These recipes yield roughly 1 and 1/3 cups of liquid soup, leaving lots of room in a 4-cup bowl for additional proteins, vegetables, and noodles.

My additions are usually Konjac Noodles, as well as pre-cooked frozen proteins, like Meatballs, and frozen vegetables, like Broccoli, Okra, Carrots, and Edamame. My milk of choice is Coconut Milk, my sweetener of choice is always Xylitol and and, if needed, I opt for Miso in lieu of salt.

Feel free to tweak the recipes to your tastes and enjoy whatever additions you want.

TIPS & TRICKS

The Celery Green Pea Soup and Celery Peanut Soup are not thick soups, but you can add thickeners, like a flour or cornstarch slurry, or even dry instant mashed potatoes, to achieve your desired thickness.

The Celery Potato Soup, which has instant mashed potatoes in it, may start out thin but will thicken up with patience. Try heating up the milk first and then reconstitute the instant mashed potatoes in the milk. Stir in the rest of the ingredients, and then heat and serve.

I sometimes like to add a can of chopped clams to the Celery Potato Soup, instead of Meatballs. A can of chopped clams contains 1/2 cup of clams and 1/4 cup of clam liquor (ie. clam juice). So when I use clams, I decrease the water in the recipe by 1/4 cup.

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I created these recipe to solve my soup issues. Containing anti-inflammatory foods, these single serving soups are part of my beneficial diet. Those anti-inflammatory foods being Peanuts, the ingredients in the Broth Mix and most of my additions (like the Clams).

The Broth Mix, Peanut Butter Powder, Green Pea Baby Food, and Instant Mashed Potatoes are also handy cooking shortcuts.

I love these soups and I hope you do too. Feel free to check out my other recipes.

Happy Cooking, Happy Living.

-Jen, aka. “Power Chair Dorothy”