Ask DJ Lyons: How to make Cream of Romaine and Cucumber Soup

Cream of Romaine and Cucumber Soup

Here is my adaptation of a recipe for Cream of Romaine and Cucumber Soup. I will also include details of the original recipe as you may wish to try it exactly the way Harvey and Marilyn Diamond developed it for the Fit for Life diet as opposed to the way I tried it. It is quite tasty and very healthy. The recipe will make enough to feed four or five people.

You can find their recipe on page 374 of their hardback version of the book entitled "Living Health." They suggest that this is a good recipe for people who find it challenging to digest lettuce. I can easily digest lettuce myself. I tried this as I am trying to find more and more ways to health up my diet, so to speak. This soup is being incorporated into my life-style change as I work on losing weight, remaining cancer-free, and staying healthy and whole.

I will include their recipe as written near the bottom of this hub. Here are the steps that I used to make this very tasty soup.

Source
Large head of Romaine Lettuce
Large head of Romaine Lettuce | Source
Step 1 - Wash each leaf of the Romaine lettuce
Step 1 - Wash each leaf of the Romaine lettuce | Source

Step 1 - Wash each leaf of the Romaine lettuce

Purchase a large head of Romaine lettuce. This has been in my refrigerator for a few days; therefore, it does not appear as fresh and crisp as when I bought it in the store.

Thoroughly wash each leaf so that you do not accidentally make a soup containing pesticides.

Medium-Size Red Onion
Medium-Size Red Onion | Source
Step 2 - Peel and wash the Red Onion
Step 2 - Peel and wash the Red Onion | Source
Step 2A - Cut Red Onion in half
Step 2A - Cut Red Onion in half | Source

Step 2 - Peel and wash the Red Onion

Peel and wash the red onion. Next time I make this soup, I will either buy an extra large onion or two medium-size onions. I decided I would like the soup to have a stronger onion flavor next time I make it.

If you are going to use a juicer, cut it in half. If you do not own a juicer, coarsely chop up the onion into small pieces.

Large Organic Cucumber
Large Organic Cucumber | Source
Step 3 - Wash Cucumber
Step 3 - Wash Cucumber | Source
Step 3A - Cut Cucumber in half
Step 3A - Cut Cucumber in half | Source

Step 3 - Wash Cucumber

Buy a large cucumber or two medium-size one. I prefer to buy organic so that I do not have to be concerned with pesticides.

If you are going to be using a juicer, you do not need to peel it. Otherwise, peel it and cut it up into small pieces. Since I am going to be using a juicer, I simply cut it in half.

I hope you enjoy my fun arrangement of veggies as they drained off after washing.

Vegetable Bouillon Cubes
Vegetable Bouillon Cubes | Source
Vegan Vegetable Bouillon Cubes
Vegan Vegetable Bouillon Cubes | Source
Step 4 - Place Vegetable Bouillon Cube in 3 cups of water and Microwave until dissolved
Step 4 - Place Vegetable Bouillon Cube in 3 cups of water and Microwave until dissolved | Source
Step 4A - Here is the vegetable bouillon cubes dissolved in the hot water
Step 4A - Here is the vegetable bouillon cubes dissolved in the hot water | Source

Step 4 - Dissolve Vegetable Bouillon Cubes in 6 to 7 cups of water

The original recipe called for 1 teaspoon of Bernard Jensen's Natural Vegetable Seasoning and 1 salt-free vegetable bouillon. I could not find the former ingredient.

I went to a health food store called Health Barn and purchased these two different type of vegetable bouillon cubes. I decided to use both in the recipe.

The original recipe calls for 7 cups of water. I placed one of the vegetable cubes in 3 cups of water and the other vegetable cube in 4 cups of water. I put both in the microwave and heated it long enough to dissolve both cubes.

The next time I make this recipe, I am only going to use five or six cups of water total to allow for a stronger flavor to the soup. If you are feeding four or five people, you might want to still use 7 cups of water. In that case, you might want to use a third vegetable bouillon cube. In my case, I am only feeding me. I love this soup. It is too healthy-sounding for my husband's tastes. He won't even try it. He prefers more traditional soups.

Step 5 - Get out your juicer and get it ready
Step 5 - Get out your juicer and get it ready | Source

Step 5 - Get out your juicer and get it ready

You do not have to use a juicer to make this soup. I thought I would give it a try to cut out some of the steps called for in the original recipe.

My particular juicer is called a Breville Juice Fountain Plus JE98XL.

Step 6 - Juice the onion
Step 6 - Juice the onion | Source
Step 6A - Juice the cucumber
Step 6A - Juice the cucumber | Source
Step 6B - Juice the Romaine lettuce leaves
Step 6B - Juice the Romaine lettuce leaves | Source

Step 6 - Juice the onion, cucumber, and Romaine lettuce

Juice the onion, cucumber, and Romaine lettuce. I decided not to juice the celery as I like to have something to chew on when I eat soup. You could certainly juice the celery as well.

Of course, you do not have to juice any of the vegetables. The original recipe states the following:

"Coarsely chop romaine. Cut cucumber in 1/4-inch slices. Heat butter and oil in soup kettle. Add onion, cucumber, and romaine and mix well. Add celery and continue stirring until vegetables begin to wilt slightly. ... "

Since I have a juicer, I wished to use it. Plus this way, I did not get exposed to the onion fumes as much and tear up. However, I did get a little too close to the juicer when the onion was juicing and did get exposed to the spray just a bit.

Step 7 - Dispose of the pulp
Step 7 - Dispose of the pulp | Source
Step 7A - See how clean the container is due to using a bag in the pulp-catcher
Step 7A - See how clean the container is due to using a bag in the pulp-catcher | Source

Step 7 - Dispose of the pulp

If you are using a juicer, dispose of the pulp. Some people add it to a compost pile. Otherwise, throw it away.

When using a juicer, it is best to line the pulp-catcher with a plastic bag. That way, your clean-up job will be so much easier. I got that idea from somebody on YouTube showing off their Breville Juicer. That person sure has saved me a lot of effort. Thanks so much to that person.

Step 8 - Chop up at least 3 stalks of celery
Step 8 - Chop up at least 3 stalks of celery | Source

Step 8 - Chop up at least 3 stalks of celery

I used 3 stalks of celery. Next time I make this recipe, I am going to add a whole lot more to give the soup even more texture and flavor.

FYI - The original recipe only calls for 1/2 cup of celery.

Step 9 - Add 1 tbsp of butter and 2 tbsp of olive oil to soup pot
Step 9 - Add 1 tbsp of butter and 2 tbsp of olive oil to soup pot | Source
Step 9A - You need 2 tbsp of Virgin Olive Oil
Step 9A - You need 2 tbsp of Virgin Olive Oil | Source

Step 9 - Add 1 tbsp of butter and 2 tbsp of olive oil to soup pot

Now that all your ingredients have been gathered and prepared, it is time to start cooking the soup.

Place 1 tablespoon of butter or margarine in the large soup pot.

Add 2 tablespoons of olive oil as well.

Step 10 - Heat the butter and olive oil
Step 10 - Heat the butter and olive oil | Source

Step 10 - Heat the butter and olive oil

Heat the butter and olive oil until the butter has completely melted.

Step 11 - Pour in three juiced vegetables - onion, cucumber, and romaine
Step 11 - Pour in three juiced vegetables - onion, cucumber, and romaine | Source

Step 11 - Pour in three juiced vegetables - onion, cucumber, and romaine

Pour in your three juiced vegetables - onion, cucumber, and romaine.

Step 12 - Bring this to a boil
Step 12 - Bring this to a boil | Source

Step 12 - Bring this to a boil

Bring this mixture to a boil.

Step 13 - Pour in water with dissolved vegetable bouillon cubes
Step 13 - Pour in water with dissolved vegetable bouillon cubes | Source

Step 13 - Pour in water with dissolved vegetable bouillon cubes

Pour in the 5 to 7 cups of water with the dissolved vegetable bouillon cubes.

Step 14 - Bring mixture to a boil again
Step 14 - Bring mixture to a boil again | Source

Step 14 - Bring mixture to a boil again

Bring this mixture to a boil again.

Step 15 - Cover the soup pot and let the soup mixture simmer for 30 minutes
Step 15 - Cover the soup pot and let the soup mixture simmer for 30 minutes | Source

Step 15 - Cover the soup pot and let the soup mixture simmer for 30 minutes

Cover the soup pot and let the soup mixture simmer for 30 minutes on medium low heat.

Step 16 - Add 4 tbsp to half pint of Heavy Cream to soup
Step 16 - Add 4 tbsp to half pint of Heavy Cream to soup | Source
Step 16A - I used the entire half pint carton
Step 16A - I used the entire half pint carton | Source

Step 16 - Add 4 tbsp to half pint of Heavy Cream to soup

Add 4 tablespoons to half a pint of Heavy Cream to the soup mixture. I decided to add the entire half pint carton.

Step 17 - Optional step - Place 3 tbsp of Corn Starch to large measuring cup
Step 17 - Optional step - Place 3 tbsp of Corn Starch to large measuring cup | Source
Step 17A - Add some hot soup mixture and blend thoroughly with the Corn Starch
Step 17A - Add some hot soup mixture and blend thoroughly with the Corn Starch | Source

Step 17 - Optional step - Place 3 tbsp of Corn Starch in a large measuring cup

This is an optional step. Since I wanted the soup to be thick rather than too brothy,I took this step.

Place 3 tablespoons of Corn Starch in a large measuring cup.

Add some hot soup mixture to the measuring cup and blend thoroughly with the Corn Starch until there are no lumps.

Then pour this mixture back into the pot.


Step 18 - Add minced or chopped dried onion to soup to add extra flavor (optional step)
Step 18 - Add minced or chopped dried onion to soup to add extra flavor (optional step) | Source

Step 18 - Add minced or chopped dried onion to soup to add extra flavor (optional step)

Add minced or chopped dried onion to the soup to add extra flavor. This is an optional step.

After trying the soup, I decided that I wanted a stronger onion flavor. Next time I make this, I will either a larger onion or two medium-size onions. That way, I will not have to take this step. Since I did not have an extra onion available, I took this step.

It really is a matter of personal taste. You will have to decide to what level you want the soup to taste of onion.

Step 19 - Bring mixture to a boil to thicken soup - Stir frequently
Step 19 - Bring mixture to a boil to thicken soup - Stir frequently | Source
Step 19A - Stir frequently
Step 19A - Stir frequently | Source

Step 19 - Bring mixture to a boil to thicken soup - Stir frequently

Bring the mixture to a boil to thicken soup. Stir frequently.

FYI - In the original recipe, the authors state to NOT let the mixture come to another boil once you add the heavy cream. Of course, they were not using corn starch either. Perhaps it would have been different if they were.

Another view of Cream of Romaine and Cucumber Soup
Another view of Cream of Romaine and Cucumber Soup | Source

Step 20 - Ladle out soup, eat, and enjoy

Ladle out soup, eat, and enjoy. It is quite tasty and very healthy. Yum!

I enjoyed it so much, I had three bowls - one right after the other.







The original recipe by Harvey and Marilyn Diamond

Cream of Romaine and Cucumber Soup

From page 374 of hard back book called "Living Health" by Harvey and Marilyn Diamond

Using the potato version, this is a good soup to incorporate into the third or fourth day of detoxification. The small amount of potato makes it filling but not too heavy. This is also a good soup for people who have difficulty digesting lettuce.

1 large head romaine lettuce, thoroughly washed
1 large hot house cucumber (English) or 2 medium cucumbers, peeled
1 tablespoon butter
2 teaspoons of olive oil
1 small red or white onion, coarsely chopped
1/2 cup celery, chopped
7 cups water
1 teaspoon of Bernard Jensen's Natural Vegetable Seasoning
1 salt-free vegetable bouillon
2 medium potatoes, peeled and cubed, or 4 tablespoons heavy cream

Coarsely chop romaine. Cut cucumber in 1/4-inch slices. Heat butter and oil in soup kettle. Add onion, cucumber, and romaine and mix well. Add celery and continue stirring until vegetables begin to wilt slightly. Add water and vegetable seasoning and bouillon. Bring to a boil and add potato or, if you wish to serve this soup as part of a fish or chicken dinner, omit the potato and add cream later as a final step. Simmer soup for 30 minutes, liquefy in a food processor, blender, or Vita-Mix. If using cream, add it before reheating. Do not allow soup to return to a boil. Serves 4 to 5 people.

Books about the Fit for Life Diet

Fit for Life: Not Fat for Life
Fit for Life: Not Fat for Life

Coauthor of the bestselling Fit for Life, Diamond here advocates a lifelong diet composed of 50% raw (living) food and no more than 50% dead (cooked) food in order to lose weight and maintain maximum physical and mental health. He offers himself up as a personal example of someone who overcame his medical problems by adhering to this nutritional program. Exposed to Agent Orange during the Vietnam War, and 50 pounds overweight, Diamond is convinced that eating living food is what restored his heath. The details of this somewhat unusual way of eating are conveyed in an easy conversational style, and the author clearly explains (sometimes overexplains) how the digestive process works more efficiently when less cooked food is consumed. The program comes across as palatable rather than rigid, because Diamond repeatedly suggests it be followed in a relaxed flexible manner and that occasional deviations are to be expected. According to the author, only fresh fruit juices and fruit (the best possible food) should be eaten before noon. Lunch and dinner may consist of either a protein or a starch (but not both) with cooked vegetables and a hearty salad. He strongly argues against the consumption of dairy products (calcium is readily available through raw foods) because they are hard to digest. He is further convinced that young children should drink breast milk, not cow's milk or formula.

Copyright 2003 Reed Business Information, Inc.

 
Fit for Life
Fit for Life

It's the program that shatters all the myths: FIT FOR LIFE the international bestseller that explains how to change both your figure and your life. Nutritional specialist Harvey and Marilyn Diamond explain how you can eat more kinds of food than you ever ate before without counting calories...and still lose weight! The natural body cycles, permanent weight-loss plan that proves it's not only what you eat, but also when and how, FIT FOR LIFE is the perfect solution for those who want to look and feel their best. Join the millions of Americans who are FIT FOR LIFE and begin your transformation with:

* The vital principles that bring you permanent weight loss and high energy

* The FIT FOR LIFE secrets of timing and food combining that work with your natural body cycles

* A 4-week meal plan, menus, shopping tips, and exercise

* Delicious recipes and more.

 
Living Health
Living Health

Implementing the principles of Natural Hygiene, a branch of nutritional science, the Diamonds present a nontraditional approach to "the entire vast subject of health care," which also engendered their bestselling diet book Fit for Life. They advocate the avoidance of proteins and starches at the same meal, the consumption of only fresh fruit and juice until noon and the use of the "ovulation method" of natural contraception. They stress the dangers of animal and dairy products (both cause osteoporosis, they claim), fluoridated tap water, irradiated food and certain cleaning fluids, soaps and deodorants. Also included are breathing exercises (alternate nostril breathing, they maintain, will balance the two sides of the brain because each nostril connects to the opposite side of the brain), yoga and workout routines, and recipes that leniently include chicken. Despite the redundancy of their philosophy, the railing against dietitians and the extreme approach to healthful living, readers undoubtedly will find much of the information presented here to be well documented and useful. Photos not seen by PW. 250,000 first printing; 250,000 ad/promo; first serial to Redbook; author tour.

Copyright 1987 Reed Business Information, Inc.

 
A New Way of Eating from the Fit for Life Kitchen
A New Way of Eating from the Fit for Life Kitchen

Useful as a companion volume to Harvey and Marilyn Diamond's Fit for Life ( LJ 6/15/85), and offering the same theory of nutrition, this is a revised edition of The Common Sense Guide to a New Way of Eating (Golden Glow, 1979). As in Fit for Life the emphasis is on the consumption of high water-content foods (raw fruits and vegetables), and proper food combining as an aid to satisfactory digestion. All of the recipes are fairly simple, as might be expected when the emphasis is on raw foods. Recipes for soups and cooked vegetables and grains are also included. While this program is not a scientifically proven theory of nutrition, the author (and her husband) are extremely popular and well publicized so there will probably be requests for this book.Susan E. Holmer, Peninsula Lib. System, San Mateo, Cal.

Copyright 1987 Reed Business Information, Inc.

 
Fit For Life
Fit For Life

Denying orthodox medical thought about the basic four food groups, and debunking myths about protein and milk requirements, this eating programme shows how to exploit the body's natural instincts and eat in accordance with a natural digestive cycle.

 
The Power of Superfoods (2nd Edition)
The Power of Superfoods (2nd Edition)

Aiming to provide insight and guidance on the foods needed to effectively fuel the body, this publication outlines 20 steps that should help individuals live healthier and longer lives. It includes information on the 12 food groups with beneficial antioxidants and discusses how to vary the diet to promote good health. The book also looks at the positive effects of an alkaline body and how it can be achieved, as well as how to improve physical and spiritual fitness.

 
Your heart, your planet
Your heart, your planet

Here are the facts of life as you never heard them before! The startling reality of the kinship between your personal health and the survival of our planet.

You can help reverse these urgent problems and enhance your personal health at the same time.

This is a book that will shock you and inform you, energize and motivate you, that begins at the very heart of the matter - your heart...

 

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Comments 4 comments

Nell Rose profile image

Nell Rose 5 years ago from England

Hi, I love the way you explained this, it is so easy to make! great stuff!


Ask_DJ_Lyons profile image

Ask_DJ_Lyons 5 years ago from Mosheim, Tennessee Author

Thanks, Nell! I had fun putting this hub together. I am eager to make this again really soon.


Gabriella 23 months ago

Hi Graeme. I like the photo's. This species seems to be quite cmmoon at Dungerness I have managed to photograph quite a few this week (May 23/25). Also got a couple of not very good pictures of a female Phlegra fasciata. I've been back for more, but no luck so far!Mike.


Liu 23 months ago

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