Cream of Almond Soup

Ready in: 30-60 minutes ? Serves/Makes: 6 INGREDIENTS: 1 celery stalk 1 garlic clove, peeled and crushed 2 tablespoons butter 3 cups chicken stock 2/3 cup ground almonds 1/8 teaspoon cinnamon 1 tablespoon cornstarch 2 tablespoons water 1 cup heavy cream salt and pepper 4 fresh cilantro sprigs DIRECTIONS: In a saucepan, saute the celery and garlic in the butter until soft. Add the stock, almonds and cinnamon. Cover and simmer 20 to 25 minutes, stirring occasionally. Remove from the heat and puree in a blender or food processor. Pour back into the pan and bring again to a simmer. Meanwhile, combine cornstarch and water until smooth. Add this mixture to the soup. Stir constantly until thickened. Stir in the cream and heat 2 to 3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Garnish with cilantro sprigs. NUTRITION: Nutritional data has not been calculated yet. Request nutrition for this recipe.

Chunky Tomato Potato Soup

This easy soup also comes in a crockpot version. You can use other forms of stuffed pasta if you like; tortellini would also be good. Cook for about 3-4 minutes if you use a smaller pasta. Prep Time: 10 minutes Ingredients:

Cook Time: 20 minutes

Total Time: 30 minutes

2 tablespoons olive oil 1 cup pre-shredded carrots 3 cloves garlic, minced 1 onion, chopped 2 (14 ounce) cans vegetable broth 1 (18 ounce) can cannellini beans, rinsed and drained 2 (14 ounce) cans Italian seasoned diced tomatoes, undrained 1/8 teaspoon white pepper 1 teaspoon dried Italian seasoning 9 ounce package refrigerated cheese stuffed ravioli 1/2 cup grated Parmesan cheese

Preparation: In large saucepan, heat olive oil over medium heat. Add carrots, onion, and garlic and cook and stir until crisp tender, about 4-5 minutes. Stir in remainining ingredients except for ravioli and cheese. Bring to a boil, reduce heat, and simmer for 15 minutes. Add ravioli; cook over medium high heat for 6-8 minutes until tender. Serve with cheese.

Beef Soup.
Soups on the whole are very hearty affairs in the Caribbean. They often contain some type of meat, ground provisions, dumplings, vegetables and peas, preferably split peas. Each island has it's down traditional soup-day. In Jamaica it is Saturday and they make beef soup. Other islands choose Saturdays as their soup days also; for some it is Sundays. This is how I make my beef soup. Prep Time: 20 minutes Resting time for dumplings: 20 minutes Yield: Serves 5 Ingredients:

Cook Time: 52 minutes Total Time: 1 hour, 32 minutes

2 Tsp oil 3/4 cup diced onions 6 sprigs fresh thyme, divided 2 lbs. bone-in stew beef, cut up 1/2 cup yellow spit peas Salt and pepper to taste Water 1 lb. white sweet potatoes, peeled and cut into 2-inch chunks 1 lb. half-ripe plantains, peeled and cut into 1-inch rounds 6 - 8 okra, tops and tips removed 2 carrots, diced 1/4 cup sliced green onions (white and green parts) Dumplings

Preparation: 1. I make this soup in a pressure cooker but if you plan to use a regular pot, you will need to add more water to the soup and increase the cooking time. 2. Heat the oil in the pressure cooker or pot 3. Add onions and saut until translucent, about 2 - 3 minutes. 4. Add 3 sprigs of thyme and saut for 1 minute 5. Add beef and saut along with the onions and thyme for 3 minutes. Add split peas along with salt and pepper to taste.

6. Add 5 cups of water, stir, scraping up any bits stuck to the bottom of the pot. Close the pressure cooker and let pressure for 20 - 22 minutes. Timing begins from the first whistle. If you are using a pot, and an extra cup of water, bring to a boil, cover and then let simmer for 30 - 35 minutes. 7. Open pressure cooker and add sweet potatoes, plantains, carrots and remaining thyme and enough water to cook the ingredients and make soup. Let cook on high heat for 12 - 15 minutes. Do not lock pressure cooker; just let the cover rest on top of the pot. 8. Add raw dumpling dough along with okra to pot; cover and let cook for 6 - 8 minutes or until the dumpling is cooked through. 9. Taste soup for seasoning (salt and pepper) and adjust accordingly. Stir in green onions and serve.

Ingredients: 1/2 chicken, 1 diced plantain, 1 cup yellow paddy pan squash, 1 diced carrot, 1 diced red pepper, 1 cup diced celery, 1 tbsp. chopped onion, 1 tbsp. brown sugar, 1/2 cup coconut milk, 2 litres water, salt and pepper to taste.

Recipe: Pour 2 litres of water in a saucepan, place the chicken in the water and bring to a boil. Skim the surface and reduce to a simmer. Keep skimming when necessary until the chicken is cooked. Remove the chicken from the saucepan and add the other ingredients. Skin and debone the chicken and dice the meat. Add it to the soup. Season to taste and sprinkle with chopped chives. This soup can't be stored for more than 5-6 hours, because the plantain will change its color. The plantain in this recipe can be substituted with sweet potato.

Cabbage Soup: Military Style

The cabbage soup diet recipe is a very popular type of diet known all across the globe. Many dieters have been attracted to the benefits that this diet offers especially when it comes to eliminating harmful toxins and free radicals that the body has accumulated from time to time. The cabbage soup diet would require a week of completion. This cabbage soup diet recipe was not design for long term of use that is why dieters are advised to have it every six months only. Cabbage Soup Diet Recipe: Military Style You will need the following ingredients: * 13 oz broth (chicken) * 3 pcs. of bell peppers * 1 can of whole tomatoes * 1 head of cabbage * 1 onion (green) * 1 bunch of celery Directions:

Rinse the veggies well using cold water. Make sure the dirt and debris have been thoroughly removed. Slice the veggies into your preferred cuts then put all the ingredients together into a large pot set to cook over high heat. Bring the soup to a boil or cooking time of about fifteen minutes. Reduce heat to low and simmer for ten minutes. Make sure the veggies wont get overcooked to prevent them from turning out soggy.

Cabbage and Spinach Soup Diet Recipe

If you are a great fan of spinach then this recipe would suit your preference well. You will need the following ingredients: * cabbage head, cut into bite-size pieces * 3 onions * 1 pepper (green), diced * 1 head of celery, cut into bite-size pieces * 1 can of diced tomatoes * 1 pack of onion soup mix * 3 bouillon cubes (vegetable) * water * 8-oz can of vegetable juice * 1 cup of mushrooms, sliced * 2 cups of spinach leaves * seasoning Directions:

In a large pot, put in all the ingredients then cover it with enough water filling the pot halfway. Set the pot to cook over high heat for about fifteen minutes. Once it comes to a rolling boil, lower heat and allowing ten minutes of simmering.

Cabbage and Broccoli Soup Diet Recipe

For varieties, try the cabbage soup with broccoli. It has a high fiber content that would help with the efficient detoxification.

You will need the following ingredients:

* of a head of cabbage * 1 yellow and green zucchini * 1 green pepper * 2 mushrooms * 10 cloves of garlic * 1 celery stalk * 1 carrot * 1 bunch of broccoli * 1 can of tomatoes (crushed) * 1 pack of onion or mushroom soup mix * 1 liter of water

Directions:

Rinse the veggies well using cold water. Cut all the veggies into bite-size pieces then put them all into the pot. Add water to cover the ingredients. Let it cook over high stove settings for about twenty minutes. Once it reaches a rolling boil, lower heat and allowing it to simmer for fifteen minutes. Let it cool before serving. The duration of eating merely cabbage soup diet recipes requires five to six days. After that you can add in some meat, cod and shrimps for variety. For this recipe you will need the following ingredients: * 1 can of tomatoes * 1 onion, chopped * head of the cabbage * 2 garlic cloves, minced * 1 can of chicken broth * 1 cup of wine * 1 lb. of shrimp * 1 lb. of cod

Directions:

Assemble onions, cabbage and garlic into a large pot. Set the pot to cook at high heat settings until the cabbage has softened. Put the broths, wine and tomatoes into the pan. Once it has come to a rolling boil, reduce heat to low settings and simmer the soup for about thirty minutes. Put the cod and shrimp. Continue cooking until the shrimp has changed its original color and the cod can easily be flaked with a fork.

Chicken Congee
Congee is a rice porridge that is naturally thickened from the prolonged boiling of rice. It is considered a staple dish in many Asian countries. What makes congee so appealing is that the addition of different ingredients transforms the dish. The basic congee is the base for a many variations of the same meal, which is makes it quite appealing to prepare as a quick fix meal. Congee is also a platform for creativity. Consider it a blank canvas for different congee variations that can appeal to different types of people from fish lovers, to vegetarians, to those who love meat. Below is the recipe for that most basic of congee styles the chicken congee. Chicken Congee Ingredients 1.5 cups rice, uncooked 4 quarts boiling water (16 cups) 2 teaspoons oil 1 tablespoon salt 3 large pieces of ginger chicken or turkey carcass/bones green onions, soy sauce, and chicken meat (shredded) Directions 1. Boil water. 2. Mix rice and salt with oil. Add to boiling water and cover. 3. After 2 hours, add bones and ginger. 4. Simmer 1.5-2 hours. Be sure not to let it boil over or boil it dry. 5. Remove bones using a slotted spoon. 6. Serve with green onions, soy sauce, and chicken meat.

Vegetarian Tortellini Soup Recipe

Ingredients

4 c vegetable stock 1 pounds of tomatoes, chopped 2 T butter or olive oil 10 basil leaves, washed and chopped 6-8 cloves garlic, minced 6 oz tortellini (cheese, mushroom) c Parmesan cheese, grated (optional) 10 oz spinach, washed, stemmed, and chopped

Direction:
In the large pan, melt the butter. Now mix garlic and fry for 2-3 minutes until it becomes brown. Decant in the veggie stock and tomatoes and transport to a simmer. Stir in the tortellini and cook, according to the instructions on the package. Warm it for 3 (if fresh) to 10 (if frozen) minutes. Combine the spinach and basil and heat another minute or two. Shake over with optional cheese and serve.

Vegetarian Tortellini Bean and Pesto Soup

Ingredients cup chopped onion cup chopped celery tsp pepper 1 Clove of Garlic, finely chopped 2 tbsp chicken bouillon 2 Tablespoons butter 6 cups of water 1 medium carrot, julienned 6 tbsp freshly grated parmesan cheese 6 tbsp pesto (olive oil & fresh basil in food processor to make your own) 1 tbsp fresh chopped parsley 1 can kidney beans, rinsed and drained 1 package of dried cheese tortellini (2.5 cups)

Direction: Wrap and heat garlic, carrot, onion and celery in butter for 10 minutes in a Dutch oven over medium low heat. Now you have to continually rousing, stir in water and bouillon, warm to a simmer. Decrease warm stir in tortellini and beans. Wrap and boil for 20 minutes. Rousing infrequently, stir in basil and pepper. Serve each plate with pesto and cheese.

Vegetarian Vegetable Tortellini Soup

Ingredients

4 cups Fat Free Vegetable Broth 1/2 cup Onions 2 cloves Garlic Clove 3 small stalk celery, raw 1 3/4 cups Italian Diced Tomatoes With Basil, Garlic, And Oregano 1 1/2 cups Italian Cut Green Beans 4 cups Broccoli, Cauliflower and Carrots 1 1/2 cups Dark Red Kidney Beans 2 cups Three Cheese Tortellini Pasta 1 tbsp Oregano, Ground 1 tsp Pure Olive Oil 2 tbsp Basil, Dried 1 tsp Thyme, Fresh 8 cups Option (water)

Direction: Fry onion, garlic, in olive oil. Insert broth and tomatoes. For 15 minutes, boil it. Now mix all residual ingredients excluding the tortellini. Again boil for 15 minutes. Combine tortellini and boil until pasta is done.

Tomato Soup Recipe with Basil

This tomato soup recipe gets its richness from heavy cream and butter. Slightly healthier versions of this classic soup exist, but only the real stuff offers the right flavor and taste. Serve this soup with a side salad or a piece of crusty bread.

Recipe for Tomato Basil Soup

Ingredients You Will Need: 4 tomatoes, peeled and diced 4 cups tomato juice 1 bunch of fresh basil 1 cup heavy whipping cream cup butter Pinch salt Pinch ground black pepper Take a stock pot over medium heat, and add the tomatoes and tomato juice. Simmer the tomato mixture for about 30 to 35 minutes. Next, you are going to puree the mixture along with the basil leaves. Be careful when pureeing, as it can get messy and even dangerous with hot liquid. Return the tomatoes and basil to the stock pot. Now you can stir in your heavy cream and butter. Add the salt and pepper for flavor, and continue to stir the soup. Let it simmer until the butter melts, and give it one last stir before serving.

Variations Try making your creamy tomato basil soup with some extra ingredients. Take 2 cups of chicken broth, 1 large chopped shallot, whole diced onion, 3 cloves of sliced garlic and 2 tablespoons vegetable oil, and add them to your ingredients list above. This time, start by heating your vegetable oil, garlic, shallots and onion in a stock pot. Then stir in the tomatoes and chicken broth. After that, you'll want to puree the mixture with the basil. Bring the mixture back to the stock pot, and stir in the heavy cream and butter. If you want to make this a roasted tomato basil soup, try roasting ripe plum tomatoes in the oven at 400 degrees for about 45 minutes. Then use the roasted tomatoes in either recipe above.

ALMOND SOUP RECIPE

Ingredients lb. day-old, firmly textured bread 3 cloves very fresh garlic, peeled and stem end removed 5 oz. (1 cup) almonds, preferably Marcona, skinned 1/2 cup extra-virgin olive oil 2 oz. green grapes, seeded if necessary cup crme frache cup water 2 tsp. sherry vinegar, or to taste Sea salt and white pepper Garnish 3 to 4 tsp. extra-virgin olive oil 6 to 8 green grapes, seeded if necessary, cut in half 6 to 8 almonds, preferably Marcona, skinned and lightly toasted Directions Put the bread in a medium-size bowl and barely cover it with water. Let it sit for about 30 minutes, or until it is soft throughout. To drain the bread, pick it up by small handfuls and place it in the palm of one hand. Cover with the palm of your other hand so your hands are cupped, and squeeze very gently, slowly and firmly, so that you squeeze out the water without mashing the bread, allowing the bread to retain its integrity. The bread should be just slightly moist. In the bowl of a food processor, pure the garlic, the almonds and the olive oil. Add the grapes, the drained bread, the crme frache and enough water to make a smooth pure about the consistency of heavy cream.

Drain the soup in a sieve or mesh strainer. (For a thicker, more textured soup, omit this step completely.) Season to taste with sherry vinegar, salt and white pepper. Chill, covered, for at least two hours before serving. (The soup can be made the night before you plan to serve it.) To serve, adjust the seasoning, then transfer the soup to shallow soup bowls. Garnish each bowl with a drizzle of olive oil, two grape halves and an almond. Serves 6 to 8.