Instructions:

Slice organic cabbage quarters into thin strips. Heat organic oil in a large soup pan and add organic cabbage, organic carrots, organic celery and organic parsnips. Cook over low heat for approximately 10 minutes. Stir often so vegetables don’t stick to pan.

Stir in stock and bring to a boil. Add organic potatoes, organic zucchinis, organic cauliflower and organic tomatoes with a little chopped fresh organic parsley and organic salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender.

Serve into warm soup bowls and garnish with a little chopped fresh parsley.

Mmmm…..mmmmm….good. A nice warm soup for those cold winter days.

Instructions:

Cut the green tops off the organic spring onions and thinly slice the rest. Place the coarse green tops in a large pan along with the cilantro stalks, ginger, dried chilli and dashi or vegetable stock. Heat the mixture gently until it comes to a boil. Lower heat and simmer for 10 minutes. Strain through a sieve and return clear broth to pan. Reheat until simmering.

Add the green portions of the sliced organic spring onions, with the chopped pak choi and tofu. Cook over low heat for 2 minutes. In a separate bowl mix 3 tablespoons of miso with a little hot broth in a bowl and stir into the soup. Add additional miso and soy sauce to taste.

Stir coarsely chopped cilantro leaves into pan and along with the white part of the organic spring onions. Cook gently for 1 minute and serve into warm bowls. Sprinkle with thinly sliced chilli if using.

2 tablespoons organic olive oil
1 small butternut squash, peeled, deseeded and cubed
2 organic carrots, peeled and sliced into thick rounds
1 large organic parsnip, peeled and cubed
2 organic leeks, thinly sliced
1 organic onion, peeled and quartered
2 bay leaves
4 thyme sprigs or 1 teaspoons dried thyme
3 rosemary sprigs or 2/3 teaspoons dried rosemary
5 cups organic vegetable stock
Salt and ground organic black pepper
Organic sour cream to serve

Instructions:

Preheat oven to 375F. Pour organic olive oil into a large bowl and add organic vegetables, thyme, rosemary and bay leaves. Sprinkle with organic salt and pepper. Toss well until coated in oil. Place vegetables on a non stick tray in a single layer. Roast vegetables in preheated oven for approximately 45 minutes or until tender. Turn occasionally to ensure they brown evenly.

Remove from oven, discard herbs and transfer vegetables to a large pan. Pour stock over the vegetables and bring to a boil. Reduce heat and simmer for approximately 10 minutes. Remove soup from heat and leave to cool slightly. Transfer soup to a blender and blend until smooth.

Return soup to pan and gently heat through. Serve into warm bowls and garnish with a swirl of organic sour cream.

3 lbs of sun ripened organic tomatoes
1 2/3 cups of organic chicken or vegetable stock
3 tablespoons of organic tomato puree or tomato sauce
2 tablespoons organic balsamic vinegar
2 teaspoons organic sugar or equivalent
Fresh chopped basil leaves (about a handful)
Organic salt and black pepper to taste

Wash organic tomatoes and place them in a large bowl. Pour boiling water over them and leave for 30 seconds. Drain boiling water and add a little cold water to cool. It will now be easier to peel the skin.

Peel the skin off all tomatoes and cut each tomato into quarters. Place organic tomatoes in a large pan and pour organic chicken or vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low. Simmer gently for approximately 10 minutes. Stir in the organic tomato puree, vinegar, sugar and chopped basil leaves. Season with organic salt and pepper to taste and simmer gently while stirring for a further 2 minutes.

Let soup cool slightly and then transfer to a food processor or blender and blend until smooth. Transfer soup back to the pan and reheat gently taking care not to boil.

A nice soup to warm the soul, in addition to your regular daily intake of supplements.

1 cup of red organic lentils, rinsed and drained
2 organic onions, finely diced
2 organic garlic cloves, crushed
1 organic carrot, peeled and finely sliced
2 tablespoons organic olive oil
2 bay leaves
½ teaspoon dried organic oregano
7 cups organic vegetable stock
Organic salt and black pepper

Instructions:

Place all ingredients except organic salt and pepper into a large soup pan. Bring to a boil and then lower heat and simmer for approximately 1 hour. Stir occasionally to prevent organic lentils from sticking to pan. If soup thickens and lentils are still not tender, add a little extra vegetable stock.

Remove the bay leaves. Add organic salt and pepper to taste. Serve soup into warm bowls and serve with organic whole wheat bread.

This great soup is part of an overall health plan which includes a strong base of full spectrum daily supplements.

2 tablespoons of organic olive oil
3 organic leeks washed and sliced
1 lb organic carrots, washed, peeled and sliced
5 cups of organic chicken or vegetable stock
Juice of two organic oranges
Finely grated rind of two organic oranges
2/3 cup of organic plain no fat yogurt
Organic salt and black pepper to taste
Chopped cilantro to garnish

Place organic olive oil in a pan and add organic leeks and organic carrots, stir well until coated with oil. Cover and cook over low heat for approximately 8 to 10 minutes or until the vegetables start to soften (don’t let them discolor). Pour organic chicken or vegetable stock, organic orange juice and orange rind over the vegetables. Season with organic salt and pepper to taste.

Bring to a boil, then lower heat and cover. Simmer for approximately 40 minutes or until the vegetables are tender. Let the soup cool a little then transfer to a food processor or blender. Blend until smooth. Return soup to pan and add 2 tablespoons of organic yogurt. Reheat gently taking care not to let soup boil.

Serve the soup in warm bowls and place a swirl of yogurt and garnish of cilantro leaves on the center of each bowl.

Now that you have a nice hearty delicious soup in your repertoire, don’t think you can skimp on your supplements. Make sure you take them every day as your insurance to ward off disease.

3 organic red bell peppers, washed and deseeded
1 organic yellow bell peppers
1 medium organic onion, finely diced
1 organic garlic clove, crushed
3 cups of organic vegetable stock
1 tablespoon organic all-purpose flour
Organic salt and black pepper to taste
Diced organic red and yellow bell pepper pieces to garnish
Organic plain yogurt to garnish

Preheat grill. Wash and cut the organic peppers in half and remove stalks, core and seeds. Arrange peppers in a non stick baking tray (skin side up) and place under the hot grill. Grill for about 8 to 10 minutes or until skins begin to char.

Transfer organic peppers to a plastic bag, seal and leave to cool. Let cool (about 15 minutes), peel skins and discard. Roughly chop the remaining pepper flesh and set aside.

Place the organic onion, organic crushed garlic and 2/3 of the organic vegetable stock in a pan. Cook over medium heat for about 5 minutes or until stock begins  to reduce. Sprinkle the organic flour into the pan and stir to reduce lumping. Add chopped peppers and bring to a boil. Cover, reduce heat to low and simmer for 5 minutes.

Let soup cool slightly and transfer to a food processor or blender. Blend until smooth. Transfer soup back to pan and reheat gently, season with salt and pepper to taste.

Serve in warm bowls and sprinkle a few chopped peppers and a little yogurt in the center of each bowl if desired.

Let us know how you make out!

Eat well, exercise, sleep well and supplement with healthy vitamins.

1 tablespoon organic olive oil
1 organic onion, finely diced
2 organic garlic cloves, crushed
7 ½ cups of vegetable stock
2 teaspoons ground cumin
1 medium organic sweet potato diced
1 lb organic corn kernels (fresh or frozen)
Organic salt and ground black pepper
Organic lime wedges to serve

Instructions:

Heat the organic oil in a large soup pan and gently fry the organic onion until soft (approximately 5 minutes). Add the organic garlic and gently fry for another 2 minutes. Add 1/14 cups of vegetable stock to the pan. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cumin and diced organic sweet potato and simmer a further 10 minutes. Season to taste and add the organic corn and remaining stock. Simmer approximately 10 minutes.

Remove soup from heat and let cool slightly. Transfer half the soup to a blender or food processor and blend until smooth. Stir mixture into the pan and mix together with the chunky remaining soup and gently stir together.

Serve into warm bowls with lime wedges on the side.

Enjoy! Remember, we love to hear from you.

Ingredients for Stock:

2 organic chicken thighs and legs or 2 larger organic chicken breasts
1 organic onion, diced
2 organic garlic cloves, crushed
1 oz of fresh grated organic ginger or ½ teaspoon dried ginger
2 lemon grass stalks
2 dried red chillies

Ingredients for Soup:

2 lemon grass stalks
1 tablespoon Thai fish sauce
½ cup short grain organic rice rinsed
Organic salt and ground pepper to taste
Fresh chopped cilantro (about a handful)
1 finely chopped and deseeded red chilli to garnish
1 organic lime quartered to serve

Instructions:

Put the organic chicken into a large deep pan and add all the other stock ingredients. Cover with water. Bring to a boil. Reduce heat to low and simmer gently (lid on) for approximately 2 hours, until the chicken is tender and you have a rich stock.

Skim off any excess fat from the top of the stock, strain the stock into a large bowl. Set aside. Remove skin from the organic chicken. Shred the meat

into a separate bowl, set aside.

Flatten the lemon grass stalks using a rolling pin or the edge of a knife. Pour stock back into a soup pan and add the lemon grass stalks, fish sauce and organic rice. Simmer uncovered over low heat for approximately 40 minutes. Add shredded chicken after 30 minutes and season to taste with organic salt and pepper.

Slice and deseed the chilli. Chop into thin pieces. Be careful when handling chilli. Quickly wash your hands afterwards. Serve soup into warm bowls and garnish with a little chopped fresh chilli and lime wedge.

Let us know what you think!

1 whole small organic or free-range chicken or several chicken thighs and legs

2 lb organic leeks

1 fresh bay leaf

1 large organic carrot, peeled and thickly sliced

10 cups of organic chicken broth

½ cup pearl barley

Organic salt and black pepper 

Fresh chopped organic parsley to garnish

Instructions:

Place the organic chicken in a large deep pan, slice half of the organic leeks and place them in pan.  Add the bay leaf, a little chopped organic parsley, organic carrot and stock and bring to a boil.  Reduce heat and cover.  Simmer gently for approximately 1 hour and 30 minutes.  Skim off any excess fat at the top of the pan occasionally during simmering.  

Leave until slightly cooled and strain the soup into another large pan.  Discard all the chicken skin, bones, and vegetables.  Shred all the chicken meat and add to the clear stock.  Set aside.  

Rinse the pearl barley and cook in a separate pan of boiling water for approximately 10 minutes.  Drain and rinse again.  Add the pearl barley to the stock and the chicken and cook over low heat for approximately 15 to 20 minutes or until the barley is tender.  Season with organic salt and pepper to taste.  

Serve in warm bowls and garnish with fresh chopped organic parsley.