Adapted from a recipe by Marie Oser

A delicious, creamy soup with no cream or added fat.

To serve, ladle soup into individual bowls. Sprinkle with pumpkin or sunflower seeds

A delicious Fall stew you can make in your crockpot or in a regular saucepan.

Submitted by Katherine Lawrence (www.plantbasedhealth.com), cooking instructor for The Cancer Project.

This wonderfully spiced soup can be made in either a pressure cooker or regular soup pot.

Minty, lemony, and delicious pressure cooker recipe.

A couple of nights ago at Fresh Choice they were serving a Tuscan White Bean soup I really liked – so I decided I’d try to replicate it at home in the pressure cooker. Here’s what I came up with this afternoon.

3 corn tortillas, torn into pieces
1 1/2 cups stock or broth…

I made this simple soup last night and it was heavenly. Here’s what I did: I didn’t have leeks, so I substituted 2 chopped onions. I made up a mixture of Herbes de Provence following the recipe at the end, and at the very end, I pureed part of the soup using a hand-blender, trying to keep most of the carrot pieces intact. Also, I followed the regular directions, not the pressure cooker ones, because it was such a quick-cooking dish. Definitely a keeper.

Susan’s serving suggestion: I like this recipe with cauliflower added. After removing the lid, I add about 1 pound of chopped cauliflower, replace the lid, and heat over low heat until the cauliflower is just cooked, about 5 minutes. This also works with frozen chopped cauliflower.

1 quart water
3 cups chopped carrots…

2 pounds butternut squash — peeled and seeded and cut into 1 1/2-inch chunks
2 large ribs celery…

1 medium onion, finely diced
2 cloves garlic, minced…

A quick and easy soup made from can pumpkin and tomatoes.