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Orange Soup

posted Apr 22, 2015, 2:34 PM by Marci Leach   [ updated Apr 22, 2015, 2:38 PM ]


1 large onion

3-4 medium carrots

1 medium piece of pumpkin or butternut squash

1 yellow pepper

1 orange peel

1 yellow squash

1 large sweet potato

1 small white potato

3-4 medium garlic cloves

1 medium zucchini

3-4 tbsp of oil (Orange, coconut, small amount of butter)

8 or so cups of water to cover or Field Day Organic savory vegetable organic broth

(2 boxes and no bouillon or water and bouillon)(better than bouillon veggie 3 tsp for 4 cups of water) Used one box organic and 4 cups water plus 3 tsp Better Than Bouillon)

3 tsp bouillon

1 tsp salt

1/8 tsp white pepper

Pumpkin pie spice

1/8 tsp nutmeg

Orange peel



1.       Saute chopped onion in oil til softening. Add the rest of the chopped veggies except white potato and saute 5 minutes.

2.       Add water (or broth) and potato and bring to a boil. Lower heat, add spices (salt, pepper, pumpkin pie) except nutmeg and cover.

3.       Cook 45 min or 25 in pressure cooker. Add nutmeg, orange peel, and puree.