Classic Onion Soup

Total Prep Time: 45 minutes

Serves: 6 to 8

I got this recipe off of a bag of onions from Groupe Vegco, Inc.  The recipe is courtesy of the National Onion Association.  I adjusted it  slightly.  The kids loved it and so did Michael and I!

4 large yellow onions, sliced

6 Tbsp butter

1 Tbsp sugar

8 cups chicken stock

Salt and pepper to taste

1 1/2 baguette French bread, sliced and toasted

Grated Parmesan cheese

Melt butter in a large saucepan that holds at least 4 quarts.  Add onions; cook over medium heat 12 minutes, or until tender and golden, stirring often.  Add sugar and cook, stirring, for 1 minute.  Add stock; cover and bring to a boil.  Reduce heat; simmer 12 minutes.  Season with salt and pepper.  To serve, ladle soup into bowl; float toast on soup.  Sprinkle with cheese.

Cream of Celery Soup

I got this out of my Vitamix cookbook and have made it several times. I always have some in the refrigerator so I can just heat up a bowl!

2 1/2 cups chicken broth (I used vegetable)
1/2 small onion, peeled
4 cups (480g) celery, chopped
1/3 cup (45g) parsnips, scrubbed and chopped
1 small potato, scrubbed, baked (I omitted)
1 garlic clove, peeled
1/8 t pepper
1/2 t salt
1/4 cup half&half, heavy cream or milk (I used sour cream once and greek yogurt another time)

Place all ingredients except the half&half in the vitamix container in the order listed and secure the lid. Select Variable 1, turn the machine on , quickly increase the speed to variable 10 and then to high. Blend for 6-7 minutes until heavy steam escapes from the vented lid. reduce speed to variable 4 and remove the lid plug. Add half&half through the lid plug and blend an additional 15 seconds.

If you don't have a vitamix, you can probably use a regular blender to blend the ingredients and then cook on the stovetop to heat through. I would probably blend again at the end to make sure the soup is well blended. This is soooo good and has fantastic flavor!!

Sweet Potato Soup

I tried this soup for dinner, it was delicious!

1/2 cup chopped onion
2 garlic cloves, chopped
2 medium orange sweet potatoes, peeled and cubed
1 1/2 cups squash, cubed (I used a Magda Hybrid, but any mild squash will do)
2 sprigs fresh rosemary
6 cups vegetable broth
dash black pepper
1/2 cup sour cream
cheddar cheese, optional

Heat a large saucepan over medium high heat. add approx 1 Tbsp oil to the pan. Add onions and garlic, saute for about 2 minutes. Add yams, squash, rosemary, black pepper and vegetable broth. Bring to a boil, reduce heat and simmer covered for approx 40 minutes. Remove the rosemary sprigs. Using an immersion blender (or a regular blender), blend until soup is thick and smooth. Add sour cream and stir until incorporated. Serve in bowls and top with a little cheddar cheese if desired.

some of my recipes that work with my new diet...

Strawberry-Banana Smoothie
Mango Smoothie
Cantaloupe Soup
Fruity Pancake Topping

Herbed Vegetable & White Bean Soup

Prep. Time: 30 minutes
Serves: 6

1 Tbsp olive oil
1/2 cup onion, diced
2 celery ribs, diced
1 large carrot (or 10 baby carrots), peeled and diced
2 zucchini, diced

2 garlic cloves, minced
5 cups water
3 to 4 chicken or vegetable bouillon cubes
1/2 cup white rice
1 tsp fresh lemon zest

2 Tbsp dry parsley (or 1/4 cup fresh parsley, chopped)

1/2 Tbsp Italian seasoning
1/4 tsp black pepper
2 cups cooked navy beans (or 1 can cannellini), drained and rinsed

Parmesan cheese

Heat oil in a large pot over medium heat.  Cook onion, celery, carrot, and zucchini for 5 minutes.  Add garlic and cook 1 minute.  Add water, bouillon, rice, dried seasonings (if using fresh, add at the end), and pepper; bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes.  Add beans and cook for 2 minutes.  Serve topped with Parmesan cheese.

Tip: I used my food chopper and the preparation was so fast and easy!


This is the original recipe.