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JAVAJUNKIE's Photo JAVAJUNKIE SparkPoints: (19,185)
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1/13/13 12:09 P

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You could swap cauliflower for potato to keep creepiness. I've made a leek and cauliflower soup very velvety and good with a bit of bacon or pancetta you could do lean ham.. soups are the best, my favorite food you are so right you can pack so much in soups. emoticon

Start Weight: 146(01/12/2013)

Goal Weight: 120

~~ 26 LBS TO GO!!~~

YODA: "Try, Try not, Do, Do Not... There is no Try."

"Success is not a destination, but a journey" - Bruce Lee


 current weight: 156.9 
 
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JAVAJUNKIE's Photo JAVAJUNKIE SparkPoints: (19,185)
Fitness Minutes: (24,207)
Posts: 57
1/13/13 12:08 P

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You could swap cauliflower for potato to keep creaminess. I've made a leek and cauliflower soup very velvety and good with a bit of bacon or pancetta you could do lean ham.. soups are the best, my favorite food you are so right you can pack so much in soups. emoticon

Edited by: JAVAJUNKIE at: 1/13/2013 (12:09)
Start Weight: 146(01/12/2013)

Goal Weight: 120

~~ 26 LBS TO GO!!~~

YODA: "Try, Try not, Do, Do Not... There is no Try."

"Success is not a destination, but a journey" - Bruce Lee


 current weight: 156.9 
 
156.9
147.675
138.45
129.225
120
SHRINKINGALAN's Photo SHRINKINGALAN SparkPoints: (3,124)
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1/9/13 12:26 P

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Alright, I looked a couple recipes and threw this together. My goal was to get a good mix of dark green and orange vegetables that keeps well and can be thrown in a food jar for a quick lunch with some cooked chicken breast if I'm moving around a lot in one day.

CREAMY ROASTED VEGETABLE SOUP

Onions, broccoli, spinach, cauliflower, carrots, sweet potato, and garlic. Toss with salt and olive oil, roast at 425 for 40 minutes.

Move it into the stockpot, add one can of crushed tomatoes, four cups of chicken stock, rosemary, thyme, paprika, cumin, salt, and pepper to taste. I add a little hot sauce as well.

After veg is tender, puree with hand blender. Garnishes well with parsley and a little sour cream.

 current weight: 194.0 
 
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TXHRT4U's Photo TXHRT4U Posts: 7,603
1/7/13 10:16 P

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How about this one:


Zucchini-Cashew Soup


Ingredients

1 large or 2 small zucchini, cut into chunks and steamed
¼ cup raw cashews
Himalayan salt or Bragg® Liquid Aminos (to taste)
Herbal seasoning or fresh herbs, like basil or dill (optional; to taste)
Steamed vegetables (optional; for chunky soup)


Directions

Soak cashews in enough water to cover for 1 hour; drain. Combine cashews, zucchini, salt or aminos, and seasonings in blender and mix until smooth, adding water as needed for desired consistency. Pour into saucepan and reheat gently, but do not boil. For chunky soup, add steamed chopped vegetables of your choice. Can also be served cold. Serves 1.

Nutrition

250 calories
17 g fat
3.5 g saturated fat
0 mg cholesterol
30 mg sodium
21 g carbohydrate
4 g fiber
9 g protein
1,036 mg potassium

"Where I am today is where my mind put me."










 current weight: 171.8 
 
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COCOA-JUMBO's Photo COCOA-JUMBO SparkPoints: (23,118)
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1/7/13 9:35 P

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I've never blended a soup, but I make a lot of homemade soups. There are a ton of good recipes here on SparkPeople and you can always add extra veggies to any soup!

 Pounds lost: 28.2 
 
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SHRINKINGALAN's Photo SHRINKINGALAN SparkPoints: (3,124)
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Posts: 48
1/7/13 9:14 P

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Okay guys, let's see if we can come up with something really great here. I want to boost my power vegetable consumption through a blended soup (so I can take it to go just as easily as heating it up at home). However, most of the creamy vegetable soups out there have potatoes as the primary vegetable, which I want to stay away from.

Does anybody have a blended vegetable soup recipe that is comprised primarily of good, nutrient rich-vegetables?

 current weight: 194.0 
 
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