1 tsp low sodium soy sauce
2 tblsp olive oil ( no virgins )
1 lb ground turkey
Fresh Ginger ( chopped to your liking ) ( usually a handfull )
1/2 sweet onion ( chopped fine )
1 full head of finely chopped cilantro
1 tsp kosher salt
fresh ground pepper ( to your liking )
3 tblsp red pepper flakes
1 brick/ block extra firm tofu
1 container college inn, Thai coconut curry chicken stock
sriracha hot chili sauce ( we use 1/2 cup but please start with less and work it in to your liking )
My inspiration for this dish was based on my 6 year old son Roberts love for Cilantro and Turkey and the fact that I can never seem to get him to eat soup.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.
Easy Lentil Soup
This easy lentil soup is healthy, filling, and delicious. It happens to be vegetarian, too, and is packed not only with tender yet toothsome lentils, but carrot, celery, onion, spinach, and tomato. A little bay leaf, fresh thyme, and a splash of red wine or sherry vinegar perks everything up. Perfect with a loaf of good, crusty bread! Read more.
Chicken Tortilla Soup
Softened vegetables, including onions and bell peppers, amped up with spices like chili powder, cumin, oregano, and cayenne, form the base of this tortilla soup. Chicken broth and tomatoes are added, along with soft corn tortillas that meld into the liquid to make a hearty, thick meal. Finally, shredded chicken is stirred in, and everything is garnished with crunchy tortilla strips, sour cream, shredded cheese, and scallions (avocados, pickled jalapeños, and cilantro would all work too). Read more.