BUTTERNUT SQUASH SOUP (Panera Bread Copycat)

 BUTTERNUT SQUASH SOUP (PANERA COPY CAT)

https://www.rachelcooks.com/2015/10/21/copycat-panera-squash-soup-recipe-vegetarian/

Kambria told me she loves the squash soup from Panera Bread. Lisa said she really likes it to.  I went and got it one day and yum!  Decided to try and find a copy cat. I thought this was very good and tasted just like it.  I didn't add any additional salt (but did use salted butter) or brown sugar.   Scott drank all the whipping cream I had on hand so didn't try it with that.  Would have been really good.

1 tablespoon extra virgin olive oil

 1 small yellow onion, diced (about 3/4 cup)

 2 pounds chopped butternut squash (about 6 heaping cups)

 3 small carrots, chopped (about 1 cup)

 3-4 cups vegetable broth

 2 cups apple cider or apple juice (do NOT use apple cider vinegar)

 1/2 teaspoon curry powder

 1/4 teaspoon cinnamon

 dash of nutmeg

 1/2 cup pumpkin puree

 2 tablespoons butter

 2 ounces low-fat (neufchatel) cream cheese

 1 tablespoon brown sugar, more to taste

 salt to taste

 heavy cream, optional

In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently.

Add squash, carrots, vegetable broth, apple cider, and spices.

Bring to a boil, reduce heat and simmer for 10-15 minutes, or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.

Taste soup and add salt as desired. You may also add extra brown sugar or honey to achieve a taste closer that of Panera’s. You can also add a little heavy cream if you want a more decadent soup. If desired, add more vegetable broth to thin soup.

Return to burner over medium-low heat, if needed to heat the soup back up, and then serve immediately.

NOTES

If you want it to be just like Panera squash soup – add more brown sugar and/or honey to taste.

This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR. If you can’t find apple cider (sometimes it’s hard to find if it’s not fall), use a natural (100% juice) apple juice. If you use vinegar by accident, your soup will NOT turn out and will definitely NOT taste like Panera’s.

To reduce sodium, use low sodium or no salt added vegetable broth.

BEST LENTIL SOUP

BEST LENTIL SOUP RECIPE
I think this is my favorite one.  So good! Good comments on the website.  I took the suggestion of one person and did 1 can regular diced tomatoes and 1 with chiles and didn't add red pepper flakes.  Just the right spice level.  Could easily be doubled.  I thought the kale would cook down,but it didn't so next time need to chop or cut smaller. This is what the person put who posted the recipe:

https://cookieandkate.com/best-lentil-soup-recipe/

This simple vegan lentil soup recipe comes together quickly with mostly pantry ingredients. Be sure to have your ingredients prepped and ready before you start cooking! Recipe yields four large bowls of soup, or six more modest servings.

¼ cup extra virgin olive oil - didn't add
1 medium yellow or white onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon curry powder
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, lightly drained (1 regular, 1 with chilies)
1 cup brown or green lentils, picked over and rinsed
4 cups vegetable broth
2 cups water - don't remember adding this since I had already precooked lentils
1 teaspoon salt, more to taste
Pinch of red pepper flakes - didn't add
Freshly ground black pepper, to taste
1 cup chopped fresh collard greens or kale, tough ribs removed (chop small)
1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste (had a fresh lemon)

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.
Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and purée the soup until smooth. Pour the puréed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)
Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes.
Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

ALTON BROWN LENTIL SOUP

ALTON BROWN LENTIL SOUP
We all really liked this.  Scott just started eating plant based so I did 1 can (15 oz) chicken broth and the rest vegetable broth that I made myself (frozen vegetable scrapes boiled down and some vegetable concentrate added)

Alton Brown Lentil Soup
https://www.food.com/recipe/alton-browns-lentil-soup-369791?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

2 tablespoons olive oil - didn't add
1 cup onion (chopped finely) - any onion will work
½ cup carrot (chopped finely) - used 1 cup
½ cup celery (chopped finely) - used 1 cup
2 teaspoons kosher salt - did 1 kosher and 1 iodized
1 lb lentils (culled & rinsed)
1 cup tomatoes (peeled & cubed)
1 quart chicken broth
1 quart vegetable broth
½ teaspoon coriander (ground) - at the end used 1 drop fennel and sprinkled in more cumin 
½ teaspoon cumin (ground)
½ teaspoon grains of paradise (ground) - can substitute black pepper/cardamom

with salt, sweat the onion, carrot, and celery in hot olive oil.
add the broth, tomatoes, lentils and seasonings.
bring to a boil.
reduce heat and cover, cooking about 35-45 minutes.
blend if desired (I do not blend).

TOMATO JUICE SOUP

We all really like this soup.  The 2nd time I made it I added 1# cooked italian sausage and used tortellini pasta (with cheese - any kind would be good).  I did a 8 oz package - could have used more, but not necessary.  Next time I think I will add 1 can of green beans at the end.  Could also try chopped spinach.  I made and put in the instant pot before work on crock pot mode then added pasta and did pressure cooker for how ever long it needs to cook pasta (tortellini I did for 6 min - regular pasta I would do 10-11 min)  I also did bay leaves instead of dried basil - liked it better.  Makes lots would be easy to double if needed.   

4 cups tomato juice
4 cups vegetable broth
1 can Italian diced tomatoes (regular works too)
1 cup carrots
1 cup celery
1/2 onion
1 T dried basil or bay leaves
1 # cooked italian sausage, cooked
----
8 oz pasta

Crock pot low 8 hours or instant pot enough time to cook pasta (haven't used instant pot enough to know if vegetables will cook in that little amount of time?)

BROCCOLI SOUP

CREAMY BROCCOLI SOUP

Takes about 40 minutes to cook. Found in realsimple magazine. We really liked this recipe and it was easier to make than I thought it would be. We had it with salad and brischetta on bread.

1T oil

1 medium onion, chopped

1/8 tsp crushed red pepper (optional), didn't add

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2 cups low-sodium vegetable broth

2 cups water

1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)

1 (8 oz) large russet potato, peeled and cut into 1/2" pieces (I used red potatoes)

Kosher salt and black pepper

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2 ounces (1/2 cup) sharp white cheddar, grated

Bagel chips, for serving

Heat oil in large saucepan over medium heat. Add the onion and red pepper, stirring occasionally, until the onion is soft, 4-6 minutes.

Add the broth, broccoli, potato, 2 cups water, 1/2 tsp salt and 1/4 tsp black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18-20 minutes.

In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (I used my Braun). Top with Cheddar and bagel chips, if desired, before serving.

per serving: 200 calories; 8g fat (3.5g saturated fat); 15mg cholesterol; 436mg sodium; 8g protein; 25g carbohydrates; 4g sugar; 4g fiber; 2mg iron; 164mg calcium.

BROCCOLI-CHEDDAR SOUP
Julia Britton posted this on facebook. We all really liked it.
http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-cheddar-soup-recipe/index.html?soc=share
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
Croutons, for topping (optional)
Directions
Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g

LENTIL SOUP

GERMAN LENTIL SOUP

We all liked this. It was posted on the Allred Biggest Loser Blog by Melody. This is what she said about it:

I made this soup for my family, my parents, and my sister's family. Everybody gobbled it up and wanted more, even the kids. We realized that it is actually quite healthy! It's got lots of fiber and nutrients, as well as being relatively low-calorie. Yes, it has bacon in it, but is also makes about 8 servings, so you are only getting a half a slice of bacon, which isn't bad at all. Enjoy!

4 bacon slices, diced
1 onion, diced
3 carrots, sliced
3 or 4 celery stalks, sliced
1 ham steak, cut up
1 16 oz package brown lentils
1/2 tsp pepper
1/2 tsp thyme
2 bay leaves
8 cups hot water
2 tsp salt

---2 T lemon juice (the lemon juice makes it!)

In 5 quart pon over medium-high heat, fry bacon until lightly browned (next time I would cook it until almost crisp). Add onions, celery, and carrots and cook until onions are tender, about 5 minutes. Add ham, lentils, pepper, thyme, bay leaves, hot water, and salt. Cover and simmer over low heat 1 hour or until lentils are tender. Discard bay leaves.

Stir in lemon juice.

INSTANT POT LENTILS
https://www.pressurecookrecipes.com/instant-pot-lentils
I really liked this recipe.  Tasted like minestroni soup.  Really good with croutons or crackers.
I soaked and rinsed my lentils.  I also cooked them for about 2 minutes in the instant pot and then rinsed again.  I felt this helped a lot with the gassiness.

2 cups lentils
4 cups vegetable stock
2 bay leaves
2 carrots, roughly diced
2 ribs celery, roughly diced
2 T unsalted butter or olive oil (I didn't use this - just used vegetable stock)
1 # smoked kielbasa sausage (didn't add)
1 onion, roughly diced
1 shallot, roughly diced
6 cloves garlic, roughly diced
14 oz crushed tomatoes
1 tsp cumin seed, ground
1 T regular soy sauce
1 T fish sauce (can substitute with regular soy sauce)

Garnish: (didn't do this)
dash of balsamic vinegar
freshly grated parmesan cheese

Brown sausage in saute more function to heat up Instant Pot.  Wait until HOT appears on the screen (8 min)

Add to 2 T butter or oil or broth - add in sausage and saute 5 min

Add in diced onion, shallots and saute for 3 minutes.  Add in minced garlic, 1 tsp ground cumin and 2 bay leaves then saute another minute.

Pour in 1/2 cup unsalted stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.  Give it a quick mix.

Add in 2 cups green lentils, diced carrots,, diced celery, 1 T soy sauce 1 T fish sauce.  Pour in 3 1/2 cups stock then give it a quick mix.  Layer 14 oz crushed tomatoes on top of the other ingredients in Instant Pot - do not mix!

Make sure venting position is on sealing.  Pressure cook 10 minutes - natural release 10 minutes.

If you want it thicker, change to saute more function.  Take a little out and put in a bowl to see if you like the balsamic vinegar before adding to the whole pot.

Curried Sweet Potato, Lentil and Chicken Soup

1	large or 2 medium dark-orange sweet potatoes, peeled, cut into 1/2-inch cubes (2 cups)
1/4	cup chopped onion
1/2	cup apple juice
1/2	cup water
2	cans (19 oz each) Progresso® Vegetable Classics lentil soup
1 1/2	cups Green Giant® frozen cut green beans
1	cup finely chopped cooked chicken
2	to 3 teaspoons curry powder

1.

In 3-quart saucepan heat sweet potatoes, onion, apple juice and water to boiling over medium-high heat. Reduce heat to medium-low. Cover; cook 5 minutes.

2.

Stir in soup, beans, chicken and curry powder. Heat to boiling. Reduce heat to medium-low. Cover; simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. 1 Serving: Calories 220 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol20mg; Sodium 670mg; Total Carbohydrate 34g (Dietary Fiber 6g, Sugars 6g); Protein 14g Percent Daily Value*: Vitamin A 150%; Vitamin C 6%; Calcium 6%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1Vegetable; 1 Very Lean Meat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet.