I would sub in 4 - 6
cups of the broth depending on how much soup you want to make, pretty flexible recipe when it comes to that.
Not exact matches
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade vegetable
broth (optional - you may want to add a bay leaf, or a sprig
of rosemary,
depending on how flavorful your
broth is)
With a slotted spoon, transfer 1/2 -3 / 4
of the boiled potatoes (
depending how chunky you like your soup) to blender along with remaining ingredients and 2 - 3
cups of the
broth from the pot (or enough to puree the leek and potato mixture).
Stir in 2
cups water, the chicken
broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2
cup to 3/4
cup of the chile sauce (
depending on your taste).
Only used half the ketchup and brown sugar and proceeded with recommended measurements for remaining sauce ingredients, but added about a 1/3 to 1/2
cup of the
broth from the chicken (
depending on how thin or thick you like your sauce).
Ingredients 2 - 3 Idaho baking potatoes (
depending on their size, mine were HUGE so I just made 2) Olive oil and kosher salt for coating 1 Tbsp Olive oil 1/2 small onion, diced 2 garlic cloves, minced 1/2
cup half and half 1/2
cup vegetable or chicken
broth small handful fresh basil 1/2
cup Parmesan cheese, divided Juice
of half a lemon salt and pepper to taste 1 chicken breast, cooked and shredded
Depending on the type
of fish
broth, it may contain some fish oil which would provide Omega - 3 fatty acids, but only about 1 gram
of fat per
cup.
You may need to add 1/2 to 1
cup of extra
broth,
depending on your rice.
1 pound organic chicken breast, cut into small chunks 1 small onion, chopped 3 large carrots, chopped 2
cups shredded chard or other greens 1 bunch green onions, chopped 1 lemon or lime, juiced 1/2
cup cilantro, chopped 1 tablespoon chopped garlic 1 tablespoon chopped ginger 1/2 tablespoon
of red pepper flakes (more or less
depending on your heat tolerance) 1 can organic coconut milk 1 quart organic chicken
broth sea salt to taste
I sometimes keep them in and just add more non starchy vegetable like kale, cabbage and green beans and make a soup A Serving like that (1 1/2 - 2
cups of soup) with meat, bone
broth and about 1
cup vegetables is less than 10 g net carbs, usually 6 - 7 g net carbs but
depends on the veggies.
At Brodo, a
cup of ginger - infused grass - fed beef, organic chicken, or Hearth
broth (which comes from two turkeys, 40 pounds
of beef shin, and 15 stewing hens) in a coffee - style takeaway
cup will cost between $ 4 and $ 6.75,
depending on the size.
Once the liquid is absorbed, add the next
cup of broth — this usually takes 3 to 5 minutes on my stove, but this can very greatly
depending on the heat.