Butternut Squash and Hominy Stew with Avocado Salsa Topping

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Let me tell you about one of my favorite meals. Never mind that while it’s officially fall, it hasn’t been really cool enough here to make it. The calendars says fall, so I went ahead anyway. But seriously. I think my sweatiest run all summer was last Monday (which was probably also influenced by the fact that is was my longest run in quite some time).

This is a vegetarian soup recipe that combines a little bit of spicy in the stew portion with  cool and creamy flavors from the Greek yogurt and avocado. It might be a little spicy for little ones, but you can certainly adjust that by the amount of dried peppers you add to the butternut squash layer.

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I will note, as written, I find that the butternut squash portion is often a little dry. I usually add a little bit of vegetable broth while cooking it. Just enough to cover it, but not so much that it converts from a stew to a soup. Maybe ~1/2 cup or so. You want the bottom layer to stay thick.

So, please make this at some point this season. Even if you have to wait for the weather to cool off a bit. Enjoy!

(Printable Recipe)

Butternut Squash and Hominy Stew with Avocado Salsa Topping
Adapted from Cooking Light

Ingredients:
Butternut Squash Stew:
1 Tbsp. olive oil
1 medium-sized butternut squash, peeled and cubed
1 small yellow onion, diced
1 tsp. dried oregano
1 dried New Mexican or guajillo chile, stemmed, seeded, and roughly crumbled
1 tsp. smoked paprika
1/4 tsp. salt
1/4 tsp. crushed red pepper
1 (15.5 oz) can yellow hominy, undrained
1 (15.5 oz) can white hominy, undrained
1/2-3/4 cup vegetable broth, as needed

Avocado Salsa:
1 avocado, diced
1/2 cup cilantro, minced
1jalapeño pepper, finely chopped (remove seeds)
1 tsp. olive oil
1-1/2 tsp. lime zest
1-1/2 Tbsp. lime juice
1/4 to 1/2 cup shredded Monterey Jack cheese
1/4 to 1/2 cup plain non-fat Greek yogurt

Heat a 3 quart saucepan or dutch oven over medium-high heat. Add 1 Tbsp. olive oil to the pan and swirl to coat. Add the butternut squash, onion, oregano, and the dried, crushed chile. Cook 10 minutes or until the onion and squash begin to brown, stirring frequently.

Add paprika, salt, crushed red pepper, and undrained hominy. Add broth as needed, just to add enough liquid to bring the pot to a boil. Cover and reduce heat to a simmer. Cook 10 minutes or until the pieces of butternut squash begin to look very soft.

To prepare the salsa, combine avocado, cilantro, jalapeño, and 1 teaspoon of oil in a small bowl. Toss to combine. Stir in lime zest and juice.

To serve, add the squash mixture to a bowl. Top with Greek yogurt, avocado salsa, and Monterey Jack cheese. Serve immediately. If you have any leftovers, we package up the stew and toppings (salsa, yogurt, and cheese) in two separate containers (1 with stew, 1 with all the toppings combined) so the soup can be reheated later.

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Black Bean and Tomato Soup

black bean and tomato soup with bread

I feel like I have to share a quick little story that precedes this cookbook. Back in October, I ran a half-marathon with a couple of my college girlfriends, and we all stayed at one of the girl’s apartment (it was kind of like the old time sleepovers, lots of fun!). Anyway, the girl we were staying with end up giving me a cookbook she had laying around (this Skinny Bitch cookbook) stating that she never uses it anyway. Awesome! I was pretty excited about checking out the new recipes and ended up paging through it in the airport on the way home. Given the title, I tried to keep the book covered up pretty well but apparently did not do it well enough as one of the ladies sitting beside me at the terminal commented on the “language” of my book. Oops…

“Language” aside, this is a really interesting book. While I do not follow a vegan or vegetarian diet, we do eat meals that fall into each of those categories with some regularity. In fact, I knew as soon as I paged through the soups that this section alone would be reason enough to own this book. When I got home, I actually gave it to my husband to page through and pick out a recipe. He actually dove right into the soup section as well, so we must have been on the same page! Black bean and tomato soup is was.

black bean and tomato soup

The beauty of this soup is it’s simplicity. It is not my first black bean-related soup on this blog, but has it’s own advantages. The first is that this is absolutely weeknight friendly. It comes together really quick, and allows you to prep anything else you may be doing during that 15 minute simmer time. One of the others is that the 2 cans of beans in here actually give this soup some staying power. I love soup, but I hate it when I’ve brought a vegetable-based soup for lunch at work and I end up hungry 2 hours later. As far as the recipe goes, I followed it almost exactly, swapping only small things that I had in my kitchen. The soup itself is absolutely something we will make again, so thanks for the new cookbook Kelcey! I’ll try to keep the title a little more conspicuous next time 🙂 Enjoy!

(Printable Recipe)

Black Bean and Tomato Soup
Adapted slightly from Skinny Bitch: Ultimate Everyday Cookbook

Ingredients:
1 Tbsp. olive oil
1 onion, chopped
2 garlic cloves, minced
1 large red bell pepper, seeded and chopped
1 tsp. chili powder
1 tsp. cumin
2 (15 oz) cans low-sodium black beans, drained and rinsed
1 (28 oz) can stewed tomatoes
1/2 cup fresh or frozen corn
3 cups low-sodium chicken or vegetable broth
1 cup water
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
2 tsp. Worcestershire sauce
juice of 1/2 lime (1-2 tablespoons)
1/2 tsp. salt
1 Tbsp. green onions, chopped
1 Tbsp. cilantro, chopped

Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion and saute for 3 to 4 minutes or until it starts to soften. Add the garlic and red bell pepper and saute another 30 seconds. Add the chili powder and cumin and stir to combine. Add the black beans, tomatoes, corn, broth, water, oregano, red pepper flakes, and Worcestershire sauce. Bring to a simmer. Reduce the heat and continue to simmer for about 15 minutes.

Transfer half the soup to a blender or food processor, let cool slightly. Blend until smooth. Add this back to the remaining soup in the stockpot. Alternately, you can use an immersion blender in the stockpot (with all the soup in the pot) and blend until about 1/2 of the vegetable pieces have been pureed. With the soup back in the stockpot, add the lime juice and sale. Stir and simmer for about 5 more minutes. Garnish with the green onion and cilantro.

Coconut Curry Chili

vegetarian chili with sweet potatoesBrrr…. We actually had sleet/ice come down here in Phoenix yesterday. For like 2 minutes, but enough to briefly leave a white hint to a few surfaces and freak a few people out. Some were calling it snow. Definitely not snow when it’s a hard little nugget 🙂 And definitely not the inches that are headed towards the Midwest right now. Keep warm and stay safe if you’re getting snow right now!

Snow or not, the weather is still pretty cool here (at least by our standards), and the hubbs and I are both completely back on a comfort food kick. Last year, I picked up a copy of Classic Comfort Foods from Clean Eating Magazine after literally drooling over the photos when leafing through my friend’s copy. I have made quite a few things from it,  and I am loving the fact that we can have a warming, comfort-filled meal without the heaviness that typically comes along with comfort food. The other bonus about many of these recipes is that most are pretty quick and simple. While it is a healthy-living magazine, none of the ingredients seem to be too hard to find. For the most part, they are whole, unprocessed ingredients.

vegetarian chili with sweet potatoes on stove

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As I described above, this recipe came together pretty quick and could easily be a weeknight dinner. The only thing I noted was that it took a little longer for the bulgur to thicken the soup than indicated in the recipe. I actually discovered this by accident as the soup actually finished up earlier than we had planned on eating, so I left it on the stove over lowish heat while we waited. Because of this, I don’t have an exact cook time, but sometime between the time it “finished” and the time we sat down to eat (maybe an extra 10 minutes?) the soup really thickened nicely. In the future, I’d plan a little extra cook time at the end. You will know when it looks right.

This is definitely not a traditional chili recipe, but in the end, it’s one we really enjoyed. In fact, the hubbs claimed the leftovers for lunch before I ever even had a chance. Enjoy!

(Printable Recipe)

Coconut Curry Chili
From Clean Eating – Classic Comfort Foods Volume 1, Issue 1

Ingredients:
1-1/2 tsp. red curry paste
1 tsp. ground cumin
4 cups low-sodium vegetable broth, divided
1/2 cup uncooked bulgur
1 medium sweet potato, peeled and chopped (about 2 cups)
1 large green bell pepper, chopped
1 (15 oz) can red kidney beans (BPA-free if possible)
1/2 cup light coconut milk
2 cans tomato puree
2 scallions, chopped
fresh ground black pepper, to taste

In a large stockpot with a lid, add the curry paste and cumin. Add broth just a little at a time, until the curry paste and cumin are mixed in without any clumps. Add the remaining broth, bulgur, sweet potato, and bell pepper. Set over high heat and bring mixture to a boil. Cover and reduce heat to medium-low. Cook for 10 minutes.

Add beans, coconut milk, and tomato puree ans stir to combine. Cook, uncovered, for 7 minutes, until bulgur is tender. Continue to cook for 5-10 more minutes, if necessary to thicken. Top with scallions and black pepper. Serve.

Crockpot Beef and Two Bean Chili

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Happy 2013 everyone! Hope your holiday season was everything you wanted it to be. I didn’t make a resolution. In fact, I never have, but I’m hoping to make 2013 a great year on this blog. For one, I want to conquer that “To Make” list 🙂

I know that January often brings resolutions to eat better and improve one’s health. Well, lucky for you healthy doesn’t have to equal boring baked chicken + a side of broccoli every night. Beef and bean chili. Not quite the recipe that you’d think of if you are trying to eat healthier, but think about it. Beans, lean protein, tomato products. The base ingredients for chili can be just as healthy as that chicken. In fact, this one clocks in at under 400 calories a serving (**will vary based on ingredients used).

meat and bean chili in the crockpot

meat and bean chili

The recipe for this chili comes from Jenna from Eat, Live, Run, although the recipe is posted here on pbs.org. As she states, this is a traditional chili recipe in every sense. Thick and loaded with meat and beans in every bite. I made a few changes to her recipe to make it a bit healthier including using lean ground sirloin, swapping some homemade black beans in for some of the chili beans, adding a green bell pepper for additional produce, and definitely leaving out the mushrooms (although that wasn’t really for health reasons). The black beans are actually also Jenna’s recipe, and I would encourage you to do this if you’re trying to eat healthier. You can use these in so many things from adding them to soups, to tacos, to just over rice with salsa and plain Greek yogurt (in place of sour cream).

So how was the chili? Great! The story behind this chili is actually a little funny. We had a 12-day long food sharing session at work around the holidays. I noticed one of our pharmacy residents was signed up for the weekend, so I sent him a message to see if he wanted any help. Turns out someone else had signed him up, and he didn’t even know he was up to bring something. I decided to help him out telling him I’d make chili if he brought toppings 🙂 The chili went over really well, and I definitely brought home an empty crockpot. I actually had to make it again so my husband could have some. Not that I minded. Enjoy!

(Printable Recipe)

Crockpot Beef and Two Bean Chili
Adapted from PBS Food

Ingredients:
1 (16 oz) can chili (pinto) beans in mild sauce
3 cups prepared black beans (or 2 cans black beans with onions and peppers)
1 (15 oz) can tomato sauce
1 (10 oz) can diced tomatoes with green chiles
1 lb. lean ground sirloin (93/7)
1 Tbsp. extra virgin olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
2-3 cloves garlic, minced
1 bay leaf
1/2 cup brewed coffee
1 Tbsp. sugar
1 Tbsp. chili powder
2 tsp. cumin
1-1/2 tsp. salt
pinch of cayenne pepper

Heat the oil in a large skillet. Saute the onion until translucent, about 5 minutes. Add the garlic and bell pepper and saute for about 1 minute more. Add the ground beef and cook the mixture until the meat is cooked through.

Add the ground beef mixture to the bowl of a crockpot. Add the remaining ingredients and stir to combine. The chili is best cooked on low for 8-10 hours, although it can be cooked on high for 4-6 hours if needed. Remove the bay leaf prior to serving. Serve topped with desired toppings (shredded cheese, crackers, plain Greek yogurt).

Chicken Tortilla Soup

chicken tortilla soup

This recipe idea was completely my husband’s genius. See there is this little coffee shop café right next door to the pharmacy in the hospital. Per his report, the pharmacy staff will often eat there, especially on the weekends, and the chicken tortilla soup is one of the best things they make.

Now, I haven’t tried their version myself, but I think this one has to be pretty close . When we were hunting for recipes, I found there seems to be two variations of soup that bear the name chicken tortilla soup. One that is a broth-based soup with lots of southwestern-themed veggies, and one that is a creamier, thicker version with melted cheese. Don’t get me wrong, the first version is delicious. I’ve made it many times before. This second type is on a whole different level. Probably not as healthy of a level, but everything in moderation, right? 🙂 This recipe comes from Brown Eyed Baker. Michelle states that she came up with this recipe as a homemade version of a soup from a restaurant chain in Ohio. We were definitely on the right track.

I stayed pretty close to the recipe, but I did decrease the cayenne pepper by at least half. As written, it calls for 1/2 teaspoon of cayenne pepper. We can handle quite a bit of heat, but that’s a lot of cayenne pepper! I’d recommend starting slow. You can always add more if you want more heat. Enjoy!

(Printable Recipe)

Chicken Tortilla Soup
Adapted slightly from Brown Eyed Baker

Ingredients:
2 Tbsp. olive or vegetable oil
1/2 white onion, minced
1/4 cup minced Anaheim pepper (about 1 pepper)
1 clove garlic, minced
2 Tbsp. cornstarch
4 cups low-sodium chicken broth
2-3 cups cooked shredded chicken
8 ounces mild cheddar cheese, shredded
3 (6-inch) corn tortillas, minced
2 Tbsp. lime juice
1 can (15 oz) diced tomatoes
1/2 tsp. cumin
1/8-1/4 tsp. ground cayenne pepper
1/4 tsp. oregano
1/4 tsp. salt
Tortilla strips, sour cream/Greek yogurt for garnish

In a large saucepan or Dutch oven, heat the oil over medium-low heat. Add the onion, Anaheim pepper, and garlic. Cook, stirring occasionally, for 15 minutes or until the onion is translucent.

In a separate bowl, whisk the cornstarch into the chicken broth. Add the mixture to the pot with the shredded chicken, cheddar cheese, minced tortillas, lime juice, diced tomatoes, cumin, cayenne pepper, oregano, and salt. Increase the heat to medium while stirring constantly to help the cheese melt. When the soup begins to bubble, reduce the heat and simmer for 20 minutes. Serve topped with tortilla strips and/or sour cream or plain Greek yogurt.

Sweet Potato and Peanut Soup

sweet potato peanut soup

So an update from my Friday Favorites from last week… The NASCAR race was a ton of fun! It ended up being an exciting race, and it is always nice to catch up with friends you haven’t seen in a while.

The hubbs and I have been on a soup kick lately. It’s in full drive now that the weather is really starting to cool down, but truthfully the soup kick started long before that. In fact, I think the vast majority of recipes I have ready to post are either soup or some form of dessert. 

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What really caught my eye about this soup was the inclusion of peanuts. I have seen peanuts and peanut butter in stir-fry type dishes, but never in a soup. I was intrigued to say the least. So how was the result? Delicious. Other than those for the garnish, the peanuts are pureed, and together with the sweet potato, they add some thickness and creaminess to the soup. In addition, with veggie prep, the soup can be ready in just over 30 minutes. Pair it with some crusty bread for a warming, quick, awesome meal. Enjoy!

(Printable Recipe)

Sweet Potato and Peanut Soup
From Healthy Seasonal Recipes

Ingredients: 
1 Tbsp. olive oil
3 cups diced onions
4 cloves garlic, minced
3 stalks celery, diced
6 cups vegetable/low-sodium chicken broth
2 lbs. sweet potatoes, peeled and cut into 1 to 2-inch pieces
1 tsp. salt
1 can (13 oz) light coconut milk
3/4 cup unsalted roasted peanuts
3 Tbsp. lime juice
chopped cilantro, chopped peanuts, Sriracha for garnish

Heat oil over medium heat in a Dutch oven or large soup pot. Add the onion and garlic and cook until the onion starts to brown, about 5 to 6 minutes. Add celery, broth, sweet potato, and salt. Cover, turn up the heat, and bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the potatoes are cooked through and very soft, about 15 minutes.

If using a stand blender, let the soup cool slightly. Blend about half the soup in two batches and return to the pot. If using an immersion blender, partially blend the soup in the pot, leaving some pieces of vegetables. Puree the coconut milk and peanuts until smooth in a blender or in a bowl with the immersion blender. Add the coconut mixture and lime juice to the soup. Cook for a few minutes on low-medium heat to warm through. Do not boil. Serve garnished with cilantro, chopped peanuts, and Sriracha. 

SRC: Tortellini and Chicken Sausage Soup

tortellini and chicken sausage soup

Well, things have calmed down on the home front here a little bit. I am hoping to use the time to post a little more regularly around here. I have quite a few recipes lined up that I want to make, so it is time to get in the kitchen!

With that, it is once again time for Secret Recipe Club. My blog assignment this month was Melissa’s A Fit and Spicy Life. Melissa describes herself as a Midwestern girl who is a food loving, wine drinking, weight lifting, traveling, yogi blogger. Hailing from the Midwest myself, it sounds a little familiar. 

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My husband helped me look through Melissa’s recipes this time, and we finally settled on her recipe for Tortellini and Chicken Sausage Soup. We are not anywhere near her temperature of 40 degrees when she wrote the post, but we’ve both been starting to crave soup. I made her recipe largely as written, adding only a couple spices and changing the form of the sausage. 

I can assure you that this soup definitely hit the spot for us! It was a hearty soup, with the meat and the tortellini, so if you like your soup thinner, you may want to add extra liquid. It was great for us the first time through, but we added a bit extra liquid to the leftovers when we warmed them up. My husband declared it a make again recipe, so thank you Melissa for the recipe!

tortellini and chicken sausage soup cooking

(Printable Recipe)

Tortellini and Chicken Sausage Soup
From A Fit and Spicy Life

Ingredients:
3 cups dried tortellini with cheese
2 spicy Italian chicken sausages, casings removed
1 can (14.5oz) fire-roasted diced tomatoes
28 oz. low-sodium beef broth (or more if you like more liquid)
2 cups water (or more)
1 tsp. Italian seasoning
1/4 tsp. garlic powder
1 (9oz) pkg. frozen spinach
 Parmesan cheese, garnish

Heat a large dutch oven or soup pot over medium heat. Remove the sausage from the casing and cook, crumbling as it cooks, until cooked through. 

Increase the heat to medium-high, and add the tomatoes, broth, water, Italian seasoning, garlic powder, and frozen spinach. Bring the mixture to a boil. Add the tortellini, cover and cook for 15-17 minutes. Serve topped with Parmesan cheese.

Crockpot Chicken Tortilla Soup

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I don’t feel like I need to speak to the beauties of the crockpot too much. A hot meal ready when you walk in the door? Not too many complaints there! 

While crockpots are wonderful dinner tools, one of the things I still struggle with is cooking times. Even on the best day, the crockpot is likely to be cooking whatever meal it contains for at least 10 hours. Yes, this has resulted in some over cooked meals… Because of this fact, one of the things I find myself using the crockpot for the most is soup. It is much harder to overcook soup (unless you run out of liquid – haven’t done this yet…)

chicken tortilla soup in crockpot
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Like many other classic recipes, there are about a million variations of chicken tortilla soup. This adaption is based off a recipe from one of my co-workers that I adapted somewhat to our tastes. I left the chicken breasts whole to cook with the soup, shredded them, add added them back to the soup. Does not get easier than this! Enjoy!

(Printable Recipe)

Crockpot Chicken Tortilla Soup
Adapted from Shannon

Ingredients:
2 boneless, skinless chicken breasts (thawed if frozen)
1 large bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 cup frozen or fresh corn 
4 cups low-sodium chicken broth
1-2 tsp. ground cumin
1 tsp. chili powder
1 Tbsp. lime juice
1 cup Black Bean and Corn salsa
1-1/2 cups cooked brown rice
8 oz. corn tortilla chips
1/2 cup shredded Monterey jack cheese
light sour cream, garnish

Add ingredients through the salsa to the bowl of a crockpot. Cook on low for 8-10 hours. Remove chicken breasts and shred. Add back to soup with cooked rice. Turn the crockpot to high to heat through, if needed.

Roughly crush the tortilla chips. Place in the bottom of each bowl. Spoon the soup over the chips. Top each bowl with Monterey jack cheese and sour cream if desired.  

Ribollita (Italian Bread Soup)

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Amongst the ways this little blog has changed our lives, one of the biggest is our willingness to try both new dishes and new ingredients, especially new vegetables. Prior to blogging, I can honestly tell you that my vegetable repertoire consisted of whichever common varieties were available in the frozen bags at the grocery store. I had certainly had the standard corn, peas, carrots, green beans and broccoli, but had never ventured out into the world of other veggies. Even asparagus was relatively new to me when I started blogging.

All of that brings me to this soup. While the vegetables in here do not get too exotic, I can certainly say there was a time when cooking with kale, fresh cabbage, and broccoli rabe would have been way outside my comfort zone! As you would expect, the bread in here soaks up much of the extra liquid leaving you with a soups that packs a hearty punch while managing to stay pretty light.

ribolitta soup

I have to admit that the health factor was one of my primary reasons for choosing to make this recipe. Lots of vegetables in a hearty dish. What I didn’t expect was how much we would really enjoy this. I knew it would be good, but not this good. My husband has been talking about it all week and basically ate all the leftovers himself. If you’re looking for a way to warm up or maybe lighten up after a heavy Valentine’s Day meal, I would highly recommend this soup. Enjoy!

(Printable Recipes)

Ribollita (Italian Bread Soup)
Found on MyRecipes.com, Recipe from Cooking Light

Ingredients:
3 cups, crusty whole wheat bread, cut into 1-inch cubes
cooking spray
3 Tbsp. extra-virgin olive oil, divided
1 onion, chopped
2-3 cloves garlic, minced
1/4 cup celery, chopped
6 cups water, divided
1 pkg. (6 cups) kale, stemmed, leaves chopped
6 cups chopped cabbage 
4 cups broccoli rabe (can substitute regular broccoli)
2 cups Yukon gold or red potato, peeled, cubed into 1-inch cubes
1 cup thinly sliced carrots
1 (14.5oz) can chopped tomatoes with fluid
2 (15oz) cans cannellini beans, rinsed, drained, and divided
3/4 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper
1/2 cup shaved or grated fresh Parmesan cheese

Preheat oven to 375 degrees. 

Place 3 cups bread on a baking sheet and lightly coat with cooking spray. Bake at 375 degrees for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; saute 5 minutes. Add garlic, and saute 1 minute. Add 5 cups of water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. It will seem like the greens will never wilt. Stir it occasionally. They will cook, just slowly. Mash 1 can of beans. Add mashed beans and remaining 1 cup of water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender. 

Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1-1/2 cups of soup into bowls. Sprinkle each with 1 tablespoon cheese.

SRC: Coconut Chicken Soup

coconut chicken soup with roll

Well, the Secret Recipe Club is back! After taking the month of January off, I am excited to be back with the group to start our February reveals. This month, my blog assignment was Culinary Adventures with Camilla. Camilla has a fun blog with a ton of different recipes with influences from all over the world. 

Since she has so many different recipes, I wanted to try something that was a little bit out of my typical comfort zone. I looked for awhile at this recipe for kadu bouranee, but as it is winter, I went with my cravings and chose this recipe for coconut chicken soup. In her post, Camilla mentions that this is a recipe that she just put together quickly from the things that she had in her kitchen. I certainly had to buy a couple things as this is actually the first time I have ever actually made anything with swiss chard. 

coconut chicken soup cooking
coconut chicken soup

The recipe here is really more of a guide as Camilla does not list ingredients. I used all the ingredients she suggests, but varied amounts based on what I had and to taste. I’ll list my approximate measurements below but feel free to add or vary ingredients as you prefer. For the two of us, there was plenty of soup for dinner and several days of lunch, and as most soups do, this seemed to get better and better after storing it. A hit here, and I certainly have a great new (to me) blog to check out for ethnic dishes! 

(Printable Recipe)

Coconut Chicken Soup
Adapted from Culinary Adventures with Camilla

Ingredients: 
1 Tbsp. olive oil
1/2 cup fennel bulb, chopped
2-3 cloves garlic, minced
1 lb. boneless skinless chicken breasts, cooked and shredded
3 whole carrots, peeled and sliced 
1 pkg. swiss chard, leaves removed from stems and torn
3 cups baby spinach, torn
1 (14.5oz) can light coconut milk
2 cups water
2 cups low-sodium chicken broth
1/2 tsp. ground ginger
1/2 – 1 tsp. cardamom
3 Tbsp. lemon juice (or juice from 1 lemon)
2 cups brown rice, cooked
2 Tbsp. soy sauce

Cook the brown rice according to package directions. Fluff and set aside. Boil water in a medium saucepan and add raw chicken. Boil until the chicken is cooked through. Shred with 2 forks or by mixing the hot chicken in the bowl of a stand mixer on low for about a minute. 

Heat the oil in a stockpot over medium heat. Add the fennel and garlic and saute until they begin to soften. Add the chicken, carrots, chard, spinach, cooked brown rice, coconut milk, water, and chicken broth. Season with spices, lemon juice, and soy sauce. Bring to a boil, turn down heat and simmer for 15-20 minutes until the greens are wilted and the vegetables are cooked through. Taste and adjust seasonings if needed.