Sunday's Soup/Popeye's Spinach Soup

I can't remember when I first began to post recipes. I guess I could go back and look, but that's really not the point. The reason I began was because of a passion, a passion that families come back together, sit down at the table and share a meal. But, eat not items that are high in fat, and basically not good for us. Now, truth be told, I enjoy sweets, and fried foods just as much as the next guy, but in moderation. I wanted to show that a healthy meal can be easy to cook. I don't know that my goal has been met. I doubt that I ever will. But, I have received notes from some of you that have told me how much you've enjoyed recipes, and that warms my heart :)

I am a big believer in flooding my body with wonderful nutrients and vitamins. My day religiously begins with a drink that my husband calls "green muck." It really isn't that bad. I've started my day with it now for so long that I actually crave it, so it can't be that bad ;) Then throughout the day, I try to pack in as many vegetables as possible. Spinach is one of my favorites. In fact, a funny story...

As a child I absolutely loved the Popeye cartoon. I wanted to be like Popeye(I didn't like Olive Oyl in the least), and I believed that if I ate spinach like Popeye, I too would be strong and mighty. My mother could not give me enough spinach! I hated other vegetables, but I ate my spinach! I don't know if it was just propaganda in order to sell spinach, if so, it worked with me ;) And...I still love spinach. 

I recently had an idea for a creamed spinach soup, with spinach, parsley and mushrooms. To make it a little more robust, I served it with Forbidden Rice. Forbidden Rice is a lovely purple rice that has a wonderful taste, but can be hard to find. So, if you decide to give the recipe a try, use any rice that you have on hand. But, if by chance you come across Forbidden Rice, give it a try, it's wonderful!     

I began with 1 large onion, and sauteed it in 3 tablespoons of olive oil until it was translucent. Two cloves of chopped garlic was added and allowed to cook for about a minute to release the flavor.   

Chopped spinach, parsley, and mushrooms were added to the onion mixture. 

 

4 cups of coconut milk was added, along with 4 cups of vegetable broth. Add 1 tablespoon of dried thyme. Bring the mixture to a boil, then reduce heat and simmer until mushrooms are tender. Use a handheld blender or a free standing blender to puree the soup.

In a separate pan, add 2 tablespoons of olive oil and remaining mushrooms. Saute until golden brown.

Before serving, add sauteed mushrooms to the soup mixture.

Ladle soup into soup bowls. Add a mound of preferred rice, and drizzle black truffle oil over soup. If you don't have black truffle oil, a little olive oil will be fine.

Popeye's Spinach Soup

downloadable recipe

ingredients;

16 oz. fresh spinach chopped

24 oz. mushrooms sliced

1 large onion chopped

2 cloves garlic chopped

1 tablespoon dried thyme

1 bunch parsley chopped

4 cups coconut milk

4 cups vegetable broth

5 tablespoons olive oil

hot cooked rice of choice

black truffle oil

directions;

Divide mushrooms in half.

Add 3 tablespoons of olive oil to a large soup pot. When oil is hot, add chopped onion and saute until translucent. Add 2 cloves of chopped garlic and saute for about a minute longer to release flavor, but not burn. Add chopped spinach, chopped parsley, and sliced mushrooms. Saute until mushrooms are tender. Add 1 tablespoon of dried thyme, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes. 

While soup simmers, add 2 tablespoons of olive oil to a large skillet. When oil is hot, add mushrooms and saute until golden brown. Set aside.

Using a hand held blender, or a free standing blender, puree soup. Before serving, add sauteed mushrooms to soup mixture.

To serve, ladle soup into soup bowls. Add a mound of rice to the center of the soup. Drizzle a little black truffle oil over soup and rice. If you do not have black truffle oil, a little olive oil will be fine. But, not as robust as the black truffle oil. 

Serve and enjoy!

I can still remember the song;

I'm Popeye the Sailor Man. I'm strong to the finish cause I eats me spinach. I'm Popeye the Sailor Man. Toot! Toot! (The toot, toot was his pipe ;)

I hope that you too will be strong to the finish!!!

Eat Well!

Rhonda

Sunday Brunch/Easy Sunday Crepes

A year or so ago, I made pumpkin pancakes for our Sunday breakfast. I had made enough so that there were 3 leftover for my husband's Monday morning breakfast. 

When we had finished our breakfast, I grabbed my cup of tea, and went over to watch a Sunday morning news program. My husband had taken our plates to the sink. All of a sudden I heard him scream, "NOOOO!!!" I looked over to see Berkley standing on the bench with his front legs on the table, eating the pancakes. When my husband screamed, rather than jump down, he began to eat faster! I guess he thought, "I'm in it now, I may as well get it all!" ;) This little dog absolutely LOVES pancakes...of every type.

I have been going through recipes that I've posted in the past, and there are a number that I feel I need to revisit, and have them so that you can easily print them. I originally posted this recipe in 2012...8 years ago :/ Wow! I really wanted to post it now as the holidays are coming, such a wonderful time to do something lovely for your family, and such a wonderful excuse to sit down and really connect.  

Crepes are so easy to make. They are nice and light, so you don't get up from the table feeling as though you need a nap. And, the fillings can be tailored to the likes of everyone who comes to the table. 

The recipe is below.

Once the mix has been made, heat a skillet or crepe pan. If you don't have a crepe pan, you don't need one! A skillet will work just fine. Add a small pat of butter to the pan to season it. Pour 1/4 cup of the batter into the pan. Swirl the pan to distribute the batter as evenly as possible. Cook until the batter is no longer runny, about a minute.

Flip the pancake and cook on the opposite side for no more than another minute.

Place the crepes on a warm plate, and then continue with the rest of the batter. This recipe makes approximately 10-11 crepes.

 

I made a lovely cranberry sauce for Thanksgiving. I use ginger, a stick of cinnamon, 1 orange, and the entire orange peel. If you would like the recipe, just let me know, and I'll be happy to post it. Since I had leftovers, I decided to serve the sauce as the filler for the crepes. Soooo delicious!

Just place a little in the center of the crepe, fold over, and then put a little on top, and finish with a dust of powdered sugar. Then, dig in and enjoy!!!

Berkely got a few scraps :)

Easy Sunday Crepes

downloadable recipe

ingredients;

3 eggs

1 1/4 cups Almond Milk(or milk of choice)

1 teaspoon vanilla extract

1 tablespoon melted butter

1 cup flour

directions; 

Place eggs in blender, and blend until smooth. Add milk and vanilla extract. with blender running, add melted butter. Add flour, and blend until smooth.

Heat skillet or crepe pan. Season with a small pat of butter. Pour 1/4 cup of crepe mixture onto hot skillet or crepe pan. Swirl batter to evening distribute around bottom of pan. Cook until batter no longer runs, about a minute. Flip crepe and cook for a minute longer on opposite side. Place on warm plate and repeat with remaining batter. Makes about 10-11 crepes.

Serve with favorite filling and powdered sugar.   

You can see my original post HERE. In that post I made a strawberry/rhubarb sauce. 

As always, if you give the recipe a try, I hope you enjoy it!

Just a quick story to close. A friend of mine visited with me last year along with her 7 year old daughter. While they were with me, her daughter was always by my side, and whatever I was doing, she wanted to participate, including setting the table for our meals. My friend told me that she recently had a day off, and decided to make a lovely meal, set the table, and serve the food in serving bowls. Her daughter came to the table and exclaimed, "it's just like at Rhonda's house! It all looks so pretty." 

Happy Eating :)

Rhonda

Sunday's Soup/Glazed Maple Carrot Soup

 It's been quite a while since I've posted a soup recipe, but I'm back with a good one, if I say so myself. I've posted a number of carrot soups, but what I especially like about this one is that it is truly perfect for the upcoming holidays. And such a nice change from the traditional pumpkin soups. It's quite easy to make, and will freeze beautifully. And too, it's quite aromatic, so it will make your home smell so inviting. 

Begin with 3 tablespoons of olive oil in a large pot. Add 2 large yellow onions and saute until tender.

  

Add 3 cloves of finely chopped garlic and 3 pounds of chopped carrots. Saute until the carrots glisten, and are glazed with the oil. 

Add 8 cups of vegetable broth, and 3 bay leaves. Cook over medium heat until carrots are tender, about 30 minutes. Add 1/2 cup of maple syrup, 1 tablespoon ground coriander, and 1/4 cup of fresh squeezed lime juice. Remove bay leaves, and using a blender or hand held blending wand, blend soup to a smooth consistency. 

Ladle soup into your favorite soup bowls. Garnish with freshly chopped cilantro and a drizzle of maple syrup. YUM!!! :)

Glazed Maple Carrot Soup

serves 12

Printable Recipe

ingredients;

3 tablespoons olive oil

2 large yellow onions chopped

3 cloves garlic finely minced

3 pounds carrots chopped

3 bay leaves

8 cups vegetable broth

1/2 cup maple syrup

1 tablespoon ground coriander

1/4 cup fresh squeezed lime juice

fresh cilantro for garnish

salt and black pepper to taste

directions;

Pour olive oil into large soup pot. Add chopped onions and saute until tender. Add minced garlic and chopped carrots. Saute until carrots are glazed with oil, about 5 minutes.

Add vegetable broth, and bay leaves, bring to a boil. Reduce heat and simmer until carrots are tender, about 30 minutes.

Add maple syrup, lime juice, and coriander. Remove bay leaves. Using a blender, or hand held mixing wand, puree soup until smooth. 

Serve soup with freshly chopped cilantro and a drizzle of maple syrup. 

If you give the soup a try, I so hope you enjoy it!

Rhonda

Sunday's Soup/Rustic Potato Soup

I have really neglected the blog of late. Everything's fine, just life. I have been sewing, and I have been cooking, just not posting. 

The soup recipe that I'm sharing today is a favorite of mine during the cold winter months. Although, I don't make it that often as it does contain butter and cream. But, it's one that makes my husband smile, so from time to time, I figure, a little butter and a little cream is not going to be the end of the world ;)

Rustic Potato Soup

I call this a rustic soup as the skin is left on the potatoes, and it's not your typical creamy, potato soup. 

This soup came about because I had leftover small boiled potatoes. I'm sure the soup will be just fine, and taste just as good if you begin with raw potatoes. But, you will need to adjust the liquid as the raw potatoes may absorb more of the broth than the pre-boiled potatoes.   

I began with 1 pound of small golden potatoes that were previously boiled, and then sliced. Small red potatoes would work just as well. 

Heat the oil and the butter in a large pot over medium heat. Add the chopped onion. The butter will turn the onion a beautiful golden yellow. Saute the onion until tender. 

Add 1 cup of sliced small portobella mushrooms and cook until tender. They will turn a lovely dark brown. Add 2 cloves of minced garlic, and saute for about a minute just to release the flavor, but not burn the garlic. 

Add the sliced potatoes and allow them to saute in the onion and mushroom mixture until they just start to turn a little brown. This will only take a few minutes. To be honest, you could actually stop here and just enjoy the potatoes as they are :) But don't!!! I think you'll love the soup! 

Add 2 chopped carrots, 2 chopped stalks of celery, 1/2 cup wild rice, and 6 cups of vegetable broth. Stir in 1 teaspoon of rosemary, thyme, and sage, along with 2 bay leaves. Bring the soup mixture to a boil, reduce heat to simmer, and allow the soup to cook until the wild rice is tender, about 45 minutes. 

Once the wild rice is tender, add 1/2 cup of cream. The rice and the potatoes will thicken the soup, so adjust the consistency at this point by adding in more vegetable broth. Two more cups may be needed. Heat the soup over a low flame, and do not allow the soup to come to a boil once the cream has been added. Before serving, remove the bay leaves. 

Rustic Potato Soup
downloadable recipe

ingredients;
1 pound boiled small red or golden potatoes sliced
1 large yellow onion chopped
1 cup sliced small portobella mushrooms
2 cloves garlic minced 
2 large carrots chopped
2 stalks celery chopped
1/2 cup wild rice 
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 tablespoon olive oil
4 tablespoons butter
6-8 cups vegetable broth
1/2 cup cream
salt and black pepper to taste

directions;

Heat olive oil and butter in a large pot over medium heat. Add onions and saute until tender. Add sliced mushrooms and cook until tender. Add minced garlic and saute for another minute to release garlic flavor, but not burn. 
Add sliced potatoes, and stir well into onion and mushroom mixture. Allow the potatoes to slightly brown. Add chopped carrots, celery, wild rice, and vegetable broth. Stir in sage, thyme, rosemary and bay leaves. Bring soup to a boil, reduce heat and cook on low heat until wild rice is tender, about 45 minutes. Stir in the cream, and adjust the thickness of the soup by adding more vegetable broth. Both the potatoes and the rice will absorb the liquid and make the soup rather thick. Up to 2 cups more of the vegetable broth may be needed to thin the consistency of the soup. 
Add salt and black pepper to taste. Simmer the soup on a low heat until heated through. Once the cream has been added, do not allow the soup to come to a boil. Before serving, remove bay leaves.

Ladle into soup dishes, and enjoy!

This is a hearty soup, perfect for winter. Serve with a nice slice of hearty bread.

This is a soul warming soup, at least for me. I hope that you'll enjoy it as much as I do.

Rhonda 

Sunday's Soup/Roasted Tomato and Red Pepper Soup

Happy Monday Everyone!!!

I had intended to get this post up yesterday, but my day simply got away from me. But, rather than wait until next Sunday to post the recipe, I thought I would go a head and share it now. Of course, all of us in the U.S. know that this Thursday is Thanksgiving. If you are looking for a lovely soup to incorporate into your meal, you are a little tired of pumpkin soups, and would like something easy to make, as well as delicious, this is the soup to make!

Begin with Roma tomatoes, cut in half and spread out on a large baking pan.

Cut up 2 purple onions, 4 cloves of garlic, and 1 red bell pepper. Spread over the cut tomatoes. 

Sprinkle sea salt, fresh black pepper, 1 tablespoon of sugar, and 1/2 cup of olive oil over the vegetables.

Bake in a preheated 350 degree oven for 1 1/2 hours, or until tomatoes have browned around cut edges. 

Allow vegetables to cool. Place everything in a blender or food processor, and blend until smooth. 
Transfer blended soup to a pot. Add 1-2 cups of vegetables broth. Bring mixture to a boil, and then simmer for a few minutes. Serve with a topping of basil oil. You and your guests will be in heaven! And, since there is no cream, the soup will make your vegan friends and family happy as well! 

Roasted Tomato and Red Pepper Soup
downloadable recipe

Soup Ingredients;

4 lbs. Roma Tomatoes sliced in half
1 red pepper chopped
2 red onions chopped
4 cloves garlic chopped
1 tablespoon sugar
sea salt
fresh black pepper
1/2 cup olive oil
1-2 cups vegetable broth

Basil Oil Ingredients;

1 cup fresh basil
1/2 cup olive oil
salt to taste

For Soup;
Preheat oven to 350 degrees
Slice tomatoes in half and place on a large baking sheet in a single layer. Sprinkle chopped red pepper, onions, and garlic over tomatoes. Sprinkle sugar, salt, black pepper and olive oil over vegetables. Place in oven and bake until tomatoes are golden brown on cut sides, approximately 1- 1 1/2 hours.

Remove from oven and allow to cool. Put vegetables along with all juices in food processor or blender and process until smooth. You will most likely need to do this in 2 batches. 
Place pureed mixture in soup pot. Add 1- 2 cups of vegetable broth to make soup desired consistency. Bring to a boil, reduce heat and simmer until ready to serve.

For Basil Oil;
Place basil and oil in a small processor, or blender and puree until smooth. Add salt to taste. 

Both the soup and the basil oil can be made ahead a day ahead. The soup can also be frozen until ready to serve. 

A note;
Please do not leave out the sugar. The sugar helps to take any bitterness out of the tomatoes.    

For just a little fashion inspiration this morning;
I saw this picture of the gown that Taylor Swift wore to the American Music Awards. LOVE IT!!! For myself, I will make the underskirt longer. While I love the boots, I think I would wear a pair of lovely evening shoes. 

    
Have a wonderful week!

Rhonda

Sunday's Soup/Autumn's Harvest Carrot Soup

The Labor Day holiday marks the unofficial end of summer here in the U.S. All the children will be back in school. And soon, summer will fade into our memories. But, one of the loveliest delights of early fall is all the fresh vegetables that are in abundance at the farmer's markets. For someone who loves vegetables, I am like a child in a candy store :) I could easily buy more than I can possibly use. 

This week has been a bit trying, so a holiday is just what I need, a little time to slow down and just not feel that I have to be on high speed for a day or so. With that comes the desire for a pot of soup. I especially like making big pots of soup this time of year, and freezing them in smaller batches that can be taken out of the freezer for lunch and a light dinner. The soup I'm sharing today will be enjoyed this evening, and then make its way into the freezer. I'm calling it an Autumn Harvest Soup as it just looks like fall to me with its rich orange color. The ingredients are simple, carrots, fennel, granny smith apples, and a sweet yellow onion. 

.

I began by sauteing the chopped onions and the chopped apples together.  

Added the carrots.

Then the chopped fennel along with the vegetable broth, thyme, and 2 bay leaves. The mixture was brought to a boil and the heat then reduced to a medium, and allowed to simmer until the carrots were tender, about 20 minutes. 

I saved the fronds of the fennel and chopped it a bit.

Once the carrots were tender, I used an immersion blender to puree the soup. When it was nice and creamy, I added the fennel fronds. The result is a soup that is a mix of savory and slightly sweet. Not dessert sweet, but vegetable sweet.

Autumn Harvest Carrot Soup
downloadable recipe

ingredients;
5 pounds carrots, washed, skinned and sliced
1 large sweet Vadalia yellow onion chopped
1 large bulb fennel chopped
2 large Granny Smith Apples chopped
8-10 cups vegetable broth
2 bay leaves
1 teaspoon thyme
Reserve fronds from fennel and chop 
2 tablespoons olive oil
2 tablespoons butter
salt and black pepper to taste

directions;
Heat oil and butter in large pot. Add onions and apples. Saute until onion is tender. Add carrots and stir well to combine. Pour in 8 cups of vegetable broth. Add chopped fennel, bay leaves, and thyme. Bring mixture to a boil. Reduce to medium heat and cook until carrots are tender, about 20 minutes. 
Remove bay leaves. Using an immersible hand mixer, blender, or food processor, blend soup mixture until creamy. Adjust the thickness of the soup if needed by adding more vegetable broth. Add salt and black pepper to taste. Mix in reserved fennel fronds.
Serve and enjoy!

I hope you enjoy the soup if you give it a try!   

Rhonda

Sunday Brunch/Whole Grain Turmeric Corn Cakes

After a lot of just plain ick in my life of late, I had the best news this week. My optometrist told me that unless I notice a change in my sight, I no longer need to see him on a six month, or even a yearly basis. I do need to continue seeing the retinologist so that he can monitor any growth of the moles on my retinas, but other than that, I am in great shape! WooHoo!!!

Since I was diagnosed with moles on my retina, I have become all the more conscious of eating foods that are high in vitamins that are good for the eyes. Believe it or not, turmeric is a spice that is great for so many things, but eye health is near the top of the list.

This morning I decided to try my hand at a pancake recipe that contains turmeric. The pancakes have a delightful orange color. 

Turmeric, on its own can be rather bitter, but paired with ginger, delicious! 

I began with 2 cups of cornmeal, 1 cup of whole grain wheat flour, 3 tablespoons of baking powder, salt, and 3 tablespoons of sugar. 

3 eggs, along with 2 cups of unsweetened coconut milk, and 1 tablespoon of fresh minced ginger were added.

The final ingredient, 3 teaspoons of turmeric powder.

The griddle was greased with oil, and 1/4th cup of batter used for each cake.

Once the bubbles began to pop, the cakes were turned and allowed to brown on the opposite side.
  

I served the cakes with good maple syrup. But fresh cooked applesauce would be great too!

Whole Grain Turmeric Corn Cakes

4 hearty servings

downloadable recipe

ingredients

2 cups corn meal

1 cup wholegrain wheat flour

3 tablespoons baking powder 

3 tablespoons sugar

1 tablespoon fresh minced ginger

1/4 teaspoon salt

3 eggs

3 teaspoons ground turmeric powder

2 cups unsweetened coconut milk

directions

Combine all dry ingredients and mix well.

Add eggs, ginger, and coconut milk to dry mixture. Beat well until the batter is smooth.

Heat griddle over medium heat. Use a vegetable oil of choice to grease griddle. 

Place 1/4 cups of batter per cake on hot griddle. Bubbles will appear. When bubbles begin to pop, turn cakes to opposite side and cook for another minute, or until golden brown. Place cooked cakes on plate and repeat with remaining batter.

Serve with warm maple syrup. Fresh, warm applesauce would be another delicious option.  

If you give the recipe a try, I hope you enjoy it as much as we did!

Happy Sunday!

Rhonda  

Sunday Brunch/Decadent French Toast with Maple Caramelized Apples

We said goodbye to our precious Gracie this past week. She has been a part of our family for the past 11 years, and will continue to be a part of my heart forever. Below is one of my favorite pictures as I think it shows her gentle spirit. She was my constant shadow, always near by, but never intrusive. Going back to my studio has been so very difficult as she was my only dog who would come down and hang with me. But then too, I think she loved the cool tile floor :) I'm so very grateful for all she added to my life. 

I haven't cooked all week, but this morning, it felt right.

A number of years ago, we always went out for breakfast after we had been to church. We then began going to an evening mass on Sunday, so I started making breakfast. I am now at a point that I would much rather eat at home as I always enjoy my own food far more than anything I can get in a restaurant. And...truth be told, I also get to stay in my pajamas ;)

This morning I made a kinda sorta new recipe for french toast. My husband loved it and I think you might enjoy it as well :) Decadent French Toast with Maple Caramelized Apples. 

For the french toast, begin with 6 eggs. Beat them well with a fork.

To the egg mixture, add 1 cup of almond milk, 1/4 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Mix all until well blended. 

For the apples, peel and slice 3 medium to large apples. Heat 2 tablespoons of butter in a large pan over medium heat. Once butter has melted, add the apples and stir well to coat with the butter. Cook until apple slices begin to brown. Add 1/2 cup of maple syrup. Stir well. Reduce heat to low and simmer until apples are tender.

Place bread in egg mixture and allow it to soak up the mixture until the bread is quite moist. Heat another pan, and add a little butter, a teaspoon or so. Place soaked bread in skillet and cook until golden brown, then turn and allow other side to become brown. Continue soaking bread until egg mixture is gone.

Serve the french toast with the caramelized apples. A nice addition to the apple topping would be toasted walnuts. Yum!
   

Decadent French Toast with 
Maple Caramelized Apples
serves 6
downloadable recipe

ingredients;
For apples
3 medium to large apples, peeled and sliced 
2 tablespoons butter, plus more for cooking french toast
1/2 cup maple syrup 
For french toast
6 eggs
1 cup almond milk
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
8 slices of hearty bread

For apples;
Melt butter in skillet over medium heat. Add apples and stir to coat apples with butter. Cook until apples begin to brown. Add maple syrup, stir and reduce heat to low and allow apples to simmer until tender. About 5 minutes.

For french toast;
Beat eggs with a fork until well blended and frothy. Add milk, extract, nutmeg and cinnamon and stir until well blended. soak bread in mixture until bread is well soaked. Heat another skillet over medium heat. Add about 1 teaspoon of butter per 2 slices of bread. Place soaked break in skillet and cook on each side until golden brown. 

Serve french toast with the maple caramelized apples. Sit back and wait for the compliments to come rolling in! :) Be patient as it may take a few minutes before their mouths aren't full!!!

Enjoy!

We have a tendency to live our days as though this life will go on forever. Take a few moments to pause, look at your loved ones, your pets, think about how they have enriched your life. And then, take another moment to say thank you. It only needs to be in your heart. One thing that I have learned is that what is in our hearts comes out in everything we do.
 Rhonda

Sunday's Soup/Green Garden Gazpacho

The summer here in Chicago started off so cold. I was wearing a jacket to walk the dogs until the end of June. So, when the super hot temps rolled in, whew...I was taken by surprise! 

When I was growing up, my grandmother would do all of her cooking in the early morning hours while the house was still cool. I am not as disciplined. I resort to salads, sandwiches, anything that doesn't require me to heat up the house. 

The soup recipe that I am sharing today, if I may say so :), is absolutely delicious, beyond easy to make, and it won't heat up the house, or you! 

The soup is tangy, a tad bit spicy, and so cool and fresh. Begin with the juice of 1 lemon, and then add more depending upon your taste. Great for lunch, or a light supper.     

Green Garden Gazpacho
4-6 servings

Ingredients;

1 cucumber, peeled and chopped
10 stalks celery chopped
1 avocado chopped 
Juice of 2 lemons
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
2 cups water
salt and black pepper to taste

For garnish;
Grated radish
Plain Greek Yogurt(optional)

Place all ingredients(except garnish)in blender or food processor. Blend until smooth. If the soup is a little too thick, add more water and adjust seasonings. Refrigerate until cold. 
To serve, garnish with a tablespoon of yogurt and grated radish.
Will keep in refrigerator for up to 3 days.

I even turned the soup into a smoothie by placing a handful of broccoli in my blender and then pouring in about a cup of the soup, blending until smooth. The perfect way to get an abundance of vitamins racing through your body. 

If you give the soup a try, I hope you enjoy it!

Rhonda