ALL YIELD 6 SERVINGS!!!!
Tomato & Chickpea Soup
Ingredients:
* 1/4 cup minced garlic * 3/4 t. salt * 2 T. olive oil * 1 15-ounce can chickpeas, drained and rinsed * 3 cups crushed tomatoes, with juice * 1 8-ounce jar roasted red peppers, drained * 3 1/2 cups low-sodium vegetable stock
Preparation:
1. In a medium-large saucepan over medium-high heat, heat the olive oil and add the garlic. Stirring constantly, cook until the garlic is softened, about 3-4 minutes. Add the remaining ingredients and bring to a boil. Turn down the heat and let the mixture simmer for about 15-20 minutes.
2. Allow soup to cool slightly. Working in batches, process 1/2 of the soup in a blender until creamy. Return the pureed mixture to the rest of the soup and stir until evenly incorporated. Serve hot.
Creamy Corn Soup
Ingredients:
* 3 cups vegetable or chicken broth, store-bought or homemade * 2 medium gold potatoes, chopped into small chunks * 1 cup chopped vidalia onions * 1 cup chopped celery * 3 cups yellow corn, canned or frozen * 1/3 cup coarse polenta * 1/4 cup cornmeal * 1 cup plain unsweetened almond milk * Salt and pepper, to taste * Sauteed greens, for garnish
Preparation:
1. In a 3-quart stockpot, bring the broth to a boil and add the potatoes, onions and celery. Cook until the potatoes are tender, about 10 minutes.
2. Add the corn and polenta. Cook for 20 minutes more at a low boil.
3. Mix the cornmeal with a small amount of water and, turning down the heat, add to the stockpot. Cover and let simmer for about 15 minutes more.
4. Add the almond milk, salt and pepper, cooking until desired thickness and temperature.

Cream of Potato Soup
Ingredients:
* 4 cans low-sodium vegetable broth * 6 cups finely chopped potatoes * 1 cup finely chopped onion * 4 stalks celery, finely chopped * 3 garlic cloves, finely chopped * 4 cubes vegetable bouillon * 6 T. margarine or light butter * 5 T. all-purpose flour * 3 cups almond milk * Salt and pepper, to taste
Preparation:
1. In a large pot, combine the broth, potatoes, onion, celery, garlic and bouillon, and bring to a boil. Cook for 15-20 minutes, or until that potatoes are tender. Drain the vegetables, reserving the liquid. Place the vegetables and 1 cup of the liquid in a blender or food processor, working in batches if necessary, and process until the mixture is smooth but some pieces of potato still remain. Return the puree to the pot, stirring to combine, and simmer the soup over low heat.
2. Meanwhile, in a medium saucepan, heat the margarine over medium-high until just melted. Whisk in the flour and cook for 1 minute, or until the flour smells slightly toasty but is not burned. Continuing to whisk constantly, gradually add the almond milk, cooking until the mixture is slightly thickened to the consistency of a cream sauce. Add the mixture to the simmering soup and stir until just combined. Heat until desired temperature and consistency, add salt and pepper to taste, and serve hot.
Farmhouse Chowder
Ingredients:
* 4 pounds boneless, skinless chicken breast * 6 cups water * 1 large onion, chopped * 2 stalks celery, chopped * 1 cup chopped carrot * 6 large cloves garlic, finely chopped * 1/4 cup chopped parsley * 1/2 t. black pepper, plus more to taste * 3 cups low-sodium chicken stock * 2 T. olive oil * 2 T. all-purpose flour * 1/2 cup soy milk, almond milk or coconut milk (use coconut milk for richer soup) * Salt, to taste
Preparation:
1. Place the chicken, water, half of the onion, half of the celery, half of the carrot, half of the garlic, parsley, and black pepper in a small stock pot. Bring the mixture to a boil, then reduce the heat, cover and let simmer for 45 minutes to 1 hour.
2. Remove the chicken and let cool until it is cool enough to handle, then chop into bite-sized pieces. Strain the broth into another pot through a mesh sieve, discarding the cooked vegetables. Add the chicken stock to the broth and set aside.
3. In the large stockpot, heat the oil over medium heat. Add the flour and the remaining onion, celery, carrot and garlic, stirring constantly until the onions are fragrant and translucent, about 4-6 minutes. Whisking constantly, add the flour and cook for about 1 minute, then whisk in the chicken broth, making sure to stir constantly to avoid any clumping. Bring the mixture to a boil, add the parsnip, and cook until tender, about 8 minutes more. Add the cooked chicken and soy milk, and heat until just warmed. Serve at desired temperature with additional salt and pepper to taste.
Split Pea Soup
Ingredients:
* 1 large white onion, chopped (about 1 cup chopped) * 4 stalks celery, chopped * 4 carrots, sliced thin * 6 cups water * 1 t. salt, plus more to taste * 1 T. dried thyme * 1 bay leaf * 1 ½ cups dried split peas, picked over and rinsed * Pepper, to taste
Preparation:
1. In a medium-sized stock pot (3-quarts works well) over medium-high heat, combine the onion, celery, carrots and water and bring to a boil. Add the salt, thyme, bay leaf and peas. Turn down heat to medium-low and simmer until peas are soft and begin to break down slightly, about 45-55 minutes.
2. In a blender, puree 1 cup of the soup. Return the pureed soup to the pot, stir well and add salt and pepper to taste. Cook until desired consistency and temperature. Serve hot.