Soup recipes here: Butternut, Mushroom, Miso by Nomi

[Guest guest]

Nomi shared these soups in today's newsletter. They look

good. I don't use almond butter so I would leave it out. I don't

cook oil so may add when the soup is in my bowl and kind of cooled

down or leave out too. I also love celery and diakon is most of my

soups when I have it here. Diakon: a white root that can have a

zingy flavor -- love it raw, but yes cooked too. Sold in HFS or

oriental markets. I love miso and it is sold in oriental markets or

health food store, but must refrigerate. I think of Gloria with

these recipes as she loved making soups and we would always talk

about it.

Thanks to Nomi here goes as it is freezing and windy here--like zero

with the wind too. are you blowing in the wind down South of

me?

Butternut Squash soup

This recipe is adapted from Rene Underkoffler's book, Living

Cuisine.

This makes enough soup for 4-5 servings, it will keep for a few

days.

It is warm. I really like Rene's book, you can find out more about

it at my site. www. rawgourmet.com

3 cups water

2 cloves garlic

1 medium sweet onion chopped (about 1 cup rough chopped)

2 teaspoons sea-salt

4 cups cubed butternut squash (I have seen this already cut up in

the grocery store)

2 tablespoons olive oil

2 tablespoons maple syrup or agave

In a soup pot, bring water just to simmer with garlic, onion and sea

salt. Turn the heat to low. Add cubed squash. Allow to remain on low

flame just until a fork can pierce the squash, about 5-7 minutes.

Cover pot and turn off heat. Let soup sit for a few minutes.

Transfer to a blender or food processor. Add olive oil and sweetener

and blend until smooth. Can be re-heated until warm to the touch (a

Jacuzzi is 103 degrees, and that's pretty hot, keep it so you can

still touch it and it will be well below 115)

Mushroom Soup

½ cup water

¼ cup almond butter

2 cups quartered mushrooms or more to taste

2 teaspoons nama shoyu

Pinch of sea salt

1 teaspoon chopped onion, optional

4 tablespoons finely chopped mushrooms

Can be warmed, watch closely heats up fast. Don't leave the stove!

I like this best with Crimini mushrooms, also called baby bellas but

you can use the Button mushrooms or the bellas. Blend together

water and almond butter. Add remaining ingredients except chopped

mushrooms, blend until smooth. Taste. Add more mushrooms if

desired.Pour into bowl, top with chopped mushrooms.

Serve with a very simple all green salad.

Warm Miso Soup

In a large bowl, place cut up veggies, sprouts and greens. Make some

miso soup (you can find miso at your health food store in the

refrigerated section, follow the instructions on the package to make

a warm broth). Pour the warm miso broth over the cut up veggies and

enjoy.

==

carolg