Table Of ContentEat Smarter!
Soups
40 fat-burning, health-boosting bowls of
deliciousness
CARRIE BROWN
with foreword by Jonathan Bailor
Author, The Calorie Myth
Text and Photography Copyright © 2013 Carrie Brown
All rights reserved.
No part of this publication may be reproduced, distributed, or transmitted in any form or by
any means, including photocopying, recording, or other electronic or mechanical methods,
without the prior written permission of the author.
Recipes are provided for private and personal use only.
The text and recipes should not be considered a substitute for professional medical advice. The
author shall not be held liable for any adverse effects arising from the use of the information
and recipes contained herein. The reader should consult a qualified medical professional
before starting any new health or diet program.
ISBN-10: 1492729523
ISBN-13: 978-1492729525
DEDICATION
Marc Levine
I would not be here if not for you. My life would not look anything like it
does now if not for your influence. You hold my feet to the fire in a way
that no one else has ever been brave enough to do. You challenge me, you
tell me when I am being ridiculous, and you tell me who I really am. I am
who I am today because of your persistence and love.
Just like vegetables are the most important thing for our bodies, you
continue to be the most important thing for my mind and soul.
CONTENTS
Acknowledgments
Foreword
The Start of a Soup Kitchen 1
Soups Are Magical 3
Ingredients 7
Equipment 13
Soup How To 17
Recipes: Soups - Salad Veggies 21
Recipes: Soups - Root Veggies 35
Recipes: Soups - Above Ground Veggies 51
Recipes: Soups - Leafy Greens 81
Recipes: Soups – Meat and Fish 89
Recipes: Biscuits / Scones 111
Where To Get More Cool Stuff 118
Carrie Brown 119
ACKNOWLEDGMENTS
Jonathan Bailor – you’re the man who spent most of his life hating
veggies, but who now inspires me every day to find new, creative ways to
cram more of them into every meal. For all that you are and all that you do
– THANK YOU!
Nancy Crowell – for making me use my tripod, for taste-testing more
soups in a week than you even thought was legal, for keeping Mr. McHenry
entertained while I shot stuff, and for loving my Cheesy Biscuits almost as
much as life itself.
The Soup Taste Test Crew – Nancy Crowell aka The Roomie, Mic Van
Putten, Taylor Van Putten, Jonathan and Angela Bailor. Your endless
enthusiasm for my soupy creations served only to raise my game and
increase my excitement for all things vegetable even more.
Alisen Peterson Blanchard – for showing up with Thai food, movies, girl-
time, and a good giggle when my book-writing mojo stalled.
Bala Silvakumar – I love how you make me look through your lens!
You – if you bought this book, follow my blog, or listen to our shows, you
are the reason that I do what I do. Thank you for choosing the path to your
health and wellness, and for being a part of my world.
Marc Levine – for all that, and a bit more.
FOREWORD
There are few questions with as many conflicting answers as “What should
I eat?” However, amidst all the confusion and contradictory advice, one
sentiment is unanimously shared: “Eat your vegetables.”
From the most militant low-fat advocate, to the most passionate Atkins
enthusiast, everyone acknowledges the foundational role vegetables play in
living your optimal life…sort of. Knowing how slimming and healing
vegetables can be, health advocates—present company included—often get
so focused on the virtues of vegetables that we forget that the issue is not
lack of awareness, but rather a lack of deliciousness and convenience. It’s
not an absence of nutritional knowledge causing the average American to
consume less than two servings of vegetables per day. It’s a lack of tools
enabling us to quickly and inexpensively make vegetables taste amazing.
That’s why Carrie Brown’s “Eat Smarter! Soups” is without question one of
the most powerful tools to burn fat and boost health I have ever seen.
Carrie’s “Eat Smarter! Soups” has changed my life. While am I one of the
world’s biggest fans of non-starchy vegetables (vegetables that can be eaten
raw, and the most beneficial of the vegetables), the recipes Carrie has
created have transformed the role non-starchy vegetables play in my life.
From being—at times—necessary evils, Carrie has made non-starchy
vegetables desired and required when I need something to warm my soul
and tantalize my taste buds.
Carrie’s soups are the quickest, most delicious, most fat-burning, and most
health-boosting meal options I have ever seen. Just add your favorite
nutrient dense protein source (my favorites are salmon, clams, tuna, and
chicken) and you will enjoy a perfect meal. Perfect = delicious, quick,
portable, easy-to-eat, and contains (in order of volume) non-starchy
vegetables, nutrient dense proteins, and whole food fats.
I write this foreword on a day, like most days now, where I look forward to
eating Carrie’s soups for both my lunch and dinner. Not only because they
will take me less than a minute to prepare; I cooked them in bulk over the
weekend. Not only because they will enable me to look and feel better than
I’ve ever imagined; they can be nutritionally perfect. But most importantly,
because on these cold, rainy, Seattle winter days, they warm my soul.
When “Finish your vegetables!” is replaced with “Where did all the
vegetables go?!” slim becomes simple. That’s what you are about to
experience.
Enjoying an abundance of non-starchy vegetables is the single most
impactful action you can take to optimize your health. Enjoying these
spectacular, simple, and savory soups is the most practical and enjoyable
way to do that. I could not recommend anything more highly than I
recommend “Eat Smarter! Soups”. It’s made living optimally infinitely
easier and more enjoyable for me, and it will do the same for you.
Practicality, perfected. Nutrition, perfected. Taste, perfected. I’m so excited
for “Eat Smarter! Soups” to warm your soul while it shrinks your waist.
Jonathan Bailor
Author, The Calorie Myth (www.CalorieMythBook.com)
Founder, The Bailor Group (www.BailorGroup.com)
THE START OF A SOUP KITCHEN
For a girl who’s more at home in the kitchen than just about anywhere else
on earth; a girl regularly decked out in a chocolate and creamed spinach
splattered apron; a girl who has been cooking – ok, well at least sifting flour
and grating cheese – since she was 3 years old, I feel a little silly sharing
this, but I believe in honesty, so here goes: the thought of making soups
from scratch scared me for years. There. I typed it out loud. I realize this
is a strange admission in the opening paragraph of a soup book, but it will
all make sense in a paragraph or two. At least, that’s the plan.
