Creamy soup for cold nights. A family fave with whole wheat bread straight from the oven, and a veggie tray. As always, a quick and easy, family friendly recipe that is Good for You-Naturally!™

Cream of Broccoli Soup

Serves approx. 3 (we triple this for our family of 8)

• 3 cups veggie (or chicken) broth
• 1 head broccoli, diced
• 1 small onion, diced
• 3 Tbl. real organic butter
• 3 cups milk, homemade almond or raw goat
• ⅓ cup whole wheat flour, fresh ground

1.Prepare veggies.

2.Cook broccoli in broth.

3.Saute onion in butter.

4.Blend above with 1 cup cold milk, till smooth.

5.Add to one more cup of milk and heat until bubbly.

6.Shake flour with last cup of milk.

7.Whisk flour and milk into soup. Cook until thickened.

If you like the cheese thing, grate a little on top of each bowl after dishing up.

 

Dd has been longing for Soup Weather. I think – make that know – she meant Indian Summer, cool sunshine-y days and cooler nights, not very chilly, rainy, dreary days and nights. But happy or not about the way it came, Soup Weather is here.

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You can try 3 of our family favorite soups from our forthcoming recipe book, Good for You-Naturally!™ Simply Soups. Their recipes are posted here on this blog. And actually, we’ve had all 3 this week.

Lisa’s Savory Rice Soup

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Soup weather is coming upon us! Because you may also be in the midst of the busyness of getting back into your learning schedules, you may need some quick prep recipes. This week – and in our September newsletter – I want to share a couple super easy soup recipes that are Good for You-Naturally! Throughout this fall I’ll be sharing more of our family’s favorite soup recipes. These and many more will be available in Good for You-Naturally! Soups, an exclusive recipe book from Me and My House ministries.

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Lisa’s Savory Rice Soup

2 c. long grain organic brown rice

3/4 – 1 gallon pure water

1/4 c. all natural veggie broth powder

1/2 c. dried, chopped celery (or 1 c. fresh)

1/4 c. dried onion flakes (or med. onion fresh)

2 Tbl. dried parsley flakes

1/4 c. dried tomato bits (or 1 can organic diced tomatoes, or 2 large fresh)

1/4 tsp. dried minced garlic (or 1 clove fresh minced)

1/2 tsp. dried crushed basil

1.5 tsp. unrefined salt (Real®, himalayan, celtic)

3 cups frozen peas

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Simmer until rice is tender, about 1 hour.

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Wondering why I have all the dry ingredients listed first, and my normally preferred fresh in parenthesis? This is an easy recipe to do as a mix, mixing all dry ingredients together ahead of time and storing in a jar. (Or do several batches ahead in several jars.) When you need a quick  meal mix, just add the water and peas (and can of tomatoes, if you don’t have dried bits.)

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Serve with homemade whole wheat bread and butter, and carrot and celery sticks.

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Enjoy!

This recipe fits under the “comfort foods” category. It isn’t a living food, It isn’t a junk food. It’s just part of the 15-25% cooked, wholefoods category that can be included, if we are relatively healthy, for our “comfort” if we so desire. It’s a Soup again. We serve this with a large raw veggie tray, and usually a few homemade or whole wheat Good for You ingredients graham crackers.

Anyhow, here’s our recipe:

1 qt. tomato juice (if using canned, make sure there are no other ingredients.)

Heat 3 cups, reserve 1 cup in a shaker.

In the shaker add with the 1 cup tomato juice, and shake well:

1/4 c. whole wheat flour
1/4 c. honey
1/2 t. salt

When tomato juice in the pan comes to a boil, whisk in the contents of the shaker. Cook over medium heat until thickened, stirring often.

Optional: Stir in 1 Tbl. real butter.

Serve.

If you have 48 oz. canned tomato juice, just increase the other ingredient by half. (3/8 c. flour and honey, 3/4 t. salt, 1.5 Tbl. butter)

Enjoy!

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I promised a Corn Chowder recipe about a month ago – ouch! – but I still haven’t found where the children hid the recipe card so here’s Potato Soup instead, for now. This can be made on the stove or in a crock pot.

Simmer in water to cover until soft:

3-4# diced potatoes
2-4 stalks chopped celery
1/2 diced onion
(optional: 2-4 Tb. “BacUn’s” dried bacon bit substitute)

If needed, drain off any excess water, so it just barely covers the vegetables.

Blend, until fairly smooth, 1-2 c. of the cooked potatoes/ vegetable mix with:

2 c. not milk (homemade Almond Milk)
1/2 stick butter

Return blended mixture to the pot. Reheat if necessary.

Time to resurrect Friday Food. Now that fall is here I’m back in the mood for thinking of food prep. Summer is tough for me. Many times I don’t feel like eating, so I don’t feel like going near the kitchen or even thinking about food. But in the fall, my mind turns to crock pots, and soups, and homemade breads, and all the yummies we love to bake.

But since it’s still pretty warm out, AND since our meals have a nice, large fresh salad, at their foundation, I figure I’ll re-kick off this category with a favorite homemade Good for You-Naturally! dressing.

Lisa’s Ranch Valley Dressing

1 c. homemade mayo (recipe below – use full recipe)
1/4 c. almond-rice not-milk (or other milk/ buttermilk substitute)
1 t. fresh lemon juice
1 1/2 – 2 t. dried parsley
1/4 t. black pepper
1/4 t. unrefined salt (Real®, himalayan, celtic)
1/8 t. garlic powder
1/8 t. onion powder
1/2 t. dried thyme
1/4 t. dried basil
(adjust spices to taste)

Blend, shake or mix well. Refrigerate. Makes approx. 1 1/4 cups.

If you have a recipe that calls for the Ranch Dressing mix (the dry ingredients in a packet) eliminate the mayo, not-milk, and lemon juice, and add 3-4 T. of soy or rice milk powder (try Better than Milk brand.) If you want to make the dry mix ahead and later make the dressing, add the lemon juice, mayo and 1/4 c. pure water to this mix.

Lisa’s Homemade Mayo

1 egg
1 t. fresh lemon juice
1/8 t. unrefined salt
1/2 t. dry mustard powder
(opt. dash white pepper)
1 c. extra virgin olive oil (may taste strong) or expeller pressed safflower or grape seed oil (Mayo is about the only recipe I’ve found that does not work well with coconut oil, a more solid oil. It can be done, but is different type recipe and not as successful, IMO.)

Put all ingredients except the oil in blender or food processor with 1/4 c. of the oil. Begin blending and slowly pour in the remaining oil in a steady stream. The mayonnaise will thicken quickly. Turn machine off.

If it curdles or doesn’t thicken, return 1/4 c. of the mayo to the blender with another egg and add the remaining mayo just as you did the oil, the first time. Refrigerate.

Makes approx. 1 cup
Keeps approx. 10 days refrigerated

Enjoy!

For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
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