Spring Asparagus Soup Corner Bakery Recreation

SPRING ASPARAGUS SOUP 

Printable Recipe

• 1.5 - 2 lbs asparagus 
• 1 onion, chopped 
• 2 garlic cloves, sliced 
• 2 tablespoons olive oil 
• 4-5 cups chicken or veggie broth 
• salt & pepper to taste  

For creamy texture add...

• 1 can chickpeas (optional, read modifications) 

1. Chop off bottom of asparagus, about 1 inch off the bottom & discard.

2. Chop off top of asparagus, about 1 inch & set aside for later.

3. Chop onion, garlic, & remaining asparagus, about 1 inch pieces.

4. In a large pot, heat olive oil & saute onions, Garlic, & 

asparagus for 3-4 min or until they soften.

5. Add chicken or veggie broth & bring to a boil, 

then simmer on low-med heat for 10-12 minutes.

6. Pour soup into a food processor or blender, LET COOL FOR 7-10 MIN BEFORE BLENDING. If you don't let it cool first, it will explode out the blender from the heat. Once it cools, puree slowly to desired texture.

7. Pour pureed soup back into the same pot, add the asparagus tops, bring to a boil & simmer for 2-3 minutes until asparagus tops are cooked. Add salt & pepper to taste.

Plate Finished Product 

STORY BEHIND THE DISH

I love the spring asparagus soup from Corner Bakery but since they always sell out by the time I get there, I decided to make it myself. This is a simple soup that is very delicious if you love asparagus as much as I do!

MODIFICATIONS/Whole30

This recipe is very healthy, it contains no dairy, no gluten, if you use veggie broth it is vegan, & it also also Whole30 approved! If you like a thicker creamy soup constancy & you are not maintaining a paleo diet, you can add one can of drained chickpeas at step 5 with the broth & it will thicken the soup. If you do this I would use 5-6 cups of broth. It makes a great addition to this delicious soup!

Fresh Veggie Soup

FRESH VEGGIE SOUP

Printable Recipe

• 1 onion medium, diced   
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 yellow zucchini, sliced 
• 2 carrots, sliced
• 2 celery sticks, sliced 
• 1/4 lb green beans, trimmed
• 1 teaspoon Italian seasoning 
• 1 teaspoon salt 
• 1 teaspoon pepper
• Fresh basil to top

1. Heat oil in a large pot over medium heat. Add onions & saute for 2 minutes. Add garlic & saute for 1-2 minutes.

2. Add carrots & celery. Allow veggies to sweat for 2-3 minutes, stir so veggies don't stick. 

3. Add green beans & zucchini.

4. Pour in vegetable broth & tomatoes over veggies. 
Add seasoning, salt, & pepper, stir to combine all ingredients.

5. Bring soup to a boil. Cover soup & simmer on low for 
15-20 minutes until veggies are tender.

Plate Finished Product 

Top soup with fresh basil 

STORY BEHIND THE DISH

This dish is what I call ''whatever is in the fridge soup" basically when I have no idea what I am making for dinner I clean out the veggie drawer & make a soup out of what I have on hand. I learned this trick from my Dad, he always makes random soups that are kinda a one time deal, whatever he has he uses.

 

MODIFICATIONS/Whole30

This is a whole30 & paleo approved dish! Since this is not really a dish that needs exact measurements or items, you can really add anything you feel like adding. Potatoes, sweet potatoes, zucchini, squash, eggplant, etc. would pair well with this soup. You can even add a pasta or a rice but not for whole30 or Paleo dishes. If you would like to add a protein cut up some cooked chicken breasts & add it to the cooked soup. If you would like to add a kick to this recipe add red pepper flakes when you saute the onions.

Spicy Chili Bean & Chicken Soup

SPICY CHILI BEAN & CHICKEN SOUP 
Printable Recipe

• 5 cups chicken broth (see Quick Tips for homemade broth from rotisserie chicken)
• 2 chicken breasts, cooked 
• 1 tablespoon olive oil 
• 1 medium onion, diced 
• 3 garlic cloves, sliced 
• 2 cans diced tomatoes 
• 1 can tomato soup 
• 2 cans chili beans, undrained 
• 1 jar chunky salsa 
• 1 can corn, drained or cup frozen corn 
• 2 tablespoons chili powder 
• 2 avocados 
• 1/2 cup cilantro, chopped 

1. Chop onion & garlic.

2. In a large pot over medium heat saute onion & garlic in olive oil until lightly browned. 

3. Add in salsa, diced tomatoes, tomato soup, chili powder, corn, chili beans, shredded chicken & 5 cups broth. Mix well & simmer for 30 minutes on med-low heat. 

4. When soup is done pour into a bowl & serve hot.

 Plate Finished Product

5. Top soup with fresh avocado, cilantro, & a splash of line juice.

STORY BEHIND THE DISH

My sister came across this delicious soup years ago on a food blog, I have always enjoyed it & have been wanting to share it with you. I modified it to a healthier version but I personally think it still tastes amazing!

 

MODIFICATIONS 

 There are many things that can be added or substituted in carrots would be a great addition or substitute if you don't like corn. To thicken it up you can add some soup cream for a more creamy soup. To spice it up even more you can add some fresh or canned diced chilies. You can top with chips, cheese, hot sauce, you name it! Serve it with some warm tortillas, bread, or even corn bread would be delicious.

Classic Chicken Noodle Soup

 CHICKEN NOODLE SOUP 
Printable Recipe

• 1 Rotisserie chicken
• 1/4 cup chicken bouillon (12 cubes) 
• 1 cup pasta, raw  (I used shells)
• 4 small red potatoes, cubed (skin on)
• 3 carrots, peeled & chopped 
• 2 celery stalks, chopped 
• 1 onion, finely diced 
• 3 quarts water 
• 1 teaspoon salt & pepper to taste 

 

 1. Cut the all of the meat off of the rotisserie chicken, breasts, legs, thighs, & wings.

 2. Clean fat & skin off of the back bone.

3. Cube the chicken breast meat into small pieces, you can use the dark meat too but I prefer the white meat only. Set aside until soup is ready.

  

4. Add 3 quarts of water into a large pot & stir in chicken bouillon, 1 teaspoon for each cup = about 1/4 cup chicken bouillon or 12 cubes. Place the whole chicken back bone in the water & bring water to a boil.

5. While waiting for water to boil, chop celery, onion, carrots, & potatoes.

6. Have all veggies & pasta ready to add to chicken broth. 

7. Allow water to boil for 2-3 minutes then remove chicken bones & strain if necessary. 

Add all veggies & pasta to the chicken broth & simmer on medium heat uncovered for 10-15 minutes or until veggies & noodles are tender, do not over cook. 

 

 8. When soup is ready turn off heat, mix in chicken to warm for 1-2 minutes, & Add salt & pepper to taste. Serve hot!

 Plate Finished Product 

STORY BEHIND THE DISH

Chicken noodle soup is one of the best comfort food there around. There is nothing better than a warm cup of soup on a cold day. I came across this easy, healthy, & delicious recipe when I was visiting at my good friend Melissa's parents house. Hanging out in Bev's kitchen is like hanging out at my parents house, something is always cooking & you're constantly being fed, hungry or not something good is always ready!

MODIFICATIONS 

To make this a gluten free meal, you can use rice pasta or no noodles at all. If you want to reduce the calories, you can use just the veggies & remove the starches, potatoes, & carbs, pasta. I added a hint of fresh parsley but you can use any herb you would like. Also, if you would like to make a smaller batch of soup you can refrigerate or freeze half of the chicken broth & divide the other ingredients in half.

Roasted Butternut Squash & Quinoa soup

ROASTED BUTTERNUT SQUASH & QUINOA SOUP

Printable Recipe

• 1 whole butternut squash
• 3 tablespoons olive oil, divided
• ½ large onion, diced
• 2 carrots, chopped
• 1 clove garlic, minced
• 1 teaspoon ground ginger 
• 32 ounces, chicken or veggie broth
• 1 teaspoon salt & pepper, To Taste
• 1 cup cooked quinoa
• 1 tablespoon butter
• ½ cups panko crumbs
• ⅓ cups parmesan cheese, grated
• 1 small bunch parsley, optional

1. Cut butternut squash in half & clean out center. 

Chop squash into 1" cubes & remove skin.

2. Pour 2 tablespoons olive oil over the squash & coat cubes evenly.

3. Add salt & pepper & toss squash to coat all cubes.

5. Place chopped cubes on baking sheet & roast at 400 degrees for 15-20 minutes 

or until tender or easy to pierce with a fork.

5. Chop half of a large onion into small pieces. 

6. Clean & peel carrots & dice into small rounds.

7. Heat the remaining olive oil in a large saucepan over medium heat. 

Add the chopped carrots, onion, & minced garlic, & sauté until the vegetables are tender.

8. Add squash & stir to combine all ingredients.

9. Pour in the chicken or veggie broth & ginger then stir. Bring the mixture to a simmer 

& cook until the vegetables are very tender, 20-30 minutes.

10. Time for the blender! But first, allow the soup to cool for at least 10 minutes. 

DO NOT skip this step or your kitchen will be a mess! 

Of course, you could always use a handheld blender.

11. Puree the cooked vegetable mixture until it is smooth.

 12. Return the pureed soup to the pan, stir in the cooked quinoa 

& add salt & pepper, to taste.

 13. This part is optional but highly recommended, it really adds some great texture

 & topping to the soup. Melt a little butter in a small skillet. Add the panko crumbs & cook, stirring frequently, until light golden brown. Then stir in the Parmesan cheese.

14. Pour into a bowl & top each portion with some of the toasted breadcrumbs & parsley.

Plate Finished Product  

STORY BEHIND THE DISH

I love soup & this is a perfect fall or winter warm dish. Butternut squash makes for a delicious healthy alternative to what could be a very high calorie dish. I found this recipe on a tasty kitchen's site but modified a few ingredients to fit what I had a home. 

MODIFICATIONS 

You can use sweet potatoes in place of the butternut squash. If you do not have quinoa you do not have to add it for this soup to be delicious. Also for a more bold taste you can add fresh ginger, or if ginger is not your thing you can omit it from the recipe all together.