3 מתכונים למרקים לסתיו

מצרכים

• 3 Soup Recipes To Make This Fall:
• Extra virgin olive oil
• ½–1 cup carrots, chopped
• ½–1 cup celery, chopped
• ½–1 cup green onions, chopped
• 2 garlic cloves
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt & pepper
• 2 cooked chicken breasts, shredded
• ½ cup fresh lemon juice
• 2 large eggs
• Fresh parsley, optional
• 1. Sauté: Heat 1 tbsp EVOO. Sauté carrots, celery, and green onions briefly, then add garlic.
• 2. Simmer: Add broth and bay leaves. Bring to a boil, add rice, salt, and pepper. Reduce heat and simmer 20 minutes, until rice is tender. Stir in chicken.
• 3. Make egg-lemon sauce: Whisk eggs and lemon juice. Slowly whisk in 2 ladles of hot broth to temper the eggs.
• 4. Finish: Stir egg-lemon mixture into the soup and immediately remove from heat. Garnish with parsley.
• Extra virgin olive oil
• 1 large yellow onion
• 1 large garlic clove
• Salt & black pepper
• 1½ tsp coriander
• 1½ tsp cumin
• 1½ tsp sumac
• 1½ tsp crushed red pepper
• 2 tsp dried mint
• Pinch of sugar
• 1 tbsp flour
• 6 cups low-sodium vegetable broth
• 3 cups water
• 12 oz frozen chopped spinach
• 1½ cups green or brown lentils
• 1 lime
• 2 cups flat-leaf parsley
• 1. Sauté: Heat 2 tbsp EVOO. Cook onion until golden. Add garlic, spices, mint, sugar, and flour; cook 2 minutes.
• 2. Simmer: Add broth and water. Bring to a boil, then add spinach and lentils. Boil 5 minutes, reduce heat, cover, and simmer 20 minutes until lentils are tender.
• 3. Finish: Stir in lime juice and parsley. Cover and rest 5 minutes before serving.
• 1 lb boneless chicken breast
• 1 yellow onion
• 4 garlic cloves
• Extra virgin olive oil
• 2 carrots
• 1 tsp coriander
• 1 tsp Aleppo pepper
• ½ tsp ground ginger
• ½ tsp turmeric
• 2 cups baby spinach
• ¼ cup fresh dill
• ½ cup fresh parsley
• Juice + zest of 2 lemons
• Salt & black pepper
• 1. Cook the chicken: Combine chicken, 6 cups water, onion, 2 whole garlic clov