Home  Services  About Us Recipes  Resources  Contact Us  Health & Fitness Mid-week Meals Soups Carrot and Ginger soup Ingredients: 2 tbsp. Extra Virgin Olive Oil 1 tbsp. Organic Unsalted Butter 1 large yellow onion, chopped 4 cloves garlic, minced 1 1/2 lbs. Carrots, peeled and chopped 2 stalks Organic celery, finely chopped 4 tbsp. fresh ginger, peeled and chopped 5 c. organic vegetable or chicken broth (low sodium) 2 sprigs fresh thyme, or 2 tsp. dried 2 bay leaves sea salt and freshly ground pepper to taste 1/2 c. Organic Milk (whole or 2%) or Organic Plain Soymilk 2 tbsp. tahini or almond butter Steps: Heat butter and oil in a large soup pot. Add onions and garlic, cook until soft, about 5 to 7 minutes. Add carrots, celery and ginger. Cook for 2 minutes. Stir in the broth, thyme, salt, pepper and bay leaves. Bring to a boil over high heat, then reduce heat to medium-low and simmer for about 20 minutes. Remove bay leaves and fresh thyme. Puree in blender or with an immersion stick blender. Pour soup back into pot, stir in milk and tahini or almond butter. Enjoy! Chicken Noodle Soup Ingredients: 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces 2 32-oz. containers Organic Chicken broth – lo-sodium 2 medium stalks Organic celery, sliced 2 Carrots, sliced 1 medium onion, chopped 1 cup Froze Peas 2 cloves garlic, finely chopped 1 tsp. dried parsley 1 tsp. dried thyme 1 bay leaf 1 cup Wide Egg Noodles or rice noodles Steps: In a large soup pot over high heat, bring all ingredients except pasta to a boil. Keep soup at a low boil for about 20 minutes over medium high heat, stirring occasionally. Add pasta and return to boil. Reduce heat and cook uncovered for 10-15 minutes, stirring occasionally, until pasta and vegetables are tender. Remove and discard bay leaf. Ladle into soup bowls and serve with crunchy breadsticks or warm bread. Low Fat Potato-Leek Soup Ingredients: 1 tbsp. Extra Virgin Organic Olive Oil 3 cloves garlic, minced 2 shallots, minced 1 large Carrot, peeled and diced 3 medium leeks, rinsed and sliced (white and light green parts only) 1 lb. Yukon Gold potatoes, peeled and chopped into 1-inch pieces 1 c. organic chicken or vegetable broth – lo-sodium 1 1/2 c. Organic Fat Free Milk 2 tsp. thyme sea salt and freshly ground black pepper to taste 1/4 c. fresh chives, chopped Steps: Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft. Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender. Blend until smooth with an immersion blender or in small batches in a standard blender. Adjust seasoning to taste. Serve warm garnished with chives.   Set up your appointment today! Contact us at melissa@endurancerehab.com

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