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Carrot Soup Recipe

Carrot Soup Recipe

This carrot soup is ideal for when you feel like eating something creamy, smooth, comforting and full of flavor. The combination of carrots, garlic, onion, spices and cream give this soup a perfect texture and flavor.
This dish brings together flavors, tradition, love and happiness for your family! Prepare it, spoil them and you will see how they will love it. You can serve it with a spoonful of cream, cheese or toasted bread, join us!

 

TOTAL PREPARATION TIME: 30 minutes
SERVINGS: 4-6
COURSE: Lunch/Dinner

INGREDIENTS
  • 3 Tablespoons olive oil
  • 2 Pounds of carrots, peeled and chopped
  • 1 Medium onion, chopped
  • 2 Cloves garlic, crushed
  • 1 Teaspoon dried thyme
  • 4 Cups vegetable or chicken broth
  • 3 Tablespoons butter
  • Salt and freshly ground black pepper to taste

 PREPARATION 

  1. In a large pot over medium heat, add the butter, olive oil and onions; cook for 3 minutes; stir and season with a pinch of salt.
  2. Add garlic, carrots, dried thyme, stir and cook for 30 seconds. Add broth, cover and simmer for 15 minutes more until carrots are very tender. Season with salt and pepper to taste. 
  3. When the carrots are tender, use an immersion blender directly in the pot to blend the soup until smooth. 
  4. Serve the soup in bowls, you can add heavy cream to each bowl, cheese or toasted bread. Enjoy!

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Vegetable Soup Recipe

Vegetable Soup Recipe

Vegetable soup! What a delight to enjoy a comforting vegetable soup! It is very healthy, delicious, easy to prepare and ideal for any time.

WHY VEGETABLE SOUP IS HEALTHY?

Vegetable-based soups are an excellent choice from a nutritional standpoint, as they combine a high density of nutrients from vegetables, including vitamins and minerals, with relatively few calories.

So people who do not consume a lot of vegetables in their daily diet, either because they do not like them or because of their dietary style, will find it very helpful to consume them in this way.

IS VEGETABLE SOUP VEGAN?

Yes, it's a healthy vegan meal, great for cool fall and winter days. This recipe is flexible and perfect as you can use whatever vegetables you have on hand!

WHAT HERBS ARE GOOD FOR VEGETABLE SOUP?

In my opinion, oregano, parsley, cilantro, bay leaf and chives give a delicious flavor and aroma to this type of soup. You can play a little with the combination, in this recipe we recommend a very delicious option.

HOW TO MAKE VEGETABLE SOUP?

Very easy! Here we give you the step by step on how to prepare it. Basically it is the cooking of certain types of vegetables in broth or water and flavored with herbs and spices. Very delicious, join us!

VEGETABLE SOUP RECIPE

TOTAL PREPARATION TIME: 40 minutes
SERVINGS: 6-7 servings 
COURSE: Lunch/Dinner

INGREDIENTS

  • 1 Onion, diced
  • 2 Celery sticks, diced
  • 2 Carrots, peeled and diced
  • 2 Potatoes, diced
  • 1 Can tomatoes, diced
  • 5 Crushed garlic cloves
  • 1 Teaspoon of dried oregano
  • 5 Cups of vegetable broth
  • 2 Bay leaves
  • 1 Cup chopped green beans
  • 1 Zucchini, chopped
  • 1 Can of chickpeas
  • Salt and pepper to taste
  • 4 Tablespoons olive oil
  • 3 Tablespoons chopped fresh cilantro

    PREPARATION

    1. In a large pot over medium heat, add the oil, onion, carrot, celery, potato, salt and pepper, stir and cook for 8-10 minutes.
    2. Add the garlic and cook for about 2 more minutes, then add the canned tomatoes, oregano, broth and bay leaves. Bring to a boil, then reduce heat to a simmer and cook, covered, for 20 minutes.
    3. Stir in the green beans, zucchini and chickpeas, and cover and cook 15 minutes more, until the green beans are tender (check that all vegetables are tender).
    4. Adjust salt and pepper to taste, add the cilantro and serve. Enjoy!

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    Split Pea Soup

    Split Pea Soup

    Split Pea Soup is a very delicious and comforting recipe that you can enjoy at any time of the day and share with your loved ones.

    This recipe summarizes very well the process of making this delicious soup, in just 3 steps you will have it ready. In addition to the deliciousness of split pea soup you can add ingredients that will give you very delicious versions.

    CAN SPLIT PEA SOUP BE VEGETARIAN?
    Yes, using vegetable broth and omitting the ham which is totally optional in this recipe you will have a totally vegetarian and fat free soup.

    WHAT PROTEINS CAN I ADD TO THIS SOUP?
    Diced chicken goes great with this soup, as well as ham.

    WHICH VEGETABLES CAN BE USED?
    You can add potatoes, carrots, onions, celeri, chives, etc. these types of vegetables combine very well and give it a special touch.

    There are other versions where you include creams and cheeses; you can even accompany this delicious soup with croutons.

    SPLIT PEA SOUP RECIPE

    TOTAL PREPARATION TIME: 2-1/2 Hours 
    SERVINGS: 8 servings
    COURSE: Lunch/Dinner

    INGREDIENTS

    • 2 Cups dried green or yellow peas, washed and drained
    • 7 Cups water
    • 2 Cups chicken broth
    • 2 Teaspoons parsley
    • 1 Bay leaf
    • 1/2 Teaspoon thyme
    • 6 Cloves garlic, crushed
    • 4 Celery stalks, diced
    • 2 Carrots, diced
    • 1 Onion, diced
    • Salt and pepper to taste
    • 1 Cup of leftover ham or diced ham (optional)

    PREPARATION

    1. In a large pot, combine the peas, water, broth, parsley and bay leaf. Bring to a boil, reduce heat to low and cook covered for 50 minutes, stirring constantly. (You can leave the peas hydrating in water for a few hours before cooking, this will speed up the cooking process).
    2. Add celery, carrots, onion, garlic, thyme, salt and pepper to taste (Note: if using the ham, add it chopped at this point). Cover and simmer for another 1 hour or until the soup is smooth and thickened; stir constantly.
    3. Discard the bay leaf and serve; you can add chopped fresh parsley for garnish. Enjoy!

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    Potato Leek Soup Recipe

    Potato Leek Soup Recipe

    Potato and leek soup is very delicious, comforting, easy and quick to prepare. You will have a delicious dish with a supreme texture and flavor, with ingredients that we usually have at home.

    What is potato leek soup?

    Potato and leek soup is a mixture of potatoes, leeks, spices and boiled cream; which is then blended to obtain a very smooth and creamy cream.
    You can additionally vary it and add chicken or cheese; even for those who prefer to eat vegan this soup can be prepared without cream (replaced by vegetable broth), just the vegetables and it is very delicious.

    How make potato leek soup?

    It is very easy, just fry the vegetables (leeks, garlic and celery) with olive oil and butter, until they are soft.
    Then add the potatoes with chicken or vegetable broth and cream until they are tender; then blend them and we obtain this creamy and delicious soup.

    The best for you!

    This season your guests will be surprised with this soup and they will love it. Prepare it and add your favorite ingredients, such as bacon, chicken or cheese as in this case, spoil yourself with a delicious soup, join us!

    Potato Leek Soup Recipe

    Total preparation time: 1 Hour 
    Servings: 7

    INGREDIENTS

    • 3 Tablespoons olive oil
    • 4 Tablespoons butter
    • 4 Medium potatoes, peeled and chopped
    • 3 Leeks, thinly sliced
    • 3 Celery stalks chopped
    • 4 Cloves garlic, crushed
    • 4 Cups chicken broth
    • 1 Teaspoon oregano
    • Salt and pepper to taste
    • 1-1/2 Cups heavy cream 
    • Grated mozzarella cheese (optional)
    • Freshly chopped cilantro

    PREPARATION

    1. In a hot pot, add the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring until leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring until fragrant, about 30 seconds.
    2. Stir in chicken broth, oregano, salt and pepper to taste. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, 20 to 25 minutes.
    3. Blend the soup with a blender (Remove the top insert from the lid and cover with a kitchen towel) or with a hand blender. Puree until smooth.
    4. Add to the pot, stir in the cream and cook over medium-low heat, stirring, until the soup thickens slightly, 10 to 15 minutes.
    5. Adjust the salt and pepper in the soup to taste.
    6. Serve your soup, top with cheese and chopped fresh cilantro. Enjoy!

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    Pumpkin and Cheese Soup Recipe

    Pumpkin and Cheese Soup Recipe

    Rich and Tasty, This Easy Pumpkin and Cheese Soup Recipe Will Keep You Warm and Satisfied

    Winter has arrived so here’s how to make a simple pumpkin and cheese soup that guarantees you comfort and tastiness! Follow this simple recipe that will not only warm your hungry belly, but will also make your tastebuds sing and dance with flavour.

    Fun fact: adding apple cubes and sage leaves to the soup would add an extra pop of delicious flavour.

    Pumpkin and Cheese Soup

    Prep time: 15 minutes

    Cook time: 45 minutes

    Total time: 1 hour

    Servings: 8

    INGREDIENTS:

    • 1 whole pumpkin
    • 2 teaspoons unsalted butter (melted)
    • 2 tablespoons water
    • 1 large onion (peeled and chopped)
    • 2 large carrots (peeled and shredded)
    • 2 celery stalks (chopped)
    • 4 ½ cups of vegetable broth
    • 1 garlic clove (peeled and minced)
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground nutmeg
    • ¾ cup plus 2 tablespoons milk
    • 1 ½ cups shredded white cheddar cheese (separate the one cup and the half) 
    • 6 tablespoons dry white wine 
    • ⅓ cup fresh parsley (minced)

    PREPARATION:

    1. Preheat the oven to 350°F. Cut the top off the pumpkin and reserve it. Scoop out and discard the seeds and brush the inside with melted butter. Place the top back and set the pumpkin on a foil-lined baking sheet. Bake for about 45 minutes until tender and easily pierced with a fork. 
    2. Meanwhile, in a soup pot, heat 2 tablespoons of water. Add the onion, carrots and celery and cook for 10 minutes until vegetables soften. Add the broth, garlic, salt, pepper, and nutmeg. Cover and let it simmer for 20 minutes. 
    3. Remove it from the heat and let it cool slightly. Puree the vegetable mixture (plus apple cubes, if desired) in a blender or food processor. Pour back into the soup pot and stir in all the milk. Reheat gently and add 1 cup of cheese and the wine. Heat until the cheese melts while frequently stirring.
    4. Place the hot pumpkin on a serving platter and ladle out the soup. Sprinkle the parsley on top. 
    5. While serving, scoop a little bit of pumpkin into each serving and top it off with the remaining cheese. Garnish with sage leaves, if desired. 

    If you liked this recipe, here’s a few others we guarantee you will love!

    Give us your thoughts and share pictures of the meal you made!

    Is there anything we missed? Are you looking forward to trying this yummy recipe? Leave a comment below giving us your thoughts and which recipes you would like to enjoy next. 

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    Chicken Soup Recipe

    Chicken Soup Recipe

    Chicken soup is a special dish, comforting, easy to prepare and ideal to enjoy at any time. This chicken soup recipe is very delicious, we give you ideas so you can prepare the best one and make your loved ones happy. Join us!


    INGREDIENTS

    • 2 Pounds of chicken breast chopped in 2 cm cubes
    • 4 Tablespoons olive oil
    • 4 Carrots cut in cubes
    • 4 Potatoes, diced
    • 4 Celery stalks, cut into small cubes
    • 1 Large onion, diced small
    • 7 Cloves garlic, crushed
    • 1 Teaspoon of dried oregano
    • 1 Teaspoon freshly chopped rosemary
    • 1 Teaspoon freshly chopped thyme, stems removed
    • Chopped fresh cilantro
    • Water to cover
    • Salt and pepper to taste

    PREPARATION

    1. In a large, hot pot, add the oil, onion, celery and garlic, cook for a few minutes until the onion is translucent.
    2. Add the chicken, oregano, thyme, rosemary, carrots, water to cover, salt and pepper to taste. Cover the pot until it starts to boil and cook for 20 minutes (skim off the foam from time to time).
    3. Add the chopped potato; cook until the chicken and vegetables are tender.
    4. Serve hot and add chopped fresh cilantro and enjoy!

    TIPS AND OPTIONS

    • You can use whole chopped chicken or chicken thighs and your soup will be great, in this case only vary the cooking time that will be longer depending on the size of the prey.
    • Try adding other vegetables such as pumpkin and it will be very good.
    • Add a little lemon juice when serving and it will be very good.

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      Cauliflower And Cheese Cream

      Cauliflower And Cheese Cream

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      Today we want to share with you a delicious cauliflower and cheese cream recipe that you will love, it is very easy to prepare and ideal to surprise everyone. Enjoy!

      INGREDIENTS

      • 8 Crushed garlic cloves
      • 2 Tablespoons butter
      • 2 Tablespoons olive oil
      • 5-6 Cups cauliflower florets
      • 6-7 Cups vegetable broth
      • 1 Teaspoon salt
      • 1/2 Teaspoon pepper
      • 1/4 Cup milk
      • 1/4 Cup heavy cream
      • 1 Cup shredded mozzarella cheese
      • 1/2 Cup grated Parmesan cheese

      PREPARATION

      1. Bring the vegetable stock to a boil in a large pot. Add the cauliflower and cook, covered, for 7-10 minutes or until the cauliflower is tender when pierced.
      2. Use a skimmer to transfer the cauliflower pieces to a large bowl; reserve 1 cup of the cooking broth.
      3. Sauté the crushed garlic with the butter and olive oil in a saucepan over low heat. Cook for 1 to 2 minutes or until the garlic is soft and fragrant, add the milk and heavy cream, bring to a boil. Remove from heat and set aside.
      4. Add that milk mixture to the cauliflower and blend or puree for several minutes until the cream is very smooth, adding broth (from cooking) until you get the desired consistency.
      5. Add the mozzarella cheese, parmesan cheese and season with salt and pepper to taste. Blend well.
      6. Serve hot. If the cream starts to look dry, add a few drops of water, milk or olive oil. Enjoy!

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      Pumpkin Cream Recipe

      Pumpkin Cream Recipe



      Pumpkin cream is easy to prepare, delicious, and very comforting. Ideal for sharing this holiday season! Join us!


      INGREDIENTS

      • 2 Tablespoons of olive oil
      • 5 Cloves of crushed garlic
      • 1 Onion chopped
      • 1 Kilo of pumpkin peeled and cut into pieces
      • 2 Cups vegetable broth
      • 1/4 Cup of milk cream
      • 1/2 Cup milk
      • Salt and pepper to taste

      PREPARATION

      1. In a hot pot add the oil, onion and garlic; sauté until they soften a little.
      2. Add the pumpkin and the broth, cook over medium-high heat stirring from time to time until the pumpkin softens, then add the milk and the cream and let it boil for a few minutes, season with salt and pepper.
      3. Blend with a glass blender or hand blender.
      4. Serve hot and add a little parsley to taste for flavoring and garnish. Enjoy!

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      Vegetarian Stuffed Pepper Soup Recipe

      Vegetarian Stuffed Pepper Soup Recipe

      Fall is here and we have the perfect recipe to warm you up as the weather starts to cool! Vegetarian Stuffed Pepper Soup! This is sure to hit the spot on a cool, crisp Autumn evening. Thanks to our creative partner Julie for sharing this recipe with us and for using our Magnetic Measuring Spoons to get the perfect amount of seasoning!

      This recipe was shared with us by our friend on Instagram @hintsofspices!

                          KITCHEN PRODUCTS USED

                        • Magnetic Measuring Spoons

                        • INGREDIENTS

                          • 64 oz vegetable broth
                          • 14 oz lentils
                          • 3/4 cup uncooked brown rice
                          • 2 green bell peppers, diced
                          • 1 red bell pepper, diced
                          • 1 sweet onion, diced
                          • 1 jalapeño, chopped
                          • 1 tbsp minced garlic
                          • 1 cup diced tomatoes
                          • 4 tbsp tomato paste
                          • 1 tbsp olive oil
                          • 1 tsp Italian seasoning, dry
                          • 1 tsp parsley, dry
                          • 1 tsp black pepper
                          • 1 tbsp paprika
                          • 1 tsp onion powder
                          • 3/4 tsp cumin powder
                          • 1 tbsp salt, or to taste
                          • 1 tbsp red chili powder, or to taste

                              INSTRUCTIONS

                              1. In a large pot, heat up olive oil on medium heat. Add garlic and onions and sauté for 1-2 minutes. Add in chopped bell peppers and jalapeños and sauté for an additional 3-4 minutes.
                              2. Add in chopped tomatoes and all seasonings. Mix well and cook 1-2 minutes, stirring often.
                              3. Add in vegetable broth, lentils, and uncooked brown rice to the pot. Bring to a boil.
                              4. Turn heat down to low heat, cover pot, and allow to cook for 30-40 minutes until rice is fully cooked. You may need to mix a couple of times during this time.
                              5. Serve warm with whatever toppings you desire! I like to add some shredded parmesan cheese and sour cream! Enjoy!
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                                        Abgoosht (Persian Lamb Stew)

                                        Abgoosht (Persian Lamb Stew)

                                        This is a family recipe, one that my husband took delight in breaking all my rules. It was surprisingly good. This recipe is awesome for the immune system, which these days we could bolster. This is basically a one-pot stew. The way it was made in our home, fits right in with all the other recipes for this dish I researched online. Each one is unique.

                                        The recipe is given by Marcia K.

                                        INGREDIENTS

                                        • 1 lb. ground lamb
                                        • 1 small package chicken wings
                                        • 1 can chickpeas
                                        • 1 can white beans
                                        • 1 can green beans
                                        • 2 cans tomato sauce
                                        • 2 cans of tomato paste
                                        Chicken Broth
                                        • 1 ½ cup sliced mushrooms
                                        • 2 red or yellow onions
                                        • 1 full bulb garlic
                                        • 2 or 3 potatoes
                                        • 4 cups raw baby kale leaves
                                        • 2 tbsp. thyme
                                        • 2 tbsp. oregano
                                        • 1 tbsp. ground garlic
                                        • Salt and pepper
                                        • 3 tablespoons turmeric

                                                KITCHEN PRODUCT USED

                                                               

                                                               

                                                                 

                                                Other Products Needed

                                                • Crockpot or large stockpot
                                                • Medium-size mixing bowl 

                                                INSTRUCTIONS

                                                1. First, prep the lamb meatballs.
                                                2. Place the pound of ground lamb into a medium size bowl.
                                                3. Measure and sprinkle over the lamb, thyme, oregano, garlic, and salt and pepper.
                                                4. Mix with your hand to incorporate the herbs into the meat.
                                                5. Take a tablespoon and spoon into the palm of your hand and form the meatballs. Set aside.
                                                6. Rinse the chicken and put aside.
                                                7. Open all the cans of beans, drain, and rinse.
                                                8. Rinse the mushrooms, and baby kale, and lightly pat dry.
                                                9. Peel potatoes, and cut into 1 inch or so pieces.
                                                10. Dice 3 onions.
                                                11. Into the crockpot, pour tomato sauce, paste, press all the garlic into the sauce, add onions, turmeric, mushrooms, beans, green beans, meatballs, chicken, and baby kale.
                                                12. Stir lightly to evenly mix all together.
                                                13. Add 3 tablespoons apple cider vinegar and stir again.
                                                14. Add about 2 cups of chicken stock to make soup.
                                                15. Cover and let slow cook for 4 hours.
                                                16. The broth is bright orange and blends amazingly well.  It is strong and very fun to eat.

                                                Enjoy!

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                                                      Lobster Bisque

                                                      Lobster Bisque

                                                      So this month of May we are celebrating the most important person of our lives, our moms, so to continue on with the recipes to make her happy, here is an easy Lobster treat that would easily blow her away. So treat your mom like a queen by making her this recipe.

                                                      🏷 Course: Soup
                                                      🇫🇷 Cuisine: French
                                                      🔪 Prep Time: 10 minutes
                                                      ⏲ Total Time: 1 hour 
                                                      🍴 Servings: 4 people

                                                      INGREDIENTS

                                                      • 4 tbsp. butter
                                                      • 1 medium onion, finely chopped
                                                      • 2 carrots, peeled and finely chopped
                                                      • 2 stalks celery, finely chopped
                                                      • Kosher salt
                                                      • Freshly ground black pepper
                                                      • 2 cloves garlic, minced
                                                      • 2 tbsp. tomato paste
                                                      • 2 tbsp. all-purpose flour
                                                      • 4 c. seafood or fish stock
                                                      • 1 1/4 c. dry white wine
                                                      • Bay leaf
                                                      • Sprigs fresh thyme
                                                      • 1/2 c. heavy cream
                                                      • 1 lb. cooked lobster meat, chopped
                                                      • Finely chopped chives, for serving

                                                        KITCHEN PRODUCT USED

                                                                         

                                                                     

                                                                       

                                                        INSTRUCTIONS

                                                        1. Heat butter in a pot under medium heat.
                                                        2. Saute onions, carrots and celery until soft.
                                                        3. Season with Salt and Pepper
                                                        4. Stir in garlic and tomato paste
                                                        5. Cook until garlic is fragrant.
                                                        6. Add flour and cook for an additional one minute.
                                                        7. Pour seafood stock and wine then add in leaf and thyme.
                                                        8. Reduce heat and leave to simmer until liquid is reduced. This would take about 30 minutes.
                                                        9. Once the liquid is reduced, remove bay leaf and thyme
                                                        10. Add to a blender and purée until smooth.
                                                        11. Return to pot under medium-low heat and add in heavy cream and lobster meat.
                                                        12. Cook for an additional of 5 minutes
                                                        13. Garnish and serve with a bouquet on the side to show her that she's the queen of the family
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                                                              Super Simple Clear Broth Ginger Chicken Soup

                                                              Super Simple Clear Broth Ginger Chicken Soup

                                                              Tired of your normal Chicken soup? Then here's an answer for you. Introducing the Super Simple Clear Broth Ginger Chicken Soup. Not only is this a welcomed flavor to your everyday chicken soup, but it's also super simple dish that first-timers can cook. Try it for yourself and see how this recipe can elevate your everyday dish.

                                                              🏷 Course: Lunch/Dinner
                                                              🔪 Prep Time: 15 minutes
                                                              🍳 Cook Time: 30 minutes
                                                              ⏲ Total Time: 45 minutes

                                                              INGREDIENTS

                                                              • Large 2 Qt. Saucepan
                                                              • 2 skinless chicken breasts
                                                              • 2 cups chopped kale
                                                              • 1 pack rice noodles
                                                              • 3 tablespoons shaved ginger root
                                                              • 2 cloves garlic
                                                              • 2 tablespoons sesame oil
                                                              • 2-3 tablespoons gluten-free tamari
                                                              • Salt to taste
                                                              • Red pepper sprinkles if desired

                                                              KITCHEN PRODUCT USED

                                                                                                   
                                                                                                          

                                                              INSTRUCTIONS

                                                              1. In your saucepan bring to boil 3 cups water.
                                                              2. Lay your chicken breasts on the Zulay Kitchen Cutting Mat and use the Zulay Kitchen Chef Knife to cube the chicken. Add it to the boiling water after.
                                                              3. Turn down to simmer.
                                                              4. Add the kale, peel and shave the ginger and add to the pot.
                                                              5. Press the garlic with the Zulay Kitchen Garlic Press and add it to the pot.
                                                              6. Let it simmer until the chicken is cooked.
                                                              7. Add the noodles and cook until heated and soft.
                                                              8. Turn the heat off and let the soup rest for 5 minutes.
                                                              9. Add the sesame oil stir the tamari sauce for flavor
                                                              Note: If you don’t have sesame oil or if it’s too strong, substitute it for olive oil and vary it to taste.
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