Creamy Potato Leek Soup Without the Cream

Jan 25, 2008 - What you need: 10 potatoes, washed and peeled 1 large leek 1 onion 3 carrots 1 clove minced garlic 1 32 oz container of veggie broth (or 2 bouillon cubes and 4 cups of water) 1 - 2 cups water (or as much as needed) 1 cup fresh or frozen corn kernels Food processor Salt and pepper to taste What you do:

Pour the broth into a pot and heat on high.

Now wash and chop the leek and onion and place them in the broth. Add in the minced garlic too.

Cut the potatoes in eighths and carefully place them in the broth. You don't need to waste time cutting them smaller since you'll be mashing them with the food processor after they're cooked. - 1 Comment

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Black Sea Bass With Moroccan Vegetables And Chile Sauce

Jul 09, 2008 - Try this meal that contains a mix of different flavors from Teresa Long, in-house nutritionist at the Chopra Center for Wellbeing in Carlsbad, California. Ingredients: Sauce: 1 tsp olive oil 1 cup chopped leeks (or onions) 3 cloves garlic, chopped 2 tsp chopped fresh oregano 2 tsp curry powder 1 tsp allspice 1/8 tsp freshly ground black pepper 2 cups chopped fresh tomato 1 large green bell pepper, cored, seeded and thinly sliced 2 celery stalks, thinly sliced 2 tbsp low-sodium soy sauce 1/2 cup low-sodium, fat-free vegetable stock Fish 2 large carrots, peeled and thinly sliced 1 cup cauliflower florets 1 cup broccoli florets 1/2 cup low-sodium, fat-free vegetable stock 4 cups fresh spinach 2 large zucchini, cut into 1/4-inch chunks 4 fillets black sea bass (about 6 oz each) 1 cup couscous 2 tsp pine nuts 1/4 cup fresh dill, chopped 1/4 cup crumbled feta Directions: Line a 9” x 12” baking dish with foil. Set aside. - 0 Comments

Organic Carrot Soup With Ginger Essence

Sep 25, 2008 - versatile dish, this soup can be served hot or cold. It's rich in texture and flavor, so it will leave you feeling satisfied. As an added bonus, it's loaded with heart-healthy beta-carotene. - 1 Comment

Tomato Soup With Shell Beans, Squid Rings And Parsley

Sep 08, 2008 - Have one bowl of this soup and you'll get nearly three quarters of your daily requirement for vitamin C. Ingredients: 4 large tomatoes, cut into chunks 1 1/2 tsp salt, plus extra for tomatoes Parchment paper 3 tsp olive oil, divided 1 leek, thinly sliced 1/2 medium onion, diced 4 cloves garlic, sliced 1/4 cup red wine 2 sprigs oregano 1/4 cup plus 2 tbsp chopped flat-leaf parsley 1/4 lb (1 1/2 cups) shelled beans (such as fava, lima or cranberry) 1/4 lb (3/4 cup) flat romano beans, cut into 1-inch lengths 1/4 tsp cayenne pepper 1/4 lb squid, thinly sliced 1 clove garlic, finely chopped 4 slices crusty bread 1 clove garlic Directions: Heat oven to 375˚. Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 minutes. - 1 Comment