Page 58 - Spring2012

THREE PURÉED SOUPS
BUTTERNUT TOMATO SOUP
6 tablespoons butter
2 large onions, coarsely chopped
2 celery sticks, coarsely chopped
Two 28-ounce cans of diced or chopped tomatoes, or an equivalent amount of fresh or frozen tomatoes
1 medium-sized butternut squash, peeled, deseeded and diced
1 1/4 cup stock or water
4 ounces raw cream or whole milk
1/2 cup grated Parmesan cheese
2 fresh or frozen orange peppers, chopped
Salt to taste

Melt the butter in a large saucepan over medium heat. Cook the onions and celery for 5 minutes, stirring occasionally,
until starting to soften. Stir in the tomatoes, squash and stock and bring to a boil. Turn down the heat and simmer for
30-35 minutes, until the squash is tender. Allow the soup to cool and use an emersion blender to purée until smooth.
Gently reheat, stirring in the cream and grated cheese until just simmering. Remove from heat and season to taste.

RED PEPPER SOUP
2-3 tablespoons stable cooking fat (coconut, ghee, chicken schmaltz)
2 red bell peppers, diced
1 small onion, diced
1 clove garlic, minced
1 large potato, diced
1 celery spear, chopped
1 carrot, diced
1 inch fresh ginger, peeled/minced
2 cups chicken stock, plus water if desired
1/2 bunch fresh cilantro, stems removed and chopped fine
1/2 teaspoon each of fennel seed and cumin
1/4 teaspoon each of turmeric and cayenne
juice of 1/2 fresh lime
salt/pepper to taste
plain yogurt for topping

Heat fat in a large pot. Add onions and sauté until soft. Stir in fennel, turmeric, cumin and cayenne. Add all the vegetables
(including ginger) and sauté for 3-5 minutes to start the vegetables cooking. Add the chicken stock, cover and let sim-
mer until vegetables are soft. Remove from heat, add lime juice, and purée with an emersion blender (or in blender in
small batches). If necessary, add water in spoonfuls to thin. Add salt and pepper to taste. Top with a dollop of yogurt and
sprinkle with chopped cilantro. Recipe created by Dianne Koehler, nutritionist and WAPF chapter leader.

QUICK (NO TIME TO SWEAT) CREAMY BROCCOLI SOUP
6 cups chicken stock
1 onion, chopped
6 stalks broccoli
1 teaspoon salt
1 teaspoon pepper
1 teaspoon Herbamare (seasoned sea salt)
1 cup shredded Parmesan cheese
1 cup shredded cheddar cheese or another favorite
1 whole sweet potato

Simmer all ingredients except cheese until the vegetables are soft (around 30 minutes, until potato is fork tender). Use
an emersion blender to purée and then stir in the cheese (or use blended cashews for a different taste or for dairy-free).

58 Wise Traditions SPRING 2012 SPRING 2012 Wise Traditions

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