Soup Recipes
Garden Soup
Serves 6
Ingredients
1 lb. ground turkey
1 cup chopped onion
4 medium tomatoes, chopped
2 cups frozen corn
2 cups water
3 Tbs. fresh parsley, chopped
3 Tbs. Italian seasoning
1 tsp. sea salt
½ tsp. pepper
Cook turkey, onion, and garlic over medium heat. Drain. Add remaining ingredients. Bring to a boil. Simmer uncovered for 30 minutes.
Apple Squash Soup
Serves 6
Ingredients
1 Tbsp. olive oil
1/2 small onion
2 cloves garlic
1/2 inch piece of ginger
2 cloves garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. dry mustard
1/4 tsp. cinnamon
1 tsp. sea salt
6 medium summer squash
1 medium steamed potato
1 large apple
4 cups leftover water from steaming vegetables or plain water
1 Tbsp. fresh lemon juice
Chop onion and garlic. Combine oil, cumin, coriander, mustard, cinnamon, salt, and cayenne in soup pot. Sauté onion and garlic until soft, stirring often. Peel ginger. Place in blender with 1 Tbsp. water and blend. Add blended ginger to soup. Cut summer squash into 1″ pieces. Quarter potato and apple, removing core and seeds from the apple. Chop squash in food processor or blender. Add potato and apple to blender. Use small amounts of liquid to keep blade moving. Add remaining liquid, a little at a time, working the machine until a soup-like consistency is achieved. Transfer soup to pot. Warm to just simmering. Stir occasionally. Add lemon juice. Adjust seasoning to taste by using salt and cayenne. Garnish with chopped cilantro.
Creamy Red Pepper Soup
Ingredients
1 red pepper
1 cup warm water
1/2 large avocado
5 baby carrots
1/4 cup hemp seeds
1 tsp. onion, chopped
1/2 tsp. garlic, chopped
1 tsp. raw honey
1/2 tsp. jalapeno pepper
1/2 tsp. sea salt
Blend all ingredients for about 5-10 minutes until thick, smooth, and slightly warm.
Lentil Soup
Ingredients
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp. dried oregano
1 bay leaf
1 tsp. dried basil
1 (14.5-ounce) can crushed tomatoes
2 cups dry lentils
8 cups of water
1/2 cup spinach, rinsed and thinly sliced
2 Tbs. vinegar
Sea salt and ground black pepper to taste
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with sea salt and pepper, and more vinegar is desired.
Vegetable Soup
Ingredients
1 cucumber
1 young coconut water
1/2 bell pepper
1/2 avocado
2 celery ribs
3 green onions
2 large chard leaves (or 4 small)
Juice from 1 lime
Small combination of herbs (cilantro, mint, and rosemary)
Small portion of Dulse seaweed (optional)
In a blender combine the coconut water, 1/2 cucumber, avocado, celery, chard leaves, one green onion, lime juice, cayenne pepper, and seaweed. Blend on high. Next add the bell pepper, the rest of the cucumber, two remaining green onions, and the herbs. Pulse until herbs are chopped up. Garnish the soup with avocado, tomato, green onion, fresh herbs, and bell pepper.
Black Bean Soup
Ingredients
2 large plus 1 small can of Black Beans, undrained
4 cloves garlic, minced
1/2 of a large red pepper, finely chopped
4 ribs celery, finely chopped
1 large onion, finely chopped
5 small chicken bouillon cubes
3 cups boiling water
1 tsp. salt
1 tsp cumin
Juice of 1 lemon
3 Tbsp. cornstarch
3 Tbsp. water
Cook water, bouillon cubes, garlic, red pepper, celery, and onion for 1o minutes. Add 1/2 or 1 large can of black beans and cook for 5 minutes. Puree until smooth. Add the rest of the beans to the soup. Add the 3 Tbsp. water to the 3 Tbsp. cornstarch. Add cornstarch mixture and lemon juice to the soup and cook until thickened.
Add-In Ideas: 1 can diced tomatoes with green chiles, cayenne pepper, fresh cilantro or fresh parsley. Also, any veggies could be added to the puree for variety.
