Soups

Creamy Cauliflower Soup

Creamy CauliflowerRecipe from Whole Food Goodness

 

 Florets from1 head cauliflower

   (cut in large florets)

4 cups water

1 cup carrots cubed

1 cup chopped celery

1 medium potato cubed

1/2 – 1 cup cashews or sunflower seeds

2 Tbsp ground Spike no-salt seasoning or other

1 cup frozen peas

1 bunch scallions thinly sliced

1/4 tsp ground pepper

3 Tbsp nutritional yeast (optional)

Juice from 1 lemon

Sea salt

 

Cook the cauliflower, carrots, celery, and potato in the 4 cups of water over medium-high heat until tender. Ladle just the cooked cauliflower and a cup of the broth into a blender. Add cashews or seeds and Spike. Blend until smooth. Set aside. Add frozen peas and scallions to soup pot. Cook 2-3 minutes until scallions are soft. Add blended cauliflower mixture, lemon, pepper, nutritional yeast if using and salt to taste. Serve hot. Serves 6–8.

 

E-mail review:

“I made this recipe and a salad…oh my gosh that soup is to die for!!!!  It’s more like a cream sauce over veggies type thing…it was so SO good…thank you so much for sharing!”    G.P. St. George

Lucious Lentil Soup

A delicious and hearty stew that will warm you up on a cold winter night. This recipe is from Whole Food Goodness.

 

1 onion choppedLucious Lentil Soup

4 cloves garlic minced

1 red bell pepper chopped

1 medium yam cubed

2 carrots sliced

2 cups brown lentils

1 can diced no-salt tomatoes

2 tsp cumin powder

2 tsp onion powder

1/4 tsp cayenne pepper

3 cups chopped baby spinach

Juice of 1 small lemon

Sea Salt

 

Sauté chopped onion in a 1/4 cup of water, over high heat, until tender. Add garlic, red bell pepper, yams, lentils and 6 cups water. Bring to boil then turn heat down and simmer for 30 minutes. Add 3-4 more cups water, tomatoes, cumin, cayenne, and spinach and cook another 10 minutes. Add lemon juice and salt to taste.

Butternut and White Bean Stew

butternut soup 1

From Whole Food Goodness 

1 small butternut squash, (enough for 4 cups cooked)
1 large yellow onion, chopped
5 cups water
2 cloves garlic, minced
1 T fresh ginger root, minced
1 jalapeno pepper, seeded and minced
1 cup sliced celery
1 small bunch kale, chopped
1/2 cup finely chopped parsley
1 t dried thyme
1 T curry powder
2 t cumin
1/2 t allspice
1 t onion powder
2 cups cooked white beans
1/2 cup cashews
Sea salt
 
Bake whole squash at 350 degrees for about 1 1/2 hours or until soft. Cool, then peel and cut in cubes. Saute chopped onion in 1/4 cup of water over high heat until tender. Add 5 cups water and next five ingredients. Cook until kale is tender. Stir in parsley, spices, beans and squash. Cook 10 more minutes. Transfer two cups of soup to blender. Add cashews and blend until smooth. Pour into soup pot and heat through. Salt to taste.

White Bean Potato Soup

From Whole Food Goodness 

4 – 5 cups water

1 medium onion chopped

1 cup finely chopped button mushrooms

3 large cloves garlic minced

2 medium carrots sliced

1 medium potato cubed in bite size pieces

Florets from ½ head of cauliflower

1/2 cup sunflower seeds

3 cups cooked white beans

1 T Kirkland No-Salt Seasoning or other

1/4 cup finely chopped fresh parsley

Juice of 1 lemon or to taste

Sea salt to taste 

Sauté chopped onion, mushrooms, and garlic in a soup pot with 1/2 cup of water for 2 – 3 minutes. Add 4 cups water, carrots, potato, and whole cauliflower florets. Cook about 10 minutes until cauliflower is tender. Scoop out florets and add to blender jar. Add parsley and remaining beans to soup pot. Blend cauliflower, sunflower seeds, and no salt seasoning until smooth. Add a little water if needed to help blend. Pour back into soup pot. Cook five minutes. Add lemon juice and salt to taste. Serves 6–8.

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