Immune Power Soup – serves 5

 

Adapted from a recipe by Jonathan Galland in The Fat Resistance Diet
By Leo Galland MD

Bistro Three Onion Soup – serves 6

Inspired by Winter
By Joanne Weir

Irish Potato Soup – serves 4 to 6

Inspired by Witch in the Kitchen
By Cait Johnson

Chilled Creamy Corn Soup – serves 4

 

Adapted from Cold Soups

By: Linda Zeidrich

Broccoli Cheese Soup – serves 6

Fresh broccoli cooked in chicken broth is combined with a canned cream of celery soup and corn starch mixture and simmered until thick. Cheddar cheese is melted into the soup immediately prior to serving.

Preparation time: 10 mins
Cooking time: 30 mins

Garlicky Bread Soup – serves 4

INGREDIENTS
2 tablespoons olive oil
2 cups chopped onions
16 garlic cloves, finely minced
2 quarts water
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
2 medium russet potatoes, peeled and diced
2 carrots, peeled and sliced thinly into rounds
1/2 cup sherry
Salt and freshly-ground black pepper, to taste
4 thick slices of good-quality bread
1/4 cup grated Parmesan cheese (optional)

METHOD
1. Heat the olive oil over medium heat in a large soup pot. Add onions and saute, stirring frequently, for 10 minutes, until softened. Add garlic and saute 5 minutes more.

2. Add water and herbs, bring to a boil, then reduce heat to low and simmer soup for 15 minutes. Add potatoes and carrots and simmer for another 15 minutes, or until potatoes are tender. Add sherry and continue to simmer an additional 5 minutes.

3. Season to taste with salt and pepper. Place a bread slice in the bottom of each soup bowl, ladle the soup over the bread, and serve hot, garnished with the cheese, if desired.

Broccoli Soup with Garlic & Olive Oil – serves 6

INGREDIENTS

* 2 bunches broccoli (about 3 pounds)
* 1/2 cup olive oil
* 8 cloves garlic, sliced (this sounds like a lot, but it mellows beautifully with slow-cooking)
* 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
* 6 cups good-quality vegetable broth
* 1/4 cup dry white wine
* 2 tablespoons fresh lemon juice

* Salt and freshly-ground black pepper, to taste
* Toasted slices of French bread, for serving
* Freshly grated Parmesan cheese, optional, for serving

METHOD

1. Cut off the broccoli florets and chop them. Trim off the bottom 2 inches of each stem, peel them, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in a slow cooker. Cover and cook on LOW for 5 to 6 hours.

2. Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan cheese.

Winter Warmer Soup – serves 1 (for Lighten Up detox plan)

Try this when you find you have overdone it after all the Christmas meals or the week of birthday:

INGREDIENTS:
250ml chicken or vegetable stock
100 gms of canned tomatoes
1 carrot, sliced
1/2 onion, chopped
75 gms potato, cubed
50 gms pumpkin, skinned and cubed
salt and pepper to taste

METHOD:
1. Put all the ingredients in a large pan and bring the mixture to the boil. Cover, then simmer for 20-30 minutes.
2. Pour the mixture into the blender or food processor and blend until completely smooth.
3. Finally, add salt and pepper to taste before serving.

Adopted from “Detox Solutions – 14 plans to detox your life” by Helen Foster

Silky Broccoli Soup – serves 4

Adapted from The 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005).

Ingredients:
1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 medium onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 cups water
2 tablespoons snipped chives for garnish

Method:
1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use.
2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.
3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.

Simple Solution: When it comes to cancer-fighters, broccoli is right at the top of the list, and this silky-smooth soup is a delicious way to get your broccoli quota. Creamy without dairy, and made with flavorful, beneficial onions, leeks, and shallots, this easy-to-make soup is proof that healthy foods can be delightfully sensuous and appealing.