soup

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  • Soup’s On!

    If you’ve jumped on the popular paleo trend, you’ve probably already got your muscle meats down. Next up is nose-to-tail eating, meaning organ meats and bone broth, too. Although this might seem like an “offal” idea, ancestors instinctively understood the health benefits from eating all parts of the animal.

    7 Reasons to Bone Up on Broth
    By Sally Fallon Morell and Kaayla T. Daniel, PhD
  • In Season: Pears

    From the juicy Bartlett to the sweet and spicy Seckel, pears provide a good source of fiber (especially if you eat the skin along with the flesh), potassium, and antioxidants such as vitamins C and E.

  • It’s Food, Not Religion

    I know you’re exposed to a lot of diet hype.

    Give your body what it needs and wants
    By Holli Thompson, CHHC, CNHP
  • Carrot, Avocado, and Turmeric Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    A little spicy and a little sweet, this soup is easy to make and even better to enjoy.

    2 ½ cups fresh carrot juice

    1 Haas avocado, peeled and pitted

    ½ teaspoon ginger powder, or 1 teaspoon fresh grated ginger

    ½ tablespoon tamari

    ½ teaspoon ground turmeric

    1 tablespoon freshly squeezed lime juice

    ¼ cup pumpkin seeds

    Blend all ingredients except the pumpkin seeds in a blender or food processor until rich and creamy. Heat a skillet over medium heat and add pumpkin seeds and a sprinkle of salt. Toast seeds until they turn just golden, then quickly transfer them to a cool plate. Serve soup as-is and top with pumpkin seeds, or heat on stove to desired temperature. Source: Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014 Photo credit: Hannah Kaminsky.

    Serves 2

  • Chilled Avocado Soup with Cherry Tomato Salsa Fresca

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 4-6

    AVOCADO SOUP

    2 cups mashed avocado (Hass variety recom­mended)

    2 cups carrot juice

    1 cup water

    1/4 cup diced red onion

    2 tablespoons freshly squeezed lime juice

    1/2 teaspoon seeded and diced jalapeno pepper

    1 garlic clove

    2 teaspoons sea salt, or to taste

    1/2 teaspoon ground cumin

    1/4 teaspoon chili powder (try chipotle)

    Pinch of crushed red pepper flakes

    2 tablespoons finely chopped green onion

    1 1/2 tablespoons finely chopped fresh cilantro

    CHERRY TOMATO SALSA FRESCA

    1 cup diced cherry tomatoes

    1 tablespoon diced red onion

    1 tablespoon diced green onion

    2 teaspoons minced, freshly squeezed lime juice

    Pinch of ground cumin

    Pinch of cayenne pepper (optional)

    Pinch of sea salt

    Pinch of ground black pepper

    Prepare the soup: Place all the soup ingredients, except the green onion and cilantro, in a blender and blend until creamy. Transfer to a bowl, add the green onion and cilantro, and mix well. Place in the refrigerator or freezer to chill while you prepare the salsa.

    Prepare the salsa: Combine all the salsa ingredients in a small bowl and mix well. To serve, garnish each bowl of soup with a small scoop of the salsa. Source: The 30 Minute Vegan: Soup’s On! by Mark Reinfeld, image by Amy Green

  • Beef Bone Broth

    Weekly Recipe: 
    NonWeekly
    Makes: 4 quarts

    5 pounds of beef soup bones

    2 bay leaves

    4 sprigs thyme

    3 tablespoons whole black peppercorns

    2 large yellow onions, quartered

    3 carrots, chopped

    2 celeriac, peeled and chopped

    4 cloves garlic, smashed

    1 cup red wine

    2 gallons water, plus more as needed

    Preheat the oven to 425 degrees. Arrange the bones in a roasting pan in a single layer and roast for 45 minutes. Transfer the bones into a heavy stockpot. Toss in the bay leaves, thyme, peppercorns, onions, carrots, celeriac, and garlic. Pour in the red wine and water. Bring the liquid to a boil over high heat, then immediately lower the heat to medium-low, cover, and simmer for at least 12 and up to 18 hours, adding water as necessary to keep the bones submerged. Strain the broth through a fine-mesh sieve, discarding the solids, and pour it into jars. Place it in the fridge and allow the fat to harden. You can remove the hard fat and use it for cooking. Use up the broth within a week, or freeze immediately. Source: The Nourished Kitchen by Jennifer McGruther

  • Tomato Soup with Grilled Cheese Squares

    Weekly Recipe: 
    NonWeekly
    Serves: 4

    2 tablespoons olive oil

    1 1/2 cups diced yellow onion

    1 clove garlic, minced or pressed

    1 teaspoon dried thyme

    2 tablespoons superfine brown rice flour

    2 cups low-sodium chicken broth or vegetable broth, warmed

    1/4 teaspoon salt

    Freshly ground pepper

    1 tablespoon agave nectar

    1 (28 ounce) can whole plum tomatoes (preferably San Marzano)

    1/2 cup rice milk

    Grilled cheese squares

    8 slices allergy-friendly sandwich bread

    8 teaspoons Earth Balance soy-free buttery spread, at room temperature

    1/4 pound thinly sliced Daiya vegan cheddar

    Heat the olive oil in a large, heavy pot over medium-high heat. Add the onion and cook for two minutes, stirring a few times. Add the garlic and thyme and cook for one minute more. Sprinkle in the brown rice flour and cook, stirring, for two minutes, until lightly golden and aromatic. Slowly add the warmed broth, stirring. Add the salt and a few turns of pepper and stir in the agave nectar. Reduce the heat to medium and cook for two minutes, stirring often. Add the tomatoes, bring to a simmer, reduce the heat to medium-low, and simmer for ten minutes. Purée in the pot with an immersion blender, or purée in batches in a jar blender or food processor, then return to the pot. Add the rice milk and cook for five minutes more. Adjust the salt and pepper to taste.

    Meanwhile, prepare the grilled cheese squares. Lay out four slices of bread. Spread one teaspoon of buttery spread on each. Flip so that the buttery side is down. Distribute the vegan cheese evenly among the four sandwiches, and cover each with another slice of bread. Spread one teaspoon of buttery spread on top of each. Heat a large nonstick pan or griddle over medium-high heat for two minutes. I use a well-seasoned cast iron pan for this. Add as many sandwiches as will fit, cover and cook for two minutes, until the cheese is starting to melt and the bread is browning on the bottom. Flip the sandwiches and press down hard with a spatula. Cook for about one minute more, then flip again and press down to get a final crisp on both sides. Remove the sandwiches from the pan and cut each into quarters. Grill the other sandwiches if you were not able to do them all in one batch. Serve alongside the soup. Source: Allergy-Free and Easy Cooking by Cybele Pascal

  • Chicken Tortilla Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 6

    1 cup finely chopped yellow onion

    1/2 cup peeled and diced carrot

    1/2 cup diced celery

    2 teaspoons seeded and diced jalapeno chile pepper

    1/2 teaspoon sea salt

    2 cloves garlic, chopped

    1/4 teaspoon ground cumin

    1/4 teaspoon dried oregano

    1 (14.5 ounce) can diced tomatoes

    6 cups organic chicken broth, homemade or store-bought

    6 corn tortillas

    1 cup thinly sliced cooked organic chicken

    2 tablespoons plus 1/2 teaspoon freshly squeezed lime juice

    1/2 avocado, diced

    2 tablespoons chopped fresh cilantro

    Preheat the oven or toaster oven to 350 degrees. Heat the olive oil in a soup pot over medium-high heat. Add the onion, carrot, celery, jalapeno, and 1/4 teaspoon of the salt and sauté until the vegetables begin to soften, three to five minutes. Stir in the garlic, cumin, and oregano. Stir in the tomatoes with their juice and cook one minute. Add the broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes. Put the tortillas in a stack and cut into 1/4- to 1/2-inch-wide strips. Spread the strips on a baking sheet and bake just until crisp, seven to eight minutes. Add the chicken, two tablespoons of the lime juice, and the remaining 1/4 teaspoon of salt to the soup and stir to combine. Simmer uncovered for five minutes. Remove from the heat and stir in the remaining 1/2 teaspoon of lime juice. Taste; you may want to add a squeeze of lime juice or a pinch of salt. To serve, ladle the soup into bowls. Crumble the tortilla strips, then scatter them over the soup. Top with the avocado and cilantro and serve immediately. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong

  • Sweet and Savory Root Vegetable Stew

    Weekly Recipe: 
    Weekly
    [title]
    SERVES: 6 TO 8

    1 tablespoon extra virgin olive oil

    6 shallots, diced

    2 tablespoons grated fresh ginger

    2 parsnips, peeled and diced

    2 medium rutabagas, peeled and diced

    2 turnips, peeled and diced

    2 sweet potatoes, peeled and diced

    1 celeriac (celery root), peeled and diced

    1 fennel bulb, halved, cored, and diced (save fronds for garnish)

    1 cinnamon stick

    Vegetable stock

    Ume plum vinegar

    In large pot over medium heat, sauté shallots and ginger in oil five minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel, and cinnamon stick. Add enough stock to barely cover vegetables, bring to boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick, and gently purée soup three seconds using handheld blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar, garnish with fennel fronds, and serve. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • Eat Your Greens Detox Soup

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES: 3

    1 1/2 teaspoons coconut oil or other oil

    1 sweet onion, diced

    3 cloves garlic, minced

    3 cups sliced cremini or white button mushrooms (about 8 ounces)

    1 cup chopped carrots

    2 cups chopped broccoli florets

    Fine grain sea salt and black pepper

    1 1/2 to 3 teaspoons grated fresh ginger

    1/2 teaspoon ground turmeric

    2 teaspoons ground cumin

    1/8 teaspoon ground cinnamon

    5 cups vegetable broth

    2 large nori seaweed sheets, cut into 1 inch strips (optional)

    2 cups torn kale leaves

    Fresh lemon juice, for serving (optional)

    In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about five minutes, until the onion is soft and translucent. Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for five minutes more. Stir in the ginger, turmeric, cumin, and cinnamon and sauté for one to two minutes, until fragrant. Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes. Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired. Source: The Oh She Glows Cookbook by Angela Liddon, image by Angela Liddon

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