CURRIED COLLARD SOUP
1 medium tomato
2 medium-sized leaves collards
1 stalk celery
1/2 medium cucumber
slice onion
1 large clove garlic
1/2 tsp. curry powder

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

CELERIAC SOUP
1 cup shredded celeriac
1 medium tomato (preferably yellow) or dehydrated equivalent
2-3 stalks celery
slice onion
1 large garlic
½ tsp. caraway seed

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

BUCKWHEAT SOUP
1 medium tomato
1 stalk celery
1/2 cucumber
1 generous handful of spinach
2 generous handfuls of buckwheat sprouts 4"-5" tall
1/2 small onion
1 large garlic
3-4 stems fresh oregano and basil
1 slim slice jalapeno pepper
1 cup distilled water

Chop ingredients and place in blender. Combine until smooth, adding more water if necessary

GREEN SOUP
1 handful of chard
1 handful of spinach
1 small-medium cucumber
1/2 small onion
1 stalk celery
1 handful parsley
1 large garlic
Herbs of choice (sage and/or curry)
1 thin slice jalapeno pepper
1 cup distilled water

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

BUTTERCUP SQUASH SOUP
1/2 small buttercup squash
1 small onion
1 large garlic
1 stalk celery
1/4 cup red pepper
1 handful of spinach
1 small leaf of chard
3-4 stems of cilantro
1 small handful of fresh marjoram
1/2 cup carrot juice
1 generous handful buckwheat sprouts

Chop ingredients and place in blender. Blend until smooth, adding water as necessary

SUMMER SOUP #1
2 small summer squash
2 tomatoes
2 stalks celery
1 large garlic
1 small onion
1/2 small cucumber
3 broccoli florets
1/2 red pepper
1 tsp each: basil, oregano, thyme
1 cup distilled water

Chop ingredients and place in blender. Blend until smooth, adding water as needed.

SUMMER SOUP #2
2 small summer squash
2 tomatoes
1 stalk celery
1 small carrot, grated
1 large garlic
1 small onion
1 cauliflower floret
1/2 red pepper
1 tsp each: basil, oregano, thyme or herbs of choice
1- 2 cups distilled water

Chop ingredients and place in blender. Blend until smooth, adding water as needed. Garnish with a few shakes paprika. Makes about 1 quart.

CAULIFLOWER SOUP
1 very large yellow tomato
1 medium red tomato
1 stalk celery
1/3 cup red pepper
2 leaves chard
2 cups cauliflower florets
2 large cloves garlic
3/4 cup cucumber
Thin slice jalapeno pepper (optional)
Fresh sage to taste
1 cup distilled water

Chop ingredients and place in blender. Blend until creamy smooth, adding additional water if necessary.

TOMATO SOUP
1 Medium tomato
1 Stalk celery
3-4 Red Chard stems (stems only)
¼ Cup onion
1 Large garlic, finely chopped
Small sliver of Pablano pepper
1/3 Cup finely grated carrot
Small handful spinach
Few slices dried tomato
1-2 Cups distilled water
½ tsp. Basil
½ tsp. Sage

Chop ingredients and place in a blender. Add water, and blend until smooth.

RED SOUP
Handful dried tomatoes or 1 medium fresh tomato
2 stalks celery
1 large leaf red chard
2 red chard stems
1 large garlic
Few slices onion
½ tsp cumin
1 small beet
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

CELERY-CARRAWAY SOUP
1 small tomato
3 stalks celery
1 large garlic
Few stems parsley
3 scallions
1 tsp carraway
1 tsp fennel
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOOD GREEN SOUP
1 large tomato or equivalent dried
2 stalks celery
1 very large red chard leaf
Handful parsley
Few slices onion
1 large garlic
1 tsp cumin
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

CELERY SOUP
1 large tomato
½ cup carrot juice
4 stalks celery
1 large garlic
1 tbsp fresh rosemary
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOLDEN BEET SOUP
1 large yellow tomato
2-3 small golden beets with stems/leaves
1 stalk celery
2 small florets cauliflower, a couple brussel sprouts
or small pieces cabbage (optional)
Couple stems parsley
1 large garlic
Sliver hot pepper
1 tsp cumin
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

LOVAGE SOUP
1 small-medium tomatoes
2 good-sized stems fresh lovage
1 stalk celery
1/3 cup cucumber
Small piece red bell pepper
2 stems (only) red or green chard
Couple slices onion or 2-3 scallions
1 large clove garlic
Sliver hot pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

BEET SOUP
1 medium tomato
1 small beet
1 stalk celery
3-4 red chard stems (stems only)
1 large garlic clove
1 tsp. lemon
1 tsp. cummin
few pieces dried tomato (optional)
1 ½ cups water

Place ingredients in blender, adding water gradually. Blend until smooth and creamy. For a richer soup, add a few pieces dried tomato.

2 “B” SOUP
handful dried tomatoes
large handful 4” tall buckwheat sprouts
2 stalks celery
1-2 broccoli florets
2 slices onion
clove garlic
½ tsp. lemon juice
1 tsp. cumin
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CAULIFLOWER SAGE SOUP
1 small tomato or handful dried
1 stalk celery
1 small cucumber
3 large cauliflower florets
1 large clove garlic
6-8 fresh leaves sage
dash cayenne pepper
½ tsp. curry powder
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

ASPARAGUS SOUP
1 large yellow tomato
1 stalk celery
handful spinach
handful cilantro
½ small onion
3-4 dried tomatoes
½ lb. asparagus
¼ tsp thyme
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CURRIED TURNIP SOUP
1- 1 ½ cup finely shredded turnip
1 medium carrot
1 stalk celery
1 large yellow tomato
1 clove garlic
¼ tsp. fennel
1 tsp. curry powder
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

GREEN SOUP
1 medium tomato or dehydrated equivalent
Handful spinach
2 stalks celery
¾ cup cucumber
1 large garlic clove
couple slices onion
handful parsley
handful dill
1 Tbsp. fresh oregano
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

“C” SOUP
1 large cauliflower floret
2-3 stalks celery
¼ cup cucumber
1 small carrot
few slices dehydrated tomato
few slices onion
1 large garlic
½ tsp. curry powder
½- 1/3 tsp. caraway seed
few leaves sage
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

BEET SOUP
1 medium red tomato
1 small red beet
few stems chard (no leaf part)
1 stalk celery
1 garlic
1 tsp. lemon (optional)
1 tsp. cumin
few dehydrated tomatoes (optional)
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

 

 

CELERY-CARRAWAY SOUP
1 large tomato
3 stalks celery
1 large garlic
Few stems parsley
3 scallions
1 tsp carraway
1 tsp fennel
1-2 cups water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOOD GREEN SOUP
1 large tomato or equivalent dried
2 stalks celery
1 very large red chard leaf
Handful parsley
Few slices onion
1 large garlic
1 tsp cumin
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

CELERY SOUP
1 large tomato
½ cup carrot juice
4 stalks celery
1 large garlic
1 tbsp fresh rosemary
Dash cayenne pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

GOLDEN BEET SOUP
1 large yellow tomato
2-3 small golden beets with stems and leaves
1 stalk celery
2 small florets cauliflower, a couple brussel sprouts
or small pieces cabbage (optional)
Couple stems parsley
1 large garlic
Sliver hot pepper
1 tsp cumin
Water

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

LOVAGE SOUP
1 small-medium tomatoes
2 good-sized stems fresh lovage
1 stalk celery
1/3 cup cucumber
Small piece red bell pepper
2 stems (only) red or green chard
Couple slices onion or 2-3 scallions
1 large clove garlic
Sliver hot pepper

Chop ingredients and place in a blender. Add water as needed, and blend until smooth.

BEET-RED SOUP
1 medium tomato
1 small red beet
1 stalk celery
4-6 red chard stems (stems only)
1 large garlic clove
1 tsp. lemon
1 tsp. cummin
few pieces dried tomato (optional)
1 ½ cups water

Place ingredients in blender, adding water gradually. Blend until smooth and creamy. For a richer soup, add a few pieces dried tomato.

SUMMER DELIGHT
1 medium tomato
1 stalk celery
hint of onion
good handful of wax beans
several slices of summer squash
fresh tarragon
couple stems parsley
1 -1 ½ cups water

Place ingredients in blender gradually, adding water and blending until creamy smooth.

CURRIED SUMMER SOUP
4 small ‘Peach’ (yellow) tomatoes
1/3 cup cucumber
1 slice onion
handful of chives
3-4 stems of leafy parsley
1- 1 ½ cups summer squash
1 clove garlic
1 tsp. (or more) curry
1 -1 ½ cups water

Place tomatoes, garlice, parsley, and onion in blender. Add water and blend. Add remainder of ingredients and blend until creamy smooth. Garnish with a dash of paprika and/or sesame seeds.

BEAUTIFUL SOUP
1 medium-sized tomato, preferable yellow
1 small summer squash
2 stalks celery
1 stalk bok choy
1 small clove garlic
few stems parsley
fresh tarragon
dash cayenne pepper
1- 1 ½ cups water

Gradually place ingredients in blender and blend until creamy smooth.

GREEN BEAN SOUP
Generous handful of green beans
1 medium red tomat
slice of onion
few spinach leaves
1 stalk celery
1 slice green pepper
1 large clove garlic
few leaves basil and/or sage
2 shakes cayenne pepper
1- 1 ½ cups water

Chop ingredients and place tomato and green beans in blender, adding water as needed. Add remaining ingredients and continue blending until creamy smooth.

SPINACH SOUP
1 medium red tomato
1 stalk celery
generous handful of spinach
2 slices onion
few stems parsley
large clove garlic
2 shakes cayenne pepper
1- 1 ½ cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

BC SOUP
1 large tomato or dehydrated equivalent
3 stalks celery
1 medium stalk bok choy
few slices onion
¼ cup shredded carrot
large clove garlic
1 tsp. caraway seed
¼ tsp. curry powder
1- 1 ½ cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

CURRIED CELERY SOUP
1 large yellow tomato
3 stalks celery
1 me3dium carrot
1 small cabbage leaf
1 broccoli floret
1 tsp. curry powder
½ tsp fennel
1 -1 ½ cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

BOK CHOY OREINTAL SOUP
Handful of dried tomatoes
1 large stem bok choy
2-3 broccoli florets
1 stalk celery
handful of parsley
½ medium carrot
1 large clove garlic
few slices onion
¼ tsp. curry powder
1 tsp. caraway seed
dash cayenne pepper
1 -1 ½ cups water

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

SUNFLOWER SOUP
1 medium tomato
1 stalk celery
½ medium cucumber
2 handfuls of sunflower sprouts
few slices onion
handful of buckwheat or alfalfa sprouts
1 large carrot
½-3/4 tsp. curry powder
2 dashes of cayenne pepper

Gradually place ingredients in blender, adding water as needed, and blend until creamy smooth.

CREAM OF CELERIAC SOUP
3 stalks celery
¼ cup celeriac root
2 small cauliflower forets
¼ cup yellow tomato
2 slices onion
1 large garlic clove
1 tsp. curry powder
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CUCUMBER SOUP
1 medium to large cucumber
2 large stalks celery
2 slices onion
handful chives
1 large garlic clove
¼- ½ tsp. curry powder
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

CAULIFLOWER SOUP
1 medium red tomato or handful dried tomatoes
1 stalk celery
2 large cauliflower florets
1 small white turnip with greens
1 small carrot
1 clove garlic
½ tsp. curry powder
dash cayenne
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

RAW POTATO SOUP
1 ½ cups shredded fingerling potatoes
1 cup carrot juice
1 large stem celery
6 brussel sprouts
handful parsley
½ red pepper
few slices onion
1 large clove garlic
½ cup water

Soak shredded fingerling potatoes overnight. Drain and rinse before making soup. In a blender, gradually blend ingredients together with carrot juice and water.

KALE SOUP
1 medium tomato
2 stalks celery
3 large leaves kale
1 large clove garlic
½ tsp. oregano
½ tsp. thyme
½ tsp. basil
dash cayenne
1-2 cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

GOOD VEGETABLE SOUP
1 medium tomato
Few slices dehydrated tomato
1 stalk celery
3-4 chard stems
few slices onion
handful spinach
1/3 cup carrot
small sliver Pablano pepper
1 large clove garlic
½ tsp. sage

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.

WONDERFUL WAX BEAN SOUP
2 handfuls wax beans
4 Peach (small yellow) tomatoes
handful parsley
handful chives
1 -1 ½ cups water

Chop ingredients and gradually place in blender, adding water as needed, and blend until creamy smooth.