Homemade “Condensed Cream of Celery” Soup

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This is a condensed soup, intended as a substitution in recipes that call for “canned condensed cream of celery soup.” If you’d like to eat it as a soup, dilute this recipe with an equal amount of milk or water!

Condensed Cream of Celery* Soup Recipe

Makes 4 cups (1 cup = 1 can of store-bought soup)

INGREDIENTS:

½ cup (1 stick) butter                              

1 cup finely diced celery*                           

1 cup unbleached white flour                                                   

2 cups chicken or vegetable broth

2 cups milk

2 tsp sea salt

1 tsp freshly ground black pepper

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

In a medium saucepan, melt butter over medium-high heat.

Add diced celery and sauté until tender (about 15 minutes), stirring occasionally.

Add flour, ¼ cup at a time, stirring until combined. (Mixture will have a consistency similar to cookie dough after all of the flour is added.)

Add broth. Turn heat to high and bring to a boil, whisking constantly until it thickens to a “gravy-like” consistency.

Add milk, salt and pepper. Continue whisking over high heat until “cake batter” consistency is reached (this may take up to 5 more minutes).

Use 1 cup of this soup as a substitute for 1 store-bought can of condensed soup. This soup freezes very well, too, so save time by making more than you need and freezing it in labeled plastic bags or containers in smaller portions for later use.

*This recipe is for cream of celery soup, but you can make condensed cream of mushroom, chicken, potato, etc. by substituting the 1 cup of celery with 1 cup of whatever ingredient you prefer. Just dice the selected ingredient, and sauté it until it is tender. Then follow the instructions here.

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Southwestern “No Bean” Chili

no bean chili

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If you have trouble digesting beans or your dietary restrictions don’t allow them, then you’ll love this hearty bean-less version of my chili! (Click photo to enlarge.)

This recipe is also delicious served over your favorite noodles and/or topped with shredded cheese!

INGREDIENTS:
3 lb ground beef (grass-fed is best)
2 large onions, finely diced
2 green bell peppers, finely diced
1 red bell pepper, finely diced
2 large tomatoes, diced (optional)
9 cups water
3 (6oz.) cans tomato paste (choose brand that contains only “tomatoes”)
4 TBSP chili powder, to taste
2 tsp cumin, to taste
2 tsp sea salt, to taste
½ tsp black pepper, to taste
Garlic granules, to taste
Red pepper flakes or cayenne pepper, to taste (optional)

DIRECTIONS:
Sauté onion, peppers and beef in large pot until meat is browned and veggies are tender. Season to taste with sea salt, black pepper and garlic granules. Transfer to a large crock pot. Add remaining ingredients and stir well. Simmer in crock pot on Low for about 8 -10 hours. If possible, taste a few times while it cooks and adjust seasonings to your taste. This recipe freezes well! It also tastes even better re-heated, so feel free to make in advance! (If you don’t have a crock pot, just simmer together in a large pot on the stove for at least one hour.)

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(For more great recipes and all of the grocery shopping tips you need to ensure that you select the most additive-free versions of every ingredient you need to make over 150 natural recipes, check out my book “Eating Additive-Free“! Your satisfaction is guaranteed or your money back!)

Smoky Butternut Squash Soup

smoked butternut soup

This is my new absolute FAVORITE soup of all time!!! If you love to make your home smell like a fancy restaurant, then this is the soup for you!

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(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

MAKES ~ 16 cups (or you can cut this recipe in half for 8 cups of soup)

INGREDIENTS:

  • 1 TBSP coconut oil
  • 2 medium onions, peeled and chopped
  • Two 3-pound butternut squash (6 lbs total), peeled and seeded (or use  4lbs of pre-chopped RAW butternut squash if you prefer)
  • 8 medium carrots, peeled & chopped
  • 12 cups Smoked Chicken Broth
  • 2 tsp sea salt, to taste
  • 1 tsp freshly ground black pepper, to taste

DIRECTIONS:

If using whole squash, cut squash into 1-inch chunks, and set aside.

Melt coconut oil in a large stockpot over medium-high heat. Add onion and cook until translucent, about 8 minutes.

Add squash, carrots and broth. Bring to a simmer and cook until veggies are quite tender, about 15-20 minutes.

Remove from heat and carefully use an immersion blender to puree the soup until smooth (keep in contact with the bottom of the pan, so you avoid splashing soup and burning yourself!).

Season to taste with salt and pepper.

Enjoy! This is great leftover, too!

CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!

(Psst….If you enjoy this recipe,  be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)