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Posted by: Joy, Wednesday, May 15, 2013, 10:14pm
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
Posted by: Andrea AWsec, Wednesday, May 15, 2013, 10:32pm; Reply: 1
;D
Posted by: Spring, Thursday, May 16, 2013, 12:45am; Reply: 2
Soups are wonderful! They have warmed many a heart and stomach for centuries!
Posted by: cajun, Thursday, May 16, 2013, 12:58am; Reply: 3
My ultimate favorite go-to meal! ;) I love soup all year round! 8)
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. :)
Posted by: Joy, Thursday, May 16, 2013, 1:30am; Reply: 4
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  
Posted by: Victoria, Thursday, May 16, 2013, 5:26am; Reply: 5
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.
Posted by: Brighid45, Thursday, May 16, 2013, 1:08pm; Reply: 6
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.
Posted by: Spring, Thursday, May 16, 2013, 2:40pm; Reply: 7
I had forgotten about broccoli soup! Thanks for the reminder!
Posted by: Peppermint Twist, Friday, May 17, 2013, 6:53pm; Reply: 8
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.
Posted by: Drea, Saturday, May 18, 2013, 1:27am; Reply: 9
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!
Posted by: Victoria, Saturday, May 18, 2013, 3:36pm; Reply: 10
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.
Posted by: Drea, Sunday, May 19, 2013, 6:21pm; Reply: 11
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.

Posted by: san j, Sunday, May 19, 2013, 9:44pm; Reply: 12
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.
Posted by: Drea, Sunday, May 19, 2013, 11:19pm; Reply: 13
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. :P
Posted by: san j, Monday, May 20, 2013, 2:29am; Reply: 14
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. :P


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
Posted by: ABJoe, Monday, May 20, 2013, 3:19am; Reply: 15
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...
Posted by: Drea, Monday, May 20, 2013, 3:40am; Reply: 16
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! ;D
Posted by: san j, Monday, May 20, 2013, 3:45am; Reply: 17
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.
Posted by: Joy, Monday, May 20, 2013, 4:19am; Reply: 18
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
Posted by: cajun, Monday, May 20, 2013, 5:22am; Reply: 19
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!!! ;)
Posted by: Drea, Thursday, May 23, 2013, 1:42pm; Reply: 20
What's your favorite vegetable stock recipe?
Posted by: Joy, Thursday, May 23, 2013, 6:29pm; Reply: 21
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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