Ingredients:

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.

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Ingredients:

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.

Filed under: Food, Organic, Recipes, Soups by Healthman
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Ingredients:

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.

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This soup has a Thai influence and is made with fresh homemade organic chicken stock.
Note: If you can’t find lemongrass in the specialty section of your supermarket or specialty store, you can omit.

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!

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Ingredients:

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.

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