Serving Size : 6
2 medium red potatoes
2 medium parsnips
2 large carrots
1 turnip
2 tablespoons extra-virgin olive oil
1 large onion diced
2 cloves garlic
1 bay leaf
6 cups water
1 cup apple juice
salt and black pepper to taste
1 bunch fresh parsley, stems removed and chopped
Scrub and peel all the veggies an cut into nice bite size pieces. Heat the oil in the pot you are going to cook the soup in and cook onions till they are clear. Add the veggies and stir cook for 5 minutes. Add garlic, stock, juice and salt and pepper. Bring to a boil then cover, reduce heat and simmer gently until the veggies are tender. Remove the bay leaf and serve. Sprinkle with parsley.
Broccoli-Potato Chowder
2 Tbsp oil
1 chopped onion
1 grated carrot
2 cans (10 3/4 oz) vegetable broth
1 box (10 oz) frozen chopped broccoli, thawed
2 1/2 cups leftover mashed potatoes
1 teaspoon garlic salt
generous dash of pepper
grated cheddar cheese
Heat oil in large pan, add onion and carrot, cook over medium heat until onion is clear. Add broth, and seasonings.. Bring to boil. Add broccoli, cover , boil gently 5 minutes. Whisk in leftover mashed potatoes. Reduce heat and simmer till hot through.
Serve piping hot and sprinkle with grated cheese just before serving.
Easy Leek And Lentil Soup
1 cup chopped leeks
1 cup water
2 very generous teaspoons of real butter
1/2 cup cooked (canned) red lentils
salt and pepper to taste
paprika
2 tablespoons flour
4 cups milk
Boil the leeks in the cup of water until tender. Add the lentils and butter, salt and pepper. Whisk the flour till smooth in 1/2 cup of the milk. Add it and the milk to the leeks and stir till smooth. Cook till the consistency of cream. Remove from heat. Let sit 5 minutes. Pour into bowls and sprinkle with paprika.
Winter Vegetable Soup
1 large yellow onion, peeled and diced
4 medium potatoes, peeled and diced
3 carrots, diced
2 yams, diced
1 bunch leeks, diced
2 stalks celery, diced
1 cup green cabbage, sliced
2 garlic cloves, minced
1 bay leaf
1 tsp. celery salt
1 tsp. pepper
Stir fry the onions in a large pot over medium heat till they are clear. Add the potatoes, carrots, celery and yams (if the yams are canned, don't add them yet) and stir for 5 minutes. Ad the garlic, bay leaf and celery salt. Mix well. Add 8 cups of cold water. Bring to a boil. Reduce to a slow simmer. Cover and let cook for 15 minutes. Add the yams at this point if they are canned ones and cook another 5 minutes. Remove a cup of potatoes/yams and puree with a bit of the liquid. Return to the pot and mix well. Add the sliced cabbage and cook for 5 minutes or until the cabbage is soft. Serve piping hot.
Curried Pumpkin-Apple Soup
1/4 cup oil
1 clove garlic
1 onion
1 leek
1 large apple, peeled and chopped
1 Tbsp curry powder
2 cups pumpkin puree
4 cups vegetable stock
salt and pepper
apple wedges
Heat oil in saucepan. Saute garlic, onion, leek and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and stock. Bring to boil, stirring occasionally. Reduce heat and simmer until veggies are tender. Puree all in blender or food processor. Return to saucepan, Season with salt and pepper. When serving garnish with fresh apple wedges.
0 comments:
Post a Comment