Putting your best face forward…..soups & smoothies February 2, 2013

Bev’s home with round the clock care from friends.  I’m heading over today for a quick visit and to drop off food for the week. I was instructed to make soft foods so I decided to make Smoothie packets by freezing greens and a variety of fruits in individual bags.  All she needs to do is add some liquid (like water, juice or “milks”) and blend. Easy Peasy!

Next I experimented with soups.  Bev eats a PALEO DIET so no grains, flours or sugars.  I found 3 recipes online and tweaked them a little. See my version of the  recipes below.  Hope she likes them!!!

Dr. Emily Loveland 2-2-13

PUMPKIN APPLE SOUP

ingredients

• 1 tbsp butter
  
• 1 medium onion, peeled and diced
  
• 2 cloves garlic, chopped
  
• 3 medium-sized tart apples, peeled, cored and chopped
  
• 2 15-oz. cans pureed pumpkin (not pumpkin pie filling)
  
• 4 cups vegetable broth
  
• 1tablespoon Herbs de Provance (Look Marissa! I’m using the herbs you got me!)
  
• 1 tsp each salt and freshly-ground black pepper
  
• 1 cup Coconut Milk

Directions

Heat butter medium heat in the bottom of a large, heavy-bottomed pot. Add onion, garlic and apples and cook, stirring occasionally, for about 5 minutes, until onions and apples begin to soften and pot is very fragrant.

Add the pumpkin puree and broth, stir well and cover pot. Reduce heat to medium-low and simmer soup for 22-25 minutes, until apples are very soft.

Add herbs, salt and pepper, then puree using an immersion blender until smooth (alternately, use a blender or food processor to puree the soup, then return it to the pot).

Turn the heat back up to medium and stir in the coconut milk and cook for 2-3 more minutes. The soup should be very smooth and creamy.

Ladle into bowls and serve immediately.

Serves 4-6.

CAULIFLOWER, RED PEPPER & SWEET POTATO SOUP

 

 

 

 

INGREDIENTS

• 1 head cauliflower
• 3 sweet potatoes
• 2 red bell peppers
• 1 sweet onion
• Olive oil
• 2 cloves garlic
• 4 cups chicken broth
• 2-3 cups water
• Fresh Taraggon
• Salt and pepper, to taste

INSTRUCTIONS

1. Preheat oven to 400F
2. Cut up cauliflower and peppers. lay them out on a cookie sheet, drizzle with oil, and bake for 20-25 minutes flipping once.
3. In a large pot bring broth, water, sweet potato (peeled and cubed), onion and garlic to boil.  Cook until sweet potatoes are tender
4. Add all ingredients together and blend.

TOMATO SOUP 

 

 

 

 

 

INGREDIENTS

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp thyme
• 1 tbsp basil
• 1/2 tsp red pepper flakes
• 2 cans peeled tomatoes (I used canned stewed tomatoes)
• 2 cups chicken stock
• Salt and pepper

INSTRUCTIONS

1. Heat the oil in a pot over medium heat and add the onion and garlic
2. When the onion becomes translucent add all remaining ingredients and bring to boil
3. Reduce heat to low and cook for about 45 minutes
4. In batches blend the soup in your food processor until it reaches your desired consistency