Antioxidant Soup All Ingredients Are To Be Organic Recipes

DETOX IMMUNE-BOOSTING SOUP

Steps:

• In a large pot or dutch oven, heat oil over medium-high heat and sauté onion, celery and carrots, stirring occasionally, about 5 minutes. Add mushrooms and garlic, cooking another 3 minutes.
• Stir in the chicken stock, bay leaves, turmeric, crushed red pepper, salt and chickpeas; bringing to a boil. Mix in shredded chicken, cover and turn down heat to a simmer for 15 to 20 minutes.
• Add kale, cover and simmer an additional 5 minutes. Discard bay leaves, serve and enjoy!

CREAMY TOMATO BASIL SOUP

Steps:

• To make tomato basil soup, place the saucepan on medium heat and add about a tablespoon of olive oil.
• Once the oil is hot, add peeled and crushed garlic cloves to the pan. Let the garlic turn slightly golden. Toss it around in the pan, if necessary.
• To this, add the onions and sauté till they turn translucent. You can use any onions for this, but yellow onions are preferable as they cook well in such processes.
• Thereafter, add cumin powder and peppercorns. Sauté this for about a minute.
• Once done, add tomatoes to the pan. Stir them till the tomatoes have softened, almost broken down and the mixture starts coming together in the pan. It is not necessary to deseed or peel the tomatoes, but you can do so if preferred.
• Add salt as per taste and stir it in well. Remove from heat.
• Meanwhile, roughly tear the basil leaves by hand and stir them into the pan. Let it sit for 10-15 minutes, or till it has cooled down a bit.
• Using a hand blender or a food processor, slowly start blending the mixture. Simultaneously, slowly start adding olive oil. Pour it from a slight height till you achieve a thick, creamy emulsion as desired.
• Serve this in a bowl. You can garnish as per your taste with croutons, toasted bread, basil leaves, or even parsley.

PROTEIN-PACKED VEGETABLE AND LENTIL CROCKPOT SOUP WITH HERBS DE PROVENCE

Steps:

• Place all lentil soup ingredients into crockpot, except for Swiss chard. Cover and cook on low for six hours. An hour before serving, stir in chopped Swiss chard leaves and season with extra sea salt and black pepper, to taste. Divide into bowls and devour. Enjoy!

ANTIOXIDANT SOUP (ALL INGREDIENTS ARE TO BE ORGANIC)

Steps:

• Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup.
• This soup can be frozen in quart jars. When I serve the soup, I usually add ½ cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread!