Wednesday 29 October 2014

Healthy Recipes

Healthy Recipes

(source:google.com.pk)

The veggies we used in this soup include

Carrots
Celery
Garlic
and loads of kale!
In large soup or stock pot, heat olive oil and ½ cup water over high heat. Add onions and celery, turn heat to medium high, and cook for about five minutes, or until the onions have softened. Add garlic, carrots, and kale. Add six cups water to the pot and bring to a boil. Reduce heat to a simmer and add all the spices: oregano, Italian seasoning, red pepper flakes, parsley flakes, basil, bay leaves and bouillon. Maintain a simmer as you add tomato paste, pasta sauce, Italian tomatoes and pasta. Cover and simmer for about ten minutes, or until pasta is al dente. Remove from heat.

Cheese Bomb: In a medium mixing bowl, combine cottage cheese and parmesan cheese with a fork, seasoning with salt and pepper, if desired.
To assemble soup: In each bowl, scoop about 1/3 – 1/2 cup cheese bomb mixture into each serving bowl. Top with 2-3 cups soup. Serve warm, letting each person mix up their soup at the table. YUM!

making lasagna soupAlthough there are a lot of ingredients in this dish- it’s actually quite simple! Chop your veggies, and all ingredients to a pot!  This is why we love soup!

lasagna soup from super healthy kids
Lasagna Vegetable Soup
Ingredients
2 tablespoons of olive oil
2 larges of onion
2 stalk, medium (7-1/2" - 8" long)s of celery, raw
5 cloves of garlic
6 mediums of carrots, raw
6 cup, choppeds of kale, raw
1 tablespoon of oregano, dried
1 tbsp of italian seasoning
2 tbsps of parsley, fresh
1 tablespoon of basil, dried
2 tbsp, crumbleds of spices, bay leaf
6 teaspoons of chicken bouillon
1 can (6 oz) of tomato paste
3 cups of spaghetti/marinara sauce
2 cups of tomatoes, canned, crushed
6 ozs of pasta, shells, penne, or macaroni
2 cup (not packed)s of cheese, cottage, lowfat, 1% milkfat
1 cup of parmesan cheese
1 tsp of salt
1 tsp, ground of black pepper
Directions
In large soup or stock pot, heat olive oil and ½ cup water over high heat. Add onions and celery, turn heat to medium high, and cook for about five minutes, or until the onions have softened.
Add garlic, carrots, and kale. Add six cups water to the pot and bring to a boil. Reduce heat to a simmer and add all the spices: oregano, Italian seasoning, parsley flakes, basil, bay leaves and bouillon. Maintain a simmer as you add tomato paste, pasta sauce, Italian tomatoes and pasta. Cover and simmer for about ten minutes, or until pasta is al dente. Remove from heat.
Cheese Bomb: In a medium mixing bowl, combine cottage cheese and parmesan cheese with a fork, seasoning with salt and pepper, if desired.
To assemble soup: In each bowl, scoop about 1/3 – 1/2 cup cheese bomb mixture into each serving bowl. Top with 2-3 cups soup. Serve warm, letting each person mix up their soup at the table. YUM!

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