Sherri's Curry Veggie Soup Recipe

What is your favorite homemade go to soup? This is the Curry Veggie Soup that I made yesterday! So very easy.  I love Fall!  Soups/Chilis are my fav!!

 Just throw in whatever veggies you have. I sauteed onion, Baby Bell Mushrooms, Red Bell Pepper, Carrots, Celery, and Broccoli into a pan and water steamed them until tender...not mushy.

Then I sauteed 3 fresh garlic cloves that I had minced.

 Then I put Frozen Green Beans, edamame and zucchini in a big soup pot and added the other water steamed veggies. I added red pepper flakes, Trader Joe's 21 seasoning salute, Sweet Basil, Oregano, Parsley, Cayenne Pepper, Celtic Sea Salt (my fav) and McCormick's Red Curry Powder. Add in 1 carton of broth (whatever kind you prefer) and water.

 Let it all cook with a lid until the zucchini is tender, but not mushy. Add fresh spinach and cook for a couple mins longer (I dont like the spinach super limp.)

 

Zucchini Cashew Soup Healthy Recipe

This soup is sure to satisfy you, whether you are vegetarian, vegan or a meat eater! If you are looking for a super easy recipe, that even my meat eating hubby loved, try my Zucchini Cashew Soup Healthy Recipe!  He turned up his nose, when I told him what I was making for dinner.  But he was pleasantly surprised that it tasted very much like Cheesy Broccoli.  In fact, we are going to actually steam some broccoli next time and put bits of steamed broccoli in the finished product…for a bit of chunkiness.  We paired this with some cucumber and tomato salad!  I must STRESS that you need to use organic ingredients for this recipe too.  This is a good detoxing recipe as well.  I love meals that are super healthy, but make me feel like I am eating something I should feel guilty about!  ha ha!

Here is one of my favorite places to get my organic produce and other various things like my Veggie Broth I used for this recipe!

 

I used these in my recipe as well!

This is what it looked like in my blender, before I blended it altogether!

I blended it in my Hamilton Beach Wave Station Express and this is what it looked like!

For 1 Serving

Ingredients

• 2 Zucchinis
• 1/3 cup raw cashews
• Organic Vegetable Broth
• Bragg Liquid Aminos (To Taste) or Pink Himalayan Salt
• Herbal seasoning or fresh herbs, like basil, dill, tarragon or thyme (I used Spike Seasoning and Fresh Dill)

Directions

1. 1.) Soak Raw Cashews in filtered water for 1-2 hours. The longer you soak, makes the cashews blend creamier.
2. 2.) Steam 2 organic zucchinis with skin on until tender.
3. 3.) Drain the Cashews and add it to the blender, along with the zucchini, fresh or dried seasoning (I used Spike Seasoning and Fresh Dill) and enough veggie broth so it blends well. Add some Pink Himalayan Salt or Liquid Aminos. (Liquid Aminos is like soy sauce, only this one is good for you).
4. Reheat if needed. You can always add some steamed veggies, if you like it chunky! 

We ended up going and getting some broccoli.  I steamed some and put it in the soup!  Soooo delish!

Creamy Taco Soup

SERVES 7)
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro
2 tsp Mrs. Dash Fiesta Lime Seasoning Blend

1/ Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.
2/ Add remaining ingredients and stir well.
3/ Cover and cook on high for 2 hours or on low for 4-5 hours.
Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.


Nutrition Facts (per serving): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g


http://www.muscleandfitnesshers.com/recipes/creamy-taco-soup

Dr. Oz: Weight Watchers Garden Vegetable Soup

Here’s one diet secret that will help curb your appetite so you won’t crave those extra calories. Soup is a great low-calorie way to fill up so you don’t overeat. A study showed that people who started meals with soup ate 30% less food. Start your meals off right with this tasty Weight Watchers soup that is high in fiber and low in points!

Ingredients

Makes 6 servings

1/2 cup carrots, sliced

1/4 cup onions, diced

2 garlic cloves, minced

3 cups fat-free beef, chicken or vegetable broth

1 cup green cabbage, diced

1 cup spinach, chopped

1 tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup zucchini, diced

Directions

Spray a large saucepan with nonstick cooking spray, and heat.

Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened.

Add broth, cabbage, spinach, tomato paste, basil, oregano and salt. Bring saucepan to a boil.

Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.

Weight Watchers PointsPlus™ Value: 1


http://www.doctoroz.com/videos/weight-watchers-garden-vegetable-soup

KINDA RAW AVOCADO SOUP

2 ripe avocados

1 1/2 cups plain soy milk warmed to room temperature

1 can green chilies 4oz

1 medium onion chopped

salt and pepper to taste

2 tsp lemon juice

Chopped chilies or fresh parsley to garnish

Cut the avocados and remove the pits.Spoon the avocado into a mixer and puree.Add the remaining ingredients except the garnish and puree until creamy.Garnish and serve immediately.

Recipe by Sir Paul McCartney

VITALITY SOUP

2 big handfuls of spinach

1 big kale leaf

1/4 red bell pepper,chopped

1 TBSP dark miso

1tsp soy sauce

1 lemon wedge,juiced

pinch of salt

1/2 tsp cayenne (optional)

1 to 1 1/2 cups of water

In a blender, blend the greens with a few splashes of water until smooth.

Add the rest of the ingredients.Blend until smooth.

Top with extra red pepper and arugula and a dash of cayenne.

Detox Soup Recipe

1 large onion, chopped small
1 clove garlic, minced
2 turnips or 1 sweet potato, peeled & chopped small
4 cups vegetable stock (from 1 vegetable stock cube)
1″ piece of ginger, minced
2 large zucchinis, chopped small
2 cups minced curly kale
large handful of spinach, coarsely chopped
juice of 1 lemon
fresh chopped parsley, flax oil & black pepper for garnish (optional)

Saute the onion and garlic in a sauce pan with a little water for a few minutes. Add the turnip or sweet potato and saute until they just begin to soften. Stir in the stock and ginger and simmer for 10 minutes.
Add zucchini and kale and cook over medium-low heat for half an hour, covered. At the end, stir in spinach and lemon juice, letting the spinach wilt. Puree the soup in a blender or using a hand blender and serve with a drizzle of flax oil and generous scatter of parsley and fresh pepper.

Recipe taken from meatoutmondays.org

LIFE Veggie Soup

Joy Bauer, 'Joy's LIFE Diet'

Ingredients

• 4 cloves garlic, minced (4 teaspoons)
• 1 onion, diced (1 cup)
• 3 celery stalks, diced (1 1/2 cups)
• 1 package (8 ounces) sliced mushrooms
• 8 cups (2 quarts) low-sodium chicken or vegetable stock
• 1 cup sliced carrots (frozen or fresh)
• 1 zucchini, diced (2 cups)
• 1 cup chopped green beans, fresh or frozen
• 2 cups chopped cauliflower florets, fresh or frozen (1/2 medium head)
• 3 cups cabbage, roughly chopped (1/2 cabbage head)
• 1 can diced tomato (15 ounces), preferably no salt added
• 3 bay leaves
• 2 tablespoons red wine vinegar (or balsamic vinegar)
• 
  
• 
  
• Choose one seasoning blend:
• 
  
• Creole
• 2 teaspoons basil
• 1 teaspoon oregano
• 1 tablespoon paprika
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 
  
• Italian
• 2 teaspoons dried parsley
• 2 teaspoons basil
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1/2 teaspoon black pepper
• 
  
• Garden herbs
• 2 tablespoons chopped thyme
• 1/4 cup freshly chopped parsley
• 1/4 cup freshly chopped basil

Preparation

In large, nonstick stock pot coated with cooking spray, sauté the garlic, onion, celery and mushrooms over medium heat for 10 minutes, or until tender.

Add stock, carrots, zucchini, green beans, cauliflower florets, cabbage, canned tomatoes and bay leaves. If you have chosen one of the dry seasoning blends (Creole or Italian), add it now. Bring to a boil, cover, and simmer over low heat for 20 minutes.

Add vinegar and cook an additional 2 minutes. If you have chosen the fresh garden herbs seasoning blend, add it now. Remove bay leaves before serving or freezing.

Storage/freezing directions: Allow soup to cool to room temperature. This recipe can be stored in the fridge for up to 3 days (any longer and the veggies will become too soggy). Two-cup portions may be frozen and stored for up to a month.

Serving Size

6 2-cup portions

Black Bean and Salsa Soup

"This soup is one of those last minute things. Its very simple and it takes about 5 minutes to put together."

Ingredients

• 2 (15 ounce) cans black beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• 4 tablespoons sour Cream
• 2 tablespoons thinly sliced green onion

Directions

1. In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green

Creamy Taco Soup

Mix this lean muscle-building recipe into your menu a couple times a week and you should be on your way to reaching your goals in no time!

SERVES 7)
3/4 cup nonfat Greek yogurt
1 15-oz can 50% less sodium white beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chills
1 15-oz can diced tomatoes
1 cup reduced-sodium chicken broth
1 cup frozen or fresh corn
1 1/2 pounds shredded precooked chicken breast
2 tbsp fresh squeezed lime
1 clove garlic, minced
1/2 tsp onion powder
1 tbsp fresh oregano, chopped
1/2 tsp smoked paprika
1 tsp chili powder
1 tsp cumin
1 tbsp dried cilantro

2 tsp Mrs. Dash Fiesta Lime Seasoning Blend

1/ Place 1/2 cup broth and white beans in a blender and puree. Add yogurt and blend again. Pour liquid into slow cooker.

2/ Add remaining ingredients and stir well.

3/ Cover and cook on high for 2 hours or on low for 4-5 hours.

Note: Be sure to rinse and drain black beans and chicken well before adding to slow cooker.

Nutrition Facts (per serving): Calories 275, Fat 2 g, Saturated fat 1 g, Cholesterol 47 mg, Sodium 401 mg, Carbohydrates 36 g, Dietary Fiber 11 g, Sugars 7 g, Protein 32 g

Celery Soup is NOT Boring

Celery Soup Is Not Boring
1 can of cannellini beans (drained and rinsed)
1 can of roma tomatoes (or fresh if you can find them)
1 stock of celery, chopped
3-4 cloves of garlic, minced
1 medium / large yellow onion, chopped
2 tablespoons celery salt
Maybe some pepper
Olive oil
Parsley for garnishing

In a large soup dish, saute your chopped onions in 2 tbs of olive oil over medium heat. After a few minutes add your garlic and chopped celery. Let cook until translucent and soft.

Add your chopped roma tomatoes (with liquid) and celery salt. Let the tomatoes simmer in a little. Then add your beans and 2 cups of water or so. Let all of this simmer together for about 10 minutes. Taste for seasoning and add more salt and pepper as needed.

Serve in a bowl and top with parsley. Serves 4.



http://jeremyandkathleen.blogspot.com/search/label/what%20we%20eat

Pumpkin Black Bean Soup

“Pumpkin and black beans may not seem like the perfect match, but this
soup will definitely prove otherwise. Savor it on a winter’s coldest days.”

Prep time: 15 mins | Cook time: 30 mins | Serves: 8
Calories: 235 | Fat: 4.5g | Protein: 10g | Carbs: 42g | Fiber: 10.5g

YOU WILL NEED:
2 tablespoons olive oil
1 yellow onion, diced
3/4 cup diced celery
3/4 cup diced carrots
3 cloves garlic, minced
1 cup red wine
3 (15-ounce) cans black beans,
drained and rinsed
1 (15-ounce) can pumpkin
1 (15-ounce) can diced
tomatoes
4 cups low-sodium
vegetable broth
1 tablespoon ground cumin
1 tablespoon hot sauce

Directions
1. Heat olive oil in a large pot over
medium-high heat.

2. Add onion, celery, and carrots to the
hot pan and sauté until vegetables have
softened. Add garlic and sauté 1 additional
minute.

3. Pour red wine over vegetables in
the pot and let simmer until the wine has
reduced by about half.

4. Add all remaining ingredients and
bring up to a boil. Reduce heat to low
and let simmer 25 minutes.

5. Season with salt and pepper to taste
and serve hot. For a smoother consistency;
puree the finished soup using a
hand-held blender or cool slightly before
transferring to a regular blender in small
batches. Return to the heat and bring
back up to a simmer before serving.

Pumpkin is extremely high in antioxidants
and beta-carotene., which can help
regenerate cells in the body. This effect
makes it a great “age reversing” food. It’s
smooth and thick consistency is a great
way to naturally thicken dishes like this
soup.

Detox Vegetable Soup

Detox Vegetable Soup

If you want an incredibly low calorie meal that will keep you full, promote good digestion and provide you with tons of nutrients, you really can’t do any better than this! Loaded with High Fiber vegetables this dish will scrub you clean from the inside out.

ONE WORD OF WARNING: Many people attempt to eat this soup daily without the addition of chicken meat, thinking they are burning fat and that they will drop tons of weight quickly. However, this is a DETOX soup meaning it cleans you out, not burns fat. Further more, if you remove the chicken meat, you take away much of the vital protein, and that is essentially what helps keep you full (not just the fiber from the vegetables). Eating this soup for every meal, everyday, without the chicken (or the addition of beans as a substitute, for example, chickpeas or garbanzo beans) you will not get enough calories, causing your body’s glucose levels to drop (this is your primary source of energy). Low glucose levels, known as “Hypoglycemia”, can cause hunger, headache, dizziness, lack of focus, anxiety and fatigue. Precisely why nobody can stick to only eating the meatless version of this soup for extended periods of time.

Ingredients:

• 4 cups cubed white chicken breast (cooked)
• 8 medium carrots, sliced
• 2 large onions, chopped
• 4 celery stalks, chopped
• 1 large green pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 4 cups water
• 2 cans V8 Juice (Or other Tomato Juice)
• 4 cups chopped cabbage
• 3 cups broccoli
• 2cups cauliflower
• 2 cups cut green beans
• 2 handfuls Spinach
• 2 cans chicken or beef broth
• 1 1/2 teaspoons parsley
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon dried basil
• salt & pepper to taste
• Cayenne Pepper or other hot spice (optional, but recommended to boost metabolism)

Directions:

• This recipe is simple, in a large stock pot, add all liquid ingredients and bring to a boil.
• As liquid is heating up add all the other ingredients.
• Reduce heat; cover and simmer for 1 to 1-1/2 hours or until vegetables are tender. Discard bay leaf.

Other Ingredient Ideas:

• Kale
• Lean Pork
• Tabasco
• Beans
• Zucchini
• Sprinkling Of Shredded White Cheese

http://thescienceofeating.com/2012/01/23/detox-vegetable-soup/

Vegan Green Soup Recipe

• 8 cups vegetable broth (I use Massel for the best flavour)
• 4 cups broccoli (about 1 head of broccoli)
• 4 cups green beans (about 24 green beans)
• 2 cups roughly chopped zucchini (about 2 zucchini)
• 2 cups yellow squash roughly chopped (about 2 squash)
• 1 cup chopped brown onion (about 1 medium onion)
• ¼ cup chopped celery (1 rib)
• ¼ cup raw macadamias or cashews (*optional see note in post)
• 1/8 cup freshly chopped garlic (about 4-5 cloves)
• 2 Tbsp cold pressed extra virgin olive oil or grapeseed oil
• ½ tsp Celtic sea salt

1. Saute the onions and garlic with a bit of the oil for a couple of minutes until soft and translucent.
2. Add in the celery, zucchini and squash and saute for a few more minutes.
3. Add in the green beans, broccoli and vegetable broth and bring to the boil.
4. Simmer for about 20 minutes.
5. Puree in batches in your blender (I use a Vitamix)
6. Serve topped with ball of grain or with a slice of gluten free bread.
   

http://healthyblenderrecipes.com/recipes/creamy_vegan_green_vegetable_soup/

Vegan Garlic and Potato Soup

• 2 whole heads of organic garlic
• 6 large red potatoes scrubbed and sliced
• 2 large red onions chopped and caramelized
• 7 cups veggie stock
• Celtic sea salt and freshly ground pepper
• chopped flat leaf parsley for garnishing

1. Preheat oven to 200C/400F
2. Place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
3. Parcook the potatoes in boiling water for about 10 minutes.
4. Stir fry the onions until caramelized.
5. Bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
6. Squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
7. Simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
8. Pulse very briefly with a hand blender so still relatively chunky and rustic.

Garnish with parsley and serve. YUM!

http://healthyblenderrecipes.com/recipes/happy_peasant_soup/

Spicy Vegan Carrot Soup

• 1 Tbsp cold pressed extra virgin olive oil
• 2 large organic red onions chopped – about 2 cups
• 1 kg organic carrots sliced
• 4 cloves fresh garlic chopped finely
• 1/2 tsp Celtic sea salt
• 1/2 tsp of ground coriander
• 1/2 tsp ground cumin
• 1/8 tsp hot chilli powder
• 4 cups strong vegetable broth or more
• 1/2 cup coconut cream or more to taste
• fresh chopped coriander and parsley for garnishing

1. In a large saucepan heat the oil, garlic, onions, carrots and Celtic sea salt, and gently stir for about 5 minutes.
2. Add the spices and stir for another 5 minutes letting the flavours infuse.
3. Cover with stock and bring to the boil.
4. Simmer gently for about 45 minutes or until the carrot is cooked through.
5. Puree soup in your blender (I like to use Vitamix), return to the pot and stir in the coconut cream.
6. Garnish with fresh coriander and parsley.

Serve with gluten free garlic croutons, gluten free crusty bread or a grain ball. YUM!

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’

Eating Soup for Weight Loss

Eating a broth-based soup before your main meal could help you eat fewer calories overall.

Eating soup can help you lose weight by increasing fiber and curbing your appetite. But not all soups are smart for those of us watching our weight. And how do you make soup into a meal that won't leave you ravenous in an hour? Here are some smart tips on eating soup for weight loss:

• Vegetable soup is virtually an ideal appetizer to help you lose weight. Most varieties contain 100 calories or less per serving. Plus, vegetables contain lots of fiber, which helps you feel full (and thereby prevent overeating) when you consume it before your meal.
• To make pre-prepared soups heartier and even more nutritious add frozen or canned vegetables or beans. Remember, additional fiber will help you feel fuller longer.

• For a stick-to-your-ribs dinner, make your own bread bowl. Simply purchase ready-made large whole-grain rolls (or mini loaves) at your local bakery or grocery store, hollow them out and fill with soup. (This is also really tasty with chili. My pick is Amy's Low Sodium Vegetarian Chili.).

• Choose tomato- or broth-based soups often. If you're really in the mood for a creamy variety, use water or fat-free evaporated milk instead of whole milk during preparation. Check for reduced-fat versions (I think my favorite, the 98% fat-free version of cream of chicken soup, is almost identical to the regular version.).

• If you get bored with the soups you normally keep on hand, don't be afraid to try something new. Pick a variety at random at your next shopping trip. Or, combine two different varieties you already have together for a new flavor experience. Be sure to check out frozen soup varieties at your grocery store; you're sure to find a new and unique variety.

http://weightloss.about.com/od/glossary/qt/soupson.htm

Zucchini Basil Soup

Zucchini Basil Soup

Creamy and delicious, simple and fresh. Add a glop of Greek yogurt blended with PURE unflavored when isolate protein to make this a complete meal.

1 medium onion, diced

2 garlic cloves, chopped

2 pounds small zucchini, trimmed and cut crosswise into chunks

2 tablespoons olive oil

4 cups chicken broth - Swanson Natural Goodness has excellent flavor

1/3 cup loosely packed basil leaves

Sea salt and freshly ground black pepper

Cook onion and garlic in olive oil in a heavy saucepan over medium-low heat, stirring occasionally, 5 to 7 minutes, until tender. Add zucchini and 1 teaspoon sea salt and cook, stirring occasionally, 5 minutes. Add broth and simmer 15 to 20 minutes, until tender. Puree soup with basil in 2 batches in a blender or food processor (use caution when blending hot liquids).

Season soup with salt and pepper. Serve in shallow bowls with Greek yogurt.

Makes four 1 1/4 cup servings

Calories 202, fat 4g, carbs 9g, protein 4g

Spicy Chicken Curry Soup

Ingredients

• 1 tablespoon peanut oil
• 1 clove garlic, minced
• 1/2 carrot, peeled and diced
• 1 (14 ounce) can coconut milk
• 1 tablespoon green curry paste
• 2 skinless, boneless chicken breast halves - cubed
• 2 cups chicken stock
• 1 lime, juiced
• 1/4 cup chopped green onions

Directions

1. Heat the oil in a medium pot over medium heat. Stir in the garlic and carrot, and cook 5 minutes. Mix in 1/4 the coconut milk. Stirring constantly, bring to a boil. Mix in curry paste. Place the chicken in the pot, and toss to coat.
2. Reduce heat to low, and pour in the chicken stock. Cook until heated through. Stir in remaining coconut milk, lime juice, and green onions. Continue to cook and stir at least 10 minutes before serving.

Broccoflower Soup

The so easy to make, easy to eat Brociflower soup. And you feel so full

and lose weight.

Such nice color change, anda really nice, warm taste. You can even sip on a cup of this for breakfast.

1 large (HUGE) head of cauliflower

3 smaller heads of broccoli

large box of organic vegetable broth

1 can of coconut milk

5 cloves of garlic

salt and pepper to taste

Place all ingredients in a large stock pot. Bring to boil and then simmer

for 20 minutes. Puree with smart stick blender and you are done!

Feel free to add any spices or taste that you think you might like. I

liked it as a mild alternative to the other spicy soups I eat but you

might like some chives on top. Or a bit of cayenne pepper.

For those counting calories or weight watchers points (but this is not exact)

It’s about 850 calories for the entire soup (that includes the vegetables)

and there are about 10 cup servings. So it’s about 1 and a ½ to 2 points

per serving.