As promised, here are the recipes for Strawberry Soup (a la’ Carnival Cruise Lines), Mock Tropical Chicken Salad (a la’ my mom) and 9-Vegetable Lentil Soup (a la’ me).
Strawberry Soup
Whiz it all in a blender until smooth. If you hold it for any time be sure to give it a stir before serving. Garnish with a sliced strawberry and a sprig of mint leaves.This next recipe is a vegetarian sandwich filler. I like to use it for special occasions and find it serves best on a croissant or bread that won’t compete with the flavors in the spread. Whenever I serve it it gets rave reviews – even from the non-vegetarians. My own mom is the mastermind behind this one – Yumm!
Mock Tropical Chicken Salad
- 1 Can Fri Chik (vegetable protein meat substitute)
- 1 heaping T Mayo
- 1 t Sweet Pickle juice
- Salt & Pepper to taste
- 1 1/2 T Golden Raisins
- 2 t Onion grated (you want to taste it, but not see it)
- 1/2 C Pecans, roasted & broken up
- 1/4 C Dried Mango, chopped (the mayo plumps them up)
- a dozen or so Red Grapes cut in half
Last one today is one of my favorite, healthiest, and most complimented, soups. I call it 9-Vegetable Lentil Soup. Rachael Ray would probably call it a “stoup” because it’s thicker than a typical soup and more like a stew. You could even change it up a bit and add MORE veggies if you wanted.Squeeze the Fri Chik to remove excess liquid and tear it up with your fingers. Mix in all the ingredients and chill.
9-Vegetable Lentil Soup
In a medium saucepan over medium heat:
Simmer for 25 minutes.
- 2 C dry Lentils (You can use more if you'd like - they break down and thicken the soup a lot - remember to "up" your water two to one if you increase the lentils.)
- 4 C water
In a large stock-pot, sauté:
Add:
- 1 Stick 50/50 Butter
- 4 or 5 Cloves Garlic, pressed or minced
- 1 med-large Onion chopped
- 4 stalks Celery - clean and chopped (1/2 inch slices)
Spoon the cooked lentils into your stock-pot draining off most of the water.
- 2 Boxes of Swanson Organic Vegetable Broth
- 1 Can Del Monte Diced Tomatoes with Basil, Garlic & Oregano (no salt added)
- 1 12-ounce can V-8 Juice
- 1 Can Cream Style Corn
- 1 Cup Frozen Corn
- 1 Cup Frozen Peas
- 1 Cup Frozen Green Beans
- 4 large Carrots, peeled and chopped (1 inch pieces)
- 4 Potatoes, peeled and chopped (1 1/2 inch cubes)
- 1 Heaping T “Better Than Bouillon No Chicken Base, Vegetarian” (OR 3 rounded T McKay’s Chicken Style Seasoning.)
- 2 t Kosher Salt
- 24 “grinds” Black Pepper
- ¼ t Celery Seed
- ¼ t White Pepper
- 1 pinch Sage
- ½ t Spike Seasoning, “Original Magic” flavor
Let the soup cook until the vegetables are tender – about 45 minutes.
This trumps a canned soup every time! I’ve even eaten this soup for breakfast – it’s hearty and sticks with you and is really good for you to boot.
You can also throw all of this in a six quart crock-pot in the morning and have it ready for dinner. (you may need to cut back the liquid a little – it will be very full…) Just nuke the butter, onion and celery in the microwave for a few minutes before adding to the pot.
This vegetable soup is a favorite at our house to welcome Sabbath on Friday night, served up with a crusty bread and an easy dessert (think brownies from a mix with a scoop of no-sugar added ice cream) and you’ve got an easy meal with easy clean-up. And nobody will notice that you didn’t serve any meat.
Have a beautifully blessed day!
I’m linking up to
As you know I love the Mock chicken salad so, I am super excited to have that recipe!!!! Would love to have the strawberry soup at a girls' party...thinking it would go great with a pink theme. I just bought a bag a lentils thinking I wanted to make soup with them...now I have the perfect recipe so thanks!!
ReplyDeleteHugs,
:) Heather
Oh strawberry soup~ yummy!
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