Magic Soup Food

MAGIC WEIGHT LOSS SOUP

Steps:

• In a large frying pan sprayed with cooking spray, sauté garlic, onions, carrots, and mushrooms for about 5 minutes. In a large crockpot, combine sautéed garlic and vegetables with the remaining ingredients. Cook on high for 2-3 hours, or until vegetables are cooked.
• This makes a large batch of soup. If you would like to freeze portions of it to use later, undercook the vegetables just a little. Pour the soup into freezer Ziplock bags and let as much air out as you can. Lay the bags flat on a cookie sheet and freeze. Once the soup is frozen flat, it is easy to layer in your freezer and won't take up much room. To unthaw, place the bag in the fridge for 24 hours and then reheat.

MAGIC SOUP

Steps:

• Place chicken in pot, cover with cold, good-tasting water.
• Rough chop 1 onion (including skin), 1 parsnip, 1 turnip, 2 carrots and add to stock pot.
• Add garlic, ginger and salt& pepper.
• Bring all ingredients to a boil then reduce to a simmer.
• Simmer stock for at least 2 hours, skimming any scum that rises to the top.
• The longer you cook this, the better it tastes.
• You can make the stock in a crockpot for 6-8 hours on low.
• Remove vegetables and discard.
• Remove chicken and debone.
• Strain stock and taste for seasoning.
• Add salt as necessary.
• Chop remaining parsnip, turnip, onion, and carrots into bite-size chunks and drop into simmering stock.
• Replace deboned chicken.
• You can reserve some for another recipe, but I usually use all of it.
• Add egg noodles.
• Cook for an additional 10 minutes or until egg noodles are tender.
• Add dill and parsley at the very end of the cooking process.

MAGICAL LEEK SOUP

Steps:

• Clean the leeks and rinse well to get rid of sand and soil.
• Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. (Reserve the extra greens for soup stock.).
• Put the leeks in a large pot and cover with water.
• Bring to a boil, reduce the heat, and simmer uncovered for 20 to 30 minutes.
• Pour off the liquid and reserve.
• Place the leeks in a bowl.
• The juice is to be drunk (reheated or at room temperature to taste) every 2 to 3 hours, 1 cup at a time.
• For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time.
• Drizzle with a few drops of extra-virgin olive oil and lemon juice.
• Season sparingly with salt and pepper.
• Sprinkle with chopped parsley if you wish.
• This will be your nourishment for both days, until Sunday dinner, when you can have a small piece of meat or fish (4 to 6 ounces -- don't lose that scale yet!), with 2 vegetables, steamed with a bit of butter or olive oil, and a piece of fruit.

MAGIC CHICKEN NOODLE SOUP

Steps:

• In a large soup put melt butter over high heat add onions, carrots and celery. Season with salt and pepper.
• Saute over high heat until slightly softened (constantly checkto make sure veggies aren't burning), about five to eight minutes.
• Add corn, broth and all seasonings. Stir and bring to a boil.
• Add egg noodles and cook until noodles are almost done.
• Add in chicken and continue to cook until egg noodles are done and chicken is heated through.
• Serve alone or as we like it with grilled cheese sandwiches!