Soup Recipes
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  • 1. WHILEY’S NOISETTE’S RED PEPPER SOUP DETOX CURRY PUMPKIN SOUP 4 large red peppers 2 Tbsp oil ( grapeseed or olive) 1 onion chopped 2 garlic cloves minced 1 pumpkin or butternut squash, peeled 1 tbsp curry powder Cleanse Renew 4 cups vegetable broth 2 tbsp olive oil 1 Tbsp Lemon Juice 1 med onion sliced ½ Tbsp Pepper 4 cups vegetable stock Fresh basil/ cilantro/or parsley black pepper Re-energize (4 tbsp live natural yoghurt to serve, but not during the detox Soup 1. Cut the red peppers in half and remove all the seeds. Place side down on a baking sheet and broil until skins are 1. Cut the peeled pumpkin into chunks. Heat the Recipes blackened. Cool. olive oil in a large pan and add the sliced onions. 2. Meanwhile sauté onions and garlic Cook gently over a low heat until all vegetable until transparent. are softened. 3. Chop red pepper and add to the sauté 2. Stir in the curry cook, stirring for a further minute. onion and garlic mixture. Cook for 2-3 Add the pumpkin and the vegetable stock and minutes. Add the vegetable broth, and season black pepper. simmer for 20 minutes. 3. Bring the soup to the boil and simmer for about 30 4. Add lemon juice and blend in a minutes, until the pumpkin is tender. Blend in a blender so you get a smooth consis- tency blender or food processor. 5. Season with pepper and garnish with parsley, coriander or basil To a healing body Mini nesa by kicak/pelletier
  • 2. Soups during a detox help make the stomach feel satiated. Remember to LAURA’S DETOX LAURA’S DETOX use only vegetable stock either in a ROASTED VEGGIES SOUP CAULIFLOWER AND cube or made fresh. BROCCOLI SOUP 2 large carrots, peeled PETUNIA’S BEET SOUP 1 medium potato, peeled 1 tbsp Olive oil 1 onion, chopped 3 celery stalks 4 medium beets, peeled 3 garlic cloves, chopped 2-3 cups cauliflower florets 2 cups broccoli, cut into small pieces 2 carrots, peeled 2-3 cups broccoli florets 2 cups cauliflower, cut into small pieces 2 celery sticks 4 cups water 1 medium onion 3 tbsp olive oil 1 potato, peeled and diced into small 3 garlic cloves 2 onions, sliced pieces 3 tsp olive oil 2 garlic cloves, crushed ½ cube vegetable bouillon ¼ tsp of salt 4 tomatoes, chopped 1 bay leaf 3 tsp curry powder (or to taste) 1. Sauté onion and garlic in oil on medium 1 tbsp parsley ½ tsp red chili powder (or to taste) heat until translucent, about 5-7 4 peppercorns 4 cups hot water minutes. 5 cups vegetable stock 2. Add broccoli, cauliflower, water, potato, Black pepper 1. Preheat oven to 350 and bouillon cube. 2. Cut veggies into chunks and put into large mixing 1. Chop beets, carrots and celery bowl. 3. Bring to a boil and then reduce heat to a simmer for 20 minutes or until into thick strips. 3. Add olive oil and salt and stir until all veggies are vegetables are tender. 2. Heat the oil in a pan and cook the onions coated. Spread veggies into single layer on a over low heat for 5 minutes. sheet pan. 4. Remove from the heat. 3. Add the garlic and chopped tomatoes to 4. Roast veggies for 20 minutes, then turn with 5. Using an immersion blender, food the pan and stir for 2 minutes more. spatula. Roast another 10-20 minutes or until processor, or blender, puree the soup 4. Add the herbs to the pan with vegetable veggies are tender and browned on the edges. until smooth (you will have to do this in stock. Bring to boil, cover and simmer for batches if not using an immersion 5. Put roasted veggies into food processor or blender). 1 1/2 hours or until vegetables are very blender and add a little hot water. Blend until tender. pureed. 6. Return to the pot and set back on a 6. Transfer to a large saucepan and add the warm burner to heat through. Season remaining hot water (or as much as you need for with a small the consistency you want), curry powder and red amount of salt chili powder. Heat and serve and pepper as per your taste. Thank you to Laura Gordon for donating both these recipes that she created during her detox program.