Potato, carrot, and turnip soup

Ingredients:

• 1 medium potato
• 1 large yellow carrot ( didn't want to change color of soup)
• 1 small 'baby' turnip
• 1 small handful of mixed grains of paradise and Szechuan peppers
• Salt
• 1/2 cup shredded goats milk sharp cheddar
• 1 cup cashew milk

Instructions:

• Rough chop potato, turnip, carrot and add in pot and cover with water with salt and pepper
• Low boil 1/2 hour until everything tender
• Immersion blend result should get very thick. 
• Add cashew milk and shredded cheese 
• Simmer 1/2 hour
• Serve and enjoy

Turkey meatball and Bokchoy soup

Having some left over frozen turkey stock from my last turkey I made I wanted to make a riff on a chicken bokchoy soup.  

Ingredients:

• Bag of baby Bokchoy from local farmer (any Bokchoy is great.  I prefer the smaller ones, but even a large one cut up will be great.  )
• 2 lbs ground turkey meat
• Szechuan pepper salt blend
• Turkey stock (prefer home made myself, local farmer sells parts like back/wings great for making stock if you haven't made turkey recently)
• Soy sauce
• 1 chicken egg
• GF breadcrumbs

Instructions:

• Making the meatballs:
• Mix the ground turkey, egg, breadcrumbs, and Szechuan salt blend until balls can be formed.   The mixture if you grab handful will stick together when you try and lift handful from rest of bowl.  
• Bring a tablespoon of coconut oil to heat in a deep soup pot (8 quart usually good)
• Place the turkey meatballs at bottom spaced out so you have room to roll them.  You may need to do multiple batches.  Brown/sear the balls.  
• Add the stock and cook for 20 minutes.  
• Add the Bokchoy and cook for 2-4 minutes and serve with a touch of soy sauce and enjoy.  

Simple Turkey soup

The farmer I buy the majority of my meat from had a special going on Turkey thighs, which are larger then chicken thighs. Since it was raining all weekend here I decided a good soup was what the day called for.

Ingredients:

• 2 Turkey thighs
• 3 stalks of celery
• 1 carrot
• 1/2 yellow onion
• 2 cups concentrated turkey stock from last years Thanksgiving turkey.
• 4 russet potatoes rough chopped

Instructions:

• Place the turkey thighs in about 6 cups of water and low boil for 1 hour
• Add the celery, carrot, onion, and the previously made stock and low boil for another hour
• Fish out celery, carrot, onion, and turkey thighs.
• Place the rough chopped potatoes in the stock and low boil for 20-30 minutes until potatoes fall apart to touch.   Sample stock and salt to taste if needed.
• While the potatoes are cooking, mince the turkey thighs by removing the skin and pulling apart the meat into thin strips for the soup.  Ensure skin and bones are not in the meat.
• Once potatoes are done cooking add the meat back in.
• Serve and Enjoy.

Simple chicken noodle soup

Had a carcass leftover from a rooster I made this past weekend, so that and some chicken thighs from a local farmer are the basis for this soup.

Ingredients:

• 1 carcass bones
• 4 chicken drumsticks
• Handful of 4 corner peppercorns
• 1 large carrot
• 3 stalks celery
• Celery salt to taste
• 1 serving gluten free noodles of choice

Instructions:

• Combine all ingredients in all ingredients except noodles and low boil 2 hours
• Remove meat, peppercorns, carrots, celery from stock and bring to roiling boil
• Verify taste of stock and adjust as needed with salt or other herbs
• Add noodles cook for desired time to bring to aldente.  
• While noodles are cooking strip meat from bones and mince and when noodles cooked add meat back in.
• Serve and enjoy

Chickpea soup

Originally posted by me in GlutenFreeRecipes Facebook group on October 25, 2014

 

Used this recipe on bag as a starting point.

Modified it as follows

Doubled the soy and used the GF variety.
Used two tablespoons each of home made garlic paste and parsley paste
Added some ghost curry for a kick
Added 1 cup coconut milk for some extra creaminess
This soup came out awesome. A nice fall soup.

Pea soup

Originally posted by me in MyWholeFoodsLife Facebook group on February 15, 2015

 

Ingredients:

• 2lbs worth of typically a Ham bone, but I got some pork neck bones from a local farmer.  Note skip this ingredient for a vegetarian friendly version.
• 1 bag of split peas  

Instructions for Broth if not making the soup as a vegetarian split pea soup:
Skip this section completely if going for vegetarian

• Slow and low boiled pig neck bones with Szechuan salt for 12 hours (see salt page). 
• Cooled off the broth to fridge overnight.
• Next day another 2-3 hours slow and low. Once the meat comes off bones take out meat and bones

Instructions for Soup:

• Choose favorite broth and bring to heat.  
• I use a pork based broth as that is what I prefer.  
• A good vegetable broth makes this soup great as well.
• slow and low boil the split peas and some fresh turmeric about 2 hours
• Once peas fall apart immersion blend the result. 
• Add minced meat from neck bones back in (Skip if vegetarian)
• Add a 16 oz container if coconut milk.
• Simmer to finish for 30 minutes. 

 This is a very cost conscious soup with 6 lbs worth of neck bones for 10$ was a great deal from local farmer. I'm only using 1/2 of the bones for this soup. The split peas were 1$ a bag.

Simple oriental chicken and bok Choy soup

Originally posted by me in MyWholeFoodsLife Facebook group on March 31, 2015

Ingredients:

• 4 chicken thighs deboned and de-skinned. Chop roughly
• Roughly 2 quarts stock (made from bones and skin of the thighs or supplemented from a stock made from a prior carcass.)
• Szechuan salt (see salt blends post)
• powdered Ginger (or use fresh)
• 2-3 bokchoy heads sliced lengthwise to thickness preferred. 

Creating the Stock:

• Place the bones and skin from the chicken thighs in roughly 3 cups water.
• You can add a fresh piece of ginger for this stock to provide that ginger flavor.  If you do skip adding powdered ginger later
• Low boil roughly an hour
• Filter liquid.

Instructions:

• Using a tablespoon coconut oil in a very hot pot brown up the chicken.
• Add the stock to de glaze the pot and the spices and bring back up to slow boil 5-10 minutes ensuring that if the chicken wasn't cook in the sear that it will be now.
• Add the bok Choy for 5-10 minutes at summer, just long enough to get some tenderness but not until they are mush.
• Serve with soy sauce to your taste. I use a splash and I use either GF tamari or soy.

Simple duck soup

Came up with this recipe when a local farmer was selling duck at farmers market this paste weekend. So roughly 10 meals off a little less than $40 duck. 

Ingredients:

• 1 carcass from a 4lb duck, minus the breast and leg meat (went to other dishes)
• 6 stalks of celery
• 6 med size potatoes...
• 1/2 bag of tinkyada elbow pasta
• Salt and pepper to taste

Instructions:

• Boil duck and celery at low boil for about 2 hours until carcass falls apart.
• Take out carcass from broth and let cool.
• While waiting for the carcass to cool
• chop up the potatoes roughly and toss in the broth.
• Taste broth and add flavoring appropriately to your taste.
• Cook 5 minutes at low boil and add the tinkyada pasta 
• boil another 15 minutes per directions for the pasta.
• Strip any remaining meat off carcass, should be a little under a lb worth.
• Add the duck meat back in last 5 minutes.
• Made 5 complete servings and a sixth serving that is just broth to be used by another meal in future.

Egg Drop soup

Originally posted by me in GlutenFreeRecipes Facebook group on September 23, 2014

Had a want for egg drop soup and not trusting the local restaurants on GlutenFree preparations decide to make a simple home version.

Ingredients:

• 2 cups chicken broth (made from bones and carcass of chicken dinners)
• 4 chicken thighs skin and bones ...
• 4-6 cups water (enough to cover)
• 1 red onion
• 4 eggs
• GF soy sauce
• Toasted sesame oil
• 3 small Bok Choy

Instructions:

• Cut up the red onion to chunks and place in pot with the bones and skins from the chicken thighs and enough water to cover. Roiling boil for 1 hour.
• Filter out the thighs and onions leaving the broth and if needed add the extra broth from a previous chicken broth and bring back to boil for 10 min to reduce a little.
• While waiting for the broth to boil:
• Separate the yolks and whites of 4 eggs
• Mince the meat of the chicken.
• Add the add sesame oil, Bok Choy and minced chicken meat to the broth and reduce heat to low boil for 5 minutes.
• Add in the egg whites stirring softly 3 min.
• Add in yolks and stir softly another 2.
• Add soy sauce to taste and enjoy.

Smelt and Shrimp fish soup

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on May 24, 2014

Ingredients:

• 1/2 lb wild caught smelt...
• 1/2 lb Argentinian pink shrimp
• 4 med red potatoes
• 1/2 yellow onion
• 2 teaspoons habanero paste
• Old bay seasoning, 3 bay leaves, salt
• 1 container GF Medford veggie stock/broth
• 1 cup cooked rice

 

Instructions:

• Cook the onions in the old bay, salt, and habenaro paste with some oil.
• Once onions translucent put in the shrimp shells and stock and cook for 30 minutes to make the stock.
• Take out the shells and put in the potatoes cubed.
• Cook for 10 -20 minutes until potatoes almost done.
• Add the cleaned shrimp and smelt and cook for 10 minutes.
• Pour over some rice prepared ahead of time and enjoy.

Simple veggie soup

Originally posted by me in MyWholeFoodsLife Facebook group on January 21, 2015

Ingredients:

• 1 fennel bulb (save stalks to make a future veggie stock)
• 4 med-large leeks (save leaves to make a future stock)
• 1 bag carrots (or 4-5 large carrots, I had a bag of baby carrots that needed to go)
• 5 celery stalks

Instructions:

• Clean and roughly chop veggies.
• Put in pot and cover with water.
• Med-boil for an hour with cumin seeds, celery salt, dill, black pepper, and turmeric.
• Immersion blend result should be really thick depending on how much water.
• Remove 1/2 pot for later soup.
• Add 1 quart of coconut milk to what's left in pot. and simmer for 30 minutes. 

Note repeat last step with the 1/2 pot you took out. I prefer storing prior to adding coconut milk unless you consume within a couple days. Preference I think, you could probably make the whole thing at once.

This should serve one person for a week at least one meal a day if you make both batches.