Cauliflower Soup

2 Tbs. olive oil

2 garlic cloves, peeled and crushed

2 onions, peeled and chopped

3 leeks, washed, trimmed, and sliced

½ head of celery

1 cauliflower, trimmed and cut into small florets

4 cups water

1 cup brown rice, cooked

1 tsp. cumin

3 Tbs. parsley

Heat oil in a large saucepan with 1 Tbs. water over low heat.  Add garlic, onions, leeks and celery.  Cook over low heat for 20 minutes, stirring occasionally.  Bring to boil and reduce heat and simmer for 10 minutes, or until cauliflower is tender.  Add cooked rice.  Leave to cool for 5 minutes then blend in a food processor or blender until smooth.  Add more water if necessary.  40 minutes preparation time.  Makes 4 servings.

Fennel Leek Soup

1 fresh fennel bulb, trimmed

10 cups water

2 leeks, sliced down the center and well rinsed

1½ cups carrots, peeled and coarsely chopped

4 cups sweet potatoes, coarsely chopped

½ tsp. dried thyme

½ tsp. fennel seeds

1½ tsp. salt (or to taste)

2 Tbs. olive oil

2 cups spinach, rinsed and stemmed

2 Tbs. fresh dill, chopped

1 Tbs. fresh lemon juice

Freshly ground black pepper, to taste

Thinly sliced radishes, for garnish

Remove any tough outer layers from the fennel bulb, setting the tender inner bulb aside.  Rinse the outer layers well and place in a large pot with the water.  Cut off the dark green tops of the leeks and rinse well to remove any hidden sand.  Add to the pot, along with the carrots, about ½ of the potatoes, the thyme, the fennel seeds, and salt.  Bring to a boil and then lower the heat.  Simmer, covered, for about 45 minutes.  Meanwhile, cut the fennel bulb in half and slice thinly.  Remove the root ends from the leeks and peel off the outermost layer.  Chop the white and most tender green parts.  In a large soup pot, sauté the fennel and leeks in the olive oil until tender, about 10 to 15 minutes.  Strain the prepared stock and add to the fennel and leeks.  Add the rest of the potatoes and simmer until soft, about 15 minutes.  Stir in the spinach, dill, lemon juice and salt to taste.  Puree in batches in blender until smooth and silky.  Add salt and pepper to taste and finish with a few floating radish slices.  1½ hours preparation time.  Makes 8 servings.

Quick Homemade Beef Soup

Leftover pot roast (or any cut of precooked meat)

6 cups natural beef broth

½ Tb. extra virgin olive oil (or butter)

Celery, chopped to desired amount

¼ cup chopped onion

1 garlic clove, minced

Fresh or dried parsley, as desired

Salt and pepper to taste

Chopped kale, Swiss chard, or spinach

Sauté onion, garlic, and celery till tender in olive oil.  Add beef, broth, and seasonings to pot.  Slow cook for at least half an hour.  Just before finished cooking, add kale, Swiss chard, or spinach.  Best if prepared the night before.  45 minutes preparation time.  Makes 4 servings.

Lentil Soup

1 lb. lentils

2 Tbs. butter

¼ cup carrots, chopped

¼ cup onions, chopped

¼ cup celery, chopped

1 can diced tomatoes

2 quarts organic chicken broth

Salt, pepper, thyme, and oregano to taste

Sauté onions, carrots, and celery in butter 6 to 7 minutes.  Add the remaining ingredients and cook over stove 30-45 minutes or until tender.  55 minutes preparation time.  Makes 8 servings.

Vegetable Soup

2 tsp. olive oil

3 garlic cloves, minced

1 onion, chopped

3 celery stalks, chopped

1 medium zucchini, diced

½ head small green cabbage

2-3 carrots, sliced

¾ cup fresh parsley, chopped

1 Tbs. dried dill weed

1 container organic vegetable broth

1 container organic beef or chicken broth

2 cups oven roasted plum tomatoes with juices, diced

5 leaves lacinato kale, cut and large end of stem removed


In a large pot over medium high heat, sauté garlic, onions, and celery in oil.  Once onions are translucent, add zucchini, carrots, and cabbage.  Stir and heat for another 3-5 minutes.  Add containers of broth, tomatoes, parsley, and dill weed.  Season according to taste with pepper.  Let simmer for at least 30 minutes.  Approximately 5 minutes before serving, add the lacinato kale.  45 minutes preparation time.  Makes 8 servings.

Chicken Soup

2 chicken breasts, halved, on the bone, skinned

2 quarts organic chicken broth

1 small onion, chopped

2 celery stalks, chopped

2 carrots, chopped and diced

1-2 tsp. dried dill weed

Fresh parsley, chopped, to taste

Salt and pepper to taste

Kale, spinach, or Swiss chard, torn into pieces

Combine first seven ingredients and simmer for 1½ to 2 hours.  Remove bones from chicken and discard.  Season to taste.  Add your choice of greens 5 to 10 minutes before serving.   2¼ hours preparation time.  Makes 6 servings.

Hearty Turkey Soup

serving size  6-8


2 quarts turkey stock or broth

1 turkey carcass, meat removed(or turkey breast with bone in)
1 whole carrot, 1 carrot sliced
1 whole stalk celery, 1 stalk diced
1 onion, peeled and halved, 1 onion peeled and diced
2 bay leaves
3 cups turkey meat (light and dark), diced
2 tablespoons olive oil
2 garlic cloves, peeled and chopped
3 cups leftover vegetables, diced (sweet potatoes, parsnips, carrots, green beans)
1 tablespoon chopped fresh sage
creme fraiche, for garnish (optional) not on detox.


1. In a large stock pot, add the turkey broth, turkey carcass, whole carrot, whole celery stock, halved onion and one bay leaf. Bring to a boil and simmer for about 1 1/2 hours.

2. Remove the large bones and carcass from the broth. Strain the mixture through a fine mesh sieve or colander. Discard the solids and reserve broth hot.

3. In a separate large soup pot, heat the olive oil. Add the garlic and cook until translucent. Add the cut carrot, celery and onion and cook over medium-low heat until all are softened, about 8 minutes.

4. Add the turkey broth, the chopped sage and the remaining bay leaf to the soup pot. Bring to a simmer. Once simmering, add in the leftover vegetables and diced turkey meat. Bring it back up to a simmer and cook for 5 minutes. Turn off the heat, cover and allow to steam for about 8 minutes or until all the leftover vegetables are softened. Serve with a dollop of creme fraiche if desired.

Fresh Tomato and Avocado soup

Keep this soup well chilled, but not so much that the chill dulls its flavors.  servings  4

1 pound tomatoes, chopped (about 4 tomatoes)
1/4 cup chopped red onion
1/4 cup chopped seedless cucumber
1/4 cup chopped red bell pepper
1 clove garlic, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
3/4 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
2 avocados, diced (about 2 cups)

Combine all ingredients except avocado in a large bowl. Mash lightly with a potato masher, stir in 1 cup water, cover, and chill for at least 1 hour or up to 6. Stir in the avocado and serve immediately.

Nutritional information
(based on individual servings)
Calories: 255
Total Fat: 23 g
Saturated Fat: g
Cholesterol: mg
Sodium: 457 mg
Carbohydrates: 15 g
Fiber: 6 g
Protein: 3 g