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
he casserole.
FOR THE BEET STOCK: In a 3 to
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Heat olive oil in a 6 quart pressure cooker. Cook leeks and garlic, stirring, until leeks have softened. Add vinegar, beet, potatoes and 6 cups water. Secure lid and bring cooker to high pressure. Reduce heat to stabilise pressure and cook for 20 mins. Release pressure and remove lid. Let cool for 15 mins.
Blend or process soup in batches until smooth. Season to taste.
Meanwhile, combine heavy cream and cumin. Serve soup drizzled with cream and sprinkled with caraway seeds.
ve floaty things in the soup later (personally I often miss
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
In a pan, saute onions in butter.
Add to pan with all the other ingredients.
Cover and cook about 10 minutes or until cabbage is tender.
Serve with sour cream saltines.
Can be eaten without cream.
You can add more cabbage and beets to recipe.
Soup:
Steam the cut cauliflower
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Cool slightly.
Puree the soup along with the cooked beets
Soak mushrooms in water for 2 hours, then cook in same water until tender and set aside.
Peel and coarsely grate or thinly slice beets.
Cover with 4 cups court bouillon, including vegetables.
Add apples and cook until beets are tender.
Add mushroom water, 1 cup or more beet sour to taste, garlic, salt and pepper, red wine (optional) and sugar to taste.
Strain and serve. May be served with mushroom dumplings (Uszka).
Christmas Eve soup.
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\").
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Saute sausage, onion, garlic and carrot in olive oil.
Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf.
Cover and simmer 10 to 15 minutes.
Combine vinegar, beet juice and cornstarch and add to broth mixture.
Stir until slightly thickened.
Serve with 1 to 2 tablespoons sour cream on top.
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!