Soup Recipes

Steps

1. Sauté onions and ginger in olive oil for 4–5 minutes or until onion is softened in soup pot.
2. Add carrots, potatoes, vegetable broth to onion mixture then cover and simmer for 30–40 minutes until vegetables are soft.
3. Pour mixture into blender and blend completely.
4. Add salt and pepper to taste.
5. Add nutmeg.
6. Serve garnished with cilantro, parsley, lemon peel or chopped green onion.

Stove

1. Place chicken in large stockpot.
2. Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with 10–12 cups cold water.
3. Cook on low simmer, covered for 4 hours.
4. Add more water if needed to keep chicken covered with water while cooking.
5. Remove chicken from stock and refrigerate for future recipes.
6. Strain vegetables from stock and discard.

Slow Cooker

1. Place chicken in 6-quart slow cooker.
   Add onion, garlic, celery, carrots, salt, pepper, thyme and cover with 8–10 cups cold water.
2. Cover and cook 4 hours on high or 8 hours on low.
3. Remove chicken from stock and use for other recipes. Strain vegetables from stock and discard.

Instant Pot

1. Place chicken in Instant Pot.
2. Add onion, garlic, celery, carrots, salt, pepper, thyme and cover.
3. Add fresh, cold water to the 10 cup line on the inside of the interior pot of the Instant Pot. Cook 25 minutes at high pressure. Let pressure release naturally.
4. Remove chicken from stock. Strain vegetables from stock and discard.
5. Allow stock to cool, and store in freezersafe,
   airtight containers. Refrigerate or freeze until ready to use. Stock will keep in the refrigerator for up to a week and in the freezer for 3 months up to 1 year.

Steps

1. Heat the oil in a wide pan; add the onions, sweet potato and ginger root.
2. Cover the pan and simmer for 15–20 minutes or until the vegetables are quite soft.
3. Add the tomatoes and broth.
4. Bring to a boil and simmer for 30–40 minutes.
5. Then puree in a food processor.
6. Season to taste with salt and pepper, if needed.
7. Serve either hot or cold.

Steps

1. In a large pot, brown onion, garlic, pork and beef. Drain any fat.
2. Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
3. Add all remaining ingredients, bring to a boil and reduce heat to medium low.
4. Cover and simmer on low until rice is fully cooked (about 25–30 minutes).
5. Remove bay leaf and serve.

Steps

1. Heat the oil in large saucepan over medium heat.
2. Add carrots, potato, onion and tarragon.
3. Toss and cook for about 5 minutes (till soft not brown).
4. Add the vegetable broth.
5. Lower the heat and simmer for about 30 minutes until the vegetables are tender.
6. Allow to cool and then pureeing in a blender or food processor.
7. Then add the orange juice, salt to taste, and garnish.
8. Serve either heated or chilled.

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon extra virgin olive oil
• 1 small leek, thinly sliced
• 2 celery stalks, chopped
• 2 medium garlic cloves, minced
• 1 small white potato, chopped small
• 4–5 cups low-sodium vegetable broth
• 1 pound asparagus, chopped
• ⅛ teaspoon pepper
• ⅛ teaspoon ground nutmeg
• ¼ cup fresh basil leaves
• Chives (optional)

Steps

1. Melt coconut oil and olive oil in a large pot over medium heat and cook leek and celery until tender, 2–3 minutes.
2. Stir in garlic and cook for 1 minute.
3. Add potato and 3 cups broth, bring to a boil, reduce heat to medium, cover and cook for 10 minutes, or until potato pieces are tender.
4. Add asparagus and cook for 3–4 minutes more, or until tender.
5. Stir in pepper and nutmeg.
6. Transfer soup to food processor, add basil, and puree (in batches if necessary) adding remaining 1–2 cups broth as needed to adjust consistency.
7. Season to taste with salt and pepper.
8. Serve hot, sprinkle with chives if desired.

Steps

1. Using a deep saucepan, heat 2 tablespoons olive oil, add chopped
   onion, cook until soft but not brown, about 5 minutes.
2. Add chopped garlic cloves.
3. Place cauliflower and chopped potato into saucepan, followed by chicken broth and rice dream and bring to boil.
4. Cover the soup and simmer for 15–20 minutes or until cauliflower is soft.
5. Puree the mixture and add nutmeg.
6. Season to taste with salt and pepper and add a sprinkling of chopped parsley.

Steps

1. Heat the oil in a large saucepan.
2. Add the onion and garlic and sauté gently for 3 minutes.
3. Add the broccoli and cook for a further 2 minutes.
4. Add the tomatoes and broth, bring to a boil, cover and cook for 15 minutes until the broccoli is tender.
5. Blend with either a hand blender or food processor.
6. Season to taste.
7. Pan fry bacon till crisp and add to top off soup before serving.

Steps

1. Fry onion in olive oil until soft, stir in the flour, cook 1–2 minutes.
2. Add the broth a little at a time and bring to boil.
3. Stir in the spinach, orange segments, nutmeg and seasoning.
4. Pour into blender and blend for 1 minute until soft.
5. Adjust seasoning and serve.

Steps

1. In large saucepan, bring 2 cups of water and 1 teaspoon of salt to a boil.
2. Add shrimp and scallops and cook for 5 minutes.
3. Remove shrimp and scallops, saving water.
4. Set shrimp and scallops aside to cool slightly.
5. Add tomato juice, onions, potatoes, celery, carrots, parsley, salt and pepper, and cayenne to water in saucepan.
6. Cover and simmer gently for 5 minutes.
7. Add shrimp and scallops and crabmeat and simmer 2–3 minutes.
8. Stir rice flour or arrowroot flour into a small amount of cold tomato juice until thoroughly blended and then add mixture to soup to thicken.
9. Cook, stirring over medium heat for 5 minutes, then serve (do not bring to boil).