Points of Wellness Blog

Ingredients:

2 large leeks, white part only, trimmed and chopped

1 1/2 -2 lbs  mixed fresh mushrooms, coarsely chopped

2-3 cloves garlic, peeled and minced

2 boneless, skinless chicken breasts cut into 2 in. pieces

3 tbsp extra-virgin olive oil

Pinch of nutmeg

8 cups low-sodium chicken broth

¼ cup heavy cream

Chopped parsley

Salt and pepper to taste

*can easily convert to vegetarian/vegan by omitting the chicken and using vegetable broth. Instead of cream can use cornstarch mixed with 2 tbsp of water to use as a thickener. 

*can add additional ingredients such as ditalini pasta, thinly sliced celery

Preparation

In a large stock pot, heat 1 1/2 tbsp oil on medium heat and saute chicken 4 minutes. Remove chicken from pot, set aside. Add remaining 1 1/2 tbsp oil, leeks, garlic, and nutmeg. Cook until leeks are soft, about 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and saute about 5 minutes. Pour in broth and bring to a simmer. Simmer about 5 minutes.  Stir in cream just until incorporated and remove from heat.  Pour soup into bowls and garnish with parsley to taste.

Serve immediately with whole grain bread and side salad for a complete meal.

 Ingredients:

4 cups of water
2 stalks of green onions, thinly sliced
1 package of medium or regular tofu, cubed
4 teaspoons of dried wakame flakes
4 tablespoons of white miso paste

Directions:

1. Boil 3 cups of water in a pot.

2. Soak wakame flakes in a bowl of cold water until they expand, about a few minutes.

3. Add thinly sliced green onions and cubed tofu into the pot of water.

4. Drain the wakame flakes and add to the boiling water.

5. In a separate bowl, add miso paste to a cup of water. Whisk miso paste until it dissolves.

6. Turn off the boiling water and add the whisked miso paste. Mix well and enjoy!

extras: you can add mushrooms, garlic and/or ginger to the recipe too!

Ingredients:

1 cup leeks, rinsed and sliced

1 tbsp fresh ginger, minced

1 1/2  tsp garlic, minced

1 lb. carrots, peeled and thinly sliced

1 tsp sugar

1/2 tsp salt

1/8 tsp cayenne

1/2 cup dry white wine

3 cups chicken broth

1 tbsp fresh lemon juice

2 tbsp butter, unsalted

1/2 cup sour cream

1/2 cup heavy cream

Directions;

Saute leeks in butter in a large stock pot over medium high heat for 4 minutes or until soft.  Add garlic and ginger-cook 2 minutes. 

Add carrots, salt, sugar, cayenne and cook 2 minutes longer.

Add white wine and reduce until almost evaporated and add broth.  Bring to a boil and reduce heat, simmer 7 minutes or until carrots are soft. 

Blend soup in batches.  Return to stock pot and add the lemon juice and pour into serving bowls.

In separate bowl whip heavy cream until soft peaks form and mix with sour cream.  Add to bowls before serving.