Best Magic Soup Recipes

MAGIC DIET SOUP.

Steps:

• Shred cabbage, add veggie or chicken stock to a large pot with water up 3/4 of pot. Add tomato's, onions, garlic and 1/2 of leeks to top of soup. Let boil 20 min's.
• Remove 1/3 cabbage, all other veggies, and blend in blender until smooth, return to pot.
• Add chopped celery root, diced sweet red peppers and rest of leeks, boil 30 min's.
• Last 10 min's of boil add: bay leaves, parsley, nutmeg, cumin, oregano, green onions, salt, pepper to tastee and tomato paste.

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.

WEIGHT LOSS MAGIC SOUP RECIPE - (4.3/5)

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 thaw, place the bag in the fridge for 24 hours and then reheat.

MAGIC CèPE MUSHROOM SOUP

Steps:

• For the Cèpe Mushroom Powder:
• Coarsely chop the dried mushrooms or cut them into pieces with scissors. Working in batches, grind them to a fine powder in the spice mill. [Makes 1/2 cup (8 tablespoons) powder.]
• For the soup:
• If time permits, combine the cream and 2 tablespoons mushroom powder in a jar, seal, and refrigerate for 24 hours to infuse the cream with the mushroom flavor and aroma. (Alternatively, combine the cream and mushroom powder in the heavy-duty saucepan, bring just to a simmer, cover, remove from the heat, and set aside for 30 minutes to infuse the cream.)
• At serving time, in heavy-duty saucepan, combine the infused cream, salt, and stock and bring to a gentle simmer over medium heat. Remove from the heat and taste for seasoning.
• Serve in the warmed soup bowls, garnished with chives and a drizzle of oil.
• Do Ahead
• The soup can be prepared up to 3 days in advance and stored in airtight containers in the refrigerator.
• Variations:
• Add sliced raw domestic or wild mushrooms to the soup and cook for several minutes; add grilled, sliced fresh cèpes or domestic mushrooms; add truffle matchsticks at serving time.

MAGIC BULLET CREAM OF COMFORT SOUP

Steps:

• 1. In small saucepan, cook broccoli, mushrooms, onion and chicken broth until tender.Season to taste.
• 2. Add spinach and cook just until wilted. Pour into large Magic bullet container or blender.
• 3. Add fat free half and half, dash of nutmeg, and pepper flakes if using.
• 4. Pulse until desired consistency, pour into your favorite cup, sprinkle with Parmesan and additional nutmeg, if desired.
• 5. ENJOY!

MAGIC BULLET TURBO TOMATO SOUP

Steps:

• Place tomatoes,stock and garlic in tall cup and fit the steamer lid.
• Steam for 3 minutes in the microwave.
• Add the cream/milk/yoghurt and twist on the cross blade.
• Blend until smooth.

MAGIC BULLET BRISK BROCCOLI SOUP

Steps:

• Place the broccoli, stock and garlic in the tall cup and fit the steamer lid.
• Microwave for 3 minutes.
• Add cream and fit the cross blade, blend until smooth.

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!

MAGIC TOMATO SOUP

Steps:

• * On medium heat combine both cans of tomato soup, milk and cream into a medium sized pot. Whisk together till you get a smooth consistency and even color.
• * Add dill and parsley then bring to a simmer while whisking the soup every 5 minutes to prevent scalding.
• * Once the soup is nice and hot transfer to serving bowls and top with the cheddar cheese, croûtons and chives. Polish with a small dollop of sour cream (optional) and there you have an easy beautiful soup.

MAGIC'S GREEN AND WHITE CHICKEN SOUP

Steps:

• Place chicken and garlic in a large pot and with water to cover. Bring to a boil, then reduce heat and simmer, covered, until meat is very tender, 30 minutes to 1 hour. Remove chicken from pot and let rest until cool enough to handle. Remove skin and bone and tear or chop meat into bite-size pieces.
• In a large bowl, beat together butter, flour and salt to form a mealy mixture. Beat in eggs and egg yolks to form a stiff dough. Divide dough into thirds and roll each third out onto a floured surface to 1/8 inch (3 mm) thickness. Let rolled pieces of dough rest on racks for 20 minutes.
• While dough is resting, stir chicken meat, cilantro, parsley, kale, spinach and green onions into broth. Season with Italian seasoning, curry powder and balsamic vinegar. Simmer over low heat, adding more water if necessary.
• Slice the noodle dough into 1/2-inch (1.2 cm) widths. Bring the soup to a light boil and drop noodles into the soup a few at a time. Cook until noodles are tender, 5 minutes. Season soup with salt and pepper and serve.

MAGIC MEXICAN MEATBALL SOUP

Steps:

• Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
• Remove cover, add corn and salsa and simmer until corn is tender.
• Ladle into soup bowls, top with cheese and chips.

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.