Healthy Soups

Ingredients:

1 bunch of asparagus stalks, chopped into bite-size pieces
1 carrot, peeled and diced
1 rib of celery, diced
1 yellow onion, chopped
4 cups of vegetable broth or organic chicken broth
1 tablespoon of extra virgin olive oil
Sea salt and ground black pepper (optional)

Directions:

Warm olive oil in a soup pot and lightly sautee asparagus, carrots, celery, and onions over medium heat for approximately 5 minutes. 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. Read more

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. Read more

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

How to Make Chickpea, Leek, and Potato Soup

Ingredients: Read more