This recipe takes approximately 20 minutes to prepare from start to finish, and is high in iron, which is hard for a lot of young women to keep in their diet. Keep in mind that this soup is full of fiber and will keep you regular (if you catch my drift…). You can, of course, add your own veggies, but my suggestion is to stick to veggies that are green and light in flavor, such as spinach, swiss chard, snow peas, bean sprouts (not green, but a yummy option) and whole cherry tomatoes. This becomes like a big vegetable stew, but is still very light. Also, this meal cost me only 8 dollars at No Frills, and I ate it 3 times. yumm

Iron-liss’s Green Soup

1/2 bunch Rapini, ends trimmed and cut in half  (you can most likely find this at your grocery store, if not you can always use plain old broccoli or swiss chard as a replacement)

1 bunch Asparagus, cut into spoon-sized pieces

2 cloves garlic, chopped

1 zucchini, cut into spoon-sized bites

1/2tsp rosemary

1TBSP Chives

1TSP Oregano

1/2TSP Garlic powder

Salt and Pepper to taste

1 Box Chicken Broth

Begin by browning garlic in a large pot. After garlic is browned, add al green veggies, broth and spices and let simmer for 10-15 minutes, or until all vegetables are cooked through. Serve Hot! Yum Yum YUM!

Enjoy this EXTREMELY GREEN SOUP recipe!

liss

This first recipe I made with 1TSP of Cajun Spice for a bit of a zip, next time when I have it in the house, Ill use some Nutmeg (1/2TSP) and Rosemary instead (1TSP), so give either a try!

Sweeet Sweet Potato and Carrot Soup

2lrg Carrots, diced

1lrg Sweet Potato, diced

2cloves Garlic, Chopped

1lrg White potato, Diced

4cups Vegetable Broth

3/4 cup skim milk

1TBSP olive oil

S&P to Taste

In a large pot,begin by lightly browning the chopped garlic in the oil. Add all diced ingridients, and1/4 cup water. Let simmer for 5 minutes, then add vegetable broth and simmer until all vegetables are cooked throughly. Add salt and pepper and spice to taste(use nutmeg and rosemary or cajun) and use hand blender to blend until smooth,adding the skim milk in as you blend. Serve with fresh ground pepper and a little artistic drizzle of olive oil.

Enjoy!

liss

Welcome back everyone!

Liss’s French Onion Soup

2 large sweet onions, sliced into rings

2 cloves garlic

2TBSP butter

1TSP oil

4cups Beef Broth

1/2cup Red Wine

1 Baugette (Instruction: Thinly slice (1/2inch slices) bread diagonally. Brush with oil, Bake for 8-10 minutes or until golden brown and crispy).

1cup shredded cheese (whatever’s in your fridge is fine)

In a large pot, melt butter and oil together and add sliced garlic and onions. These bad boys need to cook down for 10-15 minutes, or until they are a caramel brown colour. A trick here is to add a small amount (3TBSP water each time) to the pot while the onions and garlic are cooking down.The steam forces them to cook faster! Add salt and Pepper to taste, as salt also draws water out of the onions. Continue cooking for 15 minutes, and then deglaze the pan with the red wine. Let the red wine cook down until all the alcohol is out of it, then add the beef broth and simmer for 10 minutes. If you have one on hand, add a bay leaf here while simmering. Ladel into bowls, and add hot baugette slices to the top, top with cheese and microwave for 15 seconds until the cheese melts!

I know what Im having for supper tonight. You should too now

Liss

Liss’s StewPendous Stew

1 Carrot, chopped

2Stalks celery, chopped

1Onion, Chopped

2 cloves Garlic, chopped

1 Can potatos, sliced (drain first)

1 Can Corn, drained

1/2 Can Green Beans

1LB Ground beef

2 Cans Beef Broth

Heat and oil a Medium sized pot, and cook ground beef through, cutting it up with your spoon to get it into small pieces. Add Celery, Carrots, Garlic, and Onion and cook thoroughly until all the vegetables are tender to bite. Add drained vegetables and broth, and simmer on medium high for 10 minutes. After 10 minutes, turn heat down to medium low, and let simmer for another 30 minutes. Serve hot

I looooove this recipe! Try it out, its very simple and tastes deliciously homemade

liss

I have been so fearful to try this recipe, and to my great suprise, it was extremely simple. I asked the lovely lady at the Asian Grocer on George St for some assistance and she helped me out! Take a look!

Miso Soup

2 soup bowls of water

2TBSP yellow miso paste

1 packet Dashi Granuals

1 Stick of Soup Knorri (I had to ask the lady for her assistance finding this, because you can not use sushi knorri for the soup. There is a specific kind that you must use)

1/6th of a block of Tofu, cut into small peices

1TSP soy sauce

Boil the water, and add in the miso paste, Dashi granuals, and tofu. Boil for about 10 minutes. While the soup is boiling, add the sea weed into a bowl with a small amount of water for 8 minutes, until it is reconstituted. Add the drained sea weed to the soup stock, and continue boiling for 1 minute, until they are heated through. Add soy sauce, and serve immediately.

It really is as easy as boiling water. Be sure to completely dissolve the miso paste, this was the only thing that I had a small issue with. It is easier to dissolve it in a small amount of warm water and then add it to the pot, but it is just as easy to add it right to the pot.

Try this at home, I know it just saved me 13$ a week in sushi

Liss

I’m a big soup fan, but I’m a broth-and-veg kinda girl, so this soup is one that I turn to when I’m tired of the norm. With only a few ingredients, its inexpensive and tastes creamy, even though there is none. Try it yourselves and let me know.

Potato Leek Soup

2 Leeks, quartered and washed (you need to rinse leeks well because they can get dirt in all the sections)

5 Large potatos

3TBSP butter

3cloves Garlic, Chopped

2cups Milk

3cups Chicken Broth

Salt and pepper to taste

Begin by boiling the potatoes in the chicken stock until they are tender when poked with the prongs of a fork. When they are boiled, add the chopped garlic and the leeks and let boil until the leeks are also soft to the touch. Slowly add butter and milk while using a hand blender to blend the potatoes and leeks have been blended to a creamy soup. Salt and pepper to taste, and if possible, add a bay leaf and continue simmering until ready to serve

This is a very simple soup to  make, and I am very confident that you can make this in your tiny kitchens at home.

Liss

Liss’s Pho

Broth:

2 boxes Chicken Broth

2TBSP Concentrated Chicken OxO

1TBSP Chinese five-spice or Allspice

2 cloves Garlic

1 Shallot

For the broth, heat 1TBSP olive oil in the bottom of a pot, and add diced Shallot and chopped garlic. Cook until lightly browned, then add broth, Five-spice, Salt and pepper to taste. Boil for about 3 minute. For a little extra, add pork wontons to the broth, and boil until the wontons are cooked. Serve on bed of veggies

Veggie bed:

6 Baby bok choy, stems removed

1/4 cup Snow Peas in pod

1/4cup Bean Sprouts

Single portion of Chinese Glass Noodles, quick cook in boiling water.

Lime, Quartered

1/2cup Cilantro, chopped

In a large bowl place ingredients in the following order: Glass noodles, bok choy, bean sprouts, snow peas, cilantro and 2 Lime quarters.

To complete dish, pour boiling liquid into the bowl of vegetables, and let sit for 4 minutes, until the glass noodles are cooked and the vegetables are softened. Squeeze lime and enjoy!

This soup recipe is one of my favorites. Its filling, delicious and very healthy and you’ll love how good it makes you feel.

Liss

Mulligatawny Soup

• 1TBSP oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1TSP Ground Ginger
• 1/4 TSP Crushed Red pepper Flakes
• 1/4TSP ground cinnamon
• 1/4 TSP ground cloves
• 2TSP ground coriander seed
• 1 1/2 TSP ground cumin
• 1TSP ground turmeric
• 1 TSP curry powder
• 1 carrot, chopped
• 1 stalk Celery, Chopped
• 1 Green apple – peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1/2cup rice or lentils
• 1 Chicken Breast, cubed
• 1Box Chicken Broth
• 2tbsp Tomato Paste
• 1small container Plain Yogurt

In a large pot, heat oil and cook onion, garlic and chicken until cooked through, adding the celery, potato, carrots, and apples to the pot when the chicken is just about cooked through. Add spices, stock, tomato paste and rice, and simmer until boiling and rice is cooked through. Slowly stir in yogut to the hot mixture and serve with bread.

I really do recommend you try cooking this soup for yourself. The spices warm the heart and fill your belly for cheap, and the recipe makes enough to freeze because this recipe is totally freezer-friendly.

Try it yourself!

Liss

Good Luck!

Chicken Noodle Soup

• 1box Chicken Broth
• 1/4cup Egg Noodles (found beside the Pasta in most grocers)
• 1 Carrot, peeled and chopped
• 1 stalk Celery, chopped
• 1/2 white onion, or 1 shallot    *Note: I like to buy bags of Shallots. for around 2.50 you get about 10 small ‘onions’. They are a good substitute for onion and last a long time in the fridge.
• 1/2cup Frozen Peas
• 2 cloves Garlic, chopped
• 2TBSP olive oil
• 1 Chicken Breast cut into small chunks
• Salt, Pepper and Oregano to taste. Use one Bay leaf if possible (Simply simmer in soup. Remove for serving.)

Begin by heating oil in a large pot. Add in garlic and onion and cook on medium until they begin to brown slightly. Next, add the chicken, and continue cooking on medium until the juices of the chicken run clear, and there is no pink inside. Add carrots and celery to the pot after the chicken is just about cooked through, and continue cooking on medium until the carrots and celery are heated through. Add 1/2cup water, and the broth at this time. Turn the burner to high, and simmer until boiling. Add egg noodles and peas at this time, and continue cooking on med-high until the peas and egg noodles are cooked. Salt and pepper the soup to taste, and add 1TSP of oregano. If you have bay leafs in your house, simmer the stock all the way through with one bay in the pot. Remove before serving.

Miso Soup (found Sept 17th, http://allrecipes.com/Recipe/Miso-Soup/Detail.aspx , Chen, Michelle)

When Making this soup, You can use Red, Yellow or White Miso Paste for this recipe. Adding more Dashi or Paste results in a stronger stock. Yellow is sweeter and creamy, while red is saltier and stronger.

• 2TSP Dashi Granules
• 4cups Water
• 3TBSP Miso Paste
• 1small Package soft Tofu
• 2Green Onions sliced
• 1Piece Knori cut into strips

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu and add in knorri. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

My Ribollita-style Soup***May require more time.

• 1can Tomato Sauce
• 1box Chicken Broth
• 1TBSP Tomato Paste
• 2cups Swiss Chard
• 1 small zucchini, diced into cubes
• 1can Cannilini beans
• 1cup Tortellini (meat or cheese)
• 2 Italian Sausage, sliced
• 3TBSP Red Wine *if available
• 1/2 white Onion or 1 Shallot, diced
• 2 cloves Garlic, chopped
• 2TBSP olive oil
• 2TBSP Oregano
• Salt and Pepper to taste

Begin by heating oil in a large pot. Cook sausage slices on med-high until juices run clear, then add Garlic and Onion. Cook until soft and lightly browned. Next, add the beans, zucchini and Chard to the pot and start to warm the beans & zucchini and wilt the Chard. After about 6 minutes add the Oregano, Chicken Broth, Tomato sauce and Tomato paste to the pot, with 1/2cup water. Bring to a boil and simmer on med-high for 5 minutes, then add tortellini. Simmer for another 10 minutes or until tortellini is cooked through. Salt and Pepper to taste.

I hope you enjoy cooking and eating these easy, filling one-pot’ers. They feed a crowd on the cheap and dont take very much effort to make, but are satisfying and delicious!

Keep a look out for my Miso Soup Test!

Liss