So Cal Soup Gal

So Cal Soup Gal Healthy homemade soups delivered fresh daily. Menus and pricing coming soon.

I know it’s not typical super bowl food....but who wouldn’t want a yummy “super bowl” full of corn chowder today?!!! 🙋🏼‍...
02/08/2021

I know it’s not typical super bowl food....but who wouldn’t want a yummy “super bowl” full of corn chowder today?!!! 🙋🏼‍♀️

mushroom, spinach and corn enchiladas tonight! Oh, and let’s not forget the side of Spanish “rice”!
12/19/2020

mushroom, spinach and corn enchiladas tonight! Oh, and let’s not forget the side of Spanish “rice”!

recipe:Ingredients:2 Tbs butter2 Tbs flour 2 cups of vegetable or chicken stock1/2 cup of low-fat milk (almond or soy ...
12/17/2020

recipe:

Ingredients:
2 Tbs butter
2 Tbs flour
2 cups of vegetable or chicken stock
1/2 cup of low-fat milk (almond or soy milk work too)
1 medium russet potato - peeled and diced
2 medium carrots diced
1 small onion chopped
1 cup of frozen peas
1 cup of frozen corn
2 rotisserie chicken breasts chopped into small pieces (omit chicken if you want to keep it vegetarian)
1 tsp salt
2 tsp black pepper
1 cube of chicken bouillon (vegetable bouillon if vegetarian)

Directions:

Preheat oven to 375 degrees
In a large sauté pan, melt butter. Add onions and cook about 1-2 mins until they are translucent. Sprinkle in flour and cook about 1 min stirring constantly. Slowly add in milk and whisk until smooth. Slowly add in 1 cup of stock.
Add the carrots and potato and cook on medium heat until the mixture thickens. Add the corn, peas, bouillon, salt and pepper. Continue cooking about 2-3 mins more. Slowly add the final cup of stock. You want the mixture to be somewhat soupy, as to not dry out while baking in the oven.
I used a store bought pie crust for this recipe, and it worked perfectly!
Take one layer of the crust and place on the bottom of a round pie tin or baking dish. Press it around so it conforms to the pan. Pour in the pie mixture. You want to mound it slightly.
Next, place the top layer of the crust over the top. Fold in the overlapping crust and pinch it to the side of the baking dish. (This part does not need to be perfect...I like a rustic pot pie look)
Cut 4-5 slits on the top of the pie to vent while baking.
Lastly, brush a beaten egg on the top of the crust for a wonderful flaky glisten!
Bake for 40 mins.
(Check the pie after about 25 mins. If the edges are browning too fast, cover with pieces of aluminum foil for remaining time)
***you can also make single serving mini pies. Follow the same instruction, but instead of a full size baking dish, use small pie tin****

I think it’s a kind of night!Recipe will be in my next post!
12/16/2020

I think it’s a kind of night!
Recipe will be in my next post!

Thai coconut poached halibut and shrimp! Warning - your house will smell ridiculously AMAZING while this soup is cookin...
12/12/2020

Thai coconut poached halibut and shrimp! Warning - your house will smell ridiculously AMAZING while this soup is cooking!!!! 🤤😛

Recipe:
1 Tbs coconut oil
2 cans of lite coconut milk
1 cup of Miso ginger broth from Trader Joe’s (vegetable broth is fine if you can’t find the miso broth)
1 Tbs grated fresh ginger
1 Tbs minced garlic (seems like a lot, but it’s perfect)
1/2 diced sweet yellow onion
1 Tsp fresh grated lemongrass (optional, but it adds great flavor)
2 Tbs coconut sugar (brown sugar works too)
1 Tbs coconut aminos or soy sauce
1 Tsp fish sauce
1 Tsp Apple cider vinegar
Zest of 1 lime
Juice of 1 lime
Pinch of salt
1 finely diced jalapeño (I left the seeds in because we like the heat, but it’s optional)
1 Tbs minced Thai basil (if you can’t find Thai basil, just leave it out)
2 Halibut filets - Or any flaky white fish like cod or Chilean sea bass would work great too!
1/2 pound of Shrimp - shelled and de veined. (I use the frozen Argentinian shrimp from Trader Joe’s...it’s amazing!!!)
2 cups of fresh spinach
Directions:
Heat coconut oil in a stock pot
Add onion, ginger and garlic and cook stirring frequently for about 2 mins.
Add lemongrass, coconut milk, broth and jalapeño and bring to a simmer for another 2 mins.
Stir in sugar, coconut aminos, vinegar, fish sauce, lime zest and basil. Simmer for another couple of minutes.
Add salt to taste
Add fish and cook for about 3 minutes.
Add shrimp and lime juice. Cook until the shrimp are done. About another 3-5 minutes. The shrimp should be pink and slightly curled and the fish should be opaque and should be easy to flake apart with a fork.
Turn off the heat and stir in the spinach. Put the lid on until the spinach is wilted.
Serve as is, or over rice!

Waiting for my to boil is like waiting for paint to dry! This is the start of my poached This Thai inspired dish ...
12/12/2020

Waiting for my to boil is like waiting for paint to dry! This is the start of my poached This Thai inspired dish has fresh and more pics and the full recipe to come!!

When isn’t it a good day for ?
12/07/2020

When isn’t it a good day for ?

and are exactly what I needed tonight to lift my pandemic induced depressed mood. Who else uses to make them feel ...
12/07/2020

and are exactly what I needed tonight to lift my pandemic induced depressed mood. Who else uses to make them feel better?

is coming along nicely! It’s almost ready for the cheese!
12/07/2020

is coming along nicely! It’s almost ready for the cheese!

Ramen just might have to go on the menu this week!! “I hate Ramen”, said no one ever!!! 🍲
12/06/2020

Ramen just might have to go on the menu this week!! “I hate Ramen”, said no one ever!!! 🍲

Fresh tomato and basil bisque!!!
12/06/2020

Fresh tomato and basil bisque!!!

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