Category Archives: Soups

Main Dish, Soups

Brazilian Fish Soup (Moqueca)

Ingredients:

  • 1 small yellow onion, chopped, divided
  • 1 green onion (white and green parts), chopped, divided
  • 1 inch fresh ginger, peeled and minced, divided
  • 4 cloves garlic, minced, divided
  • 6 Tablespoons coconut (or olive) oil, divided
  • 4 Tablespoons chopped cilantro, divided
  • 1¼ pounds cod, cut into bite sized pieces (I buy wild-caught frozen cod at Sam’s)
  • 1-1/3 cups chopped organic bell peppers (red/orange/yellow)
  • 2 cups organic chicken stock or broth
  • 1 (14 ounce) can coconut milk
  • 2 Tablespoons organic tomato paste
  • 1 Tablespoon lemon juice
  • ⅓ cup canned or jarred hearts of palm, drained and sliced
  • 2 small Roma tomatoes, seeded, and diced
  • 2 Tablespoons fish sauce
  • 1 teaspoon freshly ground black pepper

Instructions:

In a shallow bowl, mix together half of the green onion, half of the yellow onion, half of the ginger, half the cilantro, half of the garlic, and 4 Tablespoons of oil. Add the chunks of fish and toss to coat. Cover with plastic wrap and place in the fridge for 3 hours.

Minutes prior to cooking, remove the fish from the fridge to let it come to room temperature. Preheat your oven to 350 degrees Fahrenheit. Lay out your fish on a large baking sheet and pour the lemon juice on top. Season with salt and pepper. Set aside.

Add the remaining 2 tablespoons of oil to a large Dutch oven set over medium heat. Add the remaining green and yellow onions to the pan along with the bell peppers. Cook, stirring occasionally, for 3 minutes until softened.

Add the remaining garlic and ginger to the pan and sauté for one minute. Pour in the chicken broth and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and gently simmer the sauce while you prepare the fish.

Place your tray of fish in the oven and bake until the fish is almost but not quite cooked through, 8 to 12 minutes (depending on thickness).

Add the almost-cooked fish and cooking juices into the simmering broth. Cover the pan, reduce the heat to low, and simmer until the fish is soft and tender, 5 to 7 minutes.

Uncover the pan, add the hearts of palm and tomatoes, and cook, stirring occasionally, for 2 minutes.

Stir in the fish sauce and black pepper, then serve topped with the remaining fresh cilantro.

(This soup takes some time to make, but it’s delicious)

Main Dish, Soups

Organic Zuppa Toscana Soup

  • 1 lb Italian sausage (buy organic if possible)
  • Several small purple potatoes, sliced 1/4 inch, to make about 1-1/2 to 2 cups
  • 1 large onion, chopped
  • 4 slices of bacon, cooked and crumbled (no nitrates)
  • 2 large garlic cloves, minced
  • 1 cups organic swiss chard or kale, chopped in 1 inch pieces
  • 1 large carton organic chicken broth
  • Salt and pepper to taste
  • 1 cup water
  • 1 cup heavy cream (organic)
Directions:
Crumble uncooked sausage into small pieces and brown in ceramic skillet.  Add to crock pot, along with chicken broth and water.  Stir then place onions, potatoes and garlic in the pot.  Cook on high until potatoes are tender.  Add bacon pieces, salt and pepper to taste.  Cook for another 10 minutes or so.  Turn off crock pot and add kale/chard.  Put lid back on and let set until greens are wilted.  Add cream right before serving and stir.  Serve and enjoy
 
Soups

Chicken Tortilla Soup

  • 1-1/2# boneless chicken, cooked and shredded
  • Doritos
  • 1 15-oz can whole tomatoes
  • Shredded Cheese
  • 1 10-oz can enchilada sauce
  • 1 medium chopped onion
  • 1 4-oz can chopped green chilies
  • 1 clove garlic, minced
  • 2 c water
  • 1 can chicken broth
  • 1 t. cumin
  • 1 t. chili powder (or less, if desired)
  • 1 t. salt
  • 1/3 t. black pepper
  • 1 bay leaf
  • 1 pkg. frozen corn
  • 1 T. dried cilantro

Combine all ingredients in crock pot and let simmer all day.  Serve over crushed Doritos and top with grated cheese.

If you’re in a hurry, substitute a roasted chicken from Whole Foods instead of cooking my own chicken.  Also, for more flavor, use free range chicken broth instead of water.