Chicken Noodle Soup

With the weather being so cold the last few weeks, all I have been craving is warm comfort food! This is one of my favourite foods to make, good old chicken noodle soup. I can make it about 15 minutes, which makes it a win for everyone. My son requested I make it this week and I realized I didn’t have the recipe on my blog yet. If you have the time and energy then go ahead and roast a chicken yourself and make your own bone broth. If you are busy like me these days don’t feel bad and pick up all the ingredients from Whole Foods. 😉

xx Malika

Chicken Noodle Soup
Author: 
Recipe type: Gluten Free
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 900 ml package of bone broth, fresh or frozen
  • ¼ cooked organic chicken (found in hot section of local grocery store)
  • 2 organic carrots, washed and chopped
  • 2 stalk of organic celery, washed and chopped
  • 5 sprigs of fresh thyme
  • 1 shallot, peeled and chopped
  • 2 cloves of garlic crushed
  • handful of millet and brown rice noodles
  • salt and pepper to taste
  • 2 tbs olive oil
Instructions
  1. In a large pot, heat the oil over medium heat and add the onion, cook for 3 minters, then add the garlic, carrots and celery.
  2. Cook for another 5 minutes and then add the thyme and bone broth, bring to a boil and then turn down, cover and simmer for 10 min.
  3. While the soup cooks, shred the chicken from the breast or leg into small pieces.
  4. At about 5 min left, season with salt and pepper and add the uncooked noodles, I like to break them up into small pieces first.
  5. After the 10 min is up add the cooked chicken and check if the noodles are cooked, if they are, your soup is ready if not, cook for another few min.
  6. Serve and enjoy!

 

By | Feb 10th, 2017|Soups|0 Comments

Potato and Leek Soup

Potato & Leek Soup

Happy Hump day! 🙂 Its been a while since I made some good soup! I’ve always loved a good creamy potato soup. This recipe doesn’t have any creamy ingredients but it is nice and thick with the cauliflower puree and has lots of flavour from the bone broth. If you don’t want to make bone broth then feel free to make it vegan and use vegetable stock instead. It’s the perfect lunch on a cold winters day and you can make it once and enjoy it for days. I love winter….but I am getting excited for spring. 😉

xx Malika

Cauliflower potato and leek soup

5.0 from 1 reviews
Potato and Leek Soup
Author: 
Recipe type: Soup
Cuisine: Gluten Free
Serves: 4
 
Ingredients
  • 3 organic golden yellow potatoes, sliced (skins on)
  • ½ organic cauliflower, chopped
  • ½ leek, chopped
  • 1 clove of garlic, crushed
  • 3-4 cups of bone broth or vegetable stock
  • Salt and pepper to taste
  • 1 tbs olive oil
Instructions
  1. In a large pot over medium heat, heat the olive oil and then add the leek, cook for 3 minutes then add the garlic,salt and pepper. Cook for another 2 minutes.
  2. Next add the potato and cook for a few more minutes, then add the cauliflower and the stock (you can use as much or as little stock as you want, depending on how thick you want your soup, but it should cover the veggies in the pot).
  3. Turn the heat up to high and bring to a boil, then let simmer for 15 minutes.
  4. Make sure all the veggies are soft to poke with a fork then put the soup into your blender and puree for 3 minutes.
  5. Serve and enjoy!

 

Potato and leek soup

By | Feb 11th, 2016|Soups, Uncategorized|2 Comments

Creamy Acorn Squash Soup

Acron Squash Soup

Helloooo Monday! 😉 It’s a wet one here in Vancouver today, and it’s making it feel like Fall has arrived. I love summer but I also love Fall. 🙂 I love the leaves changing colours, I like sunny crisp fall days, pumpkin everything and boots are back in my wardrobe rotation. If you need something to warm you up today, this soup is the perfect recipe. It’s thick and creamy and has lots of flavour. It’s dairy free and full of vitamins and minerals. Whip up a big batch and you can enjoy this great soup all week!

xx Malika

Vegan creamy squash soup

Creamy Acorn Squash Soup
Author: 
Recipe type: Soup
Cuisine: Vegan Gluten Free
Serves: 6
 
Ingredients
  • 1 small white onion
  • 2 cloves of garlic, crushed
  • 1 acorn squash
  • ½ head of cauliflower (steamed)
  • 1 can of coconut milk
  • 2 cups of water
  • 2 tbs of miso paste
  • ½ tsp paprika
  • ½ tsp cumin
  • 1 nub of fresh ginger, grated
  • ¼ tsp chilli powder
  • 1 tbsp olive oil
Instructions
  1. Turn your oven on to 400 degrees. On a cutting board slice your squash in half and then scoop out the seeds. Turn each half so that the inside is face down on a baking sheet linked with parchment paper.
  2. Bake in the oven for about 30 minutes. To see if the squash is cooked all the way through, stab it with a fork, it should be soft when you remove it front the oven. Let cool.
  3. In a large pot, heat olive oil over medium heat, add the onion and cook until translucent, then add the garlic, ginger and other spices. Cook for another 2 minutes.
  4. Add the coconut milk and reduce to simmer.
  5. Meanwhile heat up your 2 cups of water with the miso paste, you want the paste to become dissolved but not to boil the miso. Once ready add to your pot of onions and herbs.
  6. Add the steamed cauliflower and the cooked squash. (I just use a spoon to scrape the squash away from the skin)
  7. In a high powered blender or food processor puree the whole soup for 2 minutes.
  8. Serve and enjoy!

Creamy acorn squash soup

By | Aug 31st, 2015|Soups|0 Comments

Saffron & Harissa Spiced Kabocha Squash Soup

Saffron Harissa and Squash Soup

Hey it’s Wednesday, which means it’s already half way through the week! This week has gone by quite quickly. We started watching the Hobbit movie series on sunday night and last night we finished the trilogy in the theatres with the final movie in 3D, wow what an experience. There goes 9 hours of my life….haha. It was very entertaining. I just love making fresh and simple soups. I have wanted to use a kabocha squash for quite some time now. They taste similar to other squash varieties, also know as “winter squash” this asian variety is popular around the world. Australians know this squash as the Japanese pumpkin squash. Wikipedia describes the flavour as sweet and moist, with a fluffy texture, which is like chestnuts. I love finding new ways to use my saffron and this soup makes a perfect pairing. As always I would love to hear your feedback. If you enjoyed this recipe of if you have any recipes you would like me to share?! Please comment below. 🙂

Kabocha soup

kabocha squash

Saffron & Harissa Spiced Kabocha Squash Soup
Author: 
Recipe type: Soup
Cuisine: Vegan, Gluten Free
Serves: 4
 
Ingredients
  • 2 small kabocha squash
  • 1 tbsp of olive oil
  • 4 cups of organic vegetable stock
  • 2 small cloves of garlic (crushed)
  • ½ tsp harissa paste (more if you like it more spicy)
  • 1 pinch of saffron threads
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • 1 tsp paprika
  • salt and pepper to taste
  • l/2 a lime (optional)
Instructions
  1. Preheat your oven to 450 degrees. Cut the squash in half and scoop out the seeds. Lightly cover the tops with coconut or olive oil and place them face down on a baking sheet covered in parchment paper. Bake in the oven for 15 minutes, then flip them over so the squash in exposed for another 15 minutes.
  2. Once your squash is baked, let it cool. In a large pot, heat your olive oil over medium heat. Add the garlic first then the saffron and other spices and Harissa paste . Cook for 2-3 minutes then add your vegetable stock.
  3. Scoop the squash out of the peel and put it directly into the soup.
  4. Turn the heat off the soup. Blend the soup in your food processor or blender for 1 minute.
  5. Serve in bowl, for extra flavor you can add an extra squeeze of lime to the soup, enjoy.

Vegan Squash Soup

By | Jan 14th, 2015|Soups|2 Comments

Healthy Lentil Soup

curried lentil soup

Today is day 7 of my elimination diet. I think it’s getting easier, mind you I haven’t gone out with friends or to a restaurant yet so those challenges are yet to come. I am really enjoying not working at the moment because it is giving me extra free time to play in my kitchen and make magic. 😉 All of my meals are made at home and it really does help with my diet restrictions for the next few weeks. Have you guys read Gwyneth Paltrow’s blog/website called GOOP? It’s pretty cool, she has everything from fashion, cooking, home decorating to where to stay and eat in different cities. The website just posted their annual detox and I have been looking over the tasty recipes. The detox is very similar to an elimination diet so that’s perfect for me. I decided to try the lentil soup recipe on the site, but as always I changed a few things and made it my own. 😉 Nothing tastes better then a bowl of homed soup made with love. 🙂

Detox lentil soup

Healthy Lentil Soup
Author: 
Recipe type: Soup
Cuisine: Vegan Gluten Free
Serves: 4
 
Ingredients
  • ½ White onion finely chopped
  • 1 small shallot finely chopped
  • 1 large clove of garlic crushed
  • 1 nub of fresh ginger chopped or grated
  • 1 cup of red lentils
  • 2 cups of vegetable stock
  • salt and pepper to taste
  • ½ lime (juiced)
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ½ tsp curry powder
  • ½ tsp cumin
  • 1 tbs of chopped fresh cilantro
  • parsley for garnish
  • 1 tbs coconut oil
Instructions
  1. In a large pot, heat the coconut oil over medium heat then add the onion and cook for 5 minutes until the onion become translucent.
  2. Next add the garlic, ginger, cilantro and other spices and cook for another 2 minutes.
  3. Add the lentils and the stock and bring the soup to a boil, then turn it down to simmer, put the lid on and let it simmer for 20 minutes.
  4. Once the soup is ready you can add the lime juice and garnish with parsley.
  5. Serve and enjoy
  6. Note: I pureed my soup in my blender, it will taste good either way.

Lentil Soup with Lime

By | Jan 8th, 2015|Soups|0 Comments

Curried Sweet Potato Soup

Curried Sweet Potato Soup

I am so glad it’s almost the weekend and Christmas holidays are just around the corner! 🙂 I have noticed a pattern of alternating recipes on my blog in the last month and it rotates between, soup, drinks and sweet treats…….. 😉 Oh well, Ill get back on track in January! This soup is seriously easy and delicious. I needed to use up a half bag of sweet potatoes and this soup was the resualt. Its a cold rainy night out there, so this soup was the perfect way to warm up. I had my soup with a new grilled cheese combination that I discovered recently and am kinda of obsessed with it….. It is the bomb! I use sprouted grain bread, aged cheddar and avocado and it’s so good it’s scary! Do you have any secret ingredients to make the “best” grilled cheese? Please share them with me. 😉

Curried yam soup

Curried Sweet Potato Soup
Author: 
Recipe type: Soup
Cuisine: Vegan, Gluten-Free
Serves: 4
 
Ingredients
  • 4-5 Small Peeled and chopped sweet potatoes
  • ½ yellow onion, peeled and chopped
  • 1 can of coconut milk
  • 1 clove of garlic (crushed)
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp nutmeg
  • ½ tsp curry powder
  • ½ tsp turmeric
  • 1 cup of hot water
  • 1 tsp coconut oil
  • salt and pepper to taste
Instructions
  1. First boil the sweet potatoes in a pot of water for about 10 minutes, they should be soft enough to break with a fork, then drain them and set aside.
  2. Take a large frying pan and heat up the coconut oil on medium to high heat, add the onion and sauté for a few minutes, the onions should start to turn translucent.
  3. Next add in the garlic and cook for another minute or two, then add all the other spices and cook for another minute.
  4. The pan may get a bit sticky, you can use a bit of the coconut milk to loosen everything from the pan.
  5. Add half the sweet potatoes and simmer for 5 min with half of the coconut milk.
  6. Turn the pan off the heat and throw everything into your food processor or blender including the other half of sweet potatoes and coconut milk and puttee for 1-2 minutes.
  7. Garnish with fresh basil, serve and enjoy.

 


New Yam Soup

 

Sweet Potatoe Soup

 

me.

By | Dec 19th, 2014|Soups|0 Comments

Rustic Curried Parsnip and Potato Soup

parsnip soup 1

Warm soup is just the best, isn’t it?! I am currently obsessed with making big pots of soup to take with me to work for lunch. I find they are so easy to make and it’s hard to screw them up. 😉 You can basically take any leftovers you have in your fridge and make up a new soup! Thats how I created this soup. I had leftover parsnips and potatoes and half a can of coconut milk in my fridge so I threw in some spices and created this tasty soup. Man approved I might add, my boyfriend was trying to fight me for the last bowl.


curried parsnip soup

The holidays are just around the corner and we all know that eating healthy and having time to cook are very difficult during the holiday season. Soups are a great way to get in healthy veggies and you can freeze a big batch and reheat it when you don’t have time to cook!! 😉 So get into your kitchen and whip up one of my soup recipes! If you are on Instagram, tag your creations with #everythingsbettersprouted so I can find them. 🙂

Rustic Curried Parsnip and Potato Soup
Author: 
Recipe type: Soup
Cuisine: Vegan, Vegetarian, Gluten Free
Serves: 4
 
Ingredients
  • 2 parsnips (peeled and chopped)
  • 4 yellow organic potatoes skin on (chopped)
  • 1 tsp coconut oil
  • 2 cups of vegetable stock
  • 1 clove of crushed garlic
  • ½ tsp paprika
  • ½ tsp turmeric
  • ¼ tsp dried ginger powder
  • 1 tsp curry powder
  • 1 cup of coconut milk
  • parley for garnish (optional)
Instructions
  1. First heat up the oil over medium heat, add the garlic and cook for a minute, next throw in the parsnips and potatoes and cook for about 5 minutes.
  2. Add all the spices and cook for another minute, then add the coconut milk and stock and bring to a boil, then turn the heat down to simmer and cook for 10 minutes.
  3. Now puree the soup in your blender for 1-2 minutes.
  4. Topp with extra coconut milk and parsley, serve end enjoy!

 

potato and parsnip soup

By | Nov 30th, 2014|Soups|0 Comments

Hearty Vegetable Soup

Vegtable Soup

It’s a dark and rainy Monday night here, and nothing’s more comforting than a warm bowl of soup with some fresh bread. I love making a big pot of soup and not having to worry about making the next few meals. 😉 Soup is such an easy and healthy way to eat a ton of different vegetables and beans. I have been making this soup for over 5 years now and it has never failed me! You can totally throw in whatever vegetables you have on hand, and it will still taste great. I usually use zucchini in this soup but I was out when I made this batch….so if you love zucchini add it to the recipe. I am a sucker for fresh bread, I know I should avoid it as it makes my stomach bloated. I just can’t stay away sometimes……. If I give into my craving, I try to buy the best quality bread I can find. I love Terra Breads and my favourite is there pizza bianca & panini loaf, soooooo delicious. You must try it! 🙂

Ministrone Soup

 

Hearty Vegetable Soup
Author: 
Recipe type: Soup
Cuisine: Vegan, Vegetarian, Gluten Free
Serves: 6
 
Ingredients
  • 1 small yellow onion, chopped
  • 1 clove of garlic crushed
  • 4 cups of vegetable stock
  • 1 tsp oregano
  • 1 sprig of fresh rosemary
  • 1 tsp paprika
  • 1 large yellow potato, skin on (washed and chopped)
  • 1 large carrot, chopped
  • 2 celery stocks, chopped
  • 1 can of diced tomatoes
  • 1 can of chickpeas (washed and drained)
  • 1 can of red kidney beans (washed and drained)
  • 1 can of white beans (washed and drained)
  • 1 tbs of coconut oil
Instructions
  1. In a large soup pot, heat the coconut oil on a medium heat, add the chopped onions and cook for a few minutes.
  2. Add the garlic and cook for a few more minutes until the onion is translucent. Add all the spices now and cook for another minute. Now add the carrots and potatoes and cook for another 5 minters on medium heat, stirring occasional. The vegetables may get a bit stuck to the bottom of the pot but its ok, the stock will loosen everything up.
  3. Add the celery and the vegetable stock and bring to a boil, then turn the heat down to simmer and cook covered for 10 minutes.
  4. Add the tomatoes and 3 kinds of beans and cook uncovered on low for another 5 minutes.
  5. You can season the soup with salt an pepper if you want now.
  6. Serve and enjoy!

Bean and Vegtable soup

By | Nov 25th, 2014|Soups|0 Comments

Moroccan Spiced Sweet Potato Soup

Moroccan Yam Soup

I love fall and when its cold and crisp outside I love a warm bowl of soup. 😉 I used to buy canned soup to fill my cravings but now that I know that making soup is super easy and inexpensive and much more healthy I will be making it at home more often. Last month I made a tasty squash soup and realized if you pre-cook or roast your main ingredient the soup can take less then 15 minutes to make! I didn’t use a recipe for this soup, I just used what veggies I had on hand and threw in some spices I thought might taste good. The finished product was a super flavourful soup. 🙂 I highly recommend that you try this soup, it was a hit with my whole family. I bet your kids will even like it! 😉

sweet potato soup

Moroccan Spiced Sweet Potato Soup
Author: 
Recipe type: Soup
Cuisine: Vegan
Serves: 4
 
Ingredients
  • 2 sweet potatoes (roasted)
  • 1 peeled and cooked organic potato
  • 1 tbs coconut oil
  • 1-2 cloves crushed garlic
  • 1 bullion cube
  • 3 cups of boiling water
  • 1 tsp fresh grated ginger
  • 1 pinch of paprika
  • 1 pinch of cinnamon
  • 1 pinch of turmeric
Instructions
  1. Heat the coconut oil in a pot over medium heat. Add the garlic and cook for about a minute. Then add all of the other spices and cook for another minute or two.
  2. Add the cooked sweet potato and regular potato and let them absorb the spices for a few more minutes.
  3. Add the vegetable stock which you make from the boiled water and bullion cube to the pot.
  4. Pour everything into the blender and blend for 1 minute until everything is pureed and creamy.
  5. Serve and enjoy!

yam soup

By | Nov 11th, 2014|Soups|0 Comments

Smokey Lentil and Chickpea Soup

soup and toast

Happy Tuesday! It feels like monday today because I had a 4 day weekend. 🙂 I was in Edmonton for my cousins wedding! I tend to fall off track when I am not at home and there are not as many healthy choices….I defiantly ate too much gluten. 🙁 So I am getting my diet back on track with this delicious and filling soup. I usually don’t crave soup that much in the warmer months but I had all the ingredients on hand so I decided to whip up a pot. This soup is great because it has lots of flavour. I get my fire roasted tomatoes from Trader Joe’s and they add a nice smokey layer to the soup!

lentil soup ingred

 

Smokey Lentil and Chickpea Soup
Author: 
Recipe type: Soup
Serves: 4
 
Ingredients
  • ½ white onion (chopped)
  • 2 cloves of garlic
  • 1 tbs olive oil
  • 1½ tsp of paprika
  • ½ tsp of thyme
  • ½ tsp of salt
  • pepper to taste
  • ⅔ cup of dried red lentils
  • 1 can of fire roasted tomatoes (with juice)
  • 1 can of chickpeas
  • 3 cups of vegetable broth
Instructions
  1. Heat a large pot over medium heat, add the olive oil and the onions. Cook for a few minutes until they are translucent.
  2. Add the garlic. Cook for another 2 minutes. If it's sticking add a teaspoon or two of water.
  3. Add the spices and cook for another 2 minutes.
  4. Add the vegetable stock, lentils, chickpeas and tomatoes. Bring the pot to a boil and then cover and simmer for 20-30 minutes.
  5. Serve in bowls and enjoy.

 

lentil soup

By | Jun 18th, 2014|Soups|0 Comments