Soup Time to Feel and Look Fabulous

Written by Irina Wardas on December 10th, 2008

Take a break from fats, diary products, sweets, protein and try more soups to feel and look fabulous:

Fennel Soup

Ingredients:

1/4 cup ghee

5 fennel bulbs, trimmed and quartered

1 (32 fluid ounce) container vegetable broth

salt and pepper to taste

Directions:

Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Season with salt and pepper. Season with Immunity Boosting Spices.

Chicken Ginger Soup

Ingredients:

2 1/2 pounds chicken, skinned

3 long stocks celery

1 medium onion chopped

½ basmati rice

1 bunch scallions

1 3-inch piece fresh ginger cut into slivers 2 teaspoons freshly squeezed lemon juice

1 /2 chopped parsley

½ chopped cilantro

I /2 cup chopped dill to garnish

salt and pepper to taste

Directions:

Place the chicken in water, enough to cover chicken, then cover the pot and bring to a boil over medium-high heat. Add celery, scallions, rice, ginger and onion. Reduce heat and simmer, covered for 1 1/2 hours. Remove the chicken, cool, then pull the meat from the bones. Return chicken to the pot and add salt and pepper, lemon juice, parsley, cilantro. Garnish with dill. Season with Immunity Boosting Spices.

Mushroom Pumpkin Soup

Ingredients:

1 lb. mushrooms, sliced
1 chopped onion
2 tbsp.oil
2 tbsp. flour
1 tbsp. curry powder
3 cups chicken broth
1 can (1 lb.) pumpkin
1 tbsp. honey
dash nutmeg
salt to taste
pepper to taste
1 cup evaporated milk
optional sour cream or yogurt, topping

Directions:

Sautée mushrooms and onion in oil. Add flour and curry and
stir. gradually adding broth. Add all but milk and cook, stirring,
for 10 – 15 minutes. Add milk and heat through without boiling.
Top with sour cream if you wish. Season with Immunity Boosting Spices.

Butternut Squash Soup

Ingredients:

1 butternut squash, peeled

1 onion, chopped

6 cups vegetable stock

dash nutmeg

2 tablespoons olive oil

Salt and pepper to taste

Parsley and dill to garnish

Directions:

Cut squash into 1-inch chunks. Sautee onion until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Garnish with parsley and dill. You might top with sour cream. Season with Immunity Boosting Spices.

Split Pea Soup

Ingredients:

2 Tbs olive oil

2 small onions, chopped
5 cups frozen peas ( you can use dried split peas -16 oz package- and first cook them for 1 hour and a half , stirring from time to time)
2 cups chicken broth

1 bay leaf
1 Tbs chopped parsley

1 tbsp chopped dill

Salt and pepper

Immune Boosting Spices Mix

Directions:

Sautee onions in olive oil, until translucent (you can also add carrots and ham). Add the peas, broth, bay leaf and bring to a boil. Simmer, uncovered, 5 minutes, until peas are tender. Puree the soup in a blender, add salt and pepper to taste. Garnish with parsley and dill. Season with Immunity Boosting Spices.

More Soups

Bon Appetit and don’t forget to

breathe, smile and be happy.

Irina Wardas, HHC

Women’s Holistic Health, Nutrition and Relationship Expert

NaturalCounselor.com

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