Tag: veggie broth

Posted on by

Spinach Artichoke Dip

Spinach Artichoke Dip
Print Recipe

Spinach Artichoke Dip

Looking to bring the tastiest appetizer to your next party? This Spinach Artichoke Dip is a crowd-pleaser! Made with our Culinary Concentrates, it packs a boost of flavor you won’t be able to stop dipping into.
Cook Time: 35 minutes
Servings: 10

Ingredients

  • 2 tsp olive oil
  • ½ cup onion chopped
  • 2 tsp garlic minced
  • 6 oz cream cheese
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 tsp Zoup! Good Really Good® Culinary Concentrate
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 10 oz chopped frozen spinach thawed
  • 1 14 oz can artichoke hearts
  • 1 cup Mozzarella cheese
  • ½ cup Parmesan cheese

Instructions

  • Preheat oven to 350 degrees.
  • Heat olive oil over medium heat and saute onions until translucent. Mix in the garlic and saute for 1 minute. Set aside.
  • Mix cream cheese, sour cream, mayonnaise, half the mozzarella cheese, parmesan, Zoup! Good, Really Good® Culinary Concentrate, chili powder, salt and pepper.
  • Stir in the spinach, artichokes, and sauteed onion until combined.
  • Spread the mixture in a 9×13 baking dish. Top with remaining cheese and bake for 15 – 20 minutes.

We hope you enjoy your Spinach Artichoke Dip 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

Cilantro Lime Pasta Salad

Cilantro Lime Pasta Salad
Print Recipe

Cilantro Lime Pasta Salad

Sun ripened tomatoes, avocado and corn come together into this delicious summer pasta salad. ????️ ☀️ The secret ingredient? Prepping your pasta in Veggie Broth instead of water.
Cook Time: 30 minutes
Servings: 6

Ingredients

  • 2 jars of Zoup! Good Really Good® Veggie Broth
  • 16 oz pasta
  • 1 ½ cups corn
  • 1 ½ cup cherry tomatoes
  • ½ of a red onion
  • 2 tbsp cilantro
  • 1 – 2 avocados diced
  • ½ cup plain Greek yogurt
  • ⅛ cup lime juice
  • ¼ cup cilantro
  • 1 garlic clove
  • ½ tsp salt

Instructions

  • In a large pot, bring the Zoup! Good, Really Good® Veggie Broth to a boil. Then add the pasta and prepare according to pasta box.
  • While the pasta is cooking, chop your corn, cherry tomatoes, red onion, avocado and 2 tbsp cilantro and add to a bowl.
  • Let the pasta cool and set aside.
  • In a blender, blend together the Greek yogurt, lime juice, ¼ cup cilantro, 1 garlic clove and salt.
  • Toss the pasta in with your veggies and dress with your Greek yogurt dressing. Serve and enjoy!

We hope you enjoy this Cilantro Lime Pasta Salad 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

Veggie Packed Frittata

Print Recipe

Veggie Packed Frittata

This dairy-free frittata is a great way to add more fresh veggies into your breakfast! The secret ingredient? Zoup! Good, Really Good Veggie Broth!
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 7 eggs
  • ⅓ cup Zoup! Good Really Good® Veggie Broth
  • 1 tbsp olive oil
  • ½ cup red onion chopped
  • 1 zucchini chopped
  • 1 cup cherry tomatoes halved
  • 1 cup raw spinach
  • ½ tsp salt
  • ½ tsp pepper

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the eggs and Zoup! Good, Really Good® Veggie Broth until combined. Set aside.
  • Heat olive oil over medium heat in a cast iron skillet. Saute the onion and cook until tender.
  • Add the zucchini and cook for another 2 minutes. Add the tomatoes and spinach. Cook for another 2 minutes or until spinach starts to wilt. Season with salt and pepper.
  • Pour the egg mixture over the veggies. Place skillet in oven and cook for 20 – 25 minutes or until the eggs are set.

We hope you enjoy this Veggie Packed Frittata 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

Baked Broccoli and Feta Soup

Baked Broccoli and Feta Soup
Print Recipe

Baked Broccoli and Feta Soup

This baked feta and broccoli soup is our favorite way to eat our greens! Just roast your favorite veggies, blend with our Zoup! Good, Really Good Veggie Broth and sip some serious flavor.
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 8 oz block of feta cheese
  • 4 cups of broccoli
  • 1 lb potatoes peeled and chopped
  • 1 onion chopped
  • 4 – 5 sprigs of fresh thyme
  • 1 garlic bulb
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup of olive oil
  • 4 cups of Zoup! Good Really Good® Veggie Broth

Instructions

  • Preheat oven to 400 degrees fahrenheit.
  • Place thee feta, broccoli, potatoes, onion, and thyme on a baking sheet. Cut off the top of the garlic bulb and place it on the baking sheet.
  • Drizzle olive oil over the top. Place the fresh thyme and add the salt and pepper.
  • Bake for for 40 minutes or until vegetables are softened. Set garlic aside to cool.
  • Transfer veggies and feta to a blender. Squeeze the garlic cloves into blender. Add the Zoup! Good, Really Good® Veggie Broth and blend until smooth.
  • Serve immediately and enjoy!

We hope you enjoy this Baked Broccoli and Feta 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

Mushroom Risotto

Print Recipe

Mushroom Risotto

The secret ingredient for the tastiest risotto? Our Portabella Mushroom Bisque! That’s right, the creaminess of our Zoup! Good, Really Good soup brings this risotto to another level.
Cook Time: 40 minutes
Servings: 8

Ingredients

  • 3 cups Zoup! Good Really Good® Veggie Broth
  • 1 ½ cups Zoup! Good Really Good® Portabella Mushroom Bisque
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 cup arborio rice
  • 1 tbsp chopped thyme
  • ½ cup Parmesan cheese
  • 1 tbsp butter
  • 8 ounces sliced mushrooms

Instructions

  • Heat the broth and bisque in a saucepan over medium heat until hot.
  • In another saucepan, add the olive oil and saute the onion for 5 minutes. Stir in the rice and thyme. Continue to cook for another 5 minutes.
  • Add the hot soup mixture to the rice mixture and heat to a boil. Reduce heat and cook for 15 minutes or until the rice is tender and liquid is absorbed stirring often.
  • While the rice is cooking, saute the mushrooms in the butter until tender. Set aside to garnish the risotto.
  • Once the rice is tender, stir in the parmesan. Serve and top with mushrooms and additional parmesan. Enjoy!

We hope you enjoy your Mushroom Risotto cooked with Zoup! Good, Really Good 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

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

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

Spring Vegetable Risotto

Spring Vegetable Risotto
Print Recipe

Spring Vegetable Risotto

A creamy, lemon risotto finished with asparagus and green peas tastes like spring.
Total Time: 28 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 10 – 12 pieces of asparagus
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 shallots minced
  • 2 garlic cloves minced
  • 2 rosemary sprigs
  • Zest of 1 lemon
  • 1 cup arborio rice
  • ½ cup white wine
  • 4 cups Zoup! Good Really Good® Veggie Broth
  • ½ cup parmesand grated
  • ½ cup cooked green peas frozen or fresh
  • Salt and pepper to taste

Instructions

  • Cut the tops of the asparagus off and set aside. In a large pan over medium heat, heat olive. Add the asparagus tops and cook them a few minutes until they begin to soften. Set aside.
  • In a separate pot, bring Zoup! Good, Really Good® Veggie Broth to a simmer. Continue to keep broth warm while preparing your risotto.

We hope you enjoy this Spring Vegetable Risotto 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

Tomato Parmesan Couscous

Tomato Parmesan Couscous
Print Recipe

Tomato Parmesan Couscous

This Tomato Parmesan Couscous is made from a delicious homemade tomato sauce using cherry tomatoes and our Zoup! Good, Really Good Veggie Broth.
Cook Time: 45 minutes
Course: Side Dish
Servings: 4

Ingredients

  • 1 tbsp olive oil
  • 1 pint cherry tomatoes
  • 1 tsp salt
  • ½ tsp pepper
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 4 cups of Zoup! Good Really Good® Veggie Broth
  • Leftover parmesan rinds
  • 2 tbsp lemon juice
  • 1 cup Israeli couscous
  • Basil for garnish

Instructions

  • Heat olive oil over medium heat in a large pot. Add the cherry tomatoes and mix them into the olive oil until well coated. Add the salt and pepper. Toss the cherry tomatoes.
  • Cook the tomatoes for 10 minutes or until the tomatoes begin to burst.
  • Add the onion, garlic, red pepper flakes, and Italian seasoning. Cook until the onion begins to be translucent and fragrant.
  • Add the Zoup! Good, Really Good® Veggie Broth and parmesan rinds. Bring to a boil and then reduce heat to low. Cover and simmer for 30 minutes.
  • Remove the parmesan rinds and stir in the lemon juice. Add the couscous and cook for 10 minutes.
  • Enjoy hot and garnish with fresh basil!

We hope you enjoy this Tomato Parmesan Couscous 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

Keto Veggie Soup

Print Recipe

Keto Veggie Soup

This keto veggie-packed soup is a great way to get your veggies in by the spoonful.
Prep Time: 30 minutes
Course: Soup
Servings: 6

Ingredients

  • tbsp olive oil
  • 1 lb broccoli chopped
  • 1 lb spinach
  • 3 celery stalks chopped
  • 2 cloves garlic minced
  • 2 tbsp ginger grated
  • 1 can coconut milk
  • 3 cups Zoup! Good Really Good® Veggie Broth
  • 1 tsp turmeric powder
  • Salt and pepper to taste
  • 6 tbsp Greek yogurt for garnish
  • 6 tbsp pumpkin seeds for garnish
  • ¼ cup cilantro for garnish

Instructions

  • In a medium to large pot, heat the olive oil over medium heat. Add the celery, garlic and ginger and cook or a few minutes until fragrant.
  • Add the broccoli, spinach, coconut milk, and Zoup! Good, Really Good® Veggie Broth. Bring to a boil. Reduce heat to simmer and cook for 10 minutes or until broccoli has softened.
  • Blend in a blender until smooth. Serve each bowl with Greek yogurt, pumpkin seeds and cilantro. Enjoy!

We hope you enjoy this Keto Veggie 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

Roasted Pepper & Sweet Potato Soup

Roasted Pepper & Sweet Potato Soup
Print Recipe

Roasted Pepper & Sweet Potato Soup

This healthy, roasted veggie packed soup is delicious and comforting. Made with roasted sweet potato, bell peppers, onion & garlic we keep it simple by adding our Zoup! Good, Really Good Savory No-Chicken Vegan Broth Concentrate to bring all the flavors together.
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 2 sweet potatoes
  • 1 red bell pepper
  • 1 yellow onion
  • 4 cloves garlic
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp olive oil
  • 2 cups water
  • 2 tsp Zoup! Good Really Good® Savory No-Chicken Vegan Broth Concentrate

Instructions

  • Preheat oven to 400 degrees.
  • Chop the sweet potatoes, bell pepper and onion and place on a baking sheet. Peel 4 cloves of garlic and add them to the sheet.
  • Drizzle olive oil over the veggies. Then add the salt, pepper and Italian seasoning. Toss until well coated.
  • Place the veggies in the oven for 30 minutes, turning the veggies halfway through.
  • Once veggies are done, let them cool slightly. Then blend veggies in a blender until smooth. Set aside.
  • In a medium saucepan, boil 2 cups of water. Then add 2 tsp of Zoup! Good, Really Good® Savory No-Chicken Vegan Broth Concentrate and stir until well combined.
  • Add in the veggie puree and stir until it is well combined and comes to a slow boil.
  • Serve immediately and enjoy!

We hope you enjoy your Roasted Pepper & Sweet Potato Soup 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.

Posted on by

Green Bean Casserole

Green Bean Casserole
Print Recipe

Green Bean Casserole

No canned soup needed for this Green Bean Casserole – just packed full of flavor with our Zoup! Good, Really Good Veggie Broth.
Cook Time: 40 minutes
Servings: 8

Ingredients

  • Ingredients
  • 2 lbs green beans
  • 2 tbsp butter
  • 8 oz mushrooms sliced
  • 4 garlic cloves minced
  • 2 tbsp flour
  • ½ cup Zoup! Good Really Good® Veggie Broth
  • 1 ½ cups half and half
  • ¼ tsp pepper
  • 1 tsp salt
  • 6 oz crispy fried onions
  • 2 tsp Worcestershire sauce

Instructions

  • Prepare your green beans by trimming the ends and cutting into 2-inch pieces.
  • Boil a large pot of water. When it comes to a boil, add your green beans and cook for 4 minutes. Drain water and rinse with cold water. Set aside.
  • In a large skillet, melt the butter and saute your mushrooms until tender and golden. Add garlic and cook until well combined.
  • Sprinkle flour over mushrooms and cook until well coated.
  • Add Zoup! Good, Really Good® Veggie Broth to deglaze your pan. Cook until liquid begins to thicken.
  • Add half and half, salt, and pepper. Cook until thickened.
  • Add the Worcestershire sauce and mix until well combined.
  • Slowly add in the green beans and stir until all green beans are well incorporated. Cook for 6 – 7 minutes or until the green beans are your desired softness.
  • Top with fried onions, cover and cook for 5 more minutes. Serve immediately and enjoy!

We hope you enjoy your Green Bean Casserole cooked 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.