Simple Cabbage Soup by Val (OD)
Carrots, celery, cabbage, onion, peppers any color, brussel sprout, or any veggie that can be sauteed. Chop up some fresh garlic. Wash and prep the beggies by chopping in to bite sized pieces. 4 cups Veggie Organic Stock. Coat a pan with EVOO. Sautee veggies until they begin to brown. Add to soup stock and let simmer at least 15 mins, longer if you like.
Lentil Sweet Potato Soup (OD)
1 onion, chopped
2 tblsp. coconut oil
5 cups chicken broth
1/8 tsp. cumin
1/8 tsp. coriander
1/8 tsp. turmeric
2 bay leaves
2 tsp. sea salt
1 cup red lentils, uncooked
1 large sweet potato, chopped
4-5 carrots, chopped
In a large pot, sauté onion in coconut oil until tender. Stir in broth and spices. Add lentils, sweet potato and carrots and bring to a boil. Skim froth off the top, reduce heat and simmer, covered, for 50 to 60 minutes.
Roasted Winter Squash and Apple Soup (OD)
1 large winter squash such as butternut or buttercup, peeled, seeded and cut into 2 inch pieces
2 medium onions, peeled and quartered
4 tart firm apples, peeled, cored and quartered
2 tblsp. extra virgin olive oil
3 cloves garlic, peeled
Salt to taste
Red chile powder to taste
4 to 5 cups vegetable stock
Preheat oven to 400 degrees. In a large roasting plan toss the squash, onions, garlic and apples with the oil to coat. Season well with salt and chili powder. Roast, stirring every 10 minutes, until the veggies are fork-tender and lightly browned, about 40 minutes.
Put half of the veggies and 2 cups of the stock in a food processor and puree until smooth. Pour into pot. Repeat with the remaining veggies and broth. Correct the seasonings and heat to a simmer.
Kitchen Tip: Serve with dollops of Cilantro Walnut Pesto.
Thai Coconut Squash/Pumpkin Soup (OD)
4 cups cooked butternut squash and/or pumpkin
3 to 4 shallots, peeled and chopped
1 tblsp. olive oil
2 cups coconut milk (1 13 oz. can)
2 cups organic chicken broth
2 tablespoons Thai fish sauce, or to taste
1 tsp. brown sugar
1 tsp. chili garlic sauce
½ teaspoon salt
Generous grindings of black pepper
1 cup loosely packed chopped cilantro leaves
¼ cup chopped scallion greens, optional
½ cup toasted pumpkin seeds, optional
Roast squash or pumpkin in oven till tender when pierced with a fork, remove from skin, and puree in food processor. Set aside.
In a large pot saute shallots in olive oil till tender and clear. Add coconut milk, broth, and seasonings and simmer for 10 minutes. Gradually stir in pureed squash or pumpkin and cilantro and bring to a boil. Taste for salt and spice, adding a little more fish sauce or chili garlic sauce if you wish. The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.
Grind black pepper over generously, and, if you wish, garnish with a sprinkling of minced scallion greens or toasted pumpkin seeds.
Kitchen Tip: Leftovers freeze very well.
Curried Butternut Squash Soup (OD)
4 tblsp. olive oil
2 c. chopped onion
4 tsp. curry powder
2 butternut squash, peeled and chopped
2 Granny Smith apples, peeled and chopped
3 c. vegetable broth
1 c. apple juice
salt and pepper to taste
1 Granny Smith apple, shredded
Saute onions and curry until tender. Add stock, squash and chopped apples. Boil, then reduce heat and simmer until tender. Cool; put in blender and process until smooth. Return to pot and add apple juice. Simmer till heated through. Top with grated apple to serve.
Sweet Potato Soup (HC)
2 tblsp. butter or olive oil
1 medium onion, quartered
2 cloves of garlic
3 cooked, peeled, quartered sweet potatoes
4 c. chicken or vegetable stock
1/2 c. honey
1 tblsp. canned chipotles
Optional: 1/2 c. creme fresh or sour cream
Salt and pepper to taste
Roast the sweet potatoes one hour at 400 degrees. Peel and quarter.
In a large pot over medium heat, sweat the onion and garlic until translucent (6-10 min.) Add potatoes, stock and simmer for 30 minutes. Remove from heat and add the honey, chipotles, and creme fresh. Salt and pepper.
Process in batches in food processor or blender. Serve immediately or reheat before serving.
Lentil Soup (MD)
1 cup dry lentils
2 quarts chicken stock
1.5 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
2 cloves minced garlic
1/3 cup olive oil
1/2 cup tomato sauce or paste
1 fresh lemon
M Salt or other seasoning
Cook lentils in stock until tender (about 1 hour). Add remaining ingredients, except lemon juice and seasoning. Cook until veggies are done. Add lemon juice and seasoning.
Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.