CREAMY CHICKPEA SOUP

This easy, quick, creamy soup contains no cream, just puréed chickpeas, which lend a smooth richness of their own. The soup thickens as it sets, so you may need to add a little water when reheating.

Ingredients:

Preparation:

1. Heat the extra-virgin olive oil in a medium saucepan over medium-high heat.
2. Add the shallots and celery and cook for about 3 minutes, until the vegetables begin to soften. Add the garlic and rosemary and cook 30 seconds. Add the broth, chickpeas, tomato paste, salt, and pepper. Bring the soup to a simmer. Cook, uncovered, over medium-low heat for 10 to 15 minutes, until the chickpeas are soft.
3. When the soup is finished cooking, remove it from the heat and let cool slightly.
4. Purée the soup in batches in a blender, returning the batches to a large saucepan.
5. If the soup is too thick, add a little water. Serve garnished with the snipped chives.

Nutritional Analysis

Per 1 1/8-cup serving: 395 Calories, 24 g Fat, 3. 0 g Sat, 0 mg Chol, 8 g Fiber, 10 g Protein, 37 g Carb, 506 mg Sodium

Recipe from “UltraMetabolism Cookbook”, by Dr. Mark Hyman

LASAGNA SOUP

Ingredients:

Preparation:

Brown the sausage in soup pot; drain. Add onions, diced tomatoes, and tomato sauce. Stir in beef broth, water, and spices. Bring to boil; reduce to simmer for one hour or longer. Return soup mixture to a boil. Add the kale, zucchini, and pasta; reduce heat to simmer and cook until pasta is tender (about 15 min.). Remove from heat and stir in the parmesan cheese and milk (after warming slightly so as not to curdle).

*Garnish each bowl with mozzarella cheese if desired.

LENTIL SOUP

Earthy, satisfying, and hearty enough for a main course, thick, rich lentil soup is perfect for a cold winter day. If the soup becomes too thick, thin with a little water, chicken or vegetable stock, or broth.

Ingredients:

Preparation:

1. Heat the extra-virgin olive oil in a large saucepan over medium-high heat. Add the leek, shallots, and garlic. Cook, stirring, for about 3 minutes, until the shallots are translucent. Add the carrot, celery, and celery leaves. Cook for about 3 minutes, until the celery is softened.
2. Add the tomatoes, lentils, stock or broth, thyme, salt, and pepper. Bring to a simmer and cook, uncovered, until the lentils are soft, about 1 hour and 15 minutes. The cooking time of the lentils may vary. Remove the thyme sprig before serving.

Nutritional Analysis

Per 1-cup serving: 332 Calories, 10 g Fat, 2. 0 g Sat, 7 mg Chol, 11 g Fiber, 19 g Protein, 43 g Carb, 593 mg Sodium

Recipe from “UltraMetabolism Cookbook”, by Dr. Mark Hyman

LIFE ENHANCING LENTIL SOUP

Ingredients:

Preparation:

1. In a large soup pot, heat vegetable broth (preferably) or refined coconut oil. Sauté celery, carrot, peppers, onion, and garlic for about 5 minutes.
2. Add water and vegetable broth to pot. Stir in lentils and rice. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally for about 25 minutes.
3. Stir in herbs, garlic salt, curry, cumin, lemon pepper, and pepper. Simmer uncovered for about 20 minutes, or until lentils fall apart and mixture thickens.
4. Stir in lemon juice.
5. Ladle into soup bowls.

8 servings

Nutritional Analysis

Per serving: 212 Calories, 37g Carbohydrates, 0g Saturated Fat, 562mg sodium, 14g protein, 1g Fat, 0mg Cholesterol, 9g Fiber

Recipe from “Change Your Brain, Change Your Body” Cookbook, by Dr. Daniel Amen

ROASTED TOMATO SOUP

This stunning, bright red-orange soup is thick and rich, with a slight smokiness from the roasted tomatoes and the paprika. If canned fire-roasted tomatoes are not available, substitute traditional canned whole tomatoes. The soup will be just as tasty, but not as smoky in flavor. Double-concentrated tomato paste is sold in a tube; if not available, substitute double the quantity of regular tomato paste.

Ingredients:

Preparation:

1. Heat the extra-virgin olive oil in a soup pot over medium heat. Add the shallots and cook for 3 to 5 minutes, until translucent. Add the garlic and cook until softened and fragrant, about 1 minute.
2. Stir in the tomatoes, broth, tomato paste, black pepper, red pepper, paprika, and thyme. Bring to a boil, reduce to a simmer, and cook for 35 minutes. Stir in the fresh basil leaves and simmer for 10 minutes. Remove from the heat and let cool slightly.
3. Purée the soup in a blender, in batches, returning the puréed soup to a large saucepan. Gently warm the soup if necessary before serving, garnished with the additional basil leaves.

Nutritional Analysis

Per 1-cup serving: 170 Calories, 7 g Fat, 1. 2 g Sat, 3 mg Chol, 2 g Fiber, 6 g Protein, 21 g Carb, 518 mg

Recipe from “UltraMetabolism Cookbook”, by Dr. Mark Hyman

THREE MUSHROOM SOUP

Creamy in texture, this soup uses three varieties of mushrooms, which add an earthy depth of flavor..

Ingredients:

Preparation:

1. Heat the extra-virgin olive oil in a large pan over medium heat. Add the leek, shallots, and celery and cook, stirring occasionally, for about 10 minutes, until softened. Add the mushrooms, thyme, salt, and pepper. Cook for about 10 minutes, until the mushrooms soften. Add the broth, cover the pan, and simmer for 20 minutes.
2. When the soup is finished cooking, remove it from the heat and cool slightly
3. Purée the soup in batches in a blender, returning the batches to a large saucepan. Stir in the parsley and gently heat the soup through. Serve garnished with the chives.

Nutritional Analysis

Per 1-cup serving: 93 Calories, 4 g Fat, 0. 8 g Sat, 16 mg Chol, 1 g Fiber, 6 g Protein, 8 g Carb, 278 mg Sodium

Recipe from “UltraMetabolism Cookbook”, by Dr. Mark Hyman

TOMATO BISQUE

By Jenny Ross

Ingredients:

Preparation

Combine all ingredients save oil in the blender and blender until well mixed, then add the oil while blending to emulsify the mixture and create nice creamy texture. To enjoy the soup warm add 1 cup hot water to the blender- this soup is excellent hot or cold.

By Jenny Ross

Ingredients:

Preparation

Combine all ingredients save oil in the blender and blender until well mixed, then add the oil while blending to emulsify the mixture and create nice creamy texture. To enjoy the soup warm add 1 cup hot water to the blender- this soup is excellent hot or cold.

TURKEY CABBAGE WILD RICE SOUP

From the book “Man Can Cook” By Robert Sturm

Ingredients

Preparation:

Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, reduce heat to a simmer, and cook the turkey frame until the remaining meat falls off the bones, about 1 hour. Remove the turkey carcass. Remove and chop any remaining turkey meat. Chop the meat. Reserve. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey to the strained broth; bring to a boil, reduce heat, and stir in the carrots, celery, onion, cabbage, tomatoes, corn, wild rice, Worcestershire Sauce, salt, parsley, bay leaf, black pepper, paprika and thyme. Simmer until the vegetables, rice and barley are tender, about 1 more hour. Remove bay leaf before serving.