Butternut squash soup is great! Creamy and Rich, most online recipies are great for this, but not the store bought pre-made it is horrible.
You can use vegetable stock instead of chicken, and be sure to add some extra spices to zip it up to your liking because this one come out bland if you don't. Adding a cream like, sour cream or whole milk helps too, but I don't know if you favor dairy products being a vegan.
Good luck! Sorry about your mouth!!What are some good soup recipes for someone who can not chew solids?
boil potatoes in chicken broth till very soft.
drain most of the broth off and reserve,
put potatoes back on heat.
add, butter, sour cream, milk, just enough to make creamy and seasonings, salt, pepper, garlic powder
mash potatoes with a masher so that all chunks are eliminated.
add a block of velveeta cheese and stir together til melted.
if too thick add a little broth back until its the consistency you can enjoy.
split pea soup
cream of anything works...for example cream of squash or zucchini whatever you like
Here are a few ';different'; options and all are vegetarian. Enjoy!
Herb Potato Soup
INGREDIENTS
2 medium potatoes, peeled and diced
2 cups water
1 large onion, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 1/2 cups milk
DIRECTIONS
Place potatoes and water in a large saucepan; cook over medium heat until tender. Meanwhile, in another saucepan, saute onion butter until tender. Stir in the flour, salt, thyme, rosemary, and pepper. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid; heat through.
Lebanese Red Lentil Soup
INGREDIENTS
6 cups vegetable stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice
DIRECTIONS
Bring vegetable stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.
Tomapple Soup
INGREDIENTS
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1/2 apple - peeled, cored, and chopped
1/2 cup chopped carrot
1/4 teaspoon dried basil, or to taste
1 pinch dried thyme
2 cups vegetable stock
1 (28 ounce) can diced tomatoes
3 ounces tomato paste, or to taste
salt and ground black pepper to taste
DIRECTIONS
Melt the butter with the olive oil in a large skillet over medium-high heat. Cook the onion and garlic in the skillet until they begin to brown; add the apple, carrot, basil, and thyme; reduce heat to medium and continue cooking until the carrots are tender, about 10 minutes. Stir in the vegetable stock, tomatoes, and tomato paste; season with salt and pepper. Raise the heat to high and bring to a boil; cover and cook at least 20 minutes, stirring frequently to keep the soup from burning on the bottom.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Butternut Squash Soup
INGREDIENTS
6 tablespoons chopped onion
4 tablespoons margarine
6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken bouillon
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese
DIRECTIONS
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Cream of Carrot Soup
INGREDIENTS
4 cups chicken or vegetable broth
4 large carrots, cut into chunks
1/2 cup whipping cream
1 teaspoon sugar
DIRECTIONS
In a large saucepan, bring broth and carrots to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until carrots are tender. Cool for 10 minutes.
In a blender, cover and process soup in small batches until smooth; return to the pan. Stir in cream and sugar; heat through
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