Recipes

[Beth-QVC]

Hi everyone, just spend 3 days snowed in (and I live south of the Mason Dixon line!!!!!) And made this soup twice as everyone could not get enough! Thought I would share the recipe with all of you as it is a healthy soup and really easy to make! Hope you all enjoy this....if you do try it let me know how you like it!

Beth QVC

 

Bali Garden Soup Recipe by Erin Scott - The Daily Meal

Ingredients

• ¼  Cup  plus 2 teaspoons coconut oil, divided
• 1  spicy red or serrano chile pepper, seeded and finely chopped (optional)
• 1  medium yellow onion, chopped
• 4  large cloves garlic, pressed or finely chopped
• 1  Pound  chicken breast (skin and bones removed), cut into bite-size chunks
• Sea salt
• 4  Teaspoons  gluten-free tamari
• 4  Cups  water
• 1⅓  Cup  thinly sliced turnips (slices halved or quartered, depending on size of turnips)
• 1⅓  Cup  thinly sliced carrots
• 4  small tomatoes, diced
• 8  large button mushrooms, thinly sliced
• 1⅓  Cup  corn kernels or sliced baby corn
• 1⅓  Cup  sliced green beans
• 4  shallots, thinly sliced
• 1  Cup  raw cashews (you might as well have a few more, just for munching)
• 2⅔  Cups  chopped Napa cabbage
• 2⅔  Cups  chopped bok choy

Directions

Set all prepped ingredients near your stovetop. It's so helpful to have everything chopped and ready for this very quick-to-cook stew.

Heat a stockpot or large Dutch oven over medium-high heat. Quickly heat ¼ cup of the coconut oil, then turn the heat down to medium. Cook the chile pepper (if using), onion, and garlic in the pot for about 1 minute.

Add the chicken and 1 teaspoon of sea salt. Stir and cook for another minute or so.

Add the tamari and water. Stir and turn the heat to high. When the liquid comes to a boil, add the turnips and carrots. Reduce the heat to a vigorous simmer and cook for 3 minutes.

Add the tomatoes and cook for a minute. Add the mushrooms, corn, and green beans and cook for 2 minutes. Set the soup aside until you're ready to eat.

In a small skillet, cook the shallots over medium-low heat with 1 teaspoon of the remaining coconut oil for 12 to 15 minutes, until golden. Stir the shallots regularly to ensure even cooking. Set aside.

Next, toast the cashews in the remaining 1 teaspoon coconut oil until golden. Set aside.

Just before eating, bring the soup to a simmer. Add the cabbage and bok choy. Stir. Cook only a minute or so, until all the veggies are just tender. Taste for seasoning, and add a little more tamari, if you think it needs it.

Top each serving with plenty of fried shallot and cashews; the tasty toppings are key!

[PINKdogWOOD]

I'm getting ready to make turkey noodle soup.  We saved turkey & broth from thanksgvg meal.  Should be good.

This one sounds really good too.

[Kachina624]

Unfortunately I can't see the pic.  I just get a little blue box in a big square but it surely sounds interesting.  Not your mom's old veggie soup.  Thanks for posting.

[Beth-QVC]

@Kachina624

Only some can see the pic.....Kim and I can see it but Eva can't....will get it fixed. Thanks for mentioning this.

Beth QVC

[Mz iMac]

[Beth-QVC]

@Mz iMac

Thank you!!!!

Beth QVC

[Melania]

That looks so good! So many healthy veggies to get us through this winter! We'll need it!

[on the bay]

It looks and sounds soo good! How bout you make it and I'll be right over!

[Beth-QVC]

@on the bay

My door is open always but I can't seem to keep it in the house!

Beth QVC

[DiAnne]

@Beth-QVC

This recipe looks wonderful.  So many soup recipe are not healthy at all.  Can't wait to try this one.