Gypsy soup from Pam's graduation party

Dave made this.

Saute for about 10 minutes

• 1 t. oil or so
• 1 leek diced
• 2 carrots sliced
• 1 c cabbage chopped (I bet sauerkraut would taste good too.)
• 2 c spaghetti squash (or winter squash, pumpkin....) probably chopped/diced

Add, simmer about 35 minutes until vegetables cooked

• 1 container broth (4 cups)

Salt to taste.

I just noticed that none of these soups had pepper or peppers. 

Normally I make a saute out of onions, garlic, celery and/or peppers for soups. I've also found rhubarb works well in the place of celery.

Green Spring Soup from Pam's Graduation Party

Bring to boil

• 6 c. broth

Add, cover, and simmer until potatoes are tender

• 4 medium potatoes peeled and cubed in about 1/2 inch dice
• 1/4 medium onion chopped

Add and simmer till greens are tender but still are green. (Thinner greens like spinach cook faster)

• 2-3 cups kale or other greens cut as described below*
• 1 garlic clove, finely minced

Add

• juice from 1/2 lemon
• salt to taste

How to cut greens for soup:

• Cut out rib
• Roll up into cylinder
• Slice cylinder
• If want shorter pieces cut across cylinder slices.

This soup reminds me of Green Soup/ Caldo Verde.

But we saute the more onion and garlic, add hot italian sausage, and white navy/great northern beans.

Fall Cauliflower Soup from Pam's graduation party

Start with

• 1 cauliflower

1. Separate florets/flowerets from stems and set stems aside.

2. Bring to boil

• 4 cups broth/water

3. Add the following to broth/water, bring to a boil, and cook till cauliflower stems are tender

• cauliflower stems
• 1-2 scallions or about 1/4 c regular onion
• 1/2 c quinoa flakes (original recipe called for oat flakes but couldn't find gluten free)

4. Set aside and let cool. Then puree in vented food processor or blender. Important to let cool before blending so you don't burn yourself. Important to vent so lid doesn't come off and make a big mess. 

5. Meanwhile while above is cooling, bring an additional

• 2 cups broth/water to a boil

6. Add cauliflower florets/flowerets, simmer 5 minutes, remove with slotted spoon, and set aside.

7. Combine in pot/pan pureed soup and broth that florets/flowerets were cooked in. Then add

• 2 T sesame butter (also known as tahini)

8. Heat back up and garnish with florets/flowerets that were previously set aside.

Late Summer Butternut Squash Soup from PamCare Graduation Party

1. Cut in half, remove seeds to toast for later, peel, and chop into cubes maybe about 1/2 - 1  inch or so (smaller cubes cook faster). Then set aside.

• 1 butternut squash

2. Saute the following until soft about 5-7 minutes in a large pan (fry pan, wok, dutch oven, etc.) that holds at least 4-6 cups

• 2 T (about) olive oil - can preheat if want to but not necessary
• 1 onion, chopped

3. Then add and saute slightly

• about 2 T lemon basil leaves (might be able to use cilantro, or any other lemony herb)
• 2 garlic cloves crushed/minced
• about 1/2 t. salt 

4. Add, stir to coat, and saute slightly to give flavor

• previously cubed squash

5. Add following liquid to cover squash

• One 13.5 oz can unsweetened coconut milk (Shake very well before using.)
• about 3 cups water

6. Then bring to a boil. Once soup is boiling reduce heat to medium low, stir and simmer until squash is soft/ fork tender. Then take off heat. Taste and see if it needs more salt. 

7. Let cool to eating temperature so you don't burn yourself when blending in food processor or blender. (Can stir and blow a fan on it.)

8. Fill food processor or blender about 1/2 full. Might have to blend in batches. Vent food processor or blender so heat doesn't build up and blow off lid and make a big mess. Can cover lid with towel.

9. Carefully blend soup starting from lowest speed and working your way up until pretty smooth, about 10-15 seconds. Transfer to large metal bowl. Repeat, working in batches until all the soup is blended.

10. Return soup to wiped out large pan, heat and stir until steam rises from pot. Take off heat and

11. Add

• Juice from 1 small lime or 1/2 of regular sized lime
• Salt to taste

Garnish if desired with

• lime wedges
• toasted unsweetened coconut flakes, about 1/2 - 3/4 cup

How to toast unsweetened coconut flakes or shredded (whatever you can find.) 

• Preheat oven to 300F
• Spread unsweetened coconut flakes on rimmed baking sheet
• Toast in oven about 3-5 minutes until golden brown
• watch closely so they don't burn

Early Summer Cold Watermelon Soup from PamCare Graduation Party

Blend together in food processor or blender

• 4-6 c. watermelon (about 1/2 of a medium-small seedless watermelon)
• 2 T. lemon juice
• about 1 T fresh mint, finely choppped
• 1 T. honey
• pinch or so of salt
• 2 T soaked dried craisins (optional)

Adjust seasonings to taste as needed.

Can garnish with fresh mint,