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(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
Celtic sea salt

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.

Blueberry Soup
From Laurie Peters

5 c. fresh blueberries
4 c. water
4 whole cloves
2 2-inch cinnamon sticks
2/3 c. honey
Juice of 1 lemon
3 tbsp. vanilla yogurt or crème anglaise
1 tbsp. blueberry vinegar (raspberry vinegar is fine)
Plain yogurt
Grated orange rind

Rinse blueberries and remove any stems, leaves, or green berries.  Put berries in a large pot with the water,
cloves, and cinnamon.  Bring to a boil over a moderate heat.  Stir in honey, reduce heat, and simmer partially
covered until berries are tender (about 15 minutes).  Remove from heat and cool to room temperature.  Puree the
soup in a blender.  Stir in lemon juice, crème anglaise, and vinegar.  Cover and chill for at least 6 hours.  Serve in
chilled bowls with a dollop of plain yogurt and a springe of grated orange rind.

Lentil Soup
Olive oil
Onions — chopped
Red bell pepper — chopped
Carrots – chopped
Celery – chopped
Garlic — crushed
Freshly ground coriander
Texas gun powder (dried jalapenos)
Dry lentils
Chicken stock
28oz can tomatoes

Saute vegetables until soft, add oregano, cumin, and coriander, and saute a few minutes more, add lentils, broth.
tomatoes with liquid (breaking them up with a spoon). Bring lo a boil. Reduce heat and simmer 20 to 30 minutes,
or until lentils are tender, stirring occasionally. Stir in salt, pepper, and Texas gunpowder. Remove and puree 1/3
of the soup and add back to the pot.

Fresh Pea Soup
Presented by Vel Clark – June 11, 2011
2 tbls unsalted butter
2 C leeks( white and light green parts)-chopped
1C yellow onion-chopped
4 C chicken stock
2 (10 oz) pks frozen peas   <may use 5C fresh shelled peas~ 4lbs peas in the
2/3 C mint leaves-chopped
2 tsp sea salt
1/2tsp fresh ground black pepper
1/2 C cream fraiche
1/2 C fresh chives
Heat butter on medium- low heat. Add leeks and onion(cook~10 min). Add stock
put on high heat to boil.
Add peas cook ~3-5 min. Remove from heat and add mint, salt, and pepper.
Puree soup. Lastly whisk creme fraiche and chives. If serving hot, garlic
croutons are recommended.
6 servings  <you can serve hot or cold>

Mushroom Miso Soup
Valerie Howells
Copied from

Omitted bonito flakes and tofu, used chicken bone broth for half of the water, added 1/2 lb fresh mushrooms and
about 2 T wheat-free tamari to adjust the seasonings. To make the first step easier, whir the scallions (white
parts) garlic and ginger in a food processor together.

   •        1 bunch scallions, sliced thin, white and green parts separated
   •        1 (1-inch) piece fresh ginger, chopped
   •        3 cloves garlic, chopped
   •        2 tablespoons toasted sesame oil
   •        8 cups water
   •        3 (6-inch) pieces dried kelp (kombu)
   •        1/4 cup bonito flakes
   •        3 ounces dried shiitake mushrooms
   •        1/2 cup light miso
   •        1 pound baby bok choy, cut in quarters
   •        8 ounces firm tofu, cut into cubes

In a large soup pot over medium heat add the scallion white parts, ginger, garlic, and sesame oil. Cook for 1
minute and add 8 cups water. Rinse the kombu and add it to the pot along with the bonito flakes. Bring it to a
simmer and cook for 10 minutes – do not let it boil. Remove the kombu and set it aside. Add the dried mushrooms
and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.
Add the bok choy and simmer until it is tender, about 10 minutes. Add the tofu and cook for another 5 minutes.
Ladle into bowls and garnish with the reserved green parts of scallions.

Chicken Soup with Coconut Milk
Robin Migalla
Warm in soup pot…
Olive oil
Coconut oil
Thai Red Curry Paste
Add copped…
Sweet potatoes
Red cabbage
Saute until soft
Chicken stock
Coconut milk
sliced mushrooms that have been sauted in butter

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