Spicy Tomato Soup

Serves 4

Ingredients:

• 2 32oz cans whole tomatoes in juice
• 1 large onion chopped
• 2 cloves of garlic minced
• 1 jalapeno chili, halved, seeded and minced
• 2 teaspoons of freshly minced fresh ginger
• 3 tablespoons of Spectrum Organic Spanish Olive Oil
• ½ teaspoon of ground cumin
• 2¼ cups of Imagine Low Sodium Chicken or Vegetable Stock
• 1 tablespoon of sugar
• 2 teaspoons of Hain Sea Salt or to taste.

Directions:

1. Drain tomatoes, puree tomatoes in processor.
2. In a medium size heavy bottom non reactive soup pan, cook onions, garlic, chili and ginger in the oil over a moderate heat, stirring occasionally until onion is soft about 8 minutes.
3. Add cumin and cook, stirring for 1 more minute.
4. Add tomato puree, broth, sugar and salt. Simmer uncovered, stirring occasionally about 20 minutes.
5. In batches puree soup until smooth. Transfer to a sieve and force through. Discard seeds, season to taste.
6. Reheat in cleaned saucepan, great with a grilled cheese sandwich.

Imagine Organic Tomato Soup With Charred Eggplant and Basil Crème Fraiche

Serves 4

Ingredients:

• 4 cups Imagine Organic Tomato Soup
• 2 medium sized eggplant cut into 1/2 inch slices
• ¼ cup of crème fraiche
• 2 tablespoons of Spectrum Moroccan Olive Oil
• 1 handful of basil leaves pureed
• 2 cloves of garlic sliced very thinly
• Hain Sea Salt and coarse black pepper to taste
• 6 sprigs of basil for garnish

Directions:

1. In a medium saucepan bring the tomato soup to a light boil and heat through over a medium high heat. Lower heat and keep warm.
2. Preheat the grill. Rub the garlic over the eggplant slices, brush with olive oil, season with salt and pepper and stack on baking sheet with the remaining garlic. Using tongs place the sliced eggplant on the grill and grill turning once until the eggplant is blackened on both sides and the garlic is golden (about 2 to 3 minutes on each side).
3. Remove from grill and cut into cubes. Keep warm.
4. In a small bowl combine the basil with the crème fraiche until well blended.
5. Ladle the soup into four warmed bowls, spoon in the garlicky eggplant, top with basil crème fraiche and garnish with basil leaf, serve with warm crusty bread.

Imagine Organic Creamy Butternut Squash Soup

Serves 4

Ingredients:

• 4 cups of Imagine Organic Butternut Squash Soup
• 1 cup of toasted sough dough croutons
• ¼ cup of toasted Squash seeds
• 2 tablespoons of chopped fresh cilantro
• 4 tablespoons of cream or sour cream

Directions:

1. Bring soup to a simmer and heat thoroughly.
2. Ladle into bowls; swirl in a tablespoon of cream.
3. Garnish with croutons, squash seed and cilantro.
4. Serve with warm crusty bread

Ecuadorian Cheese and Potato Soup

Serves 6

Ingredients:

• 6 cups of Imagine Organic Leek and Potato Soup
• 12 oz. of mozzarella cheese shredded
• 1 jalapeno minced
• 2 large potatoes peeled and cut into ¼ cubes
• 1 teaspoon of cumin
• 1 tablespoon of melted unsalted butter
• 1 small onion chopped
• 1 teaspoon of Hain Sea Salt and black pepper to taste

Garnish:

• ½ cup of fresh cilantro leaves
• 1 avocado peeled, seeded and sliced

Directions:

1. In a medium size pot, heat the butter over a low heat, stirring the onion and cook until soft and translucent (5 to 10 minutes).
2. Stir in the cumin, add the potatoes, cilantro, jalapeno and soup bring to a boil, lower heat cover and simmer for 15 to 20 minutes until the potatoes are tender.
3. Stir in the cheese and season with salt and pepper, simmer uncovered for 5 minutes. Do not boil.
4. Ladle soup into bowls and top with avocado and cilantro leaves.

Asian Onion Soup With Steamed Scallops and Coriander

Serves 4

Ingredients:

• 6 cups of Imagine No Chicken Broth
• 1 large red onion in half sliced in to ¼ inch slices
• 1 large yellow in half and sliced in to ¼ inch slices
• 1 cup of chopped leeks white part only
• 4 large shallots in half sliced into ¼ inch slices
• 6 scallions cut into 1 inch lengths
• 3 tablespoons of Dijon mustard
• 1 cup of dry red wine
• 3 tablespoons of Worcestershire sauce
• 1 tablespoon of chopped fresh thyme
• 12 large sea scallops
• ¼ cup of ground coriander (toasted)
• ½ cup of madras curry powder
• ½ cup of fresh cilantro leaves for garnish
• 2 tablespoons of Spectrum Canola Oil
• Hain Sea Salt and coarse black pepper to taste.

Crispy Onions

Makes 1 cup

• 1 large yellow onion sliced very thin.
• 1 cup of Arrowhead Mills Rice Flour
• Spectrum Canola Oil for frying.

Directions:

1. Dredge the sliced onion in the rice flour and coat well.
2. Heat the oil in a heavy bottom pot 1 third full over a high flame add the onions and fry about 3 to 5 minute, drain on paper towel and set aside.
3. Heat broth in a large saucepan over a medium high heat, add the oil.
4. When the oil is hot add the onions, leeks, shallots, stirring occasionally until brown about 10 minutes.
5. Add in the scallion, mustard, wine and Worcestershire sauce. Lower heat and stir.
6. Season with salt and pepper and add the thyme and broth.
7. Reduce the heat to a simmer and let cook until liquid has reduced about 30 minutes. Season again and keep warm.
8. Preheat the broiler and spread the coriander on a baking sheet and toast until golden under the broiler.
9. Season the scallops with salt and roll the edges in the coriander.
10. In a medium pot add water and set up a steamer, when the water is boiling add the curry powder and stir to dissolve, place the steamer on top of the pot and steam the scallops for 5 minutes.
11. Ladle the onion soup into 4 shallow soup bowls, mound in the onions lean three scallops against the onions and garnish with crispy onions, thyme sprigs, and serve.

Imagine Organic Bistro Cuban Black Bean Bisque With Melted Munster and Jalapeno Cornbread Croutons

Serves 4

Ingredients:

• 4 cups Imagine Bistro Cuban Black Bean Bisque
• ½ cup shredded Munster cheese
• 1 cup corn bread croutons
• ¼ cup cilantro leaves for garnish

Jalapeño Corn Bread

Makes one loaf

• 1½ cup of Arrowhead Mills Yellow Corn Meal
• 1 cup of Arrowhead Mills Enriched Unbleached Flour, sifted
• 1/3 cup of Hain Pure Foods Organic Sugar
• 1 tablespoon baking powder
• 1 teaspoon of Hain Sea Salt
• 1 ½ cups of milk
• 1 ½ stick unsalted butter, melted and cooled
• 2 eggs lightly beaten
• 2 tablespoons of jalapeno pepper seeded and chopped finely
• ½ tsp of cayenne pepper

Directions:

1. Pre heat oven to 400 F
2. Generously butter a 9x5x3 loaf pan
3. In a medium bowl combine the milk, eggs, and butter.
4. In a mixing bowl combine the corn meal, flour, sugar, cayenne pepper and baking powder using a paddle and blend in the jalapeno, milk mixture until batter is just moistened. Do not over mix.
5. Pour batter into the loaf pan and bake in the center of the oven for 35 to 40 minutes until golden and skewer comes out clean.
6. Cool in the pan on wire rack for 5 minutes and turn out on to wire rack and cool completely.
7. Cut a couple of slices about ½ inch thick and cut again into cubes about one cup.
8. Over a medium high flame heat black bean soup in a medium size pan, ladle into four bowls.
9. Sprinkle with croutons and top with shredded cheese. Place under the broiler until cheese has melted and has golden spots.
10. Top with cilantro leafs and serve.

Chilled Watercress Soup with Green Onion Cream

Serves 4

Ingredients:

• 4 cups of Imagine Vegetable Broth
• 3 Tbsp. of Spectrum Extra Virgin Olive Oil
• 2 medium onions thinly sliced
• 1 large leek, white part only sliced thinly
• 4 cups of watercress leaves with stems removed
• ½ cup of half and half

Green Onion Cream

• 1/4 cup crème fraiche
• 2 green onions thinly sliced, reserve some of the green part for garnishes
• 1 Tbsp. of fresh lemon juice
• 1 tsp. of grated lemon peel
• 2 splashes of Worcestershire sauce

Directions:

1. Heat oil in a heavy large saucepan over a medium high heat. Add onions and sauté for 10 mins until translucent, add leeks and sauté for a further 5 mins, add broth and bring to a boil. Reduce to low heat and cover and simmer for 10 minutes, remove cover and cool for a further 10 minutes.
2. Place 4 cups of watercress in a blender, pour in 1/2 cup of the prepared broth and blend until smooth and transfer to a bowl, puree remaining broth mixture and stir into water cress mixture, stir in half and half, cover and chill for about 4 hours.
3. In a small bowls mix together crème fraiche, white and green part of onion and all remaining ingredients until all is combined.
4. Divide the soup between the bowls and top with onion cream, garnish with remaining sliced green onion and serve.

Thai Chicken Soup

Serves 6

Ingredients:

• 4 cups of Imagine Organic Chicken Stock
• 2 Kaffir leaves left whole
• 3-inch piece of lemon grass stem minced
• 3-inch piece of fresh grated ginger
• 1-cup fresh cilantro leaves
• 1/2 cup medium shaved carrots rounds
• 1 bunch shredded lengthwise green onion
• 1 tablespoon Medium curry powder
• 1/2 tsp. Cumin powder
• 2 small fresh red Thai chili, slivered
• 2 cups Raised right Diced cooked chicken ½ white meat, ½ dark meat
• 1 cup cleaned and sliced and stemmed shitake mushrooms
• Salt to taste

Directions:

1. Bring chicken stock to a boil in a medium soup pot with a lid
2. Add all the ingredients holding back the carrots, and cilantro leaves, and lower heat to a simmer
3. Cook for 10 minutes, add the carrots and cilantro simmer a further 5 minutes. Remove Kaffir leaves before serving.
4. Ladle soup into shallow soup bowls and serve immediately.

Pumpkin Corn Chowder

Makes 2-1/2 Quarts

Ingredients:

• 2 C. onion, diced
• 2 C. green pepper diced
• 2 C. red pepper diced
• 1/3 C. jalapeno pepper diced
• 2 T. safflower oil
• 4 C. pumpkin peeled and cut into 1/2-inch cubes
• 2 T. garlic, minced
• 4 C. (1 quart) Imagine Organic Vegetable Broth
• 1 lb. cut corn (fresh or frozen)
• 1 T. chili powder
• 1 t. ground cumin
• 1/2 t. salt
• 1/4 t. black pepper
• 1 C. Soy Dream Beverage (Original flavor)
• 1/3 C. freshly chopped cilantro
• 1/4 C. freshly chopped parsley

Directions:

1. In a large pot, saute the onion and all of the peppers in oil for 5 minutes to soften.
2. Add the pumpkin and garlic and saute for an additional 5 minutes stirring often.
3. Add the vegetable broth and bring the mixture to a boil. Cover the pot, reduce the heat to low, and simmer for 25-30 minutes or until the pumpkin is just tender.
4. In a food processor (or blender) place 3/4 C. of the cut corn, add 1 C. of the cooking liquid from the pot, and process to form a chunky puree.
5. Add the pureed mixture, the remaining corn, chili powder, cumin, salt, and pepper to the pot, and simmer the soup an additional 5 minutes.
6. Add the remaining ingredients and stir well to combine.

Fluffy Matzoh Ball Soup

Ingredients:

• 4 large eggs (or 2 egg whites and 2 whole eggs)
• 1 cup seltzer or club soda
• Salt (about 2 tsp.) and freshly ground pepper to taste
• 2 TBS oil (canola)
• 1 cup matzoh meal (4.5 oz.)
• 1 Qt. Imagine Natural Organic No-Chicken Broth

Directions:

1. Mix the eggs well with a fork. Add the oil, soda water, matzoh meal, salt, and pepper and mix well. Cover and refrigerate for several hours.
2. Dip your hands or a spoon into cold water and make about 12 balls slightly smaller than ping pong balls. Can be made smaller if desired.
3. Bring Imagine Natural Organic No-Chicken Broth to a boil in a large pot, then place the matzoh balls in. Cover and simmer about 30 minutes or until soft.