soups

Detoxifying Beet Orange Soup

Posted by on Mar 14, 2012 in soups, vegetables | 0 comments

I love beets – their beautiful color and sweet flavor are not only delicious but highly nutritious.  One of the most common and effective natural liver detoxifiers is the beet. They are a high-antioxidant vegetable that contains a number of important substances, including: betaine, betalains, fiber, iron, betacyanin, folate, and betanin. Pectin, which is a fiber found in beets, can also help clean the toxins that have been removed from your liver, allowing them to be flushed out of your system instead of reabsorbed by your body.  The high vitamin C content in the oranges further flushes and protects the liver while boosting your immune system.  And, the beneficial bacteria in this soup will also boost your digestive system and immunity.

I made this soup for my family, and even my kids enjoyed it, as the beets and oranges combine for a pleasant but not overly sweet flavor.  Let me know how you like it!

Detoxifying Beet Orange Soup

  • 2 beets, unpeeled with greens cut off – save for juicing!
  • 2 carrots, peeled
  • 2 blood oranges, peeled and segmented
  • 1/2 cup fresh orange juice
  • 1/2 cup plain kefir or plain cultured coconut milk
  • 1/2 cup plain Greek yogurt
  • 1/4 teaspoon sea salt
  • zest of 1 orange
  1. Steam the beets and carrots until soft.
  2. The peels of the beets should easily slide off.
  3. In a Vitamix, blend the steamed beets and carrots, oranges, orange juice, kefir or cultured coconut milk, Greek yogurt, and sea salt until smooth and creamy.
  4. Reheat in a saucepan if desired.
  5. Top with orange zest.
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Creamy Asparagus Soup

Posted by on Feb 1, 2012 in soups, vegetables | 0 comments

Asparagus is a food you want to add to your diet.  Because it is rich in potassium, vitamin A, folate, glutathione, and vitamin K, it detoxifies our system, has anti-aging benefits, reduces inflammation, and protects against cancer, heart disease, and bone disease. It is also high in fiber and low in calories.

Besides its nutritional boasts, asparagus makes my family laugh, as my son has nicknamed them “stinky sticks” due to the strange smell of our pee after eating them.   Why does your pee smell after eating asparagus anyways?  Actually, as your body metabolizes asparagus, it produces this smelly chemical, which your body them excretes through the kidneys and bladder.

Creamy Asparagus Soup

  • 1/2 cup raw cashews
  • 1/2 cup almond or coconut milk
  • 1 tablespoon olive oil
  • zest from 1 lemon
  • juice from 1 lemon
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 small purple onion, cut into pieces
  • 4 cups organic chicken broth
  • 2 cloves garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  1. In the Vitamix or other blender, combine the cashews, almond or coconut milk, olive oil, and zest and juice from a lemon.  Do not blend, but instead let the cashews soak in the mixture.
  2. In a saucepan, combine the chicken broth, asparagus, onion, garlic, sea salt, and pepper.
  3. Cover and simmer on low for 1 hour.
  4. Carefully pour the contents of the saucepan into the blender.
  5. After putting the top on the blender, place a towel over the top to avoid injury.
  6. Blend all the ingredients until creamy, at least 1 minute.
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Cannellini Bean Stew

Posted by on Jan 25, 2012 in soups, vegetables | 0 comments

To go along with the zucchini spice bread last night, we ate this warm and comforting stew.  It was delicious enough that my children ate their greens without complaint.

Cannellini Bean Stew

  • 1 pound chicken sage sausage links, cooked and cut into 1/2 inch pieces
  • 1 cup cannellini beans, soaked for 6 hours
  • 1 bunch chard, sliced
  • 1/2 purple onion, thinly sliced
  • 1 cup tomatoes, diced
  • 3 cloves garlic, minced
  • 4 cups organic chicken broth
  • 2 teaspoons sage
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  1. In a large stockpot, add all of the ingredients and stir to combine.
  2. Cover and let simmer on low for at least 2 hours.
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Easy Cucumber Soup

Posted by on Jan 11, 2012 in soups, Uncategorized, vegetables | 0 comments

Being the avocado lover that I am, this recipe is my new favorite.  It is one of the many we tried in Alissa Cohen’s raw food class last weekend.

Easy Cucumber Soup

  • 1 avocado
  • 1 cucumber
  • 4 tablespoons dill weed
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 cup purified water

Blend in the Vitamix or other blender until smooth and creamy.

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Mexican Chicken Stew

Posted by on Jan 10, 2012 in soups | 0 comments

When we were in college, a friend of mine gave me this quick and easy slow cooker recipe.  I still love to make it on a cold rainy night.

Mexican Chicken Stew

  • 1 pound cooked chicken breasts, cubed
  • 2 cups organic chicken broth
  • 1 can chopped green chilis
  • 1 can red kidney beans, undrained
  • 1 can black beans, rinsed and drained
  • 1 can whole kernel corn, drained
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1/2 teaspoon seasoning salt
  • 1/2 cup sliced green onion
  • 1 tablespoon olive oil

Combine all ingredients in a slow cooker, and cook on high for several hours.

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sweet potato sausage soup

Posted by on Jan 9, 2012 in soups, vegetables | 0 comments

This soup is a hardy one and one of my husband’s favorites!

sweet potato sausage soup
Author: 
Recipe type: soup, vegetable
Serves: 4
 

Ingredients
  • 1 pound chicken or turkey spicy sausage, casings removed
  • 4 cups organic chicken broth
  • 4 medium sweet potatoes, peeled and cubed
  • 3 stalks celery, cut into chunks
  • 1 medium purple onion, cubed
  • 3 cloves garlic
  • 2 teaspoons cumin
  • ½ teaspoon sea salt
  • 1 tablespoon olive oil

Instructions
  1. In a pan on the stove, cook the sausage until there is no pink left, and let it drain on a paper towel.
  2. In a large saucepan, combine the chicken broth, sweet potatoes, celery, onion, garlic, and spices, and cook over medium-low heat.
  3. Cover and let simmer for 1 hour.
  4. Gradually pour the contents of the saucepan into the Vitamix or other blender.
  5. Add the cooked sausage and the olive oil to the blender.
  6. Secure the lid on top, and place a towel over the lid to avoid injury and a mess.
  7. Blend on low then switching to high for 1 minute.
  8. Serve hot.

 

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