THAI BEEF SOUP Makes 1 serving (1 protein, 1 vegetable) Ingredients: 100 grams lean beef 200 grams celery 1 cup beef or vegetable broth 3 tablespoons Bragg’s all-purpose seasoning 1 tablespoon chopped green onion 1 clove garlic, crushed Fresh cilantro ½ teaspoon fresh grated ginger 1/8 teaspoon chilli powder or red pepper flakes 1 bay leaf Pinch of cinnamon Stevia to taste Salt and pepper to taste Directions: Heat up broth. Add dry spices, bay leaf, Bragg’s all-purpose seaso

TOMATO BASIL SOUP Makes 2 servings (1 vegetable) Ingredients: 2 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth 2 cups chopped fresh tomatoes 3 ounces of organic tomato paste 4-6 leaves of fresh basil rolled and sliced 1-2 cloves garlic, crushed 2 tablespoons onion, chopped 1 teaspoon garlic powder ¼ teaspoon dried oregano Pinch of marjoram Salt and pepper to taste Directions: Puree all ingredients in a food processor to blend. Pour into a saucepan

VEGETABLE BEEF SOUP Makes 1 serving (1 protein, 1 vegetable) Ingredients: 100 grams lean beef, cubed Celery, cabbage or tomato, diced 2 cups beef or vegetable broth (or substitute 1 cup water for 1 cup broth) 1 tablespoon onion, chopped 1 clove garlic, crushed 1 bay leaf 1/8 teaspoon dried basil 1/8 teaspoon fresh or dried oregano Pinch of thyme Pinch of paprika Pinch of chili powder Salt and black pepper to taste Directions: Combine onion, garlic and spices with beef broth.

HOMEMADE VEGETABLE BROTH Makes multiple servings Ingredients: 10 or more cups of water ½ large onion, chopped 6-10 stalks of celery 10 cloves garlic, chopped 2 bay leaves 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon basil 1 teaspoon thyme Salt and pepper to taste Directions: Bring water to a boil in a large soup pot or crock-pot. Add vegetables and spices. Slow cook for 2-4 hours. Strain out vegetables and cool. Use as a base for soups. #homemade #soup #vegetabl

LEMONY SPINACH AND CHICKEN SOUP Makes 1 serving (1 protein, 1 vegetable) Ingredients: 100 grams chicken 2 cups chicken broth (or substitute 1 cup water for 1 cup broth) ½ lemon with rind 1-2 cups loosely packed spinach cut into strips 1 tablespoon onion, chopped 1 clove garlic, crushed 1 stalk lemongrass (optional) ¼ teaspoon thyme or to taste Cayenne pepper to taste Salt and pepper to taste Directions: Lightly brown the chicken in a small saucepan with a little lemon juice.

FRENCH ONION SOUP Makes 1-2 servings (1 protein, 1 Melba toast) Ingredients: 2 cups beef broth Melba croutons (see recipe in salad section) 1 tablespoon Worcestershire sauce 1 tablespoon Bragg’s all-purpose seasoning (optional) 1 tablespoon lemon juice ¼ to ½ of an onion, cut in thin strips 1 clove garlic, crushed Salt and pepper to taste Stevia to taste Directions: Caramelize the onions in a little water and lemon juice. Add beef broth and spices and simmer for 20-30 minute