Is there anything more comforting on a chilly autumn evening than a bowl of soup? It warms the body and the soul, especially when the broth is infused with aromatic, slightly spicy ginger. Ginger has long been thought to be a natural immune booster. With flu season on the horizon, homemade soup with ginger broth is exactly what your body needs. Health benefits aside, an even better reason to make Ginger Soup with Scallops and Shrimp is that it’s darn tasty.
Homemade stock will make the best-tasting soup and if you take time to fill your freezer with chicken stock now, you’ll be thanking yourself all winter. Once you have stock, it only takes a few minutes to infuse the flavor and healing properties of fresh ginger root into it. Ginger adds an intensity of flavor to stock that is both soothing and invigorating. It awakens your senses and warms you right to your core.
With summer basically here, I thought a nice gazpacho recipe was in order.
Gazpacho is the chilled, tomato-based raw soup that originated in Andalusia, Spain, possibly after the Moorish incursion brought a simple peasant’s soup of olive oil, water, garlic, and stale bread to the region. Fortunately, those peasants soon grew tired of their meager gruel and began incorporating fresh vegetables from the fields to liven up the dish. Onions, cucumbers, and various herbs were standard fare until Columbus brought back tomatoes and peppers from the New World. Today, gazpacho is best known as a cold tomato soup, but good gazpacho is much, much more than throwing a can of Campbell’s in the fridge. Truly excellent gazpacho must be fresh and feature a wide range of interplaying flavors. Consistency ranges from truly smooth and soupy to thick and chunky (almost like a salsa), but fresh vegetables and quality ingredients are always key.
The environmentalists are always urging you to go green, and now we are too?at least when it comes to soup.
Admittedly this is more of a side dish than a full dinner entree, but we couldn’t pass on the opportunity to share a recipe that includes all those beautiful and delicious early spring greens. And besides, “What’s for Side Dish Tonight?” doesn’t quite have the same ring to it.
6 green onions, chopped
2 tbsp butter
2 tbsp olive oil
6 stalks of asparagus, ends trimmed and cut into bite-sized pieces
2 cups spinach, chopped (fresh is preferable, but if all you have is frozen, that will work too!)
1 cup watercress
1 cup arugula or other dark leafy green, chopped
3 cups vegetable broth
Salt and pepper to taste
1 lemon, zest only
In a number of our recent recipe posts, we’ve talked about using chicken stock. As such, we figured it was time to dish up our favorite recipe, as well as provide you, dear reader, with some more information about this healthy kitchen staple.
First, the recipe:
4 to 5.5 pounds of meaty chicken bones (backs, necks, breast bones)
2 gallons of cold water (or enough to cover chicken pieces)
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks of celery, coarsely chopped
4 cloves of garlic, peeled
2 bay leaves
Cold weather has a way of encouraging comfort food eating, and partaking in traditional comfort foods typically means derailing your healthy eating plan with carbs, carbs and more carbs. Fortunately, in many cases you don’t have to compromise. If the winter weather has you reaching for easy to prepare and familiar foods that will warm you from within, sidestep the mac and cheese and baked potatoes for these perfectly Primal comfort food alternatives.
It’s the middle of winter and – in most parts of the country – it’s bitterly cold. Whereas most people turn to “comfort” food like heaping bowls of mashed potatoes or platters of mac and cheese in the winter months, those of us living Primally must approach things a little differently. We can’t take solace in the grains and beans that fill so many stomachs with empty calories and regressive nutrition, and that provide the “full” feeling that people seem to enjoy (I don’t know about you guys, but it just makes me feel bloated and useless).