Soups - Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More—the Natural Way (2015)

Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More—the Natural Way (2015)

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Soups

Quick Gazpacho

Using tomato juice instead of fresh tomatoes makes this a healthy, low-calorie treat that is easy to make.

Yields: 4 servings

Ingredients:

1 quart organic tomato juice

1 cucumber, seeded and chopped

1 green bell pepper, seeded and chopped

½ an onion, chopped

3 stalks celery, chopped

¼ cup organic apple cider vinegar

2 tablespoons tomato paste

1 tablespoon organic Worcestershire sauce

1 tablespoon chopped fresh parsley

1 teaspoon vegetable broth powder

½ teaspoon onion salt

¼ teaspoon freshly ground black pepper

¼ teaspoon garlic powder

Directions:

1. Process all the ingredients in several batches in a food processor or blender until smooth, using water to achieve your desired consistency.

2. Combine in a large bowl or pitcher, and refrigerate until chilled.

3. Serve and enjoy!

Bacon, Pumpkin, and Apple Soup

Yields: 4 servings

Ingredients:

15 ounces pumpkin puree

3 ½ cups organic or homemade vegetable stock

1 cup onions, chopped

½ cup apple juice, unsweetened

¼ cup coconut cream

1 apple, peeled, cored and diced small

6 slices bacon, chopped

4 garlic cloves, minced

2 tablespoons roasted pumpkin seeds

2 tablespoons organic apple cider vinegar

1 tablespoon butter

1 tablespoon maple syrup

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon pumpkin pie spice

Directions:

1. Place the chopped bacon into a large soup pot and cook over a high heat until crispy. Remove with a slotted spoon to a paper towel lined plate and leave the bacon drippings in the pot.

2. Add the chopped onions to the bacon drippings and sauté over a medium heat for about 5 minutes or until they are soft, then add the garlic and cook for a further 2 minutes.

3. Pour in the stock, apple juice, pumpkin puree, pumpkin pie spice, cinnamon, and nutmeg and bring to a boil.

4. Once boiling, reduce the heat to low, add the chopped bacon back to the pot and allow to simmer for about 20 minutes.

5. When the soup is cooked, use an immersion blender to puree it until smooth and then stir in the coconut cream and apple cider vinegar.

6. Keep the soup over a low heat until it is warmed through and you are ready to serve it.

7. While the soup cooks, make the apples. Place the apples, butter, and maple syrup into a saucepan and cook over a medium heat until the apples are soft and brown, about 15 minutes.

8. To serve: ladle the soup into bowls and spoon a little of the apple on top, then garnish with roasted pumpkin seeds.

9. Grab a spoon and tuck in!

Onion Soup

Yields: 4 servings

Ingredients:

6 cups red onions, sliced

6 cups yellow onions, sliced

6 cups organic or homemade beef broth

2 cups croutons (optional)

2 cups shredded cheese of your choice (optional)

2 tablespoons olive oil

2 tablespoons organic butter

2 tablespoons organic apple cider vinegar

1 tablespoon minced garlic

1 tablespoon chopped chives

Directions:

1. Heat up the olive oil and butter in a large pot, add the onions, cover and cook over a low heat for 1 hour, stirring every 10 minutes.

2. Remove the lid and cook for a further 30 minutes or until they are golden and caramelized, then add the garlic and sauté a further 5 minutes.

3. Add 2 cups of the beef broth and simmer, using a wooden spoon to scrape up all the browned bits off the bottom of the pan.

4. Now add the rest of the beef broth and simmer for an additional 15 minutes.

5. Use an immersion blender to puree the soup until it is smooth and creamy.

6. This step is optional: ladle the soup into 4 oven-safe bowls and place them onto a large baking tray. Top each bowl with some shredded cheese and croutons and pop the tray under the broiler until the cheese is melted and bubbly and the croutons are brown, about 2 minutes.

7. Remove from the oven and sprinkle over some chopped chives for garnish

Sweet Potato Soup

Yields: 4 servings

Ingredients:

4 cups organic or homemade vegetable broth

4 cups sweet potato, peeled and cubed

1 cup onion, chopped

1 cup carrots, peeled and chopped

½ cup low fat milk

1 tablespoon olive oil

1 tablespoon cumin

1 tablespoon organic apple cider vinegar

1 teaspoon curry powder

1 teaspoon fresh ginger, grated

1 teaspoon red pepper flakes

Directions:

1. Heat up the olive oil in a large pot, then sauté the onions until they begin to soften.

2. Add the carrots and sweet potato cubes and cook for a further 5 minutes, stirring gently and often so that the sweet potato does not stick.

3. Add the spices, apple cider vinegar, and vegetable broth and bring the pot to a boil.

4. Once boiling, reduce the heat and stir in the milk.

5. Cover and allow to simmer for 20 minutes.

6. Remove from the heat and use an immersion blender to puree until the soup is smooth and creamy.

7. Ladle into soup bowls and sprinkle with some red pepper flakes for garnish.

8. Enjoy!

Mushroom and Thyme Soup

Yields: 4 servings

Ingredients:

16 ounces of mushrooms, try to get a variety for a more complex flavor

1 onion, chopped

4 cups organic or homemade vegetable broth

¼ cup celery, chopped

4 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon fresh thyme, chopped

1 tablespoon coconut aminos

1 tablespoon organic apple cider vinegar

1 tablespoon Worcestershire sauce

Salt and freshly ground black pepper to taste

Directions:

1. Heat up the olive oil in a large pot over a medium heat and then add the onions, mushrooms, and garlic. Sauté for 5 minutes or until the onions turn translucent.

2. Add the remaining ingredients except for the thyme, bring to a boil, then reduce the heat and simmer for about 30 minutes.

3. Use an immersion blender to puree the soup until it is smooth and creamy.

4. Ladle the soup into serving bowls and garnish with some chopped thyme.

5. Serve hot—delicious!

Pork and Cabbage Soup

Yields: 8 servings

Ingredients:

1 quart organic or homemade vegetable broth

1 pound cabbage, shredded

1 sweet potato, peeled and diced

1 parsnip, peeled and diced

8 ounces pork sausage, casings removed and crumbled

4 ounces smoked ham, diced

2 cups water

1 cup carrots, diced

1 onion, chopped

2 tablespoons organic apple cider vinegar

2 tablespoons celery, chopped

1 tablespoon paprika

1 teaspoon dried marjoram

4 garlic cloves, minced

2 bay leaves

Salt and black pepper to taste

Directions:

1. Brown the sausage meat in a large pot over a medium heat. Remove the sausage with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the sausage drippings in the pot.

2. Add the onion, celery, ham, garlic, carrots, salt, pepper, marjoram, and bay leaves to the pot and sauté until the onions are translucent.

3. Add the remaining ingredients and bring to a boil, then reduce the heat and allow to simmer for 30 minutes or until the potatoes and parsnips are tender.

4. Ladle into bowls and enjoy hot!

Spicy Carrot Soup

Yields: 4 servings

Ingredients:

1 pound carrots, chopped

½ pound sweet potato, chopped

4 cups organic or homemade vegetable broth

2 cups water

1 onion, quartered

4 garlic cloves, minced

2 tablespoons olive oil

2 tablespoons turmeric

2 tablespoons organic apple cider vinegar

1 tablespoon curry powder

1 tablespoon masala

1 teaspoon fresh ginger, grated

¼ teaspoon cayenne pepper

Directions:

1. Place 3 of the 4 onion quarters, carrots, and sweet potatoes onto a baking tray, drizzle with olive oil, season with salt and pepper, and bake in a 400°F oven for 30 minutes.

2. At the 20 minute mark, throw in the garlic cloves to roast as well.

3. Heat up some olive oil in a large pot over a medium heat.

4. Chop the remaining quarter of an onion and add it to the oil, along with all the spices and ginger and cook until the onion is soft.

5. Add the water, apple cider vinegar, and vegetable broth to the pot and bring to a boil, then turn down the heat and simmer gently.

6. Add the roasted veggies and garlic to the pot now, turn off the heat and allow it to cool down a bit.

7. Use an immersion blender to puree the soup until it is smooth and creamy.

8. Ladle into serving bowls and garnish with some cayenne pepper.

9. You can serve this soup with a dollop of low fat Greek yogurt too-delicious!

Slow Cooker Chicken Soup

Yields: 4-6 servings

Ingredients:

4 chicken breasts, bone in, skin on

4 chicken thighs, bone in, skin on

4 cups water

2 cups organic or homemade chicken broth

1 cup carrots, diced

1 onion, chopped

¼ cup celery, chopped

2 garlic cloves, minced

2 tablespoons fresh herbs, chopped

1 tablespoon organic apple cider vinegar

Salt and pepper to taste

Directions:

1. Layer all the vegetables into the slow cooker and then place the chicken, bone side down, on top.

2. Add the seasonings, garlic, and apple cider vinegar, then pour over the chicken broth.

3. Lastly add the water, cover, and cook on low for 6-8 hours.

4. Remove the chicken and allow it to cool down.

5. Debone the chicken and remove the skin, then shred the meat and add it back to the slow cooker.

6. Reheat and serve.

7. YUM!

Hearty Veggie Soup

Yields: 4-6 servings

Ingredients:

8 cups water, as needed

2 cups carrots, chopped

2 cups parsnips, chopped

2 cups sweet potato, peeled and cubed

1 cup beet, chopped

1 cup onion, chopped

½ cup organic apple cider vinegar

¼ cup celery, chopped

2 tablespoons olive oil

Fresh herbs of your choice

Salt and pepper to taste

Directions:

1. Heat up the olive oil in a large soup pot and sauté the onions until soft and translucent.

2. Add the rest of the vegetables and toss to coat with the onions and oil, then pour in enough water to cover the vegetables.

3. Bring the pot to a boil, then reduce the heat and allow it to simmer until the vegetables are tender.

4. Remove the pot from the heat, stir in the apple cider vinegar and some salt and pepper.

5. Serve hot!

Tomato Soup

Yields: 6 servings

Ingredients:

28 ounces diced tomatoes

28 ounces organic or homemade vegetable broth

15 ounces tomato sauce, preferably homemade

2 onions, chopped

4 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon dried oregano

1 tablespoon organic apple cider vinegar

1 teaspoon rapadura

Salt and pepper to taste

Directions:

1. Heat up the olive oil in a large soup pot and sauté the onions until they are soft and translucent, then add the garlic and the tomatoes. Continue to cook until the tomatoes have broken down.

2. Now add the remaining ingredients and stir together well.

3. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the soup has thickened slightly.

4. If you don’t mind a chunky soup, serve as is, otherwise puree the soup first with an immersion blender.

5. Tasty!

Refreshing Apple Cider Soup

Yields: 4-6 servings

Ingredients:

4 cups unsweetened apple juice

4 cups organic or homemade chicken broth

2 apples, peeled, cored, and chopped

2 tablespoons apple cider vinegar

1 teaspoon ginger powder

Red pepper flakes to taste, for garnish

Directions:

1. Add everything to a large pot and bring it to a boil, then reduce the heat and allow the soup to simmer until the apples are soft.

2. Once the apples are soft, use an immersion blender to puree the apples into the liquid.

3. Ladle into soup bowls and garnish with a sprinkling of red pepper flakes.

4. Warm and cleansing—enjoy!

Tangy Parsnip Soup

Yields: 4 servings

Ingredients:

2 apples, peeled, cored and diced

2 parsnips, peeled and sliced

1 sweet potato, peeled and sliced

2 cups organic or homemade vegetable stock

½ cup organic apple cider vinegar

½ cup low fat milk (or substitute coconut milk)

4 strips of bacon, cooked crispy and crumbled

2 tablespoons low fat Greek yogurt

Directions:

1. Place the apples, sweet potato, parsnips, apple cider vinegar, and stock into a large pot and bring to a gentle simmer.

2. Allow to cook until the apples, parsnips, and potato are tender.

3. Use an immersion blender to puree the soup until it is smooth and creamy and then stir in the milk and yogurt.

4. Place the pot over a low heat until it is warmed through and then ladle into bowls, topping with crumbled bacon for garnish.

5. Absolutely amazing!