Creamy Vegan Avocado Cucumber Soup

Creamy Vegan Avocado Cucumber Soup

 Mmmmmmm.  Soups on!  Another icy, cold Winter day here in the North East but you can warm you soul with this creamy, flavorful cucumber soup.  The ‘creamy’ comes from rich, nutritious avocados, blended together with sautéed fresh vegetables, a pinch of dill and lots of black pepper to bring out the flavors.  I had peppers and celery to use up so that’s what went into this version but any root vegetable or winter squash, corn, carrots, even beans would compliment the avocado and cucumber base.    I love this soup with a crisp cracker or spicy crouton.   It has a fancy presentation but is just as welcoming for a weeknight family dinner.  Blend your cucs more for a smooth consistency or leave some small chunks as I did for texture.  Either way, this soup is hearty enough to be your main dish or use it aside a big fresh salad with lots of hot crusty bread.    

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Post-Superbowl Spicy Split Pea Avocado Soup

Post-Superbowl Spicy Split Pea Avocado Soup

 So dried split peas are about as cheap a soup ingredient as you could find.  About $1 per pound.  What’s awesome about the split peas in this soup is that I could afford to blend them up with some Post-Superbowl avocados left over from ‘Guac-fest’ last week….and now they’re mine!  Just a dollar a piece which is as cheap as they get here.  Did you know that avocados take 9 months to ripen completely? I mean including the time on the tree of course.  Healthy fats and creamy flavors at their best right now.  Grab some at your local market while they are trying to get rid of them after the game.  So split peas? I had never tried a single one to my knowledge until last year when Bob got it into his mind to make some split pea soup.  I picked up another bag of dried peas after he did because it was a mighty fine first taste of these babies.  Make sure to pick through the bag before you add them into anything, like all dried beans and veggies cause you may find a tiny rock or two amongst the bunch.  Not so tasty and tough on teeth for…

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Tomato Basil Soup with Flax Cracker Croutons

Tomato Basil Soup with Flax Cracker Croutons

Yes, while everyone else is shopping and decorating…. it’s time for another Canned Time soup.     The delicious homemade croutons / crackers add a nice spice and texture to this creamy soup.   You can find the recipe for the flax crackers  HERE.    The flax crackers store easily in a sealed container and break up in soup for a crunchy background flavor.  They hold up to the soup and are also great for spreads and dips.  And the soup is so fresh with all those sweet cherry tomatoes.  I really didn’t want to over do the spices to keep that creamy tomato flavor in the forefront. 

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Hearty Country Miso Soup

Hearty Country Miso Soup

 I fell in love with Miso soup at the same time I fell for sushi.   I love how simple the flavors are.  But being the Super Soupista that I have become since going Vegan, I just had to throw in some other goodies when I mixed up my first homemade batch of Miso. My husband and I spent last Saturday afternoon perusing our Asian Market to gather up all the items we’d need to try our hand at homemade sushi.  Making our first Miso just went along naturally with the whole ‘Sushi Shin-dig’.  The sushi went so well we wondered why we’d been paying so much in the restaurants for it?  It was so fun getting everything laid out on the table and rolling up our favorite things inside.  More on that soon but this Miso soup was a simple part of our Asian meal, and probably the most nutritious as well.  I’m not someone who has limited my Soy intake as some do but there are non-soy Miso products as well.  If you do use Soy Miso, choosing a good organic brand can greatly improve the health benefits for you. If you’re not into Tofu, this one is not…

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Deliciously ‘Raw’ Cucumber Dill Soup

Deliciously ‘Raw’ Cucumber Dill Soup

  I’ve recently re-discovered the first food blog that I connected with enough to read for hours:          The Sunny Raw Kitchen The author, Carmella Soleil, is no stranger to the Raw food world.  She brings such grace and creativity to her recipes, you’ll want to make them ALL.  They are delicious works of nutritious art in my mind.  She does for vegetables what Katie does for Chocolate.  And you must check out Carmella’s new companion site as well: Carmellas Sunny Raw Kitchen.  Its new and fun and full of wonderful information about maximizing food nutrition and enzymes. Today I had the pleasure of making one of her Raw soup basics, “Cucumber Dill”   This soup is a swirl of flavors from Cucumber of course, to black pepper and the bitter background of celery.  Then onion, garlic and fresh dill, topped with a little salty Nori make it come alive like no other vegetable soup I’ve had before.  I sound like I’m exaggerating – I’m not.  It is simple and fresh beyond any soup I’ve made. Please check out Carmella’s video page for a wonderfully detailed way to make some of this creamy, flavorful soup for yourself…

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Super Supper Soups

Thanks The Daily Meal for featuring my  Super Supper Soups  on the ‘Today’s Must-See-Food News!!!  I’ve brought so many different soups to Canned-Time this winter, I wanted to gather them together and show how they can work as a wonderful ‘food storage’ meal for anyone who makes up larger batches and freezes the leftovers. One of my absolute favorites from last year is a light broth, bean and vegetable soup: Kale & White Bean Soup More like eating a wonderful salad, hot.  It’s great for freezing to have on hand for busy nights.  Packed with nutrition and packed with spicy flavors.  A must try! Sweet Potato Stew Inspired from a delicious Sweet Potato Red Pepper soup from Averie Cooks, This is a perfect soup for canning, freezing or just having on hand for the week as a side dish.  It’s hearty texture is warming on cold days and it is stock full of nutrition, flavor and texture.  Serve it alone with chips, hot bread or salad for a meal on it’s own. Tsahob soup – or Yellow Veggie A bright-colored vegetable soup full of  zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A.   Spicy Tomato Adzuki Bean…

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Humpty Dumpty 6 Bean Soup & ‘Repin To Win’ Contest Winners!

This contest is now closed.       Okay, okay, okay!  Enough silliness……. And the winners are: Grand Prize winner, winning first choice of the 3 prizes for ‘repinning’ over 600 Valentine’s Day Pins is……… Laura Chassagne Laura, contact me at cannedtime11@gmail.com to claim your choice for 1st prize 🙂 And the 2nd place winner, with almost 300 ‘repins’ and winning 2nd choice of the prizes is….. Carol finally: Blake Cook  Is my 3rd place winner.  Nice job Blake!  You’ll get the 3rd prize in our contest 🙂 I want to thank Kathy Hester, Cocomama Foods and Becky Striepe for providing great prizes for the contest and a special thanks to Annie at anunrefinedvegan.com  for her help in getting things going for the event! And thanks to everyone who spent time repinning for the contest.  I hope you found some great Valentine’s Day ideas and recipes along the way.  Canned-Time gained over 800 new followers during the contest and I welcome each and every pinner to the site. Thanks and have a Healthy  day!!!  

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Sweet Potato Stuffed Swiss Chard Wraps with Spicy Tomato Soup

I am officially a ‘Soup-o-holic” this winter.  I can’t get enough of veggie or bean filled, hot steamy, full of flavor homemade soups. Last weekend, my husband wanted Tomato Soup and Grilled Cheese                                                                                                                                        (an old favorite of mine that I still crave) So in order to satisfy both of us like a good wife married to wonderfully understanding man, I settled on this wonderfully fresh Tomato soup and teamed it up with a veggie wrap that I’d been wanting to try since I saw them on Pinterest.  I’ve never tried to make wraps with anything other than Iceberg Lettuce back in my Atkins days.  They were less than satisfying I remember and never held anything really well inside.  Not so with these Swiss Chard wraps.  I won’t be giving instructions here on them…

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Tsahob Soup – Yellow Veggies with Black Beans

Yellow vegetables provide us with Beta-Carotene, zeaxanthin, flavonoids, lycopene, potassium, and vitamin C Yellow Veggies are Packed with Nutrients  Read more here:http://www.ahealthiermichigan.org/2011/03/29/10-reasons-to-eat-orange-and-yellow-fruits-and-veggie These bright-colored fruits and vegetables contain zeaxanthin, flavonoids, lycopene, potassium, vitamin C and beta-carotene, which is vitamin A. Tsahob Soup –  Yellow Veggies with Black Beans Serves 4-6 Ingredients: 3 Medium size Yellow Beets, washed, peeled, sliced 1 Medium Sweet Potato, peeled and diced 1  Potato, Cubed 3 Medium Yellow Squash 1 Can Low sodium Corn 1 Yellow Apple, Cored, Diced 2 Cups filtered water 3 Tbs. Olive Oil 1 tsp. Sea Salt 1 tsp. Black Pepper 1/2 tsp. Red Pepper Flakes 1 tsp. ground Tumeric 1 Vegetable Bullion cubes 1/2  to 1 cup of  Non Dairy Milk to adjust desired thickness of the soup. 2 Cans Black Beans, rinsed well In a large pot, heat Olive Oil and add in all the fresh vegetables.   Stir to saute for about 15 minutes on medium high heat. Add in all other ingredients except the Black Beans and the Non Dairy Milk.  Reduce the heat to low, cover and simmer for 1 hour. After the potatoes have softened, spoon the soup in batches to a blender or food processor and puree…

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Autumn Kale & White Bean Soup

Autumn Kale & White Bean Soup

Soup warms the soul.  Veggie soups warm my taste buds too!! These days, Kale is available just about everywhere. If you’re not quite sure just what to do with this King of nutrition, here’s a lovely simple, soup for you to try.   It’s perfect for any night of the week and fancy enough for any guest.  Fixes up in a flash and will make just about anyone a true Kale believer.        Enjoy!

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Sweet Potato Red Pepper Soup

Sweet Potato Red Pepper Soup

Featured On: This soup is a new favorite of mine.  Easy, inexpensive, nutritious…………. and delicious!! This is definitely the most simple soup I’ve ever made.  I’m really a ‘chunky’ soup person but this one has enough texture to it that it really satisfies without being complicated.  And it’s a beautiful presentation to boot… The changes I made from my inspiration soup from Averie Cooks were: I used Soy Milk Creamer instead of Coconut Milk.  I added at least 1 tsp. of black pepper and a 1/2 tsp. of sea salt. Averie’s recipe instructions that it’s a 15 minute soup preparation is no exaggeration either.  Really simple. I made a double batch and will freeze the rest after dinner for a perfect side dish this fall, already to warm up and serve hot and creamy, yum! It even smells wonderful, just like autumn. Be sure to check out the full recipe and pics for this delicious soup at Averie Cooks. Enjoy!

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