Soup Season

celery soup

Celery Soup
Serves 6
Use this recipe as a formula for making delicious vegetable soups.
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42 calories
9 g
0 g
0 g
1 g
0 g
260 g
672 g
4 g
0 g
0 g
Nutrition Facts
Serving Size
260g
Servings
6
Amount Per Serving
Calories 42
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 672mg
28%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
7%
Sugars 4g
Protein 1g
Vitamin A
17%
Vitamin C
11%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups Celery, chopped
  2. 2 medium Brown Onions, chopped
  3. 1 small Leek, sliced
  4. 1 Kumara, chopped
  5. 2 cloves Garlic, chopped
  6. 1 Tab Olive oil
  7. 2 Bay Leaves
  8. 1 Tab Apple Cider Vinegar
  9. small bunch of fresh Parsley (or Dill)
  10. 4 cups homemade Vegetable Stock
Instructions
  1. Heat Oil in a large pot, brown all the vegetables for 5- 10 mins, add Vinegar and cook 1 more minute. Add Stock, Parsley, and Bay leaves and bring to the boil. Simmer covered for 20 mins.
  2. Cool a little and then place in the blender (in batches) to get a creamy consistency. Season with Salt and/or Pepper.
beta
calories
42
fat
0g
protein
1g
carbs
9g
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35 day detox http://35daydetox.com/
minestrone soup

Minestrone Soup
Serves 10
A bit of a twist on the Italian classic; use quinoa in place of pasta for a gluten-free version, and it'll up the protein quotient as a bonus.
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210 calories
40 g
0 g
3 g
8 g
0 g
308 g
706 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
308g
Servings
10
Amount Per Serving
Calories 210
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 706mg
29%
Total Carbohydrates 40g
13%
Dietary Fiber 6g
25%
Sugars 5g
Protein 8g
Vitamin A
93%
Vitamin C
42%
Calcium
9%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 Tab Olive oil
  2. 2 Brown Onions, diced
  3. 4 cloves Garlic, crushed
  4. 2 stalks Celery, sliced
  5. 2 Carrots, sliced
  6. 1 Parsnip, diced
  7. 1 Leek, finely sliced
  8. 2 cans Tomatoes, chopped
  9. 1 can Butter Beans, drained and rinsed
  10. 2 , cups Kale, shredded
  11. 6 cups homemade Vegetable Stock
  12. 2 cups Quinoa, cooked
  13. 1 tspn dried Oregano
  14. 1 tspn dried Basil
  15. Salt to taste
  16. 2 Tab fresh/frozen Basil (or Parsley), chopped
Instructions
  1. Heat Oil in a large stockpot. Add Onion and cook for 5 mins, then add Garlic, Celery, Carrots, Parsnip and Leek and cook for a further 5 mins (until they start to soften). Stir in the dried Oregano and Basil, Tomatoes and Stock. Bring to the boil, reduce heat and simmer for 10 mins. Add Kale, Butter beans and Quinoa and simmer a further 5 mins. Season and garnish with fresh Basil (or Parsley).
beta
calories
210
fat
3g
protein
8g
carbs
40g
more
35 day detox http://35daydetox.com/