• Bento Box Soup

    Weekly Recipe: 
    SERVES: 6

    4 ounces soba noodles

    4 cups organic vegetable or chicken broth, homemade or store-bought

    1/2 teaspoon toasted sesame oil or hot pepper sesame oil

    1 (6 inch) strip of kombu

    3 green tea bags

    1 carrot, peeled and grated

    1/2 cup stemmed and sliced shiitake mushrooms

    4 ounces firm tofu, cut into 1/2 inch cubes

    2 tablespoons tamari

    1/4 cup white miso

    2 scallions, white and green parts, sliced diagonally

    1 tablespoon freshly squeezed lemon juice

    1 1/2 cups loosely packed baby spinach

    Fill a soup pot halfway with water and bring to a boil over high heat. Add a pinch of salt and the soba noodles and decrease the heat to medium. Cook, stirring gently on occasion, until just tender—about five minutes. Drain and rinse well under cold water to remove the starch. Immediately transfer to a bowl, drizzle with 1/4 teaspoon of the sesame oil and toss gently to coat. Put the broth in the same pot and bring to a boil over high heat. Decrease the heat to low, add the kombu and tea bags, and simmer for four minutes. Remove the kombu and tea bags with a slotted spoon. Add the carrot, mushrooms, tofu, tamari, then cover and simmer for five minutes. Put 1/2 cup of the hot broth in a small bowl, add the miso, and stir with a fork until the miso is dissolved. Stir the mixture back into the broth, then stir in the scallions, lemon juice, and remaining sesame oil. Distribute the soba noodles and spinach among six bowls and ladle in the soup. Source: The Longevity Kitchen by Rebecca Katz with Mat Edelson, image by Leo Gong

  • Finding Comfort in Soups

    Soup’s popularity is sky high during the colder months when our bodies are craving warmth. And what could be wrong with that? It provides nutrients and health benefits for those under the weather. Unfortunately soup also often provides a high amount of calories and fat, not to mention a ridiculous amount of sodium.

  • Moroccan Golden Potato and Vegetable Soup

    Weekly Recipe: 

    2 tablespoons olive oil, pure

    1 onion, chopped

    5 cups water (or 3 cups water and 2 cups stock)

    1 pound (3-4) potatoes (peeled if desired, diced)

    1 carrot, diced

    1⁄2 cup turnip, diced

    1⁄2 cup cabbage, diced

    1⁄4 teaspoon turmeric, ground

    1⁄4 teaspoon black pepper, ground

    1 cup cilantro (or parsley)

    1⁄4 teaspoon harissa (a Moroccan red pepper paste)

    Heat oil in a saucepan, add onion, and cook over medium heat, stirring often, for seven minutes or until golden. Add broth, water, potatoes, carrot, and turnip and bring to a boil, stirring occasionally. Cover and cook over low heat for 20 minutes or until all the vegetables are tender.

    Add cabbage and turmeric and simmer for five minutes or until cabbage is tender. Season to taste with black pepper and harissa. Stir in cilantro (or parsley). Recipe courtesy of

  • Creamy Butternut Squash and Apple Soup

    Weekly Recipe: 

    1 tablespoon extra-virgin olive oil

    1 cup thinly sliced carrot

    1 small onion, thinly sliced

    1 gala apple, peeled, thinly sliced

    2/3 cup thinly sliced celery

    5 cups butternut squash (halved, scoop seeds, and cubed)

    3 1/2 cups of organic low-sodium vegetable broth

    1 bay leaf

    1/2 teaspoon of salt

    1/4 teaspoon freshly ground black pepper

    1 cup light coconut milk

    1 teaspoon apple cider vinegar

    1/4 cup hulled pumpkin seeds

    Use a large pot and add oil, carrot, onion, apple, and celery. Cook gently until tender, reducing heat as needed to prevent browning (12 to15 minutes). Add squash, broth, bay leaf, salt, and pepper. Cover and simmer for 30 minutes until squash is fork tender. Add milk and vinegar and simmer an additional five minutes.

    Remove soup from heat and discard bay leaf. Ladle half of the soup into the blender, cover, and gradually turn up to high speed for 30 seconds or until smooth. Add more broth from the pot if mixture is too thick. Pour soup into another container and purée remaining soup. Combine both soups in the pot and reheat. Pour into serving bowls and garnish with hulled pumpkin seeds.

  • Slow-Cooker French Onion Soup

    Weekly Recipe: 
    Makes 6 servings, Prep Time: 10 minutes

    2 pounds yellow onions, trimmed, halved and sliced (2 quarts)

    1 box (32 ounces) beef broth

    2 teaspoons dried thyme

    ½ cup white wine or water

    2 tablespoons flour

    6 thick slices sour dough bread or peasant/rustic loaf, crusts trimmed

    ½ cup grated Parmesan or Swiss cheese

    Cracked pepper (optional)

    Place onions into five- or six-quart slow cooker. Add broth and thyme, and stir. Cover with lid and cook on high setting three to four hours or until onions are tender. Mix white wine (or water) with flour and stir into cooker. Cover and continue to cook on high setting for one hour longer until thickened. Before serving, place bread slices on a baking sheet and top with cheese. Broil until cheese is bubbly. To serve, ladle soup into shallow bowls. Place one slice of hot, cheesy bread into each bowl. Sprinkle with pepper to taste. Recipe and image provided by the National Onion Association.

  • Classic Chicken Soup (Goldene Yoikh)

    Weekly Recipe: 


    One 4–5 pound chicken

    2 large celery stalks with leaves, sliced

    2 large carrots, peeled and sliced in 2-inch diagonals

    1 onion, quartered

    3 sprigs of flat-leaf parsley

    Salt and white pepper to taste


    1. Clean and wash the chicken, place it in a large pot, and cover it with water.

    2. Bring to a boil and skim the broth thoroughly.

    3. Add the vegetables and seasoning. Cover and simmer slowly for about three hours. When it’s done, strain the soup. Serve as a broth or with vegetables and chicken.

    8-10 Servings

    Nutrition information per serving Calories 557; Protein 57 g; Carbohydrate 8 g; Total Fat 31.6 g; Saturated fat 8.8 g; Cholesterol 179 mg; Sodium 214 mg; Fiber 2.2 g

  • Vegetable Barley Soup

    Weekly Recipe: 
    vegetable barley soup

    Servings: 8

    Total Time: 1 hour


    ¾ cups barley

    1/8 cup olive oil

    3 carrots, diced

    3 stalks celery, diced

    2 large onions, diced

    kosher salt and black pepper

    2 28-ounce cans diced tomatoes

    1 bunch kale, thick stems discarded and leaves chopped (about 4 cups)

    15.5 ounce can chickpeas, rinsed

    Cook barley according to package directions. Heat oil in large pot. Add carrots, celery, onions, 1 teaspoon salt, and ½ teaspoon pepper. Cook, covered, stirring occasionally until vegetables begin to soften, about 20 to 25 minutes. Add tomato cans and 8 cups water. Simmer, stirring occasionally, until soup has slightly thickened and vegetables are tender, about 45-60 minutes. Add kale and simmer, stirring occasionally. Stir in chickpeas and cooked barley and cook until heated through.

    To freeze: Cool soup to room temperature and divide among freezer containers or bags. Freeze for up to three months. To cook: Thaw soup in a bowl of cold water or overnight in the refrigerator. Transfer to a pot and cook, covered, stirring occasionally, until heated through, 10 to 20 minutes.

  • Butternut Squash Soup With Apple and Bacon


    8 strips of bacon, cut into pieces
    2 pounds squash, diced
    1 Granny Smith apple, diced
    1 tablespoon sage, finely chopped
    1 teaspoon kosher salt
    1/2 teaspoon pepper
    4 cups low-salt chicken or vegetable broth

    1. Cook bacon until crisp; cut into pieces.

    2. Add diced squash to a large stockpot; cook until browned. Stir in apple, sage, kosher salt, pepper, and broth.

    3. Bring to a boil; simmer until squash and apple soften.

    4. Add half the bacon to soup; puree. Reheat soup and garnish with remaining bacon.

  • Watercress Soup

    2 tablespoons vegetable oil
    1 peeled and cubed potato
    1 chopped onion
    1 ½ cups chicken stock
    1 ½ cups milk
    ½ cup watercress
    ¼ teaspoon salt
    ¼ teaspoon pepper
    cream optional


    Heat 2 tablespoons of vegetable oil in a large saucepan over high heat. Add 1 peeled and cubed potato, and 1 chopped onion of choice. Reduce heat to medium, cover for 5 minutes. Pour in 2 1/2 cups of chicken stock and 2 1/2 cups of milk, bring to a boil, reduce heat to low and let simmer for 10 minutes or until potatoes are tender. Stir in 1/2 cup watercress leaves and simmer uncovered for 4 to 5 minutes. Slowly transfer the soup to a blender or food processor and puree until smooth. Return the soup to the cooking pot, add 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and season to taste. If desired, serve with a dollop of cream.

  • The Natural Nurse Detoxifying Vegetable Soup

    Weekly Recipe: 

    Below is a recipe for The Natural Nurse® detoxification soup that I give as a staple food in the detoxification section in my book, Alternative Medicine Magazine’s Definitive Guide to Weight Loss. Keep in mind it is best to use all organic ingredients to minimize the amount of environmental toxins in your food.

    1 onion
    1 head of cabbage
    2 cloves garlic
    2 carrots
    2 celery stalks
    1 bunch parsley
    5 kale leaves
    2 sheets of nori sea vegetable
    4 pieces of okra
    1 cup brown rice
    Bragg’s Amino Acids to taste (if soy sensitive, replace with Himalayan salt)
    2 quarts of water

    Combine all ingredients, simmer for 1 1/2 hrs.