Soups

Vegetable Soup 


Serves 9; 1 cup per serving 2 cups peeled, diced potatoes 
1 cup diced carrots 
1 cup diced celery 
1 cup chopped onion 
3 cups shredded cabbage 
1 6-ounce can no-salt-added tomato paste 
1 teaspoon thyme 
1/4 teaspoon freshly ground black pepper 

6 cups homemade or low-sodium beef broth 
1/3 cup finely chopped fresh parsley 
  

Combine all ingredients except parsley in a large stockpot. Bring to boil, reduce heat and simmer 20 minutes, or until vegetables are tender. Remove 3 cups vegetables and broth and puree in blender or the work bowl of a food processor fitted with a metal blade. Return puree to pot, add parsley and reheat. Serve hot. 

Energy Soup 


By Dr. Ann Wigmore  

 
ENERGY SOUP (HIGH ENERGY NOURISHMENT) is best taken about five times per day in small amounts (1 cup or less per serving). For variety you can put into the Energy Soup 1/2 cup of cut-up banana or some alfalfa sprouts so there is something to chew. Chewing is important so that the food mixes with the saliva and thus the body can better begin the digestive process.  


HOW TO MAKE ENERGY SOUP : We will begin with a list of the basic ingredients and amounts. But this is to be used only as a guideline. Generally, I do not like to specify amounts and measurements - use your own judgment and allow for your own creativity. It’’s best to occasional add different ingredients such as peeled cactus, sweet potatoes or carrots, but the basic ingredients should be included. The most important elements and the ones that you will use in the largest quantity are the greens.  

BASIC INGREDIENTS : 
Seaweed (Dulse)  
Rejuvelac Sprouts - mung beans, green peas, lentils  
(one handful is a good amount) A large amount of a variety of organic greens  
Peeled apples or watermelon, including rind, or papaya alfalfa  

PREPARATION : Put your soup or salad in a blender, put about 1 tablespoon of dulse (if dulse is granulated use one teaspoon) and add about 1/4 to 1/3 blender full Rejuvelac (it may be necessary to later use more if the blender has problems handling the ingredients). Put in all of the ingredients that are tough and hardest to break down such as the sprouted mung, peas and lentils, sweet potatoes and carrots (if you should use sweet potatoes or carrots). Blend  


Next, add lots of greens. The most important greens to use are the greens from your indoor garden such as sunflower greens and buckwheat lettuce. Other greens such as cilantro, watercress, parsley, celery (parsley and celery greens should be blended with the tougher ingredients because they take longer to break down) and carrot greens can be used.

 

Any healthy organic greens can be used. Kale greens can be bitter tasting. Some people prefer milder tasting greens so use your own judgment to suit your needs. Fill the blender as full as possible and blend the greens lightly. Turn the blender off and allow the contents to "settle down". Keep adding greens and blending them lightly until there is about 1 1/2 inch of space left at the top of the blender. For taste, add one or two peeled/cored apples or some papaya. In Puerto Rico, we use papaya and in Boston we use apples or watermelon rind when in season. The last thing that goes into the soup is 1/2 or 1 whole avocado to thicken it. Blend the entire soup. If avocado is not used, then almond cream or soaked sunflower seeds can be used.  

Cold Creamy Carrot Soup 


3 cups fresh carrot juice 


1 large avocado 


handful of alfalfa sprouts cut into thirds 


small sprig of parsley or cilantro leaves 
1. make carrot juice. 


2. Cut avocado in half. 


3. Place carrot juice and avocado in blender, and blend until smooth. 


4. Put sprouts and parsley on top of the soup. 


5. Note: Any combination of vegetable juice can be used to make this soup.

Parsley Soup 


1 bunch parsley 


5 medium tomatoes


3 stalks celery 

Juice of 3 lemons 


1 tablespoon of honey 


1/2 cup of ground nuts 


2 or 3 Chinese water chestnuts  


1 teaspoon marjoram 


1/2 teaspoon thyme  


The recipes says to blend in a blender the parsley, tomatoes and celery and then strain them. I have done it that way but found it easier to just extract their juices in a juicer. Then add lemon juice, honey, ground nuts, herbs and peeled, chopped water chestnuts. Stir well and serve. Hot pepper may be added if preferred.