Healthy Soups

Ingredients:

2 red beets, peeled and diced
1 Yukon gold potato, chopped into bite-size cubes
1 carrot, peeled and diced
1 rib of celery, diced
1 cup of shredded green cabbage
4 cups of vegetable broth or organic chicken broth
1 cup of crushed tomatoes
Fresh dill (optional)
Sea salt and ground black pepper (optional) Read more »

Ingredients: 

8 cups frozen peas
5 cups vegetable or chicken broth
1 garlic clove, roughly chopped
2 tablespoons of organic butter
Sea salt and black pepper, to taste

Directions:

Over medium to high heat, cook garlic in butter for 2-3 minutes. Add peas and cook for an additional 1-2 minutes.

Add vegetable or chicken broth, bring to a boil, then reduce heat to allow ingredients to simmer for 5 minutes with the lid on.

Blend all ingredients in a food processor until smooth and return to pot. Add sea salt and black pepper, to taste.

If available, garnish with a sprig of fresh mint. Enjoy this healthy and simple pea soup recipe.

You can find other simple recipes in a great cookbook called Take Three: 200 Fabulous Fuss-Free Recipes Using Three Ingredients or Less.

Ingredients:

2 quarts vegetable broth
1 carrot, chopped
2 pounds Swiss Chard, chopped
1 red bell pepper, chopped
1 zucchini, sliced
1 cup of brown rice, already cooked
Sea salt and black pepper, to taste

Directions:

Combine all ingredients except brown rice in a large pot and cook until carrots are tender. Transfer half of pot into a food processor or blender and puree until creamy. Return creamed mixture to pot, add brown rice, stir over heat until soup is one consistency. Serve and enjoy this hearty swiss chard soup.

Ingredients: 

2 large acorn or 1 butternut squash
1 large spanish or any yellow onion, roughly chopped
1 clove of garlic, finely chopped
3 cups of vegetable broth
Sea salt, to taste (optional)

Directions:

Cut squash into halves and place skin side down in a casserole dish. Cover with foil and bake at 375 degrees Farenheit, or until tender. After it cools enough for you to handle, scoop out the flesh.

In a fair sized pot, boil onions and garlic in vegetable broth until tender. Add the cooked squash and sea salt. Blend all ingredients with a hand held blender or in a conventional blender if you like a smooth, creamy soup.

Serves four.

For this recipe, you will need to soak 3 cups of dry black beans in water overnight. After soaking, cook beans in water over medium heat for 1-2 hours or until tender.

Ingredients:

3 cups cooked black beans
2 cups vegetable broth or water
1 carrot, finely chopped
1 rib of celery, finely chopped
1 yellow onion, finely chopped
2 cloves of garlic, finely minced or pressed
2 tablespoons of fresh lemon juice
Handful of fresh parsley, chopped
Sea salt and black pepper, to taste Read more »

To view a pictorial version of this recipe, have a look here:

How to Make Chickpea, Leek, and Potato Soup

Ingredients:

1 can of chickpeas
2 leeks (most grocery stores sell them in groups of 3)

Ingredients:

1 whole onion, halved
3 ribs of celery, chopped
3 carrots, chopped
1 zucchini, chopped
3 potatoes, chopped
Any leftover greens like swiss chard, beet tops, or turnip tops, chopped
Sea salt, to taste

Directions: Read more »

Ingredients: 

2 tablespoons of coconut oil or organic butter
2 cloves of garlic, finely chopped
3 onions, sliced into rings
1 pound of any mushrooms that you enjoy
1 tablespoon of dried thyme leaves (optional)
2 1/4 litres or 2 quarts of vegetable or organic chicken broth
Naturally brewed soy sauce or tamari, to taste

Directions: Read more »