Whirled Soup

Smoky Lentil-Quinoa-Coconut Soup Recipe

noreply@blogger.com (Cynthia) — Mon, 12 Dec 2011 02:55:00 +0000

This smoky, fullsome soup really tastes gourmet (or is that gourmand?) when Coconut Milk is added at serving time. I separate out the soup to be eaten for this meal, and any left-over soup I pour into glass mason jars and put in the fridge for another meal. Just stir in water when the soup is too thick, and thin to the consistency you like. The seasonings will stay vibrant throughout.

Ingredients:

450 g or 2 cup dried Brown Lentils
2 tablespoons Coconut Oil
1 to 2 Onions, chopped
6 cloves Garlic, chopped or minced
4 Celery Ribs, chopped
4 Carrots, sliced in coins
6 cups vegetable broth (or bouillon)
1/2 cup Quinoa
2 teaspoons Paprika
1/2 teaspoon Cumin
Celtic Sea Salt and Pepper, to taste
1 T. Bragg's GF Soy Flavoring OR GF Tamari(optional)
dash Liquid Smoke
14 oz. can Coconut Milk

Instructions:

1. Pick through Lentils, rinse, and cover with water to soak overnight (or 6 hours)

2. Throw out soak water and add fresh water to cover lentils in a large stock pot. Cook Lentils by themselves until tender.

3. Melt and heat Coconut Oil in large wok or fry pan over medium-high heat. Add Onion and saute until translucent. Add Garlic, Celery and Carrots, and saute for a few more minutes.

4. Add Broth, Lentils, Quinoa, and Seasonings. Stir, cover, and turn heat to medium-low.

5. Stir again after about 20 minutes, and check seasonings. Cook for about 10-20 minutes more, until soup begins to thicken some (add more water), and lentils and quinoa are tender.

6. Stir in Liquid Smoke. Remove about half the soup and blend until smooth. Add that half. Gently fold in the Coconut Milk and serve.

Brain-Boosting Kale and Pinto Bean Soup Recipe (Vegan, Gluten-free)

noreply@blogger.com (Cynthia) — Sat, 16 Jul 2011 01:15:00 +0000

This hearty recipe is an adaptation from one of the "Total Brain Chemical Boosting Recipes" in Eric R. Braverman, MD's book, "Younger (Thinner) You Diet: How Understanding Your Brain Chemistry Can Help You Lose Weight, Reverse Aging, and Fight Disease". The veggies, herbs and spices in this particular recipe contribute to a balanced mix of important brain chemicals: Dopamine,Acetylcholine, GABA and Serotonin. Braverman explains how a deficit in any of these brain chemicals can affect your health in several ways, and a good balance can help you to be slim, youthful, sharp, and serene, among other desirable features.

At this time of the year you can find most of the fresh veggies and herbs either in your garden or at a Farmer's Market! If you can't locate garlic scapes, just go ahead and substitute a stalk of chopped celery.

Put into a high-speed Blender and whirl up:
*2 cans organic Pinto Beans (reserve half liquid)

In a large wok or pan, for 5 minutes on Medium-High heat, saute the following in 1/4 C. Virgin Coconut Oil:
*1 small Onion, chopped
*2 small Carrots, diced
*4 Garlic Scapes (heads and stems), chopped

Stir in the following and simmer all for 30 minutes:
*4 C.shredded Kale
*1 large Sweet Potato, diced
*pureed Beans and reserved liquid
*Water to make 6 Cups Liquid total

Add the following, simmering on low heat for about 1 hour:
*2 C. chopped Swiss Chard
*1 large Tomato, diced
*2 cloves Garlic, minced
*2 tsp. fresh minced Rosemary
*1 T. fresh minced Parsley
*1 tsp. fresh Thyme leaves
*Freshly ground Black Pepper, to taste

Serve with whole grain bread or crustitos, or gluten-free bread

Recipe for Canadian Yellow Pea Soup

noreply@blogger.com (Cynthia) — Thu, 17 Mar 2011 00:14:00 +0000

This is a soup recipe that my mother, bless her, used to cook up in the winter. And it feels like winter here although we are pretty close to Spring... we cook with Extra Virgin Coconut Oil in our family but you can use your fat of choice.

INGREDIENTS:
* 2 1/4 C. Yellow Split Peas
* 1 tsp. Baking Soda
* 2 T. Extra Virgin Coconut Oil
* 2 Leaks, washed well and sliced up
* 2 Carrots, scraped and sliced up
* 1 Turnip, sliced
* 1 clove Garlic, mashed
* 1 C. Water
* 2 T. thick tomato Puree
* 2 Bay Leaves
* 3 Cloves
* 1/4 tsp. Nutmeg
* 1/4 tsp. Marjoram
* 1/4 tsp. Tarragon
* Celtic Sea Salt, to taste
* Pinch White Pepper, fresh ground preferable

HOW TO PREPARE THE PEAS:
*Place the peas in a large bowl and sprinkle with Baking Soda (the Baking Soda will make the peas very creamy).
*Soak the peas overnight or from 8-10 hours-- no longer or flavour will be lost
*Rinse well under cold water
*Cover peas with water in pot and simmer for about 1 hour

HOW TO PREPARE THE VEGETABLES:
*In another large saucepan, saute the leeks, celery, carrot, turnip, and garlic for about 3 minutes.
*Add water, tomato puree, and seasonings.
*Cook until all vegetables are tender
*Combine vegetable mixture with split peas.
*Add more water if needed.
*Cook about 10 more minutes
*Adjust seasonings

This soup serves about eight and is delicious with corn bread.

Coconut Cream of Broccoli Soup

noreply@blogger.com (Cynthia) — Thu, 03 Mar 2011 17:52:00 +0000

Anyone who subscribes to my soup newsletter-- or who reads this column occasionally-- will know that I am a HUGE FAN of organic coconut milk in soups. Today's soup is a re-run of your classic Cream of broccoli combination substituting coconut milk for dairy. You could also use rice milk (to keep it vegan) if you desire. This soup was previously published in 2008 and has been the Most Popular Recipe on this site!

2 lbs. of fresh organic Broccoli
1 medium organic Onion, chopped
1 Bay Leaf
14 oz. organic Coconut Milk
Celtic Sea Salt to taste
Ground Nutmeg to taste
Filtered Water to cover

Cover Broccoli, Onion and Bay Leaf with Filtered Water in a large pot and bring to a boil. Turn down to simmer until broccoli is tender. Remove Bay Leaf.

Carefully pour hot soup into the cannister of a Vita-Mix or other blender or food processor. Add Coconut Milk, Salt, and Ground Nutmeg.

Position the two-part lid securely. Begin with knobs set on Variable Speed and the lowest setting and progress up to the highest Variable speed. Flip into high for a few seconds until the soup is smooth and creamy.
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Recipe for Raw Cream of Cauliflower Soup

noreply@blogger.com (Cynthia) — Tue, 01 Feb 2011 23:41:00 +0000

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Another refreshing, yummy raw soup from our son Conrad– this one I warmed in individual bowls in the dehydrator at 105 degrees. Maintains the enzymes but gives that true soup experience.

Add the following to the carafe of the blender and whirl up until smooth:

1 fresh Cauliflower
1/2 bunch of Celery (5 large stalks)
1/2 C. Hazelnuts soaked overnight
1 Lemon (peeled and seeded)
1/4 Shallot
1 Tsp. Kelp powder
1 T. Nutritional Yeast
Dash of Cumin and Tumeric and Cayenne (optional)
1 Avocado (peel and pit removed)

Lentil-Rosemary-Potato Soup Recipe (Gluten-Free, Dairy-Free)

noreply@blogger.com (Cynthia) — Sat, 22 Jan 2011 00:26:00 +0000

You don't mind the winter when you can come in to this hearty, delicious soup. It's full of root vegetables which are warming and strengthening, and it's full of flavour (rosemary, garlic, onion). Your kitchen will also smell divine!

Ingredients:

500g/12oz/2 cups of Lentils, soaked and rinsed

9 or 10 cups of Water

1 medium white Onion, chopped

4 or more cloves of Garlic, peeled and finely chopped

large sprig of fresh Rosemary, finely chopped or two teaspoons of dried

4 medium Potatoes diced quite small

Celtic Sea Salt to taste

2 T. Beet powder (optional)

Place the soaked lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the onion, garlic, rosemary and potatoes. You may also add 2 T. beet powder (beet dehydrated and powdered) if you have such a thing. Cook for a further 20 minutes until everything is ready and add the salt.

Parsnip-Cabbage Soup Recipe

noreply@blogger.com (Cynthia) — Mon, 22 Nov 2010 04:22:00 +0000

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!

The Great Pumpkin Soup

noreply@blogger.com (Cynthia) — Wed, 03 Nov 2010 23:02:00 +0000

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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 tasting 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!

______________________ 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***

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

noreply@blogger.com (Cynthia) — Fri, 03 Sep 2010 22:50:00 +0000

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***

Easy Corn-Leek Vegan Soup Recipe

noreply@blogger.com (Cynthia) — Wed, 01 Sep 2010 22:41:00 +0000

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***

Creamy Black Bean Soup Recipe

noreply@blogger.com (Cynthia) — Sun, 22 Aug 2010 23:40:00 +0000

This 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***

Kale and Rice Chowder Recipe

noreply@blogger.com (Cynthia) — Fri, 20 Aug 2010 22:46:00 +0000

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.

Fresh Green Pea and Romaine Soup

noreply@blogger.com (Cynthia) — Mon, 24 May 2010 18:45:00 +0000

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***

Call Brenda at 1-800-848-2649 ext. 2305 and give her ***code 06-002685***

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Two Yummy & Healthy Soup Recipes for Type 2 Diabetes

noreply@blogger.com (Cynthia) — Wed, 05 May 2010 16:54:00 +0000

(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.
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Creamy Vegan Asparagus Soup

noreply@blogger.com (Cynthia) — Wed, 14 Apr 2010 22:40:00 +0000

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
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Potato - Apple Soup Recipe from the Martha Stewart Show

noreply@blogger.com (Cynthia) — Wed, 24 Feb 2010 03:14:00 +0000

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.
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Creamy Carrot-Ginger Soup Recipe by Rene Oswald

noreply@blogger.com (Cynthia) — Thu, 18 Feb 2010 05:36:00 +0000

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.

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Five Minutes A Day Bread Recipe Book

noreply@blogger.com (Cynthia) — Fri, 08 Jan 2010 07:23:00 +0000

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.
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Ukrainian/Russian Christmas Eve Live Borscht Recipe

noreply@blogger.com (Cynthia) — Wed, 06 Jan 2010 23:26:00 +0000

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!)

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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***

Quick Living (Raw) Energy Soup

noreply@blogger.com (Cynthia) — Tue, 29 Dec 2009 00:02:00 +0000

Here is a wonderful reviving, rejuvenating energy soup. This looks really nourishing. If you are interested in learning more about energy soup and more about its originator, Ann Wigmore, then go here-->http://bit.ly/xNOwH

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***

Yuri's Quick Raw Creamy Avocado Soup

noreply@blogger.com (Cynthia) — Sun, 27 Dec 2009 23:31:00 +0000

Here is raw chef Yuri Yalkaim telling how to make a quick creamy avocado-based soup in less than 10 minutes -- serves 2-- recipe is written right under the video below.

Yuri's Quick Avocado Soup

1 Avocado, cubed
1 C. soaked walnuts (soaked for about an hour)
1 red pepper, chopped
1 bunch Cilantro
Water to make 2 servings
Whirl up in VitaMix.

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***

Raw Savory Butternut Squash Soup

noreply@blogger.com (Cynthia) — Sat, 26 Dec 2009 23:09:00 +0000

Here are the lovely Giannis making a raw Butternut Soup in their VitaMix... looks pretty tasty (with Cayenne, Cumin and Cinnamon). The written recipe follows the Youtube movie or you can go to their site and get it there. Kevin and Annemarie Gianni have an extensive, impressive collection of video interviews with raw food community leaders, how-to-make raw recipes, and other diy topics. In their store they only carry products that they themselves use and consider "top of the line". I love their mix of humour, energy and walking-the-walk... Enjoy the soup!

2 Cups Butternut Squash
2 Cups Sprouts (broccoli, pea shoots, clover, sunflower, or any combination)
1-2 Cups Water
1/4 cup almonds, soaked overnight and blanched
1/2 Cup chopped yellow onion
3/4 tsp ground Ginger
1/2 tsp cinnamon
1/2 TBSP cumin
1/2 tsp coriander
1/4 tsp dry mustard
1 clove garlic

Blend adding water in slowly to get to your desired thickness. Garnish and serve

If you like it more on the sweeter side you can always add 1 cup of fresh orange juice in place of the water.

*this recipe is from Living in the Raw by Rose Lee Calabro

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***

Raw Creamy Avocado Soup

noreply@blogger.com (Cynthia) — Thu, 24 Dec 2009 22:27:00 +0000

Here is Raw goddess Ani Phyo making her delicious creamy avocado soup. She runs the recipe at the conclusion of the video-- sent me scurrying to see if we had any unpasteurized miso in the fridge.Delicious!

Merry Christmas Soup!

noreply@blogger.com (Cynthia) — Wed, 23 Dec 2009 22:13:00 +0000

There are actually quite a few youtube videos doing this particular a capella medley, but this one combined the fun with some very good talent... Merry Christmas!

Herbal Broccoli-Potato Soup

noreply@blogger.com (Cynthia) — Tue, 22 Dec 2009 19:34:00 +0000

This looks pretty darn mouth-watering good... she uses a hand-held (immersion) blender to mix everything together after cooking it. I like the way she shows how she organizes her shopping and menus-- great for anyone who is transitioning to vegan eating. She got the recipe from the book Veganomicon (see under the video).