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soups &
accompaniments

GREEN PEA SOUP yields 4 quarts
To spike up the flavor, serve this soup with onion or garlic sprouts; to perk up the color, serve
with baby beet or radish sprouts in place of the standard croutons.
1 onion, chopped 1. In a 5-quart pot, sauté the onion and garlic in the oil or butter
3 cloves garlic, diced until lightly browned.
yields 3 quarts ¼ cup oil or butter 2. Add the peas, zucchini, salt, pepper, and water and bring to a
3 cups green peas, fresh or frozen boil. Continue cooking at a low boil for 10 minutes.
1 zucchini, unpeeled 3. With a blender, puree the soup until smooth. Add more water
SPINACH SOUP 1 teaspoon salt till the desired consistency is reached.

A soup full of nutrients and flavor. Be Dash of ground black pepper
sure not to overcook the spinach, or it 4 cups water
will lose both its color and nutrients.
2 quarts chicken stock
½ cup barley, soaked overnight CORN SOUP yields 2½ quarts
2 cups water
½ teaspoon sea salt Enjoy the many benefits of the nutrients found in this flavorful corn soup. This soup is just
2 cups (16 ounces) chopped spinach brought to a boil and not allowed to simmer so that the kernels will stay crisp and the
vitamins and enzymes (and sweet, delicious corn flavor!) will stay intact. Extra stock can be
2 cups cauliflower florets
stored and used for other soups.
1. In a 4-quart pot, cook the chick- CORN STOCK
en stock, barley, and water for 1 tablespoon sunflower seed oil 5 ears of corn
45 minutes, or until the barley is 1 onion, thinly sliced 3 leeks
done. 1/3 cup gluten-free rolled oats
2. Add the salt, spinach, and cau- 1 tablespoon salt 1 bay leaf
1 clove garlic
liflower and bring to a boil. Sim- 1 red bell pepper, chopped,
mer for 2 minutes and serve. If for garnish 8 cups water
desired, puree with an immersion 2 scallions, chopped, for garnish 1 small carrot, peeled
blender before serving. 1. First prepare the corn stock: Cut the kernels off the cobs and set aside. In a large pot, place the ears of
corn (with the husks and silk), leeks, bay leaf, garlic, water, and carrot and bring to a boil. Let simmer
for 40 minutes. Strain the stock, reserving the liquid. Discard the vegetables.
2. Heat the sunflower seed oil in a 6-quart pot and sauté the onion for 5 minutes.
3. Add the reserved kernels, oats, 5 cups of the corn stock, and salt and bring to a boil. Once boiling,
turn off the heat.
4. When serving, garnish with the chopped red bell pepper and scallions.

Spinach Soup
212 HEALTHY EVER AFTER simmer for 5 minutes. paragus to the pot, and bring to a boil. Reduce the heat and ered, for 30 minutes. With a blender, puree until smooth. limp and transparent, but not brown. 20 minutes, adding water as necessary. The onion should be mediately before serving. This soup freezes well. cubes and return it to the soup. smooth. three-quarters full and cook for 2–3 hours. beans, squash, garlic, salt, and pepper. Add water to fill the pot Place the cooking bag in an 8-quart po

213

move from the heat immediately.
florets. Add it to the pot and re-

necessary.
Cook for 2 hours, adding water as
fill the pot three-quarters full.
split peas, and enough water to

al 10 minutes.
squash and sauté for an addition-
until lightly browned. Add the
ions, garlic, and celery in the oil

yields 4 quarts

grated

yields 7 quarts

yields 7 quarts