Tag: Whole30 Soup

Must Have {on Hand} Vegetable Stock

Must Have {on Hand} Vegetable Stock Whole30 Approved   You’ll Need: A stock pot full of cold water {4-5 quarts depending on size of pot} Ends of at least 2 heads of celery Ends and peels of 10-12 carrots Ends of 2 yellow onions 1 […]

Moxie’s Hearty “Get Well” Soup

Moxie’s Hearty “Get Well” Soup Whole30 Approved   After a very long Summer, we have been experiencing some much needed cooler climate weather and RAIN! With that comes the dreaded cold season.  I have a few feel good, head and nose cleansing soups up my […]

Roasted Red Bell Pepper & Cauliflower Soup

This is one of my favorites so far! I have tried to cook with red bells for so long and wanted something fresher and sweeter, and not as hearty as a chili but just could not swing it…until now! You will love this!!

{Husband} chef and kid tested 🙂

Roasted Red Bell Pepper & Cauliflower Soup

 

You’ll Need:

6 red bell peppers, chopped

2 heads of cauliflower, pulled apart loosely

1 pound ground Italian fennel sausage

6 white sweet potatoes, peeled and chopped into small pieces

½ red onion, chopped

2 quarts chicken stock

3 Tbsp garlic & pepper powder

Salt to taste

Olive oil as needed

1 cup white wine

Method:

Heat up the grill and turn on low. Drizzle olive oil over cauliflower heads and season with a mixture of paprika, cayenne, salt and pepper then wrap the heads in foil and put on the wrack above the heat on grill. Roast for about 45 minutes.

Place the bell peppers on the grill away from the heat for about 45 minutes depending on size and heat of your grill. They should become soft, slightly charred, and the skin wrinkling and pulling away from the flesh. Once peppers are done, place on half sheet tray on in pot and wrap tightly with saran wrap, set aside for at least 10 minutes then pull the skin off.

In large pot cook the sausage, breaking it up into smaller pieces with a wooden spoon as it cooks. Take out of the pot and set aside. In the pot add in the onion, let cook, stirring regularly for about 7 minutes, add in potatoes. Add in a little wine deglazing the pot as needed. Continue stirring so the flavors bind together and the potatoes become softer and glossy looking.

 

With the cleaned red peppers {seeds removed}, chopped them up, being careful to keep all of that juice, the put in vitamix {or blender} and puree. Add the puree to the pot with potatoes, stir it in. Put the chicken stock into the vitamix to get all of the goodies that attached to the sides out, pour into the pot, bring to boil. Once boiling, add in the cauliflower and the sausage. Stir and bring to a boil, then turn the heat down, season with garlic pepper and salt, stir, and cover for about 20 minutes. With a potato masher, mash the cauliflower and potatoes until the soup looks mildly chunky. If you prefer to have it smooth then use a hand mixer or put into vitamix. I like it to be someone chunky still. Once mashed, cover and let cook on low heat for another 15 minutes, then serve.

 

This is a great soup to put into pint containers to freeze for lunches.

 

This can be modified for Whole30 by eliminating the white wine and using stock to deglaze the pot.

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Eat Clean, Eat Healthy, & Eat Well.

Enjoy!

 

Garden Vegetable

Garden Vegetable You’ll Need: 4 ears of corn, cut off the husk 6 carrots, peeled and sliced in chunks 2 zucchini, sliced in half then sliced in half circles 10-15 mushrooms, sliced 1 stalk of celery, chopped 2 stalks celery, cleaned and cut into large […]

Moxie’s Whole30 Minestrone

Moxie’s Whole30 Minestrone {Whole30 Approved} I LOVE Minestrone, the Italian in me LOVES to make it with lots of the Parmesan cheese rind too to get that rich texture, but since I’m all about Whole30 I decided to get that amazing mouth feel and decadent […]

Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

Moxie’s Fire Roasted Chili

{Whole30 Approved}

 You’ll Need:

  •  1 pound ground medium spicy sausage
  • 1 pound lean ground beef
  • 3 cans fire roasted diced tomatoes
  • ½ red onion chopped
  • 2 roasted yellow peppers, de-seeded and chopped
  • 2 roasted jalapenos, de-seeded and chopped
  • 7 roasted red bell peppers, de-seeded and chopped
  • 1 head roasted garlic, garlic squeezed out of husk
  • 1 sweet potato, peeled and chopped in 2 cm cubes {similar to a bean in size}
  • 1 tblsp. balsamic vinegar
  • 1 cup homemade chicken or vegetable stock {or store bought: Low Sodium Organic} to add liquid as needed
  • Salt & pepper to taste

 

 Method:

In a large stock pot: cook ground sausage, then remove and set aside. Cook ground beef, then remove and set aside. Add onions and cook 4-5 minutes {until soft} adding a little stock or water to deglaze the pan as needed. Once onions are soft, add back in the sausage and beef, and the 3 cans of diced tomatoes and stir. Let cook for about 10 minutes. Add all of the roasted peppers and sweet potato. Cook for another 30 minutes. If the chili is too chunky or needs more liquid, add in a little of the broth.

After about 30 minutes add in the paste from the garlic husk and stir, add salt and pepper {about 3 good pinches of each- or to taste}, and the balsamic, stir and let cook on low for another 10-15 minutes.

*adding more sweet potato will offset some of the heat if you prefer things less spicy.

This makes a big stock pot full and is great for freezing for lunches for the week!

 

 

 

 

 

 

 

 

 

 

 

 


Eat Clean, Eat Healthy, & Eat Well. 

Moxie’s Chicken and Vegetable Soup

Moxie’s Chicken and Vegetable Soup {Whole30 Approved} Kid Tested 🙂 You’ll Need: 4 medium sized chicken breast, cleaned of fat, and cut into thirds 4-5 carrots, peeled and chopped in rounds 7 stalks of celery, sliced thick 2 turnips, peeled and chopped into 2cm cubes […]