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Paleo/Primal Soup Recipes

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Non-Vegetarian
Also see full chapter on making Stocks
Stews are found under the respective meat chapter
Ceviches are in the chapter on Shellfish: Mollusks, Ceviches, and Crustaceans


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Nut Soups and Porridges

Nut Porridge Suggestion

Soak almonds in juice. Blend using only enough water to get the
consistency you want, then heat topped with berries or something?

Granted, that sounds rather expensive to me, except for an on-occasion type
of meal... perhaps you could increase the volume by adding one of the
higher fiber fruits or veggies puréed--in most cases, it would also add
sweetness... for example, banana would make it quite creamy and sweet,
pear or apple would add sweetness and bulk, but change the texture some...
canned/cooked pumpkin/winter squash (with some spices) can be made quite
smooth and creamy (assuming the kids enjoy orange porridge :)...

A bit of coconut milk will also help smooth things out.

By Dianne Heins. Posted to the PaleoRecipe Mailing List, Feb. 2001
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Paleo Almond Porridge

I just ran across a recipe the other day on the Protein Power BB

1 can coconut milk
3 eggs
1 cup shredded almonds (or almond flour)

Mix eggs and coconut milk together, put on stove and stir until 'crumbly'.
Put in shredded almonds and stir until desired thickness is reached. Spoon
into a bowl.
With almond flour, I would think this could be quite smooth and creamy.

By Dianne Heins. Posted to the PaleoRecipe Mailing List, May 2001
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Chestnut Soup

NOTE: To use fresh chestnuts, you'll need about 11-1/2 pounds. Cut an X
through the shell on flat side. Immerse in boiling water and simmer 10
minutes. Drain, and while nuts are warm and wet, use a small knife to pull
off shell and dark membrane. Or buy peeled, cooked chestnuts canned (in
water), frozen or in shelf-stable packaging. Up to 3 days ahead, make soup,
cover and chill Reheat to serve, thinning as desired with more broth - soup
thickens on standing.

1 cup minced shallots or onions
3/4 teaspoon dried thyme
about 7 cups fat-skimmed chicken broth
4 cups peeled cooked chestnuts
1-1/2 tablespoons slivered fresh chives or parsley

In a 5-6 quart pan over high heat, frequently stir shallots, thyme and 1/2
cup broth until vegetables are lightly browned. Add 6-1/2 cups broth and
chestnuts. Cover, bring to a boil, then reduce heat and simmer until
chestnuts mash easily, about 30 minutes. Whirl mixture, a portion at a
time, in a blender until it is very smooth. Or, with a slotted spoon, skim
chestnuts and vegetables from broth and puree them in a food processor,
then mix with the broth in the pan. Measure soup. If you have less than 6
cups, add broth to make this amount and return to pan and stir until hot.
if you have more, boil and stir until soup is reduced. Ladle hot soup into
bowls. Season to taste and sprinkle with chives.

From: Sunset, Nov. 1998
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Hazelnut Soup

2 cup ground unroasted hazelnuts
4 cup beef or chicken broth
1 medium onion, diced
1 1/2 Tbsp chopped parsley
salt and pepper

Mix together all ingredients in a large saucepan, bring to a boil, then
simmer gently, stirring occasionally, for 1 hour. Serve hot. This is a rich
soup; only small servings are necessary. Serves 4-6.

From: http://www.cobjon.com/ecsong/vol1no2.html [now dead]
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Cold: Fruit and Vegetable

Avocado Gazpacho

3 fully ripened avocados, halved, pitted, peeled and diced
2 cups peeled, seeded and diced cucumbers
3/4 cup chopped fresh tomato
1/2 cup chopped onion
14-1/2 ounces chicken broth
1 to 2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper

In a blender, place half avocado, cucumber, tomato, onion, broth, lemon 
juice, salt and pepper; whirl until smooth; place in a bowl; repeat.

If desired, top with a small cluster of greens or cilantro springs. 

Adapted from recipe by Chef Richard Sandoval, Maya Restaurant, New York, NY
Further adapted from: Avocados From Mexico
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Avocados from Mexico

Chilled Avocado Soup

3 avocados, cut into chunks
3 cups chicken or vegetable broth
3 tablespoons fresh lemon or lime juice
1/3 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Crab-and-Mango Garnish

Combine ingredients in a blender, and process until smooth. Cover and 
refrigerate 2 hours or until completely chilled. Pour soup into serving 
bowls. Top each serving with Crab-and-Mango Garnish.

Optional: Coconut milk can be substituted for some of the broth.

From MyRecipes: Julia Dowling Rutland, Coastal Living, March 2011
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Photo: Jennifer Davick; Styling: Marian Cooper Cairns

Chilled Avocado and Tomato Soup

3 large ripe avocados, halved, pitted, peeled
1 large ripe tomato, seeded, chopped
Zest and juice of 1 lemon
1 quart vegetable or meat broth
Sea salt and freshly ground pepper

Scoop avocados into a food processor or blender.
Add tomato, lemon zest and juice. Puree until smooth.
In a medium saucepan, whisk together avocado mixture and broth until smooth.
Season with salt and pepper.
You can serve this warm by heating it over medium heat or you can 
refrigerate until chilled and serve it cold. Serves 4.

Cook's note: For a change, season the soup with your favorite fresh or 
dried herbs, add heat with a jalapeno or chipotle powder, or sprinkle in 
Chinese 5-spice powder.

From: SheKnows: Miso Vegan: The best in vegan Recipes, updates and news
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Michele Borboa

Avocado Tomatillo Soup

This is hearty yet elegant, with a velvety texture and unusual smoky 
flavor. The tang of tomatillos is beautifully balanced by the richness of 
avocado.

1 to 2 fresh green chiles
1 quart fresh tomatillos (about 1-1/2 pounds), husked and rinsed
2 ripe Hass avocados*
4 teaspoons fresh lime juice
2 scallions, chopped
2 tablespoons chopped fresh cilantro
3 cups cold water
1/2 teaspoon salt
1/8 teaspoon ground black pepper

* A ripe avocado is somewhat fragrant and yields slightly to thumb 
pressure. When perfectly ripe, the soft flesh can be easily separated from 
the peel. Dark, discolored spots are a sign of bruising and/or 
overripeness.

Preheat the broiler.

Place the chiles and the tomatillos (stem side down) on an unoiled, 
nonreactive, heatproof baking pan and broil near the heat source for about 
10 minutes. Turn them over with tongs and broil for 5 minutes more. The 
tomatillos will intensify in color and may scorch slightly-when removed 
from the broiler, they should collapse or wilt.

Meanwhile, slice each avocado lengthwise around its center, gently twist 
the halves apart, and remove the pit. Scoop the avocado flesh into a large 
bowl. Sprinkle on the lime juice and toss to coat well.

Remove the baking pan from the broiler and set aside the chiles for the 
moment. Transfer the tomatillos and all of their juices to a separate bowl 
to cool. Return the chiles to the baking pan, broil for 5 minutes longer, 
and then set aside.

When cool, add the tomatillo juices to the avocados. Turn each tomatillo 
inside out through its stem scar and use a spoon to scrape the flesh into 
the bowl of avocados. Discard the skins. Remove and discard the stems and 
any tough seeds from the chiles (see Note). Add the stemmed chiles, 
scallions, cilantro, water, salt, and pepper to the bowl.

In a blender, puree everything in batches until very smooth and thick. If 
needed, stop the blender once or twice to scrape down the sides. Add up to 
1 cup of water if you prefer the soup less thick.

Refrigerate at least 30 minutes before serving.

Note: If desired, remove all of the chile seeds for a milder hot.

From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, 
      Stews, Salads and Extras by Moosewood Collective
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Cantaloupe Soup with Blueberries

1 ripe peach, peeled, pitted and diced
1 cantaloupe, peeled, seeded and diced
1 cup apple juice
juice of 1 lemon
for garnish, fresh mint leaves and fresh blueberries

Place peach and cantaloupe in a soup pot with apple juice. Cook over med.
heat, covered, about 10 minutes. Remove from heat. Transfer to a food
processor and puree until smooth. Stir in lemon juice, pour into a bowl and
cover. Chill thoroughly before serving, about 2 hours. Serve garnished with
fresh blueberries and mint leaves. Makes 4 servings.

Adapted from: Cooking the Whole Foods Way by Christina Pirello.
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Cold Fruit Soup (Chrianteli)

One of the delicacies that reminds me most of the Kakhetian summer is a 
cold soup, a fresh purée of fruits with just a hint of seasoning. It takes 
only minutes to prepare. The fruits should be ripe enough to purée easily, 
but not so ripe that they are overly sweet. Unlike the more familiar fruit 
soups of northern and central Europe, chrianteli has no added sweeteners or 
thickening agents. Serves 4.

2 pounds cherries or blackberries
3 sprigs each cilantro and dill, coarse stems removed
1/8 teaspoon salt
1/2 small garlic clove, peeled and pressed
Minced scallion and cucumber for garnish

If using cherries, stem and pit them. Put the fruit through a food mill.
Mince the cilantro and dill. Mix the puréed fruit with the salt, garlic,
and herbs. Chill lightly. Garnish each bowl with minced scallion and
cucumber.

From: The Georgian Feast: The Vibrant Culture and Savory Food of the 
      Republic of Georgia by Darra Goldstein.
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Cream of Coconut and Mango Soup

2-3 tablespoons arrowroot
1/8 cup water
4 cups fresh coconut milk
1/8 cup honey
2 cardomon pods
1 stalk lemon grass, bruised
3 quarter-size pieces gingeroot, bruised
1 vanilla bean, split
1/2 cup cream of coconut
3 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
1 tablespoon honey
Garnish: fresh mint sprigs

In a saucepan set over moderate heat, combine coconut milk, honey, cardomon
pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool.
chill, covered, overnight.

In a bowl, combine the arrowroot with the water. Strain the coconut
mixture. In a saucepan set over moderate heat, combine the arrowroot with
the coconut milk mixture, bring to a simmer and cook over low heat,
stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl
and stir in the cream. Let cool and chill, covered, until cold. In a bowl,
combine mango with orange juice, lime juice and honey. To serve: Pour
coconut mixture into soup bowls with mint leaves. Yield: 6 servings.

Adapted from David Rosengarten's TASTE, SHOW #TS1G13
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Spicy Mango Ginger Soup

1 large mango, peeled and destoned
1/2 onion, chopped
1/2 cup cold water
1-2 small chilli peppers, minced (or to taste)
juice from 1 lime
1/2 tsp grated or minced ginger

Process all ingredients together in a blender until smooth and creamy, 
adding a bit more or less water as needed. Chill before serving. Makes two 
servings. 

From: About.com: Vegetarian Food
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About.com

Mango Gazpacho

A refreshingly cool, sweet, and tart fruit soup that's perfect for 
summertime. Fruit is mixed with fresh mint, tart lime, spicy ginger, and 
cayenne.

Have fun substituting your favorite fruits for the diced pineapple and 
melon. Apples and pears work great, too. The spice of the cayenne is a 
great complement to the sweet fruits.

2 cups cubed mango
1 cup fresh squeezed orange juice
1 cup pineapple, diced into 1/2-inch pieces
1 cup of your favorite melon, diced into 1/2-inch pieces
1/2 cup mango, diced into 1/2-inch pieces
2 tablespoons chopped mint leaves
1 tablespoon lime juice (from about 1 large lime)
1 tablespoon minced fresh ginger
1/8 teaspoon cayenne, or to taste (optional)

Place the cubed mango and orange juice in a blender and blend until smooth.
Transfer to a mixing bowl. Add the remaining ingredients and toss to mix
well. Chill for 30 minutes before serving. Will keep for 2 days in the 
fridge. Makes 4 servings.

From: Ani's Raw Food Essentials by Ani Phyo.
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Melon Soup

Ripe cantaloupe and freshly squeezed juices are essential to this no-cook 
summer soup. Makes about 8 cups.

Puree in a food processor until smooth:

  2 medium very ripe and sweet cantaloupes or other orange-fleshed melons, 
  peeled, seeded, and cut into chunks

Pour into a large bowl and stir in:

  1 cup fresh orange juice
  1/4 cup fresh lime juice
  2 tablespoons fresh lemon juice

Refrigerate until cold, about 2 hours. When ready to serve, prepare:

  1/4 cup freshly grated peeled ginger

Using a cheesecloth or your hands, squeeze out the ginger juice into a 
small bowl. Stir 4 teaspoons of the juice into the soup. Serve in chilled 
bowls, garnished with:

  Thinly sliced kiwi fruit or strawberries
  Fresh mint sprigs

From: The 1997 Joy of Cooking, Irma S. Rombauer.
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August Melon Soup

Quick, easy-to-make, fatfree, and nutritious, this pretty soup is cool and 
fresh tasting, a luscious celebration of melon and wonderful for a summer 
dinner party or brunch. lt can be served as a refreshing counterpoint to 
something piquant and a bit hot: a Chinese, Thai, or Caribbean grain salad 
would be a good choice. Or offer it as an inviting starter or as a 
naturally sweet dessert. Serving the soup in chilled cups is a nice touch.

The flavors of perfectly ripe melons make all the difference in such a 
simple soup. Choosing the most flavorful cantaloupe can be tricky-almost a 
matter of luck: look for one that feels heavy for its size, has a slight 
give at the stem end, has a golden hue under the netting on the skin, and 
smells sweetly fragrant. Yields 8 cups, serves 4.

1 large honeydew melon, peeled, seeded, and chopped (about 6 cups)
2 tablespoons fresh lemon juice
3/4 cup orange juice
pinch of salt
1 cantaloupe, peeled, seeded, and cut into 1/2-inch cubes (3 to 4 cups)
1 tablespoon chopped fresh mint
1/2 teaspoon freshly grated nutmeg (optional)
1/4 cup rum or Midori liqueur (optional) [not GRAP]

In batches in a blender, puree the honeydew melon with the lemon juice, 
orange juice, and salt. Pour into a bowl and stir in the cantaloupe cubes 
and the mint. If you wish, add the nutmeg and/or rum or melon liqueur. 
Cover and refrigerate for 30 minutes. Serve cold.

Variation: Replace some of the cantaloupe cubes with red and/or yellow 
watermelon cubes.

From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, 
      Stews, Salads and Extras by Moosewood Collective
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Musky Mellow Gazpacho

Gazpacho started out in Spain as a bread-based soup but has evolved into a
tomato-based soup with a kind of chopped-up salad in it. My version takes
advantage of the common tropical practice of using fruits as vegetables
when they're underripe. I use papayas and avocados, both of which have a
rich kind of muskiness that is cut by the acidity of the tomato and lime
juices.

6 cups tomato juice
2/3 cup papaya juice (you may substitute mango or pineapple juice)
2 slightly underripe papayas, peeled, seeded, and diced medium
  (you may substitute slightly underripe mangoes)
2 avocados, peeled, pitted, and diced medium
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3 tablespoons lime juice (about 1 1/2 limes)
4 dashes Tabasco sauce
3 tablespoons chopped fresh cilantro
Salt and freshly cracked black
pepper to taste

In a large bowl, mix all the ingredients gently. Allow to stand, covered
and refrigerated, for at least 2 hours–4 to 6 hours is ideal. Will
keep for up to 4 days, covered and refrigerated. Serves 4 as appetizer.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby
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Kream of Broccoli with Red Bell Pepper Kream

Broccoli is blended with sweet cashews to make the soup base. Because raw 
food is all about simulating the look, flavors, and textures of the cooked 
version, I've added spinach for a greener color while also helping to 
mellow out the strong taste of raw broccoli.

SOUP BASE
1 cup chopped broccoli
1 cup spinach, washed well and packed
1 cup cashews
1/2 cup extra-virgin olive oil
2 teaspoons sea salt
2 cups water

TOPPING
1 recipe Red Pepper Kream

Place all the soup ingredients in a high-speed blender and blend until 
smooth. Divide among four serving bowls. Top each portion with a dollop of 
Red Pepper Kream and serve immediately. Makes 4 servings.

From: Ani's Raw Food Essentials by Ani Phyo.
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Gazpacho

4 ripe tomatoes, quartered
1 small onion, coarsely chopped
1 clove garlic, peeled
1 cup tomato juice
2 Tbsp. lemon juice
pepper to taste
cayenne, if you want to
1 sprig fresh parsley
4 ice cubes				
1 medium cucumber, peeled and coarsely chopped

Blend all ingredients in blender or food processor, until vegetables are
small but NOT puréed.

From: Cooking Healthy with One Foot out the Door by Polly Pitchford and
      Delia Quigley
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Red Gazpacho Soup

Start this the day before

1 bell pepper, chopped
3 med. tomatoes, peeled and chopped
1 cucumber, peeled and chopped
1 small onion, chopped
2 tbsp olive oil
dash pepper
dash paprika
shake of Tabasco
2 1/2 cups V-8 juice
1 tsp. chives
2 tsp. parsley
1/2 clove garlic, minced
4 1/2 tsp. lemon juice

Mix all ingredients together, and refrigerate at least 12 hours. Serves
6-8.

Adapted from Mrs. Roger E. Wright in Three Rivers Cookbook II
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Tomato and Tarragon Bisque

Tomatoes are blended with tarragon, parsley, and a hint of nutmeg to create
a uniquely spiced tomato soup. Garnish with fresh sprigs of tarragon.

SOUP BASE
3 cups seeded and chopped tomatoes
3/4 cup extra-virgin olive oil
1 teaspoon chopped garlic
1/8 teaspoon grated nutmeg
1 tablespoon fresh tarragon, packed
1 teaspoon fresh parsley, packed
2 teaspoons sea salt
2 cups water

TOPPING
Tarragon sprigs, for garnish

Place all the soup ingredients in a high-speed blender and blend until 
smooth. Divide among four serving bowls. Makes 4 servings.
Garnish each portion with tarragon sprigs and serve immediately.

SERVING SUGGESTION: Thinly slice greens, such as mild spinach, sweet 
romaine, or heartier kale or chard, and use them to top the soup, for added
texture and color.

From: Ani's Raw Food Essentials by Ani Phyo.
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Vegetable: Hot

Thickening Soups

I buy pecan meal. Very reasonable ($1.50 lb), at a local health foods store
that carries foods for Seventh Day Adventists. You could do it with a food
processor, starting with whole or broken pecans, but it would be more work
and a lot more expense. Pecan meal is a nice thickener for soups, now that
cornstarch, flour, potatoes, etc., are out. It doesn't make them smooth and
glossy, but it adds flavor and body.

From: Lynnet Bannion on the PaleoFood list. Posted 12 Feb 1999.
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Soup Snack

Take your fresh veg - any sort, any mixture - get lucky. Cook em (less than
you would normally - steaming is best) add garlic (LOADS), extra virgin
olive oil (LOADS), coconut oil (LOADS), fresh herbs, retain any liquid or
add filtered water. Liquidise. Sprinkle fresh herbs, watercress, celery
leaves, chopped radish, garlic, onions, ginger on top.
Soup snack throughout the day.

From: Ed (lobster at DIAL.PIPEX.COM)
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Light Vegetable Soup

1/4 cup diced onion
1 cup thinly sliced carrots
1 cup thinly sliced zucchini
2 tsp chopped fresh parsley
1/4 tsp thyme
1/8 tsp pepper
2 cups water

In a 1 1/2 quart saucepan, cook onion until translucent; add all other
ingredients except water. Cover and cook over low heat, stirring
occasionally, until vegetables are tender, about 10 minutes. Add water and
bring to a boil. Reduce heat to medium and cook until vegetables are soft,
about 20 minutes. Remove from heat and let cool slightly. Remove
1/2 cup soup from pan and reserve; pour remaining soup into blender and
process at low speed until smooth. Combine puréed and reserved mixtures in
saucepan and cook, stirring constantly until hot. Makes 2 servings for
lunch.

From: Carol Kauffman in The Great Tomato Patch Cookbook
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Jonathan's Mom's Very Veggie Vegetable Tour Soup

(don't follow it exactly-should serve 8)

1 16-oz bag of frozen mixed vegetables, or you may use fresh veggies, or a
combination of fresh and frozen. Be creative, use what's in your
refrigerator, like fresh green, red and yellow bell peppers, mushrooms,
carrots, whatever.
1 cup onions, diced
1 Tbsp honey
3 1/2 cups V-8
28 oz. can diced tomatoes
1/2 tsp. pepper
1/2 head garlic, chopped fine
1 tsp. basil
1 bay leaf

Put all ingredients in a 5 to 8 quart stock pot. Add about 1 or 2 quarts of
water, or until all the vegetables are covered. Simmer for 1 to 1 1/2
hours, stirring occasionally. You can cook it ahead of time, let it cool,
pour into Tupperware and freeze. Carry it on tour in a cooler. If you keep
it on ice, it can last a week or longer!

From: Cooking With the Dead by Elizabeth Zipern.
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Artichoke Soup (Zuppa di Carciofi)

5 medium artichokes
juice of one lemon
2/3 cup extra-virgin olive oil
2 leeks, white and pale-green parts, sliced, washed well
3 shallots, chopped (about 1/2 cup)
6 garlic cloves, chopped
1 tablespoon fresh thyme leaves
1 fresh bay leaf
1/8 teaspoon peperoncino flakes (crushed red pepper flakes) (optional)
3 quarts water
2 tablespoons chopped fresh Italian parsley

Clean and prepare the artichokes. (To clean artichokes, fill a bowl with 
approximately one quart of cold water and add the juice of one lemon, plus 
the squeezed-out lemon halves. Peel and trim the stem of the first 
artichoke. Pull off any tough outer leaves and discard. Using a paring 
knife, trim away any tough parts around the base and stem of the artichoke.
With a serrated knife, cut off the top third of the artichoke and discard.)
Put cleaned artichokes in a serving bowl and toss with the lemon juice.

Heat the olive oil in a soup pot over medium-high heat. Add the leeks and 
shallots. Cook until softened, about 10 minutes.

Sprinkle in the garlic, thyme, bay leaf, salt, and peperoncino. Cook until 
the garlic is fragrant, about 1 to 2 minutes. Pour in the water and bring 
to a boil. Add the prepped, drained artichokes, and bring the soup to a 
rapid simmering. Cook, uncovered, until artichokes are tender, about 
1 1/2 hours.

Stir in the chopped parsley. 

Adapted from Lidia's Italy in America.
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Lemon Artichoke Soup

2 tbs standard olive oil
1/2 cup white onion, minced
1/2 cup celery, minced
1/2 cup carrots, minced
2 garlic cloves, crushed
3 cups low-sodium chicken broth
2 cups artichoke hearts, chopped
1 tsp salt
1 tsp black pepper
1 fresh lemon, halved
3 cups nut milk

Heat olive oil in a 6 quart dutch oven over medium heat.
Sauté onion, celery, carrot, garlic for 6 minutes.
Stir in broth, artichokes, salt and pepper, simmer 10 minutes.
Blend smooth with an immersion blender.
Return soup to heat, juice 1 half of the lemon into soup.
Add the whole 2nd half of the lemon directly to the pot whole.
Bring to boil, reduce to simmer for 10 minutes.
Remove lemon and stir in nut milk, simmer another 10 minutes.
Serves 8.

From: Real Grubbin [Now dead]
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Velvet Artichoke Soup Recipe

4 cups water
1 tablespoon lemon juice
1 tablespoon oil
4 cloves garlic, crushed
3 pounds artichokes
2 cups chicken stock
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried thyme

Boil water with oil, lemon juice, and two garlic cloves. Add the artichokes
and cook 45 minutes.

Remove hearts and puree in food processor with some of the stock, remaining
garlic, salt and pepper. Slice 1/2 to 1 cup of the tender ends of the 
leaves into thin strips.

Reheat soup with leaves and thyme. Serves 6.

Adapted from: CDKitchen.com
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Lemony Asparagus Soup [or cold]

This silky, citrus-spiked soup, which can be served warm or chilled, is 
adapted from a dish from Acquerello, an elegant San Francisco restaurant.

3 pounds asparagus, twelve 3" tips reserved, the rest cut into 1/2" pieces
2 tablespoons extra-virgin olive oil
1 small white onion, halved and thinly sliced
4 cups chicken stock
Two 1-inch wide strips of lemon zest
1 teaspoon finely grated lemon zest for garnish
2 teaspoons fresh lemon juice
Salt and freshly ground white pepper

Bring a large saucepan of water to a boil. Fill a large bowl with ice 
water. Boil all of the asparagus until bright green and barely tender, 
about 3 minutes. Drain and transfer to the ice water to cool, then drain 
again. Cut the 12 asparagus tips in half lengthwise and set aside.

Wipe out the saucepan. Add the olive oil and heat until shimmering. Add the
sliced onion to the saucepan and cook over moderately high heat, stirring, 
until softened, about 5 minutes. Add the chicken stock and lemon zest 
strips, bring to a boil and simmer for 5 minutes. Add the asparagus pieces 
and cook until tender, about 5 minutes. Discard the lemon zest strips.

Working in batches, puree the soup in a blender. Return the soup to the 
saucepan and stir in the lemon juice. Season with salt and white pepper and
reheat if necessary. Ladle the soup into bowls and garnish with the 
asparagus tips and grated lemon zest. Serve hot or chilled.

Make Ahead: The asparagus soup can be refrigerated overnight; refrigerate 
the asparagus tips separately.

From: Food & Wine Magazine.
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© John Kernick

Asparagus Soup

2 lbs. fresh asparagus
1 small turnip
2 medium carrots
1 medium onion
1 stalk of celery
1 lb. fresh mushrooms
2 cloves of garlic
1 teaspoon thyme
1 bay leaf
6 to 8 cups vegetable stalk
salt and pepper to taste

Peel, chop, and boil carrots, turnip, onion, and asparagus stems, reserving
the tips. Puree the cooked vegtables in blender with broth. Saute mushrooms
in oil and add to puree. Steam asparagus spears until tender, add to puree,
heat through and serve.

Adpated from ChooseVeg.com.
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Asparagus Soup (Satatsuri)

Satatsuri is traditionally made from the first asparagus of spring. Like
chikhirtma, it calls for eggs to be whisked in at the last minute as a
thickener, but here the eggs are allowed to curdle slightly to add texture 
to the soup. Satatsuri is light as a spring breeze, with a delicate flavor.
Serves 4 TO 6.

1 pound asparagus, trimmed and cut into l-inch pieces
5 cups boiling water
2 small onions, peeled and finely chopped
2 tablespoons oil
1 teaspoon salt
Freshly ground black pepper
2 large eggs, well beaten
1/4 cup chopped mixed fresh herbs (parsley, cilantro, dill)

Place the asparagus in a saucepan and pour the boiling water over them. 
Simmer, covered, until the asparagus are fork-tender, about 5 to 8 minutes,
depending on the thickness of the stalks.

Meanwhile, sauté the chopped onion in the oil. When the asparagus are done,
stir in the onions, salt, and pepper to taste.

Stir a small amount of the hot broth into the beaten eggs, then carefully 
whisk the eggs into the soup, mixing well (the eggs are supposed to curdle 
slightly). Stir in the chopped herbs and simmer for a few minutes more.

From: The Georgian Feast: The Vibrant Culture and Savory Food of the 
      Republic of Georgia by Darra Goldstein.
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Roasted Cream of Broccoli Soup, Paleo Style

1 1/2 lbs. broccoli florets
3 shallots, peeled and sliced
1/4 cup olive oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
4 cups chicken broth
1 cup coconut milk

Preheat oven to 450 degrees. Put the broccoli florets and shallot slices in
a large bowl. Sprinkle with salt and pepper and pour olive oil over. Mix
together well then dump out onto a large cookie sheet.

Roast in the oven for 15 minutes then take out and cover with foil.

In the meantime put the chicken stock/broth in a 6 qt. pan and bring to a
boil. Add the broccoli to the broth and return to a boil. Turn heat down
and simmer for 10 minutes.

Using a stick blender, blend broccoli and broth until smooth. Stir in
coconut milk and reheat to warm.

Serving Size: Makes approximately 6 cups

By: LANC92. From: SparkPeople
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Broccoli and Cauliflower Soup

Fool-proof, quick and easy, this majorly low-cal soup impresses every time.

1 head of broccoli
1/2 head of cauliflower
6 cups chicken stock
1 teaspoon crushed chilli
Spices of choice

Chop up the broccoli and cauliflower, then place all ingredients in a big
pot. Cook for around half an hour, to 3/4 of an hour until veggies are
soft. Use a potato masher to mash them up, and serve.

I use various spices each time I make this soup, one of my favourite
combinations is coriander, cinnamon and tumeric, but you can experiment and
see what you like best. Serves 6 - freezes very well too.

Comments:
- I put broccoli and cauliflower in the blender and it has a wonderful 
mashed potato flavor.
- I used cinnamon/coriander/tumeric; also added rosemary, parsley, garlic 
powder, celery salt, bay leaf, cayenne, and water instead of broth.
- I added a pinch of nutmeg and 1/4 tsp oregano. I used my hand blitzer
instead of the masher.
- I puréed the soup for a smooth texture. I used turmeric, chili paste and
ground white pepper and the soup has a kick to it!
- This is excellent for adding vegetables, filling you a bit more and
adding very few calories.
- I used coriander, cinnamon, garlic, crushed red pepper and a bay leaf.
Puréed in the blender.
- I used a stick blender.

By: JUZZYMUFFIN. From: SparkPeople
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Broccoli Acorn Squash Soup

A thick and hearty soup that is creamy without all the cream!
One Acorn squash peeled (potato peeler works pretty good) and chopped up
  into chunks.
4 cups of broccoli crowns (can use prepackaged broccoli crowns)
Approx. 3 cups of chicken broth or vegetable broth
1 yellow onion chopped
3 cloves of garlic chopped
Salt and Pepper to taste

Place broth in a good size stock pot and add cubed sqush, onion and garlic.
Bring to a boil then add broccoli. Let cook for approximately 10 minutes
till vegetables are soft enough to blend. Add a touch of salt and pepper.
Ladel soup into blender and puree to eliminate the chunks (may have to do
in small batches). Add salt and pepper for additional seasoning and enjoy!
Number of Servings: 5-6

Comments:
- I pre-cooked the squash in the microwave (whole, just poke a few holes 
in the skin and nuke for 8-10 minutes) and used frozen broccoli.
- I didn't peel the squash--just microwaved it until soft and then 
scooped out the flesh.
- I did bake my squash first, which is much easier than peeling it.
- I also added fresh parsley.
- I didn't puree it, just used the hand mixer on it.
- I decided it needed a little something, so I added a tablespoon of 
mustard.

By: APESTEW. Adapted from: SparkPeople
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Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1 tsp. dried tarragon leaves or to taste

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive 
oil and place, cut side down, on a baking sheet. Roast the squash at 350F 
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing 
bowl, blend together the stock and water. Add a little minced garlic if 
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in 
the cooking pot with a stick blender). Add the salt and pepper, onion 
powder and tarragon. Bring soup to a boil. Reduce heat to a simmer and cook
over very low heat about an hour, stirring occasionally. Serves 8-10.

From Signature Dish of Jill McQuown
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Jill McQuown

Paleo Butternut Squash Soup

3 lbs. (about 2 lg.) butternut or other winter squash
2 large unpeeled onions
1 small garlic bulb
1/4 C. olive oil
2 Tbsp. minced fresh thyme OR 2 tsp. dried thyme
3 to 3 1/2 C. chicken broth or stock
1/2 c. coconut milk
3 Tbsp. minced fresh parsley
1/2 tsp sea salt
1/4 tsp pepper
Fresh thyme sprigs

Cut squash into halves and seed them (Save seeds for another use). Place
cut side up in a 15 X 10" baking pan. Cut 1/4" off tops of onion and garlic
bulbs. Place cut side up in same baking pan. Brush with oil, and sprinkle
with thyme. Cover tightly with foil and bake at 350º for 1 1/2 to 2 hours
or until vegetables are very tender. Uncover and let stand until
lukewarm. Remove peel from squash and onions; remove soft garlic from
skins. Combine vegetables, broth and coconut milk. Puree in small batches
in blender until smooth; transfer to a large saucepan. Add parsley, sea
salt and pepper. Heat through, but do not boil. Garnish with thyme if
desired.

(Adapted from Taste of Home)
By Cindy Beeley. Posted to the PaleoRecipe Mailing List, Dec. 2000
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Spiced Butternut-Pumpkin Soup

2 tablespoons coconut oil
1 large sweet onion, diced
1 large red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons finely grated fresh ginger
1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
1 large sweet potato, peeled and cubed
1 large Granny Smith apple, peeled and cubed
1 (32-oz.) container chicken broth
2 bay leaves
1 1/2 teaspoons red curry paste*
1/2 teaspoon ground pepper
3/4 cup canned coconut milk
1 tablespoon fresh lime juice
Salt and pepper to taste

Melt coconut oil in a large Dutch oven over medium-high heat; add onion and
bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic
and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups
water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or
until vegetables are tender. Remove from heat, and let stand 30 minutes,
stirring occasionally. Remove and discard bay leaves.

Process soup, in batches, in a blender until smooth. Return to Dutch oven,
and stir in coconut milk. Bring to a simmer over medium heat; stir in lime
juice, and season with salt and pepper to taste.

*1 tsp. curry powder may be substituted.

Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut
squash and 1 3/4 lb. pumpkin.

Adapted from Southern Living, December 2010. Found at MyRecipes
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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Butternut Squash, Yams and Leek Soup

3 leeks cut up (use only the white part of the leek, rinse well)
2 large yams, peeled and cut up
2 cups butternut squash, peeled and cut up
64 ounces chicken or vegetable stock
2 tablespoons olive oil

Use large soup pot. Sauté the vegetables quickly in olive oil for three 
minutes. Add stock to the pot. Simmer until tender. Puree all in a blender. 
Nice to serve with chopped chives. Makes 6 servings. Freezes well.

By Lucille Gartenburg. 
Printed in Celiac Sprue Association Lifelines 2012 Volume XXXII No. 1.
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Roasted Pumpkin-Apple Soup

Apples add just a hint of sweetness to this velvety pumpkin soup. Try it as
a delightful first course for a special meal.

4 pounds pie pumpkin or butternut squash, peeled, seeded and cut into 
         2-inch chunks (see Tip)
4 large sweet-tart apples, such as Empire, Cameo or Braeburn, unpeeled, 
        cored and cut into eighths
1/4 cup extra-virgin olive oil
1 1/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh sage
6 cups reduced-sodium chicken broth or vegetable broth
1/3 cup chopped hazelnuts, toasted (see Tip)
2 tablespoons hazelnut oil

Preheat oven to 450°F.

Toss pumpkin (or squash), apples, olive oil, 1 teaspoon salt and pepper in
a large bowl. Spread evenly on a large rimmed baking sheet. Roast, stirring
once, for 30 minutes. Stir in sage and continue roasting until very tender
and starting to brown, 15 to 20 minutes more.

Transfer about one-third of the pumpkin (or squash) and apples to a blender
along with 2 cups broth. Puree until smooth. Transfer to a Dutch oven and
repeat for two more batches. Season with the remaining 1/4 teaspoon salt
and heat through over medium-low heat, stirring constantly to prevent
splattering, for about 6 minutes. Serve each portion topped with hazelnuts
and a drizzle of hazelnut oil.

Tips and Notes

Make Ahead Tip: Cover and refrigerate for up to 3 days. Reheat in the 
microwave on High, covered, stirring frequently, or on the stovetop over 
medium heat.

Tips: Make it easier to cut a pumpkin, acorn squash or other winter squash:
pierce in several places with a fork; microwave on High for 45 to 60
seconds. Use a large sharp knife to cut in half. Remove the seeds and
stringy fibers with a spoon.

To toast chopped nuts, small nuts and seeds, place in a small dry skillet 
and cook over medium-low heat, stirring constantly, until fragrant and 
lightly browned, 2 to 4 minutes.

READER'S COMMENTS (more at source site):

The taste was a little bitter, but was definitely softened by the hazelnuts
and oil. I found the oven temperature in the recipe to be too high. The
pumpkin got burned spots on it fairly quickly. Also, the apple takes much
less time to roast than the pumpkin. Maybe it should added along with the
sage to give the pumpkin a head start. Perhaps peeling the apples would get
rid of some of the bitterness.

There is no need to peel squash before roasting. Using a large sharp
butcher knife, cut into 1/2 or 1/4's or what ever (depending on the size
you are starting with) Then place meat side down on a cookie sheet and
roast at 400 until a fork can pierce the skin easily. (higher heat can
cause bitterness if it gets burnt) Let cool until you can handle (or even
in the fridge over night). The skin comes right off and if there are any
burnt edges you can easily cut them off the larger pieces.

Do not skip the garnish of hazelnut oil, if at all possible--it adds a
wonderful depth to the flavor. I used about a cup less broth than was
called for and had a velvety soup. I also used more sage than was called
for. Honeycrisp apples were perfect for flavor, but Macintosh would also be
good when those are not in season.

Steaming the pumpkin (cut up) first will make it much easier to peel.

From: EatingWell: November/December 2009
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EatingWell: November/December 2009

Spicy Butternut Squash and Cauliflower Soup

This is a great soup for a cold day. Goes great as a starter course but is
also hearty enough to hold its own at lunch.

1 medium butternut squash (or about 3 cups peeled and cubed)
1 medium head of cauliflower, cleaned and broken into flowerets.
1/2 medium yellow onion chopped
8 cups chicken or vegetable broth
1 Tbsp chili powder
1 tsp cumin
1 tsp garlic powder
salt to taste

In medium sized sauce pan, cook squash and chopped onion and spices in
broth until soft.

Add cauliflower and cook for another 10 minutes.

Garnish with cilantro or thyme and serve immediately.

Keeps in the fridge for up to five days and tastes wonderful reheated.

Comments:
- I made mine as a stew or saute. It is fine made with just a small amount
of water.

By: GRACEFULTURTLES. From: SparkPeople
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Roasted Kabocha Squash Soup with Pancetta and Sage

1 (4-lb) kabocha squash, halved and seeded
1 cup paleo oil
20 whole fresh sage leaves plus 1 1/2 teaspoons chopped fresh sage
1/4 lb sliced pancetta, coarsely chopped
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon lemon or lime juice

Roast squash: Preheat oven to 400ºF.

Roast squash, cut sides down, in an oiled roasting pan in middle of oven
until tender, about 1 hour. When cool enough to handle, scrape flesh from
skin.

Fry sage leaves while squash roasts: Heat oil in a deep small
saucepan until it registers 365ºF on a deep-fat thermometer. Fry sage leaves
in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted
spoon to paper towels to drain.

Cook pancetta and make soup: Cook pancetta in a 4-quart heavy pot over
moderate heat, stirring, until browned. Transfer pancetta with slotted spoon
to paper towels to drain.

Add olive oil to pancetta fat remaining in pot, then cook onion, stirring,
until softened. Stir in garlic and chopped sage and cook, stirring, until
fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes
to blend flavors.

Purée soup in batches in a blender, transferring to a bowl. (Use caution
when blending hot liquids.) Return soup to pot and reheat. If necessary,
thin to desired consistency with water.

Stir in citrus juice and salt and pepper to taste.

Serve sprinkled with pancetta and fried sage leaves.

Cooks' note: You can make soup 3 days ahead and chill, covered.

Makes 8 servings (about 11 cups).

Adapted from epicurious.com
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Indian Cabbage and Onion Soup

500g cabbage, chopped coarsely
2 cups of water
2 medium sized onions, chopped coarsely
1 garlic clove, chopped
Salt to taste
Freshly ground pepper
Chopped coriander

Boil the cabbage, onions and garlic together in 2 cups of water until 
tender.

Remove from the stove and allow to cool. Once cool place in a blender and 
blend until smooth. Strain it into a pan and put on the heat.

Allow the soup to boil and season well with salt and pepper. Pour into a 
soup bowl and serve garnished with coriander.

Adapted from: www.cabbagerecipes.co.uk - The UK home of cabbage recipes
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www.cabbagerecipes.co.uk

Vegetable Cabbage Soup

soup bone
1/2 pound stewing beef
3 quarts water
1-2 bay leaves
1 small head of cabbage
4 medium to large carrots
4-6 stalks of celery
1 medium-large onion
1 can tomatoes, cut up
6 oz. tomato juice

Put a soup bone and 1/2 lb. stewing beef in a large pot and fill with 3
qts. water. Add bay leaves. Simmer 2-3 hours, Skim top from time to time.
Chop coarsely the cabbage, carrots, celery and onion.  Remove bone from
soup and add vegetables. Cook 30 minutes. Add tomatoes and tomato juice.
Bring to a boil again and serve.

From: Mrs. David S. Schaff III, in Seasoned in Sewickley
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Cream of Cauliflower Soup

a large head of cauliflower
2-3 stalks celery
1 carrot
2 cloves garlic
1-2 onions
1-2 tsp ground cumin
1/2 tsp pepper
a few sprigs of parsley
1/4 tsp sage (or your favourite blend of herbs; spices)

Chop head of cauliflower (save a handful of tiny flowerets for a raw
garnish) and put in a soup pot. Chop; add stalks celery, carrot, garlic
and onions. Add spices. Barely cover with water, bring to boil and simmer
until veggies are tender. Blend the contents of the pot and adjust
seasonings to taste. Add a little hot water if the soup is too thick. Serve
garnished with raw flowerets.
Serving suggestion: Serve with a steak, plus a spinach/lettuce and mushroom
salad garnished with grated carrot and parsley. You can use the same basic
recipe for Cream of Broccoli or Cream of Asparagus Soup. You won't miss the
fact that is no actual cream in the soup, given the thick consistency and
rich flavour of the main veggie.
You can also add chopped, cooked meat for a quick lunch.

From: Chris (fincham at PETERBORO.NET)
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Cauliflower Soup

6 cups chicken or vegetable stock
4 cups cauliflower, chopped
2 cups sliced carrots
1/2 chopped onion
1 jalapeno pepper, chopped
2 tbsp chopped parsley
salt, to taste
pepper, to taste

In a 5 quart saucepan, add all ingredients except salt and pepper. Cover
and simmer until vegetables are tender (about 20 mins).

Strain off and reserve most of liquid. Place vegetables in a food processor
and puree.

Add puréed vegetables and reserved liquid back into the pot, add salt and
pepper, and reheat.

Comments:
- I wish it was thicker.
- I mashed it so it would have more texture.

By SUZGLEADALL or SERA_NINA. From: SparkPeople
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Cauliflower and Leek Soup

1 small head Cauliflower, raw, (4" dia) chopped
4 cups vegetable broth (about 2 cans I guess)
1 leek, sliced/chopped
2 celery stalk, medium (7-1/2" - 8" long) sliced
10 asparagus spears, small (5" long or less) Chopped
3 cloves garlic, chopped
salt and pepper

Steam the cauliflower until it's somewhat soft. Drain. (I might steam the
asparagus along with it too, just to cut down on steps)

Chop up the celery, leek(s) and garlic and have ready. This can always be
done while the steaming is going on.

In a decent sized pot, add Vegetable broth, garlic and cauliflower. Let
cook for a while and squish up the cauliflower using a fork/spoon/blender
thing, whatever works best for.

When it's puréed enough, add the celery, asparagus, leeks and everything
else.

Let cook until it's thoroughly heated and all the stuff in it is tender.

Comments:
- I doubled the leeks and then added some portabello soup.
- I added 1 celery instead of 2, and no asparagus. Then I used an immersion
blender.
- Creamed all cooked ingredients in blender; added 1 tsp salt and 1 tsp
coarse black pepper.

By: BUGWITCH. From: SparkPeople
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Spicy Almond Stew With Ginger and Tomato [Eggplant]

1 medium-size eggplant, peeled and cut into 1/2-inch dice
1 teaspoon salt, more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/4 cup oil
2 shallots, thinly sliced
2 inches fresh ginger, peeled and minced
1 to 2 jalapeño chilies, seeded and minced
1 onion, chopped
1/3 cup tomato paste
1 small (14.5 ounce) can diced tomatoes, preferably roasted
4 cups vegetable stock or water
1/2 cup natural unsweetened almond butter (creamy or chunky)
1 medium-size zucchini, 6 to 8 ounces, cut in quarters lengthwise, then 
  sliced 1/2-inch thick
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
1/3 cup coarsely chopped cilantro leaves, plus whole leaves for garnish
Chopped roasted salted almonds, for garnish (optional).

1. In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 
minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, 
coriander, turmeric and cayenne; set aside.

2. In a large pot, heat 3 tablespoons oil over medium-high heat. Add 
shallots and fry, stirring often, until soft, crisp and caramelized, about 
10 minutes. Using a slotted spoon, transfer shallots to a large bowl, 
leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring 
often, until lightly browned and just tender, about 10 minutes. Transfer to 
bowl with shallots.

3. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add 
ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, 
stirring, 30 seconds more. Add onion and cook, stirring to scrape up any 
browned bits, until softened and translucent, about 5 minutes. Add tomato 
paste and cook, stirring, 1 minute.

4. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling 
of salt. Bring to a boil and cook 5 minutes. Place almond butter in a medium 
bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then 
pour mixture back into soup.

5. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, 
until vegetables are tender. Turn off heat and stir in lemon juice and 
chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve 
in bowls garnished with cilantro leaves and chopped almonds, if desired.
Yield: 8 servings.

Posted by JoeSpareBedroom (dishborealis/yahoo.com) to rec.food.cooking on
31 Jan 2007. Adapted to paleo.
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Cream of Mushroom Soup

1 avocado
1 tomato
1 cup hot water
1 red sweet pepper (diced)
1 cup mushrooms (sliced)
1 little onion (diced)
1 clove of garlic
Juice of 1/2 grapefruit, chopped basil

Blend avocado, grapefruit juice, garlic and hot water. This time the
consistency of your soup should be thicker and creamier. Then add sliced
mushrooms, sweet pepper, onion and basil. You may choose any of your
favorite vegetables as an addition to your soup.

By Tatiana Kozlova at RawTimes.com, 4 Sep 1997.
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Mushroom and Fennel Soup

2 lb. assorted mushrooms (cleaned and coarsely chopped)
     (White, Cremini and Shiitakes)
1 bulb fennel, trimmed and coarsely chopped
1 large yellow onion chopped
2 teaspoons ground fennel seed
3-4 cups meat or vegetable stock
Juice of one lemon
Olive oil
Salt and fresh ground pepper
Parsley chopped

Heat a couple of teaspoons of olive oil in a heavy skillet and cook onion 
and fennel until just tender.

Meanwhile, in a second skillet, heat about a tablespoon of oil over medium 
high heat and add chopped mushrooms. Don't stir, but rather allow the 
mushrooms to cook down to about 1/3 their volume.

Combine mushroom and fennel/onion mix in a soup pot. Add 3-4 cups vegetable
stock and fennel seed. Simmer for 30 minutes over very low heat.

Stir in lemon juice, salt and pepper to taste and parsley. Serves four.

Adapted from: Park Slope Food Coop: Recipes
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Japanese Onion Soup

2 cans chicken broth
1/4 c chopped carrots
1/4 c chopped onion
1/4 c chopped celery (or any other 'hard' veggie combo you like! Zucchini,
  cauliflower, etc.)
1 c fresh sliced mushrooms
2-4 T fried onions

Chop veggies and put them in saucepan with 2 cans chicken broth. Bring to a
boil, then allow to simmer for 5 minutes. Strain out the vegetables.

Pour the flavored broth into bowls. Drop a few fried onions into soup. Add
a few mushrooms. Let sit for a few minutes to allow the flavor to seep into
the mushrooms.

By: KATDB70. From: SparkPeople
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Benihana Onion Soup

4 cups chicken broth
2 cups water
1/2 white onion
1/4 cup carrot, coarsely chopped
1/4 celery stalk, coarsely chopped
1/2 teaspoon salt
6 medium mushrooms, thinly sliced
4 green onions, diced

Combine chicken broth and water in a large saucepan over high heat.

Add chopped onion, carrot, celery and salt to the saucepan and bring to a
boil.

Reduce heat and simmer for 10 minutes, or until the onions start to become
translucent.

When the soup has simmered for 10 minutes, strain the vegetables out of the
broth and toss them out.

Pour the broth back into the pan and keep it hot over low heat.

To serve, ladle about 1 cup of broth into a bowl. Place a few pieces of
fried onion into the soup, followed by 6 to 8 mushroom slices and a
sprinkle with diced green onion.

By Chris Parker. From: TasteBook
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Spring Onion Soup

Spring onions look like scallions but have a larger, rounder bulb. If they
are unavailable, use yellow onions.

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 1/2 teaspoons coarse salt
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 cups water

Heat oil in a large pot over medium-high heat. Add onions, and cook,
stirring occasionally, until translucent but not brown, about 15 minutes.

Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.

Remove from heat, and let cool for 20 minutes. Working in batches, puree in
a blender, starting on low speed and gradually increasing to high, blending
until soup is smooth.

Divide soup among 4 bowls, drizzle with oil.

Comment: Very bland.

From: Martha Stewart Living, March 2009
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Broccolini-Spring Onion Soup

2 tablespooons extra-virgin olive oil
10 whole scallions, ends trimmed and finely chopped
1 1/2 pounds broccolini, florets and stalks cut into 1-inch pieces
1 1/2 quarts (6 cups) chicken or vegetable broth
1/2 teaspoon kosher salt
freshly ground black pepper
2 tablespoons snipped fresh chives, for garnish

Place a large, heavy soup pot or Dutch oven over medium-low heat and add
the oil. When the oil is warm, add the scallions and cook, stirring
occasionally, until softened, about 4 minutes. Add the broccolini and cook,
stirring occasionally, until it begins to soften, about 2 minutes more.

Add the broth, salt, and pepper to taste. Bring to a boil, then reduce the
heat to low and simmer, partially covered, until the broccolini is only
just tender and still bright green, 15 to 18 minutes.

Remove from the heat and let cool, uncovered, for about 5 minutes.

In batches, puree the soup in a blender or food processor. (Hold the top of
the blender firmly with a folded towel to prevent an explosion of hot
soup.) Return to the soup to a clean pot and warm through gently over
medium heat. Taste for seasoning.

Ladle into warm bowls or tall mugs and garnish with chives.

From Mr. Sunday's Soups by Lorraine Wallace
Found at Food Republic
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Cream of Parsnip Soup

This might be a lovely cream base for other ingredients (or cream of
cauliflower, celeriac, or leek perhaps? Or combination thereof)

Here's what I did:

Peel parsnips, chop. Place in a pot with chopped onion. Cover with a mixture
of water and chicken bone broth. Add a piece of kombu and ground white
pepper. Bring to boil, simmer until parsnips are tender. Remove kombu,
reserve for use again. Puree soup in a blender. Return to pot, add finely
chopped parsley and 2 Tbs. coconut milk. The coconut milk will lend a
creaminess, but is not really enough to make it taste very sweet and
coconut-y.

I sometimes add kuzu root starch to coconut milk to help it thicken. You mix
1 Tbs starch with 2 Tbs water and add that to 1 cup coconut milk. Be sure not
to boil, or it will turn gummy.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Dec. 2001
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Scallion Chive Soup

1/2 c zucchini, shredded
1/2 c shallots, chopped
1 clove garlic, minced
3 t olive oil
1 c scallions, chopped
1/2 c chives, chopped
2 c chicken broth
1/2 c water

In saucepan, cook zucchini, shallots, and garlic in oil over moderately low
heat. Stir occasionally until shallots are tender (about 5 min.). Add
scallions and all but 2 T chives. Cook, stirring, until scallions are
softened, about 2 min. Stir in broth and water. Simmer 2 min. In a blender,
puree mixture. Pour soup through a fine sieve into clean pan, pressing hard
on solids and discarding them. Heat soup over moderate heat, stirring until
hot. Season to taste. Stir in remaining chives.

From: http://lark.cc.ukans.edu/~lash/recipes/ [now dead]
Adapted by Patti Vincent
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Sweet Potato Soup

1 tablespoon coconut flour
1 tablespoon coconut oil
1 1/2 cups chicken or vegetable broth
1 1/2 cups cooked cubed sweet potatoes
1/4 teaspoon ground ginger (or fresh, to taste)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup coconut milk
salt and pepper, to taste 

In a heavy saucepan, over medium-low heat, cook the coconut flour and 
coconut oil, stirring constantly until the roux turns a light caramel 
color. Add the chicken broth, bring to a boil, and then lower to a simmer. 
Stir in the sweet potatoes and spices. Bring to a simmer again and cook for
5 minutes more.

In a blender, puree the soup in batches (or all at once if blend pitcher is
big enough) and return to saucepan (or use a hand blender). Add the coconut
milk and gently reheat the soup. Season with salt and pepper and serve.

Recipe submitted by Sherri, Avon, IN

Adapted from: Tropical Traditions: Free Coconut Recipes
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Jeremiah Shilhavy

Sweet Potato and Ginger Soup

2 Tbsp ginger chopped
2 Tbsp coconut or olive oil
3 leeks, chopped (white and light green only)
4 sweet potatoes, peel and dice
pinch cayenne, salt and pepper
6 cups chicken or vegetable stock
2 Tsp ground coriander
1 Tbsp ground cumin
lemon juice (optional)

Saute leeks, potatoes and ginger in hot coconut oil till softened (13 
minutes).
Add spices, stir well.
Add stock, bring to the boil and simmer till cooked (15 minutes).
Buzz or put through blender puree. Before serving add splash of lemon 
juice (optional).

Makes 8 1 cup servings.

Comments:
- I threw this is in the slow cooker, which doesn't need the oil.
- I would add 1/2 a small butternut squash to round out the flavor.
- Sprinkle chopped walnuts on top.
- I also added an apple and a pinch of cinnamon.
- Next time I'll put some bacon in it.
- I modified it, using what was in the kitchen: 2 large sweet potatoes and
half an acorn squash, 1 leek and 1 red onion, mushroom broth, lots of
ginger, and a cube of frozen garlic and basil from the garden last summer.

By: PCREIGHTON. From SparkPeople
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Spicy Sweet Potato Soup

2 tbsp. coconut oil
2 cups thinly sliced onion
4 garlic cloves, minced
2 tsp. paprika
1 tsp. ground coriander
2 tsp. cayenne pepper [reduce]
5 cups sweet potato, peeled and cubed
8 cups prepared chicken broth
Pepper to taste

Melt coconut oil in large soup pot or Dutch oven on medium. Add onion,
cook uncovered for 5 to 10 minutes, stirring often until softened (do not
brown).

Add garlic, paprika, coriander and cayenne pepper; continue to heat and
stir for about 1 to 2 minutes until fragrant.

Add sweet potatoes and toss until coated.

Add broth and stir. Increasing heat bring to a boil.

Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring
occasionally until sweet potatoes are tender.

Remove from heat, let stand for 5 minutes.

Process mixture in 2 batches, in a food processor, or blender until smooth.

Return to pot.

Add pepper. Stir and return to a boil on medium high.

Continue to heat and stir until heated through.

Ladle soup into bowls, sprinkle chives over the top. Serve immediately.

Number of Servings: 8

By: WEEBLE-WOBBLE. Adapted from SparkPeople
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Sweet Potato, Capsicum (pepper) and Ginger Soup

1 red pepper
1 brown onion, chopped
2 cloves garlic, chopped and crushed
2 tsp fresh ginger, grated
1-5" orange sweet potato, cut in 2 cm cubes (more if desired)
1 tbsp olive oil
3 cups chicken, beef or vegetable stock
1 cup water
Pinch of chili (chili flakes are great, optional)

Cook the pepper, skin-side up, under a hot grill for 10 minutes or until
the skin blackens and blisters. Cool in a plastic bag and then peel and
chop roughly.

Heat the olive oil in a medium sized saucepan over medium heat. Add onion
and sauté for 3 minutes or until softened but not colored. Add the garlic,
ginger and chili and cook for 1 minute. Add the sweet potato (that has been
peeled and chopped roughly) and coat well in the onion mixture. Pour in the
stock and water, simmer for 15-20 minutes or until the sweet potato is
soft.

Cool slightly and stir in the pepper.

Blend in a food processor until smooth or simply mash with a potato masher.

Season. Number of Servings: 4

Comments:
- To save time, you can just chop the pepper and add it with the onion.

By: JELLERY1. From: SparkPeople
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Chicken and Sweet Potato Soup

2 sweet potato, 5" long
1 lb chicken breast, no skin
1.5 cup carrots, cooked, slices
1 cup celery, cooked, diced
2 Jalapeno peppers
6 cup chicken stock, home-prepared
2 tbsp olive oil
4 cloves garlic
1 cup onions, raw, chopped
1 tsp thyme, dried
1 bay leaf, dried
Salt and pepper to Taste

This is pretty self-explanatory. Start the olive oil over medium heat,
saute the onions and garlic for a minute, then add the carrots, celery and
jalapenos. (It actually tastes better if you use chipotle peppers instead
of just raw jalapenos, but sometimes I modify if we want a little less
heat, since we find the raw jalapenos to be less hot than the smoked ones).
Before adding any liquid, add the spices and herbs and stir it to let the
flavors start to "stick" to the veggies. Then add the stock, bring to a
boil and add the chicken. I dice the chicken in bite-size pieces, but as
long as you're willing to wait a little longer, you could certainly add
larger pieces, even whole pieces. Once the soup is again boiling for about
10 minutes, add the sweet potatoes and continue to cook until potatoes are
tender. (Note: you may want to peel the sweet potatoes; I leave the peel
on.)

Number of Servings: 6

Comments:
- I sautéed the veggies and then threw the potatoes, chicken, and veggies
in the crock pot. Cooked it all day and that mashed with a potato masher.
- We used 1 chipotle pepper for nice warm spice.

Adapted from a Rachael Ray recipe by SHOWERS2FLOWERS or APRILDAKOTA.
From: SparkPeople
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Sweet Potato Fennel Chunky Soup

3 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
1/2 garlic clove, minced
2 large fresh sage leaves, roughly chopped
2 large sweet potatoes (about 1 1/2 pounds), peeled and cubed
4 cups chicken or vegetable broth
Kosher salt and freshly ground black pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion, fennel,
and garlic and reduce heat to medium-low. Cook, stirring occasionally,
until the vegetables soften and begin to caramelize, about 10 minutes. Stir
in the sage and cook 1 minute more.

Add the sweet potatoes to the pot and stir. Pour in the broth and bring the
mixture to a boil, then reduce to a simmer and cook, covered, until the
potatoes are fork-tender, 20 to 25 minutes. Season with the salt and
pepper.

Transfer half of the soup to a blender and puree until smooth. Return to
the pot and stir to combine.

Ladle the soup into bowls and drizzle with more olive oil. 8 servings.

Number of Servings: 8

Comments:
- We didn't use olive oil for garnish.
- I used less olive oil and garnished with fresh parsley.

By: BOXERMOM19. Adapted from: SparkPeople
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Sweet Potato Soup

4 cups water
2 cups peeled, sliced carrots
4 cups zucchini, chopped in bite size pieces
1 bay leaf
1 leek peeled , dark green tops removed, quartered and diced
1 large sweet potato cooked, peeled and diced
Fresh, chopped dill to taste

In large pot boil carrots and bay leaf for 15 minutes.
Add leek to carrots and boil another 5 minutes
Add zucchini to carrots and leeks and boil another 5 minutes.
Add cooked, diced sweet potatoes to the other boiled vegetables in the pot
and heat slowly for another 5 minutes.
A few minutes before serving, add fresh chopped dill.
Remove bay leaf.
Divide into 4 soup bowls and serve.
Optional: The finished soup may be processed in a blender and served as a
creamed soup.

By: KOCHSTER. From: SparkPeople
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Sweet Potato and Vegetable Soup

2 sweet potatoes, chopped
4 carrots, chopped
2 sweet peppers, chopped (I use 1 red and 1 orange)
2 leeks, chopped
4 celery stalks, chopped
1-2 cups of chicken or vegetable stock, depending on desired thickness
pepper to taste

This soup really is amazingly simple to make. Simply place all your
ingredients in a saucepan with enough stock to cover (you can add more
stock if you prefer a thinner soup). Bring to boil, then simmer until the
vegetables are tender when tested with a fork.
Then either using a hand blender or food processor etc blend until smooth.
Add some freshly ground black pepper to taste. Number of Servings: 4.

By: EMMAP-S. From: SparkPeople
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Sweet Potato Soup (Large Recipe)

1 T. oil
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrots
8 cups peeled and diced sweet potatoes
6 cups chicken bouillon
2 cups chopped tomato
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
salt and pepper to taste
cayenne pepper to taste
about 2 cups cooked cubed chicken

Place a large kettle over high heat. Add the oil and let it get hot. Add
onion, celery and carrot. Lower heat and saute until crisp-tender. Add
remaining ingredients except chicken. Bring to a boil and simmer until
sweet potatoes are tender, about 5 minutes. Add chicken and adjust
seasoning. Bring back to a boil. Remove from heat and serve. Makes about 17
cups.

By: ABIGAILRUSSELL. Adapted from: SparkPeople
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Chicken Sweet Potato Crockpot Soup

4 chicken breasts, chopped
2 cups chicken broth
4 sweet potatoes, peeled and chopped
1 onion, diced
2 cloves of garlic, minced
1/2 tsp thyme
1 bay leaf
1/2 tsp marjoram
dash salt
dash pepper

Dump all ingrediants into crockpot. Cook on low for 8-10 hours, or on high
for 4-6 hours. Number of Servings: 6

By: FIGHTING2LOSE. From: SparkPeople
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African Sweet Potato Soup

1 small chopped onion
2 minced garlic cloves
1 teaspoon coconut or olive oil
1 quart chicken or vegetable stock
2 peeled, cubed sweet potatoes
1 can diced tomatoes
1 teaspoon ground cinnamon
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon sea salt
1/4 teaspoon cayenne
1/4 cup almond butter

Saute onion and garlic in oil. Add chicken stock, sweet potatoes, and diced
tomatoes. Add ground cinnamon, cumin, curry powder, and sea salt. Mix in
cayenne and almond butter. Simmer 10 to 12 minutes.

By: MWILSON86. Originally from Fitness Magazine. Adapted from: SparkPeople
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Roasted Garlic and Sweet Potato Soup

6 large sweet potatoes
1 large yellow onion, chopped
1 tbsp extra-virgin olive oil
1 head roasted garlic
6 cups chicken broth
1-2 cups water

Preheat oven to 350F. Slice sweet potatoes in half lengthwise, rub cut
surfaces with olive oil, and place cutside down on LARGE baking sheet. On
same baking sheet, place whole head of garlic (remove most but not all of
papery skin. Cut about 1/2 inch off top to expose bulbs). Drizzle top of
garlic head with more oil and a pinch of salt. Bake uncovered in center of
oven for about 45 minutes or until sweet potatoes are soft.

While baking sweet potatoes and garlic, heat olive oil in sauté pan. Add
chopped onion and sauté until clear and soft. Place onions in food
processor. Remove half of sweet potato pulp from skins and place in frying
pan with onions. Squeeze garlic pulp from skins and add to pan. Process all
three until smooth puree forms. Place puree into a large saucepan. Puree
remaining sweet potato pulp. Add to saucepan. Add broth (I only used 4 cups
plus 1/2 cup water) and water until desired consistency. Cook on medium
until heated through.

Makes about 10 cups of soup.

From The Eat-Clean Diet by Tosca Reno.
Submitted to SparkPeople by MSWILSON130
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Easy Sweet Potato Soup

4 medium sweet potatoes, peeled and cubed
1 apple, peeled and cubed
dash of cinnamon
dash of nutmeg
salt
water

Put peeled and cubed sweet potatoes and apple in a medium saucepan. Add
cold water just to cover. Add dash of salt. Bring to a boil and let boil
for 30 minutes. Remove from heat and add cinnamon, and nutmeg. Use a stick
blender to blend the soup. Serves 4-6.

By: STEGENRAE. Adapted from SparkPeople
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Gingered Sweet Potato Carrot Soup

1 Tbsp olive oil
1 small onion, chopped
1 cup chicken or vegetable broth
2 cups water
5 large carrots, peeled and chopped
2 medium sweet potatoes, peeled and chopped
1 tbsp jarred ginger

In saucepan heat olive oil over medium heat. Add onion and saute until soft
(about 3 minutes). Add broth, water, carrot, potato, and ginger. Bring to a
boil, then simmer for 15 minutes, until veggies are soft.

Strain soup to separate veggies and set some of the broth aside. Put the
veggies into a food processor or blender and blend until smooth, using some
of the broth to thin it out if necessary. Discard all unused broth. Stir
veggies well until smooth.

Makes 2 large servings or 4 side servings. 

Comment: Add a bit of cumin too.

By: SUGARKITTY42. From: SparkPeople
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Spicy Sweet Potato and Squash Soup

1 large butternut squash
1 large sweet potato
1 red chilli pepper (dried or fresh)
2 cloves garlic
1 litre chicken or vegetable stock

Pre-heat the oven to gas mark 4/180 Celsius/350 Farenheit.

Peel the sweet potato and cut it and the squash in half. Place on a baking
tray and brush with the oil. Put in the oven.

After about 30 minutes, add the peeled garlic cloves to the tray and
continue to cook for a further 15-30 minutes, until the vegetables are
soft.

After cooking, leave the vegetables to cool, the chop the sweet potato into
chunks; peel, deseed and chop the squah and put these, along with the
garlic and chilli into a blender.

Add the stock and blend until smooth.

This can be served immediately or cooled and then frozen.

This makes 5 generous servings of thick soup; if you prefer a thinner soup
just add more stock or water.

Comment: I added some thyme and basil.

Submitted by: SAFFSTAR. From: SparkPeople
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Spicy Sweet Potato Soup

1 medium chopped onion
1/2 tsp paprika
1/2 tsp curry powder
1/2 teaspoon garlic
1/2 tsp chili flakes
250 grams sweet potato
16 oz chicken or vegetable stock

Saute the chopped onion in a small amount of oil until soft. Add chilli
flakes, curry powder, paprika, and garlic. Once soft add cubed sweet potato
and heat (covered) for 5 minutes. Add stock and simmer uncovered for 20
minutes. Finally, blend.

Number of Servings: 1

Comment: I also added a couple tablespoons of Vietnamese red curry paste.

By: LHARRISO1. From: SparkPeople
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Garden Tomato Soup

2 lbs. fresh, perfectly ripe tomatoes
2 stalks celery, finely chopped
1 small onion, finely chopped
1 large clove garlic, minced
1 carrot, grated
2 cups water
1 teaspoon dried oregano
1 and 1/2 teaspoons dried basil
1 and 1/2 teaspoons salt (optional)
1 Tbs. olive oil

freshly made pesto for garnish

Working over a bowl to catch juices, peel the tomatoes using a gentle sawing
action with a sharp vegetable peeler. Squeeze pulp into the bowl and finely
chop the tomatoes. Reserve contents of bowl. Heat oil in a pot, add onions
and celery, saute 3 minutes. Add garlic, saute 2 minutes longer. Add chopped
tomatoes. Strain the tomato juice to remove seeds and add this to the pot.
Bring to boil, add remaining ingredients. Return to a boil, trun heat to
low. Cover and simmer 20 minutes. This is a delicious soup hot or cold. If
serving hot, place a dollop of pesto on top. If serving cold, you can add a
swirl of coconut milk to each bowl.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, July 2001
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Spicy Coconut Tomato Soup

14 ounces (1 can) diced tomatoes in juice
3 tablespoons olive oil
3 cloves garlic, minced
1 small fresh or dried red chile pepper, seeds removed for less heat
1 carrot, peeled and thinly sliced
1 1/2 cups coconut milk
1 tablespoon fresh lemon juice
Coarse salt and ground pepper, to taste
Parsley leaves, for garnish

Heat broiler with rack in middle position of oven. Strain tomatoes, 
reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with 
olive oil, and broil until lightly browned, about 8 minutes.

In a food processor, combine browned tomatoes, garlic, chile pepper, 
carrot, coconut milk, reserved tomato juice, and lemon juice; puree until 
smooth.

Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to 
a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley
leaves before serving.

Adapted from: Whole Living: Body+Soul, January/February 2006
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Body+Soul, January/February 2006

Spicy Tomato Soup

1 3/4 pounds ripe tomatoes
2 tablespoons paleo oil
1 teaspoon mustard seeds
1 medium onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
2 dried red chiles
5 1/2 cups water
Kosher salt

Peel and mince the tomatoes. Heat the oil in a medium saucepan. Add the
mustard seeds, cover the pan and cook over high heat until the seeds begin
to pop. Reduce the heat to moderately low. When the popping stops, add the
onion and cook, uncovered, stirring until softened, about 5 minutes. Add
the cumin, coriander, turmeric and chiles to the saucepan and cook,
stirring, until fragrant, about 1 minute.

Stir in the tomatoes and water; season with salt and bring to a boil. 
Simmer the soup over moderately low heat for about 30 minutes.

Adapted from: Food & Wine: Inspiration served daily
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© Evan Sklar

Fresh Tomato Soup with Moroccan Spices

With tomatoes as good as they are all over the Mediterranean, it stands to
reason that myriad dishes have evolved from one end of the basin to the
other. The French have their cream of tomato soups, the Spanish their
gazpacho, the Greeks their tomato and bulgur wheat soups, and more. I
especially like Moroccan tomato soups that couple the summer's
quintessential vegetable with densely aromatic spices. The balance is
lovely.

6 servings
8 large ripe tomatoes, seeded and coarsely chopped
2 tablespoons extra virgin olive oil
1 large yellow onion, coarsely chopped
1 teaspoon paprika
1 scant teaspoon finely chopped fresh ginger
1 scant teaspoon ground cumin
1 cinnamon stick
1 teaspoon honey
2 cups chicken broth
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice

Place the tomatoes in a food processor and puree. Set aside.

Heat the olive oil in a large soup pot over medium heat, add the onion, and
cook until wilted, about 8 minutes. Add the paprika, ginger, cumin, and
cinnamon and stir to coat. Pour in the tomatoes, honey, broth, and half the
parsley and cilantro. Raise the heat and bring the soup to a boil, then
reduce the heat and simmer, partially covered, for 20 minutes, or until
slightly thickened. Remove from the heat, cool to room temperature, and
chill for 2 to 3 hours before serving. Just before serving stir in the
lemon juice and remaining parsley and cilantro.

From: Against the Grain: 150 Good Carb Mediterranean Recipes
      by Diane Kochilas
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Finnish Turnip and Pear Soup

This is creamy white, thick, and both sweet and sharp. Yields 4 cups.

1 medium onion, chopped
1 tablespoon oil
3 medium-large turnips, peeled and chopped (3 cups)
3 large ripe pears, peeled, cored, and chopped (about 3 cups)
1 tsp. dried thyme
1/2 tsp. salt
1 1/4 cups vegetable stock or water
1/4 tsp. nutmeg
1 1/2 to 2 cups pear or apple juice
freshly-ground black pepper to taste 

In a large saucepan, sauté the onion in oil for about 5 minutes, until 
translucent but not browned. Add the chopped turnips and pears along with 
the salt and thyme. Saute for another 10 min. or so, stirring occasionally.

Add the stock or water and cook, covered, on low heat for 20 to 30 minutes,
until the vegetables are soft and tender. Add the nutmeg. In a blender or 
food processor, puree the soup with juice until smooth and thick. Season 
with black pepper to taste.

From: Sundays at Moosewood Restaurant, by the Moosewood Collective.
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Zucchini Soup

1 large onion, chopped
2 Tbsp olive oil
2 cups chicken broth
8 cups diced zucchini
1/8 tsp garlic powder
1/8 tsp celery salt
dash of pepper
1/4 cup parsley leaves

In a pan, sauté onion in oil until tender. Add remaining ingredients except
parsley. Cook over medium heat about 5 minutes or until zucchini is tender.
Carefully pour into blender or food processor, and add parsley and whirl at
high speed until smooth. May be thinned with additional chicken broth.
Serve hot or cold. Can be frozen.

From: Mrs. Wythe B. Weathers, in Seasoned in Sewickley
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Green Squash Soup

1 medium leek or onion, preferably organic
1 pound summer squash, such as zucchini
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
4 cups meat or vegetable stock
1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
2 tablespoons artichoke purée (see Note)

Remove the root end and green top part of the leek. Wash the white part of 
the leek well to remove any dirt, then chop it into fine pieces. Wash and 
trim the squash and chop it into medium-sized pieces.

Heat the olive oil in a skillet over medium heat. Add the chopped leek and 
sauté it until it is translucent. Add the squash and sauté, stirring, until
the squash softens, about 10 minutes. Season with salt and pepper.

Add the stock and marjoram, heat to boiling, cover, reduce heat, and boil 
gently for 30 minutes. Add the artichoke purée and mix well.

Pour the soup into a food processor and process into a coarse purée.

Note:
Artichoke purée is available in specialty grocery stores. You can also make
your own simply by draining a jar of water-packed baby artichokes and 
grinding them in a blender or food processor. Store any leftover purée in 
the refrigerator and use it as a dip for raw vegetables.

Thanks to Lew Friedman (from Dr. Weil)
Adapted from Park Slope Food Coop: Recipes
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Fish

Conch Chowder

1 ham bone with little meat on it, or 1/4 - 1/2 lb. bacon cut into cubes
2 quarts water
8-10 conchs, diced or ground in food chopper (can substitute lobster)
2 onions, chopped
1 green pepper, diced
1 can tomatoes
1 can (6 oz.) tomato paste
salt and pepper to taste
2-4 bay leaves
2-4 T. thyme
2 T. coconut oil
2-4 carrots, sliced
Cayenne pepper or hot sauce to taste.

Place ham or bacon in cooking pot and add water. Cover and bring to boil, 
turn down heat to simmer. Add conch and simmer for about 2 hrs. or until 
conch is tender. Fry onion, green pepper and celery and sauté until light 
brown stirring to prevent burning. Add tomatoes and tomato paste; simmer 
for a minute or so. Add this mixture to pot with conch. Add remaining 
ingredients and simmer until vegetables are done. Note: this freezes well.

Adapted from: BahamasGateway.com: Truly Bahamian Eatin'
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Smoked Marlin Pepperpot

In some of the earliest references to pepperpot soup, all sorts of
ingredients were mentioned, including bamboo shoots, cotton tree tips, and
prawns and crawfish. So, while Jay's original recipe that follows may seem
unique, he says it is not really all that innovative to include fresh or
smoked marlin in a pepperpot.

4 quarts water
2 1/2 pounds spinach, finely chopped
1 pound fresh okra, chopped
1 1/2 pound kale or callaloo, finely chopped
2 chayote squashes, peeled and grated
1/2 pound dasheen, 1/4-inch diced
1 medium onion, finely chopped
2 garlic cloves, crushed and minced
1 ounce grated ginger root
3 scallions, chopped
4 thyme sprigs
2 bay leaves
1 whole green Scotch bonnet pepper
1/2 cup coconut milk
2 pounds fresh or smoked marlin, flaked
Salt and pepper to taste

Bring the water and the first nine ingredients to a boil in a large soup
pot. Cover the pot, and simmer for 15 to 20 minutes. Pass the mixture
through a colander or food mill, then return it to the pot. Add the thyme,
bay leaves, and Scotch bonnet pepper. Simmer until the soup thickens, then
add the coconut milk and the marlin. Simmer 5 minutes more, season with
salt and pepper, and serve. Serves 10

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy
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Paleo Shrimp Soup

2 1/2 cups of coconut milk
1/4 cup of chopped chives
1/4 cup of chopped cilantro (from tube)
2 tablespoon of coconut oil
2 cans of tomatoes (no salt added)
500g raw (cleaned, peeled and deviened) shrimp
6 cloves of garlic, minced
4 medium onions, chopped
Juice of 3 lemons
3 tbsp of chilies (from tube)

In a large saucepan melt oil, add the tomatoes, chopped onion, peppers,
minced garlic, chopped chives and cilantro.
With lid on pot, heat at medium low for 20 minutes or until the vegetables
are soft.
Blend everything in a blender, 2 batches.
Transfer back to saucepan and add remaining ingredients, for an additional
ten minutes.
Top with additional chives, and red pepper flakes

Serving Size: Makes 8 generous servings

By: CAVEMOM. From: SparkPeople
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CAVEMOM

Thai Hot & Sour Shrimp Soup

1 tablespoon olive oil
Shells from shrimp (see below)
8 cups chicken stock
3 stalks lemon grass, cut into 1" lengths
4 kaffir lime leaves (can be found in Thai and Chinese markets, often
frozen)
1 teaspoon lime zest
2 green Serrano chiles, slivered
2 pounds fresh shrimp, approximately 20 count per pound, shelled and
deveined
1 tablespoon coconut milk
1/2 teaspoon salt
juice of 2 limes
1 red Serrano chili, slivered
2 tablespoons coriander leaves (cilantro), coarsely chopped
3 green onions (including some green), coarsely chopped

Heat the oil in a saucepan and fry the shells until they turn pink. Add the
chicken stock, lemon grass, lime leaves, lime rind,and green chilis. Bring
to a boil, cover, reduce heat and simmer for 20 minutes. Strain the mixture
through a sieve, return the liquid to a saucepan and bring to a boil. Add
the shrimp to this boiling "stock" and cook them for 2-3 minutes. Reduce
heat to simmer and add the coconut milk, salt and lime juice. Stir and
immediately remove from heat to prevent overcooking. Pour the soup in a
tureen or ladle into bowls, sprinkle with red chilis, coriander leaves and
green onions. Serve piping-hot.

From: The Original Thai Cookbook by Jennifer Brennan
Adapted by Patti Vincent
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Hot Spanish Squid Soup

1 lb Squid; cleaned, cut into 1-inch pieces
1 tb Olive oil
2 cl Garlic; minced
pepper to taste
1/2 c  Tomato sauce; or puree (I suppose we could change the tomato sauce
to tomatoes?)
1 c  Water

In a saucepan, heat oil and garlic, but do not let garlic brown or burn.
Add squid, pepper, tomato sauce and water. Simmer mixture for 1 hour,
adding more black pepper towards the end of cooking time.

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Hans' Fish Soup

I made salmon soup the other day. I boiled the bones and fins and tail
(I had bought the tail half of a salmon) for I guess an hour.
Then I strained to get the broth separated from bones and other, cut
some of the salmon filéts in small pieces, added to the broth
together witth some fresh onion and other green spicey things and
boiled for a few minutes. Tasted very good.
I guess you can boil fish heads for a few minutes to be able to peel
away the good meat pieces, to put aside when boiling the boney and
fatty parts for quite a while, then putting the meat back into the
soup just to warm before serving (to not overcook the meat).

From Hans Kylberg
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Tapado (Seafood Soup)

   2  cups         fresh coconut milk -- (see recipe)
   1  small        onion
   1  medium       red bell pepper
   2  pounds       red snapper fillets, sea bass, or tilefish
   1  pound        medium shrimp
   1  tablespoon   coconut oil
   1  teaspoon     dried oregano
 1/4  teaspoon     achiote (annatto) (optional)
 1/2  teaspoon     salt
 1/4  teaspoon     fresh ground black pepper
   1  medium       banana
   1  medium       tomato
   3  tablespoons  minced cilantro leaves

PREPARATION:
Make the Coconut Milk (see recipe in this cookbook). Peel and thinly slice
the onion (1/2 cup). Core, seed, and cut the bell pepper into 1/4-inch
strips. Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein
the shrimp.

COOKING:
Heat the corn oil in a large skillet. Add the onion and red pepper and
sauté over medium heat until softened, about 1 minute. Add the Coconut
Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring
liquid to a boil and then simmer over low heat until slightly thickened,
about 5 minutes. Stir in the fish and the shrimp and simmer until seafood
is just cooked through, about 10 minutes.

Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice
(3/4 cup) and add it to the soup along with the banana. Simmer the soup
until the banana and tomato are just cooked, 5 minutes. (Can cover and
refrigerate up to 4 hours.)

SERVING:
Reheat the soup if made in advance. Stir in the cilantro. Serves 4 to 6

NOTES: Coconut milk gives a Southeast Asian accent to this Guatemalan
specialty.

The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts.
This dish, which frequently contains a wide variety of seafood, including
squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression
of this natural bounty. Achiote, also known as annatto, is a red-orange
vegetable dye used to color dishes throughout Latin America.

Recipe By: Cook's Magazine September/October 1988
Posted by BrigitteJ@csi.com to rec.food.cooking on Jan 1, 1999.
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Poultry

Chicken Soup

1 whole chicken
1 whole bay leaf
64 ounces, fluid: chicken broth (or half broth and half water)
1 whole large onion, chopped
3 whole ribs of celery, sliced
3 whole carrots, peeled and chopped
3 whole parsnips, peeled and chopped
1/2 teaspoon salt
ground black pepper

Place all ingredients but the pepper into a pot. Bring to a boil, then
reduce to a simmer. Cover and simmer for 1 1/2 to 2 hours, or until chicken
is done, vegetables are tender, and soup flavor is divine. Taste and adjust
seasonings as needed.

Serve in a bowl, then sprinkle black pepper over the top.

*Note: Adjust broth levels and/or vegetable amounts as needed.

From: The Pioneer Woman
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The Pioneer Woman

Egg Drop Soup

4 cups chicken broth or stock
2 eggs, lightly beaten
1-2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of oil (if desired)

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the 
white pepper and salt, and the sesame oil if using. Cook for about another
minute. Very slowly pour in the eggs in a steady stream. To make shreds, 
stir the egg rapidly in a clockwise direction for one minute. To make thin 
streams or ribbons, gently stir the eggs in a clockwise direction until 
they form. Garnish with green onion and serve.

Variations

These would all be added after the seasonings. After adding, let the soup 
cook for a few more minutes and then add the beaten egg.

**If you are preparing the soup for someone who is ill, try adding a slice 
of fresh, grated ginger. Among its many benefits, ginger is believed to be 
helpful in treating colds and flu.

From: Kitchen, Crafts & More
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Chicken Soup

There are two approaches, one with the stock prepared in advance, the other
when you do not have existing stock.

For basic stock here is what I do:
I buy chicken backs and necks. I roast 3 or 4 pounds in an oven-safe
stockpot along with one peeled and quartered onion, one peeled and quartered
garlic clove, a stick of celery and a peeled stick of carrot for about 1.5
hours at a 400 degree F. oven or until things are browned. Then I put the
stockpot onto the stove, add water to the top along with a tblspn of lemon
juice or vinegar (acidity helps increase the calcium uptake from the bones)
and boil, then simmer for hours, the longer the better. As it boils lazily,
I keep a spoon and bowl by the stove and skim the funny foam from the top
occasionally. I add water as it needs it, but towards the end of the time I
have to boil it I let it boil down a bit. Then I remove from the stove,
transfer through a strainer into a bowl, and add ice cubes to the bowl. This
brings the temperature down quickly and I put the bowl in the refrigerator.
The next day, I skim the fat off and sometimes freeze the stock. I microwave
the big stock container and thaw what I need for a given kitchen task.
Notice that I never add spices, herbs or salt to the stock, so that I have a
good quality neutral stock that can be used for anything such as using to
poach or steam veggies, making soup, sauce, etc.

You can use the stock as above and put in some shredded cooked chicken along
with carrots, onions etc. and then boil until the veggies are cooked.

For chicken soup without the stock-making step:
In boiling stockpot half filled with water, put in a rinsed whole chicken
without the giblets. Poach until cooked and remove the chicken and let cool,
reserving the broth in the stockpot. Remove the meat from the chicken and
set aside. Put the bones back into the broth, add the acid, and boil lazily,
skimming the foamy stuff as above, adding water as above, etc. The longer
the better. Near the end of cooking, add the veggies such as carrots, sliced
and cut onion, cut celery. When the veggies are cooked, turn the heat off,
transfer to a bowl, add the ice cubes to cool rapidly, refrigerate and skim
the fat the next day. Now, to serve, heat up the stock and add some of the
chicken meat, diced or hand shredded, and serve. If you serve without the
refrigeration step that is fine, you will end up with some fat in the soup
(big deal).

BTW, when we eat turkey or duck, I use the carcass for this, or I freeze the
carcass and do this later. Turkey stock is actually as good or even better
than chicken stock.

By Richard Geller. Posted to the PaleoRecipe Mailing List, July 2001
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Cock-A-Leekie (Rooster Soup)

1 3-pound chicken, cut up
2 carrots, coarsely chopped
1 onion, quartered
1/2 tsp fresh ground pepper
6-8 prunes (optional)
1 bouquet garni (4 parsley sprigs, 1/4 tsp dried thyme, 1 bay leaf, and 8
peppercorns tied in cheesecloth)
5-6 medium leeks, the white part only, well-rinsed, and cut into 1/2"
pieces
1 Tbsp chopped fresh parsley

Place chicken in a large Dutch oven or stockpot. Pour in 2 quarts of water,
and bring to a boil over high heat; skim off foam as it collects. Add
carrots, onion, bouquet garni, and pepper. Reduce heat, and simmer 45
minutes, until chicken is falling off the bones. Remove chicken and let
cool; remove skin and bones; cut meat into bite-sized pieces. Strain stock
into a large bowl, discard vegetables and bouquet garni. Skim off fat. In a
large saucepan, heat a couple tablespoons of olive oil. Add leeks, cover
and cook 10 minutes, until soft. Pour reserved stock over leeks. Bring to a
boil, reduce heat, and cook 15 minutes. Add chicken and prunes, simmer 15
minutes. Season with pepper to taste. Add parsley and serve.

From 365 Ways to Cook Chicken by Cheryl Sedaker.
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Cock-a-leekie

2 1/2 lb chicken
2 large leeks, chopped
1 1/2 quarts water
1 bay leaf
1 teaspoon fresh tyme leaves
1 small bunch parsley
2 teaspoons salt
1 teaspoon cracked black pepper
12 pitted prunes (may substitute raisins)

Rinse chicken under water both inside and out; drain well, pat dry with 
paper towel. Trim off excess fat; cut chicken in half.

Place chicken, leeks, water, herbs and salt in heavy-based pan. Bring 
slowly to the boil; reduce heat to low. Simmer uncovered 1 1/2 hours, 
removing froth occasionally. Discard bay leaf and parsley.

Carefully remove chicken halves from the pan; cool slightly. Shred fresh 
coarsely, discarding the skin and bones.

Return chicken to the pan with pepper and prunes; stir until just heated 
through. Serves 6-8.

From Step By Step Scottish Cooking (The Hawthorne Series)
     by Jo Anne Calabria
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Homemade Chicken Broth

2-1/2 pounds bony chicken pieces
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8-10 whole peppercorns
2 quarts cold water

Place all ingredients in a soup kettle or Dutch oven. Slowly bring to a
boil; reduce heat. Skim foam. Cover and simmer for 2 hours. Set chicken
aside until cool enough to handle. Remove meat from bones. Discard bones;
save meat for another use. Strain broth, discarding vegetables and
seasonings. Refrigerate for 8 hours or overnight. Skim fat from surface.
Makes about 6 cups of chicken broth.

From: Quick Cooking, Sept/Oct 1998
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Paleo Chicken Soup

Take the carcass of your Rosemary Chicken and put in a pan with 4-5 cups of
water and a little salt. Simmer about an hour. Strain the broth. Pick all
the meat off the bones.

Put broth in a pan with the meat, add some chopped onion or leek, a little
chopped carrot, other appropriate veggies you have on hand such as green
beans, zucchini, daikon, yellow squash or bell pepper. Simmer 15 minutes.
Then chop and add some nice green: spinach, bok choy, kale, collards, or
chard. Simmer another 10 minutes, add herbal salt or other seasonings.

From: Lynnet Bannion on the PaleoFood list. Posted 2 Dec 1999.
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Tom Kha Kai (Thai Coconut Chicken Soup)

4 cubed skinless boneless chicken breast halves
2 cups coconut milk (canned, in the Oriental foods section)
1 teaspoon Laos powder (from an Oriental grocery)
2 chopped green onions
4 chopped serrano chiles
2 teaspoons powdered lemon grass (from an Oriental grocery; or use fresh
lemon grass)
1 juiced lime

Bring 1 cup coconut milk to boil. Add chicken, lemon grass, and Laos. Cover
and simmer until chicken is tender.**  Add remaining 1 cup coconut milk,
green onions and chilis. DO NOT BOIL. Stir in lime juice just before
serving. **Or, cook chicken with coconut milk and seasonings in the
microwave at about 50% power for 20 minutes. Makes the broth especially
rich!

From: Gilcat2@aol.com in rec.food.recipes on June 24, 1998.
Adapted by Patti Vincent
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Smoked Turkey Gumbo

First part of Recipe

Tall stock pot or other suitable pot
One Turkey carcass (Including what meat remains on bones)
one large onion, quartered
one stalk celery
2 or 3 cloves garlic
water to cover carcass

Bring to a boil and simmer over night or all day if preferred. Remove
carcass and strain broth. Set aside. I use another skillet and use about
1/2 cup oil (could be bacon grease) equal amount or flour (don't know what
you would sub. for that.)
Make a roux with flour and oil (that means to brown with out burning)
One large onion chopped,

2 or 3 cloves garlic chopped
1 or 2 stalks of celery chopped
1 pkg of cut frozen Okra (Or fresh if you are lucky enough to get it.)
1 bunch green onions chopped

Add above ingredients to the browned roux. Stir veg. till tender. (The okra
won't be slimy anymore.) Add to strained broth.

1 can crushed tomato's (I use a large size can, you can omit if you don't
like tomato's)
1 lb. pkg smoked sausage or 1 lb. ham cubed  cut up sausage into small
pieces or cube the ham and brown in skillet. Add to the broth and stir all
remove meat from bones and add meat to pot.

At this time I add Salt, Pepper and Red pepper (To taste)
1 or 2 Bay leaves added to pot.
Simmer till you can't wait any longer, then serve. (Traditionally over
rice but you don't need to. It is good by itself.)

You don't have to make the roux. That is just tradition, it doesn't really
thicken the gumbo, it just gives flavor.

From: Mary Spillman (wlknshoes at HOME.COM)
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Meat

Sausage and Kale Soup

This is a super hearty soup loaded with veggies. With just 7.5 grams of net
carbs, it's perfect for the low-carb or Paleo meal lover!

4 fully cooked pork sausages, Italian or brat style
6 oz. baby bella mushrooms, sliced
2 cups kale, chopped
1/2 cup onion, chopped
1 tbsp. olive or coconut oil
1 quart chicken broth
2 tsp. minced garlic
1 tsp. dried oregano
1/2 tsp. paprika

Melt the coconut oil in a pot over medium heat. Add the onion, mushrooms,
and garlic. Saute until soft and golden, roughly 6-8 minutes.

Add the sausage and turn to brown evenly. Sprinkle in the oregano and
paprika.

Pour in the chicken broth and simmer for 10 minutes. Add the kale and cook
until it's completely wilted, which will take just 2-5 minutes.

Salt and pepper to taste. Number of Servings: 4

By: BTVMADS. From: SparkPeople
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Aunt Cassie's Jamaican Pepperpot Soup

1 1/2 pounds beef stew meat
3/4 pound pig's tail
About 4 quarts water
1/2 pound dasheen, 1/4-inch diced
2 1/2 pounds fresh spinach, finely chopped
1 1/2 pounds kale or callaloo, finely chopped
12 fresh okra pods, cut into small rings
1 hard-boiled egg
1 whole green Scotch bonnet pepper
1 medium onion, finely chopped
2 garlic cloves, crushed and minced
3 scallions
4 thyme sprigs
1/2 cup coconut milk
Salt and pepper to taste

Put the stew meat and the pig's tail into a large soup pot and cover them
with water. Bring the mixture to a boil. Boil until the meat is nearly
completely cooked, then add the dasheen. Put the spinach, callaloo, and
okra into a saucepan with a little water. Cover the pan, and cook the
greens, over medium heat, for about 8 minutes. Rub the steamed greens
through a colander or food mill into the soup kettle. Add the egg and the
Scotch bonnet pepper, onion, garlic, scallions, and thyme. Simmer the soup
until it thickens, then add the coconut milk. Simmer the soup for 5 minutes
more. Season it with salt and pepper, and serve. Serves 10

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy
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Uncle Michael's Oxtail Pepperpot

1 pound oxtails
2 onions, minced
1/2 cup minced scallions
6 thyme sprigs
6 pimento (allspice) berries
3 garlic cloves, crushed and minced
Salt and pepper to taste
1 pound pork, cut into 1-inch cubes
2 tablespoons oil
1 pound dasheen or yellow yam, peeled and diced to 1/2-inch

If your oxtails are salted, soak them for an hour or two in cold water.
Discard the water.

In a bowl, combine the onions, scallions, thyme, allspice, garlic, and salt
and pepper. Rub this mixture into the oxtails and pork. Allow the meat to
marinate in a pot in the refrigerator for at least 1 hour, or overnight.

Heat a cast-iron pot. Add the oil, and brown the meat well. Add a little
water only if necessary; the meat should brown in its own fat. Cover the
pot, and cook the meat over low heat for several hours, until the meat is
very tender. Add the dasheen or yam about an hour before the meat is done.
Serves 4 to 6

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy
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NeanderSoup

Pour in enough olive oil to coat the bottom of the pan (a big saucepan).
Cook a chopped-up onion, some minced garlic, some chopped celery until
they're soft. Then add about 4 cups of water. Then see what all is in the
refrigerator: at this point throw in whatever you've got -- some grated
carrot, shredded escarole, a bit of kale, leftover cooked chicken, some
herbs - parsley, basil, oregano. Let it simmer for awhile, maybe 20-30
minutes.

From JoAnn Betten
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Mulligitawny Soup

2 Tbs. olive oil
1/3 cup finely diced onions
1/3 cup finely diced red bell peppers
1 cup peeled, tart apples, diced
2 carrots, diced
2 ribs celery, diced
1 Tbs. curry powder
4 cups chicken or lamb stock
3/4 cup coconut milk
1 Tbs. kuzu root starch
or 1/3 lb. diced lamb OR chicken cutlets (not both)
1 Tbs. fresh lemon juice
1/4 tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. thyme
1 Tbs. chopped fresh cilantro

Mix kuzu root starch with 3 Tbs. water, stir this into the coconut milk, set
aside. In a dutch oven, saute the lamb or chicken (if using) in oil until
lamb is brown or chicken is done. Remove from pan, set aside. Saute onions
and bell peppers until soft, about 2 minutes. Add the carrots and celery and
saute about 3 minutes. Stir in curry powder, stir for 2 minutes. Add the
stock, browned lamb or cooked chicken, and apples. Bring to boil. Reduce
heat and simmer, uncovered, 20 minutes. Stir in coconut milk mixture, lemon
juice, salt, thyme and red pepper, simmer 5 minutes. Stir in cilantro, and
serve.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Sept. 2001
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Homemade Beef Broth

4 pounds meaty beef soup bones (beef shanks or short ribs)
3 medium carrots, cut into chunks
3 celery ribs, cut into chunks
2 medium onions, quartered
1/2 cup warm water
3 bay leaves
3 garlic cloves
8-10 whole peppercorns
3-4 sprigs fresh parsley
1 teaspoon EACH dried thyme, marjoram, and oregano
3 quarts cold water

Place soup bones in a large roasting pan. Bake, uncovered, at 450F for 30
minutes. Add carrots, celery and onions. Bake 30 minutes longer; drain fat.

With a slotted spoon, transfer bones and vegetables to a soup kettle. Add
warm water to the roasting pan; stir to loosen browned bits from pan.
Transfer pan juices to the kettle. Add seasonings and enough cold water
just to cover. Slowly bring to a boil, about 30 minutes. Reduce heat;
simmer, uncovered, for 4-5 hours, skimming the surface as foam rises. If
necessary, add hot water during the first 2 hours to keep ingredients
covered. Set beef bones aside until cool enough to handle. Remove meat form
bones; give bones to favorite dog, save meat for your own use. Strain
broth, discarding vegetables and seasonings. Refrigerate for 8 hours or
overnight. Skim fat from surface. Makes about 2-1/2 quarts.

From: Quick Cooking, Sept/Oct 1998
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Insects

Yellowjacket Soup

Large yellowjacket nest, filled with grubs

Loosen and set aside all uncovered grubs. Heat the nest with the remaining
grubs over fire until paper-like covering parches. Pick out the grubs and
brown them over the fire with those grubs that were set aside. Cook the
browned grubs in water to make soup. Add grease to taste.

From Tom Kuhn, Native American archeologist
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