2 medium butternut squash, peeled, seeded and cut into chunks
3 c organic apple juice
In large saucepan, over medium-high heat, cook carrots, onion and
garlic in oil until tender, about 5 minutes. Add ginger, curry, cinnamon
and nutmeg; cook for 1 minute. Add squash and apple juice. Heat to
a boil. Cover; reduce heat. Simmer for 15 minutes or until squash is
tender. In blender or food processor, puree soup, in batches, until
smooth. Return to saucepan; heat through. Serve hot or chilled.
Makes 8 (1 cup) servings.
Fresh Tomato Soup
1 large tomato
1 medium cucumber
1/2 red bell pepper
1 t Italian seasoning
1 t dill
1 t Bragg Liquid Aminos
1 t minced chives
1 t minced parsley
Place tomato in blender or Vita-Mix and blend at low speed until
creamy. Add remaining ingredients and mix well. Serve at room
temperature or cover and chill. Makes 1 to 2 servings.
Slow and Savory Veggie Soup
3 diced carrots
3 diced potatoes
2 stalks celery, chopped
1 diced onion
2 c chopped cabbage
2 c green beans
4 c diced tomatoes
1/2 c barley
2 T dried parsley
1 t dried basil
2 T Bragg Liquid Aminos
Place all ingredients in crock-pot. Add enough water or Homemade
Vegetable Broth to cover vegetables. Turn temperature to low and
cook until tender, 6-8 hours
Homemade Vegetable Broth
8 to 10 cups distilled water
2 onions
2 to 3 garlic cloves
3 carrots
3 to 4 celery stalks
2 potatoes with skin
1/2 c parsley
1 t thyme
1 t basil
1 T Bragg Liquid Aminos
Cut all vegetables into 1 inch pieces. Place in large soup pot and add
seasonings. Sauté in small amount of water until slightly tender.
Cover with distilled water and bring to a boil. Reduce heat and
simmer for one hour. Cool and strain broth, discarding vegetables.
Broth may be frozen or kept in the refrigerator for one week.
Raw Carrot Soup
2 cups hot Homemade Vegetable Broth
1/2 c chopped almonds
1 c fresh parsley
2 to 3 T Bragg Liquid Aminos
1 c shredded carrot
1/4 c finely chopped green onions
In Vita-Mix or blender, place first four ingredients. Mix well, then blend
in carrots to desired consistency. Pour into bowls and garnish with
green onions.
Barley Garden Soup
3/4 c barley
1/2 c carrots, grated
1 c yellow squash, grated
1/2 c celery, chopped
1/2 c scallions, chopped
1/2 c parsley, minced
2 c carrot juice
1 c distilled water
Soak barley overnight in distilled water. The next day, rinse in hot
water and drain well. Combine all ingredients and heat slightly. Serve
immediately.
Quick Potato Soup
2 to 3 potatoes, peeled and diced
1 onion, diced
Homemade Vegetable Broth
Soy or rice milk
Bragg Liquid Aminos
Parsley, minced
Place potatoes and onion in a saucepan with just enough broth to
cover them. Cook until tender. Add desired amount of soy milk to
make a creamy consistency. Season with Bragg's. Pour into serving
bowls and garnish with minced parsley.
Lentil Soup
1 1/2 T olive oil
1 large onion, chopped
1 carrot, peeled and diced
1 red pepper, diced
1 t cumin
1 c lentils
4 c Homemade Vegetable Brot
1 1/2 c diced tomatoes
1 c fresh corn (cut off the cob)
1 T Bragg Liquid Aminos
Sauté the onion, carrot, and red pepper in the olive oil until the onion
is tender. Stir in the cumin, blending for one minute. Add remaining
ingredients, cover and bring to a boil. Lower heat to simmer and cook
for about 30 minutes.
Fast Fruit Compote
2 bananas, sliced
6 dates, pitted and sliced
3 T unsweetened, grated coconut
3 T chopped almonds
Place bananas and dates into serving dish. Sprinkle with coconut and
almonds. Serve immediately
Fruit Porcupine
1 cantaloupe
1 honeydew
Red grapes, seedless
Green grapes, seedless
Skewers
Cut cantaloupe in half and place upside down on large serving tray.
Cut remaining cantaloupe and honeydew into 1inch cubes. Thread
fruit onto skewers, alternating colors, leaving room to insert into the
cantaloupe half. Insert filled skewers into cantaloupe starting at the
top and working down. This makes a beautiful centerpiece for a
dinner party.
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