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Soups On.......  This thread currently has 525 views. Print Print Thread
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Joy
Wednesday, May 15, 2013, 10:14pm Report to Moderator Report to Moderator

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Sam Dan
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I have been really in the groove lately to eat soups mainly for dinner with either a veggie or a salad.  

I started asking around where I could get pureed vegetable soup.  No cream added.  You would think in this day and age there would be plenty of places.  

I had lunch with a friend recently and I brought beet soup which I never had.  Beets are dark in color and "rooty" tasting.  

Well it turns out that the soup was a beautiful raspberry color and had a sweetness to it I didn't expect at all.  My friend loved it also.  Since I got it at a health restaurant I'm not sure how they actually made it but I will find out.  I just got a call from them that they will be making it this Thursday and Friday and I will put in my order ASAP tomorrow.

I went to about three other places and they didn't have pureed anything.  So my thought was I can make this.  I wonder how difficult it will be.  Mentally I envisioned alot more work than it turned out to be.

I got four organic zucchini (sp) and microwaved them (yea, I used that machine) with a little bit of oilve oil, salt and pepper.  When they were ready I put them in the blender along with some organic carrot juice, some greek plain yogurt and a few spices.  

It was delicious and I had it with cooked turnip pieces with spices and a bit of butter.

So, now I know that I can make more soup.  Somehow, for me, this is very empowering.

Joy
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Andrea AWsec
Wednesday, May 15, 2013, 10:32pm Report to Moderator Report to Moderator

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MIFHI

"Do not try to satisfy your vanity by teaching a great many things. Awaken people's curiosity. It is enough to open minds; do not overload them." Anatole France

"Healthy people have the least overt symptoms from eating avoid foods." Dr. D'Adamo
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Spring
Thursday, May 16, 2013, 12:45am Report to Moderator Report to Moderator

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Ee Dan
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Soups are wonderful! They have warmed many a heart and stomach for centuries!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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cajun
Thursday, May 16, 2013, 12:58am Report to Moderator Report to Moderator

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My ultimate favorite go-to meal! I love soup all year round!
Joy, that zucchini soup sounds really good. Mind if I steal it and tweak a bit? I love raw carrots but not crazy for carrot juice. I like the idea of yogurt and may add some great northerns.


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Joy
Thursday, May 16, 2013, 1:30am Report to Moderator Report to Moderator

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Sam Dan
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Cajun,

Be my guest and make the soup your own version.

The carrot juice I use, Odwalla, is an organic carrot juice made from 100% pure pressed carrots.
That's it.  Period - meaning nothing else is added.

I was never a fan of carrot juice myself until someone recommended it.  It is not too sweet so it makes a nice blend for veggies like zucchini, et al.

Joy  
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Victoria
Thursday, May 16, 2013, 5:26am Report to Moderator Report to Moderator

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Sun Beh Nim
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I love soups that have been blended until smooth.  The flavors are really brought out and all herbs/spices are evenly mixed throughout so the taste is deep and harmonious.  Also, a blended soup will keep longer and still taste fresh, whereas chunks of cooked vegetables lose their appeal after a short time.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
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Brighid45
Thursday, May 16, 2013, 1:08pm Report to Moderator Report to Moderator

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Kyosha Nim
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Blended soups are delicious. Yours sounds really good Joy!

I often make Gordon Ramsay's blended broccoli soup. It's really easy--just blanched broccoli, a pinch of sea salt, and some of the cooking water from the blanching process. Absolutely delicious and very nourishing and filling. You can have it as is or swirl in a bit of pesto, or add some chopped walnuts and a bit of pecorino . . . lots of possibilities.


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Spring
Thursday, May 16, 2013, 2:40pm Report to Moderator Report to Moderator

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Ee Dan
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I had forgotten about broccoli soup! Thanks for the reminder!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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Peppermint Twist
Friday, May 17, 2013, 6:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Brighid45
Blended soups are delicious. Yours sounds really good Joy!

I often make Gordon Ramsay's blended broccoli soup. It's really easy--just blanched broccoli, a pinch of sea salt, and some of the cooking water from the blanching process. Absolutely delicious and very nourishing and filling. You can have it as is or swirl in a bit of pesto, or add some chopped walnuts and a bit of pecorino . . . lots of possibilities.

That sounds SO wonderful in so many ways:  quality, simple ingredients, simple to make, highly nourishing and delish!  For me, pesto aficionado that I am, the pesto would put it over the top, bliss-wise!  If basil weren't so expensive and/or if I could grow it without killing it every time (I am currently in the process of killing my latest two basil plant victims.  I'm a serial basil killer!  Don't ask and don't tell.), I would put basil on or in EVERYTHING.  It rules.


"If you are on one of Dr. D's diets and it isn't joyful, you aren't doing it right." - moi

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Drea
Saturday, May 18, 2013, 1:27am Report to Moderator Report to Moderator

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Blanched broccoli soup...yummo! I'm looking for a good carrot ginger soup recipe that doesn't contain "cr*p"...but has a nice "kick" (I've checked the recipe database)...I wish I could find jerusalem artichokes in the stores here! There's a great soup in the CRFYT using them. It's too early in the year for them, I think, and there just isnt' much demand for them in these parts...gotta start that garden!


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Victoria
Saturday, May 18, 2013, 3:36pm Report to Moderator Report to Moderator

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Sun Beh Nim
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Quoted from Drea
Blanched broccoli soup...yummo! I'm looking for a good carrot ginger soup recipe that doesn't contain "cr*p"...but has a nice "kick" (I've checked the recipe database)...I wish I could find jerusalem artichokes in the stores here! There's a great soup in the CRFYT using them. It's too early in the year for them, I think, and there just isnt' much demand for them in these parts...gotta start that garden!


I don't have a recipe for carrot soup, but I have a ginger idea to share.  Ginger is my "go to" warming spice and I don't always want to use the powdered.  And peeling and mincing fresh ginger is a lot of time I don't always have to spare.  If the ginger is very young, minced ginger is delightful, but sometimes there is only the ones with a lot of woody strings.

So I coarsely chop a big handful of fresh ginger (sometimes I'll add some fresh tumeric) and put in a small saucepan with 3 C water.  It simmers, covered, until the liquid is reduced to about 1 C.  Then the strong ginger brew is strained into a glass jar and kept in the fridge to be added in small amounts to food as needed.  The 'cooked' ginger pieces are discarded.  I tried making another tea with it, but it's pretty dead after cooking that long.



Normal day, let me be aware of the treasure you are.
Let me not pass you by in quest
of some rare and perfect tomorrow.
~Mary Jean Irion
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Drea
Sunday, May 19, 2013, 6:21pm Report to Moderator Report to Moderator

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Quoted from Victoria


I don't have a recipe for carrot soup, but I have a ginger idea to share.  Ginger is my "go to" warming spice and I don't always want to use the powdered.  And peeling and mincing fresh ginger is a lot of time I don't always have to spare.  If the ginger is very young, minced ginger is delightful, but sometimes there is only the ones with a lot of woody strings.

So I coarsely chop a big handful of fresh ginger (sometimes I'll add some fresh tumeric) and put in a small saucepan with 3 C water.  It simmers, covered, until the liquid is reduced to about 1 C.  Then the strong ginger brew is strained into a glass jar and kept in the fridge to be added in small amounts to food as needed.  The 'cooked' ginger pieces are discarded.  I tried making another tea with it, but it's pretty dead after cooking that long.


I sometimes use my omega masticating juicer to juice ginger to keep in the fridge (though I haven't done that in a while). I love ginger, too, and use it when I brew water kefir.



Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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san j
Sunday, May 19, 2013, 9:44pm Report to Moderator Report to Moderator

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You can also buy ginger juice - I once did that at Whole Foods. It comes in a small bottle; Whole Foods was displaying it, if I recall, next to the lemon juice and lime juice.


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Drea
Sunday, May 19, 2013, 11:19pm Report to Moderator Report to Moderator

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Quoted from san j
You can also buy ginger juice - I once did that at Whole Foods. It comes in a small bottle; Whole Foods was displaying it, if I recall, next to the lemon juice and lime juice.


Yes, and it contains stuff that I don't want in addition to the ginger juice. Probably to keep it shelf-stable.


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san j
Monday, May 20, 2013, 2:29am Report to Moderator Report to Moderator

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Quoted from Drea


Yes, and it contains stuff that I don't want in addition to the ginger juice. Probably to keep it shelf-stable.


It's an organic product from The Ginger People, containing two things:
Organic ginger juice and citric acid.
(Citric acid was identified in the 8th century as a natural component of citrus juice.)
So, Drea, maybe you are not permitted lemons or limes on your SWAMI?
That's one I hadn't heard before.  
Oh - just noticed you "stuck your tongue out" - so it's perhaps not an Avoid for you, but you just don't like citrus taste? Actually, that taste doesn't come across.  

Product's page at The Ginger People.
Take a look around the site. There are some neat things done with ginger by this company, IMO.

http://gingerpeople.com/pantry-essentials/ginger-juice.html


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san j  -  Monday, May 20, 2013, 2:41am
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ABJoe
Monday, May 20, 2013, 3:19am Report to Moderator Report to Moderator

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Quoted from san j
(Citric acid was identified in the 8th century as a natural component of citrus juice.)

Our wonderful food industry has found ways to make citric acid from corn - and I can often tell when I ingest something that has miniscule corn based ingredients...

I don't mean to imply that this specific product has corn derived citric acid...


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Drea
Monday, May 20, 2013, 3:40am Report to Moderator Report to Moderator

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Just because something is "organic", it doesn't mean it's good for me.

I've used that very product and while lemons and limes are beneficial on my SWAMI, this particular product doesn't agree with my body or my wallet. So, for me, juiced whole ginger root is the only option...

and now, back to our regularly scheduled "Soup" thread!


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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san j
Monday, May 20, 2013, 3:45am Report to Moderator Report to Moderator

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Quoted from ABJoe

Our wonderful food industry has found ways to make citric acid from corn - and I can often tell when I ingest something that has miniscule corn based ingredients...

I don't mean to imply that this specific product has corn derived citric acid...

How far from "soup's on" we need to digress about this, I doubt, ABJoe.
But:
I have profound doubts that The (organic) Ginger People source their citric acid for organic Ginger Juice in corn rather than in the usual, classic and traditional citrus juice, or seek out suppliers that do so.

(Even though you don't mean to imply it.   )
It's a premium product crafted with pride by a company making only ginger products - it's not Kellogg's or Proctor&Gamble...

I'm certain, too, that the amount of citric acid they felt they had to use in order to preserve the juice of their beloved ginger was the barest minimum.
But I understand that some here feel the need to avoid citrus juices and their derivatives.


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Joy
Monday, May 20, 2013, 4:19am Report to Moderator Report to Moderator

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Sam Dan
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Well, I bought more zucchini and this time I also got leek which I will saute and put into the mix.

I kind of like that "oniony" flavor with zucchini.  At least I hope I do.

That's what the fun of making soups is all about.  

Joy
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cajun
Monday, May 20, 2013, 5:22am Report to Moderator Report to Moderator

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Ee Dan
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Joy,
Oh, yes! Enjoy those leeks! One of my fave veggies...especially in soups!
Leeks are one my of my staples, like romaine or red onions, never without them!!!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
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Drea
Thursday, May 23, 2013, 1:42pm Report to Moderator Report to Moderator

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What's your favorite vegetable stock recipe?


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Joy
Thursday, May 23, 2013, 6:29pm Report to Moderator Report to Moderator

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Sam Dan
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Drea,

So far I haven't used any vegetable stock in my soups.  I tend to just puree them and add a little organic carrot juice and some spices.

I'm sure there will be replies from others.  I've looked at a few boxed ones in Whole Foods but they had alot of salt in them so I didn't get any.   I'm sure most folks here make their soup stocks anyway.


Joy
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