|
| MORE SOUP Sandie's recipes |
| WATERCRESS SOUP |
| 1 onion, chopped 1 tsp. minced garlic (opt) 2 stalks celery, chopped 2 potatoes, diced 4 oz. mushrooms, sliced 3 cups veggie broth 1 - 2 bunches watercress, chopped Place all ingredients into stockpot (reserving a few sprigs of watercress for garnish) and simmer until the veggies are tender. Then add the following: 2 cups rice (or soy) milk 1 tsp. lemon juice Salt and pepper to taste Remove from heat and process the soup in a blender (in batches) and reheat it in another pan. Serve with a teaspoon of veggie sour cream in the center (drag a knife through the soup creating an 'S' with the sour cream) and a couple of sprigs of watercress. Serves 6 ENJOY! |
|
|
| 1 leek, cleaned and sliced (white part only) 2 cloves garlic, minced 1 stalk celery, diced 1 green or red pepper, finely chopped 1 carrot, diced 3 tbsp. fresh basil, chopped 3 tbsp. fresh parsley, chopped 1 tsp. Italian seasoning 1 bay leaf 8 cups vegetable broth 2 cup water 1 1/2 - 2 cups navy, cannellini or other white bean, cooked (may used canned) 1 oz. sun-dried tomatoes, soaked, drained & chopped 2 cups baby spinach, raw salt & pepper to taste Optional ingredients: 1/2 cup fresh or frozen green beans 1/2 cup sliced zucchini 1/2 cup fresh, sliced mushrooms 1/2 cup orzo, or other tiny pasta, uncooked |
| TUSCANY VEGETABLE BEAN SOUP |
| In a large stockpot, saut� leek, garlic, celery, pepper, and carrot in a little water. Add basil and parsley and continue saut�ing. Add Italian seasoning, bay leaf, broth, water, and optional ingredients (if using) and simmer for 30 minutes (until veggies are tender). Add beans, sun-dried tomatoes and spinach and simmer for an additional 10 minutes. Remove from heat, remove bay leaf and serve. Garnish with chopped, fresh parsley, if desired. Serve with crusty bread and a salad. Serves 8. ENJOY! |
 |
 |