Total Recipe Resources

Sweet Starter

4 carrots, peeled
10 strawberries
1 apple, cored

Tip:  This is a great starter juice as it’s pretty sweet and easy to drink.  Always try to choose organic fruit and veg when possible as they don’t contain the harmful pesticides and chemicals found in non-organic food. 

Juice according to juice instructions and enjoy! 

Fruit & Veggie Facts:

Carrots are great for skin and eye health.
Strawberries are a super source of Vitamin C and antioxidants.
Apples contain pectin which helps lower cholesterol.

Winter Vegetable Soup

Easy Soup Recipes

Note: This is a chunky vegetable soup and you can omit or add vegetables to suit your taste.  You can replace the potatoes for sweet potatoes for a sweeter tasting soup.  Leeks and winter cabbage also work well.

1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish

Instructions:

Slice the cabbage quarters into thin strips.  Heat the oil in a large soup pan and add the cabbage, carrots, celery and parsnips cook over low heat for approximately 10 minutes, stir often so vegetables don’t stick to pan. (you may need to add a tablespoon of stock).

Stir in the stock and bring to a boil.  Add the potatoes, zucchinis, cauliflower and tomatoes with a little chopped fresh parsley and salt and pepper to taste.  Bring back to a boil, cover and reduce heat to low.  Simmer for approximately 15 to 20 minutes until the vegetables are tender.

Serve into warm soup bowls and garnish with a little chopped fresh parsley.

Fresh Tomato Soup

Easy Soup Recipes

3 lbs of sun ripened tomatoes
1 2/3 cups of chicken or vegetable stock
3 tablespoons of tomato puree or tomato sauce
2 tablespoons balsamic vinegar
2 teaspoons sugar
Fresh chopped basil leaves (about a handful)
Salt and black pepper to taste
A little crème fraiche and croutons to serve (optional)

Wash the tomatoes and place them in a large bowl.  Pour boiling water over them and leave for 30 seconds.  After 30 seconds drain the boiling water and add a little cold water to cool.  This process makes it easy to peel the skin.

Peel the skin off all tomatoes and cut each tomato into quarters.  Place the tomatoes in a large pan and pour the chicken or vegetable stock over tomatoes. Bring to a boil and quickly reduce heat to low.  Simmer gently for approximately 10 minutes.  Stir in the tomato puree, vinegar, sugar and chopped basil leaves. Season with salt and pepper to taste and simmer gently while stirring for a further 2 minutes.

Let soup cool slightly and then transfer to a food processor or blender and process or blend until smooth.  Transfer the soup back to the pan and reheat gently taking care not to boil.

Serve in warm bowls and top with a little crème fraiche and croutons if desired.

Creamy Carrot and Orange Soup

Easy Soup Recipes

2 tablespoons of olive oil (you can substitute low-calorie spray for the olive oil)
3 leeks washed and sliced
1 lb carrots, washed, peeled and sliced
5 cups of chicken or vegetable stock
Juice of two oranges
Finely grated rind of two oranges
2/3 cup of plain yogurt
Salt and black pepper to taste
Chopped cilantro to garnish

Place the olive oil in a pan and add the leeks and carrots, stir well until coated with oil.  You can also use low calorie spray if you prefer.  Cover and cook over low heat for approximately 8 to 10 minutes or until the vegetables start to soften (don’t let them discolor).  Pour the chicken or vegetable stock, orange juice and orange rind over the vegetables.  Season with salt and pepper to taste. 

Bring to a boil, then lower heat and cover.  Simmer for approximately 40 minute or until the vegetables are tender.  Let the soup cool a little then transfer to a food processor or blender.  Blend until smooth.  Return soup to pan and add 2 tablespoons of the yogurt.  Reheat gently taking care not to let soup boil.

Serve the soup in warm bowls and place a swirl of yogurt and garnish of cilantro leaves on the center of each bowl.

Roasted Pepper Soup

Easy Soup Recipes

You can make this soup without roasting the peppers to save time but the roasting process gives the soup a rich, excellent flavor, worth the time.

Ingredients:

3 red bell peppers, washed and deseeded
1 yellow bell pepper
1 medium onion, finely diced
1 garlic clove, crushed
3 cups of vegetable stock
1 tablespoon plain all-purpose flour
Salt and black pepper to taste
Diced red and yellow bell pepper pieces to garnish
Plain yogurt or crème fraiche to garnish

Preheat the grill.  Wash and cut the peppers in half and remove stalks, core and seeds.  Arrange the peppers in a non stick baking tray (skin side up) and place under the hot grill.  Grill for approximately 8 to 10 minutes or until skins begin to char. 

Transfer the peppers to a plastic or zip lock bag, seal and leave to cool.  Once cool (about 15 minutes) peel skins and discard.  Roughly chop the remaining pepper flesh and set aside.

Place the onion, crushed garlic and 2/3 of the vegetable stock in a pan.  Cook over medium heat for about 5 minutes or until stock begins to reduce.  Sprinkle the flour into the pan and stir to reduce lumping.  Add the chopped peppers and bring to a boil.  Cover, reduce heat to low and simmer for 5 minutes. 

Let soup cool slightly and the transfer to a food processor or blender.  Blend until smooth.  Transfer soup back to pan and reheat gently, season with salt and pepper to taste. 

Serve in warm bowls and sprinkle a few chopped peppers and a little yogurt in the center of each bowl if desired.