Creamy Leek, Fennel, & Greek Yogurt Soup with Ground Turkey Breast
A favorite soup at Solaris Whole Health! [wpurp-searchable-recipe]Creamy Leek, Fennel, & Greek Yogurt Soup with Ground Turkey Breast – – unsalted ghee (if going dairy free replace with EVOO), fennel bulbs (thinly sliced), leeks (thoroughly washed), fresh garlic cloves (finely chopped), rosemary, dried thyme, ground nutmeg, low fat greek yogurt (If going dairy free replace with 1 cup nut milk), turkey broth, ground turkey breast (browned in separate skillet or electric fry pan), Parmesan cheese (freshly grated), salt and freshly ground black pepper (to taste), olive oil (for sauteing), Parmesan cheese (freshly grated, to garnish), garlic powder (to taste), organic baby spinach (folded in at the very end – 5 oz carton/bag), , Heat the butter in a large, deep (preferably non-stick) sauté pan, over a medium heat, add the sliced fennel, sliced leek and finely chopped garlic, and sauté, while stirring occasionally, for 10 minutes or until the fennel, leeks and garlic are beginning to soften. Cover. ; In a separate pan, sauté ground turkey in left over EVOO forking into small crumbly pieces until supple and cooked, be careful not to overcook. ; To leek saute, remove cover and add the stock, the rosemary sprigs, thyme and nutmeg and bring to the boil. ; Simmer over a low heat for about 15-20 minutes. Remove the rosemary springs. ; Allow the soup to cool slightly, then blend using an immersion blender. ; Once all of the soup has been blended, stir the yogurt (or nut mil)k and the 1/4 cup of parmesan (or salt to taste) into the soup. ; Add sautéed turkey.; Reheat the soup over a medium heat until it is hot, but do not allow it to come to the boil. ; Season to taste with salt and freshly ground black pepper. ; ; – Prepare the leeks by thoroughly washing and have 2 thinly sliced, and 1 cut in half lengthways, and then cut into 4cm strips If going dairy free, add salt to taste in place of the parmesan cheese. Also, use 1 cup nut milk in place of the low fat greek yogurt. You may also like: Caribbean Pork Stew Fireside Turkey Fusion Soup The Best Chili Recipe – Recipes[/wpurp-searchable-recipe]
Fireside Turkey Fusion Soup – Solaris Soup For The Soul
This soup is ideal for chilly winter days and the perfect immunity booster during the cold months! Give it a try and let us know what you think! [wpurp-searchable-recipe]Solaris Soup For The Soul – This soup is packed with nutrients! All ingredients are organic. – organic ground turkey, pre-cut organic butternut squash, carton broccoli/cauliflower/carrot mix, riced cauliflower, baby spinach, leeks (finely chopped), mixed mushrooms (chopped), turkey bone broth, turkey broth low sodium, turmeric, pumpkin seeds (for topping), , In electric fry pan, sauté leeks ; Add organic turkey and brown ; When brown, take the turkey out of the pan and set it aside in a large bowl; Fry riced cauliflower (Take all the turkey juices out and use the same fry pan); Sauté until browned and cooked; AT THE SAME TIME in a large soup pot, add turkey bone broth, vegetable mix, squash, and tumeric roots; Boil until soft, then puree. ; Chop peppers and finely chop mushrooms. ; Add low sodium turkey broth, organic turkey, riced cauliflower, mushrooms, and peppers to the soup pot that has ingredients from step 6 ; Bring to a boil then simmer on low for 45 minutes to marry the flavors ; Turn off heat and fold in large bag of baby spinach ; Cover for 10 minutes ; Top with pumpkin seeds and serve!; ; – – Recipes[/wpurp-searchable-recipe]
The Best Chili Recipe You’ll Ever Try
This is a Solaris Whole Health favorite. There is nothing better than a delicious bowl of chili, and it’s perfect for your next party or get-together. The addition of the tart cherries adds in a bit of sweetness and makes this chili even heartier. This one is bound to be a crowd-pleaser![wpurp-searchable-recipe]The Best Chili Recipe – This adapted recipe is the best chili recipe ever made. It is full of antioxidants, vitamins and minerals. Substitute dried cranberries if you can’t find dried tart cherries. – ground chicken, organic black beans (undrained), roasted red pepper (cut into quarter inch cubes), olive oil, fresh garlic (chopped), dried tart cherries (chopped), lower sodium organic chicken broth (divided), scallions (chopped, green tops included), cumin, chili powder, ground coriander, dried basil, mustard (wet or dry, yellow or dijon), crushed fire roasted tomatoes, fresh cilantro (chopped), Heat 1 cup of broth. Place chopped cherries in a bowl and add hot broth. Set aside.; Heat olive oil in a large skillet or saucepan over medium heat. Add onion and sauté till onions are soft and translucent – about 4-5 min.; Add garlic and cook 1 min. Add turkey and cook till no longer pink. ; Add roasted red pepper, chili powder, cumin, coriander, mustard and basil. Cook over med/hi stirring occasionally for 2 minutes.; Add tomatoes and remaining chicken broth. Then simmer uncovered 10-12 minutes to reduce liquid. ; Stir in beans, cilantro, and cherries in broth. Heat thoroughly. ; Garnish with avocado and red onion.; – [/wpurp-searchable-recipe]
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Delicious Stuffed Cabbage
The perfect healthy meal this summer season! [wpurp-searchable-recipe]Stuffed Cabbage – – Apples (chopped), Pears (chopped), Brussel Sprouts (crushed or chopped), Balsamic Vinegar, olive oil, Apple Gate Farm Apple Sausage, Prepare cabbage leaves: Remove the core of the cabbage, and stick a large fork into the center. Bring a large pot of water to a boil, and immerse the cabbage, leaving the fork in. When the outer leaves turn bright green, or are soft enough to remove for cabbage head easily remove the outer leaves. Return to pot and repeat until all cabbage leaves have been removed. ; Preheat oven to 325 degrees.; Prepare the stuffing: Combine pear, apple, brussle sprouts, & sausage add generous amounts of salt & pepper. *Keep some pear to side for topping.; Prepare rolls: For large rolls, place 4 heaping tablespoon of filling 1 inch from the thick end of the cabbage leaf. Fold the bottomover the filling, fold the sides in, and roll up. Cook for 40 minutes on non stick cookie sheet.; Topping: In saucepan with stovetop on low combine 3 Tbs. balsamic vinegar with 2 Tbs. olive oil and leftover pear chunks smashed with a fork in the saucepan. Cook about 10 minutes until balsamic is caramelized. ; – [/wpurp-searchable-recipe]