Curried Cauliflower and Potato Soup

1 large onion, chopped
2 Tbsp minced garlic
2 large potatoes, cubed
2 carrots, chopped
1/2 head cauliflower, chopped
 6 cups water
1 tsp curry powder (or more as needed)
1/4 cup tahini
1/2 cup nutritional yeast

Sauteé onion in a dry pot until brown.
Add 1/2 cup water and remove the browned onions from the bottom of the pot. 
Add garlic, potatoes, carrots, cauliflower, and water.
Bring to a boil then simmer for 30 minutes until all vegetables are soft.
Pureé with immersion blender or remove from blender, pureé in batches and return to the pot.
Add curry powder, tahini and nutritional yeast stir.
Serve hot.
There is no salt in this recipe so some may want to add salt. We like to have it with pepper.

Squash Apple Soup with Maple Syrup

Ingredients:
4 cups cooked squash (pictured is Grey Ghost from our local farmers' market)
2 cups chopped apple
6 cups water
1 cup maple syrup
2 Tbsp ground cinnamon
2 tsp salt

To Make:
Add squash, apple and water to a slow cooker and cook on low for 6 hours
Add maple syrup, cinnamon and salt.
Puree with immersion blender.
Serve warm with salt and pepper on the side.

Tomato Eggplant Soup

Ingredients:
8" eggplant, chopped
3 med onions, chopped
1 roasted red pepper
28 oz diced tomatoes
1/4 cup lemon juice

5 cups water
1/4 cup tahini
Optional
2 Tbsp minced garlic
2 tsp salt
1 Tbsp oregano

To Make:
Add first 6 ingredients and any optional ingredients to slow cooker.
Cook on high for 5 hours or low for 8 hours.

It can be served chunky or puree with immersion blender and blend in tahini to make it thick and creamy.

Note:
This is appropriate for Dr Fuhrman's "Eat to Live" plan.
If you want to omit the tahini for Dr McDougall's plan add one boiled potato to 1 cup of water and puree in a blender and add it to the soup to make it creamy.



There is no salt in this soup so I serve it with salt and pepper on the table in case anyone wants to add salt.

Had enough snow Sweet potato soup!

If you have had enough snow please raise your hand!

All this cold and snowy weather has been great soup weather.

We have been making lots of this soup and it is fast and easy to make.

Ingredients:

1 large sweet potato, baked and peeled

1 vegetable bouillon cube

1 tsp ground cinnamon

4 cups water

To make:

Add all ingredients to a pot on the stove or a small crock pot and heat through.

Puree with an immersion blender.

Serve in mugs or bowls.

We have been making this and storing it in large mason jars for later use or to transport it to friends and family. It is very popular.

Cream of Mushroom Soup for two

Ingredients:

1/2 pound Portobello mushrooms, chopped

3 Tbsp olive oil

3 Tbsp whole wheat flour

1 tsp Greek seasoning

2 c unflavoured soy milk

2 cups vegetable broth (we made it with boullion cubes and boiling water)

Sauté mushrooms in oil on low heat.

Add flour and thyme.

Sauté 3 minutes.

Add soy milk and vegetable broth.

Bring to a low boil, stirring constantly.

Add salt and pepper to taste. (we did not add any)

We like Portobello mushrooms for their rich flavour. These I bought for $3.99/pound. ($2.00 for 1/2 pound)

Soy beverage was on sale with a coupon but is usually $3.49/1.89L so 2 cups cost $.92

One boullion cube is $.25

So a nice rich mushroom soup for 2 cost us $3.17 plus the cost of oil, flour and spice that is in our pantry.

Squash Apple Soup

It is great to use local food. The farmer's market is still open on Wednesdays and Saturdays. Squash and apples are easy to get in the winter.

Ingredients:

3 pounds of apples (approximately 8)

5 cups chopped small squash (hubbard, acorn, butternut or whatever you have)

2 cups vegetable broth

1 Tbsp ground cinnamon

4 cups vanilla soy beverage

To Make:

Cut the apples in half and remove the cores.

Cut into 1 inch chunks.

Add two cups of vegetable broth to a large pot.

Add the cut apples and cook until soft. Approximately 30 minutes.

Cut the squash in half and remove the seeds.

Place in the oven on a pan and pour in 1 cup of water.

Bake at 350 degrees F until the squash are soft when poked with a for. Approximately one hour.

Remove and drain the water.

When cool enough to handle, scoop out the cooked squash with a spoon and add to the cooked apples.

Add 4 cups of soy beverage.

With immersion blender purée until all the chunks  and apple peels are liquid.

Heat through and serve hot. 

If you are not going to serve it right away make it up without the soy beverage and refrigerate or freeze. When you are ready to serve it, heat it up and add the soy when you are ready to serve it.

If you prefer not to use soy, you can use apple juice for a thinner soup.