kale, white bean, and chicken sausage soup

Wise words to follow, always.

I’m currently sipping on an insanely delicious soy green tea latte and am completely sacked out in bed. I don’t want to move for a while. My sickness is still taking over with full force, but it didn’t stop me from making the trek up to campus for a physics lecture. Win.

On the way home I stopped at Safeway and stocked up on the essentials. Nyquil, pomegranate juice, super soft tissues, and enough soup to last a week. I seriously prefer homemade soup. I mean who doesn’t? Every time you open up a can of “hearty” vegetable soup the disappointment sets in. It’s never hearty. Ever.

Do yourself a favor and make this soup! It’s easy and flavorful!

kale, white bean, and chicken sausage soup
-adapted from Eat, Live, Run

1/2 lb spicy chicken sausage, thickly sliced

1 cup of slice mushrooms

1 stalk celery, diced

1 Tbsp olive oil

2 quarts low-sodium chicken broth

2 15-oz cans white beans, drained and rinsed

1 large bunch green kale, chopped

1 tsp salt

1/4 tsp pepper

Directions:

Heat the olive oil over medium high heat and add the sausage.

Brown sausage then add mushrooms and celery. Toss to combine and continue cooking for another six minutes. Add kale and beans and cook until kale just starts to wilt.

Add chicken broth, salt, and pepper and bring to a boil. Cover, reduce heat and simmer for 25 minutes.

Enjoy!

-K

tofu, coconut, and lemongrass soup

It is most definitely soup weather outside right now. It is rainy, gloomy, and freezing. Yup, bring on the soup!

I woke up this morning with an awful sore throat and aches, so there was no excuse not to make up a pot of soup. My favorite soup of all time is the delicious soup that I almost always order at thai restaurants consisting of flavorful lemongrass and hearty veggies.

Here it goes….

Thai Tofu, Coconut, and Lemongrass Soup

1 tbsp olive oil
3 cloves garlic, minced
1/2 red onion, sliced
1 head of broccoli cut into mini florets
1 cup sliced mushrooms
2 small red chili peppers
1 1/2 cups vegetable broth
1 12 ounce can light coconut milk
5-6 thin slices ginger
5-6 1-inch slices lemongrass
juice from one lime
1 16 ounce package tofu, chopped into 1-inch cubes
2 tbsp chopped fresh cilantro

In a large soup pot, sautee the onion, garlic, and mushrooms in the olive oil until lightly cooked.

Reduce heat to low and add the vegetable broth, coconut and remaining ingredients, except for cilantro.

Allow to simmer over low heat for at least 15 minutes. Stir in fresh cilantro just before serving.

I just finished my second bowl of this soup and I’m in love. Next on my list for the day…..drink tea. A lot of it. Must. Get. Healthy.

-K