Tag Archives: soup

fat flush soup from skinnyms.com

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12065603_10153231590538111_2931130283495035989_nThe soup is packed with nutritional powerhouses such as sweet potato, spinach, garlic, carrots, and tomatoes, this soup truly flushes the fat away by restoring acid-alkaline and sodium-potassium balance to the body’s organs and glands. It is a warming and deliciously comforting treat that has the added bonus of detoxing your body and adding much needed nutrients.

The superfoods in this soup are packed with antioxidants and fiber and aid with flushing toxins and, subsequently, fat from the body.

 

1 medium sweet potato, peeled and cut into 1/2″ cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of Kosher or sea salt, more or less to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
1 tsp cumin
1 tsp oregano
1 tsp marjoram
2 tbsp. chopped parsley
2 (15 ounce) cans kidney beans, drained and rinsed (optional, navy beans)
6 cups vegetable broth
1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
4 cups baby spinach or kale, loosely packed or use kale

Stovetop Method: prep veggies add to large pot, cover, and simmer until veggies are tender, approximately 45 min – 1 hour. Stir every 15 minutes to prevent sticking. Add spinach or kale at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving. If using kale cook for 10 min more or until tender.  I waited 20 to add potatoes as I didn’t want them to be mushy.

Ginger Vegetable Congee

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  • congee1 cup raw long-grain white rice, rinsed
  • 7 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • Two-inch knob of ginger, peeled and sliced thin
  • 3 stalks celery, diced
  • 2 cups broccoli florets
  • 1/2 cup diced carrots
  • Sliced green onion, for garnish
  1. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
  2. While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
  3. Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.
  4. Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft. Add salt to taste. Garnish with the sliced green onion and serve hot.

NOTES

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

 

Cheese pimento bisque from Sundays at Moosewood Cookbook

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2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste

Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
minutes.

Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.

If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.
Serves 4-6

Best ever mushroom soup from pancakewarriors.com/

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best-mushroom-soup-close 1 large white onion, diced
  • 1 package white button mushrooms (10 oz) sliced
  • 1 package baby portobello mushrooms (10 oz) sliced
  • 10 stalks fresh thyme, leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour
  • 1 cup almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • ½ tbs. liquid aminos (GF) (or soy sauce)
  • ½ tsp. salt
  • freshly ground pepper
  1. In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
  2. Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
  3. Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
  4. You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
  5. Add the bay leaf, the salt and the liquid aminos to the mushrooms.
  6. Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
  7. Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
  8. This soup is amazing the next day as well and can easily be doubled.
  9. Add cashew cheese, Parmesan cheese or enjoy the soup just as it is

Best Tomato Soup Ever from Ree Drumond

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WU0508H_best-tomato-soup-ever-recipe_s4x3.jpg.rend.snigalleryslide.landscape1 medium white or yellow onion
6 tablespoons (3/4 stick) butter
Two 14.5-ounce cans diced tomatoes
One 46-ounce bottle or can tomato juice
3 to 6 tablespoons sugar
1 or 2 tablespoons veggie base
Freshly ground black pepper
1 cup sherry, optional
1 1/2 cups heavy cream
1/4 cup chopped fresh basil
1/4 cup chopped flat-leaf parsley

To begin, dice the onion. Melt the butter in a large pot or Dutch oven. Throw in the onion and cook until translucent.

Now dump in the diced tomatoes and stir to combine. Add the tomato juice.

Next – and this is important – in order to combat the acidity of the tomatoes add 3 to 6 tablespoons of sugar. Now, you’ll want to start on the low side, then taste and add more as needed. Some tomatoes and juice have more of an acidic bite than others. (For what it’s worth, and I realize it’s not worth much, I use 6 tablespoons of sugar.)

Next, add 1 or 2 tablespoons chicken base to the pot. I added 3, and it wound up being a little too much.

Now you can add lots of freshly ground black pepper. Stir to combine, then heat almost to a boil. Then turn off the heat.

Add in the sherry if desired. Stir in the cream. Add the basil and parsley and stir.

Serve the soup warm!

Stuffed pepper soup from better homes recipes

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  • Stuffed-Peppers-Soup-496x3501 lb ground beef
  • ½ medium yellow onion, diced
  • 3 tbs olive oil
  • 1 large tomato, peeled and diced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • ½ green bell pepper, diced
  • 3 cups of beef broth
  • 2 tbs tomato paste
  • ¾ cup of dry Jasmine rice
  • 1 tsp dry basil
  • ½ tsp dry oregano
  • salt and pepper to taste
  1. In a large pot, over medium heat, heat up the oil and add diced onion, tomato and peppers. Saute for a few minutes, until fragrant and onion starts to be transparent.
  2. Add the ground beef and mix well. Cover and cook, stirring occasionally, until the beef is mostly cooked.
  3. Add the beef broth and tomato paste. Stir well until all the tomato paste is incorporated.
  4. Add basil, oregano, salt and pepper. Taste to make sure you have enough salt.
  5. Cook for about 15 minutes, covered.
  6. Add rice and lower the heat to low. Cover and wait until the rice is done.
  7. Serve once the rice is cooked.

 

7-Can Taco Soup From the Kitchen of Deep South Dish

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  • 1/2 tablespoon of olive oil
  • 1 pound of lean ground beef
  • 1 cup of chopped onion
  • 3 cloves of garlic, finely minced
  • 1 envelope of ranch dressing mix
  • 1 envelope of taco seasoning mix
  • 1 can of diced tomatoes,undrained
  • 1 can of Rotel diced tomatoes,undrained
  • 1 can of green chilies,undrained
  • 4 cups of beef broth or stock
  • 1 can of chili beans, undrained
  • 1 can of kidney beans, drained & rinsed
  • 1 can of pinto beans, drained & rinsed
  • 1 can of whole kernel corn,drained
  • Finely shredded cheddar or pepper jack cheese, for garnish, optional
  • Chopped fresh tomato, for garnish, optional
  • Diced avocado, for garnish,optional
  • Shredded lettuce, for garnish,optional
  • Homemade or commercial tortilla strips, for garnish,optional
  • Sour cream, for garnish,optional

Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute. Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute. Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes. Stir in the beef broth and the undrained chili beans.  Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. Reduce heat to a simmer and cook for at least 30 minutes or up to 1 hour, stirring occasionally. Can hold longer over low heat.

Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion and a dollop of sour cream, or your own favorite toppings, if desired.  6 servings

Cook’s Notes: This is the mix of beans and veggies that I use, but with a well stocked pantry, you can vary the recipe according to your own tastes, using a variety of substitutes. I also like to add in 1/2 pound of raw sausage such as breakfast, Italian sausage or bratwurst along with the ground beef. Swap the beef for ground turkey or use cooked, shredded chicken for a different twist.

For the Crockpot: Brown the meat, drain and add it with remaining ingredients to the slow cooker. Cook on high for 1 hour, reduce and hold on low until needed.

15-Minute Coconut Curry Noodle Soup from thewoksoflife.com/

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coconut-curry-noodle-soup-102 tablespoons oil
3 garlic cloves, chopped
1 tablespoon fresh ginger, grated
3 tablespoons Thai red curry paste
8 oz. boneless chicken breast or thighs, sliced OMIT
4 cups veggie broth
1 cup water
2 tablespoons fish sauce
2/3 cup coconut milk
6 oz. dried rice vermicelli noodles
1 lime, juiced
Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant. Add the chicken and cook for a couple minutes, just until the chicken turns opaque.

Add the chicken broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water). Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

 

vitamix soups

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Rosy Cucumber Soup
Recipe By: Nina Graybill and Maxine Rapoport

2 large cucumber
16 ounces pickled beets, drained, juice reserved
1/2 cup onion
2 tablespoons parsley
3 cups chicken broth
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste
1/2 cup sour cream
green onion tops chopped

In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days.

Sprinkle with chopped green onion tops or chives before serving.

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Summer Corn Essence
Recipe By: Gretl Collins

1 small onion
knob of butter
1 teaspoon flour
1/4 cup white wine
fresh thyme
1 cup chicken broth
4 ear of corn
salt and pepper
1/4 cup half and half

1 small onion, chopped, sauteed in a Tbs butter (10″ nonstick skillet) –add one tsp flour and mix well with wooden spoon to thicken slightly –add about a generous 1/4 C white wine and some sprigs of fresh thyme. Boil to reduce a bit, and –add about 1 C chicken broth (I used Minor’s base).

Cut the kernels off the cob, and add to the mixture just to heat through. IF using uncooked corn, just heat longer to cook the corn a bit.

Fish out the thyme sprigs, season with salt and pepper, put the whole shebang in the VitaMix, and let it rip at high speed. I tasted it, and added about 1/4-plus cup of half-and-half to make the texture creamier.

To serve, I ladled a puddle of the corn cream on the plate, flanked by the buttered asparagus and roasted potatoes. I garnished it with chopped parsley and chives from the garden.

The flavor of the sweet creamy corn with the grilled salmon (and the sides) was amazing. I debated pushing it through a sieve, but chose not to. It had a bit of texture but not much.

I might even try this and more highly seasoned, with heavy cream to thicken.

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Avocado Soup with Lump Crab Meat
6 cup Vegetable stock, I use chicken broth
4 ripe Avocados
Juice of 2 Limes
2 tablespoon Greek Yogurt
3 dashes Hot Pepper Sauce
6 ounce Crab meat, lump
Olive Oil, your best finishing oil
2 tablespoon Chives, chopped

1. Put stock, avocados, lime juice, yogurt and pepper sauce into the blender or Vitamix. Blend until smooth and creamy.

2. Put into 6 pretty serving glasses and top with the crab meat, a drizzle of good olive oil and the chopped chives. A little extra hot sauce is nice and pretty.

Notes: Shrimp canned be used in addition to or instead of the crab

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Broccoli Cucumber Bisque
1/4 cup raw broccoli
1 large cucumber
squeeze of lime juice
sprinkle of dry mint

1. Put the broccoli and cucumber into the Vitamix. Sprinkle in a couple of pinches of salt.

2. Squeeze a little lime juice over each bowl of bisque and top with a little sprinkle of dried mint.

Notes from Terry: I needed to add about 1/4 cup of water and it really needs the lime. Best served very cold after several hours of refrigeration.<http://www.youtube.com/watch?v=1ACM-xTnRW0>

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Carrot Ginger Soup
1 piece fresh ginger (about 3 inches long)
1 1/4 lbs carrots
1/2 cup fresh orange juice
5 cup vegetable broth
1 yellow onion
2 tablespoon extra-virgin olive oil
pinch of nutmeg (optional) freshly grated
Sea salt and black pepper

Cook onion and ginger in olive oil over medium heat in a soup pot. Stir occasionally – cook for about 5 minutes or until onions and ginger have softened.

Add carrots, orange juice, and vegetable broth. Bring to a boil, then reduce heat to low, cover with lid, and let simmer for about 45 minutes or until carrots are quite soft.

Transfer soup in batches to a blender and blend until smooth. If you have a hand-held blender, you can blend the whole batch right in the pot.

Season soup with sea salt, pepper, and nutmeg if you have it on hand.

The flavors in this delicious ginger carrot soup go together quite nicely with a ripe, room temperature avocado. If you enjoy avocados, try garnishing this soup with a few avocado slices just before serving.

This soup is full of immune-boosting ingredients; carrots are rich in carotenoids that can be converted to vitamin A, which is needed for optimal immune system strength; fresh orange juice is a decent source of natural vitamin C, good for overall immune system support; and just a little ginger provides a number of health benefits, including protection against cancer.

Nutmeg is an optional ingredient, but if you have some sitting around in a cupboard, I highly recommend that you add a pinch, as nutmeg goes together brilliantly with the rest of the ingredients in this beautiful, bright orange soup. (Terry’s note: don’t bother unless you have fresh nutmeg, if it’s old it has no flavor)  Serving Size: 4
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Terry’s Taco Tortilla Soup
3 cups Chicken broth
1 or 2 carrot
2 Celery stalk
1/4 cup Tomato
1 or more Jalapeño
1 teaspoon Taco seasoning
1 treaspoon cumin
add a couple of handfuls tortilla chips
1/2 to 3/4 can drained and rinsed Black beans
1 cup frozen Corn, thawed
chicken (cooked if you like)

Pulse to just chop the ingredients
Then top with some more of the whole corn and black beans and a dollop of sour cream or asadero cheese.

Buzz the first 7 ingredients until hot and steamy. Then add the tortilla chips and rest of ingredients and pulse gently until slightly chopped.

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