5 Healthy SOUP CUPS | Back-to-School 2017
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SOUP BASES:
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Veggie Base: S
Miso Base: y
INSTRUCTIONS:
– These soups can be made 2-3 ahead and stored in the refrigerator.
– I recommend allowing the soups to sit at room temperature for 5-10 minutes before adding your water so the ingredients will heat better.
– Once you’ve filled the jar with water, replace the lid, shake it up and then let it stand for 5 minutes (6-8 for the tortellini) or until the veggies have softened.
– Only use cheese tortellini. Meat tortellini will not have enough time to cook properly.
– You can also make these in the microwave – simply top the jar with cold water and then microwave for 1-2 minutes on high. Remove the jar from the microwave, screw on the lid and let stand for 2-3 minutes before enjoying.
Chicken and Cauliflower Rice Soup
1-2 tsp vegetable or chicken base
½ cup chicken, cooked and shredded
½ cup spinach, chopped
½ cup cauliflower rice
¼ cup frozen peas and carrots
1 tsp dill, chopped
Tortellini Soup
1-2 tsp vegetable or chicken base
1 tbsp tomato sauce
½ cup kale, chopped
1 cup fresh cheese tortellini
1 tsp parsley, chopped
1 tsp basil, chopped
Red pepper flakes to taste
Shiitake Miso Soup
1 tbsp miso paste
1 tsp chicken or vegetable base (optional)
½ cup vermicelli noodles
¼ cup broccoli, finely chopped,
¼ cup carrots, shredded
⅛ cup water chestnuts, sliced
½ cup shiitake mushrooms, sliced
½ tsp ginger, freshly grated
1 tbsp green onion, sliced
Black Bean and Corn Soup
1-2 tsp chicken or vegetable base
1 tbsp salsa
¼ cup canned black beans, rinsed and drained
½ cup chicken, cooked and shredded
¼ cup corn kernels
1 tsp cilantro, chopped
Pesto Chicken
1-2 tsp chicken or vegetable base
2 tsp pesto />½ cup chicken
1 cup zucchini noodles
¼ cup roasted red pepper, diced
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Recipe Video:
