Recipes for Health Soups

Simple Vegetable Stock

A good vegetable stock adds richness and extra nutrients to soup. This basic stock can be used as the foundation for any soup recipe and can be used as a broth during a cleansing program with the addition of a bit of miso and chopped scallions.

3 stalks celery with leaves, cut into 2-inch pieces

1 medium leek, cut into 2-inch pieces

3 medium carrots, cut into 2-inch pieces

3 medium onions, quartered

1 large potato, cut into large chunks

4 garlic cloves, chopped

2-inch piece fresh ginger root, chopped

1/2 bunch fresh parsley 1/2 teaspoon sea salt

1. Place ingredients into a large pot. Add 10 cups of water and bring to a boil over medium heat. Reduce heat and simmer gently for 1 hour.
2. Strain stock through a fine strainer. Refrigerate and use stock within a couple of days or freeze and use within 3 months.

Roasted Root Vegetable Stock

Roasted root vegetables give this stock a sweet, deep flavor. Use as a base for intensely flavored soups. Add a teaspoon of miso to one cup of stock and a bit of chopped scallion and you have an instant healthful cleansing broth.

2 medium burdock roots, scrubbed and cut into 1-inch chunks 2 large parsnips, scrubbed and cut into 1-inch chunks

4 large carrots, scrubbed and cut into 1-inch chunks

2 medium onions, peeled and quartered

1 head garlic, separated into cloves

2-inch piece of ginger, sliced into 1/4-inch rounds

2 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

4 dried shiitake mushrooms

1. Preheat oven to 425 degrees. Put the vegetables into a large roasting pan and mix with olive oil and sea salt. Roast for approximately 30 minutes, stirring occasionally

2. Remove vegetables from oven and transfer to a large pot with 10 cups of water. Add shiitake mushrooms. Bring to a boil over medium heat, lower heat, and simmer covered, for 1 hour

3. Strain through a fine mesh strainer, extracting as much liquid from the vegetables as possible. Refrigerate stock and use within a couple of days or freeze for up to 3 months.

Miso Shiitake Soup

This warming broth is excellent as a fall or winter cleansing tonic soup. Shiitake mushrooms have potent immune-enhancing properties, and miso helps to replenish healthy intestinal flora. Serves 4.

1 cup shiitake mushrooms, sliced

1 cup carrots, sliced into thin half moons

1 1/2-inch piece of ginger root, thinly sliced

2 cloves garlic, minced

2 tablespoons extra virgin olive oil

5 cups vegetable stock or water

2 tablespoons light miso, or to taste

2 scallions, cut diagonally into 2-inch pieces

1. In a heavy pot over medium heat, sauté shiitake mushrooms, carrots, and ginger, in olive oil for 3 minutes. Add garlic and sauté 1 minute.

2. Add vegetable broth or water and simmer, covered, for an additional 5 minutes, or until carrots are tender. Turn off heat.

3. Dissolve miso in a small amount of hot soup broth and stir into soup. Add scallions and cover. Let stand for 2 minutes, and serve.

Carrot Soup with Dill

This simple and delicious soup provides a potent dose of beta-carotene. Miso adds beneficial friendly flora. Serves 4.

4 cups carrots, chopped

1 cup purple onion, chopped

1 cup potato, peeled and chopped

2 tablespoons extra virgin olive oil

5 cups vegetable stock or water

2 tablespoons light miso or sea salt to taste 2 tablespoon fresh dill, minced

Freshly ground black pepper to taste

1. Sauté carrots, onion, and potato in olive oil over medium heat for 5 minutes. Add vegetable stock or water and simmer for 30 minutes, or until vegetables are soft.

2. Cool slightly, and puree soup in a blender or food processor with lemon and miso. Return to soup pot and add dill and freshly ground black pepper. Heat gently and serve.

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