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Chicken and Collard Green Soup
Hearty Chicken & Collard Green Soup with Garlic and Herbs
Ingredients:
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 carrots, sliced
2 celery stalks, chopped
6 cups chicken broth
2 cooked chicken breasts, shredded (or use rotisserie)
3 cups chopped collard greens, stems removed
1 tsp dried thyme
1/2 tsp smoked paprika
Salt and black pepper, to taste
Juice of 1/2 lemon (optional, for brightness)
Directions:
In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5–6 minutes until softened.
Add garlic, thyme, and paprika. Cook for 1 minute more.
Pour in chicken broth and bring to a simmer.
Add shredded chicken and chopped collard greens. Simmer uncovered for 15–20 minutes until greens are tender.
Season with salt, pepper, and lemon juice to taste.
Serve hot with crusty bread or cornbread, if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 310 kcal (per serving) | Servings: 4 servings
#chickensoup #collardgreens #souprecipe #comfortfood #southerncooking #greensoup #homemadesoup #chickenbroth #nutritiousmeals #easyrecipes #heartybowl #healthycomfortfood #simpleingredients #garlicherbs #seasonalsoup #cozykitchen #lowcarbdinner #soupforfall #southernsoulfood #realfoodrecipe
A warm bowl of goodness This Chicken & Collard Green Soup is rustic, flavorful, and perfect for soul-soothing comfort.Chicken and Collard Green Soup Hearty Chicken & Collard Green Soup with Garlic and Herbs Ingredients: 2 tbsp olive oil 1 small onion, diced 2 garlic cloves, minced 2 carrots, sliced 2 celery stalks, chopped 6 cups chicken broth 2 cooked chicken breasts, shredded (or use rotisserie) 3 cups chopped collard greens, stems removed 1 tsp dried thyme 1/2 tsp smoked paprika Salt and black pepper, to taste Juice of 1/2 lemon (optional, for brightness) Directions: In a large soup pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for 5–6 minutes until softened. Add garlic, thyme, and paprika. Cook for 1 minute more. Pour in chicken broth and bring to a simmer. Add shredded chicken and chopped collard greens. Simmer uncovered for 15–20 minutes until greens are tender. Season with salt, pepper, and lemon juice to taste. Serve hot with crusty bread or cornbread, if desired. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 310 kcal (per serving) | Servings: 4 servings #chickensoup #collardgreens #souprecipe #comfortfood #southerncooking #greensoup #homemadesoup #chickenbroth #nutritiousmeals #easyrecipes #heartybowl #healthycomfortfood #simpleingredients #garlicherbs #seasonalsoup #cozykitchen #lowcarbdinner #soupforfall #southernsoulfood #realfoodrecipe A warm bowl of goodness This Chicken & Collard Green Soup is rustic, flavorful, and perfect for soul-soothing comfort.
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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Beetroot and Carrot Soup
Vibrant Beet & Carrot Soup with Ginger and Citrus
Ingredients:
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp fresh ginger, grated
3 medium carrots, peeled and chopped
2 medium beetroots, peeled and chopped
1 medium potato, peeled and diced
750ml vegetable stock
Juice of 1 orange
Salt and black pepper to taste
Plain yogurt or crème fraîche, for garnish (optional)
Fresh herbs (parsley or dill), for garnish
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally.
Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft.
Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth.
Stir in the orange juice and season with salt and pepper to taste.
Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 180 kcal | Servings: 4 servings
#beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy
Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!Beetroot and Carrot Soup Vibrant Beet & Carrot Soup with Ginger and Citrus Ingredients: 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 1 tsp fresh ginger, grated 3 medium carrots, peeled and chopped 2 medium beetroots, peeled and chopped 1 medium potato, peeled and diced 750ml vegetable stock Juice of 1 orange Salt and black pepper to taste Plain yogurt or crème fraîche, for garnish (optional) Fresh herbs (parsley or dill), for garnish Directions: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and ginger, and cook for 1 minute until fragrant. Stir in the carrots, beetroot, and potato. Cook for another 5 minutes, stirring occasionally. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 25–30 minutes until the vegetables are soft. Remove from heat and allow to cool slightly. Use an immersion blender or standard blender to blend the soup until smooth. Stir in the orange juice and season with salt and pepper to taste. Serve hot, topped with a swirl of yogurt or crème fraîche and a sprinkle of fresh herbs if desired. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 180 kcal | Servings: 4 servings #beetrootsoup #carrotsoup #rootvegetables #vibrantsoups #plantbased #healthycomfortfood #easymeals #vegetariansoup #fallrecipes #winterwarmer #veganfriendly #onepotmeals #nutritiousanddelicious #antiinflammatoryfoods #cleaneatingrecipes #veggiepacked #detoxsoup #glutenfreeeats #homecookinglove #quickhealthy Just made this vibrant Beetroot and Carrot Soup It’s cozy, colorful, and full of natural goodness!
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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Rose Harissa Yogurt
Creamy Rose Harissa Yogurt Dip with Middle Eastern Spice
Ingredients:
1 cup Greek yogurt (or plain full-fat yogurt)
1–2 tbsp rose harissa paste (adjust to taste)
1 tsp lemon juice
1 tbsp olive oil
1/2 tsp ground cumin
Salt to taste
Optional toppings: chopped mint, crushed pistachios, rose petals, drizzle of olive oil
Directions:
In a medium bowl, combine the Greek yogurt and rose harissa paste. Mix until smooth and evenly colored.
Stir in the lemon juice, olive oil, ground cumin, and a pinch of salt. Mix well.
Taste and adjust seasoning or spice level by adding more harissa or lemon juice as desired.
Transfer to a serving bowl and top with optional garnishes like chopped mint, crushed pistachios, rose petals, or an extra drizzle of olive oil.
Serve chilled or at room temperature as a dip, spread, or condiment.
Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: 110 kcal (per serving) | Servings: 4 servings
#roseharissayogurt #harissarecipe #yogurtdip #middleeasternflavors #easyappetizer #spicyyogurt #mezze #dippingsauce #fusionflavors #flavorboost #harissadip #creamyandspicy #quickrecipes #glutenfree #spiceddairy #greekyogurt #tangycreations #rosespice #easystarters #snacktimeupgrade
Elevate your dip game This Rose Harissa Yogurt is spicy, creamy, and stunning on any table.Rose Harissa Yogurt Creamy Rose Harissa Yogurt Dip with Middle Eastern Spice Ingredients: 1 cup Greek yogurt (or plain full-fat yogurt) 1–2 tbsp rose harissa paste (adjust to taste) 1 tsp lemon juice 1 tbsp olive oil 1/2 tsp ground cumin Salt to taste Optional toppings: chopped mint, crushed pistachios, rose petals, drizzle of olive oil Directions: In a medium bowl, combine the Greek yogurt and rose harissa paste. Mix until smooth and evenly colored. Stir in the lemon juice, olive oil, ground cumin, and a pinch of salt. Mix well. Taste and adjust seasoning or spice level by adding more harissa or lemon juice as desired. Transfer to a serving bowl and top with optional garnishes like chopped mint, crushed pistachios, rose petals, or an extra drizzle of olive oil. Serve chilled or at room temperature as a dip, spread, or condiment. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 110 kcal (per serving) | Servings: 4 servings #roseharissayogurt #harissarecipe #yogurtdip #middleeasternflavors #easyappetizer #spicyyogurt #mezze #dippingsauce #fusionflavors #flavorboost #harissadip #creamyandspicy #quickrecipes #glutenfree #spiceddairy #greekyogurt #tangycreations #rosespice #easystarters #snacktimeupgrade Elevate your dip game This Rose Harissa Yogurt is spicy, creamy, and stunning on any table.
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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Shrimp and Cranberry Sauce
Pan-Seared Shrimp with Sweet-Tart Cranberry Chili Glaze
Ingredients:
500g (1 lb) raw shrimp, peeled and deveined
1 tbsp olive oil
Salt and pepper, to taste
1 cup fresh or frozen cranberries
2 tbsp orange juice
2 tbsp honey or maple syrup
1 tsp grated fresh ginger
1 small red chili (optional, finely chopped)
1 tsp soy sauce
1 tsp rice vinegar or apple cider vinegar
1 garlic clove, minced
Directions:
In a saucepan, combine cranberries, orange juice, honey, ginger, chili, soy sauce, vinegar, and garlic. Simmer over medium heat for 10–12 minutes until the cranberries burst and the sauce thickens. Remove from heat and cool slightly.
While the sauce cools, pat the shrimp dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add shrimp and sear for 2–3 minutes on each side until pink and just cooked through.
Drizzle or brush the warm cranberry sauce over the shrimp or toss them together in the pan for a sticky glaze.
Serve hot with rice, couscous, or greens — garnished with herbs or citrus zest if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 230 kcal (per serving) | Servings: 4 servings
#shrimpcranberry #holidayseafood #sweetandspicyglaze #seafoodrecipes #shrimpdinner #cranberrysauce #festivemeals #quickseafood #weeknightdinnerideas #spicyshrimp #fruitbasedsauces #easyglaze #fusionflavors #boldshrimp #cranberryginger #pansearedshrimp #gourmetathome #coastalfare #lowcarbmeals #festiveflavor
Shrimp + cranberry = unexpected magic This sweet-tart chili glaze brings bold flavor to the table — perfect for cozy dinners or holiday feasts!Shrimp and Cranberry Sauce Pan-Seared Shrimp with Sweet-Tart Cranberry Chili Glaze Ingredients: 500g (1 lb) raw shrimp, peeled and deveined 1 tbsp olive oil Salt and pepper, to taste 1 cup fresh or frozen cranberries 2 tbsp orange juice 2 tbsp honey or maple syrup 1 tsp grated fresh ginger 1 small red chili (optional, finely chopped) 1 tsp soy sauce 1 tsp rice vinegar or apple cider vinegar 1 garlic clove, minced Directions: In a saucepan, combine cranberries, orange juice, honey, ginger, chili, soy sauce, vinegar, and garlic. Simmer over medium heat for 10–12 minutes until the cranberries burst and the sauce thickens. Remove from heat and cool slightly. While the sauce cools, pat the shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add shrimp and sear for 2–3 minutes on each side until pink and just cooked through. Drizzle or brush the warm cranberry sauce over the shrimp or toss them together in the pan for a sticky glaze. Serve hot with rice, couscous, or greens — garnished with herbs or citrus zest if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 230 kcal (per serving) | Servings: 4 servings #shrimpcranberry #holidayseafood #sweetandspicyglaze #seafoodrecipes #shrimpdinner #cranberrysauce #festivemeals #quickseafood #weeknightdinnerideas #spicyshrimp #fruitbasedsauces #easyglaze #fusionflavors #boldshrimp #cranberryginger #pansearedshrimp #gourmetathome #coastalfare #lowcarbmeals #festiveflavor Shrimp + cranberry = unexpected magic This sweet-tart chili glaze brings bold flavor to the table — perfect for cozy dinners or holiday feasts!
· 0 التعليقات ·0 المشاركات ·46كيلو بايت مشاهدة
3
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Kale and White Bean Soup
Rustic Tuscan Kale & Cannellini Bean Soup
Ingredients:
1 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 tsp dried thyme
1/2 tsp red pepper flakes (optional)
1 can (400g) cannellini beans, drained and rinsed
4 cups (1 liter) vegetable broth
3 cups kale, stems removed and chopped
Salt and black pepper to taste
Juice of 1/2 lemon (optional)
Grated Parmesan or crusty bread, for serving
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
Add the thyme and red pepper flakes, stirring for 1 minute until fragrant.
Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add the kale and cook for another 5–7 minutes, until tender but vibrant.
Season with salt and pepper. Stir in lemon juice for brightness if desired.
Serve hot, topped with grated Parmesan or alongside a slice of crusty bread.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 210 kcal | Servings: 4 servings
#kalesoup #whitebeansoup #vegetariansoup #tuscankale #comfortfood #easymeals #healthyrecipes #plantbased #onepotmeal #vegetariancomfortfood #meatlessmonday #homemadesoup #fallrecipes #cleaneating #quickdinnerideas #wholefoods #veggielovers #simpleeats #highfibermeals #souprecipe
A hearty bowl of Kale and White Bean Soup is all you need for that cozy, comforting vibe So simple, so good!Kale and White Bean Soup Rustic Tuscan Kale & Cannellini Bean Soup Ingredients: 1 tbsp olive oil 1 medium onion, diced 2 garlic cloves, minced 2 carrots, peeled and sliced 2 celery stalks, chopped 1 tsp dried thyme 1/2 tsp red pepper flakes (optional) 1 can (400g) cannellini beans, drained and rinsed 4 cups (1 liter) vegetable broth 3 cups kale, stems removed and chopped Salt and black pepper to taste Juice of 1/2 lemon (optional) Grated Parmesan or crusty bread, for serving Directions: Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally. Add the thyme and red pepper flakes, stirring for 1 minute until fragrant. Pour in the cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Add the kale and cook for another 5–7 minutes, until tender but vibrant. Season with salt and pepper. Stir in lemon juice for brightness if desired. Serve hot, topped with grated Parmesan or alongside a slice of crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 210 kcal | Servings: 4 servings #kalesoup #whitebeansoup #vegetariansoup #tuscankale #comfortfood #easymeals #healthyrecipes #plantbased #onepotmeal #vegetariancomfortfood #meatlessmonday #homemadesoup #fallrecipes #cleaneating #quickdinnerideas #wholefoods #veggielovers #simpleeats #highfibermeals #souprecipe A hearty bowl of Kale and White Bean Soup is all you need for that cozy, comforting vibe So simple, so good!
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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Chicken and Couscous Salad
Zesty Lemon Chicken and Couscous Salad with Fresh Herbs
Ingredients:
1 cup couscous
1 cup hot chicken broth
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 garlic clove, minced
1 1/2 cups cooked chicken breast, shredded or chopped
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
Salt and black pepper, to taste
Optional: 1/4 cup crumbled feta cheese
Directions:
In a large bowl, pour the hot chicken broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
Add the cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous.
Drizzle the dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
If using, top with crumbled feta just before serving.
Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes
Kcal: 365 kcal | Servings: 4 servings
#couscoussalad #chickensalad #healthylunch #easyrecipes #summermeals #quickmeals #proteinpacked #saladrecipes #herbysalad #freshsalads #mealprep #glutenoption #mintrecipes #lunchideas #mediterraneandiet #easychickenrecipes #quickandhealthy #saladwithfeta #lowcaloriemeal #simplemeals
Whipping up this Zesty Lemon Chicken and Couscous Salad is a breeze Packed with flavor and ready in 20 minutes—perfect for busy days or light summer dinners!Chicken and Couscous Salad Zesty Lemon Chicken and Couscous Salad with Fresh Herbs Ingredients: 1 cup couscous 1 cup hot chicken broth 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon lemon zest 1 garlic clove, minced 1 1/2 cups cooked chicken breast, shredded or chopped 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup fresh parsley, chopped 2 tablespoons fresh mint, chopped Salt and black pepper, to taste Optional: 1/4 cup crumbled feta cheese Directions: In a large bowl, pour the hot chicken broth over the couscous. Cover and let sit for 5 minutes, then fluff with a fork. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic. Add the cooked chicken, cherry tomatoes, cucumber, red onion, parsley, and mint to the couscous. Drizzle the dressing over the salad and toss gently to combine. Season with salt and pepper to taste. If using, top with crumbled feta just before serving. Chill for 15–20 minutes if you prefer it cold, or serve immediately at room temperature. Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 20 minutes Kcal: 365 kcal | Servings: 4 servings #couscoussalad #chickensalad #healthylunch #easyrecipes #summermeals #quickmeals #proteinpacked #saladrecipes #herbysalad #freshsalads #mealprep #glutenoption #mintrecipes #lunchideas #mediterraneandiet #easychickenrecipes #quickandhealthy #saladwithfeta #lowcaloriemeal #simplemeals Whipping up this Zesty Lemon Chicken and Couscous Salad is a breeze Packed with flavor and ready in 20 minutes—perfect for busy days or light summer dinners!
· 0 التعليقات ·0 المشاركات ·45كيلو بايت مشاهدة
3
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