Turbo Antioxidant Soup Recipes

ANTIOXIDANT SOUP (ALL INGREDIENTS ARE TO BE ORGANIC)

Antioxidant Soup (All Ingredients are to Be Organic) image

This soup is so good, you won't miss the meat. It is full of healthful antioxidants. The pureed squash and tomato sauce add thickness and rich taste.

Provided by Deborahrah

Categories Vegetable

Time 4h

Yield 5 quarts, 15 serving(s)

Number Of Ingredients 18

Ingredients

5 cups roasted organic vegetable stock
8 cups water
4 garlic cloves, minced
8 green onions, trimmed and sliced
3 cups raw carrots, diced into 1/2 inch pieces
4 cups sweet potatoes, diced, 1/2 inch pieces, with skin intact
3 cups purple cabbage, chopped
3 cups green beans (cooked)
1 cup delmonte sweet corn, drained
1 (10 ounce) package of cascadian farms chopped spinach or 6 cups of fresh Baby Spinach
4 cups chopped tomatoes (2 cans of 14 . 5 oz can be substituted)
4 ounces del- monte tomato sauce
1 (10 ounce) package of cascadian farms squash puree
1 (10 ounce) can pumpkin puree, not pumpkin pie style, can be substituted for squash
2 tablespoons dark miso, dissolved in
1 cup hot water
1/4 cup fresh oregano
1/4 cup fresh thyme

Steps:

Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup.
This soup can be frozen in quart jars. When I serve the soup, I usually add ½ cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread!

Nutrition Facts : Calories 98.6, Fat 0.7, SaturatedFat 0.1, Sodium 189.4, Carbohydrate 22.2, Fiber 5.2, Sugar 6.7, Protein 3.7

TURBO-CHARGED WEIGHT-LOSS SOUP DIET

Turbo-Charged Weight-Loss Soup Diet image

I am a big fan of the Good Housekeeping Soup Diet and I've enjoyed it just as it is for awhile now. Recently I came across a new recipe in Woman's World magazine which is loaded with Antioxidants and it inspired me to combine the two recipes with a tweak or two here and there. I have posted this recipe in metric measurements as I have found that weights convert better than cups when it comes to vegetables and canned items.

Provided by tjneilson

Categories Spinach

Time 1h10m

Yield 9 1/2 cups, 8-9 serving(s)

Number Of Ingredients 20

Ingredients

1 teaspoon extra virgin olive oil
113 g carrots, sliced
85 g red onions, diced
85 g white onions, diced
60 g celery, sliced (1 stalk)
1 garlic clove, minced
398 ml diced tomatoes with juice
150 g sweet potatoes, with skin, scrubbed, diced into 1/4-inch cubes
540 ml black beans, drained
355 g cabbage, sliced
90 g cut green beans
350 ml low sodium chicken broth
350 ml water
566 g zucchini, sliced and quartered
125 g baby spinach leaves
125 g edamame
125 g red bell peppers
1 pinch dried oregano
1/4 teaspoon cumin
salt and pepper

Steps:

Heat oil in large pot over medium-high heat. Saute carrots, onions, celery and garlic, about 8 minutes or until vegetables soften, stirring occasionnally.
Add tomatoes with their liquid. Add all remaining ingredients. Heat to boiling over high heat, stirring occasionally.
Reduce heat to low; cover and simmer 20 minutes or until all vegetables are tender.

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