Skinny Veggie Soup

It's after Christmas and I ate WAY too much the past week (ok, maybe it's a month!), time for something light and basic that tastes great!
Nothing better than soup, and I LOVE soups! This soup is great as a side, or as a quick and easy lunch.

This recipe is based on an old Weight Watchers recipe called Zero Soup, but I found that I would get hungry after a few hours and needed to add more veggies. This is super flexible, if you hate some of the veggies, substitute them for something you love.

Recently I gave in and got an Instant Pot...so you're gonna see some of my favourites with Electric Pressure Cooker options.

Skinny Veggie Soup

2 Tbsp Olive Oil

1 onion (1 cup), diced

1 cup Carrot, diced

1 cup Celery, diced

2 cloves Garlic, minced

3 cups Cabbage, finely cut/shaved in 2 inch ribbons or bigger chunks if you like the crunch

1 large can of diced tomatoes (796ml/28oz)
1 Tbsp Tomato Paste

1/2 cup green beans (I use frozen)
3 cups Chicken or Vegetable Broth

1/2 cup Zucchini, chopped

1/2 tsp dried Basil

1/2 tsp dried Oregano
bay leaf

Salt & Pepper to taste

Chop veggies. Heat olive oil in a soup pot and saute onion, carrot and celery in the oil for 5 minutes, add garlic and saute for 30 seconds until fragrant. Add remaining ingredients except for Zucchini and bring to a boil, then simmer for 5-10 minutes until carrots have your preferred texture. Add Zucchini and simmer for 5 more minutes.

If you want to use your Electric Pressure Cooker/Instant Pot, saute veggies as above then set Pressure for 1 minute, and do a manual release to let the steam out of your pot right away.

This soup freezes well and is amazing with Biscuits or Buns on the side! 

Happy fitting back into your clothes season!

~Adel~ 

Making Merry Irish Cream

Years ago I got this recipe from a friend and it has become part of our Ladybug traditional pre-holiday baking tradition. I started sharing it at family gatherings and now it's just expected that this homemade yummy version of Irish Cream will make an appearance if I'm there. You'll find some of this in my fridge at Thanksgiving, Christmas, New Years and  St.Patrick's Day. It's easy to make and so yummy! 

I get asked a lot of this recipe, so here it is...

Making Merry Irish Cream

1 cup Whipping Cream (or Creamo if you want a lighter option)

1 can Sweetened Condensed Milk

1-2 cup(s) Whisky (I generally do 1 cup, whatever kind you like, I have been happy with Forty Creek, but it tastes amazing with Single Malt Scotch...daddy ladybug wasn't so happy with me!)

1 tsp Coconut Extract (other flavourings like vanilla and peppermint are good)

1Tbsp Chocolate Syrup

Combine all the ingredients in a jug or jar and mix well to incorporate the sweetened condensed milk well. Chill. Enjoy straight, in your coffee, add to eggnog, or over ice with chocolate shavings.

I make a few batches at a time in canning jars (easy to shake to mix) and use the empty whisky bottle to share with others.

Enjoy.

~Adel~

Turkey Rice Soup

Happy Canadian Thanksgiving from the Ladybug house!

Turkey day is over in our house, and there is so much left over! What to do with all that food in the fridge?? I'm slowly gathering a collection of Turkey dishes to use up leftovers, but this is one of those family favourites. 

This is a classic after Turkey day meal, great for a rainy day, whether you're relaxing or busy doing those projects, entertaining casual style, have weekend guests you need to feed after a heavy holiday meal, sharing a home-made meal with someone else, or hanging out with the family.

I've been wanting to share this recipe for years, but I just haven't been able to sit down and write it out or take a picture, but we got it done this year.

Turkey Soup

1 onion, diced

1 cup carrots, diced

1 cup celery, diced

2 cups Shredded Turkey Meat

1 cup leftover gravy if you have it

8 cups Turkey Stock

2 Bay Leaves

1/4 tsp Poultry Seasoning

Salt and Pepper to taste

Chicken Bullion (optional)

2 cups Rice

1 cup frozen peas

Dice onion, carrots and celery and cook in a large soup pot for a few minutes until soft and browned. Add turkey meat, gravy, and stock. Season with bay leaves, poultry seasoning, and salt and pepper to taste, depending on the flavour of your turkey, stock, and gravy, you may need to add chicken bullion or chicken stock/flavouring. Bring to a boil, then simmer for 20-30 minutes. Taste your soup base and adjust seasonings if needed.

30 minutes before serving, add rice and simmer for 20 minutes, then add peas. Add additional stock to adjust to your desired consistency, the rice really makes it thick, so add more stock if needed.

Serve hot with fresh buns or bread for a tasty, comfort meal.

Don't forget to use those old canning jars to share the love it's an easy way to bring joy to others.

with gratitude,

~Adel~

Need More Turkey Recipes?

Turkey Tetrazzini

Sweet Potato Turkey Shepherd's Pie

Turkey Soup Broth

Every time I make a turkey, I get excited about the thought of delicious broth to make soup with, why would I waste all that delicious flavour still in that mangled pile of meat and bones.

So I make broth.

It's pretty simple.

Turkey Soup Broth

In a large slow cooker

1 Turkey carcass (I had to squish mine in there)

2 carrots, whole

2 stalks of celery, whole

1 onion, quartered with skin on

2 bay leaves

4 peeled cloves of garlic

Cover with water and let cook on low for up to 8 hours.

This is actually the second round for these bones, earlier in the morning I boiled this same mixture on the stove in my huge dutch oven for an hour and got the first batch of delicious broth to make Turkey Soup with.

Strain the broth to get rid of bits of bones and meat and store in your favourite containers, I love old canning jars.

Now to make Turkey Soup!

~Adel~