Soups & Salads

Crockpot Cauliflower and Carrot Soup

 

Ingredients:

Two 1-pound bags frozen cauliflower (or 1 head cauliflower, cut into florets)

2 carrots, chopped

2-3 cloves garlic, crushed

3 cups beef or chicken stock

½ cup coconut milk

1 teaspoon sea salt

½ teaspoon pepper

For Garnish:  Turkey or Beef Bacon - crumbled or Parsley – chopped

 

Directions: 

Toss the cauliflower, carrots, onion, garlic, and stock in a 2-quart slow cooker.

Cook on low for 6 hours or on high for 4 hours. 

Add milk, salt, and pepper, then puree with a stick blender until smooth, adding more stock or water if needed to get desired consistency. Garnish generously with bacon and parsley.

Optional Step:  If desired, sauté onions, carrots, and garlic in a little coconut oil over medium high heat until onions are translucent before adding them all to the crockpot.  This add an extra depth of flavor!

 

 

Crock Pot Turkey Kale Rice Soup

 

Ingredients:

1 tablespoon oil

3 shallots

1 clove garlic, minced

1 cup sliced carrots

1 cup sliced celery

1 teaspoon salt

½ teaspoon pepper

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon dried thyme

2cups cooked chopped turkey breast

4 cup chicken broth

2 cups water

1 cup uncooked rice or quinoa

4 cups chopped kale, stems removed

optional topping: ¼ cup fresh chopped parsley, grated raw Parmesan cheese

 

Directions:

Heat oil in a large skillet and cook shallots, garlic, carrots, and celery stirring frequently until veggies are softened, about 10 minutes.

Add salt, pepper, basil, oregano, and thyme and cook about a minute more.

Add all the ingredients to a large crock pot.

Cook 6-8 hours on high until rice is tender.

Top with fresh parsley and  raw Parmesan cheese.

 

 

Taco Soup

 

Ingredients:

1 pound of ground beef

32 oz. of broth (can be bone broth or beef broth – we use Better Than Bouillon)

1 can of beans (pinto, black, garbanzo, or black eyed peas)

1 cup chopped onion

1 package of taco seasoning (GreenStar has some terrific organic seasoning packets)

2 16 oz.  bags of frozen veggies of choice

1 small can of water chestnuts (optional)

2 or 3 pieces of Kombu Seaweed (cut into strips – optional )

 

 

Directions:

Sauté ground beef, drain fat (set small amount aside to sauté your onions) and set beef aside (you can also use ground turkey, chicken, sausage, or a mixture of 2 or more based upon your preference).

Add small amount of drained fat to the bottom of your stock pot.  Add chopped onions and sauté. 

Add broth and remaining ingredients.  Mix well.

Cook until fully heated, stirring occasionally.

Wellness For Life!!!

"Our purpose is to safely support those who are looking to improve their health through nutrition.  We do this by using Nutrition Response Testing®, whole food supplements, and most importantly, dietary changes.  Our mission is to help as many people as humanly possible be healthier and happier without the use of unnecessary drugs or surgery."

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