Soups
Hearty or broth, soups are always wonderful for dinner.
Peas 'N Potato Soup
Serves 6
Ingredients:
2 cups cubed unpeeled potatoes (1 inch)
1 large onion cut in large pieces
1 leek, sliced, including greens
1 15-ounce canned peas
2 Tablespoons miso
1 teaspoon garlic-pepper salt
1/8 teaspoon cayenne pepper
1/2 cup yogurt
2 Tablespoons chopped fresh mint
Directions:
Bring to boil, potatoes, onion and leek in enough water to cover. Cover and simmer for about 20 minutes. Add can canned peas and simmer another 10 minutes.
Transfer potato mixture to blender container in small batches. Blend until smooth, then pour into medium bowl. Repeat until all of the vegetable mixture is pureed. Add seasonings and adjust to taste if needed.
Stir in yogurt. Serve warm garnished with mint.
Tomato Vegy Soup
Serves 4
Ingredients:
2 Tablespoons vegetable oil or butter
1 large onion
2-3 cloves garlic
1 carrot, shredded
1 stalk celery
1 small zucchini, about 8-10 inches long
1 sweet pepper
4-5 sprigs parsley
3-4 pounds ripe tomatoes, stem ends removed
1/4 cup chopped fresh basil
1 tsp. salt
1/2 tsp. pepper
1 tsp. curry powder
1/4 tsp cayenne pepper
1 cup milk or cream
Directions:
Saute onions and garlic in oil. Coarsely chop the remaining vegetables and add to the skillet, tossing to coat with oil. Stir often until squash is translucent and other vegetables seem tender. Cover when not stirring. Stir in seasonings, tossing until the basil is all wilted.
Remove from heat and put in blender in batches, not filling the blender too full. Blend for a few seconds so that there is a slight grainy consistency. If you want a very smooth soup, blend longer.
Pour into pan and add milk. Heat until warm. Adjust seasonings as desired.
Ladle into bowls. Serve with a dollop of plain yogurt sprinkled with a few pieces of chopped parsley.
serves 4-6
