The GAPS protocol, for example, recommends
a small cup of broth with every meal.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion,
small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or vegetable
broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
2 teaspoons olive oil 3 cloves garlic, minced 1
small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable
broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra for garnish
I used 16oz
of gnocchi instead
of 8 and I used an extra
cup of veggie
broth at the end to make the base a little thinner and I used a LARGE cauliflower head instead
of a
small one.
Blueberry Chipotle Barbecue Sauce Makes about 4
cups 1 tablespoon peanut oil 1
small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie
broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
INGREDIENTS 1
small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1
cup Arborio rice 1
cup dry white wine such as chardonnay 4
cups beef
broth 2
cups of...
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1
small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced
small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4
cups low sodium chicken
broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
1 cauliflower 2 bay leaves 1 onion 3 cloves
of garlic 1 can white kidney beans 10
cups water or low sodium veggie
broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2
small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1
small onion — chopped 1 carrot — peeled & chopped 2 cloves
of garlic — minced 8
cups chicken
broth 4
cups water 1
small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3
of a medium sized celeriac (if you use the
small organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken
broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs
of fresh thyme 2 onions 5 cloves
of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
2 tablespoons canola oil 2
cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch piece ginger, peeled Kosher salt, to taste 5
cups reduced sodium chicken
broth 2
cups water 4 oz soba noodles 2
cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1
small lime 1 tablespoons low sodium soy sauce
1
small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken
Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3
Cups water 2 handfuls
of wide egg noodles (about 2
cups) more or less to your liking.
1 teaspoon olive oil 1
small onion, diced
small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4
cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1
cup tomato sauce 1/2
cup veg
broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge
of smoked paprika would be great too)
What's in it: 1 lb hot turkey (or chicken) italian sausage 1
small sweet onion (or 1/2 large), finely chopped 1
cup carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3
cups low sodium chicken
broth (more or less according to desired thickness) 6
cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2
small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable
broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
7
cups vegetable
broth 1 1/2
cups whole wheat orzo (or other
small pasta i.e. pastina) 2
cups chard or spinach, chopped 1 14 - ounce can
of fire - roasted diced tomatoes, well drained 1 teaspoon red pepper flakes.
12 ounces Gulf Coast Blue Crab meat 3 1/2
cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2
cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper
small, seeded and minced 5
cups low - sodium vegetable
broth or chicken
broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2
cup cilantro, chopped 2
cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
9 oz hot Italian sausage, casing removed 1/2 medium onion, chopped 2 cloves garlic, minced 1/2
cup water 1 15 - oz can cannellini beans, drained and rinsed 2 14.5 - oz cans diced tomatoes, undrained 2
cups chicken
broth 1/2
cup small pasta (I used Gemelli) salt, to taste 2
cups baby spinach handful
of fresh basil, chopped freshly grated parmesan cheese (optional)
honey,
cup of carrot coins and several quartered
small turnips from my CSA bag along with the
broth, wine and olives (combo
of green and kalamata because it was what I had on hand).
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced
small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1
cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2
cup vegetable
broth 1
cup loosely packed fresh cilantro 1/4
cup shopped scallions 1 15 - oz can
small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
1
cup of small white beans (soaked for 24 hours) 4
cups of water Drizzle
of olive oil 1 yellow onion, minced 4 cloves
of garlic, peeled and finely chopped 1 — 28 oz can
of fire roasted diced tomatoes 4
cup container
of vegetable
broth — low sodium, organic 5 large leaves
of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful
of fresh parsley or 2 tablespoons
of dried 1 tablespoon
of fresh oregano or 1 tsp
of dried 1 teaspoon smoked paprika Salt and pepper
1
cup of all purpose flour (I use King Arthur Flour) 2 tablespoons
of smoked paprika 1/2 teaspoon
of salt Ground pepper 2 teaspoons
of olive oil 2 - 3 lbs
of chuck or stew meat cubed 1 large onion, diced 1
small can
of tomato paste 1
cup red wine 2
cups of beef
broth (I use low sodium) 4 medium potatoes, cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
8 Cups
Of Rich Beef
Broth (Retain The Meat From The Beef & Veal Bones Used In The Both) 2 Carrots Finely Diced 1
Small Onion, Finely Diced 2 Stalks Celery, Finely Diced 1 1/2 Cups Pearl Barley Salt & Pepper 1/4
Cup Chopped Fresh Parsley Fresh Grated Parmesan Cheese Extra Virgin Olive Oil
2 tbsp vegetable oil 1/3
cup thinly sliced yellow or red onion 1/2
cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1
small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4
cup chicken
broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2
cups cooked jasmine or basmati rice
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2
small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1
cup sugar snap peas, cut once in half crosswise 1
cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2
cup red cabbage, shredded 2
small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4
cup mushroom
broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
1 tbsp extra virgin olive oil + more for garnish 1
small onion, diced (~ 1
cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5
cups) 4
cups vegetable
broth pinch
of nutmeg Sea salt & black pepper, to taste
2 teaspoons olive oil 1
small red onion, cut into thin half moons 3 cloves garlic, minced 1 tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced in half 2 tablespoons breadcrumbs (plain or seasoned) 2
cups vegetable
broth 1/2 teaspoon salt Juice and zest
of 1/2 a lemon Lots
of fresh black pepper 3
cups cooked fava beans (or two 15 oz cans, rinsed and drained)
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1
Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1
Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable
Broth 1/3
Cup Coconut Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
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
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2
cup) 1
small yellow squash, diced (about 1/2
cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3
cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch
of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable
broth * 3
cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2
cups kale, finely chopped (tough stems discarded) 1/2
cup small pasta shape Pinch
of kosher salt, if needed
12 ounces organic vegetable
broth 1/2
cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1
small white onion, sliced 1/2
cup fresh cilantro, chopped 1/4
cup fresh basil, chopped 1/4
cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1
cup cooked brown rice
can crushed tomatoes 1 can or bottle
of beer 1
cup water or vegetable
broth 1T balsamic vinegar 3 ripe avocados, peeled, seeded, and chopped Juice
of 1 lime 1 can black beans, rinsed and drained 1
cup cilantro, chopped 1
small (or 1/2 large) red onion, diced 1
small green pepper, diced 1 jalapeño, seeded and diced 3/4 tsp salt 20 corn tortillas
2 Tablespoons olive oil 1
cup finely chopped onion 1/2
cup finely chopped carrot 1/2
cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1
cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable
broth (I used boxed chicken and beef
broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in
small saucepan then processed) 1/2 teaspoon freshly ground grains
of paradise (I used ground black pepper)
Ingredients: Whole butternut squash, peeled and cut up into
smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind
of cooking apple should work) Ginger powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4
cups chicken
broth or vegetable
broth Olive oil to taste
of tomato paste (about half a
small can) 1
cup water, beef
broth, or a mix
of the two 1 cinnamon stick (or about 1/4 — 1/2 tsp.
1 tablespoon refined coconut oil 1
small parsnip, diced 1 medium leek, thinly sliced 1
cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a few splashes
of vegetable
broth salt + pepper to taste
Transfer 200 ml (3/4
cup)
of clear
broth to a
small pan.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4
small ones, cleaned and cut in
small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable
broth 2 plum tomatoes, chopped in
small dice 1/3
cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place
of almond milk - Vegetable
broth in place
of filtered water (if using
broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place
of shallot - Yellow or orange bell peppers in place
of red - Any
small, hot pepper in place
of serrano - Additional cashews in place
of pistachios (in the bisque)- Walnuts or almonds in place
of pistachios (in the pistou)- Fresh cilantro in place
of flat - leaf parsley
In a
small bowl, combine 1 1/2
cups of the chicken
broth with the wine and pour this over the chicken.
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into
small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2
cups broth or stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Ingredients: 4
cups vegetable
broth 1
cup water 2 sprigs thyme 3 sage leaves pinch
of saffron 1 palmful flat leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems removed and reserved) 1
small red bed pepper, chopped 2 cloves garlic, minced 1
small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1
cup white wine 1
cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn on the cob, shucked 1/4
cup red onion, finely chopped 1
small red bell pepper, seeded and chopped Freshly ground black pepper 1
cup half - and - half or whole milk 1/2
cup chicken
broth 2 Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes
of hot sauce 3/4
cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4
cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced
small 4
cups chicken - style vegetable
broth 4
cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4
cup flat - leaf parsley, minced 2 teaspoons lemon juice
Spoon the miso into a
small mixing bowl and add about one
cup of the soup
broth.
1
small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable
broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box
of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish additional salt and pepper, to taste
Scoop out about 2
cups of the
broth and place it in a
smaller bowl; add the peanut butter and whisk the mixture until it is smooth.
Thai Red Curry Cauliflower 1 can (2
cups) light coconut milk 1
cup vegetable
broth 4 tablespoons Thai red curry paste 3 shallots 2 cloves
of garlic salt to taste 3 to 3 1/2
cups cauliflower florets,
small chop
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest
of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2
cups coconut milk • 1/4
cup chicken
broth or water (optional) • 1
small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
1 litre / 4
cups of vegetable
broth 3 stalks
of lemongrass 3 cloves garlic, peeled 5 cm / 2 inches
of fresh ginger, peeled 1/2
small green chilli 1 tb honey 1 tsp sea salt