Wouldn’t you say that December is the month for Soup? It’s really satisfying.
For those of us who are trying on the ‘gluten free’ deal, we are now backing away from those broths. Natural Flavors….. another fine name for gluten. Yes?
Well here are some soup ideas….. you can always create your own broth and run with things that will cleanse you and make this a healthier holiday for ya!
When I was eating grains (but not during this ‘cleanse’ I am doing for the next 21 days), I created and won a contest in Los Angeles for my soup, so I have to at least share the concept with you:
Bottom layer is vegetable soup. Second layer is half the size and sits on top in the middle: that’s a mushroom barley soup. And we top that with creme fraiche and chives. YUM!
Did you ever meet a person for lunch that you hardly know only to find out that they mirror you in so many ways? Well that’s what happened to me today. I met with someone who is part of a group (at their event). Abraham Hicks…. if you must know. A group that is so positive, so about the law of attraction that it attracts a good crowd.
And I really liked her. So we exchanged numbers. And much to my amazement, as I sat there with her today and realized how much we have in common…….. I thought: “This woman can be a guest blogger! For Sure”.
We talked about cleansing broth and good soup. And within an hour after our meeting (talk about being a mover and a shaker), my ‘in box’ was filled with good recipes from her. So I am going to share the ‘soups’ with you today!
They orignially come from a trusted colleague – Holistic Health Coach Freddi Pakier, who actually attended one of my filmed cooking classes.
Here’s some recipe suggestions that my new friend Celestte passed to me:
SOUPS
Potassium Broth
Rich in potassium and other minerals, this broth makes a very healing drink that is
excellent for cleansing or any time of the year when you are feeling a bit run down.
Drink the broth as tea throughout the day, or use it as a nourishing stock for other
soups.
Prep time: 10 minutes
Cook time: 1 ½ hours
3-4 large collard or kale leaves
1 bunch of beet green
4 stalks of celery
1 bunch of parsley
8 cups of water
You may also add any of the following:
• 2 small leeks, washed and cut in half
• ½ bunch scallions
• 1 bunch watercress
Wash the vegetables (there is no need to peel if you purchased organic ones) and put
them into a large soup pot. Add the water (the pot should be o more that approximately
3/4 full) and bring to just before a boil. Reduce the heat, cover, and simmer for a
minimum of 1 ½ hours. Use the liquid only and discard the vegetables (or use for
composting). Chill the rest of the broth. Heat a cup of broth at a time, as desired.
Cleanse Soup
Prep time: 8 minutes
Cooking time: 20 minutes
2 leeks, washed and thinly sliced
2 small onions, chopped
2 cloves of garlic, minced
5 shiitake mushrooms, stems removed and discarded, thinly sliced
1-2 teaspoons extra virgin olive oil
Potassium Broth or water
½ cup finely chopped spinach or other fresh green of your choice
juice of 1/2 lemon or lime
sea salt to taste
2 scallions, chopped for garnish
In a soup pot over medium heat, saute leaks, onions, garlic, and mushrooms with pinch
of sea salt in olive oil for 3-4 minutes. Add enough broth or water to cover vegetables.
Bring to boil, cover, and simmer for 10-15 minutes.
Right before serving, add the greens, lemon or lime juice. Season with additional sea
salt to taste. Garnish with chopped scallions.
Cucumber and Avocado Soup
This raw soup is excellent on a hot day. Start your day with it or have it as a mid -
morning or mid-afternoon snack.
Prep time: 8 minutes
1 org. granny smith apple, chopped
1 org cucumber, quartered
1/4 lime, peeled
1 medium size avocado, peeled sliced
1 pinch sea salt
small pinch of cayenne pepper
1-2 tbsp mint (optional)
water to texture
Put apple, cucumber, avocado, lime, cayenne and sea salt in your blender or Vita-mixer.
Blend. Add water if needed. Add mint after and blend quickly. Serve it with some toasted
pumpkin seeds on top.
Mighty Miso Soup
This soup is made with miso – which is a fermented soybean paste. Miso provides
beneficial live bacteria to aid digestion. You can purchase it at a health food store. It can
be found in the refrigerated section.
Prep time: 10 minutes
Cooking time: 15 minutes
4-5 cups spring water or hot Potassium Broth
1-2 inch strip of Wakame (sea vegetable) rinsed and cut up into thin strips
1-2 cups thinly sliced vegetables of your choice (see notes)
4-5 teaspoons barley miso
2 scallions, finely chopped
Soak Wakame in water. Chop into thin strips. Discard soaking water or use on
houseplants for a boost of minerals. Place water and Wakame in a soup pot and bring
to a boil. Add root and ground vegetables first and simmer gently for 5 minutes or until
tender. Add leafy vegetables and simmer for 2-3 minutes. Remove about 1/2 cup of
liquid from pot and dissolve miso into it. Return it to the pot. Reduce heat to very low- do
not boil or simmer miso broth. Allow this to cook 2-3 minutes. Garnish with scallions and
serve.
Notes: Any combination of vegetables can be used in miso soup. Some classic ones:
• onion-daikon (super cleansing)
• onion-carrot-shiitake mushroom-kale
• onion- carrot- Bok choy
Add a tablespoon of uncooked quinoa or millet at the beginning and let it cook with
vegetables for 20 minutes.
Important: Boiling or cooking miso for a long time will destroy its beneficial microorganisms.
Asparagus Soup
Prep time: 8 minutes
Cooking time: 25 minutes
18-20 stalks of asparagus (tough bottoms discarded)
2 medium onions, diced
1 Tbsp extra virgin olive oil
4-6 cloves of garlic, minced
2 potatoes, peeled and cubed
Water or Potassium Broth
Sea salt to taste
Chopped fresh dill or chives
Steam the asparagus for 3-4 minutes, until bright green and tender. Run them under
cold water to stop the cooking process, drain and set aside. Save the water from the
steamer pot. In a soup pot over medium heat, saute the onions and garlic with a pinch
of sea salt in olive oil for 3-4 minutes. Add the potatoes and water from the steamed
asparagus, adding more water or broth as necessary to completely cover the potatoes.
Bring to boil and cover, reduce the heat and simmer for about 15 minutes or until
potatoes are soft. Turn off the heat, add the steamed asparagus to the pot, and puree
soup in a blender or directly in the pot with an immersion blender. Season with
additional sea salt and black pepper to to taste. Garnish with fresh chives or dill.
Carrot Ginger Soup
Prep time: 10 minutes
Cooking time: 30 minutes
Serves: 4
6 carrots
1 medium onion
1 teaspoon sea salt
4 cups water
6-inch piece of fresh ginger
fresh parsley to garnish
Wash carrots. If organic, no need to peel them. Cut carrots and onions into chunks.
Place vegetables and salt into pot. Add water. Bring to boil.Cover with lid. Simmer on
low for 25 minutes. Transfer soup into blender, adding water if necessary to achieve
desired consistency.
When blending is done, squeeze juice from grated ginger and add to soup. Garnish with
parsley.
Tip: For extra flavor, saute veggies before cooking.
I hope I have made you sufficiently hungry here and in the mood to cook.
Happy Eating!
Chef Marian
mm@chefmarian.com
What about leftovers? Did you know that some people think my leftovers are better than the original meal?
Special Invitation to my Favorite Foodies!
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