Author: Chan Owens

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Brussel Sprouts & Carrots

Brussel Sprouts & Carrots
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Brussel Sprouts & Carrots

Add a punch of flavor to your favorite side dishes using our Culinary Concentrates! These sautéd Brussel Sprouts and Carrots are prepared by adding a teaspoon of our Zoup! Good, Really Good Culinary Concentrates to add some seriously tasty flavor to some of our favorite veggies.
Cook Time: 15 minutes
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • ¼ cup water
  • 1 tsp Zoup! Good Really Good® Culinary Concentrates
  • 1 lb brussel sprouts
  • 2 carrots

Instructions

  • Chop brussel sprouts and slice carrots.
  • Add olive oil to pan and heat on medium. Saute the minced garlic for 1 – 2 minutes. Then add your water and Zoup! Good, Really Good® Culinary Concentrates until well combined.
  • Add the brussel sprouts and carrots and saute. If you don’t have enough liquid add more water until the vegetables are soft and completely cooked.
  • Remove, serve and enjoy!

We hope you enjoy your Brussel Sprouts and Carrots cooked with Zoup! Good, Really Good Culinary Concentrate! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Toasted Sunflower Seeds 

Toasted Sunflower Seeds
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Toasted Sunflower Seeds

Looking for a bit of crunch to top your soup with? Try this easy Toasted Sunflower Seeds recipe. Lightly toast with your favorite spices and enjoy!
Cook Time: 5 minutes
Servings: 6

Ingredients

  • ½ cup sunflower seeds
  • ½ tsp olive oil
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • Salt & pepper to taste

Instructions

  • Place the sunflower seeds in a small pan over medium heat. Toast, stirring frequently until seeds are lightly browned and begin to make a popping noise.
  • Turn off heat. Add the oil and spices. Toss to coat.
  • Sprinkle on top of your favorite Zoup! Good, Really Good soups and enjoy!

We hope you enjoy your Toasted Sunflower Seeds! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Asparagus Caprese Salad

Asparagus Caprese Salad
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Asparagus Caprese Salad

Save this side dish for your Easter Sunday celebrations! This Spring Asparagus Caprese Salad comes together in just a few minutes and is extra flavorful when prepared with our Zoup! Good, Really Good Chicken Bone Broth.
Cook Time: 15 minutes
Servings: 12

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp dijon mustard
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 jar of Zoup! Good Really Good® Chicken Bone Broth
  • 10 asparagus spears cut into 1-inch pieces
  • 8 oz cherry tomatoes
  • 8 oz fresh mozzarella cheese
  • 1 tbsp balsamic glaze

Instructions

  • Whisk together the olive oil, balsamic vinegar, dijon mustard, salt & pepper. Set aside.
  • Bring a jar of Zoup! Good, Really Good® Chicken Bone Broth to boil in a pot. Add the asparagus and cook for 2 minutes. Remove the asparagus.
  • Toss the asparagus with tomatoes, mozzarella and drizzle with the dressing. Toss until well coated. Then drizzle with the balsamic glaze.

We hope you enjoy your Asparagus Caprese Salad made with Zoup! Good, Really Good Chicken Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Homemade Croutons

Homemade Croutons
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Homemade Croutons

Looking to take your favorite Zoup! Good, Really Good soup to new heights? These homemade croutons are so tasty. Pop them in the oven while heating up our premium, ready-made soup for a new dinner time favorite!
Click the link in bio for the full recipe!
15 minutes
Servings: 12 servings

Ingredients

  • 3 cups cubed bread
  • 2 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp Italian seasoning
  • ¼ tsp garlic powder
  • ¼ tsp red pepper flakes

Instructions

  • Cut your bread into cubes. Preheat oven to 400 degrees.
  • Place cubes of bread into a parchment lined baking sheet. Toss the bread in the olive oil and spices.
  • Bake for 7 minutes. Flip the bread cubes and then continue to bake for 7 minutes or until golden brown.
  • Top on your favorite Zoup! Good, Really Good soups and enjoy!

We hope you enjoy your Homemade Croutons! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Asparagus and Pea Soup

Asparagus and Pea Soup
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Asparagus and Pea Soup

Move over green juice, we're all about getting our veggies packed into our soup!
If you have some frozen peas stashed in your freezer, this is the recipe for you. Click the link in bio for the full recipe for this Asparagus and Pea Soup!
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 large bundle asparagus
  • 4 cloves garlic minced
  • 1 medium shallot sliced
  • 2 cups frozen peas
  • 1 ½ cups coconut milk
  • 1 ½ cups Zoup! Good Really Good® Veggie Broth
  • ½ medium lemon juiced
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Spread out asparagus on a baking sheet and drizzle with olive oil, salt and pepper. Bake for 15 minutes. Then set aside.
  • Heat a large pot over medium heat. Add 2 tbsp olive oil and saute the garlic and shallot for 2 – 3 minutes.
  • Add peas, coconut milk, Zoup! Good, Really Good® Veggie Broth and season with salt and pepper.
  • Transfer soup to blender and add the asparagus. Blend soup until creamy and return to pot.
  • Taste and adjust with salt and pepper. Remove from heat and add lemon juice.

We hope you enjoy this Asparagus and Pea Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Instant Pot Golden Potatoes 

Instant Pot Golden Potatoes
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Instant Pot Golden Potatoes

Looking for an easy side dish to add to your holiday dinner table? These easy, Instant pot golden potatoes are ready in 30 minutes cooked in our Zoup! Good, Really Good Chicken Bone Broth!
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 lb baby gold potatoes
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 cup Zoup! Good Really Good® Chicken Bone Broth
  • 1 tbsp olive oil
  • ½ tbsp butter
  • ½ tsp salt

Instructions

  • Wash potatoes and pierce each potato with sharp knife.
  • Place the rosemary, thyme, Zoup! Good, Really Good® Chicken Bone Broth, olive oil, butter and salt in Instagram Pot. Add the potatoes and stir until well-coated.
  • Pressure cook at High Pressure for 15 minutes. Then, quick release.
  • Open the lid and turn the Instant Pot to Saute function. Continue to cook until no remaining liquid is left.
  • Serve and enjoy!

We hope you enjoy your Instant Pot Golden Potatoes cooked with Zoup! Good, Really Good Chicken Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup
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Pumpkin and Sweet Potato Soup

This Pumpkin and Sweet Potato Soup tastes more comforting by the spoonful! Made with our Zoup! Good, Really Good Veggie Broth, it's packed with flavor.
Cook Time: 2 hours
Servings: 6

Ingredients

  • 4 sweet potatoes
  • ½ onion chopped
  • ½ tsp minced ginger
  • ½ tsp minced garlic
  • 15 oz can pumpkin puree
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • 15 oz can coconut milk
  • ½ tsp soy sauce
  • 1 lime
  • Olive oil to garnish
  • Fresh basil to garnish
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper. Place sweet potatoes on pan and poke with fork. Bake in oven for 1 ½ hours or until tender. Let cool and then discard the peel.
  • In a large pot, combine the sweet potatoes, onions, ginger and garlic. Saute for 5 minutes.
  • Add the pumpkin, Zoup! Good, Really Good® Veggie Broth, coconut milk, and soy sauce.
  • Use either an immersion blender or transfer to a high-speed blender to blend your ingredients until smooth. Before serving, squeeze some lemon juice on top, drizzle of olive oil and garnish with basil.

We hope you enjoy this Pumpkin and Sweet Potato Soup made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Honey Glazed Carrots

Honey Glazed Carrots
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Honey Glazed Carrots

Need an easy, last-minute Thanksgiving side dish! Try these honey-glazed carrots using our Zoup! Good, Really Good Bone Broth in the glaze.
Cook Time: 45 minutes
Servings: 6

Ingredients

  • 2 lbs whole carrots
  • 2 tbsp butter
  • ¼ cup brown sugar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 2 tbsp Zoup! Good Really Good® Chicken Bone Broth
  • 1 tsp minced garlic
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  • Peel, trim and slice carrots (if they are large).
  • Melt butter and then mix with brown sugar, honey, olive oil, Zoup! Good, Really Good® Chicken Bone Broth and garlic.
  • Lay the carrots on the baking sheet and using a pastry brush, coat the carrots with your glaze.
  • Bake for 25 – 35 minutes. Half way through flip. Cook until carrots are tender.
  • Remove the carrots and season with salt and pepper. Enjoy!

We hope you enjoy your Honey Glazed Carrots cooked with Zoup! Good, Really Good Chicken Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Vegan Tomato Soup with Gnocchi 

Vegan Tomato Soup with Gnocchi
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Vegan Tomato Soup with Gnocchi

This Vegan Tomato Soup with Gnocchi is the ultimate comfort food. Make a large batch to enjoy for dinner and enjoy leftovers for lunch the next day!
Cook Time: 30 minutes
Servings: 8

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 6 cloves garlic minced
  • 1 tsp Italian seasoning
  • 3 tbsp vegan pesto
  • 2 28 oz cans crushed tomatoes
  • 2 cups Zoup! Good Really Good® Veggie Broth
  • 24 oz frozen vegan gnocchi
  • 1 13.5 oz can coconut milk
  • Salt and pepper to taste

Instructions

  • In a large pot, heat olive oil over medium heat.
  • Saute the onion and cook until translucent, about five minutes. Add the garlic and Italian seasoning and cook for another minute.
  • Stir in the pesto, tomatoes, and Zoup! Good, Really Good® Veggie Broth. Turn heat to high and bring to a simmer.
  • Lower heat and continue to simmer for 10 munutes. Using an immersion blender, blend until smooth.
  • Add the gnocchi and coconut milk. Turn heat up to medium and simmer for 5 – 7 minutes or until gnocchi is cooked throughout.
  • Season to taste with salt and pepper. Garnish with fresh basil and enjoy!

We hope you enjoy this Vegan Tomato Soup with Gnocchi made with Zoup! Good, Really Good Veggie Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Instant Pot Rice and Mushroom Soup

Instant Pot Rice and Mushroom Soup
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Instant Pot Rice and Mushroom Soup

We love any recipe that is not only delicious, but saves us time during our busy weeknights. This Instant Pot Rice and Mushroom Soup is a favorite and made with our Zoup! Good, Really Good Beef Bone Broth for added flavor.
Cook Time: 1 hour
Servings: 4

Ingredients

  • 2 tbsp butter
  • 1 onion chopped
  • 3 carrots chopped
  • 3 celery stalks chopped
  • 8 oz mushrooms sliced
  • 6 cups Zoup! Good Really Good® Beef Bone Broth
  • 5 cloves garlic minced
  • 1 tsp Italian seasoning
  • 2 tbsp lemon juice
  • ½ tsp pepper
  • 1 cup rice
  • 2 cups small potatoes diced
  • 2 cups spinach
  • 2 tbsp flour
  • 4 tbsp water
  • ⅔ cup heavy cream
  • ½ cup Parmesan cheese shredded
  • Salt and pepper to taste

Instructions

  • Turn the Instant Pot on to “Saute.” Add the butter and then saute the onions until softened. Add the carrots, celery and mushrooms. Stir for another minute and turn Instant Pot off.
  • Add the Zoup! Good, Really Good® Beef Bone Broth, garlic, Italian seasoning, lemon juice, pepper, rice and potatoes to the Instant Pot.
  • Add the lid to the Instant Pot and seal closed. Select “Pressure Cook” and set timer to 30 minutes on “High” pressure.
  • Once the timer goes off, let the pressure release naturally for 10 minutes. But then use the quick release method to let the remaining pressure out. Then you can remove the lid.
  • Combine flour and water in a bowl and whisk until smooth, set aside.
  • Add the spinach to the Instant pot. Stir the flour and water mixture into the soup. Then add the cream and Parmesan cheese. Stir until soup is thickened and well incorporated.
  • Taste and season with salt and pepper to taste. Serve immediately and enjoy!

We hope you enjoy your Instant Pot Rice and Mushroom Soup made with Zoup! Good, Really Good Beef Bone Broth! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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Crispy Chickpeas

Crispy Chickpeas
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Crispy Chickpeas

Looking for a gluten-free swap for croutons? Try these easy, crunchy chickpeas to top your favorite Zoup! Good, Really Good soup with.
Cook Time: 30 minutes
Servings: 2

Ingredients

  • 1 15 oz can of chickpeas
  • 3 tbsp olive oil
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Drain and rinse chickpeas on a towel and gently rub until dry.
  • Line a baking sheet with parchment paper and add the chickpeas to the baking sheet. Evenly coat the chickpeas with olive oil, garlic powder, salt and pepper.
  • Bake for 25 minutes or until desired cripsiness. Use them to top on your favorite Zoup! Good, Really Good® Soup.

We hope you enjoy your Crispy Chickpeas! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

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One-Pot Pumpkin Pasta

One-Pot Pumpkin Pasta
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One-Pot Pumpkin Pasta

Celebrating the beginning of October with this easy, one-pot Pumpkin Pasta. All your favorite fall flavors in an easy 30-minute recipe. 🎃
Total Time: 30 minutes
Servings: 6

Ingredients

  • 16 ounces pasta
  • 2 tbsp butter
  • 1 can 15 oz of pumpkin puree
  • 4 leaves sage chopped
  • 1 cup milk
  • 1 tsp Zoup! Good Really Good® Veggie Concentrate
  • ⅓ cup shredded Parmesan cheese
  • Salt & pepper to taste

Instructions

  • Prepare pasta according to box. Strain water and return pasta to pot.
  • On low heat, add the butter, pumpkin, and sage. Stir until well coated.
  • Add the milk and Zoup! Good, Really Good® Veggie Concentrate. Continue to stir until it becomes a creamy consistency.
  • Remove from heat and stir in the parmesan cheese until melted. Add salt and pepper to taste. Garnish with more sage, serve and enjoy!

We hope you enjoy your One-Pot Pumpkin Pasta cooked with Zoup! Good, Really Good Savory No-Chicken Vegan Broth Concentrate! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.