Serves 1-2

Beiler Broth is a simple fasting or cleansing broth that is high in the minerals needed to support a liver or cellular detox. Drink it everyday if you like. I substitute spinach for the original recipe’s green beans, as I do not promote beans and legumes on a detox. Dr. Henry Beiler was an early nutrition pioneer and the author of the popular nutrition book, Food is Your Best Medicine.

GET ON ALISON’S LIVER DETOX! START NOW!

2 medium zucchini, rough chopped
3 stalks celery, rough chopped
3 cups chopped spinach
1 1/2 – 2 cups filtered water
Handful parsley
Sea salt, “Real Salt”, Celtic salt, or Himalayan pink salt, to taste

Braise the zucchini, celery and spinach in the water until very soft (approximately 10 minutes). Transfer to a blender and add the parsley. Blend until smooth. Add salt, to taste.

©2010. Alison Anton – All rights reserved.

Yield: 6 servings

I served this soup at a Super Bowl party and scored a touchdown! It’s a warming soup with hints of cumin and coriander; perfect for all seasons. The addition of tahini makes a rich and creamy cup, while spinach adds color and added nutrition.

Nutrition Tip: Did you know that in the larger meat processing plants, ground meat from several animals are processed at the same time? This means that your pound of ground beef or sausage links most likely contains meat from several animals, and increases the risk of bacterial contamination. Please consider a small, local, organic farm that processes their animals individually to reduce your chances of food-borne illness.

1 tablespoon olive oil
1 medium onion, diced
10-12 ounces uncooked beef, pork, chicken or soy sausage, skins removed
3 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups chicken or vegetable stock
2 cups finely diced sweet potatoes or yams
1/2 cup lentils, rinsed and sorted
1/2 cup milk, any variety
3 tablespoons tahini (sesame butter)
1-2 teaspoons salt (check sodium content of stock)
1/4 teaspoon white or black pepper
2 1/2 cups shredded spinach

Heat the olive oil in a large stock pot over medium heat. Add the onions and sausage meat, breaking up the large pieces with a wooden spoon. Saute 5-6 minutes, until the onions are soft and fragrant. Add the garlic, coriander and cumin, and cook another 1-2 minutes.

Add the stock, sweet potatoes and lentils. Bring to a boil, reduce the heat to a simmer and cook for 25-30 minutes, until the sweet potatoes and lentils are tender.

Turn the heat to low and stir in the milk and tahini. Add 1 teaspoon salt and the pepper; taste, adding a little more salt, if needed, to bring up the flavors.

Optionally blend a third of the soup to make it a bit creamier, while maintaining the chunky texture.

Stir in the spinach and cook another minute. Serve warm.

Food photos by Jackson D. Carson

©2010 Copyright Alison Anton – All rights reserved.

Thick and mildly spicey, this bowl of this chili will keep you healthy while the seasons change. Make sure not to drain the tomatoes and beans- the juices give this stew flavor and a thick, rich consistency. No other liquid is needed.

1 tablespoon olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 pound ground turkey breast
3 cloves garlic, sliced
2 teaspoons chili powder, or to taste
1 teaspoon ground cumin
1 (28 ounce) can diced tomatoes, including liquid
1 (15 ounce) can cannelloni beans, do not drain
1 (15 ounce) can red kidney beans, do not drain
1/4 cup bottled tomato chutney
1-2 teaspoons sea salt, or to taste
chopped cilantro, for garnish

Heat the olive oil in a large soup pot over medium heat. Add the onion and green peppers and saute 5-7 minutes, until soft. Stir in the garlic, cumin and chili powder, cooking another 1-2 minutes.

Crumble in the ground turkey, breaking up the big clumps with a wooden spoon. Stir and cook 3-5 minutes, until the turkey is cooked around the edges and is coated with the spices.

Blend in the canned tomatoes, beans and tomato chutney. Stew on low heat for 45-60 minutes. Add one teaspoon of salt at a time, until the flavors pop out. For more flavor, add more chili powder and cumin. Ladle into bowls and garnish with some chopped cilantro.

©2007 Copyright Alison Anton – All rights reserved.

This cold soup is cooling and sweet. The basil and lime kick-start the sweetness of the melon, making it a perfect refreshment for the mid-summer heat. This soup should be eaten by itself as a light lunch or an afternoon repast, as melon is hard to digest when eaten with other foods.

2 canteloupes or other variety muskmelon, seeded
4-6 tablespoons unfiltered honey
3/4 cup water
Zest (grated peel) and juice of 1 lime
3 tablespoons fresh basil, minced
Fresh baby basil leaves, for garnish

Using a melon baller, scoop out 10-15 balls from the melons for the garnish. Cover the balls and refrigerate until needed.

Scoop out the remaining melon flesh from the rinds and place in a food processor or blender. Add in 4 tablespoons of honey, the water, lime zest and juice. Blend until smooth.

Remove the soup to a large bowl and stir in the minced basil. Taste for sweetness, adding 1-2 tablespoons honey, if desired. Cover and refrigerate 2-3 hours to allow the flavors to develop. When ready to serve, transfer the soup to shallow serving bowls and garnish with the melon balls and baby basil leaves.

Gently heat the oil over low heat in a small sauté pan. Add the remaining ingredients. Keep the oil warm, but do not over-heat, as the spices will become bitter and the oil rancid if it gets too hot. Infusion is complete in about 15 minutes. Strain the liquid and discard the solids. Use as a drizzled garnish over soups, entrees, or around plate edges for a red splash of color. This also makes a delicious flavor enhancer for steamed vegetables and meats.

Place the chives in a food processor or blender and purée. While the machine is running, add a little olive oil through the feed tube to form a desired consistency for drizzling. Drizzle over soups, entrées, or around plate edges for a bright green splash of color.

Bauman College of Holistic Nutrition and Culinary Arts

This is one of my favorite seasonal soup recipes from the culinary school in which I graduated and now teach. Like many soups, it tastes that much better after the flavors have melded and developed… make it a day in advance and gently heat it over medium-low to serve.

1 tablespoon olive oil
1/2 teaspoon ground fennel seeds
1 medium onion, diced
1 medium fennel bulb, diced
1 tart apple, diced
2 cloves garlic, minced
1 large winter squash, peeled, seeded and cubed
4 cups chicken stock
1 teaspoon salt
pinch cayenne

Warm the oil in a soup pot over medium heat. Add the ground fennel; let toast about 30 seconds until fragrant. Add the onions and fennel bulb and sauté for 5 minutes, until they begin to soften. Add the apple and garlic; saute another minute. Add the squash, stock, salt and cayenne; turn up the heat to bring to a boil, then lower the heat to a simmer, uncovered, for 20 minutes until squash is tender. Purée the soup in batches in a blender until silky. Add more salt and cayenne to bring up flavors, if needed. Garnish with fennel fronds.

Heighten holiday flavors and add a festive garnish with these sweet and spicy croutons. Try them on top of creamed winter squash soup, green bean casserole (a healthier alternative to canned fried onions), vegetable dishes, meats and stews. Leave out the savory spices and parmesan cheese, and it becomes a rich and rewarding topping for holiday pies, tarts or ice cream.

8 roasted chestnuts (recipe above)
2 teaspoons olive oil
1/4 teaspoon garlic granules or powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
Pinch cayenne
1/4 cup grated parmesan cheese
2 tablespoons maple syrup

Chop the chestnuts into course 1/4-inch pieces.

Heat the oil in a medium saute pan over medium heat. Mix in the chestnuts and spices, cooking 30-60 seconds to bring up the flavors in the spices.

Add the parmesan cheese. Stir constantly, cooking for another minute, until the cheese has softened. Stir in the maple syrup and cook another minute.

Transfer the chestnuts to a plate and let them cool slightly before serving. They can be stored at room temperature for up to three days. Store in the refrigerator for a week or longer.

This Mexican salsa soup makes a light lunch or colorful first course for festive dinner parties. Tilapia is a mild and flaky white fish, and is a good, low-impact choice for farmed fish. Buy US raised if you can.

4 tablespoons fresh lime juice, plus 1 tablespoon for finish
2 cloves garlic, minced
3 tablespoons chopped cilantro, plus extra for garnish
1 1/2 teaspoons salt
1 1/2 pounds US tilapia
1 (16 ounce) jar tomato salsa
1 1/2 cups chicken broth
4 small handfuls tortilla chips
1 tablespoon olive oil, for drizzling
1 avocado, diced

1. Mix 4 tablespoons of lime juice with garlic, cilantro and salt in a large casserole dish. Line tilapia over the marinade in a single layer. Let sit 15 minutes, turning once or twice to coat all sides.

2. Bring salsa and chicken broth to a simmer in a large skillet. Add the tilapia with juices. Simmer 10 minutes, until fish is firm and opaque. Break the fish into large pieces with a wooden spatula.

3. To serve, line four bowls with a handful of tortilla chips. Spoon stew over chips and drizzle with a touch of the remaining lime juice and olive oil. Garnish with avocado and cilantro.

JAPANESE FORMULA
2 tablespoons soy sauce
2 tablespoons mirin (rice wine)
1 teaspoon toasted sesame oil
1-2 tablespoons garlic-ginger paste (see note) or 2 teaspoons each minced garlic and ginger
2 scallions, thinly sliced
3 tablespoons minced cilantro
2 teaspoons sugar

SOUP
8 ounces chicken breast meat, thinly shredded, or tofu, cubed
1 tablespoon vegetable oil
1/2 yellow onion, medium diced
8 shiitake mushrooms, sliced
4 ounces canned bamboo shoots, drained
4 cups chicken stock
12 ounces dried rice noodles
4 ounces Napa cabbage or spinach
Sliced scallions, for garnish

Mix the ingredients from the Japanese Formula in a large bowl. Mix the chicken or tofu into the marinade.

Heat the oil over medium heat in a large stockpot. Add the onion, shiitakes and bamboo shoots and cook until just tender, about 3 minutes. Add in the chicken and sauce, cooking until cooked through, about 3 minutes.

Pour in the stock and bring to a boil. Reduce the heat and simmer a few more minutes.

In the meantime, cook the noodles in boiling water according to package directions. Drain and rinse under cool water. Add the noodles to the soup along with the Napa cabbage. Serve warm and garnish with a sprinkling of the sliced scallions.

—

Garlic-Ginger Paste

Makes about 1/3 cup

This is a simple, handy seasoning for a variety of Eastern dishes. Double or triple the recipe and measure tablespoonfuls into little zip-lock bags or an ice cube holder for easy “grab and go” use.

1 head garlic, peeled
1-inch piece of fresh ginger, peeled
touch or water
touch of lemon juice (to keep from oxidizing)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2006 Copyright Alison Anton – All rights reserved.

You don’t have to run all over town to find exotic ingredients to make this traditional favorite Thai soup. Your local natural foods market should have the few essentials for an authentic Thai flavor: In the ethnic section you’ll find a good jarred red curry paste, Thai fish sauce and coconut milk; you should be able to find the lemongrass stalks in the produce section.

1 tablespoon vegetable oil
1 yellow onion, diced
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 pound sugar pumpkin or squash, diced
2-4 tablespoons red Thai curry paste
3 tablespoons Thai fish sauce
1 (14-ounce) can coconut milk
1 tablespoon sugar
4 cups chicken stock
3 lemongrass stalks (bottom 5 inches only) smashed with the back of a knife
1/2 pound white mushrooms, in 1/4-inch slices
3 tablespoons fresh lime juice

Heat the oil in a large stockpot over medium heat. Add the onion, garlic, ginger and pumpkin, and saute until just softened, 2-5 minutes.

Stir in the curry paste, fish sauce, coconut milk, sugar, stock and lemongrass. Bring to a boil, reduce the heat and simmer uncovered, stirring frequently for 25 minutes, until the pumpkin is tender. Add the mushrooms and cook another 2-3 minutes.

Remove the soup from the heat and remove the lemongrass stalks. Stir in the lime juice and taste, adding more fish sauce or juice to bring up the flavors.

©2006 Copyright Alison Anton – All rights reserved.

INDIAN FORMULA
2 1/2 teaspoons coriander
1 1/2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1 tablespoon garlic-ginger paste (see note)

SOUP
1 small head cauliflower, chopped
1 yellow onion, diced
2 Yukon Gold potatoes, diced
4 cups chicken or vegetable broth
1 tablespoon sugar
1/2 teaspoon salt
4 handfuls baby spinach leaves
1/2 cup cream, milk or coconut milk (optional)

GARNISH
2 red onions, sliced thin
3 tablespoons oil
1/4 teaspoon salt
2 tespoon mustard seeds
1/2 cup plain yogurt

Heat a little oil in a large stockpot over medium heat. Add the Indian Formula and cook until fregrant, about 1 minute. Add the cauliflower onion and potatoes and saute until slightly tender, 5-8 minutes.

Add the broth, sugar and salt. Simmer, uncovered, over medium-low heat for 20-25 minutes, until the vegetables are soft. Just before serving, stir in the spinach and optional cream or coconut milk.

While the soup is cooking, make the garnish: Heat the oil in a medium saute pan over medium-high heat. Add the onion slices, salt and mustard seeds. Cook until the onions are golden brown, 8-10 minutes.

Ladle the soup into bowls and dollop a spoonful of the yogurt on top of the soup. Spoon a little of the onion mixture on top of the yogurt. Serve warm.

Note: Garlic-Ginger Paste – This is a simple handy seasoning for a variety of Eastern dishes. You can measure tablespoonfuls into little zip-lock bags or pour the paste into ice cube holders for easy “grab and go” use.

10 cloves garlic
1 1/2-inch piece ginger
water
touch of lemon juice (to keep from coloring)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2006 Copyright Alison Anton – All rights reserved.

This spring soup is served with the edible leaves on the side as both a garnish and an accompaniment to the soup. A lovely presentation for a small party or potluck. This recipes calls for boiling the whole artichokes first to make use of the leaves, but the leaves and choke can be removed beforehand, so that the hearts can be cooked right into the pot of soup; the leaves can be steamed or boiled or saved for later purposes. Alternatively, canned artichoke hearts (in water, not oil) or Jerusalem artichokes (sunchokes) can be used).

SOUP
1 tablespoon salt
6 globe artichokes
Juice of 1/2 lemon
3 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons unbleached flour
6 cups chicken or vegetable stock
2 teaspoons fresh or 1/2 teaspoon dried thyme
1/2-1 teaspoon salt (depending upon saltiness of the stock)
1/4 teaspoon pepper
1/4 cup cream, half and half or whole milk (or soy milk or cashew cream)

LEMON-BUTTER DIPPING SAUCE
1 stick butter
1 shallot, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon sugar
1 tablespoon fresh lemon juice
Fresh thyme, for garnish

Trim the sharp edges from the artichoke leaves and a bit off the stem, leaving 1/2 inch from the base of the choke.

Fill a large stock pot 2/3 full. Add the 1 tablespoon salt. Carefully place the artichokes into the water one by one. Gently boil about 45 minutes, adding more water if needed, until the leaves pull easily from the base.

Have ready a large pot of cold water mixed with the lemon juice. Remove the artichokes to the cold water, reserving the water for later use. When cool enough to handle, remove the leaves to a large plate or bowl. Cover and set aside at room temperature.

Scrape out and discard the purple-tipped leaves and the prickly choke that line each of the hearts. Cut the hearts and stems into quarters and drop them back into the lemon water.

Heat the olive oil in a large stockpot over medium heat. Add the onion and saute 5-8 minutes, until tender. Stir in the flour and cook another 2-3 minutes, stirring often. Slowly add the chicken broth, stirring constantly, so that the flour doesn’t clump. Add the artichoke hearts, thyme, 1/2 teaspoon of the salt, and pepper, and simmer uncovered 15-20 minutes, until slightly thickened (if using uncooked hearts, cover the pot and simmer 35-40 minutes, until tender).

Transfer the soup to a food prcessor or blender and puree until smooth and creamy (it may take two batches). Bring the soup back to the pot and stir in the cream. Taste, adding more salt or thyme, if needed, to bring up the falvors.

For the dip, melt the butter in a small saute pan over medium heat. Add the shallot, salt, pepper and sugar, and cook for 2 minutes. Remove from the heat and pour the butter into a decorative dish. Add the lemon juice. Whisk and sprinkle with a little fresh thyme.

Ladle the soup into individual bowls and arrange an even amount of the artichoke leaves around each bowl. Drizzle a little olive oil over the soup and sprinkle the top with a bit of minced fresh thyme. Serve.

©2006 Copyright Alison Anton – All rights reserved.

There’s nothing like a bowl of comfort to ease us into the autumn season. Hearty roots and seasoned meat are slow cooked for a tender texture and rich taste. This healthy version doesn’t contain potatoes or flour, making it suitable for the paleo diet.

MEAT SEASONINGS
2 pounds stewing beef or lamb, cut into 1 or 2-inch cubes
2 teaspoons dried herbs (thyme, marjoram, savory, rosemary…)
1 teaspoon salt
1/2 teaspoon black pepper

STEW
2 tablespoons olive oil
1/2 yellow onion, diced
1 celery stalk, diced
4 garlic cloves, sliced
4 cups beef or chicken stock
2 bay leaves
2 carrots, diagonally cut into 1-inch chunks
1 turnip, diagonally cut into 1-inch chunks
parsnip, diagonally cut into 1-inch chunks
1 delicata or acorn squash, halved, seeded, and cut into 1-inch chunks (leave skin on)

Season the meat with the herbs and spices.

Heat the olive oil in a medium stock pot over medium heat. Add the onion, celery and garlic and saute for 5 minutes, until tender.

Stir the meat into the above vegetables and cook for 2-3 minutes, stirring frequently, until the meat is slightly browned. Pour in the stock and bring to a boil. Add the bay leaves, reduce the heat, cover and simmer over low heat until the meat is fork tender, about 1 1/2 hours.

Add in the carrots, turnip, parsnip and squash; cook, uncovered, another 35-45 minutes, until the veggies are tender and the liquid reduces to a thick stew.

Taste and adjust the seasonings by adding more salt, pepper or dried herbs.

©2007 Copyright Alison Anton – All rights reserved.

Red and orange colors pop out of the bowl to brighten any autumn potluck or family meal. Taste and presentation A+. Kabocha squash can be substituted with any of your favorite winter squashes.

SQUASH SOUP
1 tablespoon olive oil
1 yellow onion, rough chopped
4 generous cups peeled and cubed kabocha squash
2 small tart apples, cored and rough chopped
3 cloves garlic, rough chopped
4 cups chicken or vegetable stock
3/4 cups dry white wine
1 1/2 teaspoons dried tarragon
1 1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 tablespoon maple syrup

PEPPER PUREE
2 roasted red bell peppers (fresh or jarred)
3 tablespoons olive oil
1/2 teaspoon salt
pinch black pepper

GARNISH: toasted walnuts, cilantro and cracked pepper

Heat the olive oil in a large soup pot over medium heat. Add the onion and cook 5-7 minutes, until soft and slightly browned. Add the squash, apple and garlic, and cook another 3 minutes.

Stir in the stock, wine and spices. Bring to a simmer and cook, uncovered, for 30 minutes, until the vegetables are soft.

In batches, puree the soup in a food processor or blender until smooth. Return to the pot; taste, adding a little more salt or wine to bring up the flavors.

For the pepper puree, place all ingredients in a food processor and blend until smooth.

Ladle the soup into bowls and spoon the puree over the top. Garnish with cilantro and walnuts. Sprinkle the top and sides of the bowls with the cracked pepper.

Yield: 2 quarts

Making your own chicken stock makes use of the whole chicken, and is a great way to use leftover veggies in the fridge. I have two recipes here: one calls to saute the veggies first to give the broth a deeper flavor, the other omits the veggies altogether for a simple stock.

Nutrition Tip: The longer a bone stock cooks, the more nutritious and mineral-rich it will become. Bone broths can cook for up  to 72 hours on very low heat. At this point, the stock cooks down into a liquid concentrate. If using vegetables in the stock, these should be added in at the final hour to avoid a bitter taste (alternatively, cook the broth for only 1 hour total).

SIMPLE STOCK
1 organic chicken or turkey carcass, raw or cooked (bones, cartilage, skins and any leftover meaty flesh)
Salt, to taste

Place the carcass in a large stock pot and fill with water to cover. Bring the water to just below a boil, then immediately reduce the heat to low. Skim off any foam from the top with a spoon.

Simmer for 1-12 hours. Bring the stock to room temperature and then chill in the refrigerator for a couple hours to harden the thin layer of fat at the top. Skim off the fat with a spoon. Strain out any large particles through a fine-meshed sieve or cheesecloth. Add more water at the end, if needed, and salt to taste.

The stock can be kept refrigerated for 4-5 days, or frozen for up to 6 months.

SAUTEED VEGGIE AND CHICKEN STOCK
2 tablespoons olive oil
2 carrots, rough chopped (no greens)
2 ribs celery, rough chopped with greens and ends
1 onion, rough chopped with skins
2 quarts filtered water
1 medium leek, rough chopped with roots and greens
3 whole cloves garlic, smashed with skins
1 tablespoon dried herbs (thyme, parsley, rosemary, savory, chervil…)
1 1/2 – 2 teaspoons salt
1/4 teaspoon pepper
1 chicken carcass, raw or cooked (bones, cartilage, skins and any leftover meaty flesh)

Heat the olive oil over medium heat in a large stock pot. Add the carrots, celery and onions, sauteing for 5-6 minutes, until slightly soft and fragrant. Add the remaining ingredients.

Bring the stock to a boil, then reduce the heat to a simmer and cook, uncovered, for 60 minutes, until the bones pull apart easily from the carcass. Strain, and bring the stock to room temperature. Place in the refrigerator for a couple hours to harden the thin layer of fat at the top. Skim off the fat with a spoon.

Taste, and adjust the flavors by adding salt and pepper or water, if needed.

The stock can be kept refrigerated for 4-5 days, or frozen for up to 6 months.

©2010 Copyright Alison Anton – All rights reserved.

Most vegetables work inside a veggie stock – it’s a good way to use up left-over veggies in the cripser. Unless you’re going for a therapeutic broth, stay away from greens and cabbage, as these will dramatically alter the final taste.

2 tablespoons olive oil
1 onion, rough chopped with skins
1 celery rib, rough chopped with tops and ends
2 carrots, rough chopped (no greens)
2 quarts filtered water
3 whole garlic cloves, smashed with skins
1 medium leek, rough chopped with roots and green ends
1 medium potato, rough chopped with skins
1 zucchini, rough chopped
1 tablespoon dried herbs (thyme, savory, parsley, rosemary, marjoram…)
1 1/2 – 2 teaspoons salt
1/4 teaspoon pepper

Heat the olive oil over medium heat in a large stock pot. Add the onion, celery and carrots; saute for 5-6 minutes, until slightly soft and fragrant.

Pour the water into the pot. Add the remaining ingredients and bring the broth to a boil. Reduce the heat and simmer, uncovered, for 30-40 minutes (don’t cook too long or the broth will become bitter). Strain.

Adjust the seasonings by adding more salt and pepper, if needed.

The stock will keep refrigerated for 3-4 days, or can be frozen for up to 6 months.

©2007 Copyright Alison Anton – All rights reserved.

Crisp-tender turnips, onions and warming spices are pureed into a mild yet hearty creamed soup. Smoked ham or turkey pulls it all together with its rich and satisfying flavors.

6 medium turnips
2 tablespoons olive oil or butter
1 yellow onion, diced
2 stalks celery, diced
4 cups vegetable or chicken stock
1 cup nut milk, soy milk or cream
1/2 teaspoon salt, or to taste (check sodium content of stock)
1/4 teaspoon white or black pepper
1/8 teaspoon ground mace or nutmeg
3 ounces smoked ham or turkey slices, chopped (optional)

Peel and rough chop the turnips.

Heat the olive oil in a large stockpot over medium heat. Add the onion and celery; sautee 5 minutes, until tender. Add the turnips and stock. Bring to a simmer and cook for 12 minutes, until the turnips are soft, yet still have a slight crunch.

Blend the soup in a food processor or blender until pureed. Return to the stove over medium-low heat.

Stir in the milk, salt, pepper and mace. Add more salt or spices, if needed, to bring up the flavors.

Stir in the optional ham. Serve warm.

©2008 Copyright Alison Anton – All rights reserved.

A bowl of comfort… yet the addition of fresh vegetables and a drizzling of olive oil just before serving ensures nutritional vitality for the soup.

1 tablespoon butter or olive oil
1 onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
1 teaspoon dried sage (or 1 tablespoon fresh)
1 teaspoon dried rosemary (or 1 tablespoon fresh)
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon salt (check sodium content of stock)
1/4 teaspoon black pepper
4 cups vegetable stock
1 (28-ounce) can diced tomatoes (or fresh in summer!)
1 (15-ounce) can white or red beans
2 stalks dinosaur kale, stemmed and chopped
1 1/2 cups fresh grated or steamed vegetables of choice
2 tablespoons olive oil, for drizzling

Heat the butter in a large stock pot over medium heat. Add the onions, celery and carrots. Saute for 5 minutes, until crisp tender. Stir in the garlic and herbs. Pour the stock into the pot and simmer for 20 minutes, until the veggies are tender.

Stir in the diced tomatoes, beans and kale. Cook for just a few minutes, until the kale has wilted slightly and the soup is heated through.

Ladle the soup into 6 bowls. Top the soup with a handful of the fresh or steamed vegetables and drizzle with the olive oil. Serve warm.

©2008 Copyright Alison Anton – All rights reserved.