|
Cornucopia
Vegetable
Soup
Serves 20
First step (broth)
12 cups water Tbs.
oregano
1 tsp. sweet basil
3 onions
2 Tbs. soya sauce
tsp. marajam
5 cloves of garlic
2/3 cup simulated
chicken base
Second step
1/2 cup Quinoa 1/4
cup Sucanat
1/2 cup lentils
Third step
6 carrots 1 cup
cabbage
1/2 turnip 5
stocks celery
Fourth step
1/2 head
cauliflower. 1 lb. green beans
1 lb. fresh or
frozen peas 1/2 lb. mushroom
1 green pepper
Last step
1/2 Good Tasting
Yeast. 1 can tomato paste
Finely process onions and garlic.
Add all ingredients of first step to cold water and bring to boil for ten
minutes before adding second step. Taste broth, then add second list of
ingredients and allow to simmer while preparing third group of vegetables.
After 15 minutes, add third group of vegetables. We process our vegetables
very fine but you might like larger, bite-sized pieces. After 5 minutes of
simmering, add fourth set of ingredients and allow to simmer for another 20
minutes. Turn off heat and mix in tomato paste. Let stand for one hour, then
mix Good Tasting Yeast or miso.
This is a great introduction to
making vegetable soups. We encourage you to be inventive. Try new spices and
different vegetables, inventing your own unique blend of flavors. Vegetable
soup can keep up to two weeks in the refrigerator, making a quick convenient
meal for a busy lifestyle.
__________________________________________________________
The
Tasty Tomato Base Soup
4 cups fresh
tomato juice
1 bay leaf
2 garlic cloves
1/2 tsp. dill seed
1/4 tsp. basil
1/4 tsp. oregano
4 Tbs. fresh
parsley
pinch black pepper
pinch sea salt
2 Tbs. onion
Finely chop onion and garlic. Add
all seasonings to tomato juice and let stand in refrigerator 1 hour. Heat
mixture and remove juice before boiling. Strain and serve. The less tomatoes
are cooked the better because increased cooking makes them acidic and hard
on the stomach.
This is also a base in which you
can add raw vegetables of your choice. Pour one inch of water into the pot
and add finely diced vegetables. Simmer for 5 minutes at the most and add
our Tasty Tomato Base Soup and warm. This is a healthy delicious meal that
makes 4-6 servings.
__________________________________________________________
Instant
Cup Ahh... Soup
Serves 6
4 cups water
1/2 cup mushrooms
3 Tbs. simulated
chicken base
1/2 cucumber
2 cups Romaine
lettuce
1 tomato
1/2 cup firm tofu
1/2 tsp. onion
powder
1/2 tsp. garlic
powder
Slice thinly cucumber, mushroom
and Romaine. Romaine can be substituted by any green leafy vegetables such
as cabbage. Never cook spinach because the iron becomes indigestible and the
oxalic acid crystallizes in to oxalic acid a compound that is harmful to the
kidneys. Cube tomato and tofu. Add all ingredients to water and allow to
simmer for 5 minutes and serve. In ten minutes you can have a mug of
nutritious full bodied soup that is far better for you than "Cup a
Chemicals" found in your supermarket.
__________________________________________________________
Heart
Beet Soup
Serving 4
6 medium beets
1 tomato
1/2 tsp. oregano
1 Tsp. cumin
2 cloves garlic
1/2 tsp. black
pepper
1 onion
pinch sea salt
1 stalk celery
1/2 tsp. sweet
basil
1 Tbs.
Worchestershire sauce
Juice beets and tomatoes. Process
garlic, onion and celery till fine. Add all ingredients to juice and simmer
for 8 minutes. Frothing will occur during the first 4 minutes. Whisk froth
into soup. This is wonderful delicate flavors you will ever taste in a soup.
You can spice this soup up by adding an extra tablespoon of Worcestershire
sauce and a pinch of chili pepper. Mushrooms would also be an excellent
addition.
|
