Immune Boosting Soup in Less Than 10 Minutes

Immune Boosting Soup in Less Than 10 Minutes

Whether you’re feeling sick, run-down, on the verge of illness, or simply want a highly nutritious meal in minutes, throw together this delicious immune boosting soup.

Immune Boosting soup made in minutes with whole food superfoods
Immune Boosting Soup made in minutes with whole food superfoods

Immune Boost Soup Ingredients

– Leftover cooked veggies such as cauliflower, sweet potato, pumpkin, carrot, green beans.
– 1 stick carrot or celery, diced
– 1-2 inches fresh ginger, chopped
– 2 garlic cloves, chopped
(use leftover roasted garlic for extra flavour)
– 4 cups chicken broth
– 2 small red chillies, seeded and chopped
(optional)
– Leftover cooked meat, chopped
such as bacon, chicken, fish (optional)
– Fresh herbs to garnish (optional)

For my soup, I used: leftover steamed cauliflower and carrots as the base, then leftover steamed green beans and cooked bacon chopped and added in after blending the base. That’s just what I had in my fridge, and it came out great! You see…

The beauty of this soup is that the ingredients can be widely varied to suit what you happen to have on hand in the fridge. Making the most of leftovers is one of the best ways to ensure you always have interesting primal meals ready in a jiffy. So every time you cook up some meats and veggies, always make extra so you have a variety of deliciousness in your fridge for the next meal. Read The Basics of Lovin’ Leftovers for more on this!

Boost your immunity with everyday superfoods

What makes this soup such an immune booster is all of its superfoods. No, there are no goji berries, maca powder or chia seeds. Just real organic nutrient-dense plant and animal foods, as I talk about in The Only Superfoods You’ll Ever Need.

Soup is a superfood powerhouse meal, combining vegetables and meats with bone broth, which is liquid gold for your body. Add to that ginger, garlic and chili, known for their antifungal, antibacterial and healing properties, in addition to all the micro-nutrients they provide, and top it off with healing herbs.

A blender, leftovers and broth are all you need for quick nutritious soup
A blender, leftovers and broth are all you need
for quick nutritious soup

Immune Boost Soup Recipe

Step 1: Saute the diced celery or carrot for a couple minutes in a medium-hot pot with your favourite cooking fat like butter, coconut oil, or tallow.

Step 2: Add the chopped ginger, garlic and optional chilies and saute for another minute or two, being careful not to burn the garlic. If using leftover roasted garlic, simply squeeze the garlic out of it’s skin into the pot.

Step 3: Add the stock, plus the leftover veggies you want to use as your base (blended part of soup), such as any combination of cauliflower, sweet potato, pumpkin and carrot.

Step 4: Heat and stir for a minute, then blend everything with a hand blender or in batches in a blender.

Step 5: Stir in any chopped leftover vegetables and meats you desire, such as green beans, zucchini, mushrooms, bacon, and chicken.

Step 6: Heat through, then salt and pepper to taste. If you have some, garnish with fresh coriander (cilantro), basil and/or parsley and extra chilies.

Make a soup to suit your tastes and boost your immune system
Make a soup to suit your tastes
and boost your immune system

 

Do you love soup? What leftover meat and veg combinations did you or will you use for your immune boosting soup? Share your impromptu recipes!

 

 

Easy Leftovers Omelette Recipe

Easy Leftovers Vegetable Omelette

All you need for this recipe is your leftover dinner and a few eggs. That’s it! Once you’ve made your first leftovers omelette, you will be addicted to the simplicity and deliciousness of this meal.

Omelettes are not just for breakfast

Eggs are such a versatile and nutritious food, that we like to use them as many ways and as often as we can. This recipe is the same concept as egg muffins, but instead of a greased muffin tin and a hot oven, all you’ll need is a pan on the stove and a spatula. Most anything you had for dinner (or even lunch) the day before will go well in your omelette today. I have made omelettes with leftover curry, stews, casseroles, steak and potato meals, fish, chicken, pork, lamb, and a wide variety of vegetables.

Leftover mixed roasted vegetables can be used the next day in an omelette
Mixed roasted vegetables one night, leftover veggie omelette the next day!

Leftover vegetables make an easy and nutritious omelette

Leftovers Omelette Recipe

Step 1: Warm some butter or oil in a pan over medium-low heat. Put your leftovers in the pan.

Depending on the size of your leftover meat and vegetable pieces, you may not even have to chop them up before putting in the pan. If I’m making a small omelette, sometimes I will just chop the leftovers with kitchen scissors straight into the pan – no cutting board needed. As you can see in my leftover roasted vegetable omelette above, I have small pieces of pumpkin, strips of capsicum (red pepper), and larger pieces of broccoli and fennel. That is the way I made the vegetables to go with my dinner the night before. I might have also put some leftover lamb in the omelette, but we ate it all at dinner.

Step 2: While your leftovers are warming in the pan, beat your eggs in a bowl.

As always, only use the best eggs you can find, from free-roaming, pastured chickens. The egg provides great flavour and nutrition, and most importantly here, it holds all your leftovers together nicely. I recommend about 2 eggs per person, but this may vary, depending on how thick you’d like your omelette and how big your leftover pieces and pan are. You also don’t have to beat the eggs a whole lot. Sometimes it’s nice to just mix them lightly and then you can see the egg’s yellow and white colors separately in your omelette.

Step 3: Pour the eggs into the pan. Tilt the pan around or use your spatula to spread the egg evenly to the edges of the pan.

Use a nice sized pan, and don’t worry about making too much. That just means that you will have a new type of leftovers for your next meal or snack! Omelettes are not just for breakfast. They are quite yummy cold and therefore make a simple, healthy packed lunch. And since there really are no rules about eggs only being for breakfast, why don’t you whip up a quick leftovers omelette for dinner?

Step 4: Cut, flip or cover your omelette to finish the cooking.

There are a few ways to finish cooking the omelette after the bottom and edges start to firm up: 1/Use your spatula to cut the omelette into quarters, then flip each quarter. My daughter calls this pizza omelette. 2/ Flip the whole omelette over – this only works with very small omelettes. 3/ If you have a cover for your pan, put it on and the egg will finish cooking inside in a few minutes.

Add salt and pepper to taste, and if you like a cheese omelette, simply grate your raw cheese over the top of the hot omelette and it will melt right into it. Delicious!

Flip, cut or cover your omelette
Flip, cut or cover your omelette to finish cooking

 

Same Food, New Dish: Recipes Using Leftovers

Same Food New Dish: Recipes Using Leftovers

One of my favourite tips for eating well when time poor is cooking a lot of food at once, and making the most of the leftover food for several more meals. However, most of us don’t want to eat the same meal three times in a row, as it just gets boring! The family starts complaining “Are we having leftovers…again?”, and the pressure is on to cook something new. There are several ways of getting around this though. My favourite tips for creating new meals with leftover food in just minutes are featured in this series ‘Loving Leftovers’, starting with The Basics of Lovin’ Leftovers. This is one I like to call Same Food, New Dish.

Leftover Roast Chicken, Potato and Veggies mixed with Green Onions, Bacon & Homemade Dressing

Start with Transforming Leftover Vegetables to New Dishes

Last night you made baked potatoes or sweet potatoes in the oven, but you are not a big fan of eating cold baked potato in your packed lunch.

So you take Same Food: baked potato or sweet potato, and make a New Dish: potato salad

HOW:
– Simply chop up the leftover baked potato and put into a big bowl.
– Then do the same with things like red onions, green onions, fresh herbs, dried herbs, and even any raw or leftover cooked veggies you may have on hand like chopped capsicum (bell pepper), green beans, or peas. Avocado is delicious here too!
– If you have leftover bacon, chicken, ham, or hard-boiled eggs, simply chop and add to the bowl to make a complete meal of your potato salad.
– Lastly, simply toss with a homemade dressing of olive oil, choice of vinegar, and mustard if you like, plus sea salt, pepper and fresh herbs if you have some on hand.

Like most leftover creations, this dish comes out different every time you make it, depending on what leftovers you have to throw in and how much time you have to add more ingredients. Thus you keep your taste buds and your family happy with variety, without the time-consuming venture of a new recipe and new ingredients.

Other leftover vegetable ideas:

Same Food: baked sweet potato/potato/pumpkin. New Dish: mashed potato or pumpkin

HOW:
– Chop up leftover sweet potato, potato or pumpkin and put into a pot on the stove.
– Over warm to medium heat, add in things like butter, raw milk or cream, homemade stock, green onions, smashed garlic, spices, herbs. Mash up and stir together.

Again, you can make this different every time. One night you can add heaps of ingredients and gourmet it up, and another night if you’re shorter on time, just mash with butter and salt.

Same Food: roasted or steamed cauliflower. New Dish: cauliflower mash or cauliflower rice.

HOW:
– Same as mash potato but mash cauliflower is especially good with butter, ground cumin and caraway seeds plus a sprinkle of fresh parsley or coriander.
– The only difference between cauliflower mash and cauliflower rice is how smooth the texture is. Use a hand masher or food processor for desired consistency.

Try also:
– Easy Leftovers Omelette Recipe
– Egg Muffins Recipe
Immune Boosting Soup in Less Than 10 Minutes

 

Leftover Meats are Quickly Changed to a Different Dish

Apple & Red Onion Chutney on Leftover Pork with Mashed Leftover PumpkinJust like with vegetables, the easiest way to transform your leftover meats is to add something to it and maybe chop it differently.

Same Food: leftover chicken fillets
New Dish: chicken parmigiana

HOW:
– Put leftover chicken breasts or thighs on oven tray.
– Top with a layer of tomato paste or homemade pasta sauce, then herbs and spices, then grated Raw Parmesan cheese.
– Heat in a toaster oven or under oven grill until the meat is warm and the cheese is melted.

Leftover meats simply need a new paste or sauce.

*Yesterday’s grilled pork cutlets are transformed by topping with a simple apple and red onion chutney made by sauteeing the two ingredients in a fry-pan with water and cinnamon for about 10 minutes until apples and onion are soft.

*Yesterday’s grilled rump steak is made anew when topped with a herb and vinaigrette (oil and vinegar) sauce bashed up in your mortar and pestle in 4 minutes.

*Other easy sauces to throw in a pan with leftover meat are tomato based sauces and curry or asian sauces.

HOW:
– If you’re pressed for time, simply dice the leftover meat and toss in a fry pan with a spoonful of tomato paste, some tomato puree, plus garlic, onion, herbs and spices as you like.
– For an Asian flavour, simply saute diced meat with a good quality curry paste (or asian spices and fresh grated ginger) and maybe some coconut cream.
– If you have time and are feeling creative, Google an easy sauce recipe.

Try also:
Roll Your Own Sushi…with Leftovers

 

Transforming Leftover One-Pot Meals

Same Food: one-pot bolognaise or meat chilli.
New Dish: bolognaise or meat chilli stuffed capsicum (bell peppers) or tomatoes

HOW:
– Cut tops off capsicum (bell peppers) or tomatoes and clean out seeds and membranes, fill with bolognaise and heat in oven.
– When almost done, melt grated raw parmesan cheese on top (optional).

Capsicum works best if lightly grilled or blanched in boiling water before filling. This New Dish works for most types of one-pot meal like curries and stews, and it looks impressive.

Leftover Bolognaise Stuffed into Capsicum (Bell Pepper)

By using my Loving Leftovers trick of Same Food, New Dish, you will spend less time cooking but still have the same amount of high-quality meals. With just a bit of fore-thought, you can plan your bigger cooking days around your personal schedule, so that on quieter days you are cooking and on busy days, you are eating leftovers. Just ensure that you always cook large quantities the first day, so you have leftovers to manipulate into your new dish creations tomorrow. When anticipating a very hectic day, you can whip up your new dishes the night before so you have a nutritious and delicious breakfast, packed lunch and easy dinner on hand. The rest of the family will think you were cooking all day instead of serving leftover food!

What is one of your favourite same food, new dish creations to serve in your home?

The Basics of Lovin’ Leftovers

The Basics of Lovin' Leftovers

When I talk about what we’re eating, and show pictures and descriptions of our meals, everyone exclaims, “You must spend all day in the kitchen!” Well, I do prioritise time in the kitchen as essential for my family’s health, but I still go to work, to the beach, play with my daughter, and have a life out of the kitchen. The trick is that when I do cook or prepare a meal or dish, I make a lot of food. That is, at least 2-4 more servings than we are going to eat right away. Then, I make the absolute most of the leftovers! Sometimes we eat the same exact meal again, especially when it’s an amazingly tasty dish, but often I get creative with the leftover food and make new dishes out of already cooked food. Leftovers is no longer a word to moan at; it’s the key to eating well without cooking all day every day! To get you started, here are the basics of Lovin’ Leftovers.

Scrap Salads make Leftover Food New Again

Reheating

– PAN-FRY: Toss in a pan over medium heat. Works best for saucy, wet leftover foods like slow-cooked casseroles, stews and curries.

– TOASTER OVEN: About 5 minutes under medium to high heat works best for bulky leftover food like large vegetable chunks, chicken legs, lamb shanks, fish fillets. If the meat or veg is very thick, cut in half or slice thinner so leftover pieces will heat more evenly.

– GRILL: Same as toaster oven, but there is more room so you can re-heat larger quantities for more people.

NOTE: Leftover chicken should only be re-heated once before consuming. Fortunately, there are many delicious options for eating leftover chicken cold!

Toaster Ovens heat leftovers quickly without microwave radiation

One-Pan Leftover Meals

One of the simplest ways to make an array of leftover food look like an entirely new dish is to chop and mix together in a pan or pot. The English have a famous One-Pan Leftover Meal called Bubble & Squeak. But you can do it with any leftover food!

1/ Chop or cut (with kitchen scissors) any leftover meat and veg into a pan on the stove.

2/ Add new herbs, spices, mince garlic and/or ginger, tomato paste, tomatoes, spinach leaves, or whatever you desire.

3/ Pan-fry until warm and you have a whole new meal!

EXAMPLES:
– Chopped leftover chicken thigh and pumpkin, plus some cherry tomatoes, a small spoon of minced garlic, and some fresh coriander or parsley. Beautiful!
– Chopped leftover roast lamb, sweet potato and zucchini, plus a large spoon of tomato paste, bit of minced garlic, dried rosemary and thyme and a handful of diced tomatoes. Mix in pan until warm, then stir through some baby spinach leaves. Easy gourmet!

One-pan leftover meal of chicken, veg, herbs and spices

Salads with Leftovers

1/ Tear some leafy greens directly onto your plates/bowls or into a large bowl. Vary your meals by using different greens each time:
mixed lettuce, baby spinach, rocket, etc.
Scrap Salad of roast chicken, beetroot and snow peas with oil and vinegar2/ Chop or cut (with kitchen scissors) any leftover meat and veg onto the greens.
3/ Add optional extras like: avocado, raw veg, nuts, red onion, tomato, etc.
4/ Drizzle olive oil and vinegar over your salad, add cracked pepper and toss.

NO-GREENS SALADS aka SCRAP SALADS: These are great for packed/picnic lunches!
Example: Mix chopped leftover chicken, beef or sausages with beetroot, pumpkin, avocado, red onion, nuts, fresh herbs and a quick dressing. Delicious and nutritious!

DRESSINGS: Oil and vinegar (and even a squeeze of lemon or lime) is the quickest option, but in just a couple more minutes, you can mix up a unique dressing.
– Put desired dressing ingredients in a small jar and shake vigorously. Or put ingredients in a small bowl and stir vigorously with a fork.
– Measurement ratio suggestion: 1-2 parts vinegar to 3 parts oil.

DRESSING INGREDIENTS IDEAS: Olive oil, sesame oil, walnut oil, minced or grated garlic/ginger, lemon juice, vinegar (balsamic, red wine, apple cider vinegar), chopped fresh herbs, dried oregano, Dijon-type mustard, shallots/green onions, soy sauce, and yoghurt.

MORE ON LOVIN’ LEFTOVERS: ‘Same Food, New Dish: Recipes Using Leftovers’