5 soup recipes to warm you up

What better way to warm up from the frigid Lennoxville winter weather than with a big batch of homemade soup? Here are 5 healthy, easy soup recipes from the Sodexo team at Dewies for you to try at home.

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Mindful Grilled Chicken Tortilla Soup

Ingredients:

  • 4.5 ounces of diced chicken breast
  • 1 ounce baked tortilla strips
  • 1 5/8 pint of chicken stock
  • 1.5 tsp of lime juice
  • 3 tsp canola oil
  • 1 5/8 ounce diced yellow onions
  • 2 tbsp minced fresh garlic
  • 1.5 tsp fresh jalapeño peppers, seeded and minced
  • 1.5 tsp ancho chili powder
  • 1 ¼ whole bay leaves
  • 1.5 tsp ground cumin
  • 4 ounces diced tomatoes, no salt added, drained and pureed
  • 1/3 ounce of cornstarch
  • 3 tsp cold water
  • 3 ½ ounces diced tomatoes, no salt added, drained NOT pureed
  • 3 tsp chopped fresh cilantro
  • ½ ounce fresh green onions, sliced thin
  • Salt and pepper (to your liking)

Preparation:

  • Heat large stock pot over medium high heat. Add oil, onions, garlic, and jalapeno peppers. Sauté for 1 to 2 minutes, until aromatic and lightly browned.
  • Add ancho chili powder, bay leaves and cumin. Sauté 1-2 minutes.
  • Stir in pureed tomato and chicken stock. Bring to a simmer.
  • Combine cornstarch and water until well blended. Whisk into soup. Return to a simmer.
  • Stir in chicken, diced tomatoes, and cilantro. Simmer 2 minutes.
  • Remove bay leaves, Stir in lime juice and green onions.
  • When ready to serve – add baked tortilla strips as garnish.

 

Mindful Butternut Squash & Sweet Potato Soup

Ingredients:

  • 1 7/8 quart vegetable stock
  • 1.5 pound butternut squash, peeled and seeded, coarsely chopped
  • 1 ¼ pound sweet potato, peeled, coarsely chopped
  • 1 tbsp canola oil
  • 1/8 tsp ground black pepper
  • 2 ¼ tsp canola oil
  • 4 ¾ ounce of yellow onions, diced
  • 4 ¾ ounces fresh leeks – white only
  • 1.5 tsp chopped fresh garlic
  • ½ tsp minced fresh ginger root
  • ½ tsp ground cumin
  • 4 ¾ ounce cooking sherry
  • ½ tsp ground nutmeg
  • 2 3/8 ounce light brown sugar
  • ¾ tsp kosher salt
  • ½ tsp ground white pepper
  • 1 1/8 cup fat free milk

Preparation:

  • Coat butternut squash and yams with 1st listed oil and black pepper.
  • Place in single layer on sheet pan – roast in preheated 425F oven for 25 to 30 minutes or until tender.
  • Heat 2nd listed oil in stock pot. Add onions and leeks, sweat for 5 minutes. Add garlic, ginger and cumin. Cook 5 minutes.
  • Add sherry, nutmeg, roasted squash and yams. Stir to combine. Add stock, brown sugar, salt and white pepper.
  • Bring to a boil. Reduce heat, simmer for 25 to 30 minutes or until vegetables are tender.
  • Puree soup, return to pot, or use hand blender. Whisk in fat free milk, heat through.

 

Mindful Chicken Noodle Soup

Ingredients:

  • 1.5 pints chicken stock
  • 4 ounces of poached chicken breast, diced
  • 2 ¾ ounces of bowtie noodles
  • ¾ tsp of canola oil
  • 2 1/3 ounces of chopped yellow onions
  • 1 ounce of diced celery
  • 1 ounce diced fresh, peeled carrots
  • 3/8 ounce cornstarch
  • 2 tbsp water
  • Fresh flat leaf parsley, chopped
  • Pinch of fresh dillweed
  • Pinch of chopped fresh thyme
  • 3/8 tsp kosher salt
  • 1/8 tsp ground black pepper

Preparation:

  • Heat oil in stock pot over medium heat.
  • Add onion, sauté 3 minutes.
  • Add celery and carrots. Sauté for 5 minutes or until translucent.
  • Add stock, bring to a boil. Reduce heat, simmer 10 minutes.
  • Add chicken, return to a simmer.
  • In a small bowl, combine water and cornstarch. Whisk until smooth texture (slurry).
  • Slowly whisk slurry into soup. Mix constantly until further incorporated.
  • Return to a boil, whisking constantly, reduce heat and simmer for 5 minutes.
  • Stir in parsley, dilly, thyme, salt and pepper. Stir to combine.

 

Mindful Chicken Brunswick stew with Pulled Chicken

Ingredients:

  • 1.5 pint vegetable stock
  • 2 ounces shredded chicken
  • 1 bay leaf
  • Fresh parsley
  • 1 ounce diced celery
  • 1 ounce peeled, diced potatoes
  • 1 yellow onions, diced
  • 1 ounce of frozen corn kernels
  • 1 ounce of frozen baby lima beans
  • Pinch of fresh cracked black pepper
  • Pinch of fresh oregano
  • 4 ¼ ounces tomatoes cut in quarters

Preparation:

  • In large stock pot, combine stock, chicken, bay leaves, parsley and celery. Simmer for 30 minutes or until chicken is soft.
  • Add potato, onion, corn, lima beans, pepper and oregano. Simmer for 30 minutes, or until vegetables are tender.
  • Stir in tomato, simmer 10 minutes.
  • Remove all bay leaves before serving!

 

Mindful Cream of Broccoli Soup

Ingredients:

  • 1 ¼ quart vegetable stock
  • 2 3/8 tsp canola oil
  • 3 ¾ ounce diced yellow onions
  • 3 ¾ ounce diced fresh celery
  • 2 3/8 tsp minced fresh garlic
  • 3 ¼ ounce all-purpose flour
  • 1 5/8 pound of fresh broccoli florets, coarsely chopped
  • 1 ¾ cup fat free milk
  • 1 ¼ tsp Frank’s red hot sauce
  • 1 tsp kosher salt
  • 4 ounces shredded mozzarella, partly skimmed
  • ¾ tsp chopped fresh tarragon
  • Salt and pepper (to your liking)

Preparation:

  • In a large stock pot, add oil, onions, celery and garlic. Sauté for 3-5 minutes or until onions are translucent.
  • Stir in flour, cook for 2-3 minutes stirring constantly.
  • Stir in stock, bring to a boil.
  • Add broccoli, return to a boil. Reduce heat and simmer for 15-20 minutes or until broccoli is tender.
  • Stir in milk and hot sauce. Return to a simmer.
  • Using an immersion blender, process soup to a smooth puree.
  • Add salt and mozzarella cheese. Stir until cheese is melted and soup is smooth. Garnish with tarragon.

Wanna learn more about Campus Dining and our awesome Meal Plans at Bishop’s?
Visit our website: http://www.ubishops.ca/future-current-students/student-campus-life/residence/campus-dining/

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