Points of Wellness Blog

Ingredients

• 1 1/2 lbs sweet potatoes peeled and cut into 1-inch pieces
• 4 cups chicken broth (or veggie broth)
• 1 tbsp butter
• 1 cup chopped onion
• 2 small celery stalks, chopped
• 1 medium leek, sliced (white and pale green parts only)
• 1 large garlic clove, chopped
• 1 cinnamon stick
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups half and half
• 2 Tbsp maple syrup

Directions

Melt the butter in a large, pot over medium-high heat.  Add chopped onion and sauté for 5 minutes.  Add chopped celery and leek, sauté about 5 minutes. Add garlic and sauté 2 minutes.

Add sweet potatoes, broth, cinnamon stick, and nutmeg; bring to boil. Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.

Remove cinnamon stick and discard. Working in batches, puree soup in blender until smooth. Return to pot and add half and half and maple syrup and stir over medium-low heat.

Ingredients

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.

Ingredients:

2 cans of chicken broth (or veg. broth)

1 ½ cups water

1 can diced tomatoes

1 onion-diced

2 cloves garlic minced

olive oil (just enough to sauté onion and garlic…not much)

salt and pepper to taste

½ package of fresh spinach or baby spinach

1 package frozen cheese tortellini

 Directions:

Sauté onion and garlic in olive oil until translucent.  Add chicken broth, water, tomatoes and cook 10 minutes.   Meanwhile, chop spinach.

 Add tortellini to soup and cook until soft. Add spinach and cook 2-4 mins. 

Ladle into soup bowls, sprinkle with parmesan cheese and serve with your favorite crusty bread.

Ingredients

3  sweet potatoes, scraped and diced

3 large sweet onions, sliced thin

2 tbsp olive oil

5 cups chicken or vegetable stock

1/4 tsp nutmeg, cinnamon, salt, thyme

pinch of  black pepper

1/2  tbsp sugar

Directions:

1. Warm olive oil in large pot on Med-Hi heat.  Add onions and cook until trancelucent , stirring constantly  (about 5 mins.)
2. Add sugar and cook 2 mins.  Then add broth, sweet potatoes and herbs/spices/salt & pepper and bring to a boil. Lower heat to Low and simmer about 20 mins. uncovered, until sweet potatoes are tender. 
3. Transfer soup to food processor and puree until smooth.  Return to pot and rewarm.  Serve warm