Soups Soul for the R EC I P E S BY E X EC U T I V E C H E F K E N N Y WO O D S
Braised Chicken and Vegetables in Turmeric Broth COOKING TIME: 2 HOURS, 30 MINUTES Mince the garlic, ginger, and turmeric in a food processor. 4 tbs garlic, minced 4 tbs ginger, minced 3 tbs fresh turmeric, minced 3 tbs extra virgin olive oil 1 cup celery, finely diced 3 cups white onion, finely diced 3 cups carrot, finely diced 3 cups parsnips, finely diced 1 jalapeño, halved 1 tbs cumin 1 tbs paprika 1/4 cup dried shiitake mushrooms 4 cups coconut milk 1 tbs lime juice 8 cups vegetable stock 3 chicken thighs sea salt and pepper to taste In a large saucepan over medium heat, combine the olive oil and the garlic-ginger-turmeric mixture, and sweat til soft. Add celery, onion, carrot, parsnip, and jalapeño. Sauté to blend flavors. Add cumin, paprika, dried mushrooms, coconut milk, lime juice, and vegetable stock. Bring soup to a simmer, add chicken, and braise on low heat for two hours. STEP 4 Remove the dried mushrooms and jalapeño, season with salt and pepper, and serve. SERVES 2-4
Tortilla Soup with Quinoa and Chickpeas COOKING TIME: 25 MINUTES 3 tbs olive oil 1 red onion, finely diced 3 cloves garlic, shaved 1 tbs cumin 1 tbs smoked paprika 1 tbs fresh oregano, chopped 1 cup fresh cilantro, chopped 12 cups vegetable broth 1 cup red quinoa 2 oz chickpeas, fresh or canned 1 poblano pepper, roasted and finely diced 1 dried chili California, reconstituted, blended, and strained, then pureed 3 tomatoes, finely diced 1 avocado, sliced for garnish garnish grated Oaxacan cheese, lime wedges, and tortilla chips salt and black pepper, to taste Heat the oil in a large pot over medium-high heat. Add the onion, garlic, cumin, smoked paprika, oregano, cilantro, and 1/2 teaspoon each of salt and pepper. Cook, stirring, until soft, 4 to 6 minutes. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, pepper, pureed chili California, and tomatoes. Cook for another 5 minutes. Pour the finished soup over your favorite tortilla chips, and top with Oaxacan cheese, lime wedges, and avocado. Season with sea salt and black pepper to taste.
Chicken Soup with Barley COOKING TIME: 25 MINUTES 1 tbs olive oil 4 bone-in, skin-on chicken thighs sea salt and black pepper, to taste 2 carrots, diced medium-sized 2 celery stalks, sliced medium-sized 1 fennel bulb, diced finely 1 leek, white part only, sliced thin 1 pinch chili flake 1 fresh bay leaf 10 cups chicken stock 1/2 cup pearl barley 1 pinch nutritional yeast flake 1 tsp finely grated lemon zest 1/2 cup fresh flat-leaf parsley, chopped 1 tbs fresh thyme, chopped garnish shaved parmesan Heat the oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Cook the chicken, skin-side down, until the skin is golden brown, 7 to 8 minutes. Set aside the chicken for later in recipe. In the same pot, add the carrots, celery, fennel, leek, chili flake, and bay leaf. Season with salt and pepper, occasionally stirring, until the vegetables are tender, about 4 to 6 minutes. Add the stock, barley, and chicken and bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the barley is tender, about 30 minutes. Once the chicken is fully cooked, remove it from the pot. Let it cool for 5 minutes, then remove all bones. Break up the meat with your hands and return it to the pot. Add the nutritional yeast, lemon zest, parsley, and thyme to the soup, and adjust seasoning as necessary. STEP 4 Serve the soup topped with shaved parmesan.
Creamy Celery Root with Candied Walnuts COOKING TIME: 30 MINUTES 1/2 cup toasted walnuts, finely chopped 1 tbs organic coconut oil 1 tbs organic brown sugar 1/2 tsp cayenne pepper 1 tbs olive oil 1 leek, white part only, sliced 8 cups vegetable broth 3 lb celery root, peeled and cut into 1-inch pieces 2 apples, peeled, seeds removed, and chopped 3/4 cup coconut cream 1 pomegranate Heat the oven to 350 F. Toss the walnuts, coconut oil, brown sugar, cayenne, and a pinch of salt on a rimmed baking sheet. Roast, tossing once, until golden and glazed, about 8 minutes. Set aside. Meanwhile, heat the olive oil in a large pot over medium heat. Add the leeks, salt, and black pepper. Cook, stirring occasionally, until the leeks are tender, about 6 minutes. Add the broth, celery root, and apples, cover, and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 12 to 14 minutes. Puree the soup, in batches if necessary, until smooth. Return to the pot and stir in the coconut cream. STEP 4 Serve the soup topped with the spiced walnuts and fresh pomegranate seeds. Season with sea salt and black pepper to taste.
Mushroom and Soba Noodle Soup COOKING TIME: 25 MINUTES 11/2 oz dried porcini mushrooms 1 2-inch piece of Parmesan rind 12 cups water for broth 3 tbs tamari 2 tbs olive oil 2 leeks, sliced 1 tbs garlic, chopped 2 tbs ginger, chopped 1 star anise 1 zest of orange 13 oz mixed mushrooms (such as cremini, shiitake, and oyster), quartered 8 oz soba noodles, cooked in advance 2 tbs fresh chives, chopped sesame oil (optional) sea salt, white pepper, and black pepper, to taste Combine the porcini mushrooms, Parmesan rind, and water in a large pot and bring to a boil. Reduce heat and simmer for 15 minutes. Strain, discarding parmesan rind and dried mushrooms, reserving the liquid. Stir the tamari into the liquid and set aside. Heat the olive oil in a large pot over mediumhigh heat. Add the leeks, garlic, ginger, star anise, orange zest, salt, and white pepper. Cook, stirring occasionally, until tender, about 6 minutes. Add the mixed mushrooms and cook, stirring occasionally, until the mushrooms are tender and starting to brown. Add the reserved broth, cover, and bring to a simmer. Add the cooked soba noodles and continue to cook until heated through. Season lightly with sea salt and white pepper to taste. Serve the soup topped with the chives and several drops of sesame oil.
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