Roasted Red Pepper & Tomato Soup
Serves 4 to 6

1 - 14 oz (398 ml) can crushed tomatoes
4 cups (1 L) chicken stock
2 Tbsp (30 ml) VE Roasted Red Pepper Dip Mix
VE Sea Salt & VE Pepper, to taste

1. Whisk crushed tomatoes, chicken stock and VE Roasted Red Pepper Dip Mix in multi-pot.
2. Bring to a simmer for 5 minutes.
3. Season to taste with VE Sea Salt and VE Pepper.

Serve immediately.Serving tip: Top with grated Parmesan cheese, a dollop of prepared VE Pesto or Garlic Croutons.

Italian Bean Pasta Soup
Serves 4 to 6

2 cups (500 ml) tomato sauce
4 cups (1 L) chicken, beef or vegetable stock
1 Tbsp (15 ml) VE Verde Vinaigrette
1 - 19 oz (540 ml) can white beans, drained and rinsed
½ cup (125 ml) elbow macaroni
VE Sea Salt & VE Pepper, to tasteParmesan cheese, freshly grated

1. Combine first 5 ingredients in 12-cup multi pot and bring to a boil. Reduce heat, cover and simmer slowly for 20 minutes, stirring frequently.
2. Season to taste with VE Sea Salt and VE Pepper. Serve in pasta bowls and top with grated Parmesan

Gingered Carrot Soup
Serves 4

1 large onion, coarsely chopped
1 tbsp olive oil
1 lb carrots, peeled, and cut in chunks
2 cups low-fat chicken broth
2 tbsp finely diced VE Crystallized Ginger
1 tsp Pumpkin Pie Spice
1 ½ cups orange juice
½ cup half-and-half cream
VE Sea Salt & VE White Pepper, to taste
1 tsp VE Chives for garnish

1. In a large saucepan, cook onions in olive oil until soft.
2. Add carrots, chicken broth, VE Crystallized Ginger and VE Pumpkin Pie Spice.
3. Simmer for 25 – 30 minutes or until carrots are tender. Transfer to blender or food processor and blend until smooth.
4. Return mixture to saucepan. Add orange juice and cream. Heat to steaming, season to taste with VE Sea Salt and VE White Pepper.
5. Serve immediately. Sprinkle each with VE Chives.

Gingered Carrot Soup
Serves 4

1 large onion, coarsely chopped
1 tbsp olive oil
1 lb carrots, peeled, and cut in chunks
2 cups low-fat chicken broth
2 tbsp finely diced VE Crystallized Ginger
1 tsp Pumpkin Pie Spice
1 ½ cups orange juice
½ cup half-and-half cream
VE Sea Salt & VE White Pepper, to taste
1 tsp VE Chives for garnish

1. In a large saucepan, cook onions in olive oil until soft.
2. Add carrots, chicken broth, VE Crystallized Ginger and VE Pumpkin Pie Spice.
3. Simmer for 25 – 30 minutes or until carrots are tender. Transfer to blender or food processor and blend until smooth.
4. Return mixture to saucepan. Add orange juice and cream. Heat to steaming, season to taste with VE Sea Salt and VE White Pepper.
5. Serve immediately. Sprinkle each with VE Chives.

Winter Squash Bisque
Serves 4

2 tsp (10 ml) vegetable oil
1 medium onion, diced
3/4 lb (675 g) butternut or acorn squash, peeled, seeded and chopped
2 1/2 cups (625 ml) low sodium chicken or vegetable stock
Juice and zest of 1 orange
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Heat a large multi pot to medium; add vegetable oil and sauté onion for about 3 minutes. Add butternut or acorn squash and sauté an additional 4 - 5 minutes.
2. Add chicken or vegetable stock, orange juice and zest, VE Pumpkin Pie Spice, stir well and bring to a gentle simmer.
Cover and continue to simmer until all vegetables are tender, about 30 minutes.
3. Pour small batches of soup into a blender and puree until smooth. Return all pureed soup to multi pot and heat until warmed through, adding extra chicken stock to adjust consistency, if required. Season with VE Sea Salt and VE Pepper before serving.

Per serving: Calories 130,Fat 3.5 g (Saturated 0.5 g, Trans 0 g),Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 23 g (Fibre 5 g, Sugars 6 g),Protein 5 g.

Herbed Lentil Cabbage Soup
Serves 4 to 6

Cabbage provides potassium, vitamin K, fibre and special pigments that help with cancer prevention. Lentils are a good source of lean protein, fibre and vitamin B complex.

2 tsp (10 ml) vegetable oil
1 large onion
6 cups (1.5 L) low sodium vegetable stock
1 1/2 cups (375 ml) shredded Savoy or other green cabbage
1 – 10 oz (284 ml) can lentils, drained and rinsed
1 Tbsp (15 ml) VE Fines Herbes
VE Sea Salt & VE Pepper, to taste

1. Place a large multi pot over medium heat. Add vegetable oil, swirl pot and sauté onion until soft and aromatic, about 3 minutes.
2. Add vegetable stock and bring to a simmer. Reduce heat to medium low; add shredded cabbage and drained lentils. Stir and gently simmer for about 8 minutes or until cabbage is cooked tender crisp.
3. Sprinkle with VE Fines Herbes and season with VE Sea Salt and VE Pepper. Stir well and serve.

Per serving: Calories 170, Fat 4.5 g (Saturated 1 g, Trans 0 g),Cholesterol 0 mg, Sodium 1390 mg, Carbohydrate 17 g (Fibre 7 g, Sugars 5 g),Protein 14 g.