SOUPING IS THE NEW JUICING

Creamy blender soups are now the rage.  Soups can be modified in so many ways and remain healthy for every diet.

BASIC CREAMY VEGETABLE BLENDER SOUP

  1. Saute 1 chopped small onion and 2 minced garlic gloves in 1 tablespoon oil in saucepan until tender.
  2. Add ½ cup raw cashews and 2 cups chicken or vegetable broth; simmer for 15 minutes.
  3. Add Veggies (See below) and enough broth to cover. Simmer until tender.
  4. Blend with Add-Ins (See below) until super smooth, about 5 minutes. Reheat and season to taste with salt and pepper.  If too thick, add more broth.  Serve with optional toppings.

Makes 4-6 servings.

Veggies:  4 cups of roasted red peppers, 1 Yukon Gold potato and 1 carrot (each pealed and chopped)

Add-Ins:  ¼ cup pomegranate juice

 

Veggies:  1 bunch asparagus, trimmed and chopped

Add-Ins:¼ peeled, pitted avocado, juice of ½ lemon, 2-3 teaspoons chopped fresh dill or parsley

 

Veggies:  1 head cauliflower, broken into florets, 1 Yukon Gold potato, peeled and chopped; 1 celery stalk chopped

Add-Ins:  Juice of ½ lime and 1 tablespoon white miso

STAY TUNED FOR HEALTHY MEALS TO GO

COMING SOON FROM CLASSIC COOKING ACADEMY