Vegetable Noodle Soup
1 large onion, chopped
1/2 cup celery, chopped
1 garlic clove, minced
8 cups hot water
1/2 cup split peas, yellow, rinse
1/2 tsp tumeric
1 bay leaf
1 cup whole wheat pasta, broken
1 cup peas, frozen
1/2 cup carrot, chopped
1/2 cup parsley, fresh, chopped
1/3 cup nutritional yeast flakes
1 Tbs salt (optional)
1/2 Tbs soy sauce
1/2 Tbs Balsamic vinegar
In a large pot, steam-fry until tender the onion, celery
and garlic. Add and simmer for one hour the water, split
peas, tumeric and bay leaf. Add the rest of the ingred-
ients. Cook just until the noodles are soft and the
carrots are tender, adding pepper if you like. If you're
fighting a cold, a dash of cayenne in this soup is just
what the doctor ordered.
GOLDEN "CHICKEN SOUP"
Serves 8
1 pound package (2 cups dry) yellow split peas
1 cup grated parsnips
1 cup grated organic carrots
3 bay leaves
Salt to taste
Cook yellow split peas according to directions on
package. Halfway through cooking time, add parsnips,
carrots, salt, and bay leaves. Simmer with partially-
covered lid. Remove bay leaves before serving. For a
golden color and smoother taste, puree.
Thanks to Roberta Kalechofsky for this recipe and
the one below. If you celebrate Jewish holidays, order
Roberta's all-vegan book, "The Jewish Vegetarian Year
Cookbook" by calling, toll-free, 1-877-268-9963. To
check out all of her books, visit
http://www.micahbooks.com
CHICKEN SOUP WITH AVOCADO
1 small onion, chopped coarsely
2 garlic cloves or 2 teaspoons chopped garlic from jar
1/2 jalepeno pepper, chopped and seeded or 1 small can chopped jalapeno
1/2 cup cilantro leaves
Leftover chicken, cubed (equal to about 1 1/2 cups)
6 cups chicken broth
4 corn tortillas or 1 cup of tortilla chips
2 firm avocados or 1/2 cup prepared guacamole dip
2 tablespoons fresh lime juice
Pour a tablespoon of oil in the bottom of a large sauce pan. Sauté the onion and
fresh garlic and fresh jalapeno for about 3-4 minutes. If using chopped garlic
from jar add it about 30 seconds before you add the liquid. Add
broth and simmer for an additional 10 minutes.
If using corn tortillas, halve tortillas and cut into 1/8 inch strips. Heat 1/4
cup oil in a frying pan. Divide strips into 3 batches and fry until golden. As
they cook, remove with tongs and drain on paper towel. If using fresh avocados,
pit and cut into 1/2 inch cubes. Add chicken to broth, add remaining cilantro,
avocado, lime juice and salt to taste Add canned jalapenos.
Note: If using ready-made guacamole, put a dollop in each soup plate and then
ladle the soup over it. Garnish with tortilla strips or tortilla chips.
Yield: 4 to 6 servings
Kirk's 15 Bean Alkaline Soup
www.alkalinelife.com
1 bag of 15 bean soup (find in any grocery store)
Soak beans over night in cold water.
Drain & add to crock pot, fill pot 3/4 with water
Cook for 4 to 5 hours
1 hour before serving add (all to your taste)
chopped garlic
black pepper
chopped carrots
chopped onions
chopped celery
chopped green pepper
1 can Rotel (in tomato section)
1 can "Hatch" green chilies
Simmer for 1 to 2 hours. The longer you simmer the
better it tastes!!!
Enjoy!
APRICOT AND CUCUMBER SOUP
6 ounces dried apricots
1 1/2 pints vegetable stock
1 each orange -- juiced and rind grated
1 medium cucumber
1 medium onion -- finely chopped
1 tbs vegetable oil
2 tsp curry powder
salt and pepper
2 tbs pumpkin seeds -- to garnish
Soak the apricots in the stock with the grated orange rind for 2 to 3 hours.=
Add the orange juice and simmer for 45 minutes.
Cut 8 thin slices from the cucumber and reserve for garnish. Peel and roughly
chop the remainder.
Fry the onion in the oil over medium heat for 3 to 4 minutes, stirring once or
twice. Stir in the curry powder and chopped cucumber and cook for 2= minutes.
Puree the apricots with the stock and the cucumber mixture. Return to the pan
and heat gently. Season with salt and pepper.
Serve the soup garnished with floating slices of cucumber topped with the
pumpkin seeds. Black rye bread makes a good accompaniment.
Chicken Soup with Avocado
1 small onion, chopped coarsely
2 garlic cloves or 2 tsp chopped garlic from jar
1/2 jalepeno pepper, chopped and seeded or 1 small can chopped jalapeno
1/2 cup cilantro leaves
Leftover chicken, cubed (equal to about 1 1/2 cups)
6 cups chicken broth
4 corn tortillas or 1 cup of tortilla chips
2 firm avocados or 1/2 cup prepared guacamole dip
2 Tbs fresh lime juice
Pour a tablespoon of oil in the bottom of a large sauce pan. Saute the onion and
fresh garlic and fresh jalapeno for about 3-4 minutes. If using chopped garlic
from jar add it about 30 seconds before you add the liquid. Add
broth and simmer for an additional 10 minutes.
If using corn tortillas, halve tortillas and cut into 1/8 inch strips. Heat 1/4
cup oil in a frying pan. Divide strips into 3 batches and fry until golden. As
they cook,remove with tongs and drain on paper towel. If using fresh avocados,
pit and cut into 1/2 inch cubes. Add chicken to broth, add remaining cilantro,
avocado, lime juice and salt to taste. Add canned jalapenos.
Note: If using ready-made guacamole, put a dollop in each soup plate and then
ladle the soup over it. Garnish with tortilla strips or tortilla chips. Makes 4
to 6 servings.
CHILLED AVOCADO SOUP
Serves 2
Light and delicious~as a prelude to or as the centerpiece of a summer meal.
1 large, ripe avocado (peeled and diced)
2 cups rich broth, chicken style or vegetable
3 teaspoons freshly squeezed lemon juice
1/4 teaspoon finely minced garlic
1/4 teaspoon ground nutmeg
Sea salt and freshly ground black pepper to taste
Pimiento strips for garnish if desired
Blend on high speed for about one minute. Chill thoroughly. Serve garnished with
a strip of pimiento if desired.
PARSNIP AVOCADO SOUP
Another category that is very popular is quick and easy soups. Here is one I
have taken from my Little Book of Raw Soups -- this booklet is free with the
purchase of my book, The Raw Gourmet, when purchased from my site at http://www.rawgourmet.com
This delightful light soup is perfect now while the parsnips are in plentiful
supply. If you own an inexpensive blender, grate the parsnip first and add
the ingredients as recipe describes, if you own a powerful blender such as the
K-tec Champ or a Vita-Mix, just cut them into chunks, add all ingredients
at once and blend.
1 large parsnip, grated
1/2 cup water (or celery juice)
1 large stalk peeled celery, cut-up
1/2 avocado, cut-up
2 teaspoons flax oil (optional, makes soup smoother)
Squeeze of lemon juice (optional)
1/2 teaspoon sea salt
In a blender, blend parsnip and liquid until smooth.
Add celery, blend well. Add remaining ingredients,
blend until smooth. Serves 1.
Yours in Good Health
Nomi Shannon
The Raw Gourmet
http://www.rawgourmet.com
BERRY OF THE SEASON SOUP
1 teaspoon freshly grated ginger root
2 very ripe bananas
4 cups fresh fruit (peaches, nectarines, apricots, etc.)
2 tablespoons lemon or lime juice
2 cups whole or sliced berries of your choice fresh chopped mint leaves
Blend the first four ingredients. Stir in the berries and chill till serving
time. Top with the mint leaves when ready to serve.
BEVERLE'S EASY EASY SOUP
chetday.com
1/2 can pureed pumpkin (plain, not pumpkin pie mix)
1 can chicken broth
1 can coconut milk
1 tbs curry powder
1/4 tsp of 5-pepper blend or hot sauce to taste
Mix, heat and eat.
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GOLDEN CHICKPEA SOUP 6 cloves fresh garlic, crushed 6 cups water or unsalted chicken broth 2 cans (1 pound each) chickpeas, drained 1 large Spanish onion, chopped 2 medium carrots, peeled and diced 2 tbs chopped fresh Italian parsley 1 tbs instant chicken bouillon granules 2 bay leaves 1/4 tsp ground black pepper 4 ounces ziti or tube pasta (about 1.5 cups) Coat a 4-quart pot with nonstick olive oil cooking spray, and preheat over medium heat. Add the garlic, and saute for about 30 seconds, or just until the garlic begins to turn color. Add all of the remaining ingredients except for the pasta to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes, or until the vegetables are soft. Remove the bay leaves from the soup, and discard. Remove 4 cups of the soup-including vegetables and hot broth-from the pot. Place 2 cups of the removed soup in a blender, and place the lid on the blender, leaving the top slightly ajar to allow steam to escape. Carefully blend at low speed until the mixture is smooth. Return the pursed mixture to the pot, and stir to mix well. Repeat with the remaining 2 cups of removed soup. Add the pasta to the pot, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the pasta is aldente. (Be careful not to overcook as the pasta will continue to soften in the hot soup.) Ladle the soup into individual serving bowls, and serve hot. Yield: 9 servings
Chickpeas in Spicy Tahini Sauce |