Hello,Everyone,

I have been experimenting with recipes that are nutrient rich and tasty with a smooth consistency. My goal has been to offer alternative meal choices to my husband, Clark, that are palatable. I have a photo of the finished dish but I don't have a way to post it. Any suggestions? It seems that I need a weblink to get it on here, but I could be wrong.

I use a blender for the following soup but if you have a Vitamix, all the better. Before you use this soup in your PEG, or J tube, you may have to add water. The best part about this recipe is that it is so good to serve for anyone and everyone!

Hearty Vegilicious Puree

Too many vegetable soups have little or no protein. I developed this recipe with the goal of combining ingredients that would be an excellent source of protein, carbohydrate and fat all in one bowl. The result is a colorful, tasty, full-bodied puree perfect for dinner on a cold winter night. Include a loaf of crusty Italian bread and watch it disappear!

Large Yellow Squash
1/2 Red Pepper
1/3 Sweet Onion
Granny Smith Apple cored
Medium Zucchini
2 Large Carrots
3 Cups Chicken Broth
1 Can Great Northern Beans or Cannelini Beans
Salt and Pepper
Extra Virgin Olive Oil
Plain Greek Yogurt
Minced Fresh Parsley

Cut first six ingredients into chunks, place in medium pot with 2 cups chicken broth. Cook gently until carrots are soft. Cool. Puree in batches and return to pot. Drain and rinse beans, adding them to blender with remaining chicken broth and puree. Add pureed beans to pot and stir to combine. Add salt and pepper to taste. Reheat mixture til hot. Ladel into bowls, drizzle with olive oil. Add 2 teaspoons of greek yogurt and chopped parsley. Serves 4.

Enjoy-
Anita