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Autumn White Bean Soup
Amanda Mauser – Johnson & Wales University

Serves 6 – Vegan

1 Tbs. olive oil

1 small onion, halved and thinly sliced (1 cup)

3 cups chopped kale

1 small garnet yam, peeled and diced (1 cup)

1 Tbs. smoked sweet paprika, plus more for garnish

1 Tbs. curry powder

1 bay leaf

4 cups low-sodium vegetable broth

2 15.5-oz. cans Great Northern beans, drained and rinsed, divided

2 Tbs. red wine vinegar

Heat oil in medium saucepan over medium heat. Add onions, and cook 8 minutes, or until lightly caramelized, stirring often.

Add kale and cook 4 to 5 minutes, or until wilted. Stir in yam, paprika, curry powder, and bay leaf, and cook 1 minute more, or until fragrant.

Add broth, and bring to a simmer. Reduce heat to medium low, and cook 30 minutes, or until kale and yam are tender.

Purée 1 cup beans with 3/4 cup water in blender or food processor. Add purée and remaining beans to soup. Simmer 10 minutes, then stir in vinegar. Season with salt and pepper. Sprinkle each serving with paprika.

Roasted Vegetable Soup
Yvonne Bentley – The Art Institute of Fort Lauderdale

Serves 6 – Vegan

1 large rutabaga, cut into medium chunks (2 cups)

4 medium turnips, cut into medium chunks (2 cups)

1/4 cup olive oil, divided

1 medium onion, chopped (1 cup)

1 medium carrot, diced (1/2 cup)

1/2 cup sliced celery

4 cups low-sodium vegetable broth

1 bay leaf

Preheat oven to 375˚F. Toss rutabaga and turnips with 2 Tbs. oil on baking sheet, and season with salt and pepper. Cook 1 hour, or until tender, stirring occasionally. Cool 8 minutes. Transfer to blender or food processor, and blend until smooth.

Meanwhile, heat remaining 2 Tbs. oil in saucepan over medium-low heat. Sauté onion in oil 4 minutes, then add carrot and celery, and cook 3 to 4 minutes more, or until onion is translucent. Add broth and bay leaf, and simmer 12 minutes.

Remove bay leaf from broth mixture. Add hot broth to puréed vegetable mixture, and blend until smooth. Season with salt and pepper. Reheat, if necessary, before serving.

Spiced Butternut Squash Soup with Raisin Swirl
Anna Gaines – Johnson and Wales University

Serves 8          


3 Tbs. unsalted butter or margarine

1/2 cup slivered almonds

5 cups low-sodium vegetable broth

1 1/2 lb. butternut squash, peeled and cubed

1 tsp. ground cinnamon

1/4 tsp. ground ginger

2 cups nonfat milk, or plain soymilk

Raisin Swirl

1/2 cup raisins

2 Tbs. brown sugar

1/8 tsp. ground cloves

1/8 tsp. ground ginger

Heat butter in large stockpot over medium heat. Sauté almonds 4 to 5 minutes, stirring occasionally, or until browned. Add broth and squash, and bring to a boil. Add cinnamon and ginger, reduce heat to medium low, and simmer 30 minutes, or until squash is very tender.

Purée soup in batches in blender or food processor, adding a little milk if soup is too thick to blend. Return to pot, and stir in milk. Season with salt and pepper.

To make Raisin Swirl: Combine all ingredients in small saucepan with just enough water to cover. Bring to a boil, reduce heat to medium low, and simmer 10 minutes or until raisins are plump and sugar is dissolved. Blend 1 cup soup mixture with raisin mixture until smooth.

Ladle soup into bowls. Garnish each serving with 2 Tbs. Raisin Swirl.

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