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HELENCHRISTINE's Photo HELENCHRISTINE Posts: 2,357
2/19/16 7:49 P

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I was following the soup recipes on Dr. Fuhrman's web site, but I've found that I can make a good soup with any vegetable like this: I steam 4 onions and 4 garlic cloves until soft, blend them, add any vegetable or combination of vegetables to it with some water, steam the vegetables, then blend 1 cup of cashews with 1-2 cups almond milk and a little liquid aminos, add it to the veggies and there is the wonderful soup. Oh, and I also drain and add 2 or 3 cans of beans. My husband and I love it. He takes it to work for lunch in qt. sized canning jars. You can also blend a bar of tofu with the soup liquid and add it in. It's so simple and so good. I eat half a quart of the soups for breakfast every day and it keeps me full for hours.

Love,

Helen

PS You can add cooked wild rice or a baked squash or sweet potato or lentil pasta, ect as well.

Edited by: HELENCHRISTINE at: 2/19/2016 (19:50)
~Helen

I can do all things through Christ who strengthens me. Philippians 4:3

Be joyful always, pray continually, and give thanks in all circumstances.


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IRETA49's Photo IRETA49 Posts: 1,505
2/16/16 2:38 P

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I just made my first veggie stock using the link shared at the start of this thread. With doing the Eat to Live plan I only had to save pieces and parts of veggies for a little over a week and I had so much in the freezer I had to use warm water poured over the veggies to get them all to fit. I added fresh onion with the skin, garlic with the skin (fresh), carrots (a bit tired but still fresh), and fresh celery. Coriander seed, peppercorns, dried thyme, dried parsley and Bay Leaf.

The results are very good and will go into the freezer mostly in 1 quart bags. I'll do a few ice cube portions to use for sautéing veggies.

The next time I'll make sure I have the seaweed to see if there's any difference in flavor.

And don't be afraid of fennel. I had some root and stem ends from 3 bulbs of fennel that I included. I can't taste any fennel taste but I'm sure it contributed to yumminess.


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"Do or do not, there is no try." Yoda


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JEANSOPHIE's Photo JEANSOPHIE Posts: 110
2/7/16 8:53 A

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This is my go-to recipe for veggie stock. I make it, freeze it and always have it on hand in winter ... which is soup season at my house.

http://www.food.com/recipe/diabetic-vege
table-stock-22775


NIGHTGLOW's Photo NIGHTGLOW Posts: 2,692
2/1/16 5:53 A

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Love this Serious Eats article! Thank you so much for sharing.

I swear by Rapunzel stock cubes, but since I'm going through so many vegetables/day, it's time to really save those ends and snippings, throw them into a pot and make some good stock.

Love the idea of dried mushrooms. Never would have thought of that.

--Night

“The last of the human freedoms is to choose one’s attitude in any given set of circumstances.” -- Victor Frankl

"I threw my pie for you."
Suzanne Warren



DS9KIE's Photo DS9KIE SparkPoints: (550,336)
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2/1/16 1:42 A

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I ended up making my own veggie stock so here are the ideas I got

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IRETA49's Photo IRETA49 Posts: 1,505
1/31/16 9:29 P

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I like this article. I'll need to try making my own stock now. I've made my own poultry stock with good results so those tips should really help. But when I'm in a rush I'll stick with my favorite Wegman's Vegetable Culinary Stock. New ideas to change up the soup are always welcome.

God is my pilot.

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2HAMSDIET's Photo 2HAMSDIET Posts: 7,044
1/31/16 7:07 P

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emoticon looks great thanks

DS9KIE's Photo DS9KIE SparkPoints: (550,336)
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1/31/16 9:32 A

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How To Make Great Vegan Soups

www.seriouseats.com/2013/02/the-vega
n-
experience-how-to-make-great-vegan-sR>oups.html


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