Pati Jinich - Corn Soup with Queso
Pati recreates a corn soup she first tried in Tlaxiaco, Oaxaca. It's packed with crunchy sweet corn, the broth takes on the flavor of the epazote, there's a little kick from the serrano, and the cubes of queso fresco have a nice firm cheesy bite. Her recipe is available in English and Spanish, see below for links...
English:
Spanish:
The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
Easy Mushroom Soup Recipe
This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.
Full Recipe:
What I Eat in a Day: HEALTHY + SIMPLE Meal Ideas!
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A full day of intuitive eating! Everything I eat in a day and my workout (: Love ya!
RECIPES:
Breakfast (serves 1), 10 minutes:
1 slice of toast
1 heaped tbsp ricotta - you can use greek yogurt or other alternatives (:
1 banana sliced
Maple syrup / honey to serve
Heat a lightly greased pan to medium-high heat. Add the banana halves and cook for a few minutes until it turns golden brown (don’t worry if it gets a bit gooey it’s all good!). Spread the ricotta onto your toast, then add the banana and any additional fruit or toppings and enjoy!
Lunch (serves 2), 12 minutes:
300g orzo pasta
1 handful salad leaves (spinach/parsley/shredded lettuce etc)
2 handfuls of vegetables (I had green beans and sugar snap peas. Alternatives could be kale, tomatoes, carrots, courgette etc.)
Handful of black olives
Handful of grilled peppers (from a jar)
2 cans of cooked tuna
2-3 tbsp Olive oil
2-3 tbsp vinegar
Pinch of salt
Cook the orzo according to the packet. Whilst it’s cooking, chop the vegetables roughly and add to a bowl. Once the orzo is cooked, drain and add to the bowl and add the olive oil, salt and vinegar to taste! Enjoy! Feel free to add anything else you're thinking, you really can’t go wrong here!
Dinner (serves 4), 25-30minutes:
8 Corn tortilla wraps
600g diced chicken breast
Fajita seasoning mix (the brand I used was Santa Maria)
1 pepper (sliced)
1 red onion (sliced)
1/2 cup cheese (grated)
2 avocados (smashed)
1 jar tomato salsa
1 cup sour cream
Handful of tomatoes (chopped)
Handful of coriander (optional)
1 lime (cut into segments)
1 can refried beans
Oil for cooking
Add 1-2tbsp oil to a large saucepan and heat to medium-high temperature. Add the pepper and onion and cook for 5 minutes until soft. Then add the chicken and cook thoroughly until the juices run dry. Meanwhile, assort the cheese, avocado, salsa, sour cream, tomatoes and lime into bowls to make it easy to serve. With 10 minutes left on the chicken, add the fajita seasoning mix to the chicken, mix and let simmer. Meanwhile, heat the refried beans according to the pack. When everything is ready, heat a dry pan to high to heat the tortillas for ~1min. Now you’re ready!! Enjoy!!
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Creamy Ham and Potato Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
▢1 tablespoon oil
▢2 large carrots (peeled and chopped)
▢1 medium onion (diced)
▢2 ribs celery (chopped)
▢1 teaspoon salt
▢1 teaspoon minced garlic
▢1 teaspoon dried parsley
▢½ teaspoon dried thyme
▢¼ teaspoon black pepper
▢4 cups low sodium chicken broth
▢2 pounds russet or gold potatoes (peeled and chopped, 900 grams)
▢2 cups cooked ham (chopped or shredded)
▢1 ham bone
▢¼ cup melted butter
▢3 tablespoons all purpose flour
▢1 ½ cups milk (any kind)
▢1 cup shredded cheddar cheese
▢shredded cheese and green onions for topping as desired
Instructions
In a large soup pot, heat oil over medium high heat. Add carrots, onion, and celery, saute until onions are softened, about 4-5 minutes.
Add salt, garlic, parsley, thyme and pepper and cook 1 minute.
Add chicken broth, ham, ham bone, and potatoes to the pot. Scrape the bottom with a wooden spoon to remove any browned bits from the bottom.
Bring to a simmer over medium high heat, then reduce heat to medium low, cover, and cook until potatoes are tender, about 10 minutes.
Thicken the milk:
Meanwhile, place melted butter in a medium bowl or large glass measuring cup (leave yourself some room at the top as the mixture will bubble up and thicken considerably). Whisk in flour.
Whisk in milk, using a spatula to get the flour from the sides of the cup as necessary.
Microwave in 45-60 second intervals (Start with 60, then reduce as the milk gets thicker and closer to being done), whisking well each time, until milk has thickened considerably. Stand at the microwave and keep an eye on it as the mixture will bubble up.
Finish the soup:
When the potatoes are cooked, remove the ham bone and pull any meat from it to stir back in.
Stir in the thickened milk and cheddar cheese. Top with additional shredded cheese and green onions as desired.
Big Batch Adventist Soup—Vegan & GF
The Seventh Day Adventist community of Loma Linda, California, is one of the five Blue Zones recognized internationally for having the highest number of healthy centenarians in the world. In Dan Buettner’s The Blue Zone Kitchen as well as his newest best selling book, The Blue Zone Challenge, he shares one of his favorite soup recipes from this community, Big Batch Adventist Soup. This nourishing and delicious vegetable soup makes 12 servings which is perfect for a big get together, or for a couple of meals during the week, and some to put into the freezer for later. The only change I made is in leaving out the oil, which I do and all of my cooking.
As always, I love to serve my soups with a healthy whole grain bread. For a gluten-free option see my Buckwheat, Quinoa, Oat, & Chia Gluten Free Bread on my YouTube channel (link and recipe at nansimonsen.com)
PRINTABLE RECIPE: