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Rita's Asparagus/Broccoli Chicken Soup

3 cups chopped asparagus

2 cups chopped broccoli

2 stalks celery- chopped

1/2 cup chopped onion ( if tolerated)

1 small can chicken broth

2 chicken breast halves- cut into chunks-sprinkle w/salt

1/2 teas. salt

1/4 teas. basil

1/8 teas. pepper ( if tolerated)

1/8 teas. garlic powder

2 tbsp. olive oil

 

Place asparagus and broccoli in just enough water to cover. Cook until tender. Pour everything( water included) into a blender and blend until smooth. Put back into saucepan. While veggies are cooking, sauté chicken in oil, add onions and celery and cook until tender. Add this to the of vegetables, with broth, salt, basil, pepper, and garlic powder. 

Stacy's Chicken Soup

Boil up a chicken cut in pieces in a large pot 3/4 filled with water. Remove the "scum" as it cooks, and then put in onions, celery, parsnips (if you can tolerate them), lots of fresh dill, salt, and pepper. Let it cook a couple of hours. 

Strain everything so that you are left with the broth. Cut the chicken and veggies in pieces in put back in soup. You can add rice or whichever noodle you can handle.

Joy's Chicken Soup

Sauté chopped onion or leek, garlic, celery, and carrots in olive oil, dill and salt until onion is translucent. Add water or chicken broth (whichever is OK for us). Add chopped potato. Simmer until done. Add more salt as needed to taste. I sometimes add chicken and put spinach leaves in a bowl and pour hot soup over spinach.

Katie's Cauliflower/Broccoli Soup

Sauté onions or leeks in olive oil and add roughly chopped cauliflower or broccoli (you can chop up and use the tender parts of the stalk as well). Add enough water to just cover the veggies and simmer for 20 minutes. Blend in food processor saving some unblended bits of veggies to add back in for texture. Add salt to taste and any herbs you are allowed. You can vary this recipe by adding a carrot, potato or any other veggies you like to the pan at the beginning. If you want to serve to other members of your family you can add a dash of milk or yoghurt to their portions to make it even more creamy. I make a large pan of this and freeze it in portions so that I always have a meal to hand if I get in late from work. Blending the soup thickens it without adding any grain products.

 

 

 

Carolyn's Roasted-Potato Fennel Soup

Serves 10 to 12

4 pounds red potatoes, unpeeled and quartered

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon minced garlic (3 cloves)

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

4 cups chopped yellow onions (4 onions)

4 cups chopped fennel bulb (about 2 pounds)

3 quarts chicken stock or water

Preheat the oven to 400 degrees.

In a large bowl, toss the potatoes with 1/4 cup olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 30 minutes, until cooked through.

Sauté the onions and fennel with 2 tablespoons olive oil in a large stockpot on medium heat until translucent, 10 to 15 minutes. Add the roasted potatoes (including the scrapings from the pan) and the chicken stock. Cover and bring to a boil. Lower the heat and simmer uncovered for 1 hour, until all of the vegetables are very soft. Allow the soup to cool slightly. Pass the soup through the largest disk of a food mill or chop coarsely in batches in a food processor fitted with a metal blade. Taste for salt and pepper. 

Reheat and serve hot.

* For those of you who have graduated to milk, you can add 1 cup of heavy cream prior to pureeing the soup.

 

 

 

Fran's Chicken Soup

Put a large pool of olive oil in the bottom of the pan and sauté onion and a small amount of garlic. Add a whole organic chicken breast with bones in. Add about two inches of water and let that simmer on low for quite a while. Then add about 5 cups of water and keep simmering until all of the chicken falls off the bone. Remove the bone. Add more water as it cooks away. I tend to put in all the vegetables I can eat closer to the time I want to eat the soup. I keep adding fresh vegetables each time I eat some. Add salt to taste. Whatever spices you can tolerate can be added as well

I also always have a large pre-cooked bowl of brown rice in the refrigerator. I make it in the microwave and add it cold to the soups and stews which cools them down so they are always ready to eat......fast. 

Lisé's Steak-and-Potato Soup

Serves 4

The hardest part of this soup is slicing the steak into thin, thin slices, but you can skip that step if you buy a package of pre-sliced "beef for stir-fry" from the supermarket or sliced beef for bulgogi from an Asian market.

3 tablespoons cooking oil

1 pound sirloin steak, cut into 1/8-inch thick slices about 1 1/2

inches long and 3/4-inch wide, or 1 pound pre-sliced beef (see headnote)

1 1/4 teaspoons salt

1 large onion, chopped

1 pound baking potatoes (about 2), peeled and cut into 1-inch chunks

1/2 pound green beans, ends trimmed (if you can eat them)

2 cups water

1 quart canned low-sodium chicken-broth (Trader Joe's is okay - no chemicals and preservatives) or homemade stock

1/4 teaspoon fresh-ground black pepper (if you can tolerate)

In a large pot, heat 1 tablespoon of the oil over moderately high heat. Add half the steak and cook, stirring frequently, until well browned, about 2 minutes. Remove the steak with a slotted spoon. Repeat with another tablespoon of oil and the remaining steak. Remove the steak from the pot and toss all of the steak slices with 1/4 teaspoon of the salt. Reduce the heat to moderately low and add the remaining tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes, green beans, water, broth, the remaining 1 teaspoon salt, and the pepper to the pot. Bring to a boil, scraping the bottom of the pot with a spoon to dislodge any brown bits. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Return the steak and any juices to the soup.

Make sure the steak is well browned before removing it from the pot;

those brown bits left on the bottom are essential for flavoring the broth.

 

 

 

Nicole's Potato Leek Soup (I also used to use this as a sauce)

3 tablespoons unsalted butter

8 large leeks ( white part only) chopped

Stir in 3 medium baking potatoes peeled and thinly sliced

5 cups chicken stock

Bring to a boil, reduce heat and simmer until potatoes are soft ( approx 30 min) pure until smooth. Season with salt. To thin add more chicken stock. 

 

 

 

Karla's Quick Chicken Noodle Soup

1 can Healthy Valley chicken broth (now, try this only a little at first because it has some pepper in it and turmeric and may bother some)

1 can Valley Fresh chicken (has only chicken, water and salt)

Angel hair pasta (I just added about a handful-broken into thirds. I use DeBoles organic. It is organic durum semolina and organic Jerusalem Artichoke flour)

Small bits of veggies (I used califlower, but broccoli or asparagus would be good too)

Bring chicken broth and canned chicken to boil, add in rest of ingredients. Simmer until done.

mmm...just like Campbell's! (well, actually, better!)

Julie's Cauliflower Soup

Take whole cauliflower (add salt, 1.5 cups of broccoli, green onion, garlic, basil, thyme and chicken for flavor). Reserve 1/2 the cauliflower until the end. Cook that part for just a few minutes and puree everything. Simmer the pureed soup for a few minutes and voila! 

 

 

 

Catherine's Garden Vegetable Soup

1/2 cup diced onion

2 garlic cloves minced

3 cups fat free broth - chicken, beef or vegetable 

1 1/2 cups diced green cabbage

1/2 cup diced zucchini

(plus any other vegetables allowed - just have to add more broth)

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon sea salt

In a dutch oven, spray olive oil. Sauté onion and garlic over a low heat until soft - approx. 5 minutes.

Add broth, cabbage, herbs, salt and bring to a boil. Lower heat. Simmer covered 15 minutes or until veggies are just tender. Add zucchini and heat an additional 3-4 minutes. Serve hot.