soups

Butternut Squash Soup

Ingredients

  • 1 tbsp oil

  • 1 large butternut squash, cut in half and seeded

  • 1 large onion, peeled and quartered

  • 3 whole carrots, peeled

Directions

  • Preheat oven to 375 degrees. 

  • Place vegetables on a foil covered cookie sheet, drizzle with oil, salt and pepper.

  •  Bake for 45 minutes or more until veggies are soft.  (If onion and carrots get done before squash, they can be removed)

  • When squash is done, cool all veggies until able to handle.  Remove squash from skin.

  • In a high speed blender, add the following. Blend until smooth, simmer for 30 minutes.

    • Veggies

    • 2-3 cups veggie broth

    • ½ c. almond milk

    • ½ T. cinnamon

    • 1/8 tsp. ground sage

    • 1/8 tsp. nutmeg

    • Sea salt and pepper

    Cashew Cream Topping (Sour Cream substitute)

  • 1 c. raw cashews, soaked in water for 3-4 hours, drain well

  • 1/3-3/4 c. water

    • Blend into high speed blender, until smooth and creamy.

    • Swirl on top of bowls of Butternut Squash Soup

Lentil Soup

INGREDIENTS

  • 2 cups lentils, pre-soaked and drained

  • 5 cups water

  • 1 medium onion, chopped

  • 1 carrot, diced

  • 2 stalks celery, sliced

  • 1 clove garlic

  • 1 tsp salt

  • ¼ tsp black pepper

  • ½ tsp oregano

  • 1 pound tomatoes, diced

  • 2 tbsp cider vinegar

  • 1 tsp turmeric

DIRECTIONS

Place all ingredients in crockpot. Mix together well. Cover and cook on low 8-10 hours.

Before serving, season to taste. Serve with chips or place over rice/noodles

TIPS

Green lentils stay a bit crunchy but very good!

Minestrone Soup

INGREDIENTS

  • 4 cups vegetable broth

  • 1 x 28 oz can diced tomatoes (3.5 cups)

  • 4 stalks celery

  • 4 chopped carrots

  • 1½ cups green beans

  • 4 cloves garlic

  • 1½ tbsp fresh basil

  • 2 tsp oregano

  • 2 cups pasta

DIRECTIONS

In food processor, chop carrots, onion, and celery. Place all ingredients except pasta in a crockpot and cook on high first hour then turn to low for 3-4 hours.

Add pasta last 20 minutes.

Zucchini Soup

INGREDIENTS

  • 2 cups celery, diced

  • 2 lbs. zucchini, diced

  • 2 cans tomato, diced

  • 2 green peppers, diced

  • 1 cup onions, diced

  • 2 tsp salt

  • 1 tsp oregano

  • 1 tsp bruschetta blend

    • bruschetta mix: 1 tsp each: garlic powder, sea salt, oregano, parsley, basil, onion powder

  • 1 tsp dried basil

  • ¼ tsp garlic powder

  • 4-6 cups veggie broth

DIRECTIONS

Add all ingredients to crockpot and cook 4-6 hours on low.

Potato Onion Soup

INGREDIENTS

  • 2 large onions

  • 4 large potatoes

  • 3 carrots

  • 2 celery stalks

  • 2 cloves garlic

  • salt and pepper to taste

  • 4-6 cups vegetable broth

  • parsley for garnish

  • nut milk optional

DIRECTIONS

Dice veggies, add all ingredients to crockpot. Cook on high 4 hours or low 6 hours.

Puree soup with a blender once cooked and add small amount of milk if desired. Puree in several batches until completed.

Serve with a salad, organic chips, and fruit.

Taco Soup

INGREDIENTS

  • ½ cup water

  • ¼ onion diced

  • ½ bell pepper

  • 1 tomato

  • 1 jalapeno, diced (optional)

  • 2 cups pinto beans

  • 2 cups black beans

  • 1 x 15 oz can corn

  • 2 cups water or vegetable broth (use less if you want it thicker)

  • 1 x 8 oz can tomato sauce

  • 1 tsp cilantro

  • 1 tsp salt

  • 1 tsp each: chili powder, turmeric, paprika

  • 2 tbsp nutritional yeast

DIRECTIONS

Sauté onions and peppers until softened.

Place remainder of ingredients in crockpot on low for 3-4 hours.

Serve over rice or potato with guacamole and a salad!