Naturopathy Online

COOKING WITH NATURAL FOODS – Vegetarian Style

SOUPS

Cream of Broccoli
Hearty Lentil
Sweet Potato, Carrot and Cauliflower

Cream of Broccoli Soup (can make in 15 minutes) serves 6

I love this soup not only because it is so easy to prepare, but how else are you going to get people to eat such large amounts of a vegetable that is this protective against cancer.)

1 head fresh broccoli (can substitute asparagus, spinach or any green vegetable) Chop the stalks and most of the head of the broccoli. Set aside part of the head to be steamed separately. (You should get about 4 cups chopped and 1 cup thinly sliced broccoli florets.)

- 1 ½ tbsp. butter
- ½ cup minced onion
- 1 bouillon cube
- 1 clove garlic
- 1 1/2 cups water
- 2 cups soy, scalded (Get the thick type of soy milk [eg Vitasoy].)
- 2 tbsp. fresh dill (or ¼ teaspoon nutmeg)
- ½ tsp. salt and dash of black pepper or 1 ½ tsp. Spike
- 2 potatoes, chopped coarsely or 3 tablespoons white flour

Directions:

Steam the chopped broccoli and potato in the water with 1 bouillon cube and 1 clove garlic. Steam separately the cup of thinly sliced broccoli head florets.
In a glass blender, blend the cooked broccoli, the butter, minced onion, milk, 1-tablespoon dill, and spike. It will take 2 loads in the blender. You may need the flour to thicken the soup.
Put into serving dish, adjust seasonings, add the reserved cooked broccoli florets, garnish with scallions

Go back and look in your cookbooks for soup recipes. Soups are very nourishing and welcoming in the winter months. If your family is not used to eating soups, start them off with cup size bowls.

Hearty Lentil Soup – serves 4

The 2 secrets to a good bean soup is first to cook the beans long enough and second, not to serve the soup until the seasoning is just right.

Ingredients:

1 cup uncooked lentils	½ to 1 tsp. cumin
2 bouillon	Salt and pepper (or Spike) to taste
¼ cup tomato sauce	½ cup minced onions
Celery, thinly sliced (or skinned broccoli stems)	¼ cup fresh parsley, minced
1 large or 2 small thinly sliced carrots	3 garlic cloves
½ head of spinach or mustard greens, chopped fine enough that no one can pick them out of soup½ tsp. Mexican seasoning	3 cups water

Put everything in a pot, bring to a boil, set the buzzer for 1 hour, check, adjust seasonings and serve.

Sweet Potato, Carrot and Cauliflower Soup

Here is a soup that depends on the sweetness of the sweet potato for its success. Purchase the darkest sweet potatoes available.

- 2 large dark variety sweet potatoes or yam.
- 1 – 2 tbsp. butter
- 1 small cauliflower head
- 2 bouillon
- 2 large carrots
- 1 cup milk
- 3 cups water
- Spike

Directions:

- Boil the vegetables in the 3 cups water and bouillon until soft.
- Pulverize in blender with 1-cup milk and the butter.
- Taste and adjust seasoning. You may need to add a tablespoon of honey, especially if the sweet potatoes are one of the lighter varieties. Serves 4