Ultimate Negative Calorie Diet Soup

Ultimate Negative Calorie Diet Soup

Makes 5 servings

 

Ingredients:

Ultimate Negative Calorie Diet Soup

         5 1/2 cups water

         8 medium zucchini, diced

         2 1/2 lb. carrots, diced

         1 bunch celery, diced

         2 medium onions, minced

         2 leek stalks, chopped

         1 cup fresh kale, torn

         2 cups green and/or purple cabbage, shredded

         2 cups fresh mushrooms, chopped

         Sea salt

         Freshly ground black pepper

 

How to Prepare Ultimate Negative Calorie Diet Soup :

  1. Boil the water in a soup pot, then reduce to a simmer and add the zucchini, carrot, and celery.
  2. Stir in the leek, onion, and cabbage, then simmer until tender.
  3. Add the mushrooms and simmer until tender, then stir in the kale and simmer for 15 to 20 minutes, or until all the vegetables are tender.
  4. Season to taste with salt and pepper, then remove from heat and serve right away.

Soup Spicy Miso Soup with Mushrooms

Spicy Miso Soup with Mushrooms

Makes 4 servings

 Spicy Miso Soup with Mushrooms

Ingredients:

         2 Tbsp. extra virgin coconut oil

         4 cups vegetable broth

         1 1/2 cups chopped sweet onion

         1 Thai red chili, minced

         3/4 Tbsp. paprika

         3/4 Tbsp. ground coriander

         3/4 Tbsp. ground cumin

         3/4 cup diced celery

         3/4 cup diced leek

         2 garlic cloves, minced

         1 1/2 Tbsp. freshly squeezed lime juice

         1 1/2 Tbsp. miso paste

         1 1/2 cups halved enoki mushrooms

         3 cups diced king oyster mushrooms

         2 green onions, chopped

         Sea salt

         Freshly ground black pepper

 

How to Prepare Spicy Miso Soup with Mushrooms:

  1. Place a soup pot over medium high flame and heat the coconut oil. Stir in the onion, celery and leeks, then season with salt. Sauté until tender.
  2. Stir in the miso paste, chili, lime juice and garlic. Mix well, then stir in the paprika, cumin and coriander. Stir in the mushrooms and sauté until tender.
  3. Pour in the vegetable broth and set to high flame. Bring to a boil, then reduce to a simmer. Continue to simmer for 15 minutes, then season to taste with salt and pepper.
  4. Ladle into soup bowls, top with chopped green onion, and serve.

Cream of Broccoli and Cauliflower Veggie Soup

Cream of Broccoli and Cauliflower Veggie Soup

Makes 6 servings

 Cream of Broccoli and Cauliflower Veggie Soup

Ingredients:

         2 1/2 cups water

         5 carrots, chopped

         5 cups broccoli florets

         1 1/2 cups chopped cauliflower

         1 1/2 cups diced pumpkin

         2 small onions, chopped

         3 garlic cloves, minced

         1 1/2 Tbsp. Dijon mustard

         3 Tbsp. arrowroot powder

         Sea salt

         Freshly ground black pepper

 

How to Prepare Cream of Broccoli and Cauliflower Veggie Soup:

  1. Boil the water in a soup pot and add the onion, garlic, cauliflower, broccoli and carrot. Bring to a boil, then reduce to a simmer.
  1. Simmer the soup for 6 minutes, then turn off the heat and let stand until cooled. Transfer the solids into a food processor or blender using a slotted spoon, or use an immersion blender, then blend until pureed. Return to the pot and reheat.
  1. Season with salt, pepper and mustard, then bring to a boil. Once boiling, reduce to a simmer.
  2. Stir in the arrowroot powder and squash, then simmer until thickened. Serve right away.

Leek and Broccoli Soup

Leek and Broccoli SoupLeek and Broccoli Soup

Makes 3 servings

 

Ingredients:

         1/2 Tbsp. olive oil

         2 garlic cloves, minced

         1 leek, rinsed and chopped

         3/4 lb. chopped broccoli

         2 1/2 cups vegetable broth

         1/2 lb. red potatoes, peeled and chopped

         1 Tbsp. chopped fresh chives

         Sea salt

         Freshly ground white pepper

 

How to Prepare Leek and Broccoli Soup :

  1. Heat the olive oil in a soup pot over medium flame and sauté the garlic and leeks until tender.
  2. Stir in the potatoes and broccoli, then sauté until crisp.
  3. Pour in the broth and season with white pepper. Let simmer, then reduce to low flame and cover.
  4. Continue to simmer for 8 to 12 minutes, or until the vegetables are fork tender.
  5. Transfer the solids into a food processor or blender using a slotted spoon, or use an immersion blender, then blend until pureed. Return to the pot and reheat.
  6. Season to taste with salt and pepper, then serve.

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup

Makes 4 servingsSweet and Sour Cabbage Soup

 

Ingredients:

         1 tsp water

         2 cups shredded green cabbage

         1 1/2 cups vegetable broth

         3/4 tsp minced garlic

         1 Tbsp. sweet paprika

         1/2 Tbsp. caraway seeds

         1 cup chopped diced tomatoes, juices reserved

         1/2 cup pureed tomato

         2 1/2 Tbsp. cider vinegar

         1 tsp freshly grated lemon zest

         Sea salt

         Freshly ground black pepper

 

How to Prepare Sweet and Sour Cabbage Soup :

  1. Place a soup pot over medium flame and heat the water. Stir in the onion, caraway seeds and garlic, and sauté until tender.
  2. Add the paprika and mix well until combined. Stir in the diced tomatoes together with their juices, then add the vinegar, pureed tomato and water. Let simmer for 3 minutes.
  3. Stir in the shredded cabbage and lemon zest, then simmer for 15 to 20 minutes, uncovered, until the cabbage is crisp tender.
  4. Season to taste with salt and pepper, then serve.

Watercress and Shiitake Mushroom Soup

Watercress and Shiitake Mushroom Soup

Makes 2 servingsWatercress and Shiitake Mushroom Soup

 Ingredients:

         1 large leek, rinsed and chopped  (white and pale green parts)

         2 garlic cloves, minced

         2 small carrots, peeled and chopped

         3 cups vegetable broth

         1 1/2 cups cooked unsalted white beans, drained

         1 1/2 cups sliced shiitake mushrooms

         2 1/2 cups watercress, stems discarded

         1/2 tsp herbes de Provence

         Freshly ground black pepper

 

How to Prepare Watercress and Shiitake Mushroom Soup :

  1. Simmer 2 1/2 tablespoons of water in a saucepan. Stir in the garlic, carrot, and leeks and sauté until tender.
  2. Stir in the mushrooms and sauté until tender, then add the beans, herbes de Provence, broth and watercress.
  3. Simmer over low flame for 8 minutes, then turn off the heat and let cool slightly.
  4. Transfer most of the soup solids into a blender using a slotted spoon, then process until smooth.
  5. Return the puree into the pot and simmer until heated through. Season to taste with black pepper, then serve right away.

Soup Roasted Onion Broth

Soups Roasted Onion Broth

Makes 3 quarts:Soups Roasted Onion Broth

 

Ingredients:

         1 1/2 Tbsp. olive oil

         3 medium onions, chopped

         6 shallots, peeled and halved

         2 medium leeks, sliced and washed

         2 1/2 garlic bulbs, halved

         3 carrots, sliced

         2 medium tomatoes, chopped

         5 bay leaves

         5 fresh thyme sprigs

         5 fresh rosemary sprigs

         1 1/2 tsp black peppercorns

         1/3 cup tamari

 

How to Prepare Roasted Onion Broth:

  1. Set the oven to 400 degrees F.
  2. Place the shallots, garlic, onions, tomato, leek and carrots in a bowl and drizzle with olive oil. Toss to coat.
  3. Spread the vegetables on a baking sheet and roast in the oven for an hour. Stir once every 15 minutes to prevent from burning.
  4. Place the roasted vegetables into a large stock pot and pour in the cold water.
  5. Cover the pot and place over high flame. Bring to a boil.
  6. Once boiling, reduce to low flame and let simmer for half an hour.
  7. After 30 minutes, stir in the peppercorns and herbs. Let simmer for 20 minutes, then remove from heat, and stir in the tamari. Best served piping hot.
  8. Divide excess into desired amounts and refrigerate for up to 2 weeks or freeze for up to 2 months.

Soup Miso Broth

Miso Brothsoup miso Broth

Makes 2 quarts

 

Ingredients:

         2 quarts vegetable broth

         2 inches unpeeled fresh ginger, sliced

         4 pieces dried kombu, 4 inches each

         1/4 cup red or white miso

 

How to Prepare  Miso Broth :

  1. Pour the vegetable broth into a pot and place over high flame.
  2. Add the Kombu and ginger into the pot, then bring to a boil.
  3. Once boiling, reduce to a simmer and let simmer for 10 minutes.
  4. After 10 minutes, turn off the heat and stir in the miso. Best served piping hot.
  5. Divide excess into desired amounts and refrigerate for up to 2 weeks or freeze for up to 2 months.

Soup Vegetable Broth

Makes 3 quarts

Soups Vegetable Broth

 Ingredients:

         3 1/2 quarts cold water

         2 medium tomatoes, chopped

         2 medium onions, chopped

         5 celery stalks, chopped

         3 large carrots, chopped

         2 medium leeks, chopped and rinsed

         1 1/2 pints chopped mushrooms

         5 garlic cloves

         5 bay leaves

         2 medium potatoes, peeled and chopped

         6 whole sprigs fresh thyme

         1 bunch flat leaf parsley

         1 1/2 tsp black or white peppercorns

         Sea salt

 

How to Prepare Soups Vegetable Broth :

  1. In a heavy stock pot, combine all of the ingredients except the peppercorns.
  2. Cover and place over high flame. Bring to a boil.
  3. Once boiling, reduce to a simmer and set to low flame. Simmer gently for approximately an hour.
  4. Sprinkle in the peppercorns and simmer for an additional 20 minutes.
  5. Turn off the heat and strain out all the solids using a mesh strainer. Season to taste with salt, then divide into desired amounts and refrigerate for up to 2 weeks or freeze for up to 2 months.