Soup Recipes

• Butternut Miso Soup
• Chamomile Cauliflower Soup
• Creamy Dilled Cauliflower Soup
• New England Autumn Bisque
• Sweet Potato Stew
• Turnip Puree
  

Butternut Miso Soup

This is a very simple, highly nutritious, and great tasting soup.

• 1 butternut squash
• 4 TB white miso
• sea salt to taste
• chopped fresh parsley or cilantro for garnish

Wash, trim, and cube 1 butternut squash. No need to peel. Cook in about 6 cups of water until soft. (Takes about 20 minutes) Pour squash and water into blender and blend. Stir in the miso. Season with salt to taste. Serve with chopped parsley or cilantro.

Chamomile Cauliflower Soup

• 3 cup pure water
• 6 Chamomile tea bags
• 1 large head of cauliflower, cut into 3" pieces
• 1/4 cup onion, chopped
• 2 celery stalks, chopped
• 1 T. butter
• sea salt & pepper to taste

Boil the water & tea bags in a large saucepan for 5 minutes. Remove tea bags, squeezing the excess liquid into the pan. Add the cauliflower to the saucepan. Cover & boil for 15 minutes or until tender. Drain the cauliflower, reserving 1 cup of the liquid for later.

In a small frying pan, sauté onions & celery in butter until the onions are clear. Put into a blender along with the cooked cauliflower, sea salt, & pepper, & the 1 cup of reserved liquid. Blend until smooth, then serve. For thinner soup, reserve & add more liquid. For thicker soup, reserve & add less.

Creamy Dilled Cauliflower Soup

• 1 T. organic, unrefined coconut oil, ghee, or butter
• 1 large onion, chopped
• 4-6 cloves garlic, chopped (or to taste)
• 1 large head (or 2 small heads) cauliflower, cut into chunks
• handful of florets separated from the head of cauliflower
• 6 T. fresh dill or 2 T. dried dill
• 4-6 cup pure water
• sea salt or Herbamare to taste

In a stockpot, melt oil, then add dill if using dried dill.

Add onion, sautéing until translucent.

Add garlic and sauté a few minutes, being careful not to overcook garlicup

Add cauliflower chunks (and fresh dill if using) and enough water to cover.

Simmer until tender.

Puree in blender and then return to stockpot.

Add approximately 4 cup water depending on desired thickness of soup (thicker and creamier is usually preferred).

Add sea salt or Herbamare to taste, and florets.

Simmer until florets are tender. Adjust seasonings and serve.

Variation:

Add 1 tsp. Desert Spice from Nile Spice Foods, Incup

After blending, add sliced shitake mushroom and cook about ten minutes more.

Source: Body Ecology Diet by Donna Gates

New England Autumn Bisque

• 1/2 cup shallots
• 1/2 cup onions
• 1/2 cup celery, chopped, stem & leaves
• 2 large apples, cored & chopped
• 1/2 stick butter
• 7 cup chicken stock
• 4 cup butternut squash, peeled & diced
• 2 T. butter
• 2 T. spelt or rice flour or healthy equivalent
• 1 tsp. thyme
• 1 tsp. sea salt
• 1/2 tsp. sage
• 1/4 tsp. turmeric
• 1/4 tsp. rosemary
• 1 cup apple cider
• 1/2 cup light cream or kefir or rice milk
• 1 cup Swiss cheese, grated
• sautéed croutons & chopped parsley
  

Cook first 4 ingredients in butter for 3 minutes.

Add chicken stock & simmer for 10 minutes.

Add squash & cook mixture approximately 15 minutes until vegetables are tender.

Add enough water to keep vegetables covered if necessary.

In small saucepan, melt 2 T. butter. Add flour & cook roux over low heat for 3 minutes, stirring constantly. Swish 1/2 cup soup into roux, then add total mixture to soup. Add spices. Stir 5 minutes. Add cider & light cream. Heat soup thoroughly. Add grated cheese into warm bowls. Add soup. Sprinkle with croutons & parsley.

Sweet Potato Stew

• 1 med. onion, cut into chunks
• 1 T. peanut oil or sesame oil
• 3 cloves garlic, chopped
• 1 can coconut milk
• 1 cup vegetable broth or chicken broth
• 1 tsp. sea salt or 2 T. fish sauce
• 1 lb. sweet potatoes, cooked & cut into small chunks
• 1 T. lemongrass, minced
• 1 T. Thai ginger, minced
• Approx. 1/2 tsp. red chili paste or red curry paste
• 1 T. brown sugar
• 1/4 cup dry roasted peanuts

Sauté onion & garlic in oil in stockpot.

Add coconut milk and all other ingredients listed. Simmer approximately 1/2 hr.

Add peanuts.

Serve over rice.

Turnip Puree

• 3 lbs. turnips (peeled)
• 2-3 baked potatoes
• 3/4 cup cream
• 1 tsp. thyme
• sea salt
• pepper

Bake potatoes, then peel. Boil turnips in pure water for 45 minutes.

Put turnips & potatoes in blender. Add cream, thyme, sea salt, and pepper. Blend until pureed.

Reheat in 200 degree oven for 20 minutes.