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Healthy Soups

Borscht Recipe


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 about Borscht Recipe


Simple Pea Soup Recipe


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


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. Read more about Simple Pea Soup Recipe


Swiss Chard Soup Recipe


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


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. Read more about Swiss Chard Soup Recipe


Savoury Squash Soup Recipe


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)


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. Read more about Savoury Squash Soup Recipe


Black Bean Soup Recipe

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.


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 about Black Bean Soup Recipe


Hearty Chickpea and Leek Soup Recipe

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

How to Make Chickpea, Leek, and Potato Soup


1 can of chickpeas
2 leeks (most grocery stores sell them in groups of 3)
1-2 small potatos
Vegetable or chicken broth
Sea salt and pepper, to taste (optional) Read more about Hearty Chickpea and Leek Soup Recipe


Vegetable Broth Recipe


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


Combine all vegetables in a large pot. Fill with spring or filtered water until vegetables are fully covered. Bring to a boil. Lower heat and leave it to simmer with the lid on for one hour.

Strain well. Add sea salt, to taste. Read more about Vegetable Broth Recipe


French Onion Soup Recipe


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 about French Onion Soup Recipe




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