The following blog posts are categorized under Soups

_MG_5699 07.02.2014

Cherry Tomato Gazpacho

I planted two cherry tomato plants this spring because my husband is one of those people who eats them like popcorn. I thought it was the least I could do….

_MG_5699 04.22.2014

Tomato, White Bean & Coconut Soup

  The photo shoot for my upcoming book took place in Richmond, VA, last month and although we were shooting a “summer” scene, it was actually 22 degrees and snowing…

creamyasparagussoup 03.12.2014

Creamy Asparagus Soup

  Spring asparagus is not just delicious, but it’s nutrient dense; rich in fiber, and vitamins A, C, E, and K, and it contains  glutathione, which breaks down free radicals…

chili 02.27.2014

Slow Cooking Veggie Chili

  My son’s friends are coming this weekend; that means 5 tall, strapping teenage boys with big appetites. Although I know these boys eat meat, I like taking a break…

detox soup 01.21.2014

Winter Detox Soup

  Sometimes great ideas, (or recipes) appear in odd places. I walked into my local day spa last week, (yes, I am a weekly maintenance kind of girl) and the…

healthy-soup-vegan 03.20.2013

Creamy Cauliflower Soup

  I had so many wonderful reactions to the Creamy Sunchoke Soup from a few weeks ago, I thought I’d keep going and share satisfying ways to end your winter…


Creamy Sunchoke Soup

Sunchokes are a tuber that tastes a little bit like an artichoke heart when cooked, and can taste like a water chestnut when sliced raw. I love anything tasting like artichoke, so this soup is something I crave. Sunchokes are rich in inulin, a prebiotic carbohydrate that stimulates good bacteria; translation, these are good for your immunity.  They are prolific growers, and related to the sunflower family. Sunchokes are delicious sliced raw on a salad, or steamed and eaten like you would a baked potato.  I love this creamy soup, it’s easy to make and satisfying on a late winters day. Buy fresh sunchokes without blemishes, and scrub them well. Ingredients 2 tablespoons olive oil 1 cup chopped onion 2 celery stalks, chopped 4 garlic cloves, chopped 2 pounds sunchokes peeled and cut into chunks 1 quart vegetable stock Salt and black pepper to taste Preparation 1. Heat the olive oil in a soup pot over medium-high heat and cook the onions until soft, then add chopped garlic. 2. Add the sunchokes, celery, and the vegetable stock to the pot and bring to a simmer. Reduce the heat to low, and simmer, covered, until the sunchokes soften, about 45 min. 3….

vegetarian-chili 02.06.2013

Vegetarian Chili

  One of my clients assembles this dish in her slow cooker so that dinner is ready to go when she gets home that evening. The Portobello mushrooms add a…

red pepper-tomato-soup 09.25.2012

Holli’s Harvest Soup, with Carrots, Red Peppers, and Tomatoes

  I’m crazy for this easy Harvest Soup, made from the freshest ingredients, hopefully straight from your garden or farmers market. It’s all here; high Vitamin C from red peppers,…


Nutritional Style Chai

Chai is an ancient drink that’s a staple in the Eastern Indian culture. This traditional drink warms the body from the inside out by with traditional spices, creating a creamy, spicy, beverage that served warm or cold. The Chai I’m sharing today contains cardamon, cinnamon, cloves, and ginger, which creates a delicious aroma and taste, and you’ll be happy to know that it’s dairy free and vegan, too. I created this for a segment that I did for ABC-TV Let’s Talk Live. Ingredients 4 cups organic sugar free almond milk 4 cinnamon sticks or 1 teaspoon cinnamon 2 tablespoons green cardamom pods or 1 teaspoon ground cardamom 1/4 teaspoon whole cloves 1/8 teaspoon whole black peppercorns 1/4 cup sliced ginger 4 tbsp organic palm sugar or sweeten to taste with raw honey or stevia. Preparation 1. Place all of the ingredients except sweetener in a blender and blend. Strain in a fine strainer, and press pulp to release all milk. 2. Whisk in your choice of sweetener. Serve slightly warm or chilled, your preference.


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