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)!
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
celery and onion. Place in soup pot with the butter. Cook
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.
ook, saute chopped onion and carrot shreds in 1 tablespoon butter
Heat oil in a large saucepan on medium heat. Saute onion and garlic 4-5 mins, until tender.
Add cauliflower, carrot and stock to pan. Bring to a boil. Reduce heat to low; cover and simmer 15-20 mins, until tender.
Stir in beans. Using a immersion blender, process until smooth. Season to taste. Serve topped with parsley and red Belgian endive leaves, if desired.
day.).
2. FINISH SOUP Remove bones from slow cooker
parsnips, sweet potato, celery root, carrot, onion and red pepper cut
inutes.
Stir sweet potato, carrot, ginger, and curry powder together
br>Cool slightly.
Puree soup in batches in blender.
In a large soup pot, saute onion, celery and garlic in oil, over medium heat, stirring so as not to let the onions scorch.
Add the carrots, ginger, red pepper flakes and vegetable broth, and simmer covered, for about 40 minutes.
Add remaining ingredients and simmer for 3 minutes, stirring to mix well.
Using an immersion blender, puree the soup until it is smooth and the cilantro leaves are in tiny little pieces. Do not let boil.
Ladle into soup bowls and garnish with a dollop of sour cream, if desired.
Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
Puree soup in batches in blender. Return to pot.
Add cheese. Stir to melt. Serve.
Melt margarine; add chopped carrots and onions.
Saute for 10 minutes over low heat, stirring often.
Add potatoes and broth to cover everything.
Cover and simmer for 20 minutes.
Put through a blender or sieve.
Dissolve powdered milk in liquid milk; heat and add to carrot mixture to thin consistency of thick cream.
Taste; add salt and pepper to season.
Soup may be served hot or cold. Garnish with carrot curls and fresh parsley.
re soft.
2. Transfer soup to a blender and puree
ntil slightly brown.
ALLOW soup and cashews to cool and
he heat and puree the soup (a hand-blender works well
nice thick bright orange soup.
Now comes the tricky
In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened.
Add carrots, ginger root, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes.
Stir in remaining ingredients and, in a blender or food processor, puree mixture in batches (use caution when blending hot liquids).
Return soup to pan and heat over low heat until hot, being careful not to let boil.
Serve soup drizzled decoratively with sour cream mixture.
edium-low.
Simmer the soup until the rice is soft
Cook the carrot, soup, peas, water, onion and ham bone for 45 minutes or more.
Add the milk and salt and pepper.