Super foods for immune: soups

SUPER FOODS FOR IMMUNE: SOUPS
STOCK
Whenever you steam or cook vegetables, save the water to use as stock in soups. Store in a covered glass jar in refrigerator.
BETA CAROTENE FRUIT SOUP
creamy. If you prefer soup thicker, add more banana. If you prefer it thinner, add more fruit juice. Chill and pour into soup bowls, or mix with crushed ice and drink. Top with parsley.
Serves 4 to 6.
SHIRLEY'S ZUCCHINI SOUP
2 lbs. zucchini 3 onions
4 cups chicken stock 1/2 cup skim milk 1 tsp. curry powder
Cut zucchini into 1/4-inch slices. Thinly slice onions. Put zucchini and onion slices in stock, and cook until very tender, about 20 minutes. Puree vegetables and stock in blender. Add 1/2 cup skim milk and curry powder to taste. Serve warm or chilled. Makes a thick, tasty soup.
Serves 3 to 4.
VEGETABLE BARLEY SOUP
3 carrots 1 bunch broccoli
3 potatoes, medium 2 tomatoes, medium 1 onion, finely chopped 1/2 cup barley 3 cups water or chicken stock 1 tsp. basil
1 tsp. oregano 1/4 tsp. dill
1 tsp. vegetable seasoning
pinch of chopped parsley pinch of chopped mint
Wash vegetables. Slice carrots, cut broccoli into small pieces and dice potatoes and tomatoes. Set aside. Saute onion, put in pot with barley and water (or stock) and bring the mixture to a boil. Then reduce the heat and simmer until the barley is almost done, about 30 minutes. Add the vegetables and spices; continue simmering until the vegetables are tender. Check water while soup is simmering; add more if necessary. Add the fresh parsley and mint just before serving.
Serves 4 to 6.
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