Spa Blog: Articles, Tips, Best of Lists, Promotions and Recipes

Light Zucchini Pea Soup

Zucchini Soup - New Life Hiking Spa Zucchini Soup is usually a fat-added creamy affair, but this version served at New Life Hiking Spa in Vermont takes a new approach, using savory ingredients for a broth based, light and nourishing version.
December 17, 2016 |

Low Fat Seafood Cioppino

cioppino Seafood Cioppino is a very low fat and hearty fish stew, the perfect cool-weather treat. We adapted our recipe from one created by The Oaks at Ojai, a health spa in Southern California, and at less than 250 calories per bowl, we think its a winner.
November 2, 2016 |

Sanivan Summer Miso Soup

Sanivan Summer Miso Soup This summer Miso Soup recipe is popular with the guests of Sanivan Holistic Retreat, a relaxing bed and breakfast retreat amid the beautiful surroundings of the Catskill Mountains in New York, where guests relax, learn to cook healthy meals, practice yoga, and explore the Catskills.
June 17, 2016 |

Winter Parsnip and Coconut Soup

Grail Springs Parsnip Soup The health benefits of parsnips are not as familiar to most people as its sister the carrot. Parsnips are an excellent source of potassium and fiber, are known to balance blood sugar levels and lower cholesterol. Parsnips can be an excellent source of folic acid for women, playing an important role with expectant moms, for reducing heart disease, dementia and osteoporosis.  Try this sweet tasting vegetable in a beautiful soup — Winter Parsnip Soup is a favorite of the guests at Grail Springs Retreat Centre in Ontario.
November 16, 2015 |

Italian Bacon Dumpling Soup

Bacon Dumpling Soup This unique Bacon Dumpling Soup is a favorite of guests at the Adler Thermae Spa Resort in the Tuscany Region of Italy. It is adapted from a favorite regional dish called Tyrolean Dumplings commonly served in the Dolomites, a mountain range located in northeastern Italy.
February 6, 2015 |

Canyon Ranch White Bean Soup with Pesto

Canyon Ranch White Bean Soup with Pesto Both the bean soup and the pesto in this recipe can be served separately. The soup is good served cold with chopped leftover vegetables added to it and the pesto is a wonderful sauce for pasta. This simple faux pesto sauce has fewer ingredients than the recipe for Pesto Sauce in Canyon Ranch cookbooks, which also contains Miso and pine nuts. It can be served for vegan-vegetarian menus at Canyon Ranch because it does not contain cheese.
February 25, 2014 |

Canyon Ranch Spanish Onion Soup

Spanish Onions Canyon Ranch Spanish Onion Soup uniquely differs from its French counterpart with its sightly creamier and thicker chicken stock base, white wine and garlic, and savory tortilla strips.
December 7, 2013 |

Biggest Loser Beef Stew

Biggest-Loser-Beef-Stew There isn’t a person among our families who doesn’t love this hearty stew.  Beef, sweet potatoes, mushrooms, onions and carrots are simmered until tender.  Perfect lunch, perfect dinner, perfect leftovers.  Young persons particularly like the sweeter flavor of the sweet potatoes over white, but all means substitute regular spuds if you have them on hand.
December 6, 2013 |

French Canadian Spring Pea Soup

Pea and Lettuce Soup Nothing tastes more like a Spring Garden than a bowl of this Spring Pea Soup with a vegetable sandwich and a light smoothie. It works well as both a warming bowl in colder months, but it’s also the perfect entree for a “Ladies’ Spa Lunch” in the Spring.
March 25, 2013 |

Low Fat French Onion Soup

Low Fat French Onion Soup For this Low Fat French Onion Soup, we love Sargento Ultra Thin sliced cheeses because they allow full-fat flavor with paper-thin calorie savings. One slice is approximately 40 calories, but that one slice has much flavor than intentionally low-fat or fat-free cheeses (none of which we actually love).
January 3, 2013 |

Quick Egg Drop Soup

Quick Egg Drop Soup The groaning table of Thanksgiving has been cleared, the leftovers are hopefully gone, and the question what do fix that’s light, flavorful, quick and easy — Quick Egg Drop Soup is the answer.
November 26, 2012 |

Fire Roasted Tomato Fennel Soup

Fennel Jessica Taft is the head chef and founder of New York Food Coach.  Her mission is to show you how healthy eating and in proper portions will improve your health, fitness and physical appearance. Whether your goal is to lose weight or to generally feel better by making sensible food choices, eating green and clean, NYFC can help you learn how to incorporate healthy cooking into your busy lifestyle while using the foods and ingredients you enjoy most.
January 2, 2012 |

Rancho La Puerta Chilled Cucumber Soup

Sliced Cucumbers Cucumber Soup is a quintessential menu item for a Spring spa party, reception, or to take to work when it’s overly warm outside. This version has creamy avocado so you feel just a bit more sated than you would without it.  You’ll always feel refreshed after eating this cool soup.  
August 22, 2011 |

Mexican Lentil Soup with Roasted Garlic

lentil soup Hart and Hind Fitness Ranch was a wellness facility in the Texas Hill Country, sadly now closed.  Fortunately, the healthy recipes created by its cowgirl chef, Paula Disbrowe, live on, including this favorite Mexican Lentil Soup.  We make this several times each winter season — it tastes just as wonderful the next day.
February 7, 2011 |

Canyon Ranch Five Onion Bisque

Fresh-Onions The combination of so many kinds of onions gives this soup a depth of flavor which is truly satisfying. This bisque is so low in both fat and calories that it is an excellent first course for many meals and ideal for dinner parties.
October 18, 2010 |

Biggest Loser Turkey Meatball Soup

Biggest-Loser-Turkey-Meatball-Soup[1] We’ve never been fans of soups or stews that called for ground meat.  It tends to turn an unpleasant color, gets too chewy, and doesn’t have the satisfying “bite” cubed meats provide.  In this recipe, however, the use of ground turkey shaped into meatballs solves the dilemma — lean protein from the turkey and a nice mouth feel from a tender meatball.    It is family approved, as well. The teens and husbands love it and don’t complain they are testing “spa food.”
April 26, 2010 |

Zucchini Soup with Curry and Cilantro

Zucchini Soup with Curry and Cilantro Hart & Hind Fitness Ranch was a fitness ranch in the Texas Hill Country.  It has sadly closed now, but its recipes live on.  The ranch chef, Paula Disbrowe, created this recipe for its guests.  To retain their vibrant green color, the zucchini is blanched, and simmered for a short time. Onions and shallots lend sweetness, and serrano chile, mint, and cilantro give the soup a bright, herbaceous edge.
August 17, 2005 |
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