Soups

Lentil Soup

By: Halleluyanna Devarapalli

INGREDIENTS:
1 ½ Cups Red or Yellow Lentils
3 Cups Water
4 Carrots, chopped in hunks
1 Tomato
1 Medium Squash, zucchini type
¼ Cup Tamarind Paste
1 ½ Tablespoons Curry Powder
1 Tablespoon Mustard Seeds
1 Tablespoon Black Grain, optional
1 Tablespoon Cumin Seed
2 Dried Red Chilies
1 Red Onion, chopped
4 Tablespoons Oil
2 Curry Leaves
Cilantro

1. Rinse the lentils under water and add to the pressure cooker with the chopped carrots and water. Bring to a whistle and cook 5 minutes

2. Make juice out of the tamarind past by squeezing the paste in some water. Seeds are like stone and you will have fiberious pieces that will not dissolve. Strain and add the juice to the cooked lentils.

3. Put the cooked mixture into a blender until smooth.

4. Add back to the pot. To this add the chopped squash and curry powder to the soup. Add more water if thinner soup consistency is desired.

5. In a separate pan heat the oil and add the cumin seeds, mustard seeds, black grain seeds, and onions. Saute this mixture. Add curry leaves after a minute.

6. Add to the cooked lentils. Let this mixture cook until the squash is done.

7. Salt to taste. Garnish with chopped Cilantro.

Shelled Fresh Green Pea Soup

INGREDIENTS:
4 Cups Fresh Shelled Peas
4 Cups Water
1 Jewel Sweet Potatoes, peeled & sliced
2 Carrots, peeled
A Few Fresh Anise Leaves, optional
Or 1 tbsp. Flavored Salute Sante Grapeseed Oil, your choice
1 - 10oz. Bag Frozen Cascadian Farms Organic Peas

1. Place all ingredients in Pressure cooker except the oil & frozen peas. Bring up to steam & cook 2 for minutes.

2. Release steam pressure and blend 98% of the mixture in Vita Mix Blender.

3. Right away add the frozen peas and grapeseed oil. Salt & Pepper to taste.

This is quite a refreshing change from dried split green pea soup!

Turkey Meatball Soup

INGREDIENTS:
2 lb Ground Dark Turkey
1 Tbsp. Ground Fennel
1 Tbsp. Agave
2 Tbsp. Rosemary Grapeseed Oil Salute Sante
1 Whole Bulb Garlic, minced (instead of mincing garlic, you may put the oil and garlic cloves in vita mix to puree)
1 tsp. Caraway Seed, optional
2 Tbsp. Grapeseed Oil Salute Sante
2 Quarts Water

Whatever Vegetables you have on hand - what I used:
2 Cups Fresh Italian Green Beans
2 Cups Diced Butternut Squash
1 Large Parsnip, peeled and diced
1 Large Carrot, peeled and diced
2 Cups Mung Bean Sprouts, optional
2 Cups Celery, diced
2 Zucchini, peeled and diced
1 Small Yellow Summer Squash, diced
1 Cup Fresh Parsley, finely chopped
1 Cup Steamed Sprouted Spelt Grains, optional

1. Mix oil, fennel, & agave together. Add to ground turkey and mix well. Form into 1" meat balls.

2.Warm garlic & caraway in oil to infuse the flavors in a large pot.

3. When garlic is warm add the 2 quarts of water and vegetables. Make sure vegetables are covered with water. Bring to a boil and simmer 5 minutes.

4. Add meatballs one at a time into the vegetables while maintaining a gentle boil. Simmer until done. (about 20 minutes)

5. When done add 1 bag of frozen cascadian farms org. peas if desired and salt & pepper to taste.

Turkey Breast & Sausage Soup

INGREDIENTS:
4 to 6 Cups Water
1 lbs. Italian Sweet Turkey Sausage
1 lbs. Turkey Breast
4 Stalks Celery
1 Carrot
1 Cup or more Butternut Squash
4 Inch Piece Fresh Rosemary
1 Tbsp. Salute Sante Rosemary Grapeseed Oil
½ tsp. Ground Fennel

1. Add the water, turkey sausage, turkey breast, celery, carrot, squash, and rosemary to the pressure cooker. Bring up to pressure and let the weight rock for 3 minutes. Take pot off burner and let sit for 10 minutes. When the time is up release the steam vent.

2. Blend vegetables with the liquid for broth. Cut breast meat into bite size pieces and turkey sausage into one inch pieces. Add the meat back to broth.

3. Blend together the rosemary grapeseed oil and ground fennel.

4. Add the oil and fennel mixture to the broth. You can also add salt and pepper if desired at this time.

5. Bring everything to a gentle boil and serve.

Optional:
Soup can be served as is or a pack of frozen peas could be added if desired. Also, you could garnish with fresh chopped parsley or add cooked noodles, rice, etc. of your choice.

Turkey Chili

INGREDIENTS:
½ to 1 Cup Carrots, cut in small pieces
¼ cup + 2 Tbsp Salute Sante Rosemary Grapeseed Oil
2 Tbsp Oregano
2 or 4 tsp Ground Cumin
1 Tbsp. Blackstrap Molasses
1 Drop Oregano Essential Oil
1 Drop Lemongrass Essential Oil
1 Drop Fennel Essential Oil
1 Small Whole Bulb Roasted Garlic
½ Cup Dried Tomato Pieces
2 lbs. Ground Dark Turkey
1lb. 12 oz Can Muir Glen Fire Roasted Tomatoes
1lb. 12 oz Can Muir Glen Tomato Puree
15 oz. Can Chili Beans, optional
15 oz. Can Black Beans, optional
15 oz. Can Pinto or Cannelli Beans, optional
6 Portabella Mushrooms, sliced sauteed

1. Place the carrots into the Oil Core Skillet and turn the skillet to 300 degrees. Let this heat up while you are putting the meat mixture together. Do not add any water or oil to these carrots.

2. Mix the rosemary grapeseed oil, oregano, cumin, molasses, and essential oils together with a fork.

3. Take the bulb of roasted garlic and squeeze out the inside. (The individual cloves should squeeze out with a butter consistency.) Mix with a fork to blend into this oil mixture.

4. Add the dried tomatoes to this mixture.

5. Take the oil mixture and add it to the ground turkey. Mix thoroughly together.

6. Add this meat mixture to the carrots in the skillet and stir as the meat mixture is cooking through.

7. After this is cooked through, add the roasted tomatoes, tomato puree, mushrooms, chili beans, black beans, and the pinto or cannelli beans.

8. Serve and Enjoy.

Optional:
Turkey or Chicken Breast can be used instead of ground turkey.

Turkey Vegetable Soup

INGREDIENTS:
2 to 3 lbs. Turkey Breast or Thigh meat, boneless and sliced
1 Small to Medium Carrot
4 Stalks of Celery
1 Tbsp. Dried Oregano or 4 Stems 3"long Fresh Oregano, optional
1 tsp. Ground Fennel, optional
8 Cups Water
1 10 oz. Bag Frozen Thai Stir Fry Vegetables, Cascadian Farms
1 10 oz. Bag Frozen Organic Peas, Cascadian Farms
1 Tbsp. Basil Grapeseed Oil
1 Tbsp. Roasted Garlic Grapeseed Oil, optional

1. Place meat, carrot, celery, oregano, fennel, and water into pressure cooker. Bring up pressure and time the pressure to cook for 5 minutes. Then remove pot from hot burner and let sit for 5 minutes. Push button to bring pressure down and open the pot.

2. Remove the meat onto a platter to cool down.

3. Remove the vegetables and place in the vita mix with 1 & ½ cups of water. Start on Slow speed then take it to High speed to liquiefy vegetables and pour back into broth. Also, add the bags of frozen vegetables to the broth.

4. At this point, you should cut 1/3 to ½ of the meat up into small pieces and add to the soup. Cooking shears does a great job of this and add the basil grapeseed oil and if desired, also, the roasted garlic grapeseed oil. Salt to taste.

Recommended:
Save the rest of the meat and use it in other recipes.