Three Cs Soup Recipes

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



3 C's Soup #3 (Carrot, Cauliflower & Celery) W/Cheese image

This is a chunked full vegetable soup with lots of vitamins. Made for my special kids who had usually never tasted a fresh vegetable before. There are no onions, garlic or peppers in any of the soups.

Provided by Montana Heart Song

Categories     Cauliflower

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

1 large head cauliflower, cut in flowerettes, then cut vertically, thin slices
10 stalks celery, thinly sliced with leaves
6 large carrots, grated
2 quarts water
1/2 cup margarine
1 teaspoon salt or 1 teaspoon salt substitute
1 (12 ounce) can evaporated milk
2 cups milk
2 cups frozen peas (optional)
2 cups cheddar 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.

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



3 C's Soup #1 (Carrot, Cabbage & Cucumber) image

I tried to feed my special children as many vegetables as they could hold.Some had never tasted a fresh carrot etc.This is one of the recipes. I have (4) 3 C's Soup recipes.

Provided by Montana Heart Song

Categories     Greens

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

20 baby carrots, chopped in very small pieces or 20 baby carrots shredded carrots
6 -8 cups shredded cabbage
6 -8 cups cucumbers, chunks peeled and seeds removed
2 quarts water
1 teaspoon salt or 1 teaspoon salt substitute
1/4 cup margarine
1 tablespoon parsley flakes or 1 tablespoon dried cilantro
1 bay leaf
2 teaspoons Bon Appetit seasoning mix
1 dash chili powder
1 dash nutmeg
1 (12 ounce) can evaporated milk
3 cups milk
1 teaspoon white pepper (optional)
1/8 teaspoon turmeric (optional)

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.

Nutrition Facts : Calories 134.9, Fat 8.4, SaturatedFat 3.4, Cholesterol 16.8, Sodium 327.3, Carbohydrate 11.3, Fiber 1.6, Sugar 3, Protein 5

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