Lynbrook | New Hyde Park | NY

soup recipe

Recipe of the Week: Sweet Potato and Lentil Soup

Ingredients:

  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 leek, white part, chopped
  • 3 scallions, white and green, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper
  • 1 cup green lentils, soaked in cold water
  • 2 cups sweet potatoes, cut into 1/2 inch cubes
  • 2 cups frozen spinach, defrosted
  • 1 tsp turmeric
  • 1/8 tsp saffron (optional)
  • 5 cups vegetable broth (or water with vegetable bouillon)
  • 1 cup parsley, chopped
  • 1/4 cup dill, chopped
  • 1/2 lemon, juiced

Directions:

1. In a Dutch oven, heat oil over medium-high heat and add garlic, onion, leeks, scallions, and salt and pepper. Sauté until translucent.

2. Add lentils, sweet potato, spinach, turmeric, and saffron with vegetable broth. Season with salt and pepper and cover. Simmer on low until lentils are completely cooked and sweet potato is tender. Add additional stock or water as needed.

3. Stir in parsley, dill, and lemon juice. Cook for another five minutes. Adjust seasoning. Serve while hot.

Original recipe from Well & Good can be found here!

Recipe of the Week: Veggie Soup with Lentils & Greens

Our Peak Team are big fans of eating with the seasons. This hearty and rustic soup comes together in about an hour and is loaded with vegetables. Let them simmer in a rich, flavorful broth filled with wilted greens & lentils. Bon Appetit!
Prep : 45 mins
Cook Time: 30 mins
Total Time: 1 hr, 15 mins
Servings: 6 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 small sweet onion, chopped
  • 4 cloves garlic, minced
  • 1 small leek, cleaned and sliced (white and light green parts only)
  • 2 stalks celery, sliced
  • 4 medium carrots, peeled and sliced
  • 1 cup butternut squash, chopped into 1/2-inch cubes
  • 3/4 cup French lentils, rinsed and drained
  • 4 cups 32-ounces no / low-salt vegetable stock or broth
  • 14 ounce can chopped canned tomatoes, low salt
  • 2 tablespoons tomato paste
  • 1 lb baby Bok Choy, greens cut as a chiffonade, white parts added with carrots & other vegetables
  • 1/2 cup fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • sea salt and fresh ground pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Drizzle the olive oil in a large soup pot or Dutch oven with a heavy bottom. Heat on medium until hot. Add the chopped onion and garlic and sauté until the onion is softened.
  2. Add the leek, celery, carrots, butternut squash, white portion of the Bok Choy and the lentils. Stir gently to coat all vegetables in the olive oil then add the vegetable stock and chopped tomatoes. Season with salt and pepper. Cover the pot with a lid and gently simmer for about 15 minutes.
  3. Add the tomato paste, chopped greens, parsley and thyme. Heat until the greens are just tender.
  4. Garnish with fresh parsley and black pepper. Serve with a hearty whole grain bread if desired.

Notes

  • The soup is easily adaptable by substituting rutabaga or turnips for the butternut squash.
  • Use seasonal greens such as Swiss Chard, Kale, Cabbage or Spinach in place of the Bok Choy if desired.
  • Be sure to cut vegetables about the same size so they will cook more evenly.

Original recipe from Saving Room for Dessert can be found here!

Recipe of the Week: Creamy Wild Rice and Mushroom Soup

Serves 4

Ingredients:

  • 2 tbsp butter
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 3-inch piece of ginger, grated (about 2 tbsp)
  • 1 tsp salt
  • 1 cup wild rice
  • 8 oz mushrooms, sliced (about 3 cups sliced)
  • 2 large sprigs of thyme
  • 1 bay leaf (optional)
  • 1 qt vegetable broth
  • 2 cups water
  • 2 eggs (1 whole egg + 1 yolk)
  • 2 tbsp lemon juice
  • 2 cups tightly packed chopped kale

Instructions:

  1. In a large pot, melt the butter over medium heat. Add the onion, carrot, celery, ginger and salt. Cook, stirring occasionally, until softened, about 3 minutes.
  2. Add the wild rice, mushrooms, thyme and bay leaf, if using. Stir to mix everything together.
  3. Add the broth and water. Bring to a boil over high heat, then reduce the heat to low and cook, covered, for 30-45 minutes, or until the wild rice has burst open but is still slightly chewy. Remove from heat and stir in the kale.
  4. In a small bowl, whisk together one whole egg, one egg yolk and lemon juice until smooth. Remove one cup of the broth from the soup and slowly pour and whisk it into the egg mixture. Gently stir the mixture back into the soup and watch it thicken and become creamier. Add more salt and pepper, to taste.
  5. Serve warm garnished with olive oil, flaky sea salt and black pepper.

 

Original recipe from Run Fast, Eat Slow can be found here!

 

Recipe of the Week: Cabbage Soup

Peak’s gym is full of healthy chefs!!

Shout out to Peak’s gym member, Vinny S., for sharing this week’s recipe!

Ingredients:

  • 1 large head cabbage
  • 6 large onion or scallions
  • 1 or 2 cans (16-28 oz) tomatoes
  • 2 green peppers
  • 1 stalk to 1 bunch celery
  • 6 carrots (optional)
  • 2 cups green beans (optional)
  • 1 package soup mix (onion or vegetable)
  • Small can V-8 juice (optional)
  • Salt, pepper, curry, parsley, bouillon and/or hot sauce, to taste

Directions:

  1. Slice vegetables and cover with water in a large pot. Add soup mix.
  2. Boil gently for 10 minutes, cover.
  3. Lower heat and simmer until vegetables are soft.
  4. Season to taste & enjoy!

Nutrition:
Serving Size: 1 cup
34 calories
Protein: 1 gram
Carbs: 8 grams
Sodium: 64 mg

Recipe of the Week: Italian Sausage Bean Soup

Peak Performance has some excellent chefs!

Thank you to our gym member, Helen, for sharing her recipe this week.

Prep: 20 minutes
Cook: 1-1/2 hours
Serves 8

Ingredients:

  • 1 lb. bulk Italian chicken or pork sausage
  • 1 medium onion finely chopped
  • 3 garlic cloves sliced
  • 4 cans chicken broth, 14-1/2 oz reduced sodium
  • 2- 15 oz cans pinto beans, rinsed and drained
  • 1 can diced tomatoes, undrained (14-1/2 oz)
  • 1/2 cup medium pearl barley
  • 1 large carrot sliced
  • 2 celery ribs sliced
  • 1 tsp. minced fresh sage
  • 1/2 tsp. minced fresh rosemary or 1/8 tsp. dried rosemary crushed
  • 6 cups chopped fresh kale or spinach
  • Salt and pepper, if desired

Directions:

  1. In a pot, cook sausage and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer. Drain.
  2. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
  3. Stir in the kale or spinach; return to a boil. Reduce heat and simmer for 25 to 30 minutes or until all the vegetables are tender and the kale or spinach is wilted.
  4. Small pasta may be substituted for the barley and added during the last 10 minutes of simmering or pasta can be cooked separately and then added before serving.
  5. Enjoy!