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
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Put the chickpeas in a large bowl with
nd soak the beans and chickpeas for about 2 hours. In
dd pasta to bowls, ladle soup on top. Sprinkle with parmesan
then remove some). Add the chickpeas, carrots, tomato paste, bay leaf
Puree half the chickpeas with 1 cup of the
in a large saucepan combine chickpeas with stock. Bring to a
To make the raita, combine yogurt, mint and lemon juice. Season. Chill until ready to use.
In a large saucepan, heat oil over high heat. Saute onion and bacon for 2-3 mins, until onion is soft. Add sweet potato and curry paste. Cook for 4-5 mins, until fragrant. Add stock, tomatoes and chickpeas. Bring to a boil, reduce heat and simmer for 15-20 mins, until sweet potato is tender. Let cool slightly then puree. Season.
Ladle hot soup into serving bowls. Swirl raita through soup. Serve with toasted naan.
for 1 minute, then add chickpeas, crumbled stock cubes and water
ins. Stir in stock and chickpeas and bring to a boil
he chickpeas overnight and drain, or rinse and drain.
canned chickpeas
Place chickpeas in a medium bowl. Cover
Heat olive oil in a large saucepan over medium heat. Sweat onion and garlic until onion softens. Add chickpeas, 7 cups water, bay leaves and rosemary. Bring to a boil then reduce heat and simmer, covered, for 2 hours, or until chickpeas are tender. Remove from heat and let cool for 10 mins. Discard bay leaves and rosemary.
Use a hand blender to process soup until smooth. Add cream and stir over medium heat until hot.