Tag: Zoup broth

Posted on by

Avocado Gazpacho

Avocado Gazpacho
Print Recipe

Avocado Gazpacho

Hey Avocado Lovers, we’ve got the meal for you! This Avocado Gazpacho comes together in 10 minutes with just 4 simple ingredients. Blend it up and serve chilled to keep cool this summer.
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 5 avocados
  • ½ tsp salt
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • Hot sauce to taste
  • Cilantro and cotija cheese for garnish

Instructions

  • Add avocados, salt and Zoup! Good, Really Good® Veggie Broth to a blender. Blend on high until smooth. Add in hot sauce to taste and combine.
  • Serve immediately or let chill in fridge for 10 minutes. Top with garnishes and enjoy!

We hope you enjoy this Avocado Gazpacho 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.

Posted on by

Chilaquiles Verdes

Zoup Chilaquiles
Print Recipe

Chilaquiles Verdes

One of our favorite go-to breakfasts: chilaquiles! Something about tortilla chips coated with a flavorful salsa boosted with our Culinary Concentrates take this egg dish to new heights.
Prep Time: 15 minutes
Servings: 2

Ingredients

  • 2 tbsp olive oil
  • ½ onion diced
  • 2 tsp minced garlic
  • 16 oz salsa verde
  • 1 ½ cups waer
  • 1 ½ tsp Zoup! Good Really Good® Culinary Concentrate
  • 1 bag tortilla chips
  • 4 eggs
  • ¼ cup queso fresco
  • 1 avocado
  • ¼ cup chopped cilantro
  • ¼ red onion for garnish

Instructions

  • In a large skillet, heat 1 tbsp olive oil over medium. Add the onion and cook until translucent. Add garlic and stir for 1 minute.
  • Add the salsa, water and Zoup! Good, Really Good® Culinary Concentrate. Bring to a simmer until salsa thickens. Remove from heat.
  • Add the tortilla chips and gently stir until well coated. Transfer to a plate.
  • Heat the rest of the olive oil and fry the eggs.
  • Top the chilaquiles with eggs, cheese, avocado, onions and cilantro.

We hope you enjoy your Chilaquiles Verdes 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.

Posted on by

Pasta Salad

Pasta Salad
Print Recipe

Pasta Salad

Add some extra flavor to your Pasta Salad with our Zoup! Good, Really Good Culinary Concentrates! Our tip? Cook your noodles in our broth for some added flavor.
Cook Time: 30 minutes
Servings: 8

Ingredients

  • 1 16 oz box of Rotini pasta
  • 4 quarts of water
  • 5 tbsp Zoup! Good Really Good® Culinary Concentrate
  • 1 bell pepper diced
  • 1 cup chopped celery approximately 2 – 3 stalks
  • 1 cup of diced salami
  • 6 oz crumbled feta cheese
  • ½ cup of Italian dressing

Instructions

  • In a large pot, bring water to boil. Stir in the Zoup! Good, Really Good® Culinary Concentrate until dissolved. Then add your pasta and cook according to package.
  • Once pasta is cooked, drain pasta and set aside to cool.
  • While your pasta is cooling, prep your vegetables. Stir vegetables, salami and feta cheese into pasta. Then toss with Italian dressing. Taste and add more dressing if desired.
  • Let cool completely in fridge. Serve and enjoy!

We hope you enjoy your Pasta Salad 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.

Posted on by

Gazpacho

Gazpacho
Print Recipe

Gazpacho

Summer is here and we are in a CHILL mood! Beat the summer heat with this cool take on a classic gazpacho using our Zoup! Good, Really Good Culinary Concentrate.
Cook Time: 30 minutes
Servings: 3

Ingredients

  • 2 lb tomatoes
  • 2 cucumbers peeled
  • ½ red bell pepper
  • 1 clove garlic
  • 2 tbsp red wine vinegar
  • ½ cup hot water
  • ½ tsp Zoup! Good Really Good® Culinary Concentrate
  • ⅓ cup olive oil
  • Salt and pepper to taste

Instructions

  • Mix together ½ cup of water and ½ tsp Zoup! Good, Really Good® Culinary Concentrate unti dissolved. Set aside.
  • Combine tomatoes, cucumber, bell pepper, garlic, vinegar, and Zoup! Good, Really Good® Culinary Concentrate broth in a blender. Blend until smooth.
  • Add the olive oil and blend to combine.
  • Taste and season with salt and pepper to taste.
  • Cover and refrigerate until chilled.

We hope you enjoy your Gazpacho 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.

Posted on by

Green Bean Mushroom Casserole

Green bean casserole
Print Recipe

Green Bean Mushroom Casserole

A modern twist on a classic dish! Try our version of Green Bean Mushroom Casserole made with premium Zoup! Good Really Good® Portabella Mushroom Bisque.
Cook Time: 20 minutes
Servings: 6

Ingredients

  • 2 cans green beans drained
  • 1 cup Zoup! Good Really Good® Portabella Mushroom Bisque
  • 1 cup shredded Cheddar cheese
  • 1 cup fried onions

Instructions

  • Preheat oven to 350 degrees.
  • Mix green beans and Zoup! Good, Really Good® Portabella Mushroom Bisque in a large bowl and stir until combined. Microwave for 3 minutes.
  • Stir in ½ cup Cheddar cheese into the mixture. Microwave for another 2 minutes.
  • Transfer to a casserole dish. Sprinkle the rest of the cheese and fried onions over the top.
  • Bake for 10 minutes or until cheese is melted and onions are turning golden brown.

We hope you enjoy your Green Bean Mushroom Casserole cooked with Zoup! Good, Really Good Portabella Mushroom Bisque! Be sure to check out our social pages to stay up to date with all things Zoup! Good, Really Good.

Posted on by

Asparagus and Pea Soup

Asparagus and Pea Soup
Print Recipe

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.

Posted on by

Pumpkin and Sweet Potato Soup

Pumpkin and Sweet Potato Soup
Print Recipe

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.

Posted on by

Honey Glazed Carrots

Honey Glazed Carrots
Print Recipe

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.

Posted on by

Vegan Tomato Soup with Gnocchi 

Vegan Tomato Soup with Gnocchi
Print Recipe

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.

Posted on by

Instant Pot Rice and Mushroom Soup

Instant Pot Rice and Mushroom Soup
Print Recipe

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.

Posted on by

Crispy Chickpeas

Crispy Chickpeas
Print Recipe

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.

Posted on by

One-Pot Pumpkin Pasta

One-Pot Pumpkin Pasta
Print Recipe

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.