Matzo Ball Soup

Ingredients

• 6 medium carrots, peeled, sliced into 1-inch pieces
• 6 medium parsnips, peeled, cut into 1-inch pieces
• 1 large onion, diced
• 4 tablespoons vegetable oil, divided
• 1 packet Matzo Ball mix 
• 2 eggs
• 6 cups vegetable broth
• Salt
• Pepper

Directions

1. Preheat oven to 425 degrees. 
2. Place cut carrots, turnips, and onion on a metal sheet pan, toss with 2 tablespoons vegetable oil and kosher salt and freshly-ground black pepper to taste. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
3. While vegetables are roasting, prepare matzo balls according to package directions.
4. Combine Vegetable Broth and salt in a large stock pot.
5. Bring to boil over medium-high heat.
6. When vegetables are finished roasting, remove from oven. Drop into broth, cover, and lower heat and simmer for 12-15 minutes.
7. Remove matzo ball mix from fridge, form into balls with hands, just under the size of ping-pong balls, about 12. 
8. Bring soup to boil over medium-high heat.  Cover and reduce heat to low, and simmer for 10 minutes. 
9. Uncover and add salt, pepper, or cumin to taste. Serve, and enjoy!

Notes
- Cut vegetables down to bite size after roasting is wanted

Source
http://manischewitz.com/recipes/matzoballsoup/

Healthier Ramen Noodle Soup

Ingredients

• 1 32 Oz Box of Chicken Stock, low sodium
• 1 Cup water
• 2 Tbsp White or Yellow Miso
• 2 (3-ounce) packages ramen noodles
• 4 Shiitake Mushrooms, sliced thin // 1 can of mushrooms
• 2 Tbsp soy sauce
• 2 Tbsp Mirin
• 1/2 Tsp garlic powder
• 1/4 Tsp onion powder
• 1/4 Cup Scallions, green & white, sliced

Directions

1. In a large saucepan add the chicken stock, water, miso and bring to a boil.
2. Add the remaining ingredients* and cook for 3 minutes or until the ramen noodles are soft.
3. Add the scallions and serve.

Notes
Optional additional Ingredients: fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu

Source
https://weelicious.com/2012/01/30/healthy-ramen-noodle-soup

https://weelicious.com/2012/01/27/ramen-noodle-soup-program

Carrot and Squash Curry Soup

Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 large onion, diced
• 3 carrots, thinly sliced
• Kosher salt
• 4 yellow squash, sliced
• 1 tablespoon curry powder, or more to taste
• 1/2 cup dry white wine, optional
• 6 cups chicken broth
• Heavy cream, for drizzling, optional

Directions

1. Heat the olive oil in a heavy pot over medium heat.
2. Add the garlic and onions and stir to coat.
3. Add the carrots and cook until starting to soften, about 3 minutes.
4. Sprinkle in a little salt.
5. Add the squash and cook, stirring, until soft and tender, a few minutes.
6. Add more salt to taste and the curry powder.
7. Pour in the wine if using.
8. Let the wine evaporate for about 30 seconds, then pour in the chicken broth.
9. Bring to a boil, reduce the heat to a simmer, cover the pot and cook for 1 hour.
10. After 1 hour, taste and adjust the seasoning. Remove from the heat.
11. Puree the soup using an immersion blender, or in batches in a regular blender.
12. Return the soup to a simmer and serve hot.

Source
http://www.foodnetwork.com/recipes/ree-drummond/carrot-and-squash-curry-soup.html

Mulligatawny Soup

Ingredients

• 4 tablespoons butter
• 1 boneless, skinless chicken breast, cut into small bite-sized pieces
• 3 cloves garlic, minced finely
• 1 medium onion, diced
• 1/4 cup all-purpose flour
• 1 heaping tablespoon curry powder
• 4 cups low-sodium chicken broth
• 2 cups half-and-half (can also use milk or coconut milk)
• 1 heaping tablespoon brown sugar, or to taste
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apple

Directions

1. Add the butter to a pot over medium heat and let it melt.
2. Add the chicken and cook, stirring occasionally, until golden.
3. Add the garlic and onions and stir to cook for a couple of minutes.
4. Sprinkle the flour over the chicken and onion mixture.
5. Stir to combine, then stir in the curry powder.
6. Cook the mixture over medium heat for 1 minute, stirring constantly.
7. Pour in the chicken broth.
8. Stir to combine and cook for a minute to thicken.
9. Add the half-and-half, sugar and some salt and pepper and cook for another 5 minutes.
10. Peel and dice the apple.
11. Add the apples to the pot and cook for another 5 minutes.
12. Taste, adjust the seasonings and serve!

Notes
Total Time: 16 min
Yield:8 servings
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/mulligatawny.html

Tortellini Chicken Noodle Soup

Ingredients

• 2 to 3 tablespoons olive oil
• 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
• 1 1/2 cups carrots, peeled and sliced into thin rounds (about 2 large carrots)
• 1 cup celery, diced small (about 2 large stalks)
• 3 to 4 garlic cloves, peeled and finely minced
• 64 ounces (8 cups) low-sodium chicken broth
• 10-16 ounces cheese tortellini
• 2 to 3 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon dried oregano
• 1 teaspoon pepper, or to taste
• 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
• 1 tablespoon lemon juice, optional (1/2 lemon is fine)
• 1/3 cup fresh Italian flat-leaf parsley leaves (stems discarded), finely chopped (optional)

Directions

1. To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high head for about 7 to 10 minutes, or until vegetables begin to soften. Stir intermittently.
2. Add the garlic and sauté for another 1 to 2 minutes.
3. Add the chicken broth, tortellini, bay leaves, thyme, oregano, pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 6 minutes or until tortellini are tender and cooked through. Stir intermittently. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of extra chicken broth or water is okay. At the end you will adjust the salt level.
4. Add the chicken, parsley, optional lemon juice (brightens up the flavor), and boil 1 to 2 minutes, or until chicken is warmed through.
5. Taste soup and add salt to taste. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), remove the bay leaves, and serve immediately. 

Notes
- Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
YIELD: about 10 cups
PREP TIME: 10 minutes
COOK TIME: about 20 minutes
TOTAL TIME: about 30 minutes

Source
http://www.averiecooks.com/2015/11/easy-30-minute-homemade-chicken-tortellini-soup.html

Roasted Vegetable Soup with Brioche Croutons

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 pounds), peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Brioche Croutons

• 6 ounces brioche loaf or challah
• 1 tablespoon good olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black 

Directions 

1. Preheat the oven to 425 degrees F.
2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
3. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4. In a large saucepan, heat 3 cups of chicken stock. 
5. Coarsely puree the vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 
6. Pour the soup back into the pot and season, to taste. 
7. Thin with more chicken stock and reheat. 
8. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Brioche Croutons

1. Preheat the oven to 350 degrees F.
2. Slice the bread about 3/4-inch thick. 
3. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
4. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. 
5. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. 
6. Cool to room temperature before using and store in a sealed plastic bag.

Notes
Top with Brioche Croutons and a drizzle of good olive oil.
Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 3 to 4 servings
Level: Easy

Source
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe2.html

Sweet Potato Peanut Soup

Ingredients

• 1 large leek, cleaned and thinly sliced
• 1/3 cup creamy peanut butter
• 2 cloves garlic, peeled and minced
• 1-inch piece fresh ginger , peeled and minced
• 6 cups low sodium vegetable broth
• 1 large sweet potato, small diced
• 2 tbs olive oil
• salt and black pepper to taste
• roasted peanuts, chopped
• flat leaf parsley, chopped
• lime juice (optional)

Instructions

1. Heat the oil in a medium pot over medium heat. Add the leeks season with 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally until tender about 1 minute.
2. Add in the garlic and ginger, continue to saute for 2-3 min.
3. Add vegetable broth, sweet potatoes and peanut butter simmer for 20-30 minutes until sweet potatoes are fork tender.
4. Remove pot from heat, remove 1/3 of the veggies and reserve in a bowl. Use an immersion blender to puree what remains in the pot until completely smooth. Return reserved portion and return to heat. Season to taste.

Notes
- serve with rice
- serve with a squeeze of fresh lime juice

Source http://www.shape.com/healthy-eating/healthy-recipes/all-souped