Sunday, November 21, 2010

Parsnip-Cabbage Soup Recipe

I recently lost part of a porcelain crown in the front of my mouth so this new Parsnip-Cabbage Soup recipe is part of a 'liquid' diet meant to create less stress on my exposed root and to help me get rid of a cold I have. I actually feel quite good today so I am assuming it's working not to eat lots of wheat-infused stuff (bread, cookies, etc.)and other solids.

This soup is quite substantial and lovely... filling and tasty.

I would like to suggest that anyone who has done a lot of cooking in the past can freely and intuitively spice up or spice down. For novice cooks, the recipe is quite satisfying, but you might want to add more of your favourite condiments if you find it too bland. I, personally, love the flavour of parsnips. I have a bunch of them because they were in "the expiry" cart at Edible Island, our favourite health and organic produce shop. I also love fresh green cabbage (and raw sauerkraut, but that's for another day). Some of the recipes I looked at called for the inclusion of an apple. I believe that apple and root vegetables might just create unnecessary indigestion. But some people have cast iron stomaches, so you be the judge. I'm sure the resulting flavour is a delight.

INGREDIENTS:

  • 10 medium size organic Parsnips (scrubbed with ends removed, cut in half)
  • 3 cloves of organic Garlic, peeled
  • l head of fresh organic green Cabbage, chopped up fine
  • vegan Vegetable Broth or Veggie Boullion cube(s) or seasoning to your taste (I used (all) organic dried Parsley, Cumin, Turmeric, and Garlic powder-- pretty much what I could find in my spice drawer that appealed-- this is what I mean by intuitive.)
  • Celtic Sea Salt to taste
  • Organic Black Pepper, fresh ground on to the soup or into the blender  
  • Raw Apple Cider Vinegar
  • 1 C. Almond Milk (fresh-made if possible-- 10-20 soaked almonds in a cup of filtered water, blended)
METHOD:
    • Cover Parsnip and Garlic in water, add bouillion/spices (not salt and pepper) and cook until they are tender.  I start on high, bring to boil, reduce heat to low and put a lid on until they are cooked.
    • Remove Parsnip and Garlic from the stock water in the pot and place in a large bowl or plate. When cool, whirl up in your Vitamix or high speed blender with Almond Milk until creamy smooth.  
    • After removing the Parsnip and Garlic from the pan, replace with all the chopped Cabbage.  Stir around.  Add a little extra water to stock water if necessary.  Boil briefly.  Turn down heat to low and put on lid.  Cook for about ten minutes.
    • Add in contents of the blender (Parsnip, Garlic, Almond Milk) Grind on some rounds of Pepper, Salt to taste, a splash of Apple Cider Vinegar, and voila! you have a delicious and hearty soup!


    Wednesday, November 3, 2010

    The Great Pumpkin Soup



    Pumpkin soup has become a real winner at potluck parties. There is something so wholesome, creamy, hearty and comforting about it. And perhaps you have a huge pumpkin leftover from hallowe'en, or just from your harvest? Well, here are links to 4 recipes that will satisfy your palate and soothe your soul on those cool nights when you return home from work, or just when you feel like you need a little mothering:

    (1)Cheesy Pumpkin Soup mmm... this sounds delightful, sort of like a fondue soup.

    (2)Argentinian Harvest Pumpkin Soup in a Shell This is one of the most popular soup recipes on Whirled Soup. It is vegetarian and totally delicious! The addition of dried apricots is just precious!

    (3)Easy Pumpkin Soup Not too many ingredients in this easy put-together soup either... and the benefits of eating pumpkin seeds is explained (so don't throw those out if you are into longevity and health).

    (4)Sail Along Harvest Pumpkin Soup (or Squash) This is a soup recipe dedicated to my prairie roots... it is tastey and filling. Remember that most yellow squash is pretty much interchangeable for pumpkin in recipes.

    And because I know that there are many out there looking for the ultimate RAW VEGAN pumpkin soup recipe, here it is as a BONUS:
    (5)Favourite Raw Pumpkin Soup Besides being apple-y savoury and delightful tasting, this yummy living soup is full of digestion-enhancing enzymes and Vitamins A and C to fight any bugs that are circulating. I'm going to try this with a fine-grain squash. And this soup isn't served 'cold' (because that might put some people off) but "heated" in the Vitamix. Enjoy your Great Pumpkin Soup!

    soup image courtesy of bluegum

    Friday, September 3, 2010

    Love Soup-- 2 Minute Video Recipe...Yum!

    The video below demonstrates, in just 2 minutes, one of the yummiest comfort foods you will find anywhere on a cool Fall evening... it's the basic food.  Take anything you have in the garden (in this case: squash, turnips, other root vegetables), bake some in the oven, simmer some on the stove, combine, blend up and eat!  Watch how it's done... can you almost smell the rich aroma of Grandma's kitchen?

    Anna Thomas has written a pile of cookbooks, probably the most familiar one being The New Vegetarian Epicure  The new re-issue of Love Soup will be a big hit with young folks away from home in their very first little apartment (or sharing a kitchen with roomies).  I think it's a fun book, encouraging friends to gather round the soup pot, or maybe the fondue pot (remember those?) on a nippy autumn evening.  Everybody likes soup, right?

    ______________________
    This blog is called "Whirled" soup partly as a pun reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American) ***06-002685*** To get FREE standard SHIPPING($25US/$35CN) USE ***code 06-002685*** Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Wednesday, September 1, 2010

    Easy Corn-Leek Vegan Soup Recipe

    Today's recipe is cashing in on the harvest of corn that occurs this time of year.  And leeks, onions and garlic I suppose.  Leeks, though, are not an easy crop to grow.  I recall my inlaws digging up their leek bulbs at the end of the season to bring in to store... much too fussy for the likes of moi.  Happily, someone out there has a great system for growing leeks and they do turn up in our produce sections, don't they?

    This is what I would call a "fresh soup"-- not raw vegan, because it is boiled, but fresh-tasting because the heck is not boiled out of the fresh kernels that are added after the first go-round simmer of the leeks, garlic and onion.  Instead of milk I am using Coconut Milk with olive oil added.  I think it provides a much richer and delicious flavour, but if you want milk, go back to milk.

    Ingredients:
    'Milk Mix'- blend up 6 C. organic Coconut Milk with 6 T. organic extra virgin Olive Oil

    • 1 medium, thinly-sliced Leek
    • 1 medium Onion, finely chopped
    • 4-5 finely-chopped Garlic cloves
    • 3 C. fresh Corn kernels (or 750ml corn niblets, canned or frozen)
    • Salt and Pepper to taste
    *Combine the Milk Mix with the Leek, Onion and Garlic and bring to a boil. Turn the heat down to simmer and cook for two minutes.
    *Add in Corn Kernels and simmer for another ten minutes.  



    This delicious soup is quite thick, so if you wanted to make it more chowder like you could just whirl up some of the soup (maybe a cup) and re-add it to the other soup as a thickener.

    *soup image courtesy of Irum Shahid
    ______________________
    This blog is called "Whirled" soup partly as a pun reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American) ***06-002685*** To get FREE standard SHIPPING($25US/$35CN) USE ***code 06-002685*** Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Sunday, August 22, 2010

    Creamy Black Bean Soup Recipe

    Black Bean BentoThis black bean soup recipe is adapted from the excellent book The RAVE Diet & Lifestyle:The Natural Foods Diet with Meals that Heal by Mike Anderson.  Anderson is a medical researcher and went to work on this book to find the optimum healing and health-promoting recipes.  There are a number of testimonials from people using the recipes that indicate that he certainly has hit on something positive.  One noticeable aspect of his recipes are the lack of 'visible' fats and oils.  Fascinating to me (someone who loves fatty foods) is the fact that flavour is not lost because of the lack of fats... and you will find that in the following recipe:

    INGREDIENTS (feeds 4-6 people)

    • 3 crushed Garlic cloves
    • 6-7 C. of filtered Water
    • 2 1/2 C (1#) dried organic Black Beans
    • 1 C filtered Water
    • 1 T. Vegetable Broth
    • organic wholewheat or corn tortillas and torn lettuce as garnish
    METHOD:  
    • Cover beans with water and soak overnight in a crockpot (not turned on).
    • Add garlic to the beans in the morning and cook until tender, about 2 hours.
    • Blend the beans in the cooking water until smooth and creamy.  Pour blended soup back into the crockpot and add in the Vegetable Broth.  Warm through.  Garnish and enjoy!
    If the simplicity and healthfulness of this recipe appealed to you, you might also be interested in the  new social network Our Food Matters.

    *Flickr image courtesy of Pelagija at
    http://www.flickr.com/photos/pelagija/741595858/in/photostream/
    ______________________
    This blog is called "Whirled" soup partly as a pun reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American) ***06-002685*** To get FREE standard SHIPPING($25US/$35CN) USE ***code 06-002685*** Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

    Friday, August 20, 2010

    Kale and Rice Chowder Recipe

    Today's whirled soup recipe is a delectable vegan chowder (or veggie stew) adapted from the book by Mike Anderson, "The RAVE Diet & Lifestyle" a simple enough transitional diet from the less-than-healthy Standard American Diet (SAD) to recipes for delicious foods that actually heal dis-ease.  Mike is also the author of Healing Cancer From the Inside Out (book and film) and the award-winning film Eating.  We heartily subscribe to his recipes and will be adapting them here from time to time for your eating health and pleasure!

    Ingredients to serve 6:
    2 C. diced stewed organic Tomatoes
    2 C. organic Vegetable Broth
    2 C. chopped Kale
    1 C. cooked Brown Rice or organic Quinoa
    2 C. cooked low-sodium organic Garbanzo Beans
    1 C. chopped organic Onion
    1C. chopped organic Red Pepper
    1 1/2 C. filtered Water
    1/2 C. chopped organic Leeks
    1/3 C. sliced raw organic Almonds
    1 T. Paprika
    2 tsp. Vegetable Broth for sautéing
    2 Bay leaves

    Warm the broth over medium-high heat.  Add the onion, pepper, leeks and almonds and sauté for a couple of minutes.  Add the almonds, paprika, bay leaves, water, tomatoes and broth.  Bring the soup to boil and add the other ingredients: kale, rice and garbanzo beans.  Reduce the heat  and simmer for 10 minutes or until completely warmed through.
    You might be interested in the Social Network that encourages members to be good stewards of the  food that we eat: Our Food Matters

    Monday, May 24, 2010

    Fresh Green Pea and Romaine Soup

    It's Spring here and it's a great time to sample some of the fresh garden vegetables that are popping first from the soil.  This recipe for a refreshing Spring soup comes from our Church's Vegan Cooking School collection.

    In VitaMix carafe (or other blender) add the following:
    4 C. shelled Green Peas (thaw if frozen)
    2 Romaine Lettuce Hearts, chopped
    2 T. Rice Miso
    1 tsp. Basil
    4 C. Water or Vegetable Stock
    If using a Vitamix, slowly bring up the speed to the highest speed and whirl 3-4 minutes until warmed.  Serve with a dollop of thick cashew cream.


    **image is courtesy of photographer Nathalie Dulex, Switzerland, showing her images at StockXching.
    _____________________

    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
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    Wednesday, May 5, 2010

    Two Yummy & Healthy Soup Recipes for Type 2 Diabetes

    (NaturalNews) Type 2 diabetes is often a result of obesity, lack of exercise and a lifetime of poor nutrition. Lifestyle and diet must change for diabetics if they are to prolong their lives and manage the disease. This may seem a scary prospect for those who have never tasted too many fresh vegetables or whole foods in their lives. However, help is at hand. Beans and fenugreek are among the best food choices for diabetics. Re-train the palate and try these easy recipes for a tasty and filling meal.

    Tuscan White Bean Soup

    This is a quick, easy recipe for a hearty, filling soup. Eat with a chunk of crusty health or rye bread.

    An online search will reveal which companies do not use BPA in their canned products.

    Ingredients:

    1 onion, chopped
    2 cloves of garlic, crushed
    1 large stalk of celery, chopped
    1 cup of white mushrooms, washed and roughly chopped
    1 can (400g) organic cannellini (white) or borlotti beans (a variety of kidney beans)
    1 can (400g) chopped plum tomatoes
    olive oil
    tomato paste
    large handful of fresh basil
    pinch of dried oregano
    1/2 liter (2 cups) of water

    Method:

    Use a heavy based saucepan to cook the chopped onion, celery and mushrooms.

    Add the can of tomatoes and add a teaspoon or two of thick tomato paste.

    Add the garlic, stir in the beans and add the water and seasoning to taste. Simmer for around half an hour.

    Add basil leaves and oregano and simmer for another 30 minutes.

    Serve with a little pure olive oil and a little grated Parmesan cheese or chunk of goat`s cheese, along with some fresh, crusty health bread.

    Red Lentil and Fenugreek Soup

    Ingredients:

    1 tablespoon good quality olive oil
    1 onion, chopped
    1 tablespoon fresh, minced ginger root
    2 cloves garlic, crushed
    1 cup dry, red lentils
    1 cup butternut or pumpkin, cubed
    1/2 cup chopped coriander
    2 cups water
    1/2 cup coconut milk
    2 tablespoons tomato paste
    1/2 teaspoon fenugreek seeds
    1 teaspoon mixed curry spice
    cayenne pepper to taste
    dash of nutmeg

    Method:

    Heat the oil in a heavy based saucepan and fry onion, ginger, garlic and fenugreek.

    Mix lentils, butternut and coriander. Add water, coconut, tomato paste and remaining ingredients.

    Simmer for 30 minutes on a very low heat until lentils and butternut are soft.
    Serve hot with warm, crusty rye bread.

    Sources:

    http://www.naturalnews.com/025128.html
    http://www.askahealer.com/diabetic-...
    http://allrecipes.com/Recipe/Three-...


    About the author

    Fleur Hupston enjoys natural foods and products and enjoys sharing her findings with others. She is a feature writer for Suite101 and other blogs.
    ______________________

    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
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    Wednesday, April 14, 2010

    Creamy Vegan Asparagus Soup

    Spring and the most delectable fresh asparagus is appearing in organic produce bins all over!  Depending on where you live, you might have these neat little tender twigs growing in your own garden.  Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer.  Enjoy!

    Ingredients 


        2 lbs green asparagus
        1 large onion
        3 tablespoons Extra Virgin Coconut Oil
        6 cups vegetable broth
        4 cloves minced garlic
        2 teaspoons organic garlic powder
        2 teaspoons organic onion powder
        Celtic Sea salt to taste (mmmm... those minerals!)
        grind a little fresh cracked pepper to taste
        juice from half of a ripe fresh juicy lemon
        croutons for garnishing (optional)


    Directions:


    Cut asparagus into 1/2 inch chunks and dice onion.


    In large (4 quart) heavy pot, add oil and saute both asparagus and onion for five minutes on medium heat.  Add minced garlic and saute for another 3 minutes.


    Add the vegetable broth and simmer until asparagus is tender (15-20 minutes). (I use cubes)  Cool a little.


    Whirl soup in batches in Vita-mix until smooth and return to pot.


    Add salt, pepper, garlic powder, onion powder, and lemon juice.  Re-warm gently and serve.


    *the image of the fresh asparagus is courtesy of GiniMiniGi at StockXching
    ______________________

    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
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    Tuesday, February 23, 2010

    Potato - Apple Soup Recipe from the Martha Stewart Show


    Jodi Berg, Pres. of Vitamix, 2010
    The following is the recipe for Jodi Berg’s favorite soup mentioned on the Martha  Stewart Show, February 22, 2010.   (Jodi is the President of the Vitamix Corporation and was in the audience during this special-- all audience members received vouchers for Vita-Mix machines!).

    POTATO-APPLE SOUP

    2 medium size tomatoes, about 1 1/3 cups

    1/2 raw zucchini, about 1 cup

    1/2 medium raw yellow squash, about 1 cup

    1/2 cooked sweet potato, about 1 cup

    1/2 large carrot

    1/2 apple

    1/2 cups hot water

    2 vegetarian bouillon cubes

    Instructions:

    1. Place all ingredients into the Vitamix container in the order listed and secure lid.
    2. Select Variable 1.
    3. Turn machine on and quickly increase speed to Variable 10, then to High.
    4. Blend for 2-3 minutes or until desired consistency is reached.
    ______________________________________________________________

    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
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    Wednesday, February 17, 2010

    Creamy Carrot-Ginger Soup Recipe by Rene Oswald

    I love the flavorful, beautifully-colorful look of this soup by Renee... you will find the recipe transcribed beneath the video. I prefer Celtic Sea Salt to Himalayan, so that is the only adjustment I've made here.Isn't it neat that Renee has made the whole soup in so little time? Wow. Now, that's the kind of "cooking" I like (kind of blows away all that whining that raw food recipes "take so much preparation time" doesn't it?) Enjoy!

    Whirled CARROT-GINGER SOUP BY Rene Oswald
    Divide the following veggies into two portions- put one portion in the canister of the VitaMixand put one portion aside for now:

    • 8 carrots (4 + 4)
    • 1 red pepper (1/2 + 1/2)
    • 1 cucumber (1/2 + 1/2)
    • 2 celery stalks (1 + 1)
    • 1" peeled ginger (add in with first batch of veggies)
    Blend up the above half of the veggies.  Pour into a nutmilk hemp or jelly or muslin-type bag and squeeze out all the juice into a large bowl.  Discard the pulp for compost, or use as a flavorful base for dehydrated crackers or burgers. Take the juice and pour it into the VitaMix again, along with the remaining veggies and adding the following:
    • 1/4 C. Pinenuts
    • 1/4 C. Sesame Seeds
    • 2 T. Lime Juice
    • 1 tsp. Celtic Sea Salt
    • 1 T. Curry Powder
    • 1/4 tsp. nutmeg
    • 1/16 tsp. cayenne
    Mix all together in the VitaMix, from low to high, until it is smooth.
    Eat as is, or garnish with shredded zucchini, sunflower sprouts, shredded daicon... your choice.

    __________________

    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
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    Thursday, January 7, 2010

    Five Minutes A Day Bread Recipe Book

    Want to make some great whole grain (or gluten-free) bread to go with your great soup?
    My FB friend Jill McKeever of "Simple Daily Recipes" recommends this recipe book by Jeff Hertzberg and Zoe Francois.  Click here or on the book to go to the interview.
    _____________________

    This blog is called "Whirled" soup partly as a pun  reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***
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    Wednesday, January 6, 2010

    Ukrainian/Russian Christmas Eve Live Borscht Recipe

    Beet borscht is a traditional cold vegetarian soup common in Russian, Ukrainian, and Jewish cooking. This one is in honour of the Julian Calendar's Christmas Eve Celebration tonight and is provided by "Heather" to the Renegade Health folks Kevin and Annemarie. It is warming but it is raw-- watch and find out how that comes to be!З Різдвом Христовим! (Z Rizdvom Hrystovym!)

    ______________________
    This blog is called "Whirled" soup partly as a pun reference to many of the recipes being "World" soup recipes, but mostly because MOST of the recipes are whirled up in the magnificent VitaMix 10-Appliances-in-1 in my kitchen.... Click here to learn more about the TOTAL NUTRITION CENTER (Canadian/International) and the Vita-Mix Super 5200 (American)
    ***06-002685***
    To get FREE standard SHIPPING($25US/$35CN)
    USE ***code 06-002685***
    Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***