Organic Soup Recipes

Organic soup recipes to warm you up in the winter and cool you down in the summer! Soups are good way to add variety to your vegetable intake.

You can sneak in the veggies you don’t care for, so you are gaining the nutritional benefit without the torture of eating a big serving of something you don’t like.

Try cutting them into tiny pieces too. This works for me with peas, I don’t care for them, but I put them in my soups and stews, so I hardly notice they are there. Most any veggies can be added to any basic vegetarian soups recipe to add some extra nutrition.

Organic soup recipes are easy to throw together in a big pot or slow cooker to give your organic food diet added punch.

Organic Mulligatawny

• 4 cups organic chicken or vegetable broth
• 2 cups chopped cooked organic chicken
• 2 cups organic tomatoes, cut up
• 1 organic apple, diced
• 1/4 cup organic onion, diced
• 1/4 cup organic carrot, chopped
• 1/4 cup organic celery, chopped
• 1/4 cup organic green pepper, chopped
• 1 tbs organic parsley
• 2 tsp organic lemon juice
• 1 tsp organic sugar
• 1 tsp organic curry powder
• 1/8 tsp organic ground cloves

In a large stainless steel pot combine all ingredients, add sea salt and organic pepper to taste, if desired.

Bring to a boil, reduce heat to a slow simmer. Cover and simmer for approx. 20 mins. Turn off heat and let sit for approx. 20-25 mins. Serves 6-8

Veggie Facts:

• Onions are packed full of fiber and antioxidants.
• Green peppers contain more vitamin C than citrus fruits.
• Parsley aids in digestion and improves function of the kidneys, bladder, and prostate.
• Organic soup recipes are easy to delete or add ingredients of your choice to suit your own tastes!

Organic Minestrone

• 9 cups organic vegetable broth or other broth
• 1 can organic navy beans (you can use dry beans, cooked)
• 1 cup organic carrots, chopped
• 1 cup organic onion, chopped
• 1 cup organic celery, chopped
• 1 clove organic garlic, minced
• 4 cups organic tomatoes, chopped
• 2 cups organic cabbage, finely shredded
• 1 med organic zucchini, sliced
• 2 cups organic peas (use frozen not canned)
• 1 tsp organic dried basil
• 1/2 tsp organic ground sage
• 1 1/2 cups uncooked fine noodles

Add carrots and beans to broth and simmer till carrots are firm-tender.

Cook onion, celery, and garlic in organic oil of choice till almost tender.

Stir onion, celery, garlic, tomatoes, cabbage, zucchini, peas, basil, sage, noodles and sea salt and pepper to taste, if desired, into soup.

Simmer slowly till noodles are done. Remove from heat and cover. Let sit for approx. 20-25 mins. Serves 8

More Veggie Facts:

• Garlic is a potent immune enhancer.
• Cabbage kills bacteria and viruses and heals ulcers.
• Peas lower blood cholesterol, control blood sugar, and lower blood pressure.
• Use as many fresh vegetables as possible, rather than canned or frozen, in all your organic soup recipes.
• Fresh veggies have far more nutrition.

Organic Salmon Chowder

• 1/2 cup organic onion, chopped
• 1/2 cup organic green pepper, chopped
• 1/2 cup organic celery, chopped
• 3 tbs organic butter
• 1 1/2 cups organic potatoes, diced (peeled if you prefer)
• 1 cup organic carrots, diced
• 2 cups organic corn
• 1 cup organic zucchini, diced
• 1/2 tsp organic black pepper
• 1 tsp sea salt
• 1/2 tsp organic dill weed
• 2 cups organic chicken broth
• 1 1/2 cups organic evaporated milk
• 1 wild caught salmon fillet, steamed and flaked

Saute onion, green pepper, and celery in butter. Add potatoes, carrots, spices and chicken broth.

Cook until tender, approx 30 mins.

Add corn, milk, salmon and zucchini. Heat thoroughly. Serves 6

More Veggie Facts:

• Potatoes help balance alkalinity and acidity in the body.
• Corn is a bone and muscle builder.
• Zucchini help reduce hypertension and the risk of stroke.
• Organic soup recipes can be made in big batches and then refrigerated or frozen for later. The flavor is often times even better after the flavors are given a chance to meld.

Organic Gazpacho (Cold tomato soup)

• 6 large organic tomatoes, skinned, cored and chopped
• 2 cups organic tomato juice
• 1 medium organic cucumber, seeded and chopped
• 1 medium organic onion, finely chopped
• 1 small organic green pepper, finely chopped
• 1 small organic garlic clove, minced
• 1/4 organic cold-pressed olive oil
• 2 tbs organic rice vinegar
• Few drops of organic hot pepper sauce
• Organic croutons

To skin tomatoes easily – plunge into boiling water for 30 seconds, then immerse in cold water. Slip skins off, core and chop.

In a large non metallic mixing bowl combine all ingredients except croutons. Add sea salt and pepper to taste if desired.

Cover and chill.

When ready to serve, top with croutons. Serves 10-12 appetizer servings or 5-6 bowl servings.

More Veggie Facts:

• Tomatoes aid in cleasing toxins from the body.
• Cayenne peppers are good for circulation and help disslove blood clots.
• Organic soup recipes go great with a nice leafy green salad and a whole grain rustic bread.

Cold Cucumber Soup

• 3 medium organic cucumbers, peeled, seeded, and chopped
• 3 organic scallions (green onions)with tops, cut into 2 inch pieces
• 3/4 cups organic sour cream
• 1/4 cup organic canola mayonnaise
• 1 cup organic chicken or vegetable broth
• 1 1/2 tsp organic dried dill weed
• 1 tsp sea salt
• 1/4 tsp organic ground white pepper
• 1/2 cup organic milk
• thinly sliced organic cucumber for garnish if desired.

In food processor or blender, combine cucumber and scallions. Blend until finely chopped and transfer to a large bowl.

Add sour cream, mayo, broth, dill, sea salt and pepper. Mix well.

Blend in milk and chill for several hours. To serve, garnish if desired. Serves 4-6

To make the cucumber soup lower in fat: Substitute plain organic yogurt for the sour cream, use low fat mayo and/or skim or low fat organic milk.

More Veggie Facts:

• Cucumbers are high in vitamin C.
• Green onions help cleanse the blood and contain trace amounts of iodine.
• Hot or cold organic soup recipes add a lot of nutrition and flavor to your diet. Be creative!