Cream of Broccoli Soup

1 tsp butter
1 small onion, diced
2 Tbsp flour
4 cups 1% milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes

1. Sauté diced onions in melted butter. Sprinkle flour over onions, stirring for 1 minute.
2. Slowly add heated milk being sure to whisk continuously. Bring to a slow boil until sauce has thickened.
3. Whisk in broccoli puree & VE Lemon Dilly Dip Mix and allow to simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper. Pour into serving bowls and sprinkle with VE Fines Herbes.

Tortilla Soup

14 1/2 oz Chicken Broth
14 1/2 oz Beef Broth
1 med onion -- chopped
1 cup prepared VE Poco Picante Salsa
1/2 tsp ground cumin
2 Tbsp vegetable oil
4 corn tortillas -- cut in 1/8" strips
4 oz Monterey Jack cheese

1. Combine chicken broth, beef broth, onion, salsa, and cumin in a large pot.
2. Place over medium heat and bring to a boil. Reduce the heat to low and cover. Allow to simmer for 20 minutes.
3. While broth is simmering prepare tortilla strips. Heat oil over medium heat in a medium frying pan. Add Tortilla strips and cook until lightly browned - cooking about 2 to 3 minutes per side; drain on paper towels.
4. To serve: Portion soup into bowls and top with tortilla strips then cheese. Serve immediately.

Egyptian Bean & Vegetable Soup

Serves 4 to 6
2 Tbsp Olive Oil
1 onion, diced
2 cloves garlic, crushed
1 tsp VE Whole Cumin
1 1/2 tsp VE French Dressing Mix
1/4 tsp VE Harissa
2 bay leaves
1 large carrot, diced
1 cup diced tomatoes (fresh or canned)
4 cups vegetable stock
2 cups canned fava (or white kidney) beans
3 Tbsp fresh lemon juice
VE Sea Salt & Pepper to taste
1 tsp VE Mint

1. In a large pot over medium heat olive oil. Add garlic and onions and sauté until onions are translucent.
2. Stir in VE Cumin, VE French Salad Dressing Mix, VE Harissa, bay leaves and carrot. Cook for 5 minutes.
3. Stir in tomatoes and vegetable stock. Bring to a simmer and continue to cook for about 15 minutes, until carrots are tender.
4. Add beans, lemon juice and VE Mint. Season to taste with VE Sea Salt & VE Pepper.
5. Remove bay leaves before serving.

Thai Hot and Sour Soup

Makes 4 Servings

5 cups chicken stock
3 cups shrimp, peeled & deveined
2 cups straw mushrooms or shitake
2 Tbsp VE THAI SEASONING
1 tsp fresh ginger
7 Tbsp Thai Fish sauce
5 Tbsp lemon juice
1/3 cup cilantro

1. In a large soup pot over med-high heat bring chicken stock to a boil.
2. Add shrimp, mushrooms, THAI SEASONING, and ginger. Bring to a boil again.
3. Add fish sauce, be sure to stir well, then remove pot from heat.
4. Stir in lemon juice and cilantro. Serve hot.

Cream of Broccoli Soup

Serves 4

2 Tbsp butter
1 small onion, diced
2 Tbsp flour
4 cups milk, heated
1 lb broccoli steamed and pureed
1 Tbsp VE Lemon Dilly Dip Mix
VE Sea Salt & VE Pepper to taste
VE Fines Herbes

1. Over medium heat melt butter and sauté onions.
2. Sprinkle flour over onions and sir for 1 minute. Using a whisk slowly add heated milk. Bring to a slow boil cook sauce until thickened.
3. Whisk in puréed broccoli and dip Mix. Let simmer for 5 minutes.
4. Season to taste with VE Sea Salt & Pepper.
5. Ladle in to individual bowls and sprinkle with VE Fines Herbes.

Hearty Tomato Pasta Soup

Serves 4

2 tsp (10 ml) vegetable oil
1 small onion, diced
2 ribs celery, diced
1 – 28 oz (796 ml) can diced tomatoes, with juice
2 1/2 cups (625 ml) vegetable stock (low-sodium is best)
2 – 3 Tbsp (30-45 ml) VE Rustico Sauce Mix
1 cup (250 ml) orzo pasta
VE Giardino Sea Salt
VE Pepper, to taste
1/4cup (60 ml) grated Parmesan cheese (optional)

1. In a large pot over medium heat add vegetable oil. Sauté onion and celery for about 4 minutes.
2. Add tomatoes, including the juice, vegetable stock and VE Rustico Sauce. Stir to mix well. Increase heat to Medium high and bring to a boil. Add orzo pasta and cook for about 8 minutes.
3. Season with VE Giardino Sea Salt and VE Pepper. Serve into individual bowls. Garnish with freshly grated Parmesan cheese.