The Diaeta WaySoups
Beet & Carrot Soup
6 tablespoons butter or 3 tablespoons butter and 3 tablespoons olive oil 3 medium onions, chopped into 1/2-inch pieces 5 cloves garlic, minced 4 medium beets, peeled and cut into 1/2-inch dice 4 to 5 medium carrots, cut into 1/2- inch dice 3 stalks celery, cut into 1/2-inch pieces ½ medium celery root, or 2 […]
Cold Cucumber Soup with Yogurt and Dill
Cold Cucumber Soup with Yogurt and Dill Cucumbers are good sources of phytonutrients (plant chemicals that have protective or disease preventive properties) such flavonoids, triterpenes and lignans, have antioxidant, anti-inflammatory and anti-cancer benefits. 2-3 Coarsely chopped Garden Cucumbers ( about 2 pounds) (reserve half of one cucumber to be chopped for garnish on top of […]
Spiced Pumpkin Seeds
2 cups pumpkin seeds 2 Tbsp. vanilla extract 2 tsp. cinnamon 1 tsp. salt Preheat oven to 300˚. Clean the seeds by rinsing away any meat from the pumpkin. Pat dry. Toss the seeds with the cinnamon, vanilla and salt until well coated. Spread evenly on a cooking sheet & cook in oven for about 30 minutes.
Cucumber and Avocado Soup
1 firm-ripe California avocado 2 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces 1 (8-ounce, 1 cup) container plain yogurt 3 Tbsp. chopped fresh chives 3 tsp. fresh lime juice 1 tsp. salt, or to taste 1 tsp. chopped fresh jalapeño chile 1 cup small ice cubes Garnish: diced avocado and chopped chives Blend […]
Autumn Harvest Soup
Serves 12 1/2 cup olive oil or butter 2 leeks 2 onions 3 carrots 3 ribs celery 2 pounds pumpkin or winter squash, seeded and cut up into 2” pieces 8 cups stock (veggie, chicken or beef) 6 sprigs thyme 4 cloves minced garlic 1 bunch Swiss chard 6 medium tomatoes, or 2 cups tomato […]
Soup of Chard or Spinach with Puréed Leeks
Puréed leeks are great to have in the freezer. Swirled into soups or tossed with roasted vegetables or rice, they add instant flavor and texture. Whenever you have time, cook some and purée them up, then freeze in 1-quart containers. For a brilliant green taste and color, let this soup cool completely before blending in the […]
Hearty Vegetable Soup
This is one of those great soups that freeze well and go a long way. I like to ladle the hot soup into a bowl of fresh spinach leaves, then wait until they wilt and the soup cools a bit before enjoying the combination. The spinach brings a lovely freshness to this soup, whether you’ve just cooked […]
Leek and Spinach Soup
• In the Spring, I make this same soup with watercress. If you want to make it super easy, grab a box of frozen organic spinach. • Of course you do not NEED chives and tarragon, but they sure add flavor. • For a brilliant green taste and color, let the soup cool completely before […]
Broccoli and Cauliflower Soup
1 lb. fresh broccoli 1 head cauliflower chopped 4 cups veggie stock 4 Tbsp. extra virgin olive oil 2 minced shallots 1 cup minced leeks, whites only, well rinsed 1 Tbsp. minced garlic 1/2 tsp. sea salt Trim the woody ends from the broccoli (reserve for stock). Chop broccoli and cauliflower into 2 inch pieces. In […]
Jerusalem Artichoke Soup with Crispy Sage Leaves
3 leeks, white and pale green parts, rinsed and finely chopped ½ cup finely chopped white onion 2 lbs. Jerusalem artichokes, peeled and rinsed 5 cups water or vegetable stock 1 teaspoon sea salt Crispy Sage Leaves 1 tablespoon extra-virgin olive oil 8 to 12 fresh sage leaves Heat the olive oil in […]
