Guest guest Posted August 9, 2006 Report Share Posted August 9, 2006 I am craving soup! I'm looking for yummy, fake " creamy " type recipes. Or really spicy flavorful ones. I'm sick of the vegetable soup like ones. What's your favorite soup recipe. Post it here! Patty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2011 Report Share Posted June 10, 2011 Cook the onion somehow, e.g., sautée it or roast it in a foil pouch. Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. -----Original Message----- From: time2weave1 <time2weave@...> We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2011 Report Share Posted June 10, 2011 Good idea ...I was taking the easy way out, next time I'll definitely sauté it.On Jun 10, 2011, at 9:03 AM, <kareningotham@...> wrote: Cook the onion somehow, e.g., sautée it or roast it in a foil pouch. Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. -----Original Message----- From: time2weave1 <time2weave@...> We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2011 Report Share Posted June 10, 2011 Hi time2weave1 ;-)Was the onion cooked or raw (I haven't seen that recipe)? Raw onion can get overwhelming if you use too much. Steamed, sauteed, or roasted onion is much sweeter and doesn't have the "bite" of raw onion.As for soups in general I frequently like to just take one steamed veggie and buzz it up with some broth (or bullion and water) and often add a hand full of cashews for creaminess. Examples include:CauliflowerBroccoli (a tiny bit of cheddar added makes this really creamy and yummy)AsparagusCarrotSweet PotatoPumpkinI like to add a dash of 5-spice (from the ethnic food aisle of my grocery store) to the last 3 I recently had some southern cooked collard greens (recipe and how to make them thanks to the wonderful contributors on this list) left over from the previous night and blended them up into a soup for lunch yesterday. It was YUMMY to me!Basically, you can take almost anything and blend it up with broth and spices to make a soup. If you want texture after the broth is made, slow the blades down to variable speed #1 and add in whatever you want chopped up in there. For example - left over veggies, mushrooms, tofu, meats, cooked beans, pasta, etc.I think it was someone on this list who mentioned that they made Thanksgiving "Must Go Soup" (whatever is in your refrigerator that Must Go…) For the base - left over gravy, dressing, and some broth added - blended until it becomes a hot broth. For the texture, left over green beans and turkey chopped up in the broth on the lower variable speeds!Truly - almost anything can be made into a wonderful broth in the Vitamix!And for chunky veggie soup - I frequently add broth (or bullion and water) and some veggies then "wet chop" the veggies until they are nicely chopped then dump the whole shebang into a pot to heat up on the stove. It literally takes less than 10 seconds to chop the veggies - less time than it would take to open a can of 's…Any of this sound familiar ;-) Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Jun 10, 2011, at 9:45 AM, time2weave1 wrote: We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). Thanks!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2011 Report Share Posted June 10, 2011 Thanks Lea Ann! I roasted some carrots tonight. Will make soup tomorrow! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2011 Report Share Posted June 10, 2011 Thanks for your insight ! Can't wait to try it with cooked onion. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 10, 2011 Report Share Posted June 10, 2011 My pleasure and if you make tortilla soup, try roasting the veggies in a foil packet for a while--really ups the flavor! -----Original Message----- From: Kuenzli <time2weave@...> Thanks for your insight ! Can't wait to try it with cooked onion. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho! Butternut Squash SoupCourtesy of Vicki Greenwood 1 butternut squash, peeled, seeded and chopped2 cloves garlic, chopped1 can canelli or garbanzo beans, drained1/4 cup lemon juice1/4 cup olive oil infused with 1 tsp dried mintSalt and pepper to taste Cover squash with water and cook till soft. Add garlic,lemon juice, beans and cook 10 minutes. Heat olive oil ina separate pan, add mint. Pour oil into soup, add saltand pepper and stir. This is a hearty and delicious soup. (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. HTH!Peggy Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 Thank you Peggy - it's winter here in Australia now so this one looks just about right for the weather now :)Looks yum and I'll be trying it out for sure. cheers JaneOn 11/06/2011, at 5:50 PM, Peggy Rodgers wrote: Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho! Butternut Squash SoupCourtesy of Vicki Greenwood 1 butternut squash, peeled, seeded and chopped2 cloves garlic, chopped1 can canelli or garbanzo beans, drained1/4 cup lemon juice1/4 cup olive oil infused with 1 tsp dried mintSalt and pepper to taste Cover squash with water and cook till soft. Add garlic,lemon juice, beans and cook 10 minutes. Heat olive oil ina separate pan, add mint. Pour oil into soup, add saltand pepper and stir. This is a hearty and delicious soup. (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. HTH!Peggy Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 Thanks Peggy. I love Squash soup....it's my favorite!On Jun 11, 2011, at 3:20 AM, Peggy Rodgers <hotdogbun2001@...> wrote: Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho! Butternut Squash SoupCourtesy of Vicki Greenwood 1 butternut squash, peeled, seeded and chopped2 cloves garlic, chopped1 can canelli or garbanzo beans, drained1/4 cup lemon juice1/4 cup olive oil infused with 1 tsp dried mintSalt and pepper to taste Cover squash with water and cook till soft. Add garlic,lemon juice, beans and cook 10 minutes. Heat olive oil ina separate pan, add mint. Pour oil into soup, add saltand pepper and stir. This is a hearty and delicious soup. (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. HTH!Peggy Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 I think you answered my question about cooking the squash, roasting versus cutting up and peeling. It is amazing how ignorant I am about so many foods. I love all this learning. I had butternut squash soup in a restaurant not too long ago and it was definitely something I wanted to try and recreate at home. Thanks for the recipe. > > > Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho! > > > > Butternut Squash Soup > > Courtesy of Vicki Greenwood > > > > 1 butternut squash, peeled, seeded and chopped > > 2 cloves garlic, chopped > > 1 can canelli or garbanzo beans, drained > > 1/4 cup lemon juice > > 1/4 cup olive oil infused with 1 tsp dried mint > > Salt and pepper to taste > > > > Cover squash with water and cook till soft. Add garlic, > > lemon juice, beans and cook 10 minutes. Heat olive oil in > > a separate pan, add mint. Pour oil into soup, add salt > > and pepper and stir. This is a hearty and delicious soup. > > > > > > > > (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a > > greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45 " usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. > > > > HTH! > > Peggy > > > > Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 Can you explain to me the advantage of the foil pouch in roasting? Thanks, I am such an ignorant cook. > > Cook the onion somehow, e.g., sautée it or roast it in a foil pouch. Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. > > > > > -----Original Message----- > > From: time2weave1 time2weave@... > >  We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). > > > . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 I can eat soup all year round and this one looks wonderful (I'm a sucker for chowdery/bisquey soups). Thanks so much, Peggy! -----Original Message----- From: Peggy Rodgers <hotdogbun2001@...> Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho! Butternut Squash Soup Courtesy of Vicki Greenwood 1 butternut squash, peeled, seeded and chopped 2 cloves garlic, chopped 1 can canelli or garbanzo beans, drained 1/4 cup lemon juice 1/4 cup olive oil infused with 1 tsp dried mint Salt and pepper to taste Cover squash with water and cook till soft. Add garlic, lemon juice, beans and cook 10 minutes. Heat olive oil in a separate pan, add mint. Pour oil into soup, add salt and pepper and stir. This is a hearty and delicious soup. (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 It's easy with minimal cleanup. -----Original Message----- From: flnancy1958 <pravern@...> Can you explain to me the advantage of the foil pouch in roasting? Thanks, I am such an ignorant cook. > > Cook the onion somehow, e.g., sautée it or roast it in a foil pouch. Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. > > -----Original Message----- > > From: time2weave1 time2weave@... > >  We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 LOL - I only recommend reducing the amount because I am too lazy to do the extra step of roasting. However, I've always recommended that if a recipe calls for a lot of onion and is dependent on the onion as a main flavor (as in onion/celery soup), that it be cooked and included - rather than reduced in volume and left in as raw. :-)In the Tortilla Soup onion can be left out completely. Many of the ingredients can be left out if you have the Blend It Up Spice as the spice creates much of the flavor. If you have lots of zucchini for example you could leave out the yellow squash - even the carrot and celery! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< ... Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 If you roast veg without enclosing them in the foil you'll get another flavor. When enclosed they essentially steam. I think roasted veg have more flavor. So if you want a very mild flavor "roast" them inside a foil pack. If you want a more intense flavor lay them out on foil exposed. I like a roasted veg over a steamed veg, actually if you want a steamed flavor you can do it faster in the microwave.TerrySent from my iPadOn Jun 11, 2011, at 9:18 AM, <kareningotham@...> wrote: It's easy with minimal cleanup. -----Original Message----- From: flnancy1958 <pravern@...> Can you explain to me the advantage of the foil pouch in roasting? Thanks, I am such an ignorant cook. > > Cook the onion somehow, e.g., sautée it or roast it in a foil pouch. Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. > > -----Original Message----- > > From: time2weave1 time2weave@... > >  We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 11, 2011 Report Share Posted June 11, 2011 Part of my intention (in addition to the aforementioned minimal cleanup--always a plus) is to retain the juices; the foil pouch essentially cooks its contents in their own juices and the vapors produced by them in an enclosed environment without the use of water and the results are very different from steaming (I'm not crazy about steamed food). Now, I realize that some people object to foil on the grounds of its being aluminum but that's another story. -----Original Message----- From: Terry Pogue <tpogue@...> If you roast veg without enclosing them in the foil you'll get another flavor. When enclosed they essentially steam. I think roasted veg have more flavor. So if you want a very mild flavor "roast" them inside a foil pack. If you want a more intense flavor lay them out on foil exposed. I like a roasted veg over a steamed veg, actually if you want a steamed flavor you can do it faster in the microwave. On Jun 11, 2011, at 9:18 AM, <kareningotham@...> wrote: It's easy with minimal cleanup. -----Original Message----- From: flnancy1958 <pravern@...> Can you explain to me the advantage of the foil pouch in roasting? Thanks, I am such an ignorant cook. > > Cook the onion somehow, e.g., sautée it or roast it in a foil pouch. Lea Ann always suggests reducing the amount but I prefer to leave it as is and cook it. A WORLD of difference, believe me--raw onion (regardless of type) has a tendency to dominate a recipe in a not-pleasant way. > > -----Original Message----- > > From: time2weave1 time2weave@... > >  We love soup and are always looking for great recipes. Anyone have any great recipes they make in the Vitamix? I've made Lee Ann's tortilla soup and we love it. Also made the celery soup from the vitamix cookbook....it was a liitle spicy so I'm guessing that was due to the onion (I'll reduce that next time). > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2011 Report Share Posted June 13, 2011 Hi ,Any time you would like to add creaminess to a soup (dairy free) you can add some cashews - they really boost the creaminess! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On Jun 13, 2011, at 4:29 AM, Kimble wrote: Ohh this sounds lovely. Thanks for sharing! I am interested in more of your squash soup recipes, especially if they are dairy-free.On Sat, Jun 11, 2011 at 2:20 AM, Peggy Rodgers <hotdogbun2001@...> wrote: Try this one on a cool day/evening: yeah, I know...wrong time of year to post this one. Maybe tomorrow I'll send my lovely Gazpacho! Butternut Squash SoupCourtesy of Vicki Greenwood 1 butternut squash, peeled, seeded and chopped2 cloves garlic, chopped1 can canelli or garbanzo beans, drained 1/4 cup lemon juice1/4 cup olive oil infused with 1 tsp dried mintSalt and pepper to taste Cover squash with water and cook till soft. Add garlic,lemon juice, beans and cook 10 minutes. Heat olive oil in a separate pan, add mint. Pour oil into soup, add saltand pepper and stir. This is a hearty and delicious soup. (I don't know who Vicki Greenwood is...but she gets the credit for it 'cuz I got this from the Web some time in the past.) I've not actually made this one, but I have made several different Butternut Squash soups and all have been truly wonderful. Not, I think, for hot weather though. I would, of course, VM this until smooth, which is what I always do with squash soups. And I cook the squash by roasting in the skin - cut in half and roast skin-side down on a greased (I use olive or cocornut oil) cookie sheet or pan at 350-375 until you can smell it roasting or you can easily piece the flesh with a fork (30-45" usually). Let cool until you can handle it and scoop out seeds, then scoop all the flesh into the VM. HTH!Peggy Let me know if you're interested in squash soups...I can send you recipes of ones I've made and loved. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 13, 2011 Report Share Posted June 13, 2011 Yes, cashews are the best for that! Just curious for any other recipes out there that I wouldn't need to adjust, but I need to remember it is easy to adjust them for my own needs. I need to try the white beans in soup sometimes. I have made baked goods with them that turned out pretty well. On Mon, Jun 13, 2011 at 7:05 PM, Lea Ann Savage <lsavage@...> wrote: Hi ,Any time you would like to add creaminess to a soup (dairy free) you can add some cashews - they really boost the creaminess! Blessings, Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell) ))><'>www.VitamixLady.comwww..com<))>< On Jun 13, 2011, at 4:29 AM, Kimble wrote: Quote Link to comment Share on other sites More sharing options...
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