Summer Fruit Soup

This a wonderfully light soup that will leave you so full of summer love you will be wishing it could be summer all year long. It's a perfect appetizer or even can be served as a dessert.

Summer Fruit Soup

2 pounds of watermelon chunks (which is about 4 cups)
1/2 mango (chunks)
1/2 c. orange juice
1/2 tsp. sugar
1 tsp. lemon juice
1 c. sparkling (Poland Spring) fruit flavored water

 In a blender - mix them all together. Chill up to 8 hours (or overnight)

Serve with some fresh ginger as a garnish.

Yummy! 

Baked Potato Soup

This is a wonderful soup that will leave all your guest, family and friends full and happy. It's really easy and perfect dish to serve if you want to keep it simple.

Baked Potato Soup
6 white potatoes - peeled and cubed
28 oz. vegetable broth
1 tsp. of onion powder
1 celery stalk
splash of milk
bacon bits
cheddar cheese
monterary jack cheese
green scallions
cooked broccoli florets


1. peel the potatoes and cut into chunks
2. wash and chop celery
3. put celery, potatoes and onion powder and veg. broth into pot
4. bring to boil - lower flame and simmer for 25 minutes
5. puree it. pour back into bowl and splash of milk
6. serve in bowl with a choice of the toppings!

You can allow your guests to choose what they want on top of their soup and what they don't want. It's almost like making an omelet but with soup! Choose your fillings or choose your toppings!

Delicious!

Potato Vegetable Soup

Most potato soups have cheese in them which can add an easy extra 400 calories per serving. By eliminating the cheese in the super healthy recipe - you will be getting many nutrients and save loads of unwanted calories and fat.
 

Potato Vegetable Soup

14 oz. Veg broth

4 white Idaho potatoes

4 celery stalks

10 oz. can of corn

3 carrots

1 cup of cooked peas

¼ tsp. onion

¼ tsp. salt

¼ tsp. pepper

1. cut the potatoes and celery into chunks and simmer them in broth for 20 minutes

2. puree it

3. diced the carrots and then microwave them for 3 minutes with 3 tbsp. of water in the bowl

4. add the cooked peas, carrots and corn to the soup

5. then add in the spices

Reheat and Serve!! 

Creamy Spinach Soup

So I was thinking for weeks about a new possible soup recipe. As many of you know I pride myself on creating unique and delicious soups. I get inspired from posts I see on other blogs, pinterest and cook books to make my own. This one was a long time coming. I thought, I searched, I pinned and finally I came up with the most amazing spinach soup recipe. I promise you will love it and feel so good after eating it.

Creamy Spinach Soup

4 small white potatoes
3 celery stalks
1 tsp. olive oil
Vegetable Broth
handful of fresh spinach chopped
1 clove of garlic or 1/4 tsp. garlic powder
1/2 tsp. onion powder
dash of pepper/salt
splash of milk
handful of shredded cheese

1. cut the celery and potatoes and brown it in oil for 3 minutes
2. add in broth to just cover the potatoes and simmer for 20-30 minutes
3. add in handful of chopped spinach
4. puree it
5. add in milk, spices and cheese - stir

That's it! Enjoy! Yummy!

Best served with crackers, rice cakes or bread.

Taco Soup

So last week I was in the mood to cook up something new. I was just tired of making the same things. I looked in the cabinet and created a new recipe of my own. It's really yummy, or at least that is what everyone told me!

Taco Soup

8 oz of cheese tortellini (1/2 pound)
8 oz. of morning star farm crumbles
ketchup
1 can of red or black beans
10 oz. can of corn
1 can of diced tomatoes or 3 fresh tomatoes
1 tbsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
Tomato Juice or Regular V8 Juice
Parmesan Cheese

1. cook the pasta according to directions and set aside
2. heat the crumbles in the ketchup until soft
3. mix the tomatoes, corn, beans and crumbles in pot and then add the juice
4. heat for about 3 minutes on high stirring often
5. add in the pasta and spices - heat up
6. pour into bowls and sprinkle with a generous amount of Parmesan

All Done!!

Tomato Basil Tortellini Soup

A perfect soup recipe, I created, that works with these in between months of fall and winter. I promise it will warm your heart and soul.

Tomato Basil Tortellini Soup

2 cups of cheese tortellini
2 tomatoes - diced
handful of fresh basil
1/2 cup Parmesan cheese
28 oz. vegetable broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
dash of pepper

1. bring the vegetable broth to a simmer - add in tomatoes and basil and allow it soften
2. add in spices
3. cook the tortellini al dente and then add in the Parmesan cheese
4. add the pasta to vegetable broth mixture and allow the pasta to finish cooking.


Serve! 

Cream of Carrot Soup

Okay this recipe is not exactly spring or summer friendly but it is still very good and if you have with a nice garden salad topped with cherry tomatoes, yellow peppers, cucumbers and onions it will give it that spring/summer feel. This recipe is quite simple and shouldn't be too overwhelming.

Cream of Carrot Soup

6 large fresh carrots or 24 baby carrots
3 cups of vegetable broth
2 medium white potatoes
1/2 cup of non fat cream
1/2 tsp. onion and garlic powder mixture
1/2 tsp. cumin
1/2 tsp. paprika
1/2 cup water
1 cup of garlic onion croutons

1. Peel the potatoes and carrots
2. cut them into chunks and put them into the vegetable broth and water
3. allow them to simmer for 25 minutes and then puree it in a blender
4. add the spices and the cream and stir well
5. serve with garlic onion croutons

Mango Gazpacho Soup

I made this tonight for the first time for my parents. My dad's comment was "I can't eat this anymore because if I do then it will be gone and I won't have anymore to eat". My mom said "you should share this on your blog or maybe not, try selling the recipe". Well I guess from both comments you can tell that you're going to love it. This recipe is so easy and so healthy. It's super low in calories, low fat and basically just fruits and vegetables. Here's the recipe:

Mango Gazpacho Soup
1 medium mango
1/2 red pepper
1/2 large cucumber
1 cup + 2 tbsp. of orange juice
1/4 tsp. garlic powder
1/2 tsp. onion powder
3 tbsp. fresh cilantro
1 lime
1 tsp. olive oil

1. cut the mango into 1 inch chunks
2. dice the the cucumber, red pepper
3. put into blender and add in spices, juice, cilantro and olive oil
4. blend well
5. add in a few extra chunks of mango

Serve and Enjoy!

Avocado Summer Soup

This recipe is perfect for sunny spring or summer day. It is light, low in calorie and will leave you guilt free. I made this on the first day of May and the response to the soup was speechless and only yummy noises. Each serving only has 200 calories! I hope you like this soup as much as my family did.

Avocado Summer Soup
2 tbsp. of unsalted butter
2 medium white potatoes
3 leaks
1 large avocado (or 2 small ones)
3 cups of vegetable stock
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt
cilanto
toasted whole wheat bread with butter (optional)



1. Melt 2 tbsp. of unsalted butter in a pan.
2. Add 2 medium cubed white potatoes and 3 sticks on trimmed and chopped leaks.
3. Cook for about 5 minutes or until softened.
4. Add 3 cups of vegetable broth and bring to boil- then turned flame down and allow it to simmer for 20 minutes
5. Puree it
6. Allow it to cool (about 20 minutes)
7. Peel the 1 avocado and lightly mash it leaving some chunks in it- Add to soup and stir well
8. Add 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/2 tsp. salt- Stir well
9. Reheat for 5 minutes (best served at room temp). garnish with cilantro
 *Best when served with toast bread and butter

Enjoy!! (Serves 4)

Mushroom Barley Soup

I know it is spring time and this is not normally the time that we have soup but sometimes April can be nippy and we need that warm soup to fill the spot. This recipe is not as simple but it is very tasty and very healthy and low in fat. I hope you enjoy - it is a guilt free dish!

Mushroom Barley Soup

1 cup of barley

3 cups of water

1 tbsp. olive oil

1 onion

1 carrot thinly chopped

2 stalks of celery

2 cups of mushrooms - sliced

1 tsp salt

1/4 tsp. pepper

1/4 of garlic powder

fresh parsley- optional

2 20 oz. of canned vegetable broth

1. chop and dice the onion and saute it in oil until it is translucent
2. bring the water to boil and then add in the barley, reduce the heat and allow it to simmer for 35 minutes
3. wash the mushrooms and slice them into thinly and then add them to the onion- adding a little more olive oil and cook for about 10 minutes until they are tender.
4.. dice the carrots and celery and add it to the onions and cook until the vegetable are al dente
5. put the canned vegetable broth into a large pot and warm it (about 5 minutes) and then add in the celery, carrots, onion, mushrooms and barley and stir well.
6. add in the garlic powder, alt and pepper and allow it to simmer for 15 minutes
7. once all the ingredients are tender and soft and the soup is warm add in 3 tbsp. of fresh parsely
8. warm for another 5 minutes

Tip: If you are serving as a dinner and have some big eaters on hand adding a slice of brown toasted bread is healthy and more filling.

Serve and Enjoy!

Calories per cup: 80 calories
Total Fat per cup: 1 gram

Healthy!

Potato Cheddar Soup

Okay this recipe I am super excited to share. I promise you that you and the entire family will love it. I made it for my family and well...there are no left overs. It is pretty simple- there are about four steps to it but each one is quick and easy.

Potato Cheddar Soup
14oz vegetable broth
1 cup of cheddar cheese
4 medium white potatoes - peeled
1 cup of 1% milk
4 slices of onion chopped
3 celery stalks chopped
2 tbsp. of unsalted butter
dash of pepper
dash of paprika
dash of parsley (for garnish)
*alteration: add 1 small head of broccoli to the potatoes while your cooking 

1. dice the onion and celery (meanwhile let the butter melt in a saucepan)
2. place it into a sauce pan with the melted butter - allow it to soften (about 5 minutes)
3. while it is softening- peel the potatoes and cut into small chunks
4. place the potato chunks and pour the vegetable broth into the pot and bring to a boil. Once it is boiling cover the pot and bring the flame down and allow to simmer for 20-35 minutes (until the potato is softened)
5. pour the mixture into an blender and puree it
6. place back into a pot and add the pepper, paprika, milk and cheddar cheese and reheat until the cheese is melted.
7. pour soup into bowls and add parsley (fresh or dry) as a garnish

Sweet Squash-Carrot Soup

Okay first of all  need to apologize for not posing here in a while. I'm from New Jersey and was hit with Tropical Storm Sandy. My home didn't get it so bad. We lost power for about 26 hours and lost phone, internet and TV for 48 hours. A few trees were ripped out and side walks turned diagonal- literally! But compared to some communities near the beach (Atlantic City, Seaside Heights) we were very blessed. Okay back to the point- the recipe!!!

So on Halloween I decided to make something healthy (you know to go along with all the junk food you eat, except this year Halloween has been postponed but not that point). This soup is so good and so healthy. Truthfully you can eat it any day- it doesn't to be Halloween :) This is one of the easiest and quickest recipes. I promise your entire family will love it!!

Sweet Squash-Carrot Soup
1 small sweet potato- peeled and cubed

1 large carrot (sliced) or 8 baby carrot sticks (sliced in half)
1 small butternut squash- peeled and cubed (or 1 1/2 cups of cubed butternut squash)
1 tbsp. olive oil
1/2 tsp. salt
dash of garlic salt
water

1. once you have peeled and cut the vegetables put it into a pot and fill it with water until the water is 1 inch over the vegetables
2. add 1 tbsp. olive oil and 1/2 tsp salt and garlic salt
3. bring to a boil
4. once it is boiling turn the flame down and allow to simmer for 30 minutes
5. pour the entire pan's contents into a a puree device
6. puree for 1 minute or until smooth
7. add a dash of salt and reheat and serve warm

All done..enjoy your fabulous restaurant style soup!!! 

French Onion Soup

Last Sunday I was busy preparing for the Jewish new year - Rosh Hashanah. Rosh Hashanah is two days (four meals) and normally we have company for at least one of the meals, sometimes even two or three. This year we had company only one night, but still it was nice. In honor of the holiday I made French Onion Soup - which if I may say so myself was amazing! Everyone at the table loved it and EVERYONE had seconds, and something tells me if they didn't know that there more food coming they would have had thirds and maybe even fourths. Yes it was that delicious. I therefore decided I needed to share it with all of you lovely people.

French Onion Soup
6 medium yellow onions
8 tbsp. of butter or margarine
4 tbsp. of whole wheat flour
7 1/2 cups (60oz) of vegetable broth
(Optional: shredded cheese- yes most people do this but I find that it is best without it!!)

1. slice the onions in slices into rings
2. melt the butter and then add the onions and cook the onions until they're browned and basically cooked - about 15 minutes
3. add 4 tbsp. of whole wheat flour and stir until mixed in and aren't able to see it anymore- about 7 minutes.
4. in a large pot, pour the vegetable broth and then add the onion blend.
5. simmer covered for 30 minutes

This soup is best when it is made in the morning and then served at night, just a little cooking tip from the me to you.

Serve warm and Enjoy!!
Yummy!!