Layla at Home: Italian Wedding Soup
As we all settle in for a little more binge-watching and home-cooking, Chef Cole has shared his Italian Wedding Soup recipe from Layla Restaurant which combines a delicious source of vegetables with an aromatic broth for a natural boost to your immune health. The term wedding soup refers to the blending of flavors and “marriage” of the vegetables and meat, a commitment not to be taken lightly. Take a read below for all the immune pick-me-ups this recipe includes, even if you decide not to recreate the soup yourself, you’ll definitely learn about the positive qualities in the foods you eat.
- 1 Cup Artichoke Hearts – try frozen artichoke hearts
- When frozen, they are still packed with vitamins A, B, C and E as well as minerals calcium, potassium and magnesium. Another benefit is that they are high in antioxidants and well as polyphenols which help your liver.
- 1 Cup Porcini Mushrooms or White Button Mushrooms, small dice
- Mushrooms, especially these two varieties, have a large amount of polysaccharides that feed your good gut biomes and in turn tell your immune system to “relax”. Mushrooms are also high in the antioxidants ergothioneine and glutathione that protect against free radicals in the body.
- 1 Cup Leeks, small dice, cooked in olive oil
- Leeks are loaded with polyphenols and allicin which is a compound that increases blood cell flexibility and reduces cholesterol.
- 1 Cup Sliced Brussels Sprouts
- Brussels sprouts have a ton of fiber and well as vitamins B1, B2, B6, C and K. They are also rich in anti-inflammatory properties as well as antioxidants.
- 1 Cup Broccoli Florets
- One cup of cooked broccoli has as much vitamin c as an orange and almost none of the sugar.
- ¼ Cup Garlic, minced
- Garlic has many health benefits, two of which are helping to regulate blood sugar as well as lower bad cholesterol (LDL).
- Sauté all ingredients in olive oil with a pinch of salt
- Olive oil is high in polyphenols and is great for cognitive function by boosting brain-derived neurotrophic factor which helps your brain grow new neurons.
- Sauté everything except the artichokes in olive oil on medium to low heat until the vegetables are tender. Cool and mix in the artichokes hearts.
- Mix all and weigh to 1/2 Cup portions per person.
- 3 Slices Udi’s Gluten-Free Bread, crust removed and torn into small pieces
- ½ Cup full-fat Milk
- ⅓ Cup Onion, finely minced
- ¼ Cup Garlic, finely minced
- 1 Tbsp Salt
- ½ tsp Oregano
- 2 ¼ lbs Grass-Finished Ground Beef (can substitute for Impossible Burger, meat-free)
- Great for feeling full due to its satiating essential amino acids.
- Note: At Layla, this dish is made vegan with Impossible “meat.”
- Mix milk and bread, add salt, oregano, onions and garlic, mix thoroughly.
- Scoop and form to ping pong ball size and bake at 425*F for 12 minutes.
- 2 Onions, large dice
- 2 Whole Carrots, peeled large dice
- 1 Whole Celery, washed and cored large dice
- 2 Turnips, peeled large dice
- 1 Fennel, large dice
- 1 Butternut Squash, large dice
- 4 Garlic Cloves
- 1 Tbsp Whole Black Peppercorns
- 4 Quarts Filtered Water
- ¼ Bunch Thyme
- 1 Sprig Tarragon
- 2 Bay Leaves
- ½ tsp salt
- Sauté all of the stock vegetables, first 8 ingredients.
- Add water and the following 4 ingredients and simmer for 3 hours and steep overnight.
- 1 Gallon Vegetable Stock
- 1 ½ Tbsp Tamari (gluten/sugar-free soy sauce)
- 1 ½ Tbsp Lemon Juice
- 2 tsp Salt
- Heat stock, combine all ingredients, strain through fine-mesh strainer
- Portion at 3/4 cup per person
To finish, heat the portioned vegetables, 3/4 Cup stock, 4 meatballs and 2 Tbsp olive oil in a pot. Once hot, ladle into a bowl and garnish with lemon zest
We hope you enjoy this nourishing recipe and feel comfort from all the wholesome ingredients that are married together. More than anything, we look forward to welcoming you to Layla soon for a hearty meal.