Surprise H.I.I.T. today Fuel Fitness 12:10 – 12:50. You won’t want to miss this one. No equipment or much room necessary. Just bring your blood, sweat and tears…I mean fears…oops—I mean REARS! See you soon!
Serves as the base for 4 other soups. Takes about 10 minutes to prepare and about 1-2 hours to cook on the stove top. SOUPer easy to make.
- Cherry tomatoes- 1 large (Costco sized)
- Romaine lettuce 5-6 heads
- Carrots – about half of a small bag, 6-8 carrots.
- Broccoli – 1 large head plus the stem
- Bell peppers – 8-10… Any color
- Celery – 6-8 stalks
- Mushroom stems from 1 Costco size boxes
- Chives – 5 Tablespoons
- Rosemary – 8-10 fresh spears
- Better Than Bouillon **organic** chicken base – 3-4 heaping tablespoons.
Cover with water and allow all this to cook down gently, then cool. Purée in small batches in your blender and fill your 1.25 quart Tupperware containers. Freeze some of these. This is your “s(t)oupendous” base.
Now, with the freshly made containers of “stoup-endous”, you can quickly make the following variations:
1. Add a dollop of basil olive oil from Just Tapped, warm, and enjoy as is.
2. Add a scant teaspoon of heavy cream and some cayenne pepper to a large bowl of gently warmed stoupendous.
3. Add chunks of roasted cauliflower to a container of stoupendous and top with little Parmesan crisps. (You make the crisps by placing little piles of shredded Parmesan on a foil-lined pan and baking until they are crispy.)
4. This is a one pot easy meal… Place 2 bags of frozen pearl onions, 5 T. Worcestershire, 3-4 T. of Better Than Bouillon Au-jus (or substitute 3 cans of beef broth) and good quality stew beef into a cast iron dutch oven. Just make sure the meat and onions are covered with liquid. Place the lid on the pot, and bake on low heat (200 degrees) for 3-4 hours. (You could do this in a crockpot too.) Remove from oven and place on stove. Heat the whole thing *gently*. Now you have “STEW-pendous” instead of “s(t)oup-endous”!
5. Make fajita chicken soup by adding rotisserie chicken, one finely chopped onion, some cumin, cayenne, chili powder and garlic powder (to taste) to one of your 1.25 quarts of “stoupendous”. Top with a bit of cilantro, a squeeze of fresh lime juice, and chunks of avocado. (Thank you Jennifer for the AMAZING STOUPENDOUS soup ideas!)