Winter Soup Recipes

 

Spicy Cabbage Soup

Serves 4

The unusual combination of vegetables in this healthy soup are brought together beautifully with the spices. The water sauté cooking method makes it light and healthier without heating oils or compromising flavor. Feel free to add more spices and chili pepper if you like it spicier. If you have the time, let this soup simmer longer for a richer taste.

Ingredients

1 medium sized onion, quartered and sliced thin

3 medium cloves garlic, chopped

1-2 tsp minced fresh red chili pepper (serrano, or jalapeno)

2 tsp ground coriander

1 TBS dry mustard

5 cups mineral broth

2 TBS fresh lemon juice

2 medium sized red potatoes cut in 1⁄2 inch cubes, about two cups

15oz diced tomatoes

3 cups thinly sliced Savoy or green cabbage,

salt and black pepper to taste

Cooking instructions

1. Heat 1 TBS broth in a medium soup pot. Water Sauté sliced onion over medium heat for about 5 minutes. Stir in garlic and minced chili pepper. Continue to sauté for another minute.

 2. Stir in dried coriander and mustard, and add broth, and rest of ingredients except cabbage, salt and pepper. Simmer for about 20 minutes, uncovered, or until potatoes are tender.

3. Add cabbage, and cook for another 5 minutes. Season with salt and pepper to taste.

Curried Cauliflower Soup

Serves 6

     

Ingredients

1/2 tablespoon olive oil

1/2 cup finely chopped celery

1 large onion, chopped

1 small Russet potato

1/2 teaspoon curry powder

Sea salt to taste

freshly ground black or white pepper

1 bay leaf

about 1 quart mineral broth (chicken broth may be substituted)

5 cups cauliflower chopped

1/4 cup chopped, fresh parsley

Cooking instructions

1. Heat the olive oil in a saucepan over low heat (water sauté during cleansing and add the oil later). Add the celery, onion and curry powder, season lightly with sea salt and pepper, and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.  You can puree this if you like a smoother soup.

 


 



 

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