Immune Power Soup – serves 5

24 03 2007


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


Bistro Three Onion Soup – serves 6

24 03 2007

Inspired by Winter
By Joanne Weir

Irish Potato Soup – serves 4 to 6

24 03 2007

Inspired by Witch in the Kitchen
By Cait Johnson

Chilled Creamy Corn Soup – serves 4

24 03 2007


Adapted from Cold Soups

By: Linda Zeidrich

Broccoli Cheese Soup – serves 6

8 07 2006

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

11 03 2006

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)

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

11 02 2006


* 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


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.