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.
arge airtight plastic container).
Soup Directions:
Sort and wash
eftover cooked rice for this soup recipe. Add the cooked rice right
he breast meat in this soup recipe but I prefer to cook
ittle.
Then add the soup stock and stir to mix
ash, peel and slice the carrot thinly at an angle. You
Peel off the cover of carrot and radish, next cut them
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)!
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.
celery and onion. Place in soup pot with the butter. Cook
Put your onion, garlic, carrot and basil stalks into a
ogether with the sliced tops, carrot, 1 cup water and roughly
owls.
Drizzle oil over soup.
Alternative method of cooking
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Place the carrots and potatoes in a large saucepan, add the vegetable stock and bring to a boil. Reduce the heat and simmer for 15 mins until the vegetables are soft. Remove from the heat and stir in the chopped herbs. Cool slightly. Using an immersion blender, blend until smooth. Season to taste with salt and freshly ground black pepper. Transfer to a serving bowl.
To finish, heat the milk gently and whisk it until it becomes foamy. Gently swirl into the soup. Garnish with the whole chives and extra parsley.
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Chop vegies into small pieces. Place in pot with water, stock, canned tomatoes and spices.
Boil two minutes. Reduce heat and simmer one hour, or until tender. Add more water if needed.
Serve soup with parsley.
You can add any vegies you like. Try broccoli, brussels sprouts, asparagus, onion and leafy greens.