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2 boxes winter squash, frozen
1 box corn, frozen
2 large tomatoes, peeled and chopped
OR 1 large can tomatoes cubed
1 large onion chopped
1 tsp fresh grated ginger
1 tbs chopped cilantro or parsley
1 quart chicken or veggie broth

Saute the onion in 2 tbs olive oil until tender.

Add tomatoes and stir for about 3 minutes.

When this basic sauce is done, add salt, pepper and
grated ginger.

Add 1 quart of the broth you prefer and the vegetables.

Boil for 10 minutes, correct seasonings, and add the
chopped cilantro (or parsley) with the burner off.

As a variation, add at last minute fresh chopped spinach
instead of the greens.

2 onions, chopped
5 cups vegetable broth or water
6 potatoes, diced
2 large broccoli heads, chopped into florets. Broccoli stems skinned and sliced
1 garlic clove, minced or pressed
2 and 1/2 tablespoons of fresh lemon juice
Sea salt and black pepper, to taste

Combine onions, vegetable broth or water, potatoes, and broccoli in a large pot and cook until vegetables are tender. Puree mixture in a blender or a food processor until creamy. (If you like chunky soup puree only ½ of the mixture.) Return to pot. Add lemon juice, garlic, sea salt, and pepper. Enjoy this nutritious and filling soup.

3 lb. grass-fed chicken
2 qts. water
2 tsp. salt
1 1/2 c. organic chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth.
Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.

Add noodles and cook 8-10 minutes

2 pounds chicken (I use breast)
6" fresh ginger root, sliced long wise
1 Lg. stalk lemon grass, cut into 3 pieces
1 Tbs chopped fresh parsley
1 to 2 cloves grated fresh garlic
1 very large white onion, quartered
Chicken bullion to taste
1 Tbs ground dried cayenne

Place all ingredients in a large pot, fill with water, boil
for 1 hour. Take chicken out and separate from bone and then
return chicken to pot. Boil soup until onion liquefies. Serve
as broth, or over rice or rice noodles. Top with chopped green
onions and cilantro.

This soup is especially soothing when tired, stressed, or sick with a cold or flu, and is very anti-fungal.

2-3 whole garlic cloves

1 large onion

3 Tbs.yeast-free instant vegetable broth

2-3 quarts water or vegetable broth

1 cucumber

(Optional: carrots, cabbage, celery and any other veggie desired)

2 Tbs. fresh cilantro

2 tsp. fresh grated ginger

Salt

Chop and crush garlic cloves into small diced pieces and lightly steam-fry.    Set aside.  Put whole onion in water (or broth) in a deep pan. Simmer until onion is transparent (approximately 1 hour).  Add garlic and yeast-free instant vegetable broth.  Slice cucumber (and optional veggies) and add to soup.  Simmer 10-15 minutes.  Add fresh ginger, cilantro and salt to taste.

(This recipe courtesy of Helping One Another publication)

This is a wonderfully alkalizing soup that may be served cold in the summer months and warmed in the winter months.  It is energizing and easy to digest.

1-2 avocados

1-2 cucumbers, peeled and seeded

1 jalapeno pepper, seeded

½ yellow onion, diced

Juice of ½ lemon

1-2 cups light vegetable stock or water

3 cloves roasted garlic

1 Tbs. fresh cilantro

1 Tbs. fresh parsley

1 carrot, finely diced

Puree all ingredients (except onions and carrots) in a food processor or Vita Mix.  Add more or less water to desired consistency.

(This recipe courtesy of Helping One Another publication)