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Soup Recipes

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Ginger Veggie Soup


  • 1 cup of ginger root, grated
  • 2 onions, chopped
  • 3 ribs of celery, chopped
  • 1 zucchini, chopped
  • 1 1/2 cups of potato, peeled and cubed
  • 1/2 cup of basmati rice, washed and cooked
  • 3 tbsp of chives, chopped
  • salt and pepper
  • 5 tbsp of chopped parsley
  • 4 tbsp of olive oil
  • 8 cups of boiling vegetable stock
  • 1/2 bay leaf
  • 1 tbsp of thyme
  • 1 tbsp of basil


  1. Sautee ginger root, onions, celery, zucchini, potatoes, chives, parsley, bay leaf, thyme, basil and olive oil for 10 minutes.
  2. Add the boiling vegetable stock and simmer for 45 minutes.
  3. Add the rice 30 minutes into the simmering.
  4. Add salt and pepper to taste.




Carrot and Peanut Soup


  • 10 carrots, peeled and chopped
  • 1/2 cup of organic natural chunky peanut butter
  • 5 cups of vegetable stock
  • 1 large white onion, chopped
  • 1 tsp of Cayenne pepper
  • 2 tbsp of olive oil
  • salt and pepper


  1. Sautee the onion in the olive oil for 5 minutes in a large pot.
  2. Add the carrots and sauté for another 4 minutes.
  3. Add the cayenne pepper, vegetable stock and salt and pepper.
  4. Cook the ingredients covered for 25 minutes.
  5. Add vegetable stock mixture to a food processor and blend on high.
  6. Return the ingredients to the pot.
  7. Beat the peanut butter into the soup.
  8. Simmer for 5 minutes and serve.




Thai Curry Beef Soup


  • 4 teaspoons red or green Thai curry paste
  • 8 cups water
  • 14 ounce can coconut milk
  • 3 tablespoons fish sauce or soy sauce
  • 2 tablespoons granular Splenda
  • 2-3 pounds round steak or chuck roast, in bite-size pieces
  • 1 medium onion, sliced thin, 4 ounces
  • 1 medium carrot, cut in half moons, about 2 ounces
  • 2 4-ounce cans mushrooms, drained
  • 1/2 head cauliflower, cut into florets, 16 ounces
  • 2-4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground coriander, optional
  • 3/4 pound fresh green beans, trimmed


  1. Allow about 30 minutes of prep time to get the meat and vegetables prepared.
  2. Cut any larger cauliflower florets in half or quarters, but don't make them too small or they will fall apart in cooking.
  3. Snap off the stems of the green beans and leave them whole.
  4. Whisk red onions, water, coconut milk and fish sauce/soy sauce in slow cooker.
  5. Add all but the green beans; stir to coat everything with the sauce.
  6. Add 8 cups water.
  7. Place beans on top, but do not mix in.
  8. Cook on LOW 8 hours, stirring in the beans during the last half hour or so.

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