Taken from metronews.ca Wednesday, Marth 11 2015 edition – link
2 tsp canola oil
1 onion chopped
4 cloves of garlic, minced
1 tbsp minced fresh ginger
5 large carrots peeled and chopped
2 stalks of celery, chopped
1 potato, peeled and chopped
2 tbsp tomato past
2 tsp curry powder or past
3 cups of vegetable broth
2 cups of water
1 can navy beans drained and rinsed
3 tbsp chopped fresh cilantro
hot peppter sauce
1. In a soup pot, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened. Stir in carrots, celery, potatos, tomato paste and curry powder.
2. Pour in broth and water, bring to a boil. Reduce heat, cover and simmer for about 45 minutes or until carrots are very tender.
3. Using an immersion blender, or ladle into belnder, puree soup in batches until smooth. Stin in beans and cilantro and heat through. serve in deep bowels and drizzle with hot sauce, if desired.
1tbsp tbsp(15 mL) (15 mL) butter
2 onions, chopped
2 potatoes, peeled and coarsely chopped (1 oz/375 g)
2 cups (500 mL) vegetable stock
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
3 cups (750 mL) frozen broccoli pieces
1 can (385 mL) evaporated skim milk
2 tbsp (30 mL) chopped fresh chives or green onions
1. In large saucepan, melt butter over medium heat; cook onions and potatoes, stirring often, until onions are softened, about 10 minutes.
2. Add stock, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes.
3. Add broccoli pieces; cover and cook for 5 minutes.
4. In food processor or blender, puree soup until smooth.Return to pan; stir in evaporated milk and heat through. Serve sprinkled with chives.
Update: can add cucumber slices, cauliflower.
2 medium onions, chopped roughly
2 table spoons sugar
1 clove garlic crushed
2 sticks of celery chopped
A few sprigs of thyme
6 medium tomatoes diced
1 cup of vegetable stock or water
1/2 teaspoon all purpose seasoning
1/2 teaspoons ground coriander
handful of chopped herbs (chadon beni, parsley, Spanish thyme)
Salt and pepper to taste
Olive oil for cooking
1. Heat oil, in heav bottom sauce pan
2. Add onion and sauté until translucent on a medium heat
3. Sprinkle sugar evenly over the onions cover with a piece of parchment paper and turn down to low heat
4. Cook onions until they start to brown and sugar is slightly carmelised
5. Add chipped tomatoes and thyme, stir and cook for five minutes
6. Pour enough stock to cover, and leave to simmer gently for 5 to 10 minutes
7. remove thyme sprigs pour soup into blender and purée
8. Strain and return to pot add paprika, all purpose seasoning and coriander and simmer for 5 minutes
9. Add chopped herbs and salt papper to taste
10. Serve with garlic bread on favorite bread and butter
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash – peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
MY EASY POTATO SOUP
Peel and dice potatoes, dice onion then boil potatoes and onion until potatoes are fork tender.
Drain half of water and replace with milk. Add some butter, salt and pepper to taste. Cook until hot then its done. Top with crackers.
Special NOTES: Be sure to quarter the potatoes. They will be easier to extract from boiling water to mash them
- 1/2 cup of brown lentils
- 1/2 cup of red lentils
- 2 cups of water
- 2 medium sized potatoes peeled and quartered
- 1 finely chopped celery stalk
- 1 finely chopped carrot
- 2 cups of vegetable stock
- 3 chopped garlic cloves
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
1. Rinse brown lentils in cold water several times
2. Boil quartered potatoes and cook until tender, when potatoes are cooked, remove into mixing bowel; mash and set aside
4. To the pot add lentils carrots, onions, celery, water and vegetable stock to pot bring to a boil and simmer for about 30 minutes or until lentils are soft.
5. Add cloves, salt and pepper, simmer for another 15 minutes
6. Add mash potatoes, mix and simmer for 10 min.