Category Archives: Soups

Delicious Virus Busting Soup!

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After making it through 2012 without being sick, 2013 started off with a BANG! My MIL came to visit and 2 days into to her visit came down with a fever, cough and stuffed up nose…2 days later hubby got it and 1 day after that both my kids got that darn virus too!!

I put up a post on Facebook that read “ISO a large plastic bubble or Hazmat suit!!” but had no replies other than ‘LOL’ and ‘Hope everyone feels better soon’. So it was up to me to take matters into my own hands and terminate this nasty virus ASAP. I knew this would require more than Chicken Noodle Soup so I first made my Antioxidant Powerhouse Purple Rice Soup (forbidden rice) but then I realized that’s like taking Vitamin C AFTER you get sick, they didn’t need an immune boosting soup, they needed a Virus KILLER. On a mission I visited my local Natural Grocers and loaded my cart with Organic Naturally Anti-Viral Foods.

Here’s what you’ll need ingredient and prep wise:

5 Large Cloves of Garlic (peeled and minced)

1 small sized Lemon, juiced

1 small piece of Turmeric Root (peel this dice it up, use about 1/2t for the soup)

1 med piece of Ginger Root (peel, dice, use 1t for the soup)

2 small Potatoes peeled and chopped

1/2 head of Cauliflower chopped

1/2 small White Onion chopped

1 med sized Zucchini chopped

2 large Carrots, peeled and chopped

2 Celery stems chopped

3T Olive Oil

4 cups vegetable broth

1/2t Cayenne Pepper (reduce to 1/4 if you’re not a fan of spicy)

In a large soup pan on med heat add olive oil, garlic turmeric, ginger and inhale the fantastic aroma!! Then proceed to add the remaining vegetables and saute for a few minutes allowing the flavors to merge, add salt to taste (recommend Pink Himalayan Salt or Natural Sea Salt). Add lemon juice, stir to coat vegetables and then add vegetable broth, bring to boil and cover pot let boil for about 7-8 minutes or until vegetables are tender. Add salt again if desired to taste and Cayenne Pepper, stir to incorporate.

Ladle soup into food processor, blender or using immersion blender, puree the vegetable soup until it’s smooth and creamy looking. Return soup to pot and heat through, reduce heat to low and serve. We topped ours with Organic Tortilla Chips (optional) you can leave plain or use Crackers, Toast Points etc.

The family loved it, very flavorful and a spicy kick!

Now, let the healing begin. <3

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Roasted Butternut Squash and Corn Soup

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Prepare ahead of time the following items:

1 Med Butternut Squash, cut in half roast face down on a foil lined cookie sheet or silpat. @375 degrees until soft and caramelized about 40 minutes.

2 cups of sweet corn kernels, (boil cobs until tender and cut corn from cob or use frozen organic corn)

1/2 bunch of kale leaves washed and cut from stem, lightly toss with olive oil and salt, bake @ 375 for 10 -12 minutes until crisp.

2 cloves of garlic minced

2T olive oil

2 cups rice milk or milk of your choice

1t Sriracha or your favorite hot sauce (optional)

Puree the squash and corn in a food processor until completely smooth approximately 2 minutes. Add olive oil and minced garlic to a soup pot on med heat, when garlic begins to soften an oil starts to heat add puree and sea salt and cracked pepper to taste, add rice milk slowly until you reach your desired thickness for the soup.. Let simmer on low until heated through 15 – 20 minutes. Ladle to bowls, drizzle hot sauce to your liking and add Kale Chips to the top. Serve and enjoy :)

 

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Thanksgiving Stuffing Soup

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Once the temperature drops below 65 degrees I get in the mood for soup as you’ll notice from my recent posts :)

I have to get going soon so I am going to super speedily blog this recipe! I’ll just tell you this is one delightful bowl of soup, both of my children loved it, the smells and tastes so reminded me of Thanksgiving Day Stuffing!!

Ingredients:

3 or 4 celery stalks chopped

3 or 4 carrot sticks peeled and chopped

1/2 a med onion chopped

2 cloves of garlic minced

2 small potatoes peeled and chopped

1/4 t dried rosemary

1/2 t dried thyme

1/2 t dried dill

2T olive oil

Wheat Bread Toasted Very Dry or Whole Wheat Pizza Dough (see recipe) or Croutons

1pkg Pacific Naturals Organic French Onion Soup

 

In a large pot heat oil on med heat, add all vegetables, spices and salt to taste. Stir to combine. Let vegetables cook for about 5 – 7 minutes until potatoes begin to soften slightly, add french onion soup and bring to a boil for 3 -5 minutes then reduce heat to low and simmer for about 15 – 20 minutes to allow all flavors to merge.

At this point you have a few bread options!.I had left over Pizza dough from making pizza the night before so at the boiling stage I added 1/2 T sized pieces of dough and cooked until they rose to the top of the broth, then reduced to simmer. If you’re not in the mood to make dough, toast some cubed wheat bread or get croutons DO NOT add them to the soup until you are ready to serve or they will be too soggy!

Ladle your soup into bowls. At this point if you didn’t make the soup with pizza dough dumplings add the Croutons or Dried Bread and serve immediately. Enjoy :)

 

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Mediterranean Lamb Stew

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As the weather here in AZ dropped from a Sunny, Lovely 75 degree fall day to a Grey, Windy, 32 degree winter day in one weekend, I found myself with a desire for a warm and comforting bowl of soup or stew!!

At the same time I had a rush of orders for baked goods and was still baking when my Husband got home from work. He must’ve known I was busy because he stopped at our local market on the way home and picked up a pound of freshly ground Lamb. So there it was the main ingredient had been chosen for me, yippee I didn’t have to do too much thinking about what to make….here is what I grabbed to go along with the lamb!

Ingredients:

1 lb ground lamb

1/2t cumin

1/2t coriander

1/4t all spice

2 cloves of garlic minced

1pkg button Mushrooms sliced

1/4 onion minced.

1/2 t dried or fresh chopped oregano

2T olive oil

1pkg Pacific Naturals Organic Creamy Tomato Soup (These are wonderful when you’re in a pinch for time!)

 

In a large soup pot add olive oil on med heat, add lamb and stir so the meat is evenly spread out for even cooking. Add cumin, coriander, all spice and salt to taste, when lamb begins to brown add garlic, onion and sliced mushrooms. Continue to stir allowing flavors to blend (3-5 minutes). Add Tomato Soup and heat to boil, once boiling begins reduce to simmer and cover allowing flavors to further incorporate (should smell pretty fantastic by now) let stew simmer on low heat for about 15 -20 minutes. Ladle into serving bowls, top each bowl with a pinch of dried oregano and enjoy :)

 

 

 

 

 

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Creamy Potato Leek Soup.

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Living in AZ there are not that many days of the year that are cold, or what I consider cold. Certainly nothing like the winters in the mid west or back east, but I still love a warm cup of soup on a chilly night and tonight I happened to have a leek, 2 potatoes and some mushrooms in the veggie bin of my refrigerator they were begging to be made into soup.

1 Leek

2 Med sized potatoes

2 Cloves of garlic

1 Cup of Mushrooms

4T of  olive oil

1 tsp dried thyme

1/2 tsp dried dill

4 cups vegetable stock

1tbsp heavy cream

Crusty Bread or Croutons (optional)

So, in case you don’t know about Leeks, make sure to cut it down the middle length wise, open up the stalk and clean thoroughly, then rough chop all the veggies and add them to a deep pot with about 4T of  olive oil. saute and season to taste with salt, pepper, thyme and dill. Add vegetable stock to fully cover veggies and bring to a boil, reduce to simmer covered for about 30 minutes or until the vegetables are very tender.

Once the vegetables are thoroughly cooked use a hand blender or blender to puree into a creamy soup.

Fill your bowl, then take one tablespoon of heavy cream and swirl it into the soup making an S shape with your spoon. Top with fresh cracked pepper and croutons. Enjoy!!

 

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Spicy, Creamy Vegetable Soup

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Here we are in January and my normally healthy, highly energetic kids BOTH have stuffy noses and it breaks my heart…So we spent most of this chilly day cuddled under a blanket watching movies, drinking fruit smoothies and did I mention cuddling?

For dinner I wanted to make a powerhouse soup to fill them up, open their sinuses and nourish their tired bodies, this soup did ALL of the above and it was SUPER TASTY too.

Here is what you will need:

3T Olive Oil

3 Med Cloves of Garlic

3 Med Carrots

2 Large Pieces Celery

1 Med Zucchini

1 Small White Onion

1/2 Head of Cauliflower

1T Dried Basil

1t Dried Oregano

1/4t Cayenne Pepper

Salt and Cracked Pepper

4 Cups Vegetable Broth

1/4 Cup Blue Corn Tortilla Chips (Optional)

1T Parmesan Cheese (Optional)

 

In a large soup pot add olive oil and heat on med heat. Roughly chop all your veggies and add them to the olive oil, season and saute for about 5 minutes. Add vegetable stock to cover veggies, salt and pepper again to taste and bring to a boil until vegetables are fork tender. Using a hand blender or food processor puree the contents of the pot taste and add salt/pepper if needed, return to heat until soup simmers. Ladle soup into bowls top with blue corn chips and sprinkle with Parmesan cheese (optional).

Enjoy :)

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