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Soups

Category: Wholefood Recipes

When serving soup, always make the servings small and always make the soup thick and tasty. By adding cashew nuts, zwieback or baked croutons or popcorn we will be forced to “chew” our soup and this will greatly assist the processes of digestion. Watery soups are not always best for health as they constitute but another means of taking liquid with our meals. This is why many experience discomfort after a meal that has been preceded by watery soup.

Croutons I (N)

Cut 3 slices stale bread and spread with cream. Cut into 1/2 inch squares and bake @ 180C until crisp. Break into soup or serve in a separate dish.

Croutons II (N)

Cut bread and spread with cream or butter. Cut into cubes. Sprinkle with NC Sea Salt and Parmesan Shavings. Bake @ 180C until crispy.

Vichyssoise (V)

6 leeks
2 cups cream
3 onions
6 cups water
5 medium potatoes
NC sea salt to taste

Slice leeks, onions and potatoes very thinly. Cook in water till soft. Liquidize or sieve. Return to pot and add cream (and salt). Simmer on low heat for 45 minutes.

Farmhouse Vegetable Soup (V)

2 carrots
2 onions
2 celery stalks
1/2 cup parsley
1 potato
1 clove chopped garlic
NC sea salt to taste
NC herbs to taste
10 cups water
1 cup cream (optional)

Chop parsley. Grate carrots, onions, celery and potato. Simmer all ingredients in covered pot for 2 hours. Adjust seasoning. Serve hot.

Borscht Soup (V)

1 large beetroot
1 large onion
2 carrots
1/4 small cabbage
1 cup sour cream
7 cups water
2 potatoes
NC herbs to taste
salt

Grate beetroot, onion, carrots, potatoes and chop cabbage. Simmer all ingredients together in covered pot for 2 hours. Adjust seasoning.

Beetroot Soup (V)

4-6 large beetroot
10 cups water
NC sea salt
juice of 1 lemon
NC honey to taste (optional)

Grate beetroot. Cook in saucepan with the water for about one hour until soft. Add NC honey, lemon juice and NC sea salt. Cook another quarter of an hour. Refrigerate until needed. May be served topped with whipped cream, sour cream, or yoghurt, or mixed with a little milk.

Vegetable Chowder (V)

1/2 cup diced onion
1 cup carrots, diced
3/4 cup NC brown rice
1 bay leaf
6 cups water
3 medium potatoes
1 cup diced celery
1/4 diced, green cabbage
2 tsp NC Vitamite or Marmite
NC sea salt to taste
2 Tbsp cream

Sauté onion in a little water until tender. Add water and bring to boil. Slowly add NC rice and simmer with lid on for 30 min. Add all remaining ingredients, except cabbage and NC Vitamite or Marmite, and cook for 25 min. Add cabbage and cook 5 minutes or until tender. Remove from heat and stir in NC Vitamite or Marmite and seasonings of choice. Lastly add cream.

Green Pea Soup (F)

3 cups fresh peas
4 cups water
1 cup cream
NC sea salt
1 tsp mint or NC rosemary

Blend together peas, cream, NC herbs, and 1 cup water. Pour into pot and add remaining water. Cook for 45 minutes over low heat. Salt to taste. Add more water if necessary. Serve and add zwieback or slivered almonds to ensure that soup is sufficiently masticated.

Sweetcorn Soup (F)

6 ears of corn
1 cup milk
1 cup cream
NC sea salt water
1 Tbsp NC honey
1 tsp NC sweet basil

Cook corn and retain water. Allow to cool completely. Break out kernels. Do not leave the germ in the cob. Add all ingredients including cooking water to blender and liquidise. Place in large covered pot. Add more water if needed. Simmer gently for 1 hour. Check seasoning.

Tomato and Corn Chowder (F)

1 cup fresh corn
2 green peppers
4 peeled tomatoes
1 cup cream
4 Tbsp NC flour
NC sea salt to taste
4 cups milk or NC vegetable stock

Cut vegetables, except tomatoes in small pieces. Cook in a little water for 5 min. Sprinkle flour and salt over this and stir well. Add milk or stock, add tomatoes and boil for 30 min. Add cream and mix or blend well.

Butter Bean or Sugar Bean Soup (F)

2 cups NC dry beans
2 green peppers
1 tsp NC honey
1 large cup tomatoes
2 Tbsp cream
NC sea salt to taste

Soak beans overnight. Simmer for 3 hours in sufficient water to cover beans for at least 5 cm. Add sliced peppers and remaining ingredients and cook 15 min. longer. Remove from heat and liquidise. Add flour which has been mixed to a paste with water, bring to boil and serve.

Butternut Soup (F)

4 cups butternut
1 cup cream
1/2 tsp NC coriander
NC sea salt
water

Cook butternut and retain water. Combine all ingredients and mix together well, adding sufficient extra water to get desired consistency. Simmer for one hour before serving.

Corn-Meal and Pea Soup (F)

1/2 cup NC corn-meal
1 cup fresh peas
2 very ripe, fresh tomatoes
1/2 cup cream
2 tsp chicken-like herbs

Blend above ingredients together with water. Add to about 1 litre of boiling water. Simmer for 1 hour. Add salt to taste.

Tomato Soup (F)

6 very ripe tomatoes
2 red or green peppers
1 cup cream
1/4 cup lemon juice
1 tsp NC sweet basil
1 tsp NC oregano
2 TbspNC raw honey

Blend all ingredients together. Two loads may be necessary. Bring 8 cups water to boil. Add blended ingredients to this. Simmer on low heat for 1 hour. Adjust water according to consistency preferred. Salt to taste. Serve with NC sunflower seed kernels.

Special Note:

Tomatoes do more than anything to give flavour to a meal, especially home-grown or organically-grown tomatoes that have been allowed to ripen before being picked. Every family should grow their own tomatoes. Make it a practice to throw your vegetable peelings and scraps in a hole (about 45 cm deep) in the garden (exclude meat scraps, plastic and orange peels). When the hole is almost full, cover it with soil and leave for two or three months. Then plant a couple of tomato plants over the hole. You’ll be thrilled. When produce is grown naturally without chemicals and poisons, they develop their own resistance to disease and pests.