Category Archives: Soups

Southwest Chicken Soup

Ingredients: 2 large red bell peppers 1 ¾ pound chicken breast, cooked and cut into strips 1 medium onion, chopped about ½ cup) 2 cups chicken broth 2 tablespoons lime juice 1 tablespoon fresh chopped cilantro ½ teaspoon salt ¼ teaspoon pepper 2 cloves garlic, crushed 1 cup cubed jicama Broil bell peppers on the rack of your broiler pan with tops about 5 inches away from the heat. Broil the peppers, turning occasionally, until skin is blistered and browned,

Mulligatawny Soup

Ingredients: 3 lb. broiler/fryer chicken, cooked, skinned, boned, and cut into bite size pieces. (Use the chicken left over from making broth.) 4 cups of chicken broth 1 teaspoon salt 1 teaspoon gfcf curry powder 1 teaspoon lemon juice 1/8 teaspoon ground cloves 1/8 teaspoon ground mace 2 Tablespoons Ghee 1 medium onion, chopped, about ½ cup 2 tablespoons tapioca flour 2 medium tomatoes, chopped 1 large apple, coarsely chopped 1 medium carrot 1 medium green pepper, cut into ½

Fresh garden gazpacho

Ingredients: 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 1 small green chili pepper 1 medium onion 5 large ripe tomatoes 1 tbsp garlic, chopped 1 tbsp sea salt 2 tbsp Worchestershire sauce (Lea and Perrins is a good brand) Garnish with cucumber, chopped Using a food processor, combine all of the ingredients together and pulse until it is still a bit chunky- you don’t want it totally pureed. Serve with some Ozma mix rolls.

Chunky Potato Soup

Ingredients: 4 medium potatoes, peeled and cubed ¾ cup chopped onion 1 small carrot chopped ¼ cup chopped celery 1 ½ cups chicken broth 3 tablespoons ghee or margarine or oil 3 tablespoons potato starch 2 ½ cups milk substitute (Potato, rice, etc.) 1 tablespoon fresh parsley ¾ teaspoon salt ½ teaspoon pepper 1 bay leaf 1 tablespoon dry mustard 1 cup shredded fake cheese of your choice (optional) In a large saucepan, combine the potatoes, onion, carrot, celery and

Clam chowder

clamchowder

Ingredients: ¼ cup cut up gfcf bacon 1 medium onion, chopped 2 stalks celery, chopped 2 carrots, diced 1 red pepper, chopped 1 handful fresh parsley, chopped 2 cans minced or whole clams 1 cup finely chopped potato ½ teaspoon sea salt dash of pepper 2 cups rice milk ( or other milk sub of choice) Cook and stir bacon, onion, celery, and carrots in 2 quart saucepan until bacon is crisp and onion is softened. Drain clams, reserving liquor.

Chicken Broth

Ingredients: 3- 3 ½ pound broiler-fryer chicken water to cover the chicken 1 teaspoon salt ½ teaspoon pepper 3 tablespoons rice vinegar (or other safe vinegar) 1 stalk celery, with leaves 1 medium carrot 1 large onion, with paper still on (leaving the paper on gives it a nice color.) bay leaf (optional) Put all ingredients into a dutch oven. Bring to boiling. Skim off any foam from broth, it will make it taste better. Reduce heat. Cover and simmer

Minestrone Soup

This recipe has no milk, gluten, corn (unless you use corn noodles.), soy, eggs, or nuts! For my son that is allergic to tomatoes, I take out a bit for him before I add the tomato stuff. Try using organic vegetables if you can get them and make sure your sausage is all natural and not full of nitrates/nitrites. This will cut down on your family’s toxic load. For a Minestrone that is more of a stew than a soup,