Three Squash Soup

3 squashes (butternut, buttercup, acorn squash, etc.)


1 cup plain soy milk or vegetable stock

½ cup cinnamon applesauce

2 Tbs. apple cider vinegar

2 Tbs. extra virgin olive oil

½ tsp. cayenne (optional)

1-2 Tbs. maple syrup (optional, for added sweetness)

salt & pepper (to taste)



Directions:

Wash each squash and slice in half; remove most seeds. Note: a few seeds are okay - they will actually add some toasted nutty flavor when blended into the soup.

Turn oven to 375 degrees; fill large glass casserole dish 1 inch high with water and place each squash face down in water; roast for 45 minutes or until tender.

Pull squash from the oven and drain hot water; rinse squash in cold water and scoop flesh into a large bowl; when scooped you should have around 4 cups. Note: a few soft skins are okay if they are scooped as well.

Place squash and remaining ingredients in a food processor and blend until smooth.

Serve immediately so soup is warm but not hot. Garnish with a few leftover squash slices and cayenne if desired. You can also store in the fridge and reheat as necessary or heat to boiling on the stove for a hot squash soup. Makes about 5-6 cups

Broccoli Cheese Soup

Broccoli Cheese Soup


Recipe: Start with about ½ C of water and Washington’s Golden Seasoning & Broth in medium pot. Have fresh broccoli steaming in meantime. Add Rich’s Non-Dairy Creamer as main liquid to pot. I add about 2 TB of heavy whipping cream. About 3 TB of Butter. On high and add cornstarch and Cambrooke’s ShakenCheese – stir frequently and fast with a whisk until blended (cheese never completely blends, don’t worry about it). Once broccoli is almost steamed, removed from heat while it is still al dente. Put a minced slice of onion into a pan to sauté, chop up broccoli and add to onion and slightly sauté together – add to pot with creamer. Mix. I also add Butter Buds Sprinkles for more flavoring. This recipe is to taste – add more creamer, butter, etc depending on taste and needed calories for the day.

Slow Cooker Ratatouille

1 T. olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 C. mushrooms, thickly sliced
4 tomatoes, cubed
1 C. low-sodium tomato puree
1/4 C. dry red wine or wine vinegar
1 T. lemon juice
2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
4 T. fresh basil, minced
1/4 C. fresh parsley, chopped

Directions:

Turn crockpot/slow cooker on high for 2 minutes. Pour oil into crockpot/slow cooker, and add all ingredients except parsley and basil. Cover; cook on high 2 hours, then low 4-5 hours. When fully cooked, stir in fresh basil, sprinkle with parsley, and serve.

Vegetable Stew/Mock Steak Soup

40 grams diced carrots
10 grams diced onion
20 grams frozen green beans
160 grams canned diced tomatoes
dash of pepper
46 grams rough chopped fresh mushrooms
2 TB corn starch
2 TB butter/margarine
1 can Swanson Vegetable broth
Melt butter in saucepan. Stir in cornstarch until smooth. Cook and stir over medium heat 1 minute. Add can of broth all at once. Cook and stir until bubbly. Add carrots, onion, green beans and pepper. Bring to a boil. Reduce heat and simmer covered for 10 minutes.
Meanwhile, in a skillet in a small amount of olive oil, "brown" mushrooms. I just cooked them a little, not real soft. (I cooked mine in the oil/steak fat from the pan I browned the steak for my families soup.) Add mushrooms and tomatoes to soup mixture. Cover and simmer for 5-10 minutes. Mine seemed a little thick, so I added a small amount of water, maybe a 1/4 cup.
I ended up with 3 servings, 3/4 cup each. Total phe, about 100. Each serving was 33 phe.

Creamy Broccoli Soup by Marie D.

Healthy Creamy Broccoli Soup.. 100% Dairy free, but you will never know!You would never know there is no cream in this soup. Its 100% natural and very healthy and tasty. You can use all 100% organic veggies if you like. But it’s healthy and that is a step in the right direction.

You'll have to calculate the phe's.....

Ingredients:

1 large onion

1 clove garlic if you like garlic use more

2 stalks of celery

2 large carrots

1 bay leaf (optional, if you don't have this don't buy it)

1 large potato russet is best but use what you have on hand

1 Large Broccoli crown ( I have made this with 2 bags of frozen broccoli too and it works just as well, its not as thick with the fresh)

1 box chicken broth or vegetable broth if you prefer 100% vegan

Cut up the carrot, potato, celery and onion in to small pieces and sauté in a little olive oil in large soup pot or Dutch oven. Mince garlic and add to sautéed veggies as well as the bay leaf. Continue to cook down the veggies for about 10 minutes. Cut up the broccoli into small chunks, you can use as much of the stem as you want as long as it is tender, if you want to get more out of your stem you can peel the tough skin off. Continue to sauté all the veggies over low heat, add enough of the broth just to cover and put lid on pot. Steam veggies in broth for about 5 minutes and then add the broth slowly bringing back to a boil as you add. Simmer for about 5 more minutes, and then take the pot off the heat and let sit for a few minutes. Using a hand held blender, blend the soup until creamy. Be careful not to burn yourself as the soup is hot and will spatter. You can salt and pepper to taste. I also add a little celery salt.