Super Greens Soup

This is another recipe that comes from Jamie Oliver’s Super Foods recipe book. It is very easy to make (especially the way I do it!) and extremely delicious. It saves well too – I haven’t gone more than 2 or 3 days without finishing it all off, but it holds together well for leftovers. Hope you enjoy!

Super Greens Soup
Prep time: 5-10 minutes
Cook time: 20-30 minutes
Serves: 4

1 sweet vidala onion, chopped
4 cloves of garlic, minced
olive oil
2 medium sized white potato, chopped
1 can of chickpeas (standard 14oz can), drained and rinsed
2 sprigs fresh thyme (or 1 tsp dried)
1 sprig fresh rosemary (or 1/2 tsp dried)
1 bay leave
4 cups chicken stock
2 to 3 stalks fresh kale (about 5oz)
6oz chorizo sausage (fresh or smoked- I recommend smoked!)

Saute onions and garlic in olive oil until soft and fragrant. Add potatoes and chickpeas. Tie together fresh herbs and add to pot. (If using dried herbs, skip this step.) Add chicken stock; bring to a boil, then cover and reduce to low heat for 15 minutes until potatoes are almost cooked through.

If using fresh (raw) chorizo, pan-fry or bake sausages (whole). When cooked through, slice, set aside, and reserve pan drippings. If using smoked chorizo, slice and set aside. (The smoked flavour makes up for the missing pan drippings, trust me!)

Remove thick stalk from kale, and chop leaf into bite-sized pieces.

Remove fresh herbs from soup (if using dried herbs, skip). Add chorizo slices, pan drippings (if you have any), and kale to pot. Kale absorbs a lot of liquid, so you may need to top up with a cup of water (there is enough flavour in this soup it can handle the addition!) Simmer for another 10 minutes uncovered.

Serve and enjoy!

Stacey’s Sizzling Shitake Soup

So this soup is a melding of multiple recipes I have made in the past, and I am very happy with how it turned out. It might become my new favorite. Iain named it, even though the original didn’t actually have Shitake because I had some porcini mushrooms to use up instead. I was calling it “leftovers”, but Iain’s suggestion for a name does a much better job of describing what the soup is about. I hope you enjoy it!

Stacey’s Sizzling Shitake Soup
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 2

Instant stir fry noodles
2 chicken breasts, skinless, boneless, chopped into bite-sized pieces or sliced thin
1/2 cup mushrooms (Shitake recommended, porcini or crimini or brown also good choices)
1/2 onion, chopped
2 large carrots, chopped
1-2 tsp miso soup paste + 1 cup water
4 cups chicken broth
1/2 block extra firm tofu, cut into tiny cubes
Sesame oil and/or soy sauce to taste
1-2 red chili peppers (fresh or dried), diced, optional
2 eggs
1 bunch kale + olive oil + sea salt

Cook noodles according to directions. Bring another pot of water to a boil and hard boil eggs. (For perfect hard boiled eggs, put eggs in cold water in pot with salt. Bring to a boil, and boil eggs at high heat full boil for 1-2 minutes. Remove pot from heat and let eggs sit covered in water for 12 minutes. Remove eggs from water, and submerge in ice cold water.)

Chop kale, toss with olive oil and salt. Preheat oven to 350F, spread kale on baking sheet, and bake for 10-15 minutes until crispy. Be careful not to burn it!

Sauté onions, carrots, and mushrooms.  Add chicken and cook through. Add miso soup paste, water, chicken broth and tofu and bring to a boil. Season with sesame oil and/or soy sauce and/or chili pepper.

To serve soup: divide noodles among bowls, ladle soup over top. Slice eggs and lay on top of soup. Add a handful of kale chips. Enjoy!

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