large pan and cook the onions and half of the
mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Peel and dice 2 potatoes. Saute 1/
Preheat broiler. Toast baguette slices on 1 side. Remove from oven and flip toasts over. Combine blue cheese with 1/2 the spring onions then spread over bread. Broil until cheese melts.
Meanwhile, in a medium saucepan, cook bacon over medium heat. Add remaining spring onions and garlic. Cook, stirring, until just soft. Add potato and leek soup, milk and 1/4 cup water and stir until hot. Serve soup with blue cheese toasts.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
Add flour; stir until smooth.
Add stock and potatoes. Simmer for 25 minutes.
Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
Add half-and-half.
BEEF AND CARROT STEW:
Toss the meat
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
>soup, heat 1 tbsp of the oil in a large saucepan and
live oil, red wine vinegar and honey together in a small
e diced sweet potatoes and carrot, sliced onions and garlic.
Saute gently
he water in a large soup pot.
Add the poultry
Heat oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, until soft. Add bay leaf, garlic, ham hock, stock and 8 cups water, Bring to a boil then reduce heat and simmer for 1 hour.
Add peas to soup. Simmer for 1 hour, or until black-eyed peas are tender.
Remove ham hock from soup. When cool enough to handle, shred meat coarsely and discard bone. Return shredded meat to soup.
Add chard and cook, stirring, until wilted. Remove soup from heat and stir in vinegar. Season to taste.
soup pot over medium high heat, add the meat and brown
In a medium soup pan, heat butter or olive oil and saute onion until translucent.
Add carrot and peas and saute 1 more minute.
Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
Using a hand blender or blender, puree the soup.
Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
Infuse love and serve with some parsley flakes on top (optional)!
finely dice 1 tbsp apple and sprinkle with lemon juice; set
Melt butter in a frying pan and saute carrots for 2 mins. Add ginger and cayenne and cook for 2 mins. Add 2/3 cup water, season and simmer until almost evaporated. Add beets, remove from heat and allow to cool. Season vinegar and add a pinch of sugar. Gradually whisk in oil and toss with beet mixture and cheese. Arrange on lettuce leaves and sprinkle with parsley.