3 Cs Soup 1 Carrot Cabbage Cucumber Recipes

3 C'S SOUP #1 (CARROT, CABBAGE & CUCUMBER)

Steps:

• In large stockpot, add water, carrots, cabbage and cucumber, salt, margarine and cilantro and bay leaf.Cover.
• Cook 20 minutes on low heat.
• Take off heat, remove bay leaf.
• Add 2 tsps bonapetite seasoning and dash of chili powder and a dash of nutmeg.
• Add evaporated milk and regular milk.
• Reheat slowly.
• If there are any pieces remaining, you may carefully mash with a potato masher.
• Note: When serving to children I did not add pepper and turmeric.
• The grated carrots give a nice color to the soup along with the chili powder and if you had turmeric you will get a buttery color.
• Taste and add more salt if necessary.

3 C'S SOUP #3 (CARROT, CAULIFLOWER & CELERY) W/CHEESE

Steps:

• In large stockpot add carrots, celery and cauliflower to 2 quarts water. Add margarine, salt.
• Cook 20 to 25 minutes on low heat, covered.
• Take off heat, add evaporated milk, two cups of milk and optional frozen peas.
• Put back on burner and heat on low and stir until warm and hot to serve. Do not boil.
• Ladle in serving bowls, pass the cheese if they want a soup topper. Serve with triscuits or a whole wheat cracker. This is a very rich soup. If you want to add more water, feel free.

CARROT CUMIN PARSLEY SOUP

Steps:

• Heat oil in a large soup pot over medium-high heat. Add carrots and onion; cook until slightly softened, about 5 minutes. Add garlic, coriander, and cumin; cook until fragrant, 1 to 2 minutes.
• Add bone broth and bring to a boil. Lower heat and simmer until the carrots are tender, 5 to 7 minutes. Add parsley; cook for 1 minute more.
• Puree with an immersion blender or in a blender until smooth. Add yogurt; blend until thoroughly mixed. Season with salt and pepper. Ladle into bowls and garnish with cilantro.

CREAMY CABBAGE AND CARROT SOUP

Steps:

• In a big soup pot, heat the oil over moderate heat. Add the onion and garlic and sauté for 7 minutes or until the onion is soft.
• Add the carrots and sauté for 5 minutes or until the carrots are crisp-tender.
• Stir in the cabbage, cover and cook, stirring occasionally for 10 minutes or until the cabbage is wilted.
• Add the broth, 2 ½ cups water, dill, tomato paste, ginger, salt and pepper. Bing to a boil. Reduce heat and simmer for 15 minutes or until the cabbage is very tender. Stir the sour cream into the soup.

CARROT, POTATO, AND CABBAGE SOUP

Steps:

• Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.