I think we can all agree that winter may sometimes feel like it will never end, but it gets to a point where you know the seasons of spring, summer, and swimsuits are just right around the corner. I hate compromising or even considering giving up comfort food when my bones are still chilled, yet I know I need to pull it together in the body department. Tres and I are headed to Miami next week for the SOBE Wine and Food Festival and I'd hate to feel not-so-fabulous when I get in my 'kini. In the cases of quick diets and fasting, I always turn to soup! Watch my 5 Tips on how to make the most perfect healthy soup!
- 1 tbsp olive oil
- 1 large onion - diced
- 3 large celery sticks - diced
- 2 carrots - diced
- Kosher salt
- 3 garlic cloves - minced
- 1 tsp red pepper flakes
- 1 tbsp rainbow peppercorns - roughly grinded using a spice grinder or mortar and pestle
- 1 tsp Rosemary - minced
- 1 bay leaf
- 8 cups chicken stock
- Zest 2 lemons
- Juice 4 lemons
- 1 large Parmesan rind
- 4 cups spinach or kale
- 1/4 oz whole wheat spaghetti - torn into pieces (optional)
- Meat from the breast of a rotisserie chicken - shredded
- Parsley (optional), for serving
- Tomatoes (optional), for serving
- Freshly grated Parmesan (optional), for serving
- Extra Virgin Olive oil (optional), for serving
1. Heat olive oil in a soup pot over medium heat and add the onions, celery, carrots, and about 1 tsp of kosher salt. Cook until veggies are translucent. Add the garlic, red pepper flakes, grinded peppercorns, rosemary, and bay leaf. Sauté for 1-2 minutes until toasty and fragrant.
2. Add the chicken stock, lemon zest, lemon juice, Parmesan rind, spinach, and spaghetti (if using) and bring to a boil for 5 minutes. Simmer and add the shredded chicken. Let simmer for at least 30 minutes but up to several hours. The longer it simmers, the better the flavor.
3. Serve in bowls and top with parsley, tomatoes, fresh Parmesan, and olive oil.
CHEERS TO HAPPY EATING!!!