3 Super Food Recipes

Super Soups to the Rescue!

Don’t like eating your vegetables in raw form? Not many of us do, which is why we usually zip right past the produce aisle and into the land of potatoes chips. Sorry, but chips don’t pass as a vegetable. What’s even worse is that we’re completely missing out on the foods that can literally change our lives for the better.

Hope has come in the form of soup! Yes, there’s a way to eat all of the Super Foods our bodies need and in a way that can also taste delicious! Below are some great recipes that you can use to enjoy the foods that will keep you in the best shape of your life.

Fresh is always best, but if your name isn’t Martha Stewart and you need to save time like most of us, canned and frozen items can also do the trick!

Pumpkin and Carrot Soup

Pumpkin and Carrot Soup

This combines two Superfoods that will pump your body full of Vitamin A, reverse the effects of sun damage to your skin and also give you enough fiber to clean your body out and give you tons of energy!

Yield= 1 quart

Ingredients:

  • Onions, sliced- 4 oz
  • Butter, 1 oz
  • Carrots, peeled and evenly sliced- 12 oz
  • Chicken or Vegetable Stock, 24-30 oz
  • Salt, to taste
  • Pepper, to taste
  • Pumpkin Puree, 12 oz
  • Cinnamon, ½ tablespoon
  • Whole milk or heavy cream, 2 oz
  • Fresh spinach, minced- 2 tablespoons

In a pot, sweat the onions in the butter for about 10 minutes, under low-medium heat with the lid covered. Add a little stock to the pan if the onions are burning.

Add the sliced carrots, stock, salt, pepper. Add stock allowing the vegetables to be completely submerged with liquid. Simmer,     partially covered for about 30 minutes until carrots are tender.

Separate the vegetables from the pot of stock and puree them with a     food processor (do not through away the stock). At this point, add the pumpkin puree into the food processor and blend the two purees together. Season to taste with S+P and add cinnamon (should not be overwhelming—just a hint of taste).

Add puree to the pot; adjust puree thickness by adding the stock to achieve desired consistency.     

Once you’re about to serve, heat up the soup, pour whole milk and blend.

Sprinkle the minced spinach as garnish.

Cream of Broccoli and Cauliflower Soup:

Cream of Broccoli Soup

If someone told you that eating this soup on a weekly basis would dramatically reduce your chance of developing cancer—wouldn’t you want to try it? Plus, it’s really good!

Yield= 2 quarts

Ingredients:

  • Onions, diced- 4 oz
  • Celery, diced- 2 oz
  • Cauliflower, trimmed and chopped- ½ pound
  • Broccoli, trimmed and chopped- 1pound
  • Butter, 2 oz
  • Chicken or vegetable stock, 6 fl oz
  • Salt, to taste
  • Pepper, to taste
  • Whole milk or heavy cream, 8 fl oz
  • Cheddar Cheese, grated, 4 tablespoons

In a pot, sweat the onions and celery in butter for about 2 minutes,     before adding cauliflower and broccoli.

Add stock allowing the vegetables to be completely submerged with liquid. Cook on low heat until all vegetables are tender (about 10     minutes).

Separate the vegetables from the pot of stock and puree them with a     food processor (do not throw away the stock). Puree until the vegetables are smooth. It’s OK if the florets from the broccoli speckle the puree. Season to taste with S+P.

Add puree to the pot; adjust thickness by adding the stock to achieve desired consistency.

Once you’re about to serve, heat up the soup, pour in whole milk and blend.

Sprinkle the grated cheese as garnish. YUM!

Berry Coulis

Making a cold Super Sauce out of berries is a great way of getting a mega dose of antioxidants. It’s super easy to make and you can add it to plain yogurt, cottage cheese, a milkshake or even drizzle it on your pancakes or oatmeal for some extra flavor!

Yield= about 2 cups

Ingredients:

  • Berries (any kind), wash under water, trim stems and excess-2 cups
  • Honey, 2 tablespoons
  • Sugar, 2 tablespoons (optional)
  • Lemon juice, for taste    

Combine berries with honey and sugar and make into a puree. Allow the puree to chill in the refrigerator for about an hour before using. You may have to strain with a cheesecloth, depending on the berry.    

Adjust taste with lemon juice to sweeten, as needed.

Adjust thickness by adding water if needed

With these three recipes, you’re covering your bases by adding some of the most powerful foods on earth into your diet—with delicious flavor. Super Foods make great super soups and sauces!