I had a tooth pulled recently and needed to eat soft foods for several days. It gave me an opportunity to make pureed soup. Using a whole cauliflower and cutting the veggies in big chunks and the onion in half was so simple and quick. Yeah! And I loved how easy it made cooking and the soup was delicious.
So here’s a great soup recipe that takes minutes. You cook the veggies in large pieces until soft and then in the Vitamix they go. Add sea salt before serving, a sprinkle of dill weed and a pinch of paprika, and you’ll love it.
To Your Amazing Health,
Pureed Veggie Soup Recipe
1 whole cauliflower
1 whole onion, peeled and cut in half
5 carrots, cut in 4 inch pieces
1 bunch of kale, washed and torn from stem
1/2 cup red lentils
4 cups of vegetable broth
2 tablespoons avocado oil or coconut oil
2 inch piece of fresh ginger
2 garlic cloves, whole
1 teaspoon dried dill
1 teaspoon turmeric
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
sea salt to taste (Add at the end of cooking)
Put all ingredients except sea salt in a large pan. Bring to a boil, cover and turn to low heat. Cook until the lentils and vegetables are soft. Place cooked veggies in a blender with a small amount of stock and puree. Return to the stock in the pan and add sea salt to taste. Stir well and serve.
We added CRACKERS to the Soup that were made from the pulp of our veggie juicing at lunch. Here’s the recipe. Enjoy.
Juicing Pulp Crackers
Basic Juicing Pulp Dough
We start with this basic dough recipe for crackers or “bread” and then vary it for taste and texture with additional seasonings, thickness of the dough and how long we bake or dehydrate it.
3 cups Pulp from juicing
1 cup ground flax seed
½ cup pumpkin or sunflower seeds
1 teaspoon sea salt
1 teaspoon Mrs. Dash Extra Spicy
Black pepper to taste
1 cup purified water
2 teaspoons dried dill or oregano or basil
Place all the ingredients in a bowl and mix well. Let stand for 10 minutes to stiffen up. Taste and add additional seasoning to suit your personal preference.
Press the dough out onto parchment paper or dehydrator sheets to the desired thickness. You can also roll it out with a rolling pin by placing a second piece of parchment paper on top.
The main difference between crackers and “bread” is the thickness we roll it out to. For crackers roll it 1/8 inch thick, for “bread” 1/4 inch thick.
You can score the dough with the back of a knife or spatula so they break into uniform shapes.
To bake them we’ve used both the oven and a dehydrator. The oven is quicker, but bakes at a higher temp, so some of the live enzymes are lost. We keep baking until our crackers are crispy, but we prefer our “bread” a bit soft and flexible. Approximate times are listed below.
Oven Method: You can set the parchment paper right on the rack. No need for a cookie sheet or pan. Put in oven at lowest temperature, ours is 150º F. Place a chopstick in the top of the door to keep it open just a crack so the moisture can escape and bake for 3 hours. Remove from oven and flip onto a new piece of parchment paper and bake for 1 more hour until desired crispness is produced.
Dehydrator Method: In a dehydrator, set temperature to 108º F. for 8-10 hours.