Prosper and Be In Health » Soups

Moroccan Stew

Emily — Tue, 19 Jan 2010 14:34:56 +0000

This delicious soup recipe came from my sister. My husband and I loved it. It’s good as a chunky stew, or pureed into a smooth and creamy soup. I think I may have liked it a little bit better pureed than as a stew.

2 tsp olive oil
1 c medium onion, chopped
1/2 green pepper. chopped (I left this out because I didn’t have one)
3 cloves garlic
3 c vegetable broth
2-3 sweet potatoes, peeled and diced (about 3 c)
1 19-oz can diced tomatoes
1 tbsp lemon juice
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
2 tbsp peanut butter
cilantro for garnish

Saute onion, green pepper and garlic in olive oil in a soup pot until tender. Add the rest of the ingredients except the peanut butter and cilantro and simmer for about 20 minutes. Remove from heat, add peanut butter, and garnish with cilantro.

If you want a smooth, creamy soup rather than a chunky stew, puree in a food processor or blender after adding the peanut butter. Reheat if necessary, put in bowls, and garnish with cilantro.

Questions or comments? Contact me here.

Curried Coconut Red Lentil Soup with Spinach

Emily — Fri, 20 Nov 2009 14:40:31 +0000

I know I already have a recipe on here for lentil soup with coconut and spinach, but this one is actually quite different. For one thing it uses red lentils instead, but the taste is also different–more curry, while the other one is more cumin-y. My husband and I really liked this one. I found the recipe online when I was trying to find the other coconut-lentil soup recipe. I’m changing this one a bit here for how I plan to make it next time.

1 tbsp olive oil
1 medium yellow onion, diced
1 1/2 c red lentils, rinsed
1 1/2 c cauliflower, diced
2 tbsp curry paste
3-4 c vegetable stock or water (McKay’s Chicken-Style Seasoning works)
1 c coconut milk
2 c spinach leaves
juice of 1 lime

Heat olive oil in a soup pot. Add the onions and saute, stirring frequently, for about 10-15 minutes, until they soften and turn a bit golden brown. Stir in curry paste and add the stock and lentils. Bring to a boil and then turn the heat down and simmer, partially covered, for 8 minutes. Add the cauliflower and coconut milk, and simmer for another 8 minutes. Stir in the spinach and cook until leaves are wilted. Stir in the lime juice and season to taste with salt or more curry paste.

Curried Carrot Apple Soup

Emily — Tue, 06 Oct 2009 00:35:35 +0000

I had about 2 pounds of carrots in the refrigerator that needed to be used up, so I pulled out this recipe that a friend gave me years ago and I’d never tried before. Now I wonder why I waited so long! Mildly spicy, this smooth and creamy soup has a warm flavor perfect for cool autumn evenings.

2 tsp olive oil
1 tbsp mild curry powder
1 3/4 lbs carrots, chopped
1/2 of a large onion, diced
1 apple, chopped
3 2/3 c chicken or vegetable stock
salt & black pepper to taste
fresh cilantro and carrot curls to garnish

Heat oil in a large soup pot over low heat and gently cook curry powder for 2 to 3 minutes. Add the carrots, onion and apple. Stir well and then cover pot. Cook over very low heat for about 15 minutes, shaking pan occasionally until carrots are softened. Spoon the carrot mixture into a blender or food procesosr, add half of the stock and process until smooth. Return to the pot and pour in the remaining stock. Bring the soup to boil and adjust the seasonings. Garnish with cilantro and a few carrot curls to serve.

Vegetable Soup

Emily — Mon, 05 Oct 2009 15:36:56 +0000

This is one of those things I rarely make exactly the same way twice. I got the bare-bones recipe from my mom, and I share how it’s evolved for me with you here. I may use any or all of the vegetables and beans listed below, depending on what’s in my cupboard, refrigerator or freezer and needs to be used up!

3 cans of crushed tomatoes (or diced, but blend them first)
2 cans (I re-use the tomato cans) of water, or

Crock-Pot Chili

Emily — Sun, 27 Sep 2009 02:39:53 +0000

I sort of combined three recipes I had for chili from Eat to Live by Dr. Joel Fuhrman,

Lentil, Coconut and Wilted Spinach Soup

Emily — Sat, 26 Sep 2009 01:35:58 +0000

Found this recipe online. Couldn’t find the one a friend gave me a couple of years ago. This was good too; I don’t think hers had cumin or soy

Dr. Fuhrman’s Famous Anti-Cancer Soup

Emily — Tue, 22 Sep 2009 13:10:20 +0000

I’m not going to sugar-coat it, this soup is time and labor intensive. It’s pretty good; my husband likes it. And it makes a lot, so that’s a redeeming quality. But it really takes a lot of work. Here’s what you’re going to need:

a HUGE pot, 12 qts or so
a good blender, food processor or Vita-Mix
a juicer is optional; the recipe calls for fresh carrot and celery juice, but you can buy carrot juice if you don’t have a juicer
about 4 hours. I’m not kidding. Well, that may be an exaggeration, but at least a couple of hours.

The recipe comes from Eat to Live by Dr. Joel Fuhrman, but I modified it ever so slightly. Here are the ingredients I used:

4 c water
1 c dried split peas
4 medium onions
6 zucchini
3 leeks
5 lbs carrots (or about 1 qt fresh carrot juice)
2 bunches celery (can also be replaced by the carrot juice)
1 c raw cashews
2 tbsp McKay’s Chicken-Style Seasoning
1 c TVP (textured vegetable protein)

Place the split peas and water in a large pot and start cooking them, covered, on low heat. Peel and cut the onions in half and place them in the pot. Add the zucchini, cut into large chunks. Cut the roots off the leeks and slice them up the side to clean between each leaf. Cut these into large pieces and place them in the pot as well. Juice the carrots and celery and add the juice to the pot. Simmer until vegetables are soft. Next, use tongs to move the vegetables to a blender or food processor and in a few batches, blend them all up with some of the soup liquid. Return the blended vegetables to the pot. Then blend the cashews up with some of the soup liquid, until they are very smooth and creamy, and pour them into the pot. Add the McKay’s and the TVP and simmer another 20 minutes or so.

You may want to season with a little salt, garlic powder or fresh garlic, black pepper or cayenne. However, I noticed the flavors had blended and intensified without those extra seasonings.

Broccoli Red Pepper Soup

Emily — Sun, 20 Sep 2009 13:30:38 +0000

Adapted slightly from the book Eat to Live by Dr. Joel Fuhrman.

Lentil Soup

Emily — Wed, 16 Sep 2009 11:57:33 +0000

Courtesy of my mom.

1 lb bag of lentils, rinsed
6-8 c water (depending on how brothy you want it)
1 1/2 small onions, diced
3-4 small potatoes, diced
3-4 carrots, diced
4 stalks celery, diced
1 15-oz can diced tomatoes, with juice
5 cloves garlic
1/4 green pepper, diced (optional)
1/4 red pepper, diced (optional)
1 pkg George Washington Broth
1 tsp salt, or to taste
seasonings to taste: black pepper, basil, oregano, thyme, cayenne, chili powder, cumin

Bring water and lentils to boil in a large pot. Add vegetables in order and simmer until tender. Add seasonings and simmer a bit longer.

Creamy Broccoli Soup

Emily — Thu, 10 Sep 2009 22:45:18 +0000

This soup was SO easy to make (took about 20 minutes), and very good. My husband and I both liked it.

Modified from a recipe from the Lifestyle Center of America, mainly because I didn’t have all of the ingredients their recipe called for!

1 c carrots, cooked
2 c broccoli, chopped
3/4