April 17, 2011

Apple Avocado Soup

1 avocado, chopped ($.88)

2 medium apples, peeled and chopped ($1.29)

1 tablespoon chopped onion

handful arugula leaves ($.50) 

2 tablespoons olive oil ($.20)
2 cups water, for blending

minced onion

salt and pepper to taste

red pepper flakes

It’s snowing. Really. Snow. Just when I think winter is finally over, it comes back to life. It’s like a horror movie where the bad guy just refuses to die. Needless to say, I felt like having comfort food and so made lots of soup. By the time I was done, I had a whole day’s worth of soup! And here they are.
 

Set aside a few arugula leaves for garnish. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes.

Sweet ‘n Creamy Tomato Soup
serve 2 ~ $2.89 per serving

4 tomatoes, chopped ($4.00)
3 carrots, peeled and chopped ($.30)
1 avocado, chopped ($.88)
1 tablespoon chopped onion
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.40)
salt and pepper to taste
red pepper flakes
agave

I still had frozen tomatoes from last year, so that’s what I used for this soup. The agave adds some really nice sweetness.

In a blender, puree the tomatoes, carrots, avocado, onion, olive oil, and agave, until very smooth. Salt and pepper to taste, and add a sprinkle of red pepper flakes and a drizzle of agave if desired.

1 beet ($1.29)

4 carrots ($.40)

6 radishes ($.30)

1 large onion ($.10)

1 tablespoon olive oil ($.10)

2 tablespoons agave ($.40)

2 tablespoons balsamic vinegar ($.20)

2 cups water

salt and pepper to taste

Let me be honest. You have to really like beets to like this soup. Also, the beets don’t get smooth like most other blended veggies. They do stay a bit grainy. An alternative would be to juice the beet and use beet juice instead of the whole beet.

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Peel and thinly slice the beet, carrots, radishes, and onion. In a small cup, whisk together the olive oil, agave, and balsamic vinegar. Pour over the sliced root veggies, and toss to coat. Spread out on a lined dehydrator sheet and dehydrate for about 2 hours at 115 degrees.

Set aside a few of the beets carrots, and onions. In a blender, puree the remaining dehydrated vegetables with water until as smooth as possible.

Salt and pepper to taste, and top with the reserved dehydrated vegetables.

1 cup strawberries ($1.20)

1 cup mango chunks ($1.20)

1 banana ($.20)

water for blending

banana slices ($.10)

agave

OK, fruit soup is, technically speaking, a smoothie. But, in a bowl with some banana slices, and it becomes a refreshing soup.

Puree the strawberries with one cup water. Puree separately the mango chunks and banana and one cup water. 

In a bowl, pour the strawberry puree in, then pour in the mango and banana puree. The mango puree will sink to the bottom and be a nice surprise. Add a few banana slices to the top.