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Celery and Leek Creamy Soup
Butternut Squash, Potatoes and Apple Smooth Soup
Celery and Leek Creamy Soup

Book: On Target with CoachBJ (to be published in Version2)
Serves: 6
You will love this soup with farmer's market celery and leeks. Natural sodium in celery makes this a natural treat.

6 stalks or 5 cups celery, leaves and stalk, sliced
1 leek, white and greens, sliced
2 potatoes russet potatoes, peeled and cubed
1 clove Fresh Garlic , minced
1/2 teaspoon celery seeds
4-6 cups water
2/3 cup almond milk
2 tablespoons or more arrowroot
pepper to taste

Celery and Leek Creamy Soup

Here's a low calorie fresh from-the-market treat!
Prepare vegetables. Add vegetables, garlic, celery seeds and 4 cups of water to the pressure cooker. Pressure cook on high for 4 minutes. Let it cool down for 10 minutes, then quick release. With an immersion blender, puree soup in the pressure cooker; or batch the soup and blend in a food processor. Then to the pot add non-dairy milk, additional water and arrowroot until desired thickness obtained. Serve warm.
NUTRITION FACTS
Amount per Serving
Calories 63 Calories From Fat3
Total Fat 1g
Saturated Fat 0g
Cholesterol 0mg
Sodium 69mg
Total Carbohydrate13g
Dietary Fiber 2g
Sugars 0g
Protein 2g
Vitamin A1% Vitamin C 35%
Calcium 10% Iron 3%


Butternut Squash, Potatoes and Apple Smooth Soup
Butternut Squash, Potatoes and Apple Smooth Soup
Book: On Target with CoachBJ (to be published in Version2)
Serves: 8
Creamy soup made from garden fresh vegetables and fruit.

3 cups 2" cubed, medium squash butternut
3 medium sweet potatoes, cubed
1 potato, cubed
1 stalk celery, sliced
1 small onion, diced
2 teaspoons ginger minced
1 apple, cored and cubed
1/2 teaspoon turmeric
7 cups or more, as needed, homemade vegetable stock (divide)
1/2 cup almond milk
Note: I do not peel potatoes and apples when they are fresh and chemical free.
sQUASH

Another fresh from-the-market smooth treat!
Prepare the fresh squash: To soften skin of squash, pierce and place in microwave for about 4 minute; after cooling, cut in half and scoop out seeds; cut into quarters and peel with a potato peeler; cut into 2" cubes. Prepare other vegetables and apple. Place vegetables, apple, turmeric and 4 cups of vegetable stock into pressure cooker. Pressure cook on high for 4 minutes. Allow to cool for 10 minutes, then quick release. In the pot, puree soup with an immersion blender (or, in batches, blend with in a food processor). In the meantime heat the remaining 3 cups of vegetable stock, add as needed for desired consistency. Add the non-dairy milk to the pot, stir and slowly heat (do not boil). Serve hot. NUTRITION FACTS
Amount per Serving
Calories 101 Calories From Fat3
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 38mg
Total Carbohydrate 18g
Dietary Fiber 4g
Sugars 3g
Protein 3g
Vitamin A 126% Vitamin C 34%
Calcium 5% Iron 3%

Home About Me and You Why plant based? The kitchen Nutrition facts Info form Recipes Videos eCooksbooks by Coach BJ

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