Miso Soup

Barley Soup

1 onion
3 pieces of chicken
1 clove of garlic
1 tsp salt
1/8 tsp saffron (optional)

1 onion
1 cup of barley
5 cup water
1 tsp salt
1 tsp turmeric
1/4 tsp black pepper
8 oz mushrooms
1 tbsp butter

White Sauce:
1 tbsp butter
1 tbsp vegetable oil
1 tbsp flour
1 cup milk
2 fresh lemon juice

Vietnamese Hot and Sour Soup

Serves: 2-4

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock)
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions

Source: http://www.feastingathome.com/vietnamese-hot-and-sour-tamarind-soup/

Slow Cooker Butternut Squash Soup

For the soup:

2 pounds squash, peeled, deseeded, and roughly chopped

1 medium yellow onion, roughly chopped

4 garlic cloves, peeled

Drizzle olive oil

3 cups vegetable broth

½ teaspoon ginger

½ teaspoon cumin

½ teaspoon coriander

½ teaspoon paprika

¼ teaspoon cayenne

1 ½ teaspoons sea salt

¼ teaspoon black pepper

½ teaspoon thyme

¼ cup reduced fat coconut milk (or milk of choice)

For the optional garnish:

Chives, chopped

Pumpkin seeds

Yellow Pea & Dill Soup

6 cups filtered water or broth

1 cup yellow split peas (1 1/2 cups if you want a thicker soup) 

1 cup diced onion
1 cup diced celery 

1 cup grated organic carrot

1 to 2 cups peeled then diced yam or sweet potato

2 cups chopped organic zucchini

2 cups organic corn 

1/2 to 1 tsp turmeric 

1/2 to 1 tsp dried thyme 

1/2 to 1 cup finely chopped fresh dill* (or to taste)

1 bay leaf

Salt & pepper to taste