Cabbage Soup
Ingredients
2 tablespoons ghee butter or olive oil
1 medium yellow onion small, diced cubes
2 medium carrots, small diced
2 celery ribs, small diced
4 garlic cloves, minced
2 teaspoons of each garlic powder and dried basil
1 teaspoon of each dried oregano and dried thyme
1/2 medium green cabbage, shredded (6 to 7 cups)
15-ounce can white beansÂ
1/2 cup cooked chicken (optional)
28-ounce can crushed tomatoes
1 quart vegetable broth
1 1/4 teaspoon pink or Celtic salt
Chopped Italian parsley, for garnish
Instructions
In a large pot or Dutch oven, heat the butter or olive oil over medium high heat. Add the onion, carrot and celery, and cook, stirring occasionally, for about 8 to 10 minutes, until the celery is tender, and the vegetables have released their juices. Add the garlic, garlic powder, basil, oregano, and thyme and cook for 1 minute. Add the cabbage, white beans, crushed tomatoes, vegetable broth, salt. Bring to a simmer and simmer 15-20 minutes until the cabbage is tender. Serve immediately, garnished with parsley.
Chili
Ingredients
1 medium yellow onion
3 cloves garlic
2 tablespoons olive oil rt ghee
â…“ cup dry quinoa
1 cup water
3 of 15-ounce cans black beans, drained (not rinsed)
2 of 28-ounce cans diced tomatoes, fire roasted if possible
2 tablespoons olive oil or refined coconut oil for vegan
1/2 teaspoon salt (pink or Celtic)
1 15-ounce can organic non GNO corn (or 1 ½ cups frozen corn)
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
½ cup organic ketchup
2 tablespoons each chili powder and dried oregano
1 tablespoon garlic powder and 1 tablespoon of cumin
1 teaspoon smoked paprika
Instructions
Dice the onion and mince the garlic. In a large pot, heat the olive oil or ghee over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender. Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice like vegan and organic cheese and sour cream. Store leftovers refrigerated for up to 3 days.
Chicken Veggie Soup
Ingredients
2 tbsp Olive oil
medium onion
3 cloves garlic (minced)
1 tsp fresh ginger (minced)
1/2 cup bell peppers (diced)
1 tsp Italian seasoning
1/4 tsp red pepper flakes(optional)
1 tsp pink or Celtic salt
1/2 tsp black pepper (optional)
1 lb. boneless skinless chicken breast
6 cups chicken broth reduced sodium
1 cup broccoli cut into small florets)
1 cup cauliflower (cut into florets)
2 tbsp lemon juice
Instructions
Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, garlic, and ginger Sauté for 3-4 minutes, until the garlic is fragrant, and the onions are translucent. Add the bell peppers, Italian seasoning, red pepper flakes, sea salt, and black pepper. Cook for 3 more minutes. Add the chicken breasts and chicken broth. Simmer for 20 minutes. Remove the chicken breasts from the pot and shred using two forks. Add the shredded chicken back to the pot. Add the broccoli and cauliflower florets. Simmer for 10 more minutes, until the cauliflower and broccoli are tender. Remove from heat. Stir in the lemon juice.
Tomato Bisque
Ingredients:
1 tablespoon olive oil
1 yellow onion, diced
3 cloves of garlic, minced
1/4 teaspoon crushed red pepper flakes, plus more to taste (optional)
1 teaspoon pink or Celtic salt, plus more to taste
15oz can fire roasted tomatoes
15oz can crushed tomatoes
1 cup chicken broth
1/2 cup chopped fresh basil, plus for more for serving
1/2 cup coconut milk
Instructions:
Heat a heavy bottomed pot over medium heat. Once hot, add the olive oil, onion, and garlic. Sauté the onions and garlic for 4-5 minutes until the onions soften and become translucent. Next, add the roasted diced tomatoes, crushed tomatoes, chicken broth, salt, and red pepper flakes to the pot. Simmer the soup for 30 minutes. After the soup has simmered, transfer it to a blender and blend until smooth. Then, add the fresh basil and blend again. Transfer the soup back to your pot and add in the coconut milk. Simmer for 10 more minutes. Finish the soup with more fresh basil and enjoy!
Hearty Minestrone Soup
Ingredients
2 tablespoons olive oil
6 cloves garlic, finely minced
1 stalk celery, diced
1 yellow onion, diced
1 large carrot, diced
1 zucchini, diced
2 teaspoons Italian seasoning
2 dried bay leaves
28 oz crushed tomatoes
6 cups chicken or vegetable broth
1 – 15oz can white beans, rinsed and drained
1 – 15oz can kidney beans, rinsed and drained
8 oz green beans, trimmed and cut into 1-inch pieces
3/4 cup small gluten free pasta shells (like elbows, ditalini, or orecchiette)
5 oz spinach, chopped
1/4 cup fresh basil, chopped (plus more for garnish)
Instructions
Heat a large pot over medium-high heat. Once hot, add the olive oil and then add the garlic, celery, onion, carrot, and zucchini. Sauté the veggies for 3-5 minutes until the onion softens and becomes translucent.
Add the Italian seasoning, bay leaves, crushed tomatoes, chicken broth, white beans, kidney beans. Bring the soup to a boil and the reduce the heat to a simmer. Cover and simmer for 12-15 minutes.
After simmering, uncover and add the green beans and pasta. Simmer uncovered for 8-10 minutes or until the pasta is al dente.
Lastly, remove the bay leaves, and then stir in the spinach and fresh chopped basil. Let simmer for an additional minute until the spinach is wilted and then serve fresh herbs of choice on top.
Creamy Wild Rice Soup
Ingredients
½ cup cashews
1 medium yellow onion
2 celery ribs
3 medium carrots
8 ounces baby portabella mushrooms
6 cloves garlic
2 tablespoons olive oil
1 tablespoon dried thyme1
tablespoon dried oregano
8 cups vegetable broth
1 cup wild rice (not a wild rice blend)
2 teaspoons pink or Celtic salt, divided
2 15-ounce cans white beans, drained and rinsed
½ teaspoon black pepper
2 teaspoons dried sage
1 tablespoon coconut aminos, tamari, or liquid aminos
Instructions
Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic. Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and sauté for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
Add the broth, wild rice, 1 ½ teaspoon salt and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed) and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
Add the coconut aminos and the remaining ½ teaspoon salt. Taste and adjust seasonings as desired. Garnish with fresh ground pepper.
Ukrainian Borscht Soup (Beet Soup)
Ingredients
2 tablespoons olive oil or ghee
½ pound grass fed beef or chicken (optional)
1 onion, finely chopped
4-5 garlic cloves, grated
2 large carrots, grated
1 parsnip, cubed (optional)
1 large potato, cubed
5 beets, cubed or grated (500 grams)
2 bay leaves
8 cups chicken stock
1/2 small cabbage, shredded
1 teaspoon pink or Celtic salt, or to taste
½ teaspoon freshly ground pepper, or as needed
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons fresh dill
organic or dairy free sour cream and more dill, for serving
Instructions
In a large saucepan or casserole, heat oil on medium high heat. Add onion and cook for five minutes or until the onion is translucent, add garlic and stir for a minute.
Add in the carrots, parsnip, potato, beets, chicken stock and bay leaves. Bring to a boil and reduce to a simmer and simmer, covered, for 15 minutes. Add in shredded cabbage and simmer for another 15 minutes or until vegetables are fork tender. Add in tomato paste, lemon juice, fresh dill and salt and pepper. Taste and adjust the seasonings accordingly. Serve with a dollop of sour cream, more fresh dill and some gluten free toasted bread.
Manchow Soup
Ingredients
1 tablespoon sesame oil
1/4 to 1/2 teaspoon red chilies (optional)
1 teaspoon ginger – finely chopped
1 teaspoon garlic – finely chopped
¼ cup onions – finely chopped or ¼ cup spring onion whites
¼ to ⅓ cup button mushrooms – sliced or chopped
¼ cup French beans – finely chopped
¼ cup cabbage – shredded
¼ cup carrots – grated or finely chopped
¼ cup green bell peppers – finely chopped
1 teaspoon celery finely chopped, optional
¼ teaspoon black pepper powder
2 teaspoons coconut aminos
3 cups water or chicken stock
2 tablespoons arrow root dissolved in 2 tablespoons water
½ teaspoon lemon juice, optional
2 teaspoons coriander leaves – finely chopped, (cilantro) or 1 to 2 tablespoons spring onion greens, for garnish, optional
salt to taste
For The Noodles – Optional
⅓ cup noodles – rice or Udom noodles cooked
Instructions
Stir Fry Veggies
First rinse and chop all the veggies, mushrooms and keep aside.
Heat oil in a wok or pan and add the chopped fresh red chilies (if using), garlic and ginger. On low heat, sauté for 8 to 10 seconds and then add chopped onions or spring onions. Sauté again for a minute. Now add finely chopped French beans and chopped mushrooms. Stir fry on a medium to high heat till the mushrooms get lightly browned from the edges. Then add grated carrots, shredded cabbage, finely chopped bell pepper and celery. Stir fry on a medium to high heat for 3 to 4 minutes. Once the veggies are stir fried for 3 to 4 minutes, then add coconut aminos and black pepper. Stir to mix.
Now add water or veg stock. Season with pink or Celtic salt. Let the soup to come to a simmer on a medium heat. Meanwhile: make a smooth paste of the arrow root with water. Reduce the heat to a low and add the paste to the soup. Mix very well and let the soup thicken by simmering on medium-low to medium heat. Lastly add lemon juice. Turn off the heat. Stir and check the taste of soup. Add more seasonings like salt, black pepper or coconut aminos or lemon juice if needed. This is an optional step. Add the noodles to your soup. You can also mix chopped coriander leaves towards the end or serve the soup garnished with cilantro instead of coriander leaves, garnish with spring onion greens.
Moroccan Vegetable Soup
Ingredients
2 tsp olive oil or ghee
1 onion, finely chopped
3 sticks celery, finely chopped
3 cloves garlic, finely chopped
juice of 1 lemon
1/2-1 red chili, deseeded and finely chopped (optional)
1 tbsp tomato purée
2 tsp ground cumin
1 tsp ground turmeric
½ tsp ground cinnamon
2 cups chopped tomatoes
1 large potato, cut into small chunks
1 1/2 cup chickpeas, drained and rinsed
1/3 cup spinach
a bunch flat-leaf parsley, roughly chopped
1 lemon, ½ juiced and ½ wedged, to serve
Instructions
Heat the vegetable oil in a large pan and add the onion, celery and a pinch of salt. Put on a lid and cook gently for 10 minutes, stirring regularly. Add the garlic, lemon juice and red chilies, and cook for 2 minutes. Add the tomato purée and spices and cook for a further 2 minutes before adding the chopped tomatoes, potato, chickpeas and 5 1/2 cups of boiling water.
Bring to the boil, then turn down and simmer for 30 minutes until the potatoes are tender. Tip in the spinach, flat-leaf parsley and a little seasoning, and stir for 1 minute until wilted. Spoon into bowls with lemon wedges for squeezing. Enjoy