dd the lentils and the stock - and any of the herbs
large pot, heat the stock, add the rosemary sprigs, thyme
ize was included in the recipe, but judging from other recipes
separate bowl, mix the vegetable stock, 1/2 cup of soy
arley and 3 cups of vegetable stock.
Bring to a boil
ofu Ricotta (see also my recipe #279343):
In a large
inutes.
Pour in the vegetable stock, bring the mixture to the
ouring in 1/2 the vegetable stock slowly. Transfer soup mixture to
ombination of vegetable stock, the chick pea liquid and
stirring occasionally.
Add the vegetable stock and bring to the boil
urther 3 minutes.
Add stock and peppers and let simmer
Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Saute over medium-low heat stirring often, for 2-3 minutes.
Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
Stir in cheese until it melts.
Season and garnish as desired.
OTE: For Vegetarians use the vegetable stock and remember to only use
br>Add in heavy cream, vegetable stock and lemon juice - reduce by
hinly as possible, which is best done with a mandoline or
epper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Heat oil in a medium soup pot and saute the garlic for 1 minute.
Add leeks and shiitake, and saute 1 to 2 minutes.
Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
For the pesto, place parsley and basil leaves in a food processor, add almonds, olive oil and 1 tbsp vegetable stock. Season then process until combined. Set aside.
Bring remaining stock and 1 1/4 cups water to a boil. Add pasta and cook for 3-5 mins. Add peppers, zucchini and peas and cook for 2 mins. Add tomatoes and cook until pasta is al dente. Serve with pesto and reserved herbs.
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.