Corn and Cauliflower Soup

Makes 10 servings. 

Creamy, light, and delicious, this is a soup that can be made any time of year and serves many.

INGREDIENTS:

• 4 tablespoons of extra-virgin olive oil

• 2 Vidalia onions

• 4 garlic cloves

• 1 small cauliflower, about 1½ pounds

• ¼ teaspoon chili powder, optional

• 1 pound frozen corn, thawed

• One 13.5 ounce can unsweetened coconut milk

• 4 cups vegetable broth

• 3 -4 tablespoons lime juice

• Kosher salt

• Freshly ground black pepper 

• Toasted sunflower seeds for garnish

PREPARATION:

Peel the onions and garlic and cut into large pieces.

Cut off and discard cauliflower stem. Cut the head into large pieces and rinse.    

In a large saucepan heat the olive oil, add onion, cauliflower, and chili powder. Sauté for a few minutes.

Add the corn, coconut milk and 3½ cups of broth. Bring to a boil over high heat. Lower the heat and cook covered for about 25minutes. 

Puree the soup, in batches, in a Vitamix until very smooth.

Adjust the consistency with the reserved broth as needed and season to taste with lime juice, salt and pepper.

NOTE:

This soup freezes very well. When reheating, whisk it as it boils to bring back the creamy consistency. 

Creamy Tomato Soup

Makes 4 servings. 

With the use of Vitamix, it is no longer necessary to skin or to strain the soup to get a creamy  consistency. Ripe flavorful tomatoes are desirable.

INGREDIENTS:

• 2 pounds cherry tomatoes

• 1 red onion

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon honey

• 1 teaspoon balsamic vinegar

• 20 basil leaves, plus some for garnish

• Kosher salt,

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Rinse tomatoes and place in an ovenproof dish. Peel onion, slice and add to the tomatoes along with the olive oil, honey, vinegar, basil, salt and pepper. Combine all very well.

3. Roast the tomatoes for about 30 minutes. They will be soft.  

4. Puree the tomato mixture in two batches in a Vitamix, until smooth. This may take a bit longer because of the tomato skin and seeds.  

5. Season to taste.

6. Serve garnished with basil leaves.

Delicata Squash

Makes 2 first course servings. 

I love delicata squash with its creamy, sweet flavored, and an edible rind.

INGREDIENTS:

• 1 delicata squash

• 1 tablespoon extra-virgin olive oil

• 1 tablespoon maple syrup

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a baking sheet with foil.

3. Rinse and pat dry the squash. With a serrated knife trim the ends and discard.  

4. Cut the squash in half lengthwise, scoop out all the seeds and fibrous strings and cut the rest into ½ an inch wedges. 

5.  In a bowl combine the oil and maple syrup.

6. Place the wedges on the foil skin side up and brush with this mixture. Season lightly with salt and pepper. 

7. Bake for 15 minutes, turn over and bake for another 5 minutes.  The inside should be soft.  

8. The skin is definitely edible.

Broccoli Cannellini Soup

Makes 6 generous servings. 

Thick, creamy, hearty and nutritious, this soup freezes very well.  

INGREDIENTS:

• I bunch broccoli, about 1½ pounds

• 3 tablespoons extra-virgin olive oil

• 1 onion, coarsely chopped

• 3 garlic cloves, coarsely chopped

• One 15.5 can cannellini beans, drained

• 6- cups vegetable broth

• 2 tablespoons lime juice

• Kosher salt,

• Freshly ground black pepper

• Chives for garnish, snipped with scissors

PREPARATION:

1. Cut the broccoli into medium florets. Trim the stems, peel, and also cut into pieces; rinse all.   

2. Heat the oil in a medium saucepan, add onion and garlic and sauté for a few minutes.  Add the broccoli, the beans and 6 cups of broth.  Bring to a boil over high heat. Reduce the heat and cook covered for about 20 minutes or until the broccoli is soft. 

3. Puree in a Vitamix and season to taste with lime juice, salt and pepper. 

4. Serve garnished with chives.