| Soups |
 | |  | |  | |  | |  | |  | |  |
Gazpacho
(presented by Robin Migalla, July 2005 meeting)
1 46 oz can tomato juice
1 cucumber
½ green pepper
1 small onion, finely chopped
2 stalks celery, finely chopped
3 diced tomatoes (or 1 28 oz can)
2 avocados, diced
1 Tbsp beef gelatin
3 Tbsp extra virgin olive oil
2 Tbsp lemon or lime juice
1 Tbsp dried oregano
Celtic Sea Salt to taste
Cayenne pepper to taste
Use a food processor to finely chop the cucumber, green pepper, onion, and celery. Combine all ingredients
together except for the gelatin, olive oil, vinegar, and spices. Sprinkle the gelatin over the top of the mixture and
wait until it gets completely saturated (about 5 minutes). Stir well then add the olive oil, vinegar, and spices. Chill
well (overnight is best).
Sweet Potato Pumpkin Soup
(Presented by Robin Migalla, October 2005 meeting)
1 Tbs. Olive oil
1 cup chopped red onion
1 tsp. Ground ginger
½ tsp. Curry powder
¼ tsp. Ground Cumin
¼ tsp. Ground Nutmeg
2 garlic cloves, chopped
2 cups peeled, cubed sweet potatoes
2 cups chicken broth (homemade with chicken feet)
1 ½ cups water
2 small organic pie pumpkins
1 cup raw cream
milk to thin
Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 3 minutes. Add the ginger,
curry, cumin, nutmeg, and garlic and cook for 1 minute. Stir in the sweet potato, chicken broth, water, and
pumpkin and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until the sweet potato is soft,
stirring occasionally. Stir in the cream until heated through (don’t boil).
Cabbage Soup
Chicken broth
Olive oil
Ground pork bratwurst
Coursely chopped onions
Finely chopped carrots
Chopped celery
Crushed garlic
Shredded cabbage
Celtic sea salt
Black pepper
Brown the ground bratwurst in the soup pot over medium-high heat. Remove and set aside. Add olive oil to pot
and scrape the pan drippings. Add onion, celery, carrots, and garlic. Saute for 5 minutes. Add cabbage and
saute another 3 minutes. Add bratwurst back in, add stock, and salt and pepper to taste.
Cucumber Soup
4 cucumbers - peeled
2 c. sour cream
Juice from one lemon
1 tbsp. rice wine vinegar
1/4 cup mint
Combine all ingredients in a blender and blend on high until smooth and creamy. If it's too thick, milk can be used
to thin it down by adding a little at a time until the desired consistency is reached. Serve chilled.
Butternut Squash Soup
(Presented by Robin Migalla, November 2009 meeting)
Chicken Stock
Butternut squash
Raw cream
Chopped Onions
Chopped Celery
Butter
Celtic sea salt
Pepper
Cut squash in half and remove seeds, turn face-down on a cookie sheet and bake at 375° until soft (about an
hour). Cool. In your soup pot, sauté onions and celery in butter until soft. Add stock. Scrap the squash out of
the skins and add it to the pot. Using a stick blender, blend until completely smooth (a VitaMix will work, too). Add
cream, salt and pepper to taste.
(presented by Robin Migalla, July 2005 meeting)
1 46 oz can tomato juice
1 cucumber
½ green pepper
1 small onion, finely chopped
2 stalks celery, finely chopped
3 diced tomatoes (or 1 28 oz can)
2 avocados, diced
1 Tbsp beef gelatin
3 Tbsp extra virgin olive oil
2 Tbsp lemon or lime juice
1 Tbsp dried oregano
Celtic Sea Salt to taste
Cayenne pepper to taste
Use a food processor to finely chop the cucumber, green pepper, onion, and celery. Combine all ingredients
together except for the gelatin, olive oil, vinegar, and spices. Sprinkle the gelatin over the top of the mixture and
wait until it gets completely saturated (about 5 minutes). Stir well then add the olive oil, vinegar, and spices. Chill
well (overnight is best).
Sweet Potato Pumpkin Soup
(Presented by Robin Migalla, October 2005 meeting)
1 Tbs. Olive oil
1 cup chopped red onion
1 tsp. Ground ginger
½ tsp. Curry powder
¼ tsp. Ground Cumin
¼ tsp. Ground Nutmeg
2 garlic cloves, chopped
2 cups peeled, cubed sweet potatoes
2 cups chicken broth (homemade with chicken feet)
1 ½ cups water
2 small organic pie pumpkins
1 cup raw cream
milk to thin
Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté for 3 minutes. Add the ginger,
curry, cumin, nutmeg, and garlic and cook for 1 minute. Stir in the sweet potato, chicken broth, water, and
pumpkin and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes or until the sweet potato is soft,
stirring occasionally. Stir in the cream until heated through (don’t boil).
Cabbage Soup
Chicken broth
Olive oil
Ground pork bratwurst
Coursely chopped onions
Finely chopped carrots
Chopped celery
Crushed garlic
Shredded cabbage
Celtic sea salt
Black pepper
Brown the ground bratwurst in the soup pot over medium-high heat. Remove and set aside. Add olive oil to pot
and scrape the pan drippings. Add onion, celery, carrots, and garlic. Saute for 5 minutes. Add cabbage and
saute another 3 minutes. Add bratwurst back in, add stock, and salt and pepper to taste.
Cucumber Soup
4 cucumbers - peeled
2 c. sour cream
Juice from one lemon
1 tbsp. rice wine vinegar
1/4 cup mint
Combine all ingredients in a blender and blend on high until smooth and creamy. If it's too thick, milk can be used
to thin it down by adding a little at a time until the desired consistency is reached. Serve chilled.
Butternut Squash Soup
(Presented by Robin Migalla, November 2009 meeting)
Chicken Stock
Butternut squash
Raw cream
Chopped Onions
Chopped Celery
Butter
Celtic sea salt
Pepper
Cut squash in half and remove seeds, turn face-down on a cookie sheet and bake at 375° until soft (about an
hour). Cool. In your soup pot, sauté onions and celery in butter until soft. Add stock. Scrap the squash out of
the skins and add it to the pot. Using a stick blender, blend until completely smooth (a VitaMix will work, too). Add
cream, salt and pepper to taste.