Soup and smoothie recipes please!?

My doctor put me on an all-liquid diet for the next couple weeks or so while a tear in my stomach lining heals. I'd prefer to make something rather than just buy canned soup. Does anyone have any good soup or smoothie recipes I can make that don't have meat, potatoes, or carrots? I can use the crockpot too. If anyone else has been on a dr-ordered liquid diet and has any other recipes or food ideas, that'd be great too! Thanks in advance!Soup and smoothie recipes please!?
Awww you poor baby! I hope everything works out for ya :) Here's some super yummy and simple recipes that will keep ya full.





Berry Banana Smoothie





2 cups 1% low-fat milk


1 medium ripe banana, sliced


1/2 cup SPLENDA庐 No Calorie Sweetener, Granular


1 env. KOOL-AID Strawberry Flavor Unsweetened Soft Drink Mix


2 cups ice cubes





PLACE all ingredients in blender; cover.


BLEND on high speed 30 sec. or until thickened and smooth, stopping occasionally to scrape down side of blender.


SERVE immediately.





Sunrise Smoothie





1 cup chopped ripe strawberries (5 large strawberries)


1 cup chopped seeded watermelon


1 cup chopped fresh peach


1 cup raspberry sorbet


1/4 cup freshly squeezed orange juice


Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy. Add more orange juice if you'd like it a little less thick. Serve immediately in tall glasses with straws.





Triple Berry Yogurt Smoothie





8 ounces frozen mixed berries


2 small bananas, peeled, cut into 2-inch pieces, and frozen


6 ounces vanilla yogurt, preferably whole milk


1 cup whole milk


1 to 2 tablespoons honey


Add all ingredients to blender and puree until smooth. Pour into glasses and serve immediately.





Apple Butternut Squash Soup





2 Tbsp. butter or margarine


1 medium onion, chopped


1/8 tsp. ground nutmeg


6 cups chopped peeled butternut squash


2 medium Granny Smith apples, peeled, chopped


3 cans (14-1/2 oz. each) vegetable broth


1/2 cup PHILADELPHIA Honey Nut Flavor Cream Cheese Spread





MELT butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 50 min. or until squash and apples are tender, stirring occasionally.


COOL soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.


LADLE soup into eight serving bowls just before serving. Add 1 Tbsp. of the cream cheese spread to each bowl; stir gently to swirl.





Angel Hair Soup





1 can (28 oz.) diced tomatoes, undrained


1 small onion, chopped (about 1/2 cup)


1/4 cup KRAFT Zesty Italian Dressing


2 cans (14-1/2 oz. each) chicken broth


1/2 cup oil


12 oz. thin noodles, such as angel hair, vermicelli, capellini or spaghettini


1 qt. (4 cups) water


1 cup KRAFT Shredded Cheddar Cheese


1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream





PLACE tomatoes, onion and dressing in blender container; cover. Blend until smooth. Pour into large saucepot. Bring to boil on medium-high heat. Stir in chicken broth. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally. Meanwhile, heat oil in separate saucepan on medium heat. Add noodles; cook 1 minute or until golden brown, stirring constantly. Drain noodles.


ADD noodles and water to tomato mixture in saucepot; cook on medium-high heat 10 minutes or until noodles are tender and about 1/3 of the broth is absorbed. (The noodles should still be somewhat soupy.) Sprinkle with cheese.


TOP each serving with about 1 tsp. of the sour cream; swirl lightly with spoon.





French Onion Soup (you can take out the croutons if you can't eat them)





2 Tbsp. butter or margarine


3 large onions, peeled, sliced and separated into rings


2 cans (10-1/2 oz. each) condensed beef broth


1 Tbsp. A.1. Original Steak Sauce


1 cup seasoned croutons


1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese or KRAFT Shredded Swiss Cheese





MELT butter in large saucepan on medium heat. Add onions; cook 10 min. or until golden brown, stirring frequently.


ADD broth, 2 soup cans water and steak sauce. Bring to boil. Reduce heat to medium-low; simmer 5 min.


PREHEAT broiler. Ladle soup evenly into 4 large ovenproof bowls. Top with croutons and cheese. Broil 2 to 3 min. or until cheese is melted.





Cheesy Bean Soup





2 cups dried cannellini beans, soaked 8 to 12 hours, drained


1 bulb garlic (about 3 oz.)


2 Tbsp. plus 1/2 tsp. olive oil, divided


1 large onion, chopped


4 cans (14-1/2 oz. each) chicken broth or vegetable broth


1 pkg. (8 oz.) KRAFT Shredded Cheddar %26amp; Monterey Jack Cheese





PLACE beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.


PREHEAT oven to 400掳F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.


HEAT remaining 2 Tbsp.oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes.


ADD soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.





Curried Pumpkin Soup





1 Tbsp. olive oil


1 small onion, finely chopped


1 can (29 oz.) pumpkin


1 can (14 oz.) chicken broth


2 cups water


3 Tbsp. brown sugar


3/4 tsp. curry powder


1/2 tsp. salt


4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed





HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.


STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.


ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.





Cheddar Cheese Soup





1 medium onion, chopped (about 1 cup)


1/4 cup (1/2 stick) margarine or butter


1/4 cup flour


2 Tbsp. GREY POUPON Dijon Mustard


1/4 tsp. ground white pepper


Dash ground nutmeg


2 cans (14-1/2 oz. each) chicken broth


2 cups milk


4 cups KRAFT Shredded Cheddar Cheese


40 PREMIUM Saltine Crackers





COOK and stir onion in margarine in large saucepan on medium-high heat until tender.


ADD flour, mustard, pepper and nutmeg; stir until well blended. Gradually stir in broth. Add milk; mix well. Bring to boil; cook until thickened, stirring constantly. Remove from heat.


STIR in cheese until completely melted. Serve hot with crackers.





Cheesy Spinach Soup





1/4 cup chopped onion


1 Tbsp. soft reduced calorie margarine


2 cups fat free milk


1/2 lb. (8 oz.) VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cut up


1 pkg. (10 oz.) frozen chopped spinach, cooked, well drained


1/8 tsp. ground nutmeg


Dash pepper





MELT margarine in 2-quart saucepan on medium heat. Add onion; cook and stir until tender.


ADD remaining ingredients; cook on low heat until VELVEETA is melted and mixture is heated through, stirring occasionally.





Melon Soup





2 cantaloupes


1 cup strawberries, halved


1 cup raspberries


1 cup blueberries


1 cup blackberries


1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese





CUT cantaloupes into quarters; peel. Place in blender or food processor container; cover. Blend until pureed.


POUR cantaloupe puree into 6 large soup bowls.


TOP with berries and cottage cheese.Soup and smoothie recipes please!?
My sons make fruit smoothies virtually every morning. They simply blend ice with frozen fruit juice and add frozen or fresh fruit to the mix. That's it!
3 medium sized bananas.


about 1/2 cup cherry yogurt


1/2 cup strawberries.


Blend...if it looks think and liquidy add a banana or a little more yogurt.


Really Good!!!
Tropical Fruit Smoothie





';A yummy fruit smoothie made with tropical fruits.';


Original recipe yield: 2 servings.





Prep Time:5 Minutes


Ready In:5 Minutes


Servings:2





INGREDIENTS:


1 mango, peeled and seeded


1 papaya, peeled and seeded


1/2 cup fresh strawberries


1/3 cup orange juice


5 cubes ice





INGREDIENTS:


3 cups frozen strawberries, unsweetened


2/3 cup SPLENDA庐 Granular


1 1/4 cups orange juice, calcium fortified


1 cup yogurt, plain, non-fat


1/2 teaspoon vanilla extract


1/4 cup ice cubes





DIRECTIONS:


Add all ingredients to blender. Blender will be full. Mix on low speed for 10 seconds. Remove lid, stir with wooden spoon. Mix on medium speed for 15-20 seconds, remove lid and stir again. Mix on high speed for 15 to 20 seconds or until smooth. Pour into glasses. Serve immediately.








Note:





Mixing times will vary depending on frozen state of fruit.





Servings can slightly vary depending on size of fruit.














DIRECTIONS:


Place the mango, papaya, strawberries, orange juice, and ice cubes in an electric blender. Process until the ingredients are smooth.








Lemon Berry Smoothie








';This is a wonderfully healthy and refreshing smoothie...perfect for the summertime!';


Original recipe yield: 4 servings.





Prep Time:5 Minutes


Ready In:5 Minutes


Servings:4





INGREDIENTS:


1 (8 ounce) container blueberry nonfat yogurt


1 1/2 cups skim milk


1 cup ice cubes


1 cup fresh blueberries


1 cup fresh strawberries


1 teaspoon powdered lemonade mix





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DIRECTIONS:


Place yogurt, milk, ice cubes, blueberries, strawberries, and lemonade mix in a blender. Pulse until smooth and creamy.











Triple Threat Fruit Smoothie





';A wonderful, delightful fruit smoothie...it will help you cool down after a hot day in the sun.';


Original recipe yield: 4 servings.





Prep Time:5 Minutes


Ready In:5 Minutes


Servings:4 (change)





INGREDIENTS:


1 kiwi, sliced


1 banana, peeled and chopped


1/2 cup blueberries


1 cup strawberries


1 cup ice cubes


1/2 cup orange juice


1 (8 ounce) container peach yogurt








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DIRECTIONS:


In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth.








Gloomy Day Smoothie





';This smoothie is so bright, cheerful, and delicious, it is like a blast of sunshine on even the most rainy, windy days!';


Original recipe yield: 4 servings.





Prep Time:10 Minutes


Ready In:10 Minutes


Servings:4





INGREDIENTS:


1 mango - peeled, seeded, and cut into chunks


1 banana, peeled and chopped


1 cup orange juice


1 cup vanilla nonfat yogurt





DIRECTIONS:


Place mango, banana, orange juice, and yogurt in a blender. Blend until smooth. Serve in clear glasses, and drink with a bendy straw!








Chocolate-Cherry-Banana Breakfast Smoothie


';Even if you don't think you have time for breakfast, my Chocolate-Cherry-Banana Smoothie can be blended in just a few minutes. Pour it into a travel mug and enjoy it as you commute.';


Original recipe yield: 4 servings.





INGREDIENTS:


3 small frozen bananas (peel before you freeze)


2 cups frozen dark sweet cherries


2 cups chocolate soy milk





DIRECTIONS:


Place all ingredients in a blender. Blend on puree (or the highest setting) until smooth, about 30 seconds. Pour into glasses and serve.











Mango-Pineapple Smoothie





';I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes). Enjoy!';


Original recipe yield: 4 servings.





Prep Time:10 Minutes


Ready In:10 Minutes


Servings:4





INGREDIENTS:


1 cup vanilla yogurt


1 cup unsweetened pineapple juice


1/2 banana, sliced


1 mango - peeled, seeded and chopped


1/2 cup nonfat milk


2 tablespoons cream of coconut





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DIRECTIONS:


In a blender, blend the vanilla yogurt, pineapple juice, banana, mango, milk, and cream of coconut until smooth.











Pineapple Jupiter





';A summery drink that can be made year-round to brighten the mood! Vanilla, honey, bananas, pineapple, and cinnamon on top!';


Original recipe yield: 2 servings.





Prep Time:5 Minutes


Ready In:5 Minutes


Servings:2





INGREDIENTS:


2/3 cup cold milk


1/3 cup cold water


1 (6 ounce) can frozen pineapple juice concentrate


1 tablespoon white sugar


1/2 teaspoon vanilla extract


1 banana, peeled and chopped


6 ice cubes


ground cinnamon to taste





DIRECTIONS:


In a blender, blend the milk, water, pineapple juice concentrate, sugar, vanilla extract, banana, and ice cubes until smooth. Sprinkle with cinnamon, and serve immediately.





Tropical Strawberry





';This smoothie it's great for summer days.';


Original recipe yield: 4 servings.





Prep Time:10 Minutes


Ready In:10 Minutes


Servings:4





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INGREDIENTS:


1 1/2 cups frozen strawberries


1 cup frozen pineapple chunks


1/2 cup milk


1 1/2 cups yogurt


2 tablespoons white sugar


1 cup crushed ice





DIRECTIONS:


In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.





All-Around Good Smoothie





';This is a recipe I experimented with to try to get a good amount of vitamins, calcium, protein and fiber in my diet. The great part of this is that I don't get bored with it (even though I drink it every day) because I can change the type of fruit I use whenever I want.';


Original recipe yield: 1 serving.





Prep Time:10 Minutes


Ready In:10 Minutes


Servings:1





INGREDIENTS:


1/2 cup nonfat milk


1/2 cup fat-free plain yogurt


1/2 frozen banana, peeled and chopped


2 tablespoons powdered protein supplement


1 1/2 tablespoons flax seed


1 teaspoon honey


1/2 cup frozen strawberries





DIRECTIONS:


In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey, and strawberries until smooth.











Yummy Smoothies





';It's a great summer drink with peaches, milk, strawberries, and ice. It is a great drink to cool you off.';


Original recipe yield: 2 servings.





Prep Time:5 Minutes


Ready In:5 Minutes


Servings:2





INGREDIENTS:


1/2 cup frozen peach slices


1/2 cup frozen strawberries


1/4 cup milk


1/2 cup ice cubes





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DIRECTIONS:


In a blender, blend the peaches, strawberries, milk, and ice cubes until smooth.








Strawberry Orange Smash Smoothie





';Smoothie fans will love the fruity mix of the Strawberry Orange Smash Smoothie.';


Original recipe yield: 5 servings.





Prep Time:10 Minutes


Ready In:10 Minutes


Servings:5








The Most Awesome Smoothie You'll Ever Make





';I make this smoothie every morning for breakfast for me and my boyfriend. It's rich in vitamins, antioxidants, fiber, omega-3 fats, monounsaturated fats, soy protein, and so much more! (Use natural peanut butter to eliminate partially hydrogenated fats.)';


Original recipe yield: 6 cups.





Prep Time:15 Minutes


Ready In:15 Minutes


Servings:6





INGREDIENTS:


1 banana


1/2 apple


1 kiwi, peeled


1/2 cup frozen mixed berries


1 cup orange juice


1/2 cup soy milk


1/2 cup nonfat plain yogurt


1/2 cup tofu


3 tablespoons unsalted natural peanut butter


2 tablespoons aloe vera juice


2 tablespoons flaxseed oil


1 teaspoon barley grass powder (optional)





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DIRECTIONS:


In a blender, combine banana, apple, kiwi, mixed berries and orange juice. Blend until smooth. Add soy milk, yogurt, tofu, peanut butter, aloe vera juice, flaxseed oil, and barley grass powder. Blend again until well blended. Pour into glasses and serve.





Creamy Tomato-Basil Soup





';Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!';


Original recipe yield: 8 servings.





Prep Time:10 Minutes


Cook Time:45 Minutes


Ready In:55 Minutes


Servings:8





INGREDIENTS:


1/4 cup butter


1/4 cup olive oil


1 1/2 cups chopped onions


3 pounds tomatoes - cored, peeled, and quartered


1/2 cup chopped fresh basil leaves


salt to taste


ground black pepper to taste


1 quart chicken broth


1 cup heavy cream


8 sprigs fresh basil for garnish





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DIRECTIONS:


Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.


Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.








Notes:





If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!





Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.








Broccoli Cheese Soup IV





';A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.';


Original recipe yield: 5 servings.





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INGREDIENTS:


1/4 cup chopped red onion


1 tablespoon margarine


2 1/2 cups milk


1 (8 ounce) package cream cheese, softened


1 pound processed cheese, cubed


1 (10 ounce) package frozen chopped broccoli





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DIRECTIONS:


Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.


Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.
peeled potatoes, cleaned and chopped leaks.. simmer until tender in chicken broth ( or water). once tender add milk or cream to desired creaminess.. put in your blender ... salt and pepper to taste.. simple and delicious..
Go to Culinary Chef at http://www.culinarychef.com for recipes.
for smoothies 3 cups of canila ice cream and straw berrys well some and then add i don't no 2 cups of milk?
Frosted Orange Cream-In a blender combine 1/4 c tang crystals, 2 tbsp sugar, 1 c water, 1/2 c milk, 1/2 tsp vanilla and 2 c crushed ice. Blend well and enjoy.





Banana Crush Punch- Dissolve 2 c sugar in 4 c water and add 2 c vanilla ice cream, 4 oz pineapple juice, 24 oz orange juice, 24 oz lemonade and 5 bananas. Blend well and freeze what you don't use, reblending as needed.





jello, pudding, chicken broth, tea, coffee, water, tea.





Cream of mushroom soup- 16 oz of sour cream, 12 oz heavy cream or half and half, 6 oz diced mushrooms(optional) or mushroom juice for flavor, parsley and pepper to taste.
POTATO SOUP FOR THE SOUL:





A rich and hearty soup...





DELICIOUS WITH CORNBREAD, CRACKERS, OR JALAPENO CORNBREAD STICKS


CAN BE FROZEN...


MAKES A LOT!!!





5 POUNDS NEW RED POTATOES, SCRUBBED AND CUBED (OR, 5 POUNDS REGULAR POTATOES, PEELED AND CUBED)


5 CHICKEN BOUILLION CUBES


1 1/2 TSP SALT


1 TEASPOON BLACK PEPPER


1 1/2 TSP SEASONING SALT


3 TABLESPOONS FLAKED ONION (ORUSE 1/2 FRESH ONION, FINELY CHOPPED)


1 STICK BUTTER


1/2 CUP FLOUR


1 1/2 - 2 CUPS MILK (OR HALF-N-HALF)


1 1/2 - 2 CUPS GRATED CHEDDAR CHEESE


2 CANS CREAM OF CELERY SOUP


1 CAN CHEDDAR CHEESE SOUP


1 SOUP CAN WATER OR MILK (OR HALF-N-HALF)





PLACE CUBED POTATOES IN A LARGE DUTCH OVEN; ADD WATER JUST TO COVER. BRING TO A BOIL AND COOK ON LOW HEAT UNTIL POTATOES ARE TENDER. USING A POTATO MASHER AND WITHOUT DRAINING THE WATER, MASH SOME OF THE POTATOES, LEAVING ABOUT HALF OF THEM IN CHUNKS.


OVER MEDIUM HEAT MELT BUTTER AND STIR IN 1/2 CUP FLOUR, STIR THOROUGHLY; ADD MILK (OR HALF-N-HALF) AND STIR UNTIL SMOOTH. STIR IN GRATED CHEDDAR. ADD TO POT OF POTATOES. COMBINE THE CELERY AND CHEDDAR CHEESE SOUPS WITH A SOUP CAN OF MILK, OR HALF-N-HALF...COMBINE AND COOK OVER LOW HEAT UNTIL MIXTURE IS SMOOTH. ADD TO POT OF POTATOES. ADD MORE MILK IF TOO THICK; ADD SOME INSTANT POTATO FLAKES IF TOO THIN. SIMMER ALL UNTIL READY TO SERVE.





Serves 12 People


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Banana-Berry Smoothie:





Super-easy to make year-round





2 small bananas, mashed and frozen


1/2 cup frozen berries (anything you want)


1 cup orange juice


3 tablespoons yogurt





In a blender combine bananas, berries, orange juice, and yogurt. Cover and blend until smooth. Makes 2-3 servings.





Serves 2 People
Hm. Can you use meat to flavor the broth?


If so-boil a 3-4 lbs of chicken with carrots, green pepper, canned tomatoes with juices, green beans, and whatever else you like for a few hours.


Remove the meat and veggies that you can't eat, and sip the broth. It will have protein and plenty of vitamins.





Smoothies:


I use 12 oz. yogurt, 1/4-1/2 c. of milk, and a tb. or two of flaxseed.





I hope your belly heals quickly, I would hate to be on a liquid diet!





Oh-you may want to get yourself some Slim Fast or Ensure to make sure you get all your necessary nutrients as well!