Carrot Ginger Soup

 

Carrot Ginger Soup

Warm up with a heart healthy recipe. Whether you are trying to eat healthier or incorporate more plant base foods in your diet, this recipe is worth a taste. 

Ingredients:

1 tablespoon EVOO

1 cup onions chopped

3 cups carrots chopped

2 tablespoons fresh ginger, peeled and sliced  OR

   1 teaspoon ground ginger

3 garlic cloves. chopped

4 cups vegetable broth

1 tablespoon apple cider vinegar

Cashew cream or sour cream for topping

Pumpkin seeds or hemp seeds or chopped parsley for topping

Directions:

Heat a large saucepan over medium heat, when heated, add the EVOO and chopped onions.  (*Never cook the oil ). Sauté until "transparent" or glossy, stirring frequently until tender, about 5 minutes.  Add the ginger and carrots.   Stir to coat and cook another 5 to 7 minutes.  Add the garlic cook while stirring another minute.   

Pour in the broth and bring it to a boil.  Then reduce the heat and simmer and cook for 20 to 30 minutes, or until the carrots are tender.  Remove the pan from the heat and stir in the vinegar.  Then allow the soup to cool slightly.  

Puree the soup in a blender, working in small batches as necessary.  Blend on low speed for a few seconds, then slowly increase speed to create a creamy soup.  To serve, pour the soup into bowls and garnish with desired choice.  Yield: 4 servings

TIP:  My next batch, I will use less garlic.   Otherwise the flavor is great

Potatoes And Leeks With Chicken

Potatoes and Leeks With Chicken

This is a heart healthy recipe I received from my local hospital in their bi-monthly magazine.  Serves 8

Ingredients:

2 tablespoons olive oil

3 cloves garlic, minced

2 tablespoons chopped fresh ginger root

2 teaspoons curry powder, to taste

1/2 teaspoon crushed, dried chilis
1/4 teaspoon allspice

1/4 tespoon cinnamon
3 leeks, trimmed and chopped
3 potatoes, peeled and cut in 1 inch chunks
1 cup low sodium tomato sauce
2 cups low sodium chicken broth
3 cups butternut squash, peeled and cubed
2 red peppers diced
4 chicken breasts, boned

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Directions:

Heart oil in large saucepan or Dutch oven.  Add garlic, ginger, spices anad leeks.  Cook a few minutes until tender.  Add potatoes, tomato sauce and chicken broth.  Cook 10 minutes.  Add squash and peppers; cook 15 minutes or until vegetables are tender.

*

Lightly brush chicken breasts with oil.  Grill approximately 10 minutes on each side, or until juices run clear.  Cut each chicken breast into three or four large pieces and add to sauce.

*

Reheat just before serving.  Sprinkle with cilantro.