Garden Blend Soup

Garden Blend Soup Serving Size: 4 2 tablespoons lemon juice 1/2 cup orange juice or 1 apple, cored 1 cucumber 1/8 bunch parsley, washed well 1 avocado, peeled and seeded 1/2 bunch de-stemmed kale, romaine lettuce or other greens 1/4 bunch cilantro, fresh basil, or dill 1–2 green onions or 1 tablespoon red onion (optional) 1 clove garlic (optional) 1 1/2 cups water 2 tablespoons of unpasteurized light miso or 1 teaspoon Himalayan Crystal Salt (or to taste) 1/2 red jalapeño pepper or dash cayenne (optional) 1. Combine ingredients in blender and puree until smooth. Pour into individual bowls and serve immediately. 2. For variety, garnish soup mixture with seasoned sunflower or pumpkin seeds, or top with salsa, fresh corn kernels, diced avocados or tomatoes. A drizzle of herb-infused oil, chili oil, or pumpkin seed oil adds a gourmet touch. NOTES : 1 serving = 12 ounces of soup This is a cold raw soup made in the blender. Enjoy. xoxo Katy

Leek and Potato Soup

This is the first recipe I've made from Alice Waters's new book The Art of Simple Food, and I was very pleased with it. I didn't have any thyme, so I had to skip that, and I think it would have been an improvement, but it was still a very nice soup. Went well with a sourdough baguette. Alice Waters's Leek and Potato Soup 50 min (incl. 30 min unattended) Trim roots and tough leaves from: 2 lbs leeks Cut leeks in half lengthwise and slice thin. Rinse in a bowl of cold water and lift out to drain. Melt over med heat in a soup pot: 3 tbsp butter Add the leeks and: 2 sprigs thyme 1 bay leaf salt Cook until soft, about 10 min. Add: 1 lb yellow potatoes [I used red], peeled [I didnt'], quartered or halved, and sliced Cook 4 minutes. Add: 6 c water/stock Bring to a boil, then turn down to a simmer. Cook until the vegetables are tender, but not falling apart, about 30 min. Remove bay leaf and thyme. Purée if desired, then add: 1/3 c crème fraîche or heavy cream [I used whole milk] Adjust seasoning as necessary and serve.