Ingredients 4 c carrots, peeled and chopped 2 c Lima Beans 2 large bell peppers, diced 1/4 c dried Moly, leaves and petals 2 tbsp nutritional yeast 1 tbsp raw honey 1 tbsp parsley 1 tbsp chives 1 tsp cayenne pepper *more if you like it spicy 2 tsp garlic, minced salt and pepper, to taste 1 c whole milk or Soymilk *optional

Directions 1.Place all ingredients in a large pot and cover with water so there is at least 2 inches of water over the vegetables. Bring the vegetables to a boil then reduce to a medium simmer. 2, Cook vegetables at a low simmer until the carrots can be easily pierced with a fork. Remove from heat and use an emulsion blender to puree the vegetables into a creamy consistency. 3. Add milk or soymilk and stir with a spoon. Return to heat and bring to a boil. Remove soup from heat after the pureed soup has reached a boil. Enjoy and become enchantment free!

OOC Comments ((*Just so you know I actually just made this recipe today and it is a delicious pureed soup. Also, I made this up just today with what I had in my kitchen. LOL I did not include the Moly. :P *))

Ingredients (single serving) [li] A drizzle of extra-virgin olive oil [li] 1 cup vegetable stock [li] 1 small or 1/2 large boneless skinless chicken breast [li] 1 yellow bell pepper, finely chopped [li] 1/2 medium onion, finely chopped [li] 1 small carrot, finely chopped [li] Laminated Brazil Nuts for topping [li] 3 bay leaves (Anxiety reducer) [li] 1 tablespoons dried rosemary (Stress reliever) [li] 1/2 teaspoon dried thyme (Stress reliever and circulation improver) [li] 1/3 tablespoon ground turmeric (Gastrointestinal & menstrual issues reliever)

How to Make It [li]1- In a large pot, bring the chicken stock to a gentle simmer. To the stock add the herbs (bay leaves, rosemary, thyme and turmeric) and let them infuse for 60 minutes. Every 20 minutes wave your wand over the uncovered pot, whispering the words "auxilium corpus, requiescere spiritum". Add the chicken breasts in the last 20 minutes.

[li]2- Transfer the chicken to a cutting board and use two forks to pull it.

[li]3- Heat the olive oil in a large frying pot. Add the onion and bell pepper and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent. Add them to the boiling infused stock along with the pulled chicken breasts. Let everything come together.

[li]4- Enjoy your soup with the laminated nuts on top, or some tortilla chips, diced avocado, sour cream or fresh cilantro. Best served right out of the stove, in a wood pot over a stone plate marked with the rune "Ur".

This soup will relief your stress and anxiety caused by daily life. Results are better if you make it yourself or if made by a beloved one. Your body and mind shall feel restored by the magic of the herbs and by the light sensation of satiation caused by the chicken soup.

Ezekiel Wingslade, Hufflepuff

Directions

1. Bring fish stock to a boil in large soup pot.
2. Add ginger, all spice, cinnamon, cardamom, clove, onion, bok choy and mushrooms. Decrease heat to medium-low and allow to simmer for 30 minutes.
3. Strain spices from broth; put the spice-infused broth back on the burner to cook on low.
4. Stir in tofu and shrimp. Cook for another 5 minutes. Include rice noodles and cook for approximately 3 minutes.
5. Once shrimp is pink in color, remove soup from heat and top with fresh bean sprouts, jalapenos, lime wedge, and Thai basil.

Helpful Tips I would consider infusing the leaves of a hyena tree with some lime juice to dilute its "hysterical" effects and also to preserve the herb. By adding a teaspoon of this infusion, it should be just enough essence of the hyena tree to make the eater giggle every few sips, making the soup not only healing physically (i.e. aiding in digestion, lowering blood pressure, reducing anxiety, etc.) but also emotionally. Sometimes we forget how much pain a simple laugh can heal.

*Hearty Vegetable Stock Ingredients: 2 tablespoons olive oil 2 large carrots, coarsely chopped 2 large stalks celery with leaves, coarsely chopped 4 medium onions, coarsely chopped 1/2 pound fresh mushrooms, coarsely chopped 3 large cloves garlic, crushed 1 tablespoon dry basil 6 large romaine lettuce leaves, coarsely chopped 1 large ripe fresh tomato, chopped. a pinch freshly grated nutmeg about 4 to 5 quarts water

Instructions: Heat the oil in a 12-inch saute pan or skillet over medium-high heat. Add the carrot, celery, onions and mushrooms. Cook, stirring frequently with a wooden spatula, until the onions are a golden brown, about 10 minutes. Stir in the garlic and basil and cook a few seconds more. Stir, scraping up any brown glaze in the pan, until most of the liquid has evaporated. Transfer to an 8-quart stock pot. Add the romaine, tomatoes, nutmeg and enough water to cover the solids by 3 to 4 inches. Bring to a gentle bubble, partially cover, and simmer slowly for about 90 minutes. Strain the broth into a large bowl, pressing down on the solids to extract as much flavor as possible. Cool and chill. Skim off any solidified oil from broth's surface.

Ingredients list: 1000 grams Hokkaido pumpkin 500 grams carrots 500 grams potatoes, starchy 1000 ml vegetable broth, homemade 1 table spoon of olive oil 1 clove of garlic 2 small bulbs of ginger 1 glassful fresh orange juice 1 cup of cream 2 cans of cocos milk Kibbled chili spice Salt Orange Pepper 1 cup of Creme fraiche Fresh coriander leaves

Preparation:

1. Wash and skin the pumpkin, carrots and potatoes and cut them in small pieces
2. Slice up the ginger and roast gently low-level in a frying pan with the olive oil, stirring all the time
3. Squeeze the garlic and add it to the ginger, do not scorch because it gets bitter otherwise
4. Deglaze with the homemade vegetable stock and the orange juice and put it all into a big cauldron
5. Add pumpkin, carrots and potatoes and let it simmer for 30 minutes.
6. Mash up the veggetables and add the cream and cocos milk afterwards
7. Spike the soup with salt, orange pepper and chili spice until well-seasoned
8. Serve with love in a bowl and top it with a spoonful of Creme fraiche and sprinkle some fresh coriander leaves over it.

The Big Three Garlic is commonly known as a possibility to treat high cholesterol which can lead to high blood pressure and heart diseases. I chose it as a healing ingredient for the soup because its also good for killing the common cold virus and resist cold and flus by doing so. It adds a unique flavor to every meal and is often combined with ginger which supports the taste. Ginger is good for digestion in general and has anti-inflammatory and anti-oxidative powers. In case of stopping an incoming flu, it clears the nose and sinuses from germs and has a soothing effect. Coriander, at last, is one of the world´s oldest spices. Its leaves contain some amount of essential oils which are anti-septic and analgesic and a digestive aid. They are also a good source of vitamines like A, C and K. Here, the vitamine C helps with overcoming the flu, too. All three herbs combined are immune boosters which will certainly work synergistically to help the body against the infection.

Ingredients (Yields five servings) 1 tbsp nutmeg (* insomnia fighter) ¾ tsp tbsp cinnamon (* stress reliever) 2 tbsp brown sugar ¾ tsp salt 1/8 tsp pepper 2 butternut squashes 1 apple 1 onion 2 tbsp chives (* optional garnish) 3 cups cockatrice broth (or Muggle chicken broth) ¾ cup dragon’s milk (or Muggle 2% milk) 6 oz yogurt

Directions (1) Peel the squashes, apple, and onion; chop each into cubes. (2) In your cauldron, mix the squash, apple, onion, sugar, salt, cinnamon, and pepper. (3) Add the broth and heat to a boil. (4) Allow the mixture to simmer for roughly 20 minutes. (5) Remove the mixture and blend into a fine, soup-like consistency. Return to cauldron. (6) Stir in milk and yogurt. Heat until the desired temperature, stirring occasionally.
(7) Pour into large mug and top with chives.

Sweet Cardamom Soup (Serves 4-6) Cardamom! Gotta catch 'em all!

Ingredients: 3 green cardamom pods *anti-depressant 1 onion 600 g sweet potato 4cm piece of ginger *cancer prevention 2 cloves of garlic *natural antibiotic 2 tablespoons groundnut oil 1 x 400 ml tin of low-fat coconut milk 800 ml organic vegetable or chicken stock 1 lemon

Method (1) Roughly crush cardamom seeds with a pestle and mortar. (2) Peel and chop the onion and sweet potato, peel and finely grate the ginger, then peel and crush the garlic. (3) Heat the oil in a large pan over a low heat. Add the onion and a small pinch of sea salt and cook for 10 minutes, or until soft and sweet, stirring often. (4)Stir in the sweet potato, ginger, garlic and crushed cardamom seeds. Cook for a further 2 minutes, before adding the coconut milk. (5) Let it simmer for 1 to 2 minutes, then stir in the stock. Cover, and leave to simmer gently for 15 minutes. (6) Blend the soup until smooth, then season to taste with a pinch of salt and black pepper and a squeeze of lemon juice.

Merlin chose the Garlic not only for the wonderful taste but also for the antibiotic properties in it, the Cheyenne pepper is not only a metabolism booster but also good for indigestion, turmeric since it's good for inflammation, and both oregano and ginger are good for digestion.

Spicy Vegetable Soup

Ingredients:

2 tablespoons of olive oil 2 tablespoons of fresh garlic 2 tablespoons of fresh ginger 1 teaspoon of tulmeric 1 teaspoon of Cheyenne pepper 2 teaspoon of salt 1/2 teaspoon of pepper 1 medium onion diced 1/2 cup of sliced carrots 1 cup of fresh spinach half a green pepper diced 2 leaves of oregano 1/2 cup of corn 2 cups of water

Directions:

1. Heat olive oil in a large pan.
2. Add fresh garlic, onion, and green peppers and cook for 3 to 4 minutes in medium low temperature.
3. Add ginger, salt, turmeric, Cheyenne pepper, and pepper and cook one minute.
4. Add carrots, corn, oregano and cook for three minutes then add the spinach.
5. Add water and let it boil for twenty minutes

1. In a large frying pan sprayed with cooking spray, sauté carrots, onion and garlic for about 5 minutes.
2. In a large crock pot, combine the sautéed garlic and vegetables with the remaining ingredients.
3. Let cook on high for approx. 2-3 hours, checking the soup intermittently -- you will know the soup is done when the vegetables are fork-tender!
4. ENJOY!

Recipe: Sunny Recovery Lentil Soup

1 tbsp sunflower oil 1 diced onion 1 sliced carrot 8 cups vegetable broth 1 1/2 cups dried red lentils 2 bay leaves 1/2 tsp fresh thyme 1/2 tsp fresh turmeric 1/2 tsp rosemary Handful of chopped flat leaf parsley dash of salt pinch of black pepper big squeeze of lemon juice

1. Heat the oil in the pan and fry the chopped onion for five minutes.
2. Add chopped carrot, turmeric, rosemary, and thyme and cook for a few more minutes.
3. Stir in lentils, stock, and bay leaves let simmer for 35 minutes. Stir regularly to prevent sticking.
4. Remove the bay leaves and add parsley, lemon juice, salt, pepper, cooking for another 2-3 minutes.
5. Serve in a bowl.

2 Tbl Butter 1 chopped Onion 1 Tbl Ground Paprika 2 Bay Leaves 1 Tbl basil leaves 1 tsp thyme leaves 1 teaspoon each -Salt and pepper 1 Tbl Tomato Paste 1 large Carrot- sliced (diced if it is very thick) 1 lb. London Broil- cubed to 1 inch pieces 1 clove Garlic- chopped ½ tsp. Caraway Seeds ½ tsp. oregano 3 large Potatoes 5 cups Beef Stock 1 spoon full of sour cream

Heat the butter in a large pot. Brown half the meat. Remove meat and brown remaining meat. Return all the meat to the pot, adding onions and garlic. Continue to cook on high for several minutes, stirring often. Add tomato juice, beef broth, bay leaves, salt, basil, thyme, oregano, Caraway Seeds, and paprika. Bring to boil, cover, and reduce heat to a simmer. Cook for about 40 minutes. Add potatoes and carrots. Cook for a further 15 minutes or until the potatoes are tender. Season with additional salt, pepper, sour cream, and hot Hungarian paprika, if desired.

Chill Relieve Soup

Cayenne pepper makes your pain go away! It is an essential ingredient of this soup. Due to its ingredients, in particular the capsaicin contained therein, it has a pain-relieving, blood circulation-promoting and warming effect. Cayenne pepper also has a digestive and metabolic stimulating effect. Thyme, however, is amazing as well. Its spicy, bitter-sweet aroma gives all dishes a warm, harmonious taste. Thyme is also known for its healthy and healing properties: Its antibacterial, antibiotic and mucolytic properties are preferred for coughs, colds and hoarseness.

INGREDIENTS (for two people)

1 onion 600 g Hokkaido pumpkin 4 tbsp. butter salt pepper 1 tbsp. cayenne pepper 0.5 tbsp. dried thyme 200 ml low-fat milk 1 slice of toasted bread 2 tbsp. lemon juice 1 tbsp. pumpkin seed oil

DIRECTIONS

1. Dice 1 onion finely. Wash 600 g of Hokkaido pumpkin, clean and remove the seeds with a spoon. Coarsely dice pumpkin. Melt 2 tbsp. butter, brown onions and pumpkin in it. Season with salt, pepper, 1 msp. cayenne pepper and 1⁄2 tsp dried thyme.

2. Add 300 ml water and 200 ml low-fat milk and bring to the boil. Cover and cook over medium heat for 20 minutes. 1 slice of toast and finely dice the bread.

3. Heat 2 teaspoons of butter in a coated pan. Brown the bread cubes in it until golden brown.

4. Puree soup finely, season to taste with salt, pepper and 1-2 tbsp lemon juice. Serve with croutons and 1 tbsp pumpkin seed oil.

Ingredients: 1 pumpkin or butternut squash, cubed. You'll need about 500 grams (or more) 2 diced onions 5 to 20 grams of fresh ginger, finely chopped (how much ginger do you like? I usually take about 10 grams) 4 gloves of garlic 1 cinnamon stick 4 cloves a pinch of ground nutmeg 2 fresh bay leaves a pint of good chicken stock 2 chicken thighs, deboned olive oil salt + pepper

In a big pan soften the diced onions in a couple table spoons of olive oil and add the chicken thighs. Brown the chicken on all sides and after about 10 minutes take it out of the pan on a plate. Add the cubed pumpkin or squash to the pot and stir. Once they've cooked in the oil for about 15 minutes add the spices and herbs and stir it into the softening pumpkin. Add the chicken stock and put the chicken thighs back on top and leave to simmer for 30 minutes with the lid on. Take the lid off and take out the chicken and put aside. Take out the cinnamon stick and bay leaves and use a blender to mix everything in the pot to a smooth soup. Cut the chicken into pieces and add back into the pot. Season to taste with salt and pepper. If you want a spicier version add in some cayenne or chili too. Serve in a bowl with some of the bread (and my special garlic and herb butter) on the side.

One piece of ginger kind of like the same size as a thumb 5 carrots those large ones are the best 200ml water

Put the water into the cauldron, on a low heat. Cut the ginger into pieces, then mush the pieces with a fork so they're crushed into a paste. Chop the carrots as small as possible. Add the ginger and carrots to the cauldron. Increase the heat to 'high'. Cook for about 15 minutes

This is now cooked, but is still too lumpy to be a soup. Using the charm "mixtio" and waving your wand in the correct manner (up and down three times), will blend the ingredients into a smooth soup. If you prefer your soup a little chunkier, only wave your wand up and down twice).

Serve immediately, while still piping hot. This will have a warming effect right through your body, and would also cure the muggle 'disease' known as the common cold.

(OOC: I was inspired by a recipe for carrot and ginger soup, but this is Niamh's own recipe based on that - she's eager, but I don't think cookery is necessarily her forte just yet :P I did make up the 'blending' charm ;))

Restorative Veggie Soup/Broth

Ingredients • 1 small to medium leek, sliced lengthwise and well cleaned (use white and light green parts) • 2 medium carrots • 3 stalks of celery • 2 large or 3 medium whole cloves of garlic, crushed • 1 very small or ½ large sweet potato • 1 cup winter squash (like butternut) • ½ a small bunch bunch kale or chard (or a mixture of leafy greens), leaves only • ½ cup fresh or ¼ cup dried shitake mushrooms(or a blend of mushrooms) • 1 handful fresh flat leaf parsley • 1 or 2 inch piece of fresh ginger, skin removed and grated • ½ tsp dried ground turmeric • ½ teaspoon fine sea salt • ¼ teaspoon freshly ground black pepper • 3 quarts/12 cups filtered water • 1 Tablespoon of butter or extra virgin olive oil for serving

Instructions

1. Coarsely chop the vegetables into even sized pieces.
2. Place all the ingredients except for the butter or olive oil into your pot.
3. Cover the vegetables, herbs and spices with the water and bring to a boil.
4. Reduce heat and barely simmer on low for about 90 minutes.

This soup can be served three ways.

For a brothy vegetable soup with chunks of vegetables serve as is with a drizzle of olive oil or pat of butter and additional salt to taste. (This is the best way to me and my dad.)

You can also strain it (my sister’s favorite since she doesn’t like ‘squishy’ vegetables). Strain liquid through a fine mesh strainer (set vegetables aside). Salt to taste. Let cool to room temperature.

The last way to fix the soup is my Mum’s favorite. Place the strained vegetables and about 1 cup of broth together into a blender. Add a Tablespoon of butter or olive oil and season to taste with additional salt and pepper. Blend on high until liquefied.

Store broth and soup up to a week in the fridge or freeze for up to three months.

Drew Wilder ~ Slytherin

Ingredients -2 quarts chicken broth -2 yellow onions, coarsely chopped -2 carrots, finely chopped -4 bell peppers, seeded and finely chopped -1 tsp salt -2 tsp cayenne pepper -1/2 tsp ground black pepper -1 tbsp extra virgin olive oil

Directions

1. Pre-heat the cauldron, adding the extra-virgin olive oil and letting it heat up. Add all veggies (bell peppers, onions, carrots) and saute until soft.
2. Add chicken broth and spice (salt, cayenne pepper, black pepper) and bring to a boil.
3. Reduce heat and let simmer for about 25 minutes.
4. Remove from heat and let cool, about 40 minutes.
5. Blend mixture until smooth.
6. Eat as a cool soup or reheat and enjoy hot!