Fat Flush Soup
(enhances cleansing power, cleans liver, great source of protein)
Serves 4
2 tsp olive oil, divided
11/4 lbs. Lean ground beef, turkey or chicken
1 onion chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz mushrooms, chopped
1(14 oz) can of crushed tomatoes
1(32 oz ) sodium reduced veg cocktail juice
1 Tbsp fresh lemon juice
1 (14 oz) can black, navy or pinto beans rinsed
1 tbsp ground cumin
1/8 tsp cayenne, or to taste
¼ cup each cilantro and parsley, chopped
In stockpot heat 1 tsp of the olive oil over med heat, sauté meat until cooked through, about5 minutes, Drain and set aside
Saute onions, garlic, pepper and mushrooms in remaining tsp of oil, until soft about 5 more minutes.
Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes.
Stir in fresh herbs
Cover, simmer for 10 minutes…
Carrot, Pumpkin Soup
1 kilo fresh pumpkin, peeled and chopped (or you may use butternut squash, I used half and half 2 large carrots)
5-6 garlic cloves
1-2 onions
1.5 liters of water
1-cup coconut milk
1 tablespoon curry powder
¾ c chopped cilantro
olive oil for sautéing
salt and pepper to taste
Chop onions and sautés in oil in heavy pot
Add chopped carrots, chopped garlic, and chopped pumpkin,
Add water, cook until pumpkin is soft
Once veggies are cooked, blend contents of pot with hand blender or masher
Add coconut milk and curry powder
Add more water if necessary
Loosely chop cilantro, stir in mixture
Organic Pearl Barley and Mushroom Soup
4 carrots peeled and sliced
8 cups of sliced mushrooms
2 tbsp sunflower oil or olive oil
2 celery ribs finely chopped
2 onions finely chopped
3 garlic cloves minced
1-1/4 tsp dried thyme
1 bay leaf
½ tsp pepper
¼ tsp sea salt
3 tbsp Braggs Amino acids (soy sauce)
1 tbsp Balsamic Vinegar
1 cup organic pearl barley
3 cubes gluten free/vegetable bouillon
2 cups packed fresh kale, cleaned and chopped
In large saucepan, heat oil over medium heat; cook onions, celery, and garlic, stirring often, for 5 minutes or until softened.
Stir in thyme, bay leaf, pepper and salt.
Add barley; cook stirring for 1 to 2 minutes or until liquid is absorbed and barley is well coated.
Add bouillon cubes and water, bring to a boil.
Stir in Kale, cover and cook for 3-5 minutes until wilted.
