NOTICE: In preparation for the UnDiet Recipes book this site will no longer have new recipes added to it . But don't despair - if you place yourself on the UnDiet Update list you'll recipe new recipes each month, many of which will not even be in the recipe book!

UnDiet Protein Soups

Hamburger Cabbage Soup

In the morning or the night before wash and freeze 5 medium tomatoes. While the meat is browning remove the tomatoes from the freezer. If possible place on lid of soup kettle while the vegetables are cooking. If this isn't possible, place them in a sealed container and soak in hot water until thawed.

Brown in heavy bottomed soup kettle

1 pound ground turkey

Stir in, bring to boil, lower heat and simmer until vegetables are tender, about 1 hour, stirring occasionally.

1/4 head cauliflower, cut into bite-size pieces
1/2 head green cabbage, shredded
1/2 cup parsley, chopped
1 medium or large onion, chopped
1~14 ounce can stewed tomatoes, chopped
2 stalks celery, thickly sliced
2 large garlic cloves, minced
2 glugs red wine
4 cups vegetable light or dark broth
6-10 drops hot sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper

The soup will be quite thick, but you'll be adding pureed tomatoes at the end.

When tomatoes are thawed, core them over a bowl to keep the juices. Peel and discard skin. It comes off very easy after they've been frozen. Use your hands to squeeze tomatoes until they're a chunky pulp. Season to taste with sea salt and black pepper. Leave near soup pot to bring to room temperature. You can do this step a couple of days in advance if you like. I sometimes prepare tomatoes this way and keep them in the fridge to add to soups and stews when I'm in Michigan in the winter, so that I can get away with a smaller salad when the weather is cold and snowy.

When soup vegetables are tender place about 1/4 cup pureed tomatoes in individual soup bowls. Ladle soup over tomatoes. Taste and adjust seasoning.

Note: you could simply cook all of the tomatoes with the soup but then it would be very acidic. This method reduces the acidity of the soup and gives you more living enzymes with your meal. Freezing the tomatoes makes them easy to peel and more closely mimics the consistency of stewed tomatoes.

Brie & Bacon Soup

Saute 5 strips of bacon in a large pot until browned but not crisp. Drain on paper towels, then coarsely chop. Remove all but 2 tablespoons of drippings from the pot. If you've used turkey bacon you won't have any drippings so use butter to saute the onion. Add 1 medium onion, chopped and saute until translucent, about 7 minutes. Stir in

1 head cauliflower, separated into florets
1~10 ounce can cream of celery soup ( Dixie Diner , Walnut Acres , let me know if you find any supermarket brands that are UnDiet compatible)
2-1/2 cups light vegetable broth

Bring to a boil, reduce heat and simmer 15 minutes or until cauliflower is soft. Cool soup 10 minutes before adding bacon and 4 ounces Brie. When cool enough to handle, puree in batches in a blender until smooth, pouring pureed soup into another pot or storage container.

Garnish: puree 1/2 cup fresh parsley in a blender, adding up to 1/4 cup heavy cream 1 tablespoon at a time, scraping sides of blender often, until smooth. Leftover parsley puree can be used to add punch to any other cream or broth soup.

To serve: reheat over low heat, adding water or broth, a little at a time if needed to thin soup.

Applying the Garnish:

Christmas: scoop pureed parsley into a small ziplock baggie. Snip one of the corners off and squeeze puree in a straight line onto top of individual bowls of soup. Draw a toothpick across each line to make pine-tree "branches". Sprinkle tree with crushed red pepper "ornaments."
Other times of the year you can just squiggle a line across the soup or around the outer edge, and sprinkle a few crushed red peppers on top.
For fun I'll sometimes write the initials of my guests in their bowls, or one letter in each bowl, which when unscrambled spells out a message or a clue to something.

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last revised February 28, 2004
Copyright Kathleane C. O'Leary 1997-2005 all rights reserved
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