn Harvest Chicken Stew

November 30, 2014

Autumn Harvest Chicken Stew
Eating “seasonal” can get pretty tricky around the end of November where I live. We stockpile what we can in the summer, and while my freezer is still pretty happy with summer green beans and zucchini, we just enjoyed our last jar of fresh tomato soup from our summer garden, and our local farmer’s markets are either closed until May or only open once or twice a month until spring.

Autumn Harvest Chicken Stew
Our local grocer does really nice job of keeping as much local in season produce as possible from squashes to dark leafy greens, and from about December until April, I really rely on them. I have gotten pretty creative at rotating the autumn/winter produce selection so we can keep our produce budget happy as well as nourish ourselves and enjoy some good food.

Autumn Harvest Chicken Stew
At the beginning of October our chicken farmer harvests the last of their flock and I pile our freezer with about 20 or so chickens to get us until May. Once a month I get 3 of those chickens into my oven roaster and portion out the meat to last us most of the month – it is a big time saver as well as budget guide for me. I usually use a couple handfuls of the shredded chicken to make this stew – it is a popular with the girls and packs well in the school soup thermos for lunch.

Autumn Harvest Chicken Stew
I love the bright, cheery color that the squash puree makes the broth, and it gives a great creaminess and sweet flavor to the stew. There is just something warm and comforting about a bowl of stew as winter rolls in, and this is one of my favorites.
5.0 from 1 reviews
Autumn Harvest Chicken Stew
Author: 
 
Ingredients
  • 2 acorn squash
  • ⅓ cup friendly fat to cook in (butter, lard, or coconut oil)
  • 2 medium onions, chopped
  • 4 medium carrots, chopped
  • 4 stalks of celery, chopped
  • 2 medium Russet potatoes, chopped (red or yellow potatoes work too! Use 3 or 4 of those since they are smaller)
  • 1 head of garlic, minced (about 8ish cloves or so)
  • ¼ cup white rice flour (tapioca flour if you are grain free)
  • 2 quarts chicken bone broth
  • 2 cups cooked shredded or chunked chicken
  • ¼ to ½ pound fresh organic baby spinach (depending on how much you want in there)
  • ⅛ to ¼ tsp cayenne pepper (optional but the heat is really good!)
  • Sea salt/pepper to taste
Instructions
  1. Put the acorn squashes in the oven WHOLE at 425 degrees for 1 hour. When you take them out, cut them in half and let them cool to touch while you start making the soup.
  2. Sautee the onion, carrot, celery, and potatoes in the butter with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium/high for about 10 minutes.
  3. While the veggies are cooking puree the roasted squash in your processor or blender with a little of the bone broth to be sure it gets fully pureed.
  4. Add the garlic to the pot and cook for a minute.
  5. Add the flour to the pot and cook for a minute.
  6. Add the squash puree, bone broth, chicken, and spices to the pot and bring to a simmer for about 5 minutes.
  7. Add the spinach to wilt in and then season sea salt/pepper to taste.

Tips:

  • This batch makes enough stew for my family to have for dinner plus enough leftovers for another dinner or lunch or two. You can store any extra leftovers you don’t want to finish within a week in the freezer.
  • Don’t forget about the kids 🙂 If you have a little one still working on chewing chunks of chicken you can puree or pulse the stew through a blender. My 15 month old eats bowl after bowl of this – the veggies are nice a soft and I chop them small enough so they can handle it without needing extra cutting or a blender.
  • Squash keeps really well in cool dark storage like a basement or cupboard. If you see them on sale around mid to late autumn stock up! This stew also works using butternut squash too!
  • Use your leftover turkey from Thanksgiving instead of chicken!
  • It is so worth making your own bone broth for soups like this. Not only is the flavor way more superior, but the nutritional benefit far outweighs that of store bought.
  • You could do all your veggie chopping – even your squash roasting the night before if you plan on making this on a busy day. If all that is done the soup comes together super fast.
  • Chopped cabbage or Brussels sprouts work well in place of the spinach or as a change up!

This post was shared at Fat Tuesday, Real Food Wednesday, & Allergy Free Wednesday!

Batch Up Meals Lunch Ideas Soup

Creamy Potato & Spinach Soup

November 9, 2014

Creamy Potato & Spinach Soup
Fall is very quickly turning into more winter-like weather where I live, and while we keep bone broth based soups on our weekly menu even through the summer, there are a few soups I reserve for us to enjoy during colder weather.

Potato soups are well known for the winter comfort they bring. I have a couple potato soups up my sleeve but this is the one I make most often.

Creamy Potato & Spinach Soup
It is creamy enough to feel comforting, but also light enough (and budget friendly enough!) that we can have it on a regular basis. Many potato based soups are loaded with bacon and cheese (which…YUM!), but my food budget doesn’t always allow for that splurge.

Creamy Potato & Spinach Soup
This is every bit as creamy and indulgent feeling without using any cheese or milk. Take an immersion blender to cooked potatoes and you’ll have a creamed soup in an instant!

Before you wonder if the flavor is compromised with so few ingredients, hear me out.

Creamy Potato & Spinach Soup
I am on a mission to show people that it is all in the way you cook the soup that determines the flavor. Get some onion and garlic down in the pot with that butter and potatoes before you hit it with the broth, and you will be blown away at the flavor.
5.0 from 3 reviews
Creamy Potato & Spinach Soup
Author: 
 
Ingredients
  • ¼ cup friendly fat to cook in (butter, lard, coconut oil, bacon grease)
  • 6 organic russet potatoes, cubed
  • 1 medium onion, chopped
  • 5 cloves of garlic, minced
  • ¼ cup white rice flour (if you are grain free use tapioca flour)
  • 2 quarts bone broth
  • ½ pound fresh organic baby spinach
  • Sea salt/pepper to taste
Instructions
  1. Saute the potatoes and onion in the butter for about 10 minutes with a big pinch of sea salt to bring out the juices and sweeten. The potatoes will not be cooked all the way through yet – should still have some bite to it.
  2. Add the garlic and cook for a minute.
  3. Add the flour and cook for a minute.
  4. Add the bone broth and bring to a boil. Reduce to a medium simmer for about 7 minutes to cook the potatoes through.
  5. Take out half the soup to a large mixing bowl and puree through with an immersion blender – or blend through in a regular blender. If you don’t want any cubes of potato in your soup you could puree the entire pot of soup.
  6. Pour the pureed soup back into the soup pot, add the spinach, and simmer a few minutes until the spinach wilts.
  7. Season to taste.

Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Tips:

  • This batch makes enough for my family of 5 to have 2-3 lunches worth. You can certainly double batch it and store in the freezer.
  • This is such a great one to make up and then keep warm in a slow cooker for a family gathering, baby shower, or potluck! It is so budget friendly too! This batch will fit in a medium sized slow cooker, or you can double batch it for a larger slow cooker.
  • Don’t forget the kiddos! Spinach is virtually tasteless wilted into a soup, and it digests better cooked with friendly fats anyway! Its a great way to get that into their diet. This soup has been a popular request for my kindergartener’s school lunchbox thermos.
  • I use this immersion blender for my soup making – I really use it almost weekly!
  • It is so worth making your own bone broth for your soup making. It adds a level of nourishment you won’t find in store bought broth, as homemade bone broth will be loaded with minerals and protein packed, gut healing gelatin. I make bone broth once a month in a large batch and then I have a good 2 plus gallons of broth in the freezer to pull out quick.

This post was shared at Fat Tuesday, Homestead Barnhop, Real Food Wednesday, Allergy Free Wednesday, and Sunday Night Soups!

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Roasted Butternut Squash & Apple Soup

October 12, 2014

Roasted Butternut Squash & Apple Soup
If you haven’t gathered it from my daily “what’s for dinner” posts on my Facebook page, I am just in love with fall squashes.

Butternut squash is my girls’ favorite fall squash, and lately they have been polishing off an entire squash themselves between the 3 of them – to the point that I don’t even get so much as a bite!

Roasted Butternut Squash & Apple Soup
Soup is always a great way to stretch your meat budget, but it is also a great way to stretch your veggies to. Squash is pretty cheap this time of year, but anything that is going to allow me stretch my food budget *and* get nourishing bone broth into my kiddos is definitely a winner in my book.

Roasted Butternut Squash & Apple Soup
Get the kids in on making this one – they can help you scoop the seeds out of the squash. The soup is incredibly kid friendly in taste, and you can get it into a mug or cup with a straw to drink.

Roasted Butternut Squash & Apple Soup

5.0 from 1 reviews
Roasted Butternut Squash & Apple Soup
Author: 
 
Ingredients
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 TB honey for roasting the squash (optional)
  • 2 small/medium onion, coarsely chopped
  • 1 large apple or 2 small apples, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 1½ quarts chicken bone broth (Preferably homemade! See Tips section for how to make simple slow cooker bone broth! You could make some of this coconut milk or raw milk to make it more of a "bisque")
  • ⅛ cayenne pepper (optional but gives it a great flavor!)
  • Sea salt and pepper to taste
Instructions
  1. Scatter the cubed squash on a baking sheet and tossed with melted butter, sea salt, pepper, and the honey. Roast at 425 degrees for 40 minutes. While the squash is roasting you can prep your other ingredients and start the soup.
  2. Saute the onion and apples in ¼ cup butter with a few big pinches of sea salt. Let them go on medium for about 15 minutes to bring out their juices and sweeten.
  3. Add the garlic and cook for a minute
  4. Add the broth, seasoning, and roasted squash and bring to a boil.
  5. Reduce to a simmer for 5 minutes.
  6. Puree through with an immersion blender or in a regular blender. Add sea salt/pepper to taste.

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Tips:

  • This recipe makes about 3 quarts of soup. Double or triple up and stock up your freezer!
  • This makes a great lunchbox thermos addition, or pack it up for work in your travel CrockPot.
  • If you want a thicker soup you can use less broth, or add a second squash. I like this one pretty brothy and the girls like to drink it with a stainless steel straw in their cup or mug!
  • I have a very simple hand peeler that works really well for peeling butternut squash – it goes really fast – you can have it peeled in just a couple minutes. You could potentially roast your squash whole versus peeling and cubing, but I find it takes longer actually because you have to cook it longer, and then you have to wait for it to cool to scoop out the flesh.
  • Use whatever apples you have on hand – I have used different ones every year now I think!
  • I promise this immersion blender will become your favorite kitchen tool 🙂 I use mine weekly and it makes for super fast and easy clean up.

This post was shared at The Homestead Barnhop, and Sunday Night Soups!

Batch Up Meals Dinner Ideas Holiday Recipes Real Food 101 Real Food Tips Soup

Condensed Cream of Chicken Soup :: Gluten Free With Dairy Free Option Included! :: Use just like the red can for all your creamy casserole needs!

October 5, 2014

Use this real food version of the red store bought condensed cream of chicken soup can for all your creamy dreamy casserole needs!

Condensed Cream of Chicken Soup
Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

First week of October?! What!

Before you know it we’ll be carving turkeys, slicing pies, simmering hot cocoa, and baking cookiesAnd before you think this real foodie is going to take away all of your winter and holiday fun food, let me let you in on a little secret…

This Midwest girl loves her comfort food.

Plain and simple. Food is meant to be enjoyed and savored! And I am not about to go all food police on you in the next few months while we enjoy the holidays…promise.

That doesn’t mean I am going to compromise on ingredients though.

You can still have many of your favorite winter foods without the mile long labels of junky ingredients. Sometimes it is as simple as taking your favorite casserole from your childhood, and ditching the red can of Cream of MSG Soup…I mean Cream of Chicken Soup 🙂

I have a couple of staple casseroles I make throughout the fall and winter months, and I am not ashamed to say we have them 2- 3 times per month. They are filled with nourishing ingredients, and make for a super quick, filling dinner.

Condensed Cream of Chicken Soup

Just like the red can from the store without the junk!

With a handful of simple, real ingredients, this cream of chicken soup is full of flavor, and I am convinced my version would pass a blind taste test with the red can. It is amazingly the same in flavor.

Condensed Cream of Chicken Soup

Making this a time saver

And I hope you know by now that as much as I really do love to cook, I don’t love to spend all day in the kitchen. I have 3 little ones 5 years old and under, and among school drop offs and pick ups, piles of laundry, potty training, and cleaning, I don’t have time for fancy kitchen operations every day.

When I make something, I am in batch mode so I don’t have to make it again for a while. This recipe makes 7 pints of soup – that’s 7 cans! I don’t make this recipe more than a couple times a winter! They pull out of the freezer and dump into whatever you are making just as convenient as the red can.

Condensed Cream of Chicken Soup

4.8 from 5 reviews
Condensed Cream of Chicken Soup
Author: 
 
Ingredients
  • 3-4 TB friendly fat to cook in (butter, coconut oil, lard)
  • 3 medium onions, coarsely chopped
  • 7 cloves garlic, coarsely chopped
  • 2 quarts chicken bone broth (Preferably homemade – see Tips section for how to make your own in the slow cooker!)
  • 2 TB organic all purpose season or poultry season
  • 2 tsp parsley
  • ¼ tsp paprika
  • 6 cups whole milk or coconut milk
  • 1 ½ cups white rice flour
  • Sea salt/pepper to taste (You will want to make this quite salty to mimic the canned soup you are used too. I use a good few TB – my bone broth is not seasoned keep in mind. Remember this is a condensed soup so it will be thinned out in a casserole or soup with other ingredients so the saltiness will stretch.)
Instructions
  1. Saute your onion in the friendly fat for 5-7 minutes to soften and sweeten. Use a pinch of salt to bring out the juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the stock and seasoning and bring to a boil. Reduce to a simmer for a few minutes.
  4. Use a handheld blender to blend up the onions in the stock – can use a blender if you don’t have a handheld.
  5. Bring the soup back up to a simmer while you whisk together the milk and flour in a mixing bowl until combined.
  6. Add the milk/flour mixture to the simmering soup and keep your whisk going in the pot until the soup is nice and thick. This can take a good 10 minutes. It will thicken up more as it cools.
  7. Store in the fridge a few days or in the freezer for months. 1 pint of the condensed soup equals 1 can of condensed cream of chicken soup in your recipes.

Tips:

  • This batch makes 7 pints of soup – that’s 7 cans of condensed soup you would buy at the store. If your recipe calls for one can of cream of chicken soup, you can use 1 pint of homemade.
  • Remember the consistency is condensed – just like the condensed soup you are used to. It is thick – if you wish for it to be thinned out you can add more broth and/or milk.
  • If you are wanting more of a cream of mushroom soup you can use roasted mushroom broth, add mushrooms to the sauté in the beginning and back off on the all purpose season.
  • It is so worth making your own chicken bone broth for recipes like this! The added nutrients and gelatin are fantastic – and it doesn’t get any easier than doing it in the slow cooker! You can make bone broth in your slow cooker or Instant Pot too!
  • For the purposes of measurement in “can” mode I do like using pint containers for storage. As pretty as glass jars are (and I do use them when I have them around), I like these BPA free pint freezer containers because they are inexpensive, stack up easy, and they work 🙂
  • I have tried grain free…believe me – I have tried. My coconut flour and my almond flour attempts were major fails. The closest you will get would be tapioca flour but it will not be the same texture you are used to. It will work if you really have to be grain free, but again the texture is going to be more “goopy/slimy” versus thick and creamy.
  • Here is what an immersion blender looks like – You can blend it up right in the pot and save on cleaning and time! It is possibly one of my most used kitchen tools – I love it!
  • I love, love (love!) this brand of all purpose seasoning and use it in so many things – you will not be disappointed! This is my favorite poultry seasoning too – both work just as well.
Batch Up Meals Holiday Recipes Lunch Ideas school lunches Soup

Roasted Pumpkin Soup

September 19, 2014

Roasted Pumpkin Soup
I will be the first to admit I am completely in love with pumpkin.

Come the end of September I will do everything I can to get my hands on those sweet little pie pumpkins to somehow fit in our meal plan for the week!

Roasted Pumpkin Soup
To be honest, my family’s favorite way to eat this yummy fall squash is actually in mashed form with a load of butter and sea salt. We certainly enjoy a pumpkin pie or 2 around the holidays, but simple is the name of my game, and it doesn’t get any easier than a roasted pumpkin!

I have been making pumpkin soup for a number of years now, and actually feel like last year I perfected it. This is such a great recipe to work on with the kids! Who doesn’t love to scoop out pumpkin seeds?!

Roasted Pumpkin Soup
Keep it in the freezer to use for school lunch thermos! Very kid friendly in taste – and a fun nourishing lunch for any “harvest days” or “Halloween” days at school.

Roasted Pumpkin Soup

5.0 from 1 reviews
Roasted Pumpkin Soup
Author: 
 
Ingredients
  • 3 pie pumpkins
  • 2 onions, coarsely chopped
  • 3-4 large carrots, coarsely chopped
  • 3 cloves of garlic, coarsely chopped
  • 1 ½ - 2 quarts chicken bone broth (Depending on how thick you want the soup – you can thin it out even further than the 2 quarts if you wish too stretch it.)
  • 1 tsp ground all spice
  • ⅓ cup whole sour cream (If you are dairy free use coconut yogurt – this really takes the soup to a different level so try the yogurt if you are dairy free – it really is worth it!)
  • Sea salt/pepper to taste
Instructions
  1. Halve the pumpkins, scoop the seeds out, and roast face down on a large jelly roll pan with a quarter inch of water in the bottom of the pan. Roast at 425 degrees for about 50 minutes.
  2. While the pumpkins are cooling enough so you can scoop it out, sauté your onion and carrot in ⅓ cup of butter. Put a big pinch of sea salt in there to bring out their juices and sweeten. Cook on medium/high for about 10-15 minutes.
  3. Add the garlic and cook for a minute.
  4. Add the scooped out pumpkin, bone broth, and all spice and bring to a boil. Reduce to a simmer for about 5 minutes.
  5. Turn the heat OFF and add the sour cream then puree the soup with an immersion blender or blender. Sea salt and pepper to taste.

Tips:

  • This batch makes enough for the girls and I to have lunch, and then about 3 quarts left over to freeze. Packs up great in the school lunch thermos or to work in the travel crockpot.
  • Roast the pumpkin ahead of time and just store it in fridge up to a few days until you are ready to make the soup. The soup itself actually goes really fast once the pumpkin is done roasting.
  • That said, you probably could use a canned organic pumpkin puree if you wish. You will need to add more liquid since canned pumpkin has the liquid drained off. I would say about 3 cans plus some liquid would be good.
  • Have you heard how in love I am with my immersion blender yet?! For serious. I use it on a weekly basis and it is such a great kitchen tool – blend right up in the pot without making more kitchen mess to clean up!

Roasted Pumpkin Soup
This post was shared at Fat Tuesday, and Sunday Night Soups!

Batch Up Meals Lunch Ideas Soup

French Onion Soup

September 15, 2014

French Onion Soup
This is hands down my favorite soup of all time.

That is a pretty bold statement to say for someone that uses soup in her kitchen as much as I do!

Anytime I see it on a menu at a restaurant it is the first thing I order. I have really worked hard to make this taste exactly like some of the best restaurants I have been to, and it really is that good.

French Onion Soup
I love bringing this soup to a new momma or someone who has been ill. It is overflowing with nourishing, gelatin filled beef bone broth, and it is very soothing.

French Onion Soup
This is a great one to get stocked up in your freezer – not only does it pack up great in the school thermos or work travel crockpot, but it is my favorite soup to have when I don’t feel well. It is simple enough to just sip on, but flavorful enough to enjoy.

French Onion Soup

5.0 from 6 reviews
French Onion Soup
Author: 
 
Ingredients
  • 5 medium onions, sliced thin
  • ¼ cup friendly fat to cook in (butter, coconut oil, tallow, lard)
  • 4-5 cloves garlic, minced
  • 2 quarts beef bone broth (preferably homemade for more nourishment! See Tips section on how to make your own in a slow cooker – super simple!)
  • 1 ½ cups red wine (I’m not a picky on brands, but don’t cook with anything you wouldn’t drink out of a glass I also try sticking to organic to avoid the pesticides.)
  • Sea salt/pepper to taste
Instructions
  1. Melt the friendly fat in a large soup pot, and add the onions with a few big pinches of sea salt, and cook on low to medium/low for about 2- 2 ½ hours, stirring occasionally. (I typically pass by the stove every 15-20 minutes and give it a quick stir).
  2. Add the garlic, raise the heat up a little bit, and cook for a minute or two.
  3. Add bone broth and wine and bring to a boil.
  4. Reduce to a simmer for 5-10 minutes.
  5. Top with freshly grated raw cheese or sour cream. If you are dairy free you could try goat cheese.

Tips:

  • Here is how to make your own delicious beef bone broth! There is just nothing like homemade, and it is one of the reasons this soup is so amazing!
  • Pack it up in the school thermos or work travel crockpot for lunch! This may seem like an adult soup, but my girls inhale this one, usually asking for seconds. Baby Caitlyn (1 year old) just had her first taste a month ago and just loved it! Get a big hunk of raw cheese on there! Who doesn’t love goopy cheese on anything?!
  • The alcohol in the wine does cook off so I don’t mind serving this to my kids, but if you are concerned, or can’t to fermented products just add another cup or 2 of beef bone broth. I love the richness the wine brings, but a good bone broth will do the same.
  • I love these freezer storage containers. I typically double batch this recipe for putting away in my freezer. It makes it easy to pull out when I’m not feeling well and need something to sip on, and also makes it easier for lunch packing!

This post was shared at The Homestead Barnhop, and Fat Tuesday!

Dinner Ideas Soup

Italian Chicken Meatball Soup

August 17, 2014

Italian Chicken Meatball Soup
Some of my most favorite meals have come together in a moment of “oh no, what’s for dinner” panic.

The fridge is usually slim pickin’s by the end of the week, and it takes a little creativity to match everything up together.

Italian Chicken Meatball Soup
One week I had some leftover chicken and a head of cabbage, and since we had already had enough quick stir fries for the week, I decided to grab some broth out of my freezer and make some soup.

Italian Chicken Meatball Soup
I’ll be honest that I was a little disappointed I was out of beef that day because I was really wanting meatballs. I decided to make do with what I had, and ended up making meatballs out of the chicken. I was pleasantly surprised at how they turned out, and this soup has become a simple dinner soup staple that we all really enjoy.

Italian Chicken Meatball Soup
I love working with cabbage and broth especially. And not just because it is so *cheap*! When you low and slow that cabbage down in the pot with the onions and garlic….oh! Flavor magic happens! It’s a beautiful thing!

Italian Chicken Meatball Soup

Italian Chicken Meatball Soup
Author: 
 
Ingredients
  • CHICKEN MEATBALLS:
  • 2-3 cups shredded chicken from your crockpotted chicken
  • 1 pastured egg (if you are egg free use a couple tsp gelatin and water, or a flax egg)
  • 1 tsp sea salt
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 1 TB white rice flour (if you are grain free use tapioca flour or almond flour)
  • 2 TB good olive oil
  • SOUP:
  • ⅓ cup friendly fat to cook in (butter, coconut oil, lard, etc)
  • 1 small onion, chopped
  • 2 large carrots, chopped
  • ½ head cabbage, sliced thin
  • 5 large cloves of garlic, minced
  • 1 heaping TB organic tomato paste
  • 1 quart chicken stock (recipe to make your own bone broth in the Tips section!)
Instructions
  1. Put all the ingredients for the chicken meatballs in your food processor or blender and blend to combine. It should start be thick enough to easily make the meatballs, but if it feels dry add a splash or 2 more of the olive oil. Taste the mixture for salt/pepper and if you want more seasoning.
  2. Bake the chicken meatballs on a silpat or parchment paper lined baking sheet at 350 degrees for 20 minutes.
  3. While the meatballs are baking, start your soup. In a large soup pot sauté your onion, carrot, and cabbage in the friendly fat with a few big pinches of sea salt for about 15 minutes on medium to medium high heat. The salt will bring out their juices and sweeten the veggies.
  4. Add the tomato paste and garlic and cook for a minute.
  5. Add the chicken stock and cooked chicken meatballs and bring to a boil. Reduce to a simmer for about 10 minutes.

Tips:

  • This batch makes enough for us to have dinner for 1 night and some leftovers for lunch the next day. You could certainly double up if you have the chicken around!
  • Chop everything up the night before! You could absoultely make this on a week night quick if you have all the veg (and even the meatballs made up!) the night before and just stored in the fridge. Just dump it all in the pot (and the meatballs in the oven!).
  • It is so worth making your own bone broth! The mineral and gelatin nourishment alone make it worth it – but the flavor it adds is amazing and something you will never get out of a box or can!

Let me know how it turns out when you try it!

 

Batch Up Meals Lunch Ideas Soup

Summer Vegetable Soup

August 17, 2014

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Summer Vegetable Soup
Every summer in inevitably happens.

I forget to walk out to the garden for more than a few days, and suddenly overgrown green beans are taking over, fallen ripe tomatoes need to be used up before rotting, and farm stands have zucchini as long as my arm piled high.

Summer Vegetable Soup
Soup is such a great way to use overgrown, tougher green beans. Some summers I have a hard time keeping up with green beans, and because I am just not much of a canner, they either get blanched and frozen, or steamed and eaten. This summer the 3 girls have kept up with eating the haul pretty good between dinner and lunch sides and making baby food, but last week just got away from me and I didn’t get out to the garden until the weekend.

Summer Vegetable Soup
I had good couple handfuls of overgrown, tough green beans that my husband picked, and I just adore making soup with summer veggies. I also happened to take advantage of 3 for a dollar giant zucchinis at the farmer’s market last week since my zucchini is doing less than stellar this year.

Summer Vegetable Soup
Tomatoes are turning over red a bit slow this summer with our cooler weather, but the farmer I buy from at the market had a nice basket of cheaper “seconds” tomatoes that were beautiful, meaty, and perfect for soup. The flavor they add is a amazing.

Summer Vegetable Soup
Add in whatever veggies are in season near you. Our peas are done, but they go so great in this soup if you have some on hand. The potatoes add a creaminess without the dairy you will just love.

Summer Vegetable Soup
Get the stock pot out and low and slow all these beautiful summer veggies and you will be blown away at the flavor you get out of them!

Summer Vegetable Soup

5.0 from 1 reviews
Summer Vegetable Soup
Author: 
 
Ingredients
  • ⅓ cup friendly fat to cook in (butter, coconut oil, lard)
  • 2 small/medium onions, chopped
  • 3 cups chopped green beans
  • 4 small yellow potatoes, chopped (Or red potatoes. 2 large russets would work too.)
  • 1 very large zucchini, chopped (Or 2-3 smaller zucchinis)
  • 1 head of garlic, minced (about 7ish cloves)
  • 2 large tomatoes, seeds scooped out and chopped
  • 1 ½ cups organic corn (I use frozen organic from Costco since there aren’t organic sources of corn at the markets here – corn is heavily GMO’d so best to stick to organic if possible).
  • 1 – 1 ½ quarts chicken broth (Homemade preferable for more nourishment – see Tips section for easy slow cooker broth!)
  • 2 tsp dried thyme
  • ¼ tsp cayenne
  • Sea salt/pepper to taste
Instructions
  1. Saute your onion, green beans, potatoes, and zucchini in the friendly fat with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium for about 15 or so minutes until everything is nice a soft.
  2. Add the garlic and cook for a minute
  3. Add the tomatoes, corn, broth, and seasonings, and bring to a boil.
  4. Reduce to a simmer for 10-15 minutes.
  5. Take out a quarter of the soup and puree through with an immersion blender or regular blender, then return the soup puree to the soup pot. You can skip this step – this texture tends to be easier for littler ones to handle with a spoon themselves, and also makes it nice and creamy!
  6. Season salt and pepper to taste.

Tips:

  • It is so worth making your own chicken bone broth! The nourishment alone is enough, but the flavor is amazing!
  • Double up and stock your freezer or can it for the school or work thermoses! This batch made enough soup for the girls and I to have lunch for 2 days this week, plus a quart left to freeze.
  • I use this immersion blender and just love it for soup making!
  • If you have little ones under the age of 1 you can leave out the corn since it is a grain and the soup will still be great! Puree it all the way through for them if you need or just chop the veggies small enough for them to handle. My almost 1 year old handled this soup as is just fine and I put chunks of the veggies on her tray for her to eat.
Batch Up Meals Dinner Ideas Lunch Ideas Soup

Spinach Lasagna Soup

August 17, 2014

Everything you love about lasagna, only loaded with nourishing bone broth and in a packable soup form!

Spinach Lasagna Soup
Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

I know I have been sharing a lot of soup with you the last week or so, but today I wanted to share with you one of my pride and joys 🙂

This is one of the very first soups I made up from scratch all by myself. It has become one of our family staples, and one that I share with so many.

Spinach Lasagna Soup
After I had my first baby I quickly realized how nice it would have been to have some meals prepared beforehand…and also just how much nourishment the body needs to recover after having a baby!

I struggled with my recovery, and months down the road I vowed that I would never again let any woman that I personally knew go without a meal in her freezer before she had her baby. It was around that time that I started learning to cook from the Nourishing Traditions book, and I really fell in love with bone broth.

Spinach Lasagna Soup
I created this soup for a someone having a baby, and it has become something that good friends of mine know I will be bringing whether it is a baby coming (or baby loss – did you know those mommas need just as much, if not more help?), an illness or injury having them laid up, or going through a busy season. Full of nourishing bone broth, iron replenishing grassfed beef and spinach, and it just plain tastes amazing!
5.0 from 3 reviews
Spinach Lasagna Soup
Author: 
 
Ingredients
  • 2 lbs grassfed ground beef
  • 3 medium onions chopped
  • 8 large cloves garlic, minced
  • 2 – 15oz cans organic diced tomatoes
  • 4 quarts beef broth (Chicken broth works too. Homemade preferable for the most nourishment – see the Tips section for super simple slow cooker method to make it!)
  • 2 TB Italian seasoning
  • 1 – 16oz bag gluten free pasta
  • 1 lb fresh organic spinach
  • ½ cup organic grated parmesan cheese to stir in (optional – if you are dairy free it is just as good without this.)
  • Sea salt/pepper to taste
Instructions
  1. Brown the beef with the Italian seasoning in a little bit of friendly fat (butter, coconut oil, lard), in a big stock pot, and set aside – don’t drain the fat – that is major flavor!
  2. Add some friendly fat and the onions to the pot you just cooked the beef in. Saute them in the beef fat and butter with a pinch of salt to bring out their juices and sweeten. About 5-10 minutes.
  3. Add the garlic and cook for a minute.
  4. Add the stock, beef, and tomatoes and bring to a boil.
  5. Do not reduce to a simmer – add the noodles and boil in the stock until the pasta is cooked.
  6. Turn the heat down to low and add the spinach to wilt and cook through, and melt in the parmesan.
  7. Sea salt and pepper to taste.

Tips:

  • Here is how to make your own beef broth (or chicken broth!) – it is so worth the extra nourishment, and especially for a recovering new momma you just can’t beat it!
  • Double up and get it into the freezer for the school and work. This is my husband’s favorite soup, and he takes it along in his travel crockpot to warm up at his desk at work. You can see the thermoses we prefer for keeping soup warm for school lunchboxes here!
  • If you are prepping this for a friend you can either bring it over warmed for them to eat right away, or just freeze it up for them if you aren’t sure if they will need it soon. Most of the time nowadays I like to make and freeze a meal for a new momma to bring to her BEFORE she has her baby – that way she doesn’t need more people coming over while she is trying to get settled in with her new little one.
  • Here are the gluten free noodles I usually go for – they carry them at my local grocer for a great price, and the texture is fantastic – especially compared to many GF noodles. Shop around and see what you can find – just watch the ingredient list.

So talk to me! What is your go-to meal to bring to a new momma or someone in need?

Batch Up Meals Lunch Ideas Soup

Chicken Noodle Soup :: Gluten Free, Egg Free, Nut Free, Dairy Free, & Grain Free Option

August 11, 2014

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Gluten Free Chicken Noodle Soup
This one is sure to be a crowd pleaser!

There is nothing more comforting than a bowl of chicken noodle soup. If you grew up like I did with the little red can of chicken noodle soup – boy are you in for a treat.

Gluten Free Chicken Noodle Soup
Run to your cupboard and flip over that little red can of chicken noodle soup. They don’t even cover up the fact that they put MSG (monosodium glutamate) in there! MSG is very linked to behavior issues in children as it crosses the blood brain barrier and is highly allergenic. Even “organic” or so-called healthier versions of canned or boxed chicken noodle soup have hidden MSG labeled as “yeast extract” or “natural flavors.”

Chicken Noodle Soup :: Gluten Free, Egg Free, Nut Free, Dairy Free, & Grain Free Option
Not only will you be able to skip out on the junk MSG additives and zero nutrient value, but oh! Homemade chicken noodle soup tastes SO good! And making it with simple slow cooker bone broth will bump up the nutrient value along with packing a punch of immune system boosting!

Gluten Free Chicken Noodle Soup
I really feel like I have perfected the flavor, texture, and experience of eating a bowl of chicken noodle soup. The ingredients are so simple, but they come together and make one of our family’s favorites.

Gluten Free Chicken Noodle Soup
This soup holds up in the freezer just fine. The re-heated soup over the stovetop tastes just as good if not better than when you made it fresh. I keep jars of chicken noodle soup in the freezer to pull out quick to pack in my husband’s travel CrockPot for work lunch, to have for lunch at home, and this fall to pack in my daughter’s school thermos for kindergarten!
5.0 from 2 reviews
Chicken Noodle Soup :: Gluten Free, Egg Free, Nut Free, Dairy Free, & Grain Free Option
Author: 
 
Ingredients
  • ⅓ cup friendly fat to cook in (butter, coconut oil, lard, tallow)
  • 2 large or 4-5 small onions, chopped
  • 5-6 medium carrots, chopped
  • 5-6 medium celery stalks, chopped
  • 7 cloves garlic, minced
  • 3-4 quarts chicken stock
  • 3 cups cooked pasture chicken, chopped
  • 1 TB organic all purpose season
  • ¼ tsp cayenne powder (optional but it really gives a great flavor to the soup – could go more if you want heat)
  • 1-16oz bag gluten free noodles (Watch the ingredients though! If you are grain free, you can use potatoes. If you can’t do potatoes you could just go without and bump up the veggie or chicken amounts.)
  • 3 TB tapioca flour shaken up in some water (This is optional but thickens the soup nicely to more of a saucy or “stew” consistency! Tapioca flour is grain free so grain free friends can still use this!)
  • Sea salt/pepper to taste
Instructions
  1. In a large stock pot, sauté the onions, carrots, and celery in the friendly fat with a few big pinches of salt for about 10 minutes to bring out their juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the stock, chicken, and seasoning and bring to a boil.
  4. Add the noodles and cook until the noodles are done.
  5. Add the tapioca flour/water mixture and simmer to thicken.
  6. Season sea salt/pepper to taste.

Tips:

  • This one is always a kid favorite – make enough to store away in the freezer or can so you can pack it in lunch thermos weekly. This batch makes enough for my whole family to have lunch and then 4 quarts left to freeze. Just be sure to freeze the soup for 24 hours WITHOUT the lids on so your jars don’t crack!
  • It is so worth making your own bone broth when soup making! The gelatinous protein and mineral rich nutrients will boost your little one’s immune system and fill them right up!
  • Use long grain white rice instead of the gluten free noodles to change it up! If you happen to be grain free you could use potatoes. The tapioca flour to thicken is grain free too!
  • Chop everything the night before or somehow ahead of time to save time. It’s the most time consuming part of the soup and you can just store it away in the fridge until you are ready to make the soup – it comes together super fast once everything is chopped.
  • Here is the tapioca flour I like to use. Where I live this is the most cost effective place to purchase it. It is grain free and makes for great soup thickening!
  • Here are the gluten free noodles I typically use. Our local grocer carries them at a good price so I purchase them there.

This post was shared at Fat Tuesday, and Real Food Wednesday!

Batch Up Meals Lunch Ideas Soup

Cauliflower Chowder

August 11, 2014

Product links in this post are affiliate links. It does not cost you anything and helps maintain the free information on this site! Please know I would never personally recommend any product I wouldn’t use on my own family.

Allergen Friendly Cauliflower Chowder
If you haven’t gathered it already, I love creamy soups.

Over the years I have played around with so many soup ideas not only because one of my goals most of the year is to get bone broth in my family daily, but because soup making is super frugal.

Allergen Friendly Cauliflower Chowder
You really can eat real food on a tight budget…believe me 😉

Allergen Friendly Cauliflower Chowder
Cauliflower is actually not one of my favorite vegetables, but there are so many benefits to eating it. And when you cook it right, it provides a super creamy base to a soup without any dairy. You can let the flavors of the other veggies shine through, and you end up with such a yummy soup that even the kids will devour.

Allergen Friendly Cauliflower Chowder
One of the things I love about a soup like this is that you don’t have to spend a lot of time chopping or prepping. Since the entire soup is pureed, just a quick coarse chop through everything including the garlic is all you need to cook through, and your immersion blender or blender will take care of the rest!

Allergen Friendly Cauliflower Chowder

5.0 from 2 reviews
Cauliflower Chowder
Author: 
 
Ingredients
  • ½ cup friendly fat to cook in (butter, coconut oil, tallow, lard)
  • 2 large heads organic cauliflower, coarsely chopped (if the heads are on the smaller side grab 3 heads)
  • 4 large carrots, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 1 head garlic, coarsely chopped
  • 3 quarts chicken broth (More if you want to “stretch it” or make it a thinner soup. Homemade bone broth is preferable for the most nourishment – see Tips section for the simplest slow cooker method to make your own!)
  • 2 cups organic corn (Optional if you are grain free – potatoes work nicely if you can have those but it is just as good without it too! I get large bags of frozen organic corn at Costco – corn is heavily GMO’d so I recommend sticking to organic only!)
  • ½ tsp paprika
  • ¼ tsp cayenne (optional if you don’t like the kick – it is really good though!)
  • Sea salt and pepper to taste
Instructions
  1. In a large stock pot, cook your cauliflower, carrots, and onions in the friendly fat for about 15-20 minutes on medium-ish heat nice and slow. Add a good few big pinches of sea salt to bring out their juices and sweeten them.
  2. Add the garlic and cook for a minute.
  3. Add the stock, corn (or potatoes if you are grain free), and seasoning, and bring to a boil.
  4. Reduce to a simmer about 5-10 minutes (may need to go longer if you are using potatoes).
  5. Use an immersion blender or regular blender to puree through, and then season with sea salt and pepper to taste.

Tips:

  • This makes a great school or work thermos lunch! This batch alone will feed the girls and I for a lunch and then 5 quarts leftover for the freezer. If you want more leftover just double up.
  • Add other veggies to your soup puree. This soup makes just a great base for a soup! You could add a little more broth and then some chicken and other veggies and make it a full meal.
  • Here is how to make your own bone broth! It is a super simple slow cooker method, and then benefits of using all the healing nourishment of your own broth versus store bought is definitely worth it!
  • Do you have an immersion blender yet?! It is a must – you will love being able to puree your soup right in the pot without making more mess to clean up!
  • Don’t forget the babes! My 11 month old devoured her cup of this soup last week! Just leave out the corn if you have littles under the age of one since corn is a grain. You can add more carrot if you wish as well. Such a great way to get bone broth in them!

This post was shared at Fat Tuesday!